korean food is hot for 2015

korean food is hot for 2015

Korean food is being hotly tipped to be the flavour of 2015, and if you’ve been lucky enough to sample its delights, you’re probably not inclined to disagree.

I caught up with Korean-American chef Judy Joo at the opening of her new restaurant Jinjuu. Judy presents the soon-to-be-aired TV show Korean Food Made Simple (Food Network, 6:30pm from 26th January), and very recently became a British citizen. So who better to ask all about the cuisine, the culture, and why Britain will want its fill of Korean food?

Why will it be a hit?

Korean food has been highlighted by various people and companies in the past few months to be the food trend of 2015, and Judy agrees that it’s likely. “Korean food had a massive year in America last year, and these trends tend to cross the pond. There’s tons of interest,” she explains.

If you haven’t tried Korean food before, you might be tempted to stick with what you know. However, in my experience it’s a very moreish cuisine that doesn’t leave you feeling bloated. “It’s actually quite balanced,” comments Judy, “because there’s a little bit of everything and something for everyone. There are a lot of vegetables involved and the cuisine has very punchy, vibrant flavours.”

These flavours, she continues, include “chillis, garlic, sesame seeds, Korean barbecue, tofu… flavours that you’ve had before but executed in a different way.” Since there’s a familiarity to be found in the dishes, there’s something comforting about them – but at the same time, the cooking is different enough to excite. “It’s a different flavour profile, but it’s not so ‘out there’.”

Great Korean dishes

“My favourite dish is something called sundubu jjigae, which is a silken tofu spicy seafood soup,” says Judy, commenting that when she was younger, her mother would make it for her when she wasn’t feeling well. “I think the flavours are so dynamic. It’s got vegetables, seafood, it’s spicy… I just love it!”

But there are also delicate light meals like ginseng chicken soup, and on the other side of the divide again, budae jjigae is a spicy stew that can contain pretty much anything, though chilli is a necessity. And then there is the Korean take on barbecue, where the meat is marinated in garlic, chilli, sesame oil, ginger, soy sauce and other spices

Cooking for One

It is often frustrating to attempt to plan meals that are designed for one.
Despite this fact, we are seeing more and more recipe books and Internet websites that are dedicated to the act of cooking for one. Divorce and the death of spouses or grown children leaving for college are all reasons that someone accustomed to cooking for more than one would suddenly need to learn how to adjust all the cooking practices utilized before into a streamlined plan of cooking that is more efficient for one person creating less waste.

The mission, should you choose to accept it, is to make cooking for one a challenge rather than a trial. Use this opportunity to try new and exciting cuisines. Perhaps one of the greatest things about cooking for one is the fact that it isn't quite as expensive as cooking for two. This means that you have a little more money in the grocery budget with which to plan and prepare your meals.

One thing you may want to keep in mind however is that when cooking for one, if you prepare foods that are freezable. It may save more time (and in the end money) if you cook the full 2-4 servings that most recipes call for and freeze the leftovers in single serving portions for a later point in time. This leaves you with a freezer full of foods for those nights when the thought of cooking just seems beyond your capabilities. This also leaves you with doing the work once and enjoying the fruits of your efforts many times over. This is a great position to be in if you ask me.


We are finding more and more recipes and cookbooks that are designed around the concept of cooking for one. No matter what situation placed you in the position of cooking for one, there is no reason that you shouldn't enjoy great food that is exciting and pleasant simply because you are dining alone. There is no harm in enjoying a fabulous meal with a glass of wine and great music whether you are cooking for one or one hundred.

Remember you are what you eat and if you relegate yourself to boring meals that lack excitement and spice that is what you will become. However if you decide to reach out and try new and exciting dishes with every meal you prepare when cooking for one, it will show in the way you embrace life in other areas as well. While we should not live to eat, we should also not limit ourselves to eating to live. Enjoy the foods you prepare whether the portions are large or small in size.

If you do not want to invest heavily in cookbooks that relate to cooking for one, it is quite possible that your local public library will have a few from which you can find some excellent recipes tips and resources. While you are there be sure to check out their selection of exotic food cookbooks in order to spice things up a bit. You never know what treasures you may discover on the shelves or your local library. You may even find local resources on classes that center on the idea of cooking for one. If the library proves to be a bust as far as resources go, the Internet is full of recipes, tips, and hints for those who are cooking for one.

Cooking Cajun Food

Cooking Cajun Food Cooking in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated.
One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all authentic Cajun cooking is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made. The major reason for this is that in addition to being an art form in and of itself, Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking.
I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients. Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited. Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come.

Beat the Summer Heat with Crock Pot Cooking recipes

Beat the Summer Heat with Crock Pot Cooking When the weather outside warms up, the kitchen can be a terrible place to be. There are many things you can do however, when it comes to cooking a nice home made meal that doesn't require traditional stove top or oven cooking. Learn to utilize some of the lesser heat producing equipment in your kitchen, such as the crock pot, in order to truly beat the summer heat and keep your cool while preparing a nice hot meal for friends and family. So, how does crock pot cooking really help beat the heat? Simply put, the crock pot in and of itself puts off far less heat when cooking than an oven or stove top. This is the first and possibly the best reason to utilize the crock pot in your summer meal planning. You should also consider the fact that by not heating the house by using your stove top or oven you are also preventing your air conditioning (or other cooling methods) from working overtime in order to compensate for the additional heat that other cooking methods introduce. This makes crock pot cooking a win-win situation as the costs involved in operating a crock pot are far less than the costs involved in operating a stove or oven in general. Whether electric or gas, your stove and oven are often serious energy hogs. Add to that the fact that you are not raising the temperature in your home by traditional means of cooking and you are using even less electricity. Unfortunately for most, the general consensus has been that crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot should be one of your best loved and most often utilized cooking methods if you can manage it. When it comes to cooking with a crock pot, the options are almost limitless. Almost anything that can be baked can be made in the crock pot and many, many more wonderful and enticing meals and treats as well. Benefits of Crock Pot Cooking In addition to the cost benefits mentioned above when it comes to crock pot cooking there are many other benefits that are well worth mentioning. First of all, the bulk of the work involved in crock pot cooking takes place early in the day when you are refreshed rather than at the end of a hectic work or play day. This means that you are less likely to forget an ingredient or make other mistakes that often occur as we hurriedly prepare a dinner when we are exhausted from the activities of our day. Second, many great crock pot recipes include the vegetables that insure we are getting the nutrients we need. So often, when preparing a meal at the last minute, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many instances is a meal in one dish. Another great reason to use a crock pot for your summertime cooking is the ease of clean up. Unlike pots and pans, most crock pot meals are made in one dish. This means that there will not be mountains of dishes to be either hand washed or loaded into the dishwasher (or if you are like me-both) afterwards. You can spend less time cleaning just as you spent less time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once clean up is complete you can get back to enjoying the sun set, chasing the lightening bugs with your little ones, or waiting for the first star. While there will never be a one size fits all best cooking method, crock pot cooking comes very close. If you have a crock pot collecting dust somewhere in the back of your pantry it is time to get it out, dust if off, and dig up some great summertime crock pot cooking recipes.