Learning More About Korean Ingredients

In order to fully grasp Korean cooking, one needs to understand the ingredients that are used. For produce, one needs to get a sense of where it is grown, when it comes in season, and how it is prepared as well as how to make the best use of it in Korean cooking. One must also consider the texture and flavor of an ingredient as well as its effect on the body to determine how to put it to good use. Some of this knowledge can be acquired over time as one engages with the cooking process. But in order to learn about the background and seasonality of an ingredient, it is important to do further research on one's own through additional study (reading, