VITALIZING – WITH SEASONAL
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.
