Korean Food in Its Original Original Form - what are the most popular dishes at chinese restaurant1

When a Korean friend promised to take me to a restaurant with "original" Korean cuisine, I had little idea what would happen.
In his vocabulary, originality does not mean fiction or creativity, but pure, untouched, flawless ---
There is no Korean food suitable for American taste.
Finally, we ate a lot of meat, seafood and vegetables in the new rice in Korea, which I have never seen before.
The crab meat is covered with a strong pepper-hot sauce, which is the opposite game because the crab meat is not only cool but raw. This yin-
There was another spicy Yang in a bowl of cold noodles, and we stirred the thick red in --pepper paste.
The taste of Chile is very rich, but it also has unexpected sweetness.
Monkfish served a platter with the fish buried under the fine spaghetti.
Pasta was originally bean sprouts. -
Much longer than you can see in the US market.
They are mixed with a Korean Green called sukkat and another red chili sauce.
There are octopus in the bubbling casserole on the portable burner, a large piece of black --
There are fish with skin, tofu and egg noodles in the soup, and there are many different flavors in the soup, one of which is red pepper.
The black cod and radish are mixed together, and the taste is more subtle, including spicy calories.
The meat quality of the fish shows why this is one of the most popular dishes in the restaurant.
Sliced Pork for barbecue is smeared with thick orange marinade, this color and taste comes from red pepper
The bean paste is called kochugang.
But there is also sugar, and when we roast, the sugar produces crispy caramel edges.
For Koreans, red peppers must be as basic as salt.
Go to the Korean market and check the shelves with hot bean paste, red pepper sauce, ground red pepper, red pepper Flour, etc.
While the re-emergence of this hot seasoning may sound monotonous for inactive people, it is not more monotonous than a Western dinner where each dish is seasoned with salt.
Some red peppers have entered the history.
Kimchi, kimchi;
A meal at Shin Mi will include up to five versions of hot and spicy flavors.
Kimchi has also become one of the hottest stews you 've ever tasted.
It is packed in a black iron pan and may be the only appliance that is strong enough to withstand the molten seasoning.
There is an equally spicy beef soup.
The antidote to both methods is to put rice into the broth.
The side dishes that come with the meal can be covered with bowls and plates.
In addition to kimchi, we ate some translucent gray bean cakes, seasoned with scallions, sesame oil, soy sauce and red pepper.
Another bowl contains slices of zucchini dipped in garlic.
The most intriguing accompaniment is a bundle of delicious halogen leaves called kaenip, which sounds almost like a cat puff.
However, these are not cat herbs but sesame leaves, they are all seasons in summer and autumn.
Each meal has pickled bean sprouts and spinach.
Both foods are lightly seasoned, so they make a pleasant contrast to the pepper food.
We started eating with cold barley tea, drinking Korean beer with food, and then appetizing the sparkling taste buds with a cool sweet liquid with rice grains.
Finding Shin Mi is like a treasure hunt.
The restaurant is hidden in a circular dent in the shopping mall and the name cannot be seen outside.
Unless you read Korean or Chinese, the only clue that it exists is the word "BBQ" in the big letter.
The entrance is below and to the left.
Recommended dishes: pork or beef, $11. 75;
$10 spicy casserole. 50;
$10 boiled black cod50;
Cold noodles with beef chili sauce for $7. 50;
Spicy beef soup rice for $8. 75.
Restaurant Shin Mi, 3189 1/2 W. Olympic Blvd.
Los Angeles in the Olympic Square; (213)383-9632.
Open every day from 11: 30 a. m. m. to 11:30 p. m.
Visa and MasterCard are accepted.