For lunch today, I cheated. All I did was make some good sushi rice; the Korean market did the rest. We got some marinated spinach and daikon kimchi, along with an enormous container of prepared jap chae ($4! It was enough for two meals).
When the rice was done, I mixed it with a drizzle of sesame oil and let it cool off just a little. Then I topped it with cubed sashimi grade tuna, seaweed salad, masago, sesame seeds, and a spoonful of Korean chili paste. It's a take on rice bowls available at some Korean restaurants, and a very easy and colorful lunch.
3 comments:
You seem to enjoy Korean food quite a bit. My impression is that Taiwanese food is the closest Chinese food to Korean. Are there Taiwanese dishes, other than bean paste stews and other soupy food, that resemble Korean? Something close to Kimchee perhaps?
I do like Korean food, because I love spicy food as well as garlic.
However, I don't find Taiwanese food and Korean food to be particularly similar. Korean food is actually more like Northern Chinese food, what with the geographic proximity and emphasis on wheat products like noodles and dumplings. Of course, the Northern Chinese never developed a widespread love of the chili pepper, but if you look at non-spicy Korean dishes they are often very Northern Chinese.
Taiwanese food tends to emphasize the fresh fruits, vegetables, and seafood readily available on a subtropical island. There are a many preserved vegetables, but most of them are salted greens intended to be rehydrated and cooked with fresh meats and vegetables, not eaten solo like kimchee.
It might just be late, but I can't think of many Taiwanese dishes that resemble Korean dishes. Will get back to you after a night's rest and some coffee.
Hmmm, Shanghainese food has a bit of preserved veggies, but mostly eaten as side dishes for breakfast to go with the congee, and in terms of northern Chinese, there is chiajianmian, which the Korean borrowed from Chinese... other than that, can't think of lots of similarities...
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