* A Korean recipe and a tip for a tour
Getting to know different places and their peculiarities is a fascinating thing, right people? For me, one of the best feelings about traveling is experiencing the typical flavors of the places. Unfortunately, not everyone can travel as much as they would like, but those who live in large cities have the possibility of having contact with different cultures without leaving the city.
Next week, from August 13th to 15th, Expo Korea 2014 will take place at the Sheraton WTC Hotel, in São Paulo. The event, unprecedented here, is expected to bring together more than 20 thousand people, with varied cultural attractions. A great opportunity for you to learn a little more about Korean culture and, above all, try some of the country’s most traditional dishes, such as Kimchi, Japchae and Bulgogi. The tastings will take place at the Korean Food Foundation stand, the institution responsible for promoting the country’s cuisine throughout the world.
As I imagine many people don’t know, and to get you in the mood, I reproduce one of these very traditional recipes here. The person who gave it to me was chef João Brazil, who is Korean but lives here. I confess that I knew very little about Korean cuisine, but I loved making (and eating, hehehe) this dish! After that, I researched some other Korean dishes and saw that there are many possibilities with easy-to-find ingredients and a very uncomplicated preparation method. I think there will be more Korean recipes here!
** Bulgogi **
Ingredients:
- 600g rump meat, cut into thin fillets like for making stroganoff or into cubes
- 1 onion cut into thin petals
- ½ carrot in slices
- 4 spring onions cut into 4cm pieces
- 200g shimeji mushrooms, separated into petals
- 2 tablespoons of sugar
- 2 teaspoons of sesame oil
- soybean oil
- 1 teaspoon toasted sesame seeds
For sauce:
- 100ml ganjan, soy sauce
- ½ mashed or grated pear
- 15ml honey or corn glucose
- 30ml white wine or sake
- 3 cloves of garlic, chopped
- 30ml sesame oil
- black pepper to taste
- salt to taste.
Preparation Mode:
- Prepare the sauce by simply mixing all the ingredients without using heat.
- Add the raw meat and the sauce (all off the heat), mix and add the onion, chives, carrot and shimeji. Leave to marinate for 30 minutes in the refrigerator.
- Add a splash of cooking oil to a frying pan and start sautéing until it reaches the desired level, i.e. golden brown.
This recipe is delicious! It has a very exotic and sweet flavor. If you try it, I guarantee you will be left with that “I want more” taste. So, to get to know gastronomy and the rest of Korean culture up close, if I were you I wouldn’t miss Expo Korea, which has attractions for the whole family.
It will be at the Sheraton São Paulo WTC Hotel (Av. Nações Unidas, 12.551), from August 13th to 15th, from 10am to 6pm, and entry is free! Chef João Brasil will be preparing the dishes at the Korean Food Foundation stand. A must see, guys!!!
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