Iki Tada visited the Korean restaurant, Hahn’s Kitchen, located in One Horizon Centre in Gurgaon. Part of the Lite Bite Foodsbouquet, the restaurant is run by the charming couple Hyong Yung Cho and her husband Patrick Hahn. Ms Tada returned a little more informed about the Korean Food Culture in India.
Here’s her report – I found myself learning how to make Gimjang or Kimjang, aKorean pickled vegetable dish made in winter. It involved digging up cabbages, which are then stored in an unheated shack, to be cut, brined and seasoned as part of this autumnal ritual. This ritualistic act is akin to making kimchi the very old-fashioned way. Insane quantities of chives, shredded daikon radish, green onions and a broth made from Kombu, dried Pollock and anchovies are mixed with the pungent sauce of fermented shrimp, fish sauce, salt and a crimson Korean red pepper called Gochugaru.
Here’s her report – I found myself learning how to make Gimjang or Kimjang, aKorean pickled vegetable dish made in winter. It involved digging up cabbages, which are then stored in an unheated shack, to be cut, brined and seasoned as part of this autumnal ritual. This ritualistic act is akin to making kimchi the very old-fashioned way. Insane quantities of chives, shredded daikon radish, green onions and a broth made from Kombu, dried Pollock and anchovies are mixed with the pungent sauce of fermented shrimp, fish sauce, salt and a crimson Korean red pepper called Gochugaru.
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