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korean night

with cold soba (and chilled kombu dashi); gochujang infused tofu; kimchi; fried rice; and black garlic infused cod


"Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends.


Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochugaru (pepper flakes), gochujang (fermented red chili paste) and napa cabbage.

Ingredients and dishes vary by province.


Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country. Korean royal court cuisine once brought all of the unique regional specialties together for the royal family. Foods are regulated by Korean cultural etiquette." -- Wikipedia


behind the scene


also see my spicy korean noodles (chap chae or jap chae, Japchae - 잡채; 雜菜) here.



and korean soba [mak-guksu(막국수)] and seared tuna here.

© Faisal Hoque