From kimchi to rice cakes: Korean cuisine has something for every foodie

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Bibimbap
Updated 27 April 2017
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From kimchi to rice cakes: Korean cuisine has something for every foodie

If you visit South Korea, there are two things you have to keep in mind. Kimchi is a staple in Korean cuisine and is also a word you say when posing for a picture. In Korea, it is, “Say kimchi!” instead of “Say cheese!”
Kimchi is a banchan (Korean for “side dish”) that you will find on any Korean dining table. There are over 200 varieties of kimchi, which is part of the Korean history that goes thousands of years back. It is made from spicy, salty fermented vegetables, mainly cabbage. The fermentation process can take from two days to two weeks, depending on the method. The taste may be strong and spicy, but Korean cuisine has a variety of other healthy mild dishes that could actually be bland for some.
If you want to immerse yourself in the Korean food culture, you have to adapt yourself to manage with a pair of chopsticks and a spoon next to your plate. This set of utensils is called sujeo.
On a recent visit to South Korea, a local told me that it is believed that teaching children chopstick skills at a very young age makes them smarter. She said there is a correlation between chopsticks and brain development as using them is complex and moves more muscles than using a fork and knife. The common belief is that the activity stimulates the brain and helps children concentrate.
Eating with chopsticks can be difficult, especially with rice, but sticky rice might make it easier. Plain steamed rice is an essential ingredient in Korean food, from main dishes and soups, to dessert. In Korean culture, bap or rice is considered the best medicine and the main source of energy.
Interestingly enough, it is now understandable why one of the most popular Korean greeting phrases, especially in the countryside, translates into “have you had rice today?” If you answer by saying that you did, that means you are doing well.
Apart from the white rice, multi-grain rice is also common. It combines barley, sticky rice, brown rice and millet.
One of the most popular rice dishes in Korea is bibimbap. This colorful dish consists of rice topped with minced meat and assorted vegetables. It can be cooked differently depending on the region. A more theatrical presentation is to bring it to the table in a sizzling hot stone pot before you mix the ingredients together, adding the Korean chili paste gochujang.
Second to rice comes guksu or noodles as a main traditional ingredient in Korean cuisine. Noodles are considered traditional treats on special occasions such as weddings, birthdays and especially the 60th birthday, which is a major celebration in the lives of Koreans. Long noodles symbolize long and healthy life and marriage.
Some noodles are served hot, like janchi guksu (banquet noodles), in a broth made from anchovy or dried kelp (large seaweed), while others like naengmyeon (cold buckwheat noodles) are served cold. According to locals, this dish was introduced to South Korea by North Koreans who settled in the country after the Korean War. Noodles are added to beef broth and watery radish kimchi. Another variation is to add raw fish.
If you are into soups, you have to try pumpkin and mushroom soups with a Korean twist. The texture is somewhere between that of a soup and porridge, as rice or oats are the main component. The pumpkin soup leaves a sweet taste on your palate, while the mushroom soup is slightly spicy yet delicious and filling.
As rice is a main ingredient in the Korean kitchen, dessert is not excluded. Tteok or rice cakes are not only delicious, but they are also beautiful to the eye with their vibrant colors and floral shapes.
There is the pan-fried flower rice cake hwajeon; the steamed rice cake rolled in bean powder injeolmi; the festive rice cake balls gyeongdan and jeungpyeon the white fluffy yeast rice cakes.
After you finish eating, impress your Korean hosts by saying “jal meogeosseumnida!” and they will understand that you have “enjoyed your meal.”

  • Useful expressions:
  • Banchan: side dish
  • Ganjang: soy sauce
  • Deonjang: soybeans paste
  • Gochujang: Korean chili paste
  • Jeotgal: salted seafood
  • Jangajji: pickled vegetables
  • Bap: rice
  • Jeotgarak: chopsticks
  • Sutgarak: spoon
  • Chaesik ju-uija imnida: I’m vegetarian
  • Maewoyo: spicy
  • Gyesanseo juseyo: May I have the check, please?


*****************
Kimchi recipe

1. 1 large napa cabbage (about 5 to 6 lbs), or 2 small (about 3 lbs each)
2. 1 cup Korean coarse sea salt for making kimchi
3. 5 cups of water
4. 1 pound Korean radish
5. 1/4 Asian pear (optional)
6. 3 - 4 scallions
Seasonings
1. 1 tbl glutinous rice powder*, (*Mix it with 1/2 cup water, simmer over low heat until it thickens to a thin paste and cool.
2. 1/2 cup Korean red chili pepper flakes, gochugaru, (adjust to your taste)
3. 1/4 cup saeujeot (salted shrimp), finely minced
4. Raw shrimp (about 2 ounces), finely minced or ground
5. 3 tablespoons myulchiaekjeot (fish sauce),
6. 3 tbls minced garlic
7. 1 tsp grated ginger
8. 1 tsp sesame seeds (optional)
9. 1/2 cup water
10. 2 large bowls or pots (7 - 8 quarts)
11. a large colander
12. kitchen gloves
13. 3/4 - 1 gallon airtight container or jar
Instructions
1. Cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3-4 inches in and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. (Running the knife through all the way would unnecessarily cut off the cabbage leaves.)
2. In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
3. Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with half cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6-8 hours, rotating the bottom ones to the top every 2-3 hours.
4. The cabbage should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down.
5. Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water, well. Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty.
6. Cut the radish and optional pear into match sticks (use a mandoline if available). Cut scallions into 1-inch long pieces. Transfer to a large bowl and combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary. If possible, let it sit for 30 minutes to an hour to allow the flavors to meld nicely.
7. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Divide the stuffing into 4 parts and use one part for each cabbage quarter.)
8. Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbage. Once all the cabbage is in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi.
9. Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripen. Then, store in the fridge. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

SOURCE: koreanbapsang.com

life.style@arabnews.com


Where We Are Going Today: ‘Kimono’ – Japanese cuisine in Riyadh

Updated 21 June 2025
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Where We Are Going Today: ‘Kimono’ – Japanese cuisine in Riyadh

  • The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips

Kimono is not just another Japanese restaurant in the Kingdom’s capital but a bold reinterpretation of the cuisine through a Saudi lens.

Since its launch in 2018, Kimono has blended culinary precision with casual, modern street-style vibes, offering dishes that are as creative as they are comforting.

Beef tacos were a standout: tenderloin wrapped in crunchy shells, coated with a gochujang glaze and topped with a tropical mango-pineapple salsa. The result is a culinary fusion that surprises and works.

The kimono crab salad was equally refreshing, full of texture from the tempura flakes and tobiko, with a touch of indulgence from the creamy house sauce and crispy potato chips.

Shrimp tempura was served golden and light, with a sweet-spicy ginger dip that added balance. The gyoza shrimp dumplings were delicate, juicy, and paired perfectly with a signature soy-based sauce.

Maki rolls and double crab were both flavorful standouts, rich in texture and layered taste. The avocado craze roll brought together creaminess and spice with precision, while the salmon sashimi offered a clean, fresh bite for those who prefer simplicity.

For a warm, hearty option, try the the beef ramen, which is beautifully assembled with slices of grilled meat, vegetables, and a perfectly cooked soft-boiled egg -- a dish that warms you from the inside out.

Kimono has mastered the art of reinventing Japanese cuisine, while staying approachable and trend-forward. There are four branches in the Kingdom, and the concept deserves to expand further.

For more information, check their Instagram @kimono.sa.

 


Two Dubai restaurants make World’s 50 Best Restaurants 2025 list

Updated 21 June 2025
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Two Dubai restaurants make World’s 50 Best Restaurants 2025 list

DUBAI: Two restaurants in Dubai made the World’s 50 Best Restaurants 2025 list, which was unveiled on Thursday.

Orfali Bros placed 37th, while Trèsind Studio came in at 27.

“The Orfali brothers from Aleppo, Syria, have created a genuinely unique dining experience in multi-cultural Dubai,” the guide read.

“There are three brothers: Mohamad (head chef), Wassim and Omar, pastry chefs. They mix traditional Syrian staples with pan-regional favorites, and European culinary tropes with Asian ingredients to create a menu that defies categorization.”

The restaurant also has one Michelin star.

Meanwhile, Indian eatery Trèsind Studio, which has three Michelin stars, was awarded No. 27 on The World’s 50 Best Restaurants 2025 list.

In a released statement, head chef Himanshu Saini said: “Being named #27 in The World’s 50 Best Restaurants is a celebration of the team, our culture, and the flavors that inspire everything we do. This honor reinforces our belief that modern Indian cuisine belongs on the world stage while staying true to our heritage.”

The restaurant was also awarded The Best Restaurant in the Middle East 2025 top spot.

“Dining at Trèsind Studio, now located on The Palm Jumeirah, can be a dramatic experience, with just 20 seats available. As you progress through the tasting menu, expect to be relocated to different areas of the restaurant, each carefully curated to match the plates in front of you, cooked by chef Himanshu Saini,” the Best Restaurant guide read.

The World's 50 Best Restaurants list is annually created by William Reed Business Media. It collates the opinion of more than 1,000 international restaurant industry experts, including chefs and food writers who vote for their favorite dining experiences.


Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe 

Updated 20 June 2025
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Recipes for success: Chef Ritu Dalmia offers advice and a tasty dal recipe 

DUBAI: Few chefs have had a journey as dynamic and influential as Ritu Dalmia. From her early days in the family stone business, she has become one of India’s most celebrated chefs and restaurateurs.  

Frequent work trips to Italy sparked her love for Italian cuisine, eventually leading her to open Mezza Luna in Delhi and Vama in London. Today, she is the force behind several acclaimed restaurants in India, Italy and the UAE, including her latest venture, Atrangi, in Dubai. 

Beyond her achievements in the kitchen, Dalmia is widely recognized as a leading entrepreneur and social activist. She has authored three cookbooks, hosted TV shows and continues to mentor aspiring chefs.  

Here, Dalmia discusses common kitchen errors, her favorite comfort food, and the small but meaningful rituals that elevate everyday cooking. 

When you started out, what was the most common mistake you made?  

Adding too many elements into a dish. It’s imperative not to stray from the main flavor, or the hero, of the dish by adding too many unnecessary elements. I still make mistakes, but that’s the thrill of being a chef. You are not a robot programmed to churn out a fixed model. 

What’s your top tip for amateur chefs?  

Play amazing music when you cook. A cook in a good mood always cooks a good dish. I would also say that whenever a dish calls for garlic, roast the garlic first.  

What one ingredient can instantly improve any dish?  

Hing, which is also known as asafoetida. Use it in tiny quantities to add depth, fragrance, and a subtle umami richness to dishes. 

When you go out to eat, do you find yourself critiquing the food?  

It’s shameful, but yes. I really don’t know how to let go and enjoy a meal. In fact, most of my friends refuse to eat out with me.  

What’s the most common issue that you find in other restaurants?  

That they spend a lot of money on décor and hardware, but not much on talent, both in the kitchen and service.  

What’s your favorite cuisine to order? 

I love Asian food and junk food when I eat out. Dim sum bars are a favorite. 

What’s your go-to dish if you have to cook something quickly at home? 

A khichdi  — a one-pot meal with rice, lentils and vegetables; easy ingredients packed with flavor. This humble dish can be elevated to another level with toppings and garnishes.  

What customer behavior most annoys you? 

When they click their fingers to call the server to their table. Or when they ask for one dish to be divided in three or four portions. We even had one guest who requested that their soft drink be divided in three! 

What’s your favorite dish to cook ?  

My aunt Chanda was an amazing cook — a trait which, unfortunately, my mother didn’t share. Every time we visited Chanda in Calcutta, she would make a yoghurt khadi which was so fragrant and packed with herbs. Years later, when I was writing a cookbook, I begged her to tell me why her khadi was so different. She told me her secret was to add roasted crushed fennel and fresh coriander after the kadi was made and cover it for five-to-seven minutes. It’s a dish I make at least two or three times a week. I do it with a bowl of rice and some potatoes with cumin and the world suddenly seems to be a better place.  

What’s the most difficult dish for you to get right?  

Way too many to recount.  

As a boss, what are you like? Are you a disciplinarian? Or are you more laidback. 

You want my dirty secrets out? (Laughs.) I’m very disciplined and hardworking, and yes, I do lose my temper, and my vocal cords would make any speaker company proud. I’ve mellowed out a lot with age, but there is still scope for a lot of improvement. I’m learning that it’s unfair to have unrealistic expectations, and that that harms both my team and me.  

Chef Ritu’s moong dal khichadi with vegetables 

Ingredients:  

2 tbsp ghee 

½ cup moong dal 

½ cup Gobindobhog rice (or basmati rice) 

½ tsp cumin seeds 

1 bay leaf 

1 pinch hing (asafoetida) 

2-inch piece ginger, grated (~1 tbsp) 

1 green chili, chopped (optional) 

½ red onion, finely chopped 

1 tomato, chopped 

Salt, to taste 

½ tsp turmeric powder 

½ tsp red chili powder 

½–1 tsp garam masala 

1 cup mixed vegetables (carrot, peas, cauliflower) 

3–3½ cups water (adjust based on desired consistency) 

Instructions: 

1. Prep the dal and rice 

Rinse moong dal and rice together in water 2–3 times until the water runs mostly clear. 

Soak for 10–15 minutes while you prep the other ingredients. Drain before cooking. 

2. Cook the tempering 

Heat ghee in a pressure cooker or deep pot over medium heat. 

Add cumin seeds, let them sizzle for a few seconds. 

Add bay leaf and a pinch of hing. 

Stir in grated ginger and green chili (if using), sauté for 30 seconds. 

Add onion and cook until translucent (2–3 minutes). 

3. Add tomato and spices 

Add chopped tomato, cook until soft (3–4 minutes). 

Mix in turmeric, red chili powder, and salt. Stir well. 

4. Add vegetables, dal and rice 

Add chopped vegetables, soaked dal and rice. 

Stir everything together to coat well in the spices. 

5. Cook 

Add 3–3½ cups of water depending on how soft or porridge-like you want your khichadi. 

For pressure cooker: Cook on medium heat for 2 whistles. Let pressure release naturally. 

For pot: Cover and cook on low, stirring occasionally, for 25–30 minutes until soft and creamy. Add more water if needed. 

6. Finish 

Once cooked, stir in garam masala and let it rest for 5 minutes. 

Adjust salt or spices to taste. Add a dollop of ghee on top if desired. 

Serve hot with: 

A side of yogurt or pickle 

A drizzle of ghee 

Papad or a simple salad for crunch 

 


Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah

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Updated 15 June 2025
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Where We Are Going Today: ‘UPPER’ – burger spot in Jeddah

  • The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce

Located in the Al-Zahra District of Jeddah, UPPER is a burger spot that focuses on a small menu built around quality ingredients and generous portions.

While the menu is limited, the flavors are solid, and the casual setting makes it a decent option for those who enjoy burgers.

The wagyu beef burgers are the main draw. Served on a pretzel bun with either white or yellow cheese, the patties are juicy and well-prepared.

The yellow cheese burger sticks to familiar toppings like iceberg lettuce, grilled onions, and a standard sauce. The white cheese version offers a slightly different mix with baby rocca, onion jam, Dijon pepper sauce, and goat’s cheese.

Chicken options include both crispy and grilled versions. The crispy ones — including zesty and chipotle — come with American cheese and a mildly spicy sauce. The grilled chicken burger is lighter, with Emmental cheese and ranch dressing.

Among the sides, the grilled corn with spiced sour cream sauce stands out, and the fries are crisp and satisfying. Lamb chops are also on the menu, but they feel more like an add-on than a core item.

Desserts like tiramisu and molten chocolate cake are straightforward and familiar.

House-made sauces like the smoky chipotle mayo and zesty lemon sauce add a nice touch. For more, check the location’s Instagram @upper.sa.

 


Where We Are Going Today: ‘Layali Al Iraq’ in Jeddah

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Updated 14 June 2025
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Where We Are Going Today: ‘Layali Al Iraq’ in Jeddah

  • Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire

Layali Al Iraq restaurant in Jeddah offers authentic Iraqi cuisine in a traditional setting.

The restaurant’s spacious interiors feature classic Iraqi elements including mashrabiya woodwork, stone walls, murals, and a central fountain. Soft Iraqi music adds to the calm atmosphere.

While browsing the menu, guests are offered complimentary lentil soup, lemon slices, and saj bread — a nice touch.

I tried the tabbouleh, Mosuli-style kibbeh, and a cold mezze platter. The tabbouleh was large — enough for several people — and all the ingredients were fresh and flavorsome.

Layali Al Iraq has an enclosed grilling room where the signature grilled carp (shabout) is cooked upright over a fire. I ordered a 1 kg carp, which arrived nicely crisped and served with fresh vegetables.

The lamb shoulder came with both plain and tomato-based rice, plus pistachio-stuffed kebabs — hearty and well-seasoned.

To finish, traditional Iraqi tea istikanah is served in authentic cups by staff in traditional dress.

Service was quick, and prices are reasonable given the portion sizes. Visit @layali_al.iraq_restaurant on Instagram for more information.