GOCHUJANG 2018 • FLAVOR INSIGHT REPORT Gochujang Is a Korean Red Chili Paste That Is a Combination of Savory, Sweet and Spicy That Is Similar to Miso Paste
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The Microbial Diversity of Non-Korean Kimchi As Revealed by Viable Counting and Metataxonomic Sequencing
foods Article The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing Antonietta Maoloni 1, Ilario Ferrocino 2 , Vesna Milanovi´c 1, Luca Cocolin 2 , Maria Rita Corvaglia 2, Donatella Ottaviani 3, Chiara Bartolini 3, Giulia Talevi 3, Luca Belleggia 1, Federica Cardinali 1, Rico Marabini 1, Lucia Aquilanti 1,* and Andrea Osimani 1,* 1 Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy; [email protected] (A.M.); [email protected] (V.M.); [email protected] (L.B.); f.cardinali@staff.univpm.it (F.C.); [email protected] (R.M.) 2 Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, Grugliasco, 10095 Torino, Italy; [email protected] (I.F.); [email protected] (L.C.); [email protected] (M.R.C.) 3 Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche, Via Cupa di Posatora 3, 60131 Ancona, Italy; [email protected] (D.O.); [email protected] (C.B.); [email protected] (G.T.) * Correspondence: [email protected] (L.A.); [email protected] (A.O.) Received: 14 October 2020; Accepted: 26 October 2020; Published: 29 October 2020 Abstract: Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture. -
Onion, Croûtons, Crock 6.99 Bleu Cheese Dressing
OPENING Sweet Chili Chicken Salad - House-made chicken tenders tossed with our famous sweet DRIVE chili sauce, Springworks Farm local greens, cucum- Soup of the Day - cup 4.99 / ber, tomato, onion, croûtons, crock 6.99 bleu cheese dressing. 13.99 G* French Onion Soup - crock 6.99 G* Kale Salad - Lemon-garlic vinai- Fried Pickles - Dill pickle chips, grette, toasted almond, tomato, cu- horseradish dipping sauce. 7.99 Poutine - Fresh cut fries, Pineland cumber, onion, parmesan cheese. Farms cheddar cheese curds, brown full 8.99 / half 4.99 GF Fried Jalapeño Chips - House ranch gravy 9.99 to cool the burn. 5.99 Steak Salad - Maine Family Farms shaved natural beef, romaine Deviled Eggs - Bacon, paprika and Nachos - Fresh corn tortilla chips topped with beer cheese, tomato, lettuce, pickled onion, tomato, chives. 3.99 GF DF onion, scallion, jalapeño and cilan- croûtons, bleu cheese dressing. 12.99 G* Two Beer Sliders* - Maine Family tro. Served with house made salsa. Farms natural ground beef, onion 13.99 jam, smoked gouda, soft bun. 9.99 Add chicken or pulled pork 4.99, sour cream .50, guacamole 1.99 Pair of Soft Pretzel Sticks - Honey ADD TO ANY SALAD mustard sauce. 6.99 DIPPING SAUCE OPTIONS Chicken Breast 4.99 Basket of our Fresh-Cut Fries - 4.99 Three Fried Chicken Tenders 3.99 GF Add a dipping sauce .99 Ranch Haddock 8.99 Bleu cheese Salmon 9.99 Basket of Sweet Potato Fries - 5.99 Honey mustard Shaved Ribeye Steak 5.99 GF Add a dipping sauce .99 Horseradish sauce Hard Boiled Egg .99 Baja Pulled Pork 4.99 Basket of Onion Rings - 6.99 Sweet chili Add a dipping sauce - .99 DRESSING OPTIONS Sweet Chili Chicken Dip - Five cheeses blended with our famous Balsamic Vinaigrette sweet chili sauce, fresh fried pita Lemon Garlic Vinaigrette chips. -
Understanding and Making Kimchi
Understanding and Making Kimchi What is kimchi? Kimchi is a flavorful, sour, salty mix of fermented vegetables and seasonings that plays an important role in Korean culture. There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechu style, but region, seasonality, and cultural traditions influence the unique types of kimchi. The nutritional value of kimchi varies with ingredients but it is generally low in calories and contains vitamins A, C, and B complex, as well as various phytochemicals and live cultures of • The history of kimchi microorganisms which confer a health benefit to the host. Eating dates back thousands of kimchi can be a healthful way to include more vegetables and years and the original probiotic microorganisms in the diet. name, chimchae, translates to ‘salted How is kimchi made? vegetables.’ Making kimchi requires maintaining a clean environment and good hygiene practices, carefully following all steps, and • The bacterial cultures monitoring temperatures to foster the growth of Weissella needed for fermentation species, Lactobacillus species, and other bacteria contributing to are present on the raw the fermentation process. ingredients, so a ‘starter’ culture is unnecessary. • The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation Kimchi Resource Health Benefits of Kimchi and allows the seasonings to penetrate the food over time; the as a Probiotic Food. Park final salt concentration ranges from 2-5%. -
