Soused and jerked dishes
Soused dishes are prepared with dried fish or seaweed by marinating with various seasonings or boiling down in oil until they taste salty. In some cases, dried foodstuffs are either slightly roasted or steamed, shredded, and cooked or seasoned.
Soused dishes are chewy and have peculiar tastes produced by a harmonious combination of those dried foodstuffs and seasonings.
Old documents from the period of the feudal Joson dynasty show records of soused dishes, which proves that the dishes had already been found largely in the Korean people’s diets as salty side dishes for ordinary meals.
Typical soused dishes include pollack, croaker, ray, squid, beef, shrimp, kelp, mushroom and soybean.
What is important in making tasty soused dishes is to make foodstuffs adequately moist and keep quantitative balance of salty and sweet condiments.
Jerked dishes are one of traditional Korean foods that date to the period even prior to Ancient Joson. Meat and fish with lean flesh are sliced thin, marinated and dried before being steamed or roasted.
In old days when there were no storing facilities, the hunted animals and caught fish were cured for preserving for a certain period of time. And the cured meat and fish have savoury and chewy tastes and high nutritive values.
Jerked dishes are classified by the type of foodstuffs and the methods of processing.
Jerked meats include those from cattle, roe deer, deer, chicken, pheasant and sparrow, and jerked seafood include those from cod, sea bream, sea bass, mandarin fish, ray, rock fish, common minnow, octopus, squid and shrimp. Roes of salmon, croaker and gray mullet may be jerked.
The foodstuffs to be jerked are dried in autumn or early spring and in well-ventilated and sunny places. While drying, they should be turned over frequently. The dried foodstuffs are stored in a cool place.
The meats are usually seasoned with soybean sauce and the fishes with salt. Before cooking they are applied with sesame oil and roasted lightly.
The salt content of the jerked foodstuffs may be 1-1.5%, and the moisture content some 12-20%.
Soused dishes are chewy and have peculiar tastes produced by a harmonious combination of those dried foodstuffs and seasonings.
Old documents from the period of the feudal Joson dynasty show records of soused dishes, which proves that the dishes had already been found largely in the Korean people’s diets as salty side dishes for ordinary meals.
Typical soused dishes include pollack, croaker, ray, squid, beef, shrimp, kelp, mushroom and soybean.
What is important in making tasty soused dishes is to make foodstuffs adequately moist and keep quantitative balance of salty and sweet condiments.
Jerked dishes are one of traditional Korean foods that date to the period even prior to Ancient Joson. Meat and fish with lean flesh are sliced thin, marinated and dried before being steamed or roasted.
In old days when there were no storing facilities, the hunted animals and caught fish were cured for preserving for a certain period of time. And the cured meat and fish have savoury and chewy tastes and high nutritive values.
Jerked dishes are classified by the type of foodstuffs and the methods of processing.
Jerked meats include those from cattle, roe deer, deer, chicken, pheasant and sparrow, and jerked seafood include those from cod, sea bream, sea bass, mandarin fish, ray, rock fish, common minnow, octopus, squid and shrimp. Roes of salmon, croaker and gray mullet may be jerked.
The foodstuffs to be jerked are dried in autumn or early spring and in well-ventilated and sunny places. While drying, they should be turned over frequently. The dried foodstuffs are stored in a cool place.
The meats are usually seasoned with soybean sauce and the fishes with salt. Before cooking they are applied with sesame oil and roasted lightly.
The salt content of the jerked foodstuffs may be 1-1.5%, and the moisture content some 12-20%.