Live Your Most Beautiful Life
Feb. 3, 2012
You would not know this from the blogs that I post, but Korean is probably my favorite cuisine. I love the cleanness of the flavors that combine so beautifully with red chili-derived heat. That's why I find it a bit perverse that I have never once tried to make a Korean dish! Nor can I offer any real reason as to why.
I"m not sure what changed, but something clicked in my head last week. I pulled out my new go-to essential asian cookbook and began perusing the Korean section. Korean soups are especially good, so I decided to focus on those recipes. I found one for a meat dumpling soup that intrigued me.
As I read the recipe, I was surprised to see that it called for toasted,crushed white sesame seeds. It dawned on me that the crushed seeds played a key role in creating the distinctive flavor that I associate with Korean food and not other East Asian cuisines. The recipe combined beef and pork, made into dumplings cooked in a ginger and scallion-infused beef stock. Can you smell it???