It's impossible to accurately describe the flavour of gochujang to someone who's never tried it. There isn't anything to compare it to either. Every time I settle on a reference condiment or flavour profile, I realise it's not right at all. I can see why people get into culinary arts, food culture and traditions as a profession or area of academic research. It's all absolutely fascinating to me, endless layers of historical information to discover and analyse. Yum. Such a great channel, thank you!
I think learning about a foreign country's cuisine and important sauces like gochujang is a wonderful way to respect traditions. I don't think using it in different new ways betrays its roots. Sharing is caring.
When I was in Korea I had to keep telling myself that dark red color that is so beautiful is not tomatoes! Red is known as and inviting color for eating and the appetite but I had to keep reminding myself that this beautiful red was Fiery hot! Soondubu jjigae is what I think of when I think of go t c h u g a n g first not b i m i m b a p. I hate Tabasco sauce and American hot sauces. I like the depth and different flavors in the Korean sauce and the health benefits. I think in America it is a very well known and used now rather than just Tabasco sauce.
_"How is gochujang made?"_ Unfortunately these days, mostly in a factory, quick and dirty with lots of artificial ingredients. And sadly, consumers don't seem to care. It's tough to find REAL gochujang. And expensive.
How come everything I watch about Korea, it feels less like a documentary and more like propaganda? I'm not saying Koreans haven't made some amazing things, but the tone is just kind of weird. Maybe it's a cultural thing.
Because these shows aren't documentaries. They're part marketing, public relations and "soft-power" push funded by the government. I think Arirang TV is funded or owned by the Korean government.
Sorry, the fusion movement will fail. I've tried the kimchi tacos etc...disgusting! These sauces and condiments only work in traditional dishes. And why all the fuss about intermarrying recipes and ingredients? Let's keep all recipes and ingredients distinctly native. THAT'S how you preserve culture.
Cheh Chang-Ho no I have disagree. It depends on which foods you decide to fuse, and who does the cooking. I've tried a few korean dishes ingredients and cooking that were fused into other cultures and they turned out real good. But you must have a knowledge of WHAT to use. I'm half Korean so we doing this day long! So things like hotdog Gimbab, spam Gimbab, spam Gimchi rice. Gimchi poke He'e(octopus), bibim poke , oi naeng poke, taro with cornbeef and kimchi, Gimchi soup with hamhocks, or pigfeet, or kalua pork, and pisupo are all great examples of fusion cuisines that are very yummy! And i use our sauces, like doenjang to make a lot of other cuisines just taste better, like curries, and marinades, and dips. Or I might even use foreign ingredients to improve a Korean recipe, like using Shaoxing wine, or Chinese five spice powder, turmeric, or using baking soda and cornstarch for glazing meats. But I guess if for me it's normal, along with eat traditional Korean recipes.
Cheh Chang-Ho furthermore if it's wasn't for trying new things, Korean food wouldn't be what it is today. If we took that approach Gimchi would not be seasoned with red pepper, that just came in the 1400's there'd be a whole lot of ingredients and recipes we wouldn't be able to have access without fusion and trying new things. Even ramyeon and noodles would be gone! Korean cuisine will keep evolving and our tastes will change even get better, depending on the knowledge we acquire and the situation and environment our descendants inherit. But our cuisine would be totally different without all those new ,cool things not originally from Korea.
![[한국인의밥상★풀버전] 봄꽃이 만개하는 4월, 특유의 향기로 사람들의 입맛을 유혹하는 제철 맞은 횡성 더덕 밥상 (KBS 20120412 방송)](http://i.ytimg.com/vi/QXiMmSUf_i4/mqdefault.jpg)
![[Hansik of The Day] Gejang (fermented crab)](/img/n.gif)
It's impossible to accurately describe the flavour of gochujang to someone who's never tried it. There isn't anything to compare it to either. Every time I settle on a reference condiment or flavour profile, I realise it's not right at all. I can see why people get into culinary arts, food culture and traditions as a profession or area of academic research. It's all absolutely fascinating to me, endless layers of historical information to discover and analyse. Yum. Such a great channel, thank you!
I think learning about a foreign country's cuisine and important sauces like gochujang is a wonderful way to respect traditions. I don't think using it in different new ways betrays its roots. Sharing is caring.
The best hot sauce in the world.
When I was in Korea I had to keep telling myself that dark red color that is so beautiful is not tomatoes! Red is known as and inviting color for eating and the appetite but I had to keep reminding myself that this beautiful red was Fiery hot! Soondubu jjigae is what I think of when I think of go t c h u g a n g first not b i m i m b a p. I hate Tabasco sauce and American hot sauces. I like the depth and different flavors in the Korean sauce and the health benefits. I think in America it is a very well known and used now rather than just Tabasco sauce.
gochujang its the best...
I love gochujang!
_"How is gochujang made?"_ Unfortunately these days, mostly in a factory, quick and dirty with lots of artificial ingredients. And sadly, consumers don't seem to care. It's tough to find REAL gochujang. And expensive.
17:00 for the taste of gochujang and around 20:00 for a comparison to American hot sauces.
That chicken is known as fire chicken.
The future restaurant owner resembles and even sounds like Hugh Grant.
TheSaint7770 agree
메뉴는 도넛처럼 보입니다.
나는 고추장을 만들 인내심이 없다. 고추장을 만드는 사람들을 칭찬합니다.
👍
😀
mayo????? WHAT ew :(
WTF
How come everything I watch about Korea, it feels less like a documentary and more like propaganda? I'm not saying Koreans haven't made some amazing things, but the tone is just kind of weird. Maybe it's a cultural thing.
Because these shows aren't documentaries. They're part marketing, public relations and "soft-power" push funded by the government. I think Arirang TV is funded or owned by the Korean government.
Sorry, the fusion movement will fail. I've tried the kimchi tacos etc...disgusting! These sauces and condiments only work in traditional dishes. And why all the fuss about intermarrying recipes and ingredients? Let's keep all recipes and ingredients distinctly native. THAT'S how you preserve culture.
Cheh Chang-Ho no I have disagree. It depends on which foods you decide to fuse, and who does the cooking. I've tried a few korean dishes ingredients and cooking that were fused into other cultures and they turned out real good. But you must have a knowledge of WHAT to use. I'm half Korean so we doing this day long! So things like hotdog Gimbab, spam Gimbab, spam Gimchi rice. Gimchi poke He'e(octopus), bibim poke , oi naeng poke, taro with cornbeef and kimchi, Gimchi soup with hamhocks, or pigfeet, or kalua pork, and pisupo are all great examples of fusion cuisines that are very yummy! And i use our sauces, like doenjang to make a lot of other cuisines just taste better, like curries, and marinades, and dips. Or I might even use foreign ingredients to improve a Korean recipe, like using Shaoxing wine, or Chinese five spice powder, turmeric, or using baking soda and cornstarch for glazing meats. But I guess if for me it's normal, along with eat traditional Korean recipes.
Cheh Chang-Ho furthermore if it's wasn't for trying new things, Korean food wouldn't be what it is today. If we took that approach Gimchi would not be seasoned with red pepper, that just came in the 1400's there'd be a whole lot of ingredients and recipes we wouldn't be able to have access without fusion and trying new things. Even ramyeon and noodles would be gone! Korean cuisine will keep evolving and our tastes will change even get better, depending on the knowledge we acquire and the situation and environment our descendants inherit. But our cuisine would be totally different without all those new ,cool things not originally from Korea.
Agreed, I will also say that the famous Korean Jajangmyeon wouldn't exist without Chinese influence.