Korean Cuisine

My Korean Food Experience

A Country Divided

Up front, let me say that I understand the North and South Korea situation through my own experience of East and West Germany. Now a unified country, Germany was artificially split, due to the “spoils of war,” breaking apart families, regions, and traditions.

The splitting of Korea into two parts, and the resulting differences that are experienced by its people, has been significant enough that I can only address South Korean cuisine. Other than news about its starving people, I have no knowledge or experience with what may be termed North Korean foods. So when I generalize to using “Korea” without designating South or North, please know I am only speaking about South Korea; only half the country.

My Korean Journey

While I have never been to South Korea, I do have personal and remote experiences of Korean food. Personally, I have eaten at Korean restaurants and at families homes while living in Japan, so early on, acquired an appreciation of Korean seasoning, fermentation, and food choices. And the unique experience of grilling your own food at your table.

As an adult, I have had Korean-born work colleagues and friends who have shared their love for Korean cuisine with me. I have asked those colleagues and friends for restaurant recommendations in our area, that they feel are as close to authentic home cooking as possible. Interestingly, often the advice has been for specific dishes in differing restaurants.

• If I lived in Los Angeles, I would no doubt be able to say I have hung out at a proper Korean-Town and experienced the food there. But in our San Francisco, greater bay area, the best we can do is miles away in Santa Clara, where there is a suburban area with a concentration of Korean businesses. I have not visited this area, but once the pandemic recedes, I plan to visit and write about the food there.

During this pandemic, I have also acquired skills via remote learning, and count those experiences too. So, I have done my usual research into the cuisine history, looked up details on the herbs, spices, and seasonings that are most often used, and so on. But additionally, I am following English-speaking Facebook and YouTube Korean cooking shows; some Korean ones have hilarious translations, which I have relied on to understand ingredients and techniques.

Finally, I have my own experiences cooking a variety of Korean dishes. I must admit I have loved them all. Since my spouse does not like Korean food as much, it means that when I have plenty of leftovers, I can go weeklong with having lovely seasoned, colorful food. But it also means I have learned to make some variations on traditional dishes, so they are more tolerable to a generic American palate.

Generalizations

If I were to ask any non-Korean American, what they think Korean food is like, I have no doubt they will say three things: 1) food tends to be red in color, 2) has a partially uncooked egg in its dishes, and 3) Kimchi. While there may be some small kernel of truth to these observations, let me provide my general impressions of Korean food.

• Meals have a set plan of soup or stew, rice, and banchan, which is the name of all the little side dishes served with the meal.
• Kimchi, or other fermented or pickled veggies, is served everywhere, and at most (if not all) meals.
• While Americans may describe some of the dishes as “dump it all together” foods. What I see is how all the meat, all aspects of the veggies, all the seafood, is used for food.
• It can have interesting combinations of similar foods in one dish.
  • Multiple meats in one dish (e.g. fish cakes + beef)
  • Multiple carbs (e.g. rice cakes+ wheat noodles)
• Some of the taste complexity comes from the unique combinations of pungent flavors, heat, and textures, that can be an “acquired taste” for some American palates.

If I were to sum up my understanding and experience with Korean food, I would say it has to be some of the most healthy, colorful, and flavorful food out there. Just do not rely on the American restaurant versions of Korean food, which seem to me to focus too much on meat and heat. My experience of what I call “real” Korean food is wonderfully flavored, inventive, and although it can be pungent, it always deliver a mouthful of flavor.

Cuisine Influences

Korean Food has been shaped by its location, between China and the Japanese Islands. Also by world politics as Wikipedia writes, Japan colonized Korean peninsula from 1910 to 1945. Further, Korea remained in a state of turmoil through the Korean War (1950–1953) and the Cold War, which separated the country into North Korea and South Korea. So obviously, the major influcences on its cuisine are from its neighbors and occupiers.

But it has also been influenced by American troops stationed there since the unofficial Korean War, so from 1945 until present. American GI’s introduced Korea to fried chicken, moon pies, spam, mayonnaise, and pizza (but think red pizza sauce, cheese and kimchi).

SpruceEats agrees that Korean food is also influenced by its geography as well. It backs up to China, but is surrounded by ocean. Resulting in lots of fish and sea-related dishes. Its geography also helps define its climate, which has hot, humid summers and very cold winters,

But it also has forest lands and rivers, all conducive to growing grains (barley, millet, wheat, buckwheat), and eventually rice. At one point, rice was so expensive, that people mixed grains with rice to make it go further. Thus, the start of mixing carbs in dishes, such as rice with barley.

Legumes have been used since 1,000 BCE, as proven by finding traces of soy beans, mung beans, and adzuki beans.