Sauces Reconsidered
SAUCES RECONSIDERED Rowman & Littlefield Studies in Food and Gastronomy General Editor: Ken Albala, Professor of History, University of the Pacific ([email protected]) Rowman & Littlefield Executive Editor: Suzanne Staszak-Silva ([email protected]) Food studies is a vibrant and thriving field encompassing not only cooking and eating habits but also issues such as health, sustainability, food safety, and animal rights. Scholars in disciplines as diverse as history, anthropol- ogy, sociology, literature, and the arts focus on food. The mission of Row- man & Littlefield Studies in Food and Gastronomy is to publish the best in food scholarship, harnessing the energy, ideas, and creativity of a wide array of food writers today. This broad line of food-related titles will range from food history, interdisciplinary food studies monographs, general inter- est series, and popular trade titles to textbooks for students and budding chefs, scholarly cookbooks, and reference works. Appetites and Aspirations in Vietnam: Food and Drink in the Long Nine- teenth Century, by Erica J. Peters Three World Cuisines: Italian, Mexican, Chinese, by Ken Albala Food and Social Media: You Are What You Tweet, by Signe Rousseau Food and the Novel in Nineteenth-Century America, by Mark McWilliams Man Bites Dog: Hot Dog Culture in America, by Bruce Kraig and Patty Carroll A Year in Food and Beer: Recipes and Beer Pairings for Every Season, by Emily Baime and Darin Michaels Celebraciones Mexicanas: History, Traditions, and Recipes, by Andrea Law- son Gray and Adriana Almazán Lahl The Food Section: Newspaper Women and the Culinary Community, by Kimberly Wilmot Voss Small Batch: Pickles, Cheese, Chocolate, Spirits, and the Return of Artisanal Foods, by Suzanne Cope Food History Almanac: Over 1,300 Years of World Culinary History, Cul- ture, and Social Influence, by Janet Clarkson Cooking and Eating in Renaissance Italy: From Kitchen to Table, by Kath- erine A. -
Fermented Kimchi
50 West High Street Ballston Spa NY 12020-1992 Tel: 518-885-8995 E-mail:[email protected] www.ccesaratoga.org KIMCHI: FERMENTED VEGETABLES Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made with a variety of vegetables and seasonings. Kimchi is used as a side dish, stew, soup, or with fried rice. Depending on the region of the country, the Kimchi may contain other ingredients, depending on the season and tradition. There are hundreds of varieties. Kimchi Recipe Ingredients 1 Napa Cabbage, 4 pounds 3/4 cup (3.2 to 4.8 ounces) combination of the following ingredients: Onion, Carrot, fresh Garlic, fresh Ginger ¼ cup (2.5 to 2.8 ounces) Salt (very important, this is a safety factor) 1 Tablespoon (½ ounce) Fish Sauce / Fermented Seafood (optional) 3 Tablespoons (½ ounce) dry ground Chili Pepper (optional) 1 Tablespoon (½ ounce) Soy Sauce (optional) Procedure: 1. Clean and prepare fresh ingredients (cabbage, radish, onions, carrot, garlic, ginger) 2. Combine fresh ingredients and salt and mix thoroughly. Pack into glass, ceramic (lead-free) or food grade plastic container. 3. Weigh down with food grade weight, cover, and let stand at room temperature (70 – 75 degrees): a. 4 days for milder Kimchi b. 7 days for “riper” Kimchi – will be more sour During curing, colors and flavors change and acidity increases. The level of acidity is as important to its safety as it is to taste and texture. In fermented foods, salt favors the growth of desirable acid producing bacteria while inhibiting the growth of others. There must be a minimum uniform level of acid throughout the mixed product to prevent the growth of Clostridium botulinum bacteria and other food borne pathogens. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Korean Food and American Food by Yangsook
