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Across Korea With Chopsticks |
| Section: LIFE / FOOD |
| Author: Kristin Johannsen |
| Publication: The world & I online |
| Issue Date: 1/1/2004 |
| Size: 2,316 Words, 15,043 Characters |
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Few people in the world are as attached to their native foods as Koreans. Their distinctive barbecued meats, peppery stews, and fermented vegetable dishes are unlike all other Asian cuisines. Any town in a country where Koreans immigrate will soon boast its own Korean grocery store and restaurant.
These days, good Korean cuisine is becoming easier to find around the world. To try some of the best, on a recent trip to Korea my husband and I set out to visit four cities that are famed for food and sample their signature dishes.
From Seoul, we headed south to one of Korea's smallest and most popular national parks. Naejang-san National Park, in the rugged mountains of southwestern Cheolla-nam Province, draws throngs of visitors to its fiery displays of autumn colors. In October the road...
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...hot pan and stir-fry ground anchovies and garlic. Add toenjang, gochujang, flour and stir. Add water and cook until thick.
When coals are ready, put marinated beef on hot, oiled, finely meshed grill and cook until well done, about 2 to 3 minutes per side. Cut meat off bone and arrange on platter. Using chopsticks, each person dips a piece of meat in the sauce and wraps it in a lettuce leaf.
(812 of 15,043 characters)
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