Hallyu – The South Korean Wave By Linda Garson A couple of years ago, the most popular food trends for new restaurant openings were pizza, bubble tea, and Korean (when we say ‘Korea’, we are referring to South Korea), and guess what? Nothing has changed! We’ve talked at length about Alberta’s love of pizza as well as bubble tea – and now with so many new Korean restaurants opening, it’s Korea’s turn to shine. But why has it become so prevalent? The culinary traditions ha

Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly earthy, but mostly neutral,” explains co-owner of Edmonton's Hanjan, Sam Kyungeun Lee . “Don’t be afraid if you don’t have all the ingredients for the sauce. Dig into your cabinets and try your own combination. And if it works well, please send me the recipe!”

“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and gochujang are all fermented over long periods of time giving them their rich umami taste. Using these pastes will help cooks recreate the authentic, deep flavours of Korean cuisine. “Since barbecuing is popular in Canada, I thought this recipe would allow people to enjoy a familiar barbecue dish with a Korean twist, making Korean cuisine more app

Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K shares her recipe for Instant Kimchi. “I picked this dish as the recipe is perfect for beginners who aren’t yet accustomed to the strong, fermented taste of traditional kimchi.” Follow the recipe and use exact portions as listed and avoid adjusting the amount of gochugaru. “If you prefer less spice, try using the less spicy brand for a milder f

“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the temperature of the pan is important when cooking, to get the flavour of the finished dish right. “Don’t cook the meat before the pan is ready.” “Don’t think Korean dishes are complicated. It’s very simple to make a traditional flavour, and I hope readers aren’t afraid of trying this and other Korean recipes.”

This recipe first appeared in the November 2018 issue of Culinaire Magazine courtesy Chef Roy Oh.