Vendor category
Korean Cuisine
Introduction/Description
In recent years, the number of people traveling to Korea has been increasing, and the understanding of Korean cuisine is no longer the same old way. In the early days, most Korean restaurant owners thought that Korean cuisine was all about kimchi, sour and spicy flavors, and seasoned almost every cuisine with vinegar and chili peppers. The authentic Korean kimchi is fermented with all-natural ingredients without adding a drop of vinegar, and the flavor of kimchi fermented at different times, climates and temperatures is suitable for different cooking methods. For example, freshly marinated kimchi is suitable for direct eating, while older kimchi, which is more than one year old, is suitable for stewing. Moreover, Korean cuisine is more than just spicy cuisine, the chili pepper or chili powder used is extremely different from that of Taiwan, it looks very red but is not too spicy for the mouth or the stomach. The level of spiciness is reduced and many healthy elements are retained. Therefore, to change the stereotypical image of Korean food, the Korean boss came to Taiwan and decided to introduce a variety of non-spicy best-selling dishes in Korea, such as Kimbap (rice rolls), Japchae (mixed vegetable noodles), pork ribs soup, snow soup, ginseng chicken, Korean black bean sauce fried noodles, etc. Of course, Korean food can only be called real “Korean” food if it is cooked by authentic Korean chefs, and it demonstrates the deep cultural significance behind each Korean dish. In addition, the general impression of Korean restaurants in Taiwan is that the prices are high with little or no food, and people need to come in groups to share a wide variety of dishes; instead, we make all Korean dishes personalized, with prices between 100–200 yuan, perfect for individuals, and large portions, which is great value for customers with large appetites. This is exactly how we attract people to our Korean street stalls.