By Chad Meyer
Contributing Writer
Korean foods and cuisine have been refined and adapted since the Gojoseon Kingdom 4,300 years ago. While Western foods have evolved to rely mainly on salt and sugar for taste, Korean foods remain simpler, lighter, and healthier.
There is also a uniqueness that differentiates Korean cuisine from many of its Asian neighbors. And with onl y 3percent of the Korean population over the age of 15 overweight, clearly there is something to be taught.
The international demand for Korean cuisine is growing, but still continues to be an undertapped export absent from many Western palettes. This series of articles will examine the distinctions and benefits of a Korean food diet.
In the course of this exploration, we will also observe that Korean foods assist in preventing wrinkles, remaining thin, and living above the OECD average life expectancy.
There are numerous reasons why Korean food remains unpopular and under-appreciated by Western diners. Poor perception is one of them. Just as American food can be oversimplified to hot dogs and hamburgers, Korean cuisine can be oversimplified to very hot spicy dishes without flavor. Korean food is also unhelpfully sandwiched between Chinese and Japanese cuisine.
To some degree this is unavoidable. Geography, climate, and history determine the types of vegetables and roots that are grown and consumed. Visit any Korean department store food court and you will find a selection of Japanese and Chinese foods.
Certainly these foods are popular here and have influenced local cooking. And while some traditional Korean dishes have evolved from recipes of these two countries, you will find substantial differences. Chinese food is more heavily seasoned and stronger in taste, while Japanese food usually consists of seafood and is milder in taste.
For those of us that have experienced Korean food, we know that it is much more than just fish soups, chili peppers, beans, and fermented vegetables. Korean cuisine is distinct in its color, texture, and flavor. It is a labor intensive creation that requires the preparation of numerous dishes that are both harmonizing and distinctive. The effort required to prepare Korean food towers over cuisine from other countries.
It can take days to prepare a single meal. And so, Koreans have built a cultural pride in their food that has prevented family recipes from dying. The defining constituent of Korean culture is the rich heritage of food.
Many foods are cooked in exactly the same ways as they were long ago. The methods for preparation, preserving, and pickling remain unchanged. Red peppers are used as they were when they first arrived on Portuguese trade ships in the 17th century. Kimchi, which originated in seventh century Korea, also remains largely unchanged and is consumed with every meal.
Recipes for meals like Dwenjang jjigae and cheonggukjang are hundreds of years old and are served as they were to earlier kings and queens.
Korean food is especially unique when compared to North American and European food. Western cuisine relies on dairy products to provide rich flavor. Koreans consume significantly smaller portions of yogurt, milk, and butter as local meals do not require dairy products. Milk is consumed as a drink and butter is limited to use in baked goods. Cheese, a staple of European food, remains an expensive luxury import in Korea. Prices for dairy products, in general, are nearly double that of other countries. And although you can find cheese on pizza and other foreign dishes, the local variety of cultivated cheese is generally bland and poor in quality when compared to its European counterpart.
Another unique aspect of Korean cuisine is the complimentary side dishes. Patrons of international restaurants have experienced small complementary dishes of food upon arrival at their table. Mexican restaurants, for example, offer free nacho chips and salsa.
Italian restaurants provide bread. Korean restaurants instead offer a complementary selection of side dishes called banchan. You will find that the variety and selection varies from place to place, as does the quality. Generally, more expensive multi-dish course meals include premium banchan featuring beef, noodles, Korean pancakes, and exotic vegetables.
Less expensive restaurants offer more basic side dishes such as bean sprouts, radish, and kimchi. A trip to the Insa-dong neighborhood of Seoul will demonstrate what I mean. There, you will find a selection of traditional restaurants that offer dozens of side dishes.
If you happen to find a side dish that you like, do not be afraid to ask for more. It's nearly impossible to leave a Korean restaurant without a full stomach. Koreans pride themselves in their cooking skills and deserve to be recognized for their talents.
Don't forget to comment on the food if you enjoy it. Through uniqueness in color, flavor, texture, and taste, Korean food provides a glimpse into the cultural heritage of Korea. And with a rich history and tradition in food, there will be enough Korean dishes to keep you exploring for years to come.
The writer is a robotics engineer working in Korea. Although he can cook Italian
and American foods, Korean food remains his favorite. As Columbus discovered America, so did Chad discover the uniqueness of Korean cuisine. He can be reached at:food.korea@hotmail.com |
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