Category Archives: Blog

Amazing Anchovies: by UW Korean Restaurant

Small In Size, Big in Flavors

Anchovy is one of Korea’s most essential food ingredient, especially in Korean stews and soups. Fresh or raw anchovies are used to make pickled or fermented fish, while the dry variety are made into broth, as a side dish, or more often as a snack. Cooking anchovies depend much on their size. The bigger ones, called Dasi-myulchi are for broth; the small ones, Bokkeum-myulchi, are side dishes.

There are more than 100 different species of anchovies foraging in the Pacific, Atlantic, and Indian Oceans. The small, saltwater fish swim in large schools, making them very easy to catch in large quantities. Fishing for anchovies is very popular in the Mediterranean, hence, it has become a major part of European, Middle Eastern, and North African cuisines.

The taste of the fish may not be pleasant to most people but the little salty fish has found its way in pizzas, pastas, salads, sandwiches, and in tomato sauce. The nutritional value of anchovies is well studied. They are rich in protein, vitamins and minerals. Known as the King of Calcium, anchovies also contain iron, magnesium, phosphorus, potassium, sodium and zinc. Anchovies are a good source also of vitamins thiamin, riboflavin, niacin, folate, C, B12, B6, A, E and K. They also contain fatty acids and cholesterol.

Due to the large amounts of polyunsaturated fats they contain, notably Omega 3 fatty acids, anchovies are healthy for the heart, reducing bad cholesterol and their buildup in the arteries leading to atherosclerosis, heart attacks, and strokes. Rich also in protein, anchovies benefit the functioning and efficiency of cell metabolism and connective tissue repair and regrowth. The King of Calcium also helps in building strong bones, preventing the risk of osteoporosis, fighting bone degradation, and helping teeth from weakening.

The low calorie count of anchovies make them ideal for weight loss purposes. Their omega 3 fatty acids, vitamin E content and the mineral selenium promote healthy skin – enabling smooth complexion, preventing breakouts and early wrinkles, and protecting against sunburn. The high levels of vitamin A in anchovies have been linked to reduced appearance of macular degeneration, as well as cataracts.

Know that the strong flavors of anchovies may mean you only have to use a little in your cooking. Besides, the high levels of sodium in them are a contributory risk factor; so just be moderate in consumption.

Enjoying in Healthy Moderation

Know more about anchovies from your favorite UW Korean restaurant. Little wonder why the little fish are a regular ingredient in a lot of Korean and other Asian dishes. For flavor and health benefits, anchovies deliver the goods.

Ingredients That Characterize Korean Cuisine

What are the Top Korean Essentials?

If you are bent in turning your own kitchen into a cooking haven dedicated to Korean cuisine, these are the top ingredients you cannot do without.

Let’s start with condiments. Soy sauce (jinganjang) is the most common and absolutely essential for barbeque marinades, jorim and bokkeum. Soy sauce can do also. There are many varieties in the market and you can opt for the low-sodium brand, if you wish; just check the label. In addition to soy sauce, there’s kochujang or red chili pepper paste, used for marinades, bokkeum and fresh vegetable sauces. No substitutes for this, please.

Also look for daenjang, or Korean soybean paste, a classic fermented seasoning used in dips, soups, stews and many more. Korean fish sauce is typically used in varieties of kimchi to accelerate the fermentation process. Korean rice vinegar is not as sour as regular white vinegar but more flavorful.

There are spices, of course. Spices are a staple of Korean cuisine. Have ginger and garlic and kochukaru. This is Korean chili pepper powder with a unique sweet flavor that’s entirely Korean. Going to vegetables, no Korean meal is complete without scallions or green onions. Napa cabbage is usually for kimchi, while perilla leaves are used in a pickled side dish, in stir fry and as a wrap. Grains is huge in Korean diet. From grains come rice, rice wine and noodles. Sesame oil (Chamgireum) is widely used in side dishes, rice dishes, BBQ and in dipping sauce. It adds a nutty aroma and savory flavor.

Some essential ingredients are dry, such as Korean chili powder/hot pepper flakes (gochujang) made from dried red chilies, roasted sesame seeds usually used as garnish, gim (dried seaweed sheets), dried anchovies, ground black pepper, roasted solar salt that isn’t too salty or sour, and sweeteners, the liquid form as rice or corn syrup Koreans prefer. Of course, don’t miss out on the versatile tofu or bean curd, a major component in Asian, and certainly Korean, cuisine.

Magical Essentials in UW Seattle Korean Restaurant

You see how Korean foods come together using their basic, essential ingredients. Korean Tofu House in UW brings you their classics with the magic of truly Korean essentials.

Factors that Influenced Korean Cuisine

Shaping Korea’s Food Through the Years

Korea’s cuisine is an integral part of her culture in many ways. Flourishing and evolving from one century to the next, Korean food has come down to what we know it today, a product of many culinary upheavals. Many dishes have retained their authenticity, others have morphed in delicious ways affected by interior and exterior factors.

Environment is one influencer of Korean cuisine. Being a peninsula and surrounded by water, fishing was a main livelihood throughout her history. Seafoods drove Korea’s economy and defined the diet of the people. On the other hand, her terrain grew many crops – rice, vegetables, fruits – well and abundantly, sustaining Koreans through their hot summers, chilly winters and long autumns.

Weather also played a key role for the people. Their harsh winters made Koreans resourceful in making body-warming delicacies, such as fermented foods – kimchi and deonjang (soybean pastes). They have hot stews, spicy noodles, and steaming broths.

Korea’s history also shaped her food. Before the 20th century, Korea’s economy was in shambles and hardships forced her people to turn to the land to get their food. Farming became a way of life for rural Korea, raising also plenty of wild and farm animals. Aso during that century, China was a powerhouse in East Asia and whose government, culture, and foods were passed on to Korea and then to Japan. Rice was one of neighboring China’s main legacy to Korea.

It is Korea’s hardworking and enigmatic people who have conformed themselves to all these internal and external influencers, creating the cuisine they have become internationally known for. They were shaped by these factors and themselves shaped their history – their culture, economy and food.

A Little of History and Culture in UW Seattle

Drop by Korean Tofu House, your UW Korean restaurant in the U-District; we’ve got all your favorite traditional dishes. Know that in every bowl and plate of our Korean selections, you get a peek into a rich source of history that shaped this country’s cuisine.