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Where to find fine Korean fare in Hangzhou
By Wu Huixin |
July 18, 2013, Thursday
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Print Edition
Print Edition
MOST Chinese people associate South Korea with popular TV series, good looking celebrities, a booming entertainment industry and dining delicacies that appear on Korean TV dramas.
Much Korean food is roasted, but it isn't greasy, monosodium glutamate is seldom used and fresh vegetables are prominent.
Both Koreans and Chinese eat the same staple foods, rice and noodles, as well as millet and buckwheat. Both cook with similar ingredients such as soy sauce, ginger and garlic.
Though Korea has a wide range of dishes, pickled vegetable, bibimbap (rice mixed with assorted vegetable and meat in hot stone pot), and rice cake are considered signature dishes.
In recent years, a dozen Korean restaurants have opened in Hangzhou.
Pickled vegetable
Kimchi, pickled and fermented vegetables - often very spicy - comes to mind when Korean food is mentioned. In both remote villages and cities, families pickle vegetables, and pickling jars and vats can be seen in backyards and balconies.
Because of the cold winter, Koreans had to pickle vegetables to preserve them. The large amount of lactobacillus produced during the pickling process is a source of nutrition.
Throughout South Korea, pickled vegetables are used everywhere in practically every dish - it is used in hamburgers, pizzas, sandwiches, sushi and dumplings. Seafood, fruit and ginseng are sometimes added to pickled vegetables.
Most of the pickled vegetables are Chinese cabbage, pungent and spicy.
Historical records indicate that pickling originated in China's southwest Chongqing region thousands of years ago. In the Tang Dynasty (AD 618-907), Chinese general Xue Rengui was banished to Goryeo (today's Korean Peninsula) with several Chongqing attendants. They brought their pickling to the peninsula and it soon became popular.
Pickle is more than a dish, it's a family affair. Many Korean women preserve vegetables for their children and pass down recipes and techniques.
Recommended restaurants:
? Hualang Hanshi Restaurant
Address: 3 Wulin Rd
Tel: 132-9142-8567
? Han Cun
Address: 251 Jiefang Rd
Tel: (0571) 8706-0066
Bibimbap
Bibimbap is a famous staple dish of rice mixed with assorted vegetables and meat that is cooked over a fire in a crockery pot. It's cooked until it produces a mellow aroma and there's a layer or rice crust in the bottom of the pot.
The pot is served at the dinner table and diners typically add Korean chutney and other seasonings. Diners use chopsticks to stir chutney into the hot pot.
The ingredients are fresh seasonal vegetables, egg and pork. Koreans emphasize attractive, colorful dishes. Bibimbap contains red sauce, green vegetables, white rice and brown meat.
Recommended restaurants:
? Pankoo Korean Restaurant
Address: 619 Yan'an Rd
Tel: (0571) 8587-3510
? Qing Shi Gu
Address: 395-1 Xixi Rd
Tel: (0571) 8512-4170
Rice and grain cakes
Rice and grain cakes are of two kinds: yellow millet and glutinous white rice. It's a necessity at festivals, birthdays, weddings and other celebrations. Cakes are often sent as gifts to friends and relatives.
Even today, Koreans make traditional cakes with traditional methods.
The grains are immersed in water for a while and then steamed. It is then placed in a wooden or stone trough; two people sit face-to-face across the trough and beat the grain with mallets, alternating strokes. It finally becomes a sticky, al dente cake. Sugar is not added.
The cakes are traditionally diced and sometimes dipped in cooked soybean flour. Sometimes they are wrapped in flower petals and fried for a sweet, glutinous treat.
Ancient frescoes depict the traditional methods of making grain cakes.
Recommended restaurants:
? Seoul Stove Restaurant
Address: 3 Fengqi Rd
Tel: (0571) 8725-7359
? Han Han Yuan
Address: 238 Huansha Rd
Tel: (0571) 8708-1096
Much Korean food is roasted, but it isn't greasy, monosodium glutamate is seldom used and fresh vegetables are prominent.
Both Koreans and Chinese eat the same staple foods, rice and noodles, as well as millet and buckwheat. Both cook with similar ingredients such as soy sauce, ginger and garlic.
Though Korea has a wide range of dishes, pickled vegetable, bibimbap (rice mixed with assorted vegetable and meat in hot stone pot), and rice cake are considered signature dishes.
In recent years, a dozen Korean restaurants have opened in Hangzhou.
Pickled vegetable
Kimchi, pickled and fermented vegetables - often very spicy - comes to mind when Korean food is mentioned. In both remote villages and cities, families pickle vegetables, and pickling jars and vats can be seen in backyards and balconies.
Because of the cold winter, Koreans had to pickle vegetables to preserve them. The large amount of lactobacillus produced during the pickling process is a source of nutrition.
Throughout South Korea, pickled vegetables are used everywhere in practically every dish - it is used in hamburgers, pizzas, sandwiches, sushi and dumplings. Seafood, fruit and ginseng are sometimes added to pickled vegetables.
Most of the pickled vegetables are Chinese cabbage, pungent and spicy.
Historical records indicate that pickling originated in China's southwest Chongqing region thousands of years ago. In the Tang Dynasty (AD 618-907), Chinese general Xue Rengui was banished to Goryeo (today's Korean Peninsula) with several Chongqing attendants. They brought their pickling to the peninsula and it soon became popular.
Pickle is more than a dish, it's a family affair. Many Korean women preserve vegetables for their children and pass down recipes and techniques.
Recommended restaurants:
? Hualang Hanshi Restaurant
Address: 3 Wulin Rd
Tel: 132-9142-8567
? Han Cun
Address: 251 Jiefang Rd
Tel: (0571) 8706-0066
Bibimbap
Bibimbap is a famous staple dish of rice mixed with assorted vegetables and meat that is cooked over a fire in a crockery pot. It's cooked until it produces a mellow aroma and there's a layer or rice crust in the bottom of the pot.
The pot is served at the dinner table and diners typically add Korean chutney and other seasonings. Diners use chopsticks to stir chutney into the hot pot.
The ingredients are fresh seasonal vegetables, egg and pork. Koreans emphasize attractive, colorful dishes. Bibimbap contains red sauce, green vegetables, white rice and brown meat.
Recommended restaurants:
? Pankoo Korean Restaurant
Address: 619 Yan'an Rd
Tel: (0571) 8587-3510
? Qing Shi Gu
Address: 395-1 Xixi Rd
Tel: (0571) 8512-4170
Rice and grain cakes
Rice and grain cakes are of two kinds: yellow millet and glutinous white rice. It's a necessity at festivals, birthdays, weddings and other celebrations. Cakes are often sent as gifts to friends and relatives.
Even today, Koreans make traditional cakes with traditional methods.
The grains are immersed in water for a while and then steamed. It is then placed in a wooden or stone trough; two people sit face-to-face across the trough and beat the grain with mallets, alternating strokes. It finally becomes a sticky, al dente cake. Sugar is not added.
The cakes are traditionally diced and sometimes dipped in cooked soybean flour. Sometimes they are wrapped in flower petals and fried for a sweet, glutinous treat.
Ancient frescoes depict the traditional methods of making grain cakes.
Recommended restaurants:
? Seoul Stove Restaurant
Address: 3 Fengqi Rd
Tel: (0571) 8725-7359
? Han Han Yuan
Address: 238 Huansha Rd
Tel: (0571) 8708-1096
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