지난 4일 뉴욕타임즈, 특히 가장 많은 독자가 보는 섹션인 'Food' 섹션에서 한국 비빔밥 레시피를 소개했다.

 

(뉴욕타임즈의 한 관계자의 말에 따르면, 매달 약 5백만명 이상이 온라인 뉴욕타임즈 'Food' 섹션을 구독하는 것으로 나타남)

 

뉴욕타임즈는 미국의 대표적인 채식요리서적 저자인 Lukas Volger의 신간인 "Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumpllings, and Other One-Dish Meals'를 소개함과 동시에, 한국 비빔밤을 전면사진으로 게재했다.

 

 

 

가장 눈에 띄는 점은 기존 현지매체에서는 한국 고추장을 단순히 Chile paste 또는 Hot paste 등 단순하게 표기한 것에 비해, 이번 뉴욕타임즈에는 Spicy Korean Fermented Chile paste (gochujang) 이라고 정확히 표기해 소개했으며, 대표적인 아시안 채식메뉴로 비빔밥을 소개했을 뿐만 아니라 독자들이 쉽게 따라할 수 있게 레시피 또한 공개했다는 점이다.

 

뉴욕타임즈 원문기사는 아래를 참고하시기 바랍니다.

 

Lukas Volger is a vegetarian cookbook author I have long admired, ever since he reversed my veggie burger cynicism with his 2010 cookbook, “Veggie Burgers Every Which Way.”

 

He is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.

 

This is certainly the case with his latest book, “Bowl.” The book’s subtitle, “Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals,” pretty well defines the breakdown of the chapters, with many pleasing, bright variations on each theme.

 

His dumpling-bowl chapter offers more than a dozen recipes for vegetarian dumplings and open-faced shumai, followed by an array of vehicles for them: won-ton or miso soup, stir-fried rice, grain bowls, green salads dressed with honey soy vinaigrette.

 

I would happily top the stir-fried bok choy and rice with spicy carrot dumplings, which are filled with a mix of steamed carrots, jalapeño, scallions, garlic, lime juice, cilantro and roasted peanuts.

 

With some exceptions, the palate here is decidedly Asian, true to the origins of many of these bowls.

 

The book provides us with a pantry of Asian ingredients, both store-bought and homemade, that is realistic for the shelf space in a Brooklyn apartment kitchen but extensive enough to cover all of his recipe requirements.

 

He knows just when to pump up the flavor of a quiet mixture of noodles or grains and vegetables, be it with a spicy Korean fermented chile paste (gochujang), an Indonesian garlic chile paste (sambal oelek), a sweet and spicy Japanese chile-infused oil (rayu), a quickly fermented kimchi, or pounded ginger pulp.

 

In these recipes, he roasts squash, shiitakes and broccoli rabe in a sweet and spicy mix of soy, chile paste, sugar and oil for a winter bibimbap, and perks up a delicate spring ramen with pounded or grated ginger and lemon zest. Both dishes use condiments to great effect, a hallmark of Mr. Volger’s cooking.

 

◇ 출처

New York Times 2016.3.04

http://www.nytimes.com/2016/03/09/dining/veggie-bowl-bibimbap-ramen-recipes.html?ref=dining&_r=0