I don't understand why so many people obsess over Japanese food. Have they not tried the godlike rich flavors and sour-spiciness that infuse Korean cuisine?
Ever since I tried korean food, I havent visited the local Japanese places (except for the occasional Tonkotsu ramen) as often.
You there, if you have never stepped foot into a korean restaurant, do so when you can, especially if you like spicy food. Kimchi Jjigae, a spicy kimchi pork soup, is highly recommended.
Eh, I like it all. I'll have whatever I'm craving.
I've got some Japanese curry in my fridge that I made the other day, but I just finished eating a fucking dank bowl of dakbokkeumtang with kimchi and those sweet-soy sauce infused potatoes and some scallion pancakes.
I feel you when you say you don't get why people obsess over japanese food, but shit mayn, why obsess over any one cuisine, you're just cutting out literally a whole world of flavours if you do.
The first and last time I stepped foot in a Korean restaurant, I got such bad food poisoning I had to go to the emergency room. NO THANKS, I'm good with my Japanese restaurants.
It's too bad too, because I was really looking forward to trying all sorts of korean food. But, it will never happen now, unless I make it myself. An experience like that haunts you for life.
We have 1 Korean restaurant in my country and I ate there once. The place apparently kept on going bankrupt lmao however it was fun eating there.
They were all wearing traditional garb, there were tv screens in the back. Mid service traditional korean karaoke music started playing and all the waitresses (all qt's) started singing in front of everyone.
The food however was nothing special. Opening was a mushroom based dish basically raw mushroom with sauce.
The pickled things they have, and this is cause I don't like the sourish taste of things, was okay at best. The main dish was a hotpot with meat you could put it and soup you could then drink but every Chinese and Japanese restaurant serves the same.
I just am not a fan of that sourish pickled food which is why I prefer Chinese or Japanese over Korean.
Are you so fucking STUPID that you think taking a drink of expired milk is the same as ending up in the hospital with food poisoning? I think we know who's retarded here, anon. (It's you, in case you can't figure that out).
And I'm sorry you're such an idiot you can't comprehend one of the most basic avoidance principles of our reptilian brains.
Also, if you can't think of anything better to say than "autism", just keep your idiotic mouth shut.
What is the hyped up Japanese cuisine?
And OP I am currently cooking exactly what is in your pictyre.
I find Japanese food to be too sweet for my taste. So much sugars. Plain raw fish sushi is quite enjoyable if I want something simple once in a while.
I enjoy malaysian food like Asam Laksa so Korean food is right up my alley.
You are butthurt as fuck... But that is okay. This is the norm here. Im not even the guy you are arguing with, im just a passerby.
Japanese curry tastes like a slightly crappy copy of chinese curry. I mean, it tastes allright, but I personally think that (Malaysian) chinese curry is superior.
Sundubu Jjigae is all I've ever really had, but I'd love to have it again, as well as try some other dishes. I hear there's a Korean place in Nashville, which I am kind of close to, and I'm really considering giving it a visit.
I used this recipe here
(Careful, that website is shitty and can slow down your browser)
The difference is that I added a lot of brown button mushrooms and eggplant in mine.
150 grams Pork belly - skinless (sliced thinly) 15 grams Garlic (3 large cloves grated) 7 grams Ginger - fresh (grated) 1 tablespoon Gukganjang (Korean soup soy sauce) 1 tablespoon Soju
110 grams Onion (1/2 small onion sliced thin) 200 grams Kimchi (~1 cup tightly packed)
1/2 Kimchi juice (squeezed from kimchi)doenjang 1 1/2 cups Water 2 teaspoons Gochujang (Korean chili paste) 2 teaspoons Doenjang (Korean bean paste) 2 tablespoons Gochugaru (Korean chili flakes to taste) 225 grams Tofu - soft (cut into large cubes) Finish 2 Scallions (thinly sliced) 1 tablespoon Butter - unsalted
Marinate the pork belly with the garlic, ginger, gukganjang and soju while you prepare the other ingredients.
Heat a heavy bottomed pot until hot and then add the pork belly. Allow some of the fat to render out of the pork belly, then add the onions and kimchi. Sauté until the mixture is very fragrant.
Add the kimchi juice, water, gochujang, and doengjang, stirring everything together to combine. Bring to a boil and taste for spiciness, adjust with gochugaru to increase the heat to where you want it.
Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender. Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender.
When you’re ready to serve the kimchi jjigae, add the green onions and butter and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice. When you’re ready to serve the kimchi jjigae, add the green onions and butter and give it a quick stir to incorporate. Put a trivet on the table and serve it straight out of the pot along with a bowl of rice.
Can;t say I'm a fan of Korean raw fish. Though, I imagine their take on it is more in line with the Asian preference for excessively chewy/boney/otherwise bothersome bits of meat while Japanese sashimi is the xbawks/imac fish experience.
That or the Korean drinking culture leaves them not giving a shit how their fish is sliced.
I usually like Japanese food, but Jap curry is one of the blandest things I've ever eaten. An old roommate of mine had studied abroad in Japan and he'd have his study abroad buddies over fairly often and make a big pot of the stuff. I don't know how they didn't get tired of it. They never tried to spruce it up, either.
Is all Korean home curry same?
All Japanese home curry is different. There is each recipe every home.
Therefore there is the out if there is the hit.
I have not eaten it. Is the Korean curry delicious?
Well, since korean curry is directly derived from japanese, its mostly the same but there are differences
First, koreans tend to mix whole of curry with rice before they eat. Im a korean myself but i think it's really retarded
Secondly, some koreans sprinkle some chilly powders on their curry. This too is fucked imo
Everyone makes curry with identical powder( o tugi brand) and ingredients, so often they taste blend as fuck.
The dining table of the Japanese family.
I want to see the dining table of the Korean family.
Actually, now that I think about it only some sushi and pork Ramen count as better than korean for me. Call me a pleb if you want, I'm not lying about my tastes for e-peen.
The Japanese just don't seem to flavor beef and pork as well as Koreans otherwise. I've made japanese curry before, it's interesting but not as good as other curry.
I don't know which fried fish is which, though because I just do it at home with whatever.