Hawaiian recipes symbolize cultural dexterity and synchronization of love for eloquent flavours and aroma. Be it the sushi styled appetisers or caramelised desserts, Hawaiian recipes that are making waves in the new age kitchen come invariably with an Oriental touch. Most iconic evolution in its own culinary sense, the recipes preferred by both locals and tourists are mostly Korean in origin.
So, we bring you 6 Hawaiian recipes with typical Korean character.
1. Bulgogi Onigirazu:
Marinated beef cooked in colourful vegetables- carrot, spinach, Brussel sprouts, peas, cucumber and mushroom, Bulgogi Onigirazu is a culinary overload. Hawaiian chefs usually give it a local flavour by adding dollops of home-made cheese, coconut cream and a splash of cranberry juice. Served with rice, it is the perfect party recipe served hot on earthen plates.
So, we bring you 6 Hawaiian recipes with typical Korean character.
1. Bulgogi Onigirazu:
Marinated beef cooked in colourful vegetables- carrot, spinach, Brussel sprouts, peas, cucumber and mushroom, Bulgogi Onigirazu is a culinary overload. Hawaiian chefs usually give it a local flavour by adding dollops of home-made cheese, coconut cream and a splash of cranberry juice. Served with rice, it is the perfect party recipe served hot on earthen plates.
2. Squid salad chomuchim:
Hawaiians love their sea food, and squid salad cooked in Korean style is something that instantly rocks the idea of having something sweet and savoury in a beach shack. Blanched squid is marinated in sea weed sauce and seasoned with vinegar, white wine and Minari herb. For that Korean flavour, add maple syrup, hot pepper flakes and sesame seeds for a crunchy bite.
Hawaiians love their sea food, and squid salad cooked in Korean style is something that instantly rocks the idea of having something sweet and savoury in a beach shack. Blanched squid is marinated in sea weed sauce and seasoned with vinegar, white wine and Minari herb. For that Korean flavour, add maple syrup, hot pepper flakes and sesame seeds for a crunchy bite.
3. Spicy Raw crab:
Originally called “Gejang” in Korea, this is another seafood recipe that hits the taste buds instantly. A treat for the eyes too, this recipe has a preparation time of 4 days! Clean crabs are soaked in soy sauce and then poured into a seasoning of yangnyeom, the slightly sweet and spicy marinated crab dish is served with hot rice. The true character of this Korean recipe is the way tomalley (crab fat) and the roe blend together, giving it an amusing colour.
Originally called “Gejang” in Korea, this is another seafood recipe that hits the taste buds instantly. A treat for the eyes too, this recipe has a preparation time of 4 days! Clean crabs are soaked in soy sauce and then poured into a seasoning of yangnyeom, the slightly sweet and spicy marinated crab dish is served with hot rice. The true character of this Korean recipe is the way tomalley (crab fat) and the roe blend together, giving it an amusing colour.
4. Chop Chae:
Love for beef and pork translates into a Hawaiian extravaganza when this Korean recipe is cooked in Canola oil and cream of fresh coconut. Essentially a recipe with lot of mixed vegetables, herbs and home-made sauces, ChopChae is garnished with half-fried eggs and sesame seeds for a crunchier bite. Another popular Hawaiian version of Chop Chae is the Korean beef and Chopped Chicken noodle bowls, stirred in rice water and seasoned with black pepper and Korean-style chillies dressing.
Love for beef and pork translates into a Hawaiian extravaganza when this Korean recipe is cooked in Canola oil and cream of fresh coconut. Essentially a recipe with lot of mixed vegetables, herbs and home-made sauces, ChopChae is garnished with half-fried eggs and sesame seeds for a crunchier bite. Another popular Hawaiian version of Chop Chae is the Korean beef and Chopped Chicken noodle bowls, stirred in rice water and seasoned with black pepper and Korean-style chillies dressing.
5. Loco Moco:
A popular contemporary Hawaiian recipe with Korean origin, Loco Moco is a patties dish made using kalua pork, spam, ham, mahi mahi, shrimp and teriyaki beefs. The characteristic feature of this recipe is its brown gravy made of mushroom and topped by freshly fried eggs. Keeping the Korean culture alive, loco moco is served with rice and other meat dishes as a side serving.
A popular contemporary Hawaiian recipe with Korean origin, Loco Moco is a patties dish made using kalua pork, spam, ham, mahi mahi, shrimp and teriyaki beefs. The characteristic feature of this recipe is its brown gravy made of mushroom and topped by freshly fried eggs. Keeping the Korean culture alive, loco moco is served with rice and other meat dishes as a side serving.
6. Kalbi recipes in Hawaiian style:
The perfect grill recipe for a BBQ party, Korean Kalbi comes with the short ribs version. Ribs are soaked in soy sauce, sugar water, sesame oil and ginger garlic paste for 6 hours! What gives it the Hawaiian touch is the use of chilli powders and starfruit slices.
The perfect grill recipe for a BBQ party, Korean Kalbi comes with the short ribs version. Ribs are soaked in soy sauce, sugar water, sesame oil and ginger garlic paste for 6 hours! What gives it the Hawaiian touch is the use of chilli powders and starfruit slices.
Almost every Korean hawaiian recipe known in this part of the world have been given a Hawaiian flavour using the authenticate spices and shrimp sauce toppings for a relishing platter.