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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Sesame oil: the art of seasoning
Sesame oil is to Koreans what olive oil is to Mediterranean people. It is the signature element of many dishes. It is considered by many specialists as the first edible oil in history. It can be eaten both hot and cold … Your next must in your kitchen?