whole*istic

Trying to live a holistic life in an unholistic world

Posts Tagged ‘Korean food

Fusion cooking: Kimchi quinoa kimbap 김치쿠이 노아 김밮

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I’m a bit of a mixed bag. More a mixed bag of nuts as I’m kinda nutty, more crazy than quirky.

I grew up in a very Australian household enjoying barbecues several times a week, salad optional; minimum 2 varieties of meat essential, vegemite sangas and sao’s with cheese and tomato. With my Scottish mum designated to preparing meals,(very typically reflective of most baby-boomer nuclear households) there was also a strong British influence. I have very strong and fond memories of casseroles, soups and mince and tatties; not to mention Coronation Street, Heartbeat and whisky.

By face value, I apparently have a very Korean face, but my fashion sense and makeup is not very Gangnam style, or actually my face – no plastic surgery here….yet!

But anyway, I’ve been described as a banana before, yellow on the outside, white on the inside. Actually a term of affection or endearment….not as derogatory as it sounds or to be confused with being FOB-by (Fresh off the boat – an Asian in a western country, not assimilating and acting, well, very Asian….I don’t make these things up!!)

So I thought it finally time to embrace my banana-like, Konglish, fusion culture and make food reflective of my own culture. To share my relatively new found love of Korean food mashed together with all the best, fresh elements of Australian food.

Kimchi quinoa 김치쿠이 노아 with sesame leaves 깻잎, tofu 두부, cucumber 오이 and lotus root 연근

Kimbap 김밮, directly translating to seaweed (kim) and rice (bap) is as revered as tteokbokki 떡볶이 in the hearts and s(e)oul of all Koreans, bringing back memories of childhood, picnics and uni days. Both are cheap, tasty eats available at all street vendors or quickly slapped together by mothers as a snack food with limitless variations.

Tteokbokki 떡볶이: soft, chewy rice cakes simmered in hot pepper sauce with fish cakes.
Pretty tasty. Extra tasty after soju.

Kimbap is the equivalent to a sandwich. Similar to sushi, (but don’t mention that to hardcore patriotic Koreans, may as well ask them if Dokdo belongs to Japan) Kimbap is rolled rice, usually short grain white rice seasoned with sesame or perilla oil and with a variety of fillings; usually the ubiquitous yellow pickle, sweet marinated lotus root, bulgolgi ham, egg, tofu and sarimi stick. Due to the heavy lashings of sesame oil, no other seasoning is usually required making it the perfect snack/meal on the run.

Traditional Kimbap 김밮: yellow= egg, orange = carrot, dark brown = marinated lotus root, pink/brown= ham, translucent yellow = pickle, green = ? cucumber? probably another bloody pickle?

Quality varies from the GS25 roll or Samgak kimbap 삼각김밥 (triangle kimbap); that’s been sitting there for god knows how long, to the skinny, uniform rolls at any street vendor, battered, deep-fried and deep-fried again as you please! New restaurants such as School Food are revamping humble Korean staple foods by substituting white rice for black rice and more gourmet fillings.

Fancy pants School Food kimbap


Still-life artistic triangle kimbap shot

And then, there’s me, committing cardinal Korean food murder, fusing together well-known foods from Australia, like quinoa and cashew chive pesto and salad fillings such as mixed greens and cucumber with traditional Korean ingredients. Yet to try a hamburger with the works style with beetroot, bacon and a fried egg, but never say never, right?

Some worked, some didn’t.

I liked them all, and so did some friends and random taste testers, but when you’re messing about with very traditional Korean food, with tastes that are ingrained and reliably taste the same wherever you go in Korea, there’s going to be some resistance.

It’s like changing a cheeseburger. Or leaving out the beetroot on a hamburger.

You’re messing with the food gods.

But it’s a start, and generally feedback was good, although the flavours need to be very strong for the korean palette. The kimchi infused quinoa was more popular, as there was some familiarity.

Looking forward to more experimentation with new flavours, bases and fillings, let me know if you wanna be a taste tester!

Kimchi Quinoa kimbap: Attempt #1
Kimchi and green pepper to be mixed with quinoa.
Marinated lotus root for filling

Added in green pepper, kimchi, sesame seeds and yellow capsicum to the cooked quinoa

Pressed out the kimchi quinoa onto the kim (roasted seaweed)
Added some marinated sesame leaves in soy sauce  깻잎 장아찌

Added the marinated lotus root 연근조림 – yeongeun jorim
Should have divided this quantity with cucumber to provide a refresher from the spiciness of the peppers and kimchi.

Keep rolling, rolling, rolling. Arg, is that Limp Bizkit? I don’t even like Limp Bizkit…..Except for that Faith cover.
I should delete that.

Continuing on…I don’t have a bamboo mat for ease of rolling, so you can sub with greaseproof paper or seran wrap just fine.

Second variation: quinoa cooked in coconut milk mixed with capsicums and a crunchy mix of toasted peanuts, sunflower and chia seeds.

Added lettuce, cucumber, carrots and sprouts

Kimchi variation #2
No peppers this time in the quinoa, added fresh sesame leaves, tofu, lotus root and cucumber.

Ta daaaa!
Make sure you cut the kimbap with an extremely sharp knife.
Running the knife under hot water will make your life easier

Bottom kimbap was quinoa mixed with cashew chive pesto and black sesame seeds with cucumber, carrot and tofu

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Written by ayearinpatissiere

October 5, 2012 at 07:30

Food for thought

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I have followed vegetarian and vegan lifestyles in the past in an attempt to be more proactive in my sustainable endeavours, however, what can I say…..I love meat, seafood, eggs and chocolate too much for it to be a life long commitment. Consider the theory surrounding great white sharks, once they get a taste for human flesh, they continue to seek it out. Perhaps this extends to humans as well, I think it is easier to live a vegetarian/vegan lifestyle if one has not eaten meat, or whose parents are also vegetarians.

Contrary to the outside perception of the Korean diet, it is not all meat bbq. Sure it is enjoyed regularly, perhaps once a week, but even then, the quantities are far less than what it looks like (it’s all the tiny bowls of vegetable side dishes collectively called ‘banchan’ that make it look like super sized), a typical serving of meat is around 100 – 150g, and a minimum of two servings must be bought by a minimum of two people (due to again, all the preparation involved in preparing banchan).

Hence, why one-person-me usually only eats bbq meat once a week if I can coerce my friends into it…and why most Koreans are desperate to be in a couple. They just wanna eat some friggen bbq meat yo!

But, I find myself eating a shit tonne less meat here than in Australia, mainly due to the unavailability of lamb, my go-to-number-one meat. I find I prepare and eat really simple things if I am eating at home, salads, eggs, soups, vegetables. Eating out here is much cheaper than Australia, and generally, more nutritious, but this is a whole other post.

So, I’m not advocating one lifestyle choice over the other, however, I do not condone the inhumane treatment of animals and always make a conscious decision to purchase organic meat that has come from animals treated ethically and wild, locally caught seafood.

Organic groceries are becoming more affordable and readily available in Korea, see my previous post here as are organic vegetarian restaurants. Finding a restaurant that serves organic, humane meat is more of a challenge unless you are willing to drop a serious amount of coin – akin to that of your first born’s university fund.

Seoul Restaurants:
Byeokjae Galbi (벽재갈비) – High quality, high cost Korean beef BBQ. The restaurant owns and maintains the hanwoo (korean cow) farm in Gyeonggi. Ph. +82 2 2058 3535
Goraebul (고래불) – Seafood restaurant. Receives their seafood fresh everyday from fishermen on the east coast of Korea. Ph. +82 2 556 3677
Gae Hwa Oak (개화옥) – Traditional korean restaurant with black Jeju pork and barley fed beef from a local farm in Jeollanamdo. Ph. +82 2 549 1459
Slobbie (까페 슬로비) – Slow Food, casual dining, great prices, great atmosphere. Traditional Korean food, ingredients sourced from local farmers. Ph. +82 2 3143 5525
Cafe des VertsOrganic tea and coffee, sandwiches, yogurts. Casual atmosphere.

*I’d really like to hear of some more, this is a lazy, half assed collection.

 

It takes 50,000 litres of water to produce 1 kilogram of beef.
It takes 1,000 litres of water to produce 1 kilogram of grain.

Most of the grains grown in the world is given to cattle.
These grains could be going to third world countries to help prevent starvation.

“The irony of the food production system is that millions of wealthy consumers in developed countries are dying from diseases of affluence – heart attacks, strokes, diabetes and cancer, brought on by gorging on fatty grain-fed beef and other meats while the poor in the third world are dying of diseases of poverty by being denied access to land to grow food grain for their families”
/jeremy rifkin

Written by ayearinpatissiere

September 9, 2012 at 14:41