Korean Cooking Methods

korean cooking methods

  • The practice or skill of preparing food

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • The process of preparing food by heating it

  • Food that has been prepared in a particular way

  • (method) a way of doing something, especially a systematic way; implies an orderly logical arrangement (usually in steps)

  • (A Method) Return to Cookie Mountain is the third full-length album by the American rock group TV on the Radio.

  • Orderliness of thought or behavior; systematic planning or action

  • method acting: an acting technique introduced by Stanislavsky in which the actor recalls emotions or reactions from his or her own life and uses them to identify with the character being portrayed

  • A particular form of procedure for accomplishing or approaching something, esp. a systematic or established one

  • Of or relating to North or South Korea or its people or language

  • of or relating to or characteristic of Korea or its people or language; "Korean handicrafts"

  • a native or inhabitant of Korea who speaks the Korean language

  • the Altaic language spoken by Koreans

Seafood Rice

Seafood Rice

When ER was on the phone and he asked, “Are we having home cooked dinner?” I told him, “May be we will have it at the foodcourt.”

But then, just before watching my favourite Korean serial on TV, my mind was wondering to the fresh food and basmati rice we have at home. OK, prawns and scallops without squids would also make good seafood rice, I thought. So dinner was settled.

As I have mentioned it before, cooked basmati rice if done properly is so fluffy and separates. The secret is to use the right amount of water or stock. One sure way that will produce good fluffy rice is to use less water than the recipe calls for. Add in the balance only if the rice is still uncooked and make sure that any addition of liquid later is hot. This method works well for me in cooking this dish.

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No, this is not Japchae! Looks similar, doesn't it? However, method of cooking is alittle different and this dish has kimchi in it whereas Japchae doesn't. Both uses the same kind of noodles though. Marinated beef, onion, shimeji mushroom, carrots, pea shoots are first pan fried, then cooked Korean noodles are added in and seasoned with soya sauce, mirin, wine and gochujang (Korean hot pepper sauce) which perks up this dish with alittle spiciness. Again, a healthy balanced one dish meal for the lazy home cook like me!

korean cooking methods

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