Australia’s major daily newspapers, ‘The Sydney Morning Herald’ and ‘The Age’ have presented a full coverage on Korean food allowing huge space in their life and style section.
The newspapers have featured a variety of Korean delicacies offered at a range of Korean restaurants in both Sydney and Melbourne, describing them as emerging mainstream cuisine, which is going off like fireworks and shooting out sparks all over town.
The article “Sydney’s must-try Korean dishes” in the Sydney Morning Herald has showcased Bibimbap(rice mixed with vegetables and beef), Mul Naengmyeon(Korean noodle in cold soup), Bossam(braised pork belly to wrap up with lettuce and other side dishes), Samgyeopsal(cook-it-yourself non-marinated strips of fatty pork belly for barbeque), Sundubu Jjigae(hot and spicy jjigae dish made with uncurdled dubu and seafood) and Korean fried chicken as must-try Korean dishes along with the recommendation of Korean restaurants which serve those dishes.
Mul Naengmyeon(Korean noodle in cold soup). In particular, the writer Esther Han has added Korean fried chicken to the list, describing it as crispy without being greasy, light but not dry, tasty without having to be saucy, having recently become a signature late-night snack washed down with a Korean beer – OB, Max, or Hite.
Korea's signature late-night snack Korean fried chicken It is also mentioned that a refillable bowl of radish cubes pickled in vinegar is the standard accompaniment at Korean restaurants specialising in a platter of chicken pieces. Indeed, there has been an eruption of Korean fried chicken specialists all over Sydney and Melbourne. In addition, the articles also included the key glossaries of Korean menu terms such as Bap(boiled rice and other grains), Banchan(Korean side dishes), Doenjang(pungent brown paste made with fermented soybeans), Dubu(Korean tofu), Gochujang(thick, red paste made with chillies), Jjigae(stew with vegetables, meat and tofu, in a broth usually flavoured with gochujang or doenjang), Jorim(Vegetables, meat and tofu simmered in a seasoned broth), Kimchi(Spicy or sour fermented vegetables, such as napa cabbage and radish), Namul(Lightly cooked and seasoned vegetables, such as spinach and bean sprouts), Ssam (to be wrapped, usually in leafy greens) and Ssamjang(mixture of doenjang and gochujang pastes, used in wraps), along with their recipes.
Banchan - complimentary side dishes Meanwhile, the articles define the signature flavours of Korea as relatively simple - just three fermented ingredients are at its core. There's salty soy sauce, a dark-red-pepper paste that's slightly gritty with a chilli spice that sets the tongue tingling (gochujang), and tangy brown soybean paste (doenjang, similar to miso, but stronger and heavier). Thus, from those three flavour foundations hundreds of dishes are possible.