Ahn 1 Yangsook Ahn Instructor’s Name ENGL 1013 Date Korean Food and American Food Food is a part of every country’s culture. For example, people in both Korea and America cook and serve traditional foods on their national holidays. Koreans eat ddukguk, rice cake soup, on New Year’s Day to celebrate the beginning of a new year. Americans eat turkey on Thanksgiving Day. Although observing national holidays is a similarity between their food cultures, Korean food culture differs from American food culture in terms of utensils and appliances, ingredients and cooking methods, and serving and dining manners. The first difference is in utensils and appliances. Koreans’ eating utensils are a spoon and chopsticks. Koreans mainly use chopsticks and ladles to cook side dishes and soups; also, scissors are used to cut meats and other vegetables, like kimchi. Korean food is based on rice; therefore, a rice cooker is an important appliance. Another important appliance in Korean food culture is a kimchi refrigerator. Koreans eat many fermented foods, like kimchi, soybean paste, and red chili paste. For this reason, almost every Korean household has a kimchi refrigerator, which is designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. While Koreans use a spoon and chopsticks, Americans use a fork and a knife as main eating utensils. Americans use various cooking utensils like a spatula, tongs, spoon, whisk, peeler, and measuring cups. In addition, the main appliance for American food is an oven since American food is based on bread. A fryer, toaster, and blender are also important equipment to Ahn 2 prepare American foods. -
Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (UK)
Korean Fried Chicken Created by Chef Judy Joo of Jinjuu (U.K.) Prep Time: 1 hour and 15 minutes, plus overnight for pickled radish Cook Time: 35 minutes Ingredients For Pickled Radish Cubes 1/3 cup rice vinegar 1/3 cup water 1/3 cup superfine white sugar 1 teaspoon kosher salt or sea salt 1 pound daikon radish, cut into 1/2-inch cubes For Pre-Coating 1/4 cup cornstarch or corn flour 2 teaspoons kosher salt or sea salt 1/2 teaspoon baking powder 8 grinds black pepper 2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on) For TABASCO® Gochujang Sauce 1/3 cup dark brown sugar, packed 1 tablespoon Korean chili paste (gochujang) 1 1/3 tablespoons soy sauce 1 1/3 tablespoons TABASCO® Sauce 1 1/3 tablespoons sesame oil 2 teaspoons grated ginger 3 cloves garlic, grated 1 teaspoon roasted white sesame seeds For Batter Oil, for frying 1/2 cup cornstarch or corn flour 1/4 cup fine matzo meal, or any fine breadcrumb 1/4 cup all-purpose flour 2 tablespoons Korean chili flakes (gochugaru) 1 tablespoon kosher salt or sea salt 3 teaspoons garlic granules 3 teaspoons onion granules 1/4 teaspoon baking powder 1 cup water 1/3 cup vodka* 4 tablespoons TABASCO® Sauce For Garnish Black and/or white sesame seeds, to taste Preparation For Pickled Radish Cubes Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. -
Sweet Chili SAUCE
Sweet Chili SAUCE SWEETFIRE CHICKEN TM PREP TIME: 10 minutes COOKING TIME: 10 minutes 2 servings INGREDIENTS: 1/2 lb Breaded Chicken Bites 2 oz (about 1/2 cup) Diced Red Bell Pepper (1/2” Squares) 2 oz (about 1/2 cup) Diced Green Onions (1/2” Squares) 1 Tbsp Cooking Oil 4 oz* Pineapple Chunks 1/4 cup Panda Express Sweet Chili Sauce *(Use canned version with natural juice for best results) DIRECTIONS: 1. Prepare Breaded Chicken Bites according to instructions on package. 2. Heat 1 Tbsp of cooking oil in a fry pan or wok. 3. Combine diced red bell peppers, diced onions, and drained pineapple chunks into pan. 4. Pour 1/4 cup of Panda Express Sweet Chili Sauce and mix well over low heat. Do not boil sauce. Remove from heat. 5. Pour heated Panda Express Sweet Chili Sauce and ingredients over prepared breaded chicken bites. 6. Toss to coat. 7. Ready to serve with your favorite rice or noodles. ©Panda Restaurant Group, Inc. 2012. All Rights Reserved. Sweet Chili SAUCE PAN ASIAN LETTUCE WRAPS PREP TIME: 15 minutes COOKING TIME: 8 minutes 4 Main Dish Servings 8 Appetizer Servings INGREDIENTS: 1 Tbsp Dark Sesame Oil 1 lb Ground Chicken or Pork 1/2 cup Chopped Red or Yellow Onion 3 Cloves Garlic, Minced 1/2 cup Panda Express Sweet Chili Sauce, Divided 2 Tbsp Reduced Sodium Soy Sauce 1/2 cup Finely Chopped Canned Water Chestnuts or Peeled Jicama 1/3 cup Coarsely Chopped Cilantro 1 Head Boston Lettuce DIRECTIONS: 1. Heat sesame oil in a large skillet over medium heat. -
Ingredient List
