Makgeolli - Chundankanji
Both Makgeolli and Chundankanji undergo a fermentation process. Makgeolli is made by fermenting a mixture of rice, water, and a fermentation starter called nuruk. Chundankanji is also a fermented rice beverage made from leftover rice porridge, which undergoes natural fermentation over time. Both beverages are primarily made from rice. Makgeolli uses a combination of rice, water, and nuruk, while Chundankanji is made from leftover rice porridge, which typically includes cooked rice, water, and sometimes salt. Both Makgeolli and Chundankanji have a milky appearance due to the fermentation process. Makgeolli is known for its cloudy appearance, while Chundankanji has a similar cloudy or opaque appearance due to the fermentation of the rice. Both beverages have traditional and cultural significance in Korean cuisine.
Makgeolli is known for its cloudy appearance, while Chundankanji has a similar cloudy or opaque appearance due to the fermentation of the rice. Both beverages have traditional and cultural significance in Korean cuisine. Makgeolli is often enjoyed during traditional festivities and social gatherings, and it holds a special place in Korean drinking culture. Both Makgeolli and Chundankanji are considered to have nutritional value. Makgeolli contains vitamins, minerals, and probiotics due to the fermentation process. Chundankanji, being made from leftover rice, retains some of the nutrients from the rice, such as carbohydrates.
Yakgwa - jalebi
Yakgwas are fried, honey cookies quite popular in South Korea that resemble the desi mithai, Imarti. Both the traditional sweet dishes are orangish brown in colour, round and are soaked in sugar syrup after deep frying.
Tteokbokki - Paal Khozhukattai
Both Tteokbokki and Paal Kozhukattai are primarily made with rice. Tteokbokki uses cylindrical rice cakes called tteok, while Paal Kozhukattai is made from rice flour or ground rice. Both dishes have a soft and chewy texture. In Tteokbokki, the rice cakes become tender and slightly chewy when cooked in the spicy sauce. Paal Kozhukattai has a soft and pillowy texture due to the rice flour or ground rice used in the dough. Tteokbokki is known for its spicy and savory sauce made from gochujang (red chili pepper paste), soy sauce, and other seasonings. Paal Kozhukattai, on the other hand, is typically served in a sweet and creamy coconut milk-based gravy with flavors of cardamom and jaggery (cane sugar).Both Tteokbokki and Paal Kozhukattai are often prepared in bite-sized portions. In Tteokbokki, the rice cakes are typically cut into small cylindrical pieces, making them easy to eat with chopsticks. Paal Kozhukattai is shaped into small dumplings or balls that can be conveniently consumed in a few bites.
Lentil Stew - Sambar
Both lentil stew and Sambar use lentils as the primary ingredient. Lentils are cooked until tender, resulting in a thick and creamy consistency in both dishes. Both Lentil Doenjang-jjigae and Sambar prominently feature lentils as a key component. In Lentil Doenjang-jjigae, lentils are cooked with a Korean soybean paste called doenjang, along with various vegetables and seasonings. Similarly, Sambar is a South Indian lentil stew made with pigeon peas (toor dal) or other lentils, combined with a tamarind-based spice mix and vegetables. Lentil Doenjang-jjigae and Sambar can be prepared as vegetarian or vegan dishes. While traditional Sambar often includes vegetables and sometimes incorporates ghee (clarified butter) or other dairy products, it can be modified to be vegan-friendly.
Lentil Doenjang-jjigae, on the other hand, is typically vegetarian or vegan by nature, as the main flavor comes from the fermented soybean paste and vegetables. Both stews are known for their rich and savory flavors. Lentil Doenjang-jjigae derives its umami taste from the fermented soybean paste, resulting in a deep and savory broth. Sambar features a complex blend of spices, including tamarind, mustard seeds, fenugreek, and curry leaves, creating a flavorful and aromatic profile. Both Lentil Doenjang-jjigae and Sambar are typically enjoyed with rice or bread. In Korean cuisine, Lentil Doenjang-jjigae is often served as part of a traditional meal with a bowl of steamed rice. In South Indian cuisine, Sambar is commonly paired with steamed rice or eaten with idli (fermented rice cakes) or dosa (fermented rice and lentil crepes)
Watery Stew - Rasam
Both Watery Stew and Rasam have a thin and watery consistency compared to thicker stews or curries. They are typically consumed as a soup or broth rather than a thick main dish. Both dishes are known for their strong flavors and aromatic profiles. Watery Stew in Korean cuisine often incorporates a combination of various ingredients such as meat, seafood, vegetables, and seasonings like soy sauce, garlic, and ginger. Rasam in South Indian cuisine features a tangy and spicy flavor profile with ingredients like tamarind, tomatoes, spices such as cumin, coriander, and black pepper, and aromatic elements like curry leaves.
Both Watery Stew and Rasam are believed to have digestive properties. In Korean cuisine, Watery Stews are often consumed alongside other dishes to aid digestion. In South Indian cuisine, Rasam is considered a comforting and soothing dish that is commonly served with rice and enjoyed at the end of a meal to aid digestion. Both Watery Stew and Rasam are typically served as part of a larger meal rather than standalone dishes. In Korean cuisine, Watery Stews are commonly enjoyed alongside rice, banchan (side dishes), and other main dishes. Similarly, Rasam is often served with steamed rice, accompanied by other South Indian curries, vegetable dishes, and condiments. Both Watery Stew and Rasam are known for their potential health benefits. Watery Stew in Korean cuisine is often made with nutrient-rich ingredients like vegetables, seafood, or bone broth, providing vitamins and minerals. Rasam in South Indian cuisine is considered a comforting and healing dish, often consumed during illness or as a remedy for colds and digestion-related issues due to its ingredients and spices.