Chilis, now a critical part of the cuisine, were introduced and grown later, in 1614 (1). Korean red chilies have now been cultivated to have a unique flavor all their own. Korean chilis have a slight smoky flavor, are slightly sweet, and can also be very hot. But the Korean chilies used in Gochugaru are not really Ghost Pepper hot, sort of like some cayenne mixed with smokey paprika.

Korean Seasoning, Herbs, + Spices

There are some aromatics, seasoning, herbs, spices and pastes that are uniquely and consistently used in Korean cooking. Gochujang, Doenjang, and Ganjang are considered by some the “holy trinity” of Korean cooking (2, 3).

• Gochujang is a fermented chili paste that contains the red chili pepper powder, soybean powder and rice flour. It is spicy and red, and was first introduced in 1592 (4).
• Doenjang is a fermented soybean paste made entirely of fermented soybean and brine.
• Gochugaru is the dried, seedless red Korean chili pepper in flakes or powder form. While not hot, it turns food very nicely red.

But ”holy trinity” is a phrase that means something in cooking. The term means the veggies + herbs that are the foundational aromatics used in a specific cuisine. Some state the Korean holy trinity is garlic, kimchi, and ginseng (4). While Chef Richard Ho (Chinese) says an all-over asian trinity is ginger, garlic, and scallion. (I will stay out of the debate since I am not an expert in Korean cooking.)

But from my experience, here are a handful of common aromatics, seasonings, herbs, and staples used in Korea cuisine.

• Korean chilies used in Gochujang and Gochugaru.
• Black Bean or Soybean paste are used in many dishes and soups.
• Soy sauce and soup soy sauce (very salty + strong flavor)
• Sesame seeds and toasted sesame oil.
• Ginger, shallots, onions, scallions, and garlic.
• Seaweed, kelp, fish cakes. and dried anchovies.
• Nashi Pear and yuga citrus
• Kimchi and other fermented or pickled foods.
• Organic short grained rice, and rice cakes.

Korean Meals

EatingWell writes that A well-planned traditional Korean meal includes sweet, sour, bitter, hot and salty tastes. It may even strive to include all the colors green, white, red, black and yellow-representing the five basic elements of the yin-yang principle: wood, metal, fire, water and earth. 

Vegetarians + Vegans

Vegetarians will find lots of options in Korean foods, mostly due to Buhddest influences on the food. There are plenty of dishes that feature veggies only, topped by an egg. However, Vegans will have to be more careful, while there are foods available, often soups or stews use meat-based broths as the base for many dishes.

For meat-eaters, there are plenty of seafood, beef, chicken and other cuts available. What I like is that generally, where there is meat, it is often as a condiment and not as the main course; i.e., a few slices of beef on a ramen soup as apposed to a 12oz steak.

Soup

The soups may often use Gochujang as a flavoring, but also there are plenty of soups based off of bone broths or veggie stocks. Soups are available at nearly every meal and serve to provide a lower calorie, but filling food.

• Seolleongtang soup is a white cloudy color, a brothy taste made from ox bones, ox meat and brisket, and simply seasoned with salt, ground black pepper, chopped scallions, and/or minced garlic.

Stews

Stews are very common as well and can widely vary as they are based on what grows regionally, and what is available to the cook. Like most stews, this is what I term a ”dump dish”. (My spouse dislikes this term, thinking it sounds awful, but to me these are often the most comforting and home-cooked meals that speak to the land and its people, like no other dish.)

• Kimchi-jjigae is a spicy stew made with older kimchi, beef, tofu, scallions, garlic, sesame oil, soy sauce, Gochujang, red pepper flakes, often served with rice.
• Below is a video showing how to make this simple, yet flavorful dish. The link I provide above is to a recent version of the dish I made at home. It varies from the more traditional recipe below.

Banchan

SBS writes, starting with ritual bowls of rice and soup, the main meal is built around numerous shared side dishes selected to complement each other. The number of side dishes may vary from two to a dozen or more but everyday meals will include at least a few. All dishes are served at once to share, rather than in courses. Additionally, these side dishes are great for vegetarians and vegans since they are simple, yet flavorful and mostly veggie-only dishes.

• Sigumchi Namul is a seasoned spinach dish made with spinach, soy sauce, sesame oil + seeds, salt and sugar.
• Sookju Namul is a salad with mung bean sprouts, salt, scallion, sesame oil + seeds and soy sauce.
• Pickled cucumbers include sugar, salt, and vinegar with the sliced English cucumbers. (I tend to add onions to make the sweetness a fuller flavor.)
• And many, many more

Dish Variations

Kimchi

Fermented veggies can be found everywhere. Kimchi often contains Napa cabbage, Korean radish, and sometimes cucumber. But, I have heard there are over 100 types of kimchi so it varies. Assume when you see “Kimchi” that it is red, there is however, a white type.

What makes kimchi red is that it is flavored with Gochujang. I happen to like Kimchi a lot, both its flavor and fermented heat, as part of a dish, soup, or by itself as a side. In many ways, Kimchi is similar to German Sauerkraut, both in its history, and use. Most importantly, fermented cabbage is low calorie, low fat, and especially healthy for gut biome.

White Rice

Influenced by its neighbors, rice has become a national starch served in nearly every meal. Although, as I wrote about above, it can be served mixed with other grains.

• Bibimbap is essentially a bowl of rice, topped with namul (seasoned and sautéed vegetables), mushrooms, beef, soy sauce, gochujang, and a fried egg. But, exact ingredients vary by region.
• Kimchi-bokkeum-bap is a kimchi fried rice that I like to make.
• Tteokbokki features steamed and sliced rice cakes, with sliced scallions in a sweet and spicy sauce made of chili paste. Sometimes fish cakes are added as well, and sometimes people (these days) may also add cheese.

Noodles

Dishes made with noodles (guksu) are also eaten throughout the country. Although wheat noodles became common only since 1945, other grain-based noodles have been around for a very long time.

• Japchae is a stir-fried noodles dish featuring sweet potato starch noodles, with thinly shredded vegetables, beef, and a swish of soy sauce and sugar. Sometimes mushrooms are added.
• Bibimyeon is a cold noodle salad I serve with sides of kimchi, sliced cucumbers, scallions, and sliced medium boiled egg. The noodles are first tossed with a sauce of soy, sesame oil and seeds, sugar, vinegar and garlic. This is one of my favorite noodle salads.

Grilled Meats

Grilled meats are also commonly available.

• Bulgogi is a marinated beef barbeque that is grilled with flavorful garlic and sliced onions. The meat is usually wrapped in lettuce, and features Gochujang. While usually made with beef, it can also be made with pork or chicken.

Hybrids

I was introduced to hybrid meals when a German commented on a dish I made. It was made with German spices and seasonings, but had some American ingredients, and were cooked in non-German way. Often I refer to these types of dishes as “ish” dishes, like “Korean-ish”.

So these dishes below come from people who are first generation Korean Americans; that used traditional flavors or condiments, but also clearly American ingredients or Non-Korean cooking techniques.

• Korean Turkey Noodle is a Korean-born friend’s dish that she told me is somewhat similar to one her mom made for her, and she now makes for her kids.
• Kimchi Ham Hash combines potatoes, cubes of ham and Kimchi to brighten up breakfast. A Korean work-friend gave me this recipe, but she uses spam and often serves it with a poached egg and/or sliced scallions on top.
• Korean-ish Chicken + Ramen dish cooked in a parchment pouch. A Korean cooking student did this when we had to make a En papillote dish that reflected our home flavors, I asked her if I could write the dish up and she was delighted, but did not want to be credited.

What to Order

If new to Korean cuisine, here is what I suggest Americans consider ordering, as there is a framework for these foods, although the taste may differ a bit.

• Pajeon: Savory scallion pancakes that are made with rice flour, and you can ask for plain, veggie-filled, seafood, or kimchi variations.
• Mandu: Asian dumplings that can be filled with shrimp, veggies, or meat and while mainly steamed, can be fried.
• Gimbap: Sweet “sushi” looking seaweed rolls, but will not contain raw fish. May contain tuna, imitation crab, shrimp, or other cooked fish. Mainly I have seen veggies, omelettes, and tofu.
• Bulgogi: Marinated BBQ beef.
• Kalbi: BBQ short ribs.
• Chikin: Korean fried chicken
• Bibimbap: Meat and veggie rice bowl with medium cooked egg.

Hope you enjoyed this brief visit with Korean cuisine. Feel free to correct me on any errors, or to share your Korean food experiences below.

—Patty

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Climate Change: Researchers, in a study published Oct. 15, 2018, in the journal Nature Plants, ran the numbers and concluded that excessive and prolonged heat waves and droughts will ravage the world’s barley supply. As any imbiber of beer will tell you, barley is the main ingredient in any good pint. As these fields of taste and wonder disappear, the laws of supply and demand will muscle in. Beer prices will surge, which means only the well-heeled will be able to afford a frosty mug of brew. No trickle-down economics here. 

UN: Sept 2020 – Both the humanitarian and the political opportunities are being missed. David Beasley, the executive director of the U.N. World Food Programme, was crystal clear in his request to governments. He “needs $4.9 billion to prevent 30 million people from dying of starvation.” That’s very little money for such a big humanitarian impact.The failure of most governments to help supply the money is astonishing on several levels.

Pandemic: As reported by The Washington Post, 30% of all popcorn in the United States is consumed at movie theaters and other events, which is a not insignificant proportion. Preferred Popcorn recently constructed seven brand-new silos just to hold unsold popcorn, and each of those silos can hold up to 15,925,000 pounds of popcorn kernels. Given that the Post’s reporting also says one pound of kernels will produce five 130-ounce tubs, well, you can see how much popcorn we’re talking about.