More and more Finns are expanding their home cooking to Asian flavors. Korean cuisine in particular is rising, says a survey commissioned by Paulig.
Bulgogue is one of the favorites of Korean cuisine. Adobe Stock / AOP
Asian flavors taste like Finns, and they also want to try them in the home kitchen. 88 % of Finns are interested in Asian cuisine, reveals a survey commissioned by Paulig Inqvita.
In particular, Korean, Japanese and Vietnamese cuisine are rising. The Asian fusion kitchen is also growing. The fusion kitchen is represented, for example, by Korean tacos and burgers and Asian wraps.
One of the big factors behind the rise of Korean cuisine is Tiktok. The most popular of Korean foods are the Korean BBQ, Bulgogue, Bibimbap, Tteokbo and side dishes such as kimchi and pastes such as Gochujang. Today, Korean barbecue culture in Finland can also be experienced in many restaurants where the customer can grill their food at the table.
Korean kitchen is particularly attracted to strong, fiery Umam’s flavors, as well as the visuality and sharing of the kitchen.
Asian cuisine also attracts health. A survey reveals that Finns see Asian cuisine as a healthier alternative compared to many other kitchens.
Asian cuisine is rich in vegetables, tofu, seaweed and mushrooms.
Finns have not only dreamed of Asian food, but have boldly grabbed the bucket. Half of those interested in Asian food cook every week as Asian food.
Of Asian foods, most often noodles, rice, various Asian sauces, spices and herbs, and pastes, and paste. The most inspiration for home cooking is from social media.
Korean favorites
Bulgog There is marinated and grilled beef.
Bibimbap There is a Korean bowl with rice, beef and vegetables.
Tteokbo There is a Korean street food where rice cakes are served in hot sauce.
Kimchi There is acidified and hot Chinese cabbage.
Gochujang There is a hot spice paste.
A delicious bibimbap is born in the home kitchen:
Bibimbap
Overripe asian pork neck
1 kg of pork neck
0.5 dl of hoist sauce
0.5 dl of blade sauce
1 tbsp coriander seeds
1 lime juice
1 tbsp of salt
crushed black pepper
1. Cut the pork neck into two pieces and rub the spices on the surface.
2. Cook in the oven at 80 degrees overnight. Take the meat out of the oven and cut them into slices or tear into pieces. Serve with bibimbap.
Rice
4 dl jasmine rice
5 dl of water
1. Wash the rice twice. Measure the water in a saucepan. When the water boils, add the rice and stir to the bottom until the boiling continues.
2. Put the boiler cover on, drop to number one and let it simmer for about 25 minutes.
3. Do not mix between or open the lid.
Sesame-chili sauce
1 dl sriracha-chili sauce
2 tbsp vinegar
2 tablespoons of cane sugar
0.5 dl sesame oil
1. Mix all ingredients.
Pickled cucumber and shit mushrooms
1 dl of a vinegar
2 dl of sugar
2 dl of water
1 tbsp of salt
1 cucumber peeled and seeds removed, 2 cm wide 5 cm long rods
4 dl of spit mushrooms longitudinally split
1 carrot in thin strips
3 dl sprouts
100 g of sugar peas, heat in boiling water
4 fried eggs
2 tbsp roasted sesame seeds
1. Put the pickle broth in a saucepan and bring to a boil. Cool the pickle broth.
2. Add the vegetables to the pickle broth and allow to marinate overnight.
Assembly:
1. Put hot rice on the bottom of the dish. Add the vegetables and meat by sector over the rice.
2. Spoon chili sauce over the sectors. Add the fried egg to the top.
Recipe: Risto Mikkola