(KPL) Mrs Jin Hyo-Sun, spouse of the Republic of Korea Ambassador to Laos has introduced Kimchi and Bibimbap two signature dishes of the Republic of Korea to spouse’s leaders and ambassadors in Vientiane Capital.
This activity has been initiated by the Republic of Korea Embassy in Laos and designed as part of the Korea Week Festival 2018 in Vientiane.
sNow beginning to gain a worldwide reputation as a representative food of Korea, Kimchi has been praised for its effectiveness in cancer prevention and nutrition value, as well as numerous variations with flavours and tastes, said Mrs Jin Hyo-Sun.
The most common type of Kimchi is made by mixing the salted cabbage with kimchi sauce paste made of red pepper powder, garlic, spring onion, radish, ginger, fish sauce and other ingredients. Kimchi can be eaten fresh but is normally consumed after fermenting for several days, according to Mrs Jin Hyo-Sun.
Bibimbap simply translates to mixed rice with meat and assorted vegetables. Eaters can make endless variations to this dish depending on their preference and dietary requirements.
The ingredients of Kimchi vary according to each region and its special local produce, and traditional Seoul, for instance is famous for gungjung Kimchi (Royal kimchi), bossam Kimchi (wrapped kimchi), chnggak kimchi (whole radish kimchi) and kkakdugi (cubed radish kimchi). It is generally known that there are over 200 kinds of kimchi in the Republic of Korea.
More traditional and authentic versions of Bibimbap are made with raw beef and raw egg yolk along with other vegetables, but I prefer making mine with cooked ingredients, said Vice Minister of Foreign Affairs Khamphao Eunthavanh.
I like it very much. The food is delicious. I will cook in my house, but I believe it is very difficult to slice ingredients into such small pieces, said Mrs Khamphao.
Source: Lao News Agency