Ingredient List Contents Pizza Dough ......................................................................................................................... 2 Buns ..................................................................................................................................... 2 Cheese ................................................................................................................................. 3 Produce ............................................................................................................................... 4 Meats .................................................................................................................................. 5 Sauces and Dips .................................................................................................................. 7 Dressings ........................................................................................................................... 10 Desserts ............................................................................................................................. 11 Seasoning .......................................................................................................................... 12 Oils .................................................................................................................................... 13 Beverages .......................................................................................................................... 14 1 Topper’s Pizza Ingredients -
The Thai Tabletop and Its Condiments Depending on the Dishes Offered
The Thai Tabletop and Its Condiments Depending on the dishes offered by a restaurant, there will be a specific selection of condiments available on the table. It's is a given that Thais customize their food before they eat it. Some of my Thai friends are heavy with the sugar shaker, some add a splash of Maggi or soy sauce, some prefer the sour heat of chiles and lime or vinegar, but it is with a dish of noodles that Thais really express themselves through their condiment selections. Every Thai has a personal ritual that they go through by adding these condiments in varying ratios to their noodles, and the noodle cook does not take offense in the slightest. In every noodle establishment, whether it is a full-blown restaurant, a shophouse café, a boat vendor, or a street vendor you will find khreuang puang : literally ‘circle of spices'. It's a reference to the standard condiments on the Thai table, especially where noodles are served: naam plaa (fish sauce), phrik pom (chile powder), phrik dong (chile slices in vinegar), and white sugar. The purpose of these condiments is to provide options for diners to modify their food as they wish, following the basic flavor profile of Thai cuisine: hot and sour, hot and salty, hot, and sweet (especially in the Central region). These four condiments are usually held in some sort of caddy, so that they can easily be passed around the table by diners. It's not unusual for them to be covered by a tightly-woven plastic mesh bowl turned upside-down, to exclude flying insects. -
Gochujang Chicken Dumplings
. PRODUCT SPECIFICATION . GoChuJang Chicken dumplings Item Number: 151413 Package Barcode: 760941151413 Chef One, Corp. 7 Bushwick, Place, Brooklyn, NY 11206 Product Description Each dumpling is approximately 23 g. This product is fully cooked, packaged in a gas flushed bag and frozen. Comes in 2.5 lb package. Different package sizes are available per buyer’s request. Packaging Information Type of Inner Package: Food Graded Plastic Bag Packaging Gross Weight: 2.5 lbs (about 50 pieces) Type of Outer Case: Cardboard box Case Length/Width/Height 13/9/6 (inches) Packages per Case: 3 Case Gross Weight: 8.5 lbs Case Net Weight: 7.5 lbs Case Tare Weight: 1 lb Pallet Pattern: 17(TI)x10(HI) Dated Product Type: xx-x-xx (Production Date) (MM-Y-DD) Frozen Shelf Life: 10 months Refrigerate Shelf Life: Not recommended Safety Instructions: Fully cooked Chemical Standards: No preservative and MSG added Metal Detection: All products are metal detected with calibrated equipment Food Safety Standards: Under USDA Inspection (USDA Establishment Number: P-21424-A). HACCP’s, cGMP and strict sanitation procedures are followed during production to ensure the safety and quality of the products. INGREDIENTS . Filling: Chicken, Napa Cabbage, Gochujiang Paste (Wheat Flour, Corn Syrup, Water, Hot Pepper Powder, Salt, Wheat, Cooking Rice Wine, Defatted Soybean Powder, Malt), Carrot, Korean Noodle [Water, Dehydrated Korean Noodle (Sweet Potato Powder, Water)], Shiitake Mushroom (Water, Dehydrated Shiitake Mushroom), Tofu (Water, Soybeans, Glucono Delta Lactone, Calcium Sulfate, Magnesium Chloride), Sugar, Scallion, Soy Sauce (Water, Soybeans, Salt and Wheat Flour), Sesame Oil, Salt, Water, Yeast Extract, Grilled Meat Flavor Dough: Wheat Flour, Water, Corn Starch, Salt Contains Wheat and Soybean .