Dec
More Info On Korean Food
I have done some studies on Korean food and here are my findings from Korean food experts.
When asked about the taste of their food, Korean eagerly recite the phrase “Hanguk umsikun sackom, dalkom, maekom hago olkun, tchahtchal, ssubssul, kkosohan masida” – Korean food is pleasantly sour, sweet, hot, burning hot, salt, bitter and nutty.
Sourness derives mainly from grain vinegar, herbs, and certain fruits. From honey, grain syrup (before sugar was widely used in
Sweet and spicy hotness (maekom) gives the food its aggressive exuberance originating from Korean hot peppers. “Deliciously burning hot” (olkunham) is the ultimate expression of delight for Korean hot pepper (afioionados), signifying a spiciness so explosive it can make the diner breaks into a sweat.
Soy sauce or other salty seasoning gives the right touch of salt (tchabtchalham).
The agreeable bitterness (ssubssulham) comes from ginger, ginseng, berries, seeds and certain vegetable and herbs
Nuttiness (kkosoham) comes from a variety of indigenous nuts and seeds including pine nuts, chestnuts, walnuts, gingko nuts, sunflower seeds, pumpkin seeds, and sesame seeds.
These combinations of food taste have certainly make Korean dish very unique and delicious.
