Ingredients: demerara sugar, garlic, onion, sea salt, black pepper, sesame, ginger, Korean chile flakes, orange, turmeric, chives
Originating from the earliest nomadic and agricultural traditions in the Korean peninsula and southern Manchuria, Korean cuisine has evolved through centuries of immense political and social change. In our country Korean cuisine has finally become noticed after years of lying just beneath the surface of our culinary landscape.
Korean cuisine is primarily centered on meats, rice and vegetables. Traditional Korean meals are noted for the number of side dishes, steam-cooked short grain rice and Kimchi (pronounced kim chee). Kimchi is more than just a pungent tangy vegetable side dish (to the uninitiated it may bring to mind sauerkraut). Eaten at just about every meal Kimchi has been described as Korean soul food.
In the Korean kitchen beef is the most prized of all meats and is prepared in numerous ways - boiled in soups, grilled (called gui) and roasted. Beef may also be dried into jerky.
The increased popularity of Korean food in America is just the latest of Asian culinary influences on our diet. First came Chinese and that was eventually followed by Thai and Vietnamese. Today you can find Korean barbecue restaurants in many larger American cities.
Immigration from Korea peaked during the 1970’s and 80’s but this didn’t translate into the same rise in popularity that was experienced by Thai cuisine in the 90’s and 2000’s. This makes sense when understand that Thai chefs looking to make their mark in their new country aimed to create a signature style dish that would have mass appeal to the American palate. The result was Pad Thai which is the American version of a dish that is much sweeter and less balanced than the authentic version you’d find in south Thailand.
The early Korean restaurateurs weren’t looking to appeal to Americans instead their restaurant menus were filled with authentic dishes that were comforting to far from home immigrant Koreans. These restaurants weren’t looking to concoct the next General Tso’s Chicken (the popular Americanized version of a Chinese signature dish).
What changed for Korean cuisine in America? This awakening can be traced back just a few years to the fusion of Korean food by a resourceful entrepreneur in Los Angeles. This turning point came from inside Roy Choi’s food truck Kogi. He melded Korean flavors with our mental picture of the taco, he replaced the familiar beef carnitas with bulgogi (pronounced as pull go gee) and the salsa with kimchi.
Bulgogi translates to 'fire meat" and are thin slices of beef that marinated and then grilled.
Use our Korean Beef Seasoning anywhere you want to get an exotic, out of the ordinary Asian flavor. We’ve used it on several Korean inspired beef dishes, in stir fries and to add a dazzling twist to both burgers and steak.
This blend is complex, savory with hints of sweetness, soy sauce and garlic undertones.
THIS IS THE HIGHEST QUALITY YOU CAN GET! GREAT FLAVOR AND AROMA WILL KNOCK YOUR SOCKS OFF.
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Because of the nature of these items, unless they arrive damaged or defective, I can't accept returns for:
If you are unhappy for any reason, please contact me (Marty) at 702-370-0035. Since most of our items are classified as food items, we can only do returns if we mistakenly sent the wrong item.
Buyer pays for shipping to return items to Ye Olde Spice Guy.
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