KOREA HANSIK ( PART 2)

VITALIZING – WITH SEASONAL INGREDIENTS

Spring is the season of new life, when nature generously provides us with fragrant vegetables and herbs. The mountains and fields are covered with a variety of different namul (wild greens, herbs and sprouts) and young vegetables that are harvested for cooking. Fresh vegetables and namul are rich with vitamin A, B and especially C. The Korean meal, which is predominantly made up of seasonal vegetable and namul dishes, is filled with nature’s vitality.

SSAM – A SCRUMPTIONS MOUTHFUL

Any leafy vegetable can be used for ssam ( vegetable wrap) , including lettuce) , perilla leaves and napa cabbage leaves .Ssam is eaten by mounding rice, meat or fresh fish, red pepper or soybean paste on a fresh vegetable leaf and wrapping it up. The different flavors burst inside the mouth and the combination of soft, crunchy textures makes for an epicurean delight.

NAMUL –HEALTHY AND AROMATIC

Namul is a dish prepared by seasoning wild herbs, roots sprouts, or vegetables – either fresh or parboiled. There are 2 types and methods for preparing namul: one is to season and stir – fry and the other is to mixing fresh vegetables with seasoning. The most commonly used seasoning for namul is soy sauce, crushed sesame seeds, chopped scallion and minced garlic. A few drops of sesame oil are added as a finishing touch for a heavenly aroma that lingers on the palate.

JEON –ARTFUL COOKERY

To make jeon, ingredients are first thinly sliced, or minced and hand-shaped. Then the pieces are individually coated with flour, dipped in egg batter and cooked over low heat on a lightly oiled pan. Many different ingredients can be used including meat, fish, shellfish and vegetables. Jeon is always part of festive meals and frequently served as a side dish for alcoholic beverages. The most popular jeons include nokdu –jeon (stone –ground mungbean jeon),pajeon ( scallion jeon) and kimchi –jeon .Jeon is always included in the ceremonial meal offered during ancestral memorial rites ( jesa)

JJIM – A SPECIAL DISH FOR FESTIVE DAYS

JJIM (braised dishes) are steamed or braised dishes made with seasoned fish, shellfish, meat or vegetables. Whenever there is a celebration in the family, a formal meal is prepared for the guests and served on large 4 legged tables called “gyojasang “. A gyojasang meal always included a JJIM dish. Galbijjim (braised short ribs), agwijjim (braised monkfish) and jeonbokjjim (braised abalone) are the most popular jjims in such ceremonial meals.