In the 2000s, Korean movies became a favorite spiritual food for TV audiences, many actors became idols of young people. Along with these movies, Korean culinary culture also gradually entered, then became popular and one of the Korean dishes loved by Vietnamese people is BBQ. To have a delicious Korean BBQ dish, the first thing to pay attention to is choosing the right ingredients.
Mr. Park Sang Kyung, head chef at Sajang BBQ Korean BBQ restaurant, said that to have a standard Korean BBQ dish, the thing that needs to be done "correctly" from the beginning is the selection of ingredients. Beef and pork are two basic types of meat that are indispensable in Korean BBQ parties. Each type of meat will have different parts selected to bring a unique flavor to diners every time they enjoy it.
Mr. Park Sang Kyung, head chef at Korean barbecue restaurant Sajang BBQ
According to chef Park, the meat that Koreans put on the grill must have fat mixed in with the meat fibers, cut to a moderate thickness, so that when grilled, the fat will melt, soak into the meat fibers, making the meat softer and more succulent.
Another crucial factor is preservation. Beef and pork must always be fresh, delicious and kept at the right temperature, from the slaughterhouse to the dinner table.
“Fire is one of the important factors to consider when grilling meat. Do not use too much fire as it will dry the meat quickly. Grill and turn it slowly over medium heat. Koreans know that the meat is done when it is slightly charred. And when cut, the inside of the meat is still moist,” Chef Park shared.
Koreans love grilled meat served with kimchi and this is considered an indispensable "golden couple" of Korean cuisine. Because kimchi is a naturally fermented food, it has antibacterial properties, aids digestion, etc.
“For Koreans, kimchi is probably a dish that can be made with your eyes closed, because the recipe has been passed down for many generations. However, in other countries, this is a dish that can be difficult for them at some point. And the step of choosing standard and guaranteed ingredients is one of the necessary and sufficient conditions to ensure that you do not get stuck at any step,” Chef Park shared.
When choosing ingredients, pay attention to fresh cabbage, the leaves must be green and thin to absorb the sauce quickly, the old outer leaves should be discarded. When salting cabbage, you can cut it in half or divide it into four, rub salt thoroughly on each leaf, use more salt on the white stem and less on the green leaves.
After soaking in salt water and pressing down with a heavy wooden cutting board for 2-5 hours, wash the kimchi thoroughly with water several times before marinating in the sauce to reduce the saltiness of the cabbage. When the cabbage leaves are salted for enough time, they will become soft, flexible, and will not break when folded in half.
The seasoning for kimchi marinating will usually depend on each family's taste, usually including white radish, carrots, garlic, chili powder, onions, ginger... A small tip noted by Chef Park in the two steps of salting and marinating kimchi is to always turn the cabbage upside down so that the seasoning does not fall out, thereby increasing the richness of the finished product. Normally, kimchi can be left at room temperature for 1-2 days to ferment quickly, or stored in the refrigerator for a week.
If kimchi is considered the national dish of Korean people, then Soju is the national spirit of this land. Therefore, for Korean people, grilled dishes cannot be "complete" without Soju.
Ha Nam (t/h)
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