What is seon?

seon is a type of Korean kitchen that includes steaming of stuffed vegetables. Instead of referring to one recipe, it is actually the name of the whole class of steamed kitchen. jijim is a similar seon, but instead suggests stewed meat or seafood foods. Both are traditional Korean cuisine and come in many varieties.

The difference between the seon and the JEJNEM is not always clearly defined. While it is almost always made of meat, seon-bite based on vegetables-sometimes stuffed with meat, and therefore does not refer to vegetable meals strictly. The steaming process can sometimes be replaced by cooking after marinating food. The remaining boiling liquid in the pan is reduced and converted into the sauce when the bowl is finished.

There are many seon varieties. Some of the most traditional are winter squash, cucumber and white radish called daikon . The preparation may vary, but most of the vegetables are cut into pieces that are 1.5 to 2 inches long (4 to 5 centimeters), expelled, cut in the center or flatteningled and then stuffed. Fill vegetables are either marinated and cooked or steamed. The SEON is often served as an attachment, but it can also be a main course.

vegetable filling can be eggs or other vegetables. Depending on the bowl created, the stuffing may also be a mixture of chicken or pork, onion and spices. Completed food can be decorated with chili peppers or layers of eggs.

The exact meaning of "seon" in history has changed or has been recorded differently. Originally referred to steamed vegetables in the type of broth. Later, it is used to refer to a zucchini bowl made of acetic broth. In Chinese cookbooks at the beginning of the 20th century, descriptions that describe them as food stuffed fish.

SEON AND JIJE are simply two terms that refer to whole food classes in Korea. Meals that are fried to heat in the sauce until they are dry again are known as Bokkeum . Are rohIt has two styles, dry and wet. The wet version of the kitchen does not fry the ingredients until dry, but rather reduces the sauce for a thick syrup.

There is also Manda that concerns the type of filled dumplings. Mandu cooking can change the name of the bowl. Unlike those who serve in other Asian countries. They are even served with a similar submerged liquid that contains vinegar and soy sauce.