Korean cuisine is a unique cuisine that has been evolving for centuries and still welcomes all experiments with open arms. But its origin is tied to the ancient agricultural and nomadic traditions in the Korean peninsula and southern Manchuria. It has taken a new shape because of an interesting interaction between natural environment and various cultural trends.
The main dishes often seen in a Korean restaurant are rice based dishes, soups and stews, kimchi, banchan and anju. One popular occurrence in the menu is the Korean barbecue delicacies. It is a popular method of grilling meat typically beef, pork or chicken. The barbecue is generally prepared on gas or charcoal grills built into the dining table itself. Korean restaurants that don’t have built-in grills provide portable stoves for diners to use at their table. Another common trend is for the chef to prepare dishes to order in a centrally displayed grill.
Korean barbecue is called gogi-gui which stands for ‘meat roast’. There are many forms of gogi-gui that are popular. A few of them are bulgogi and galbi, and many other marinated as well as unmarinated dishes that are further classified into many categories. But the main three meats used are beef, pork and chicken. A lesser known fact is that there exists an LA-style galbi that has grilled, marinated beef short ribs. In Korean restaurants chefs use a vertical cut for the beef. But in Los Angeles the meat is generally cut horizontally with a slicer instead of a knife. Although this process produces a less tender galbi, Korean Americans have adopted to this local, more convenient cut. What is fascinating is that LA galbi has also found its place in Korea where it is regarded as a nice western touch to the traditional galbi. Not just the main grilled meat, the Korean barbecue also has great side dishes called banchan to go with the roasted meat. Whether it is a green onion salad, pajeori or the fresh vegetable dish with lettuce, cucumbers and peppers, there is something always accompanying a meat dish at a Korean restaurant. Korean barbecue is also served wrapped with lettuce and added condiments such as ssamjang.
But Korean cuisine hasn’t always been popular in New York. Even long after moving to the US, the cuisine stayed hidden in the streets of Korea Town. But after the New York food industry tried the unique flavors of anju, Pork Bbq and kimchi salad, there was no looking back. Now Korean barbecue has become at par with your regular hibachi grills and sushi bars. It is in Gammeeok in Korea Town that I decided to taste my first galbisal. Once I tried it there now my definition of Korean food is eating at Gammeeok. Starting from their Korean barbecue to their signature dishes like Seolleongtang and Kimchi. And I always wondered why no other Kimchi salad in New York tastes like the one at Gammeeok. Well the last time I was here I discovered that it is because that one of the most crucial ingredients for Kimchi, the red pepper, is actually directly imported from South Korea to Gammeeok. No wonder how many authentic Korean restaurants in New York I try, I always come back to Gammeeok for more.
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| Delicious Korean BBQ, Grills at Gammeeok in NYC |
The main dishes often seen in a Korean restaurant are rice based dishes, soups and stews, kimchi, banchan and anju. One popular occurrence in the menu is the Korean barbecue delicacies. It is a popular method of grilling meat typically beef, pork or chicken. The barbecue is generally prepared on gas or charcoal grills built into the dining table itself. Korean restaurants that don’t have built-in grills provide portable stoves for diners to use at their table. Another common trend is for the chef to prepare dishes to order in a centrally displayed grill.
Korean barbecue is called gogi-gui which stands for ‘meat roast’. There are many forms of gogi-gui that are popular. A few of them are bulgogi and galbi, and many other marinated as well as unmarinated dishes that are further classified into many categories. But the main three meats used are beef, pork and chicken. A lesser known fact is that there exists an LA-style galbi that has grilled, marinated beef short ribs. In Korean restaurants chefs use a vertical cut for the beef. But in Los Angeles the meat is generally cut horizontally with a slicer instead of a knife. Although this process produces a less tender galbi, Korean Americans have adopted to this local, more convenient cut. What is fascinating is that LA galbi has also found its place in Korea where it is regarded as a nice western touch to the traditional galbi. Not just the main grilled meat, the Korean barbecue also has great side dishes called banchan to go with the roasted meat. Whether it is a green onion salad, pajeori or the fresh vegetable dish with lettuce, cucumbers and peppers, there is something always accompanying a meat dish at a Korean restaurant. Korean barbecue is also served wrapped with lettuce and added condiments such as ssamjang.
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| Appetizing Korean Entrees at Gammeeok in New York |
But Korean cuisine hasn’t always been popular in New York. Even long after moving to the US, the cuisine stayed hidden in the streets of Korea Town. But after the New York food industry tried the unique flavors of anju, Pork Bbq and kimchi salad, there was no looking back. Now Korean barbecue has become at par with your regular hibachi grills and sushi bars. It is in Gammeeok in Korea Town that I decided to taste my first galbisal. Once I tried it there now my definition of Korean food is eating at Gammeeok. Starting from their Korean barbecue to their signature dishes like Seolleongtang and Kimchi. And I always wondered why no other Kimchi salad in New York tastes like the one at Gammeeok. Well the last time I was here I discovered that it is because that one of the most crucial ingredients for Kimchi, the red pepper, is actually directly imported from South Korea to Gammeeok. No wonder how many authentic Korean restaurants in New York I try, I always come back to Gammeeok for more.
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