Korean Food – On Trend at Food Sorcery
From Hawaiian sweets to floral flavours, 2018 is all about getting adventurous with food. We asked Asda Development Chef Mark Richmond for his top predictions for the coming year.
“As exotic cuisines from around the globe become more accessible in the UK, there’s an amazing variety of food to experiment with at home,” he says. Read on for his round-up of the best new tastes around…
all things korean
Korean food has been on the rise for the past few years and, in 2018, it’s almost certain to take the spotlight. “Dishes like kimchi and galbi are now universally popular and chefs are using Korean flavours in classic dishes like fried chicken and barbecue burritos,” says Mark.
For a Korean-inspired lunch, why not try a bibimbap bowl? Pronounced ‘bee-beem-bahp’, this vibrant dish is a colourful combo of steamed rice, shredded sautéed vegetables, marinated beef, gochujang (a spicy red chilli paste) and soy sauce, often crowned with a golden fried egg. Don’t fancy beef? Simply swap this out for a salmon fillet or some Korean spiced tofu.
Homemade dried fruit
Forget smoothies and juices. There’s a new way to make sure you reach your 5 a day and it’s by eating your own, homemade, dried fruit. Thought apricots where the only fruit you could dry? Think again. From grapes to kiwis and apples to pineapples, there’s a whole host of fruits that taste even better when they’re dried.
To do so, slice your chosen fruit really thinly and then soak it in lemon juice and water to minimise discolouration. This part is mainly for fruits like apples that are prone to going brown. Soak fruit for 10 minutes, drain and then blot dry and bake them on the lowest heat possible in an oven until they have shrivelled and dried up.
Add it to muesli, stir it into your granola or eat it on the go as delicious snacks.
In 2017, Hawaiian poke took the food world by storm, but America’s 50th state isn’t just about raw fish and surfing.
Traditional dishes like Kalua pork ramen and tropical fruit desserts are now popping up on menus worldwide.
This Hawaiian pineapple pudding cake is full of sweet, ripe flavours – serve with coconut or mango ice cream for a truly exotic touch.
Supposedly beneficial for your gut, fermented foods like sauerkraut are made by steeping vegetables in salt water or preferably their own juice, which allows for the growth of bacteria. The result is that famous sour, pickled taste that goes so well with meats and rich flavours.
And now there’s a new bunch of fresh ferments ready to take over, including vegetables, pulses and fruits.
One of the most versatile ingredients to ferment is the soy bean, which can be turned into everything from soy sauce, fermented bean paste and tempeh. And if you haven’t heard of tempeh before, you’re about to see much more of it. The fermented soy bean product is a brilliant meat replacement and can be used in everything from stir-fries to chillies.
Thanks to all those creative chefs on top cookery shows and Instagram, floral cuisine is blooming.
Edible petals are adding cute colour and a subtly sweet taste to everything from cakes to salads – and the trend is set to flourish. Planning a party?
Asda Rose Petals, give a beautiful Middle Eastern finish to naked birthday cakes, pavlova and cheesecakes. Or why not serve some trendy botanical drinks with lavender lattes, hibiscus teas and sparkling elderflower beverages.
The last couple of years have been all about gin, as stats show we consumed the equivalent of 1.12 billion G&Ts between 2016-17. But 2018 is going to see the revival of a few more of our old favourites tipples. From martinis to Campari – retro cocktails are back with a bang and we’re not complaining!
2018 will also see the rise in the number of people drinking one of the oldest, and finest drinks – vermouth. Just like gin, the fortified wine is flavoured with various botanicals like roots, barks, flowers, seeds, and although it’s most commonly known as a mixer ingredient in a Manhattan, it’s a delicious drink in its own right.
“Classic potato crisps are being ousted by tasty puffed-up nibbles made from other vegetables, grains and pulses,” explains Mark. “Many are lower in sugar and fat, a source of protein and fibre, and air-popped or baked, so they’re often healthier than traditional fried snacks.” We love Hippeas Sweet & Smokin’ Organic Chickpeas Puffs, and Kettle Bites Sweet Chilli Lentil Curls. Got a sweet tooth? Try Coconut & Vanilla Flavour Popcorn.
From veggie samosas to Keralan spiced chicken lollipops, Indian street food is all about light, fresh food rather than heavier curries. “Food carts and tiffin lunchboxes in India are bursting with flavour and full of spicy surprises,” says Mark. “Popular delicacies boast hot, zingy veg, mouth-watering chutneys and punchy pickles, and we’re starting to see more and more of these at music festivals and food fairs in the UK.”
Try the trend yourself with our Spicy Paneer Wrap with Mint Chutney and Pickled Red Onion, perfect for an easy midweek meal.
Book Online for our Korean BBQ Class – Friday 26th Jan 7.30pm £55