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Korean Cuisine: Foods
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Historically, garlic has always had an important role in Korean cuisine and is mentioned in the folklore surrounding founding of the nation in 2333BC. There is documentary evidence of ancient cooking practices that could be a forerunner of BoolGoGi; and arrival of Buddhism around 400AD signaled heavily vegetarian diet being introduced. Mongolian incursions introduced cattle herds in 13th century, and the rise of Confucianism in 14th century and thereafter saw increasing consumption of meat, as well as eating of raw foods. Finally Japanese invasion at the end of 16th century introduced many new fruits and vegetables, most important of which was red pepper.
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Korean cuisine varies seasonally. During winter, traditional food usually relies on kimchi and other pickled vegetables preserved in big ceramic containers stored underground in outdoor courtyards. Preparation of Korean food is generally very labor-intensive.
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In many aspects Korean cuisine is a combination of Japanese and Chinese techniques in preparing food. If compared to Japanese cuisine, it relies less on fish and seafood; if compared to Chinese, it relies less on oil.
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Li Hua's small menu is straight-ahead Korean, offering the cuisine's characteristically robust flavors laden with garlic and chili heat. The dining room, too, is a departure from many of the utilitarian Chinese restaurants in the area. With its uncluttered lines, open kitchen and slate floors, Li Hua feels light and airy. The only color comes from the almost childlike paintings of fruit and trees that adorn one wall, and of course from the food.
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Korean cuisine provides unique tastes for the visitor. It is nutritious, well-balanced and low in calories. They say that you can eat as much Korean food as you like and never gain weight!!
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