Recently, spicy Korean snacks and condiments have become so popular that they are sold even in special sections of supermarkets, and many Russian housewives prepare the famous Korean carrots themselves. If you are a lover of oriental cuisine, you probably noticed that many simple dishes seem especially tasty for some reason. This is all thanks to a special food additive, the so-called "Korean salt".
What is "Korean Salt"
In the market, in the place where Korean salads and snacks are sold, you can see bags of white crystalline powder, which says "Agi-no-moto" in Latin, this is the notorious "Korean salt", which is nothing more than a well-known food additive E621 in Russia, a flavor enhancer or monosodium glutamate.
As a food seasoning that improves the taste of foods, sodium salt of glutamic acid was discovered by the Japanese physician Kukunae Ikeda in 1907 during research on the taste of seaweed - kelp, which has long been consumed in Japan, Korea and the Far East. Since then, monosodium glutamate has been used to enhance the taste and as a seasoning used for the preparation of many dishes in Japan, Korea, and the countries of Southeast Asia. There, this seasoning has rather flattering epithets: "the essence of taste", "serum of the mind."
This food supplement is obtained from natural products. In Korea and China, soybeans are also produced, in Russia - from the waste left after processing beets.
Sometimes you can hear that monosodium glutamate is harmful and almost addictive, like a drug. This is not the case, glutamic acid belongs to amino acids and is found in the proteins of the gray and white matter of the human brain, being an important participant in metabolic biochemical processes in the body. Medicines use drugs based on it to treat diseases of the central nervous system.
The use of "Korean salt" in cooking
If you've tried vegetables fresh from the garden and compared their taste to those sold in the store, you know the difference. It is due to the fact that a lot of glutamic acid is found in fresh vegetables, but it is quickly destroyed during storage. Sprinkle with MSG solution to restore fresh flavor to a cucumber or tomato.
Monosodium glutamate should be used in limited doses, strictly following the recipe for cooking with its addition.
When you add ½ teaspoon to 2 liters of fish or meat broth at the end of the cooking process, its taste literally changes, just like the taste of any soup. "Azhinomoto" or "Korean salt" can also be put in a variety of meat, fish, and vegetable sauces. It is indispensable for preparing a mixture of spices that can be used as a seasoning for adding to any dish, first or second, as well as to salads and dressings to them. It should not be added to dishes intended for children; the amount of glutamic acid that can be obtained with natural products is enough for them.
