Korea funny food ingredients
It looks kind of wired and strange
This is my mentoring data.
I prepared it for a meeting with my mentor who is Britain.
I’d like to talk about funny food ingredients that foreigners might not eat.
Do you know sea squirt (sea squirts)?
They live in the sea, and in Korea, we eat them with other ingredients like monkfish, soybean sprouts, and other seafood.
We steam them.
Steamed food is very tasty. I really like seafood stew. Sea squirt has a special smell that stimulates my appetite.
I also found acorns. In Korea, squirrels eat acorns. I wonder if squirrels in England eat them too. We make a dish called "dotori-muk" with acorns. Acorn jellied food.
In Korean grocery stores, you can easily find dotori-muk because it is sold in most places. People eat it with soy sauce, and they also cook with it.
Do you know perilla leaves?
As far as I know, foreigners don’t eat perilla leaves because of their unique scent. However, in Korea, people eat them because of this fragrance. Typically, people wrap samgyeopsal (pork belly) in lettuce, but perilla leaves are also one of the common vegetables used for wraps. Additionally, perilla leaves are used to make kimchi as well.
It can be made jeon (pancakes) by putting meat and chopped vegetables between perilla leaves, and you can make jangajji (pickled perilla leaves) with soy sauce. Jangajji is made by soaking ingredients in a salty soy sauce and storing them for a long time. It’s similar to pickles in Western cuisine.
