Author: tom Dragon
Date: 11-02-08 07:29
Korea is nowhere a desperate place as Sechuan when it comes to the abundance of food and grain, Korea is bording the sea so seafood is readily available also, so why do they need to make their food so spicy and hot- a way to make their food last longer?
I suspect it was a way of mandarin cooking, or used mostly by scholars to make their food ration last longer as Korea had no shortage of Confucians.
And when the Sechuanese food get hot and spicy, it might indicate a period when Northerners, Scholars especially, started to move into the area.
So do anyone know WHEN Sechuan food got hot and spicy?
When I had some hot tofu pot in a Korean restaurant I was surprice by the mysterious and complex taste of it because it tasted so good, yet very complex at times.
Coincidentally I have collected no less then 10 jars of different Sechuan made spicy paste made of different recipy, and some even have all kinds of vegetable bits in same jar, so I mixed only two kinds of those and add some tofu into the soup base I could arrive to the same Korean hot dishes with same if not superior complex taste. So it lead to the finding that the complexity came from the many spices in Sechuan spicy sauce, making it taste even better than the Korea spicy-kind. ie. a sort of very refreshing kind of hot and spicy aftertaste, which makes you want to eat more, and not the kind of dull spicy-ness arriving by just adding some ordinary chili paste.
So Chinese did achieve treamendous improvement in their spicy food preparation especially in the Sechuan area, but still doesn't explain why Northern Chinese regions didn't adapt to hot spicy food, only the Korean did(yet they have access to much fresher food than the Chinese or Sechuanese).
Other non spicy Korean dishes I don't find anything impressive or worth mentioning, some have more sweet taste to it than anything else-much related to their relative Chinese cooking trait like that of the North China.