Three ingredients of Korean cuisine that you absolutely must try

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Three ingredients of Korean cuisine that you absolutely must try




Until Sunday, the K-Food operation allows us to discover Korean specialties in several Parisian restaurants. The opportunity for Marion Sauveur to present us the foods of Korean cuisine that you absolutely must have tasted at least once in your life.


© Pixabay/balsang
Until Sunday, the K-Food operation allows us to discover Korean specialties in several Parisian restaurants. The opportunity for Marion Sauveur to present us the foods of Korean cuisine that you absolutely must have tasted at least once in your life.


One of the great advantages of cooking? The possibility of going on a trip without going through the quarantine stage – Covid obliges. If you have Asian desires, you will be satisfied with the operation K-Food which takes place in Paris until October 11, 2020 in Parisian restaurants. The goal ? Highlight the culinary specialties of Korea. The opportunity for us to immerse ourselves in this universe and to discover the bases of a cuisine with pronounced flavors to (finally) be able to get started at home thanks to the advice of Marion Sauveur.

Kimchi: traditional vegetables

There are as many Kimchi as there are vegetables. It is a traditional dish made with peppers and lacto-fermented vegetables. Understand that vegetables are soaked in brine – a salt with larger grains than kitchen salt. Among these vegetables, we find cabbage but also burdock roots, celery, coriander, eggplant. Everything is soaked in peppers. It is often an accompaniment. “You can use the Kimchi with corn, pan-fried to sweeten,” advises Marion Sauveur. Kimchi is also known for its nutritional benefits and is considered a super food. Some studies have even shown a link between Kimchi and cancer prevention.

Gochujang: condiment your

Do you want spicy dishes? You will be served with the Gochujang. This is a fermented red chili paste, once again. “Koreans use it on vegetables like oven-roasted cauliflower,” the food columnist explains. It is also added to eggs or meat. It is an appetite suppressant quick to consume and very nourishing.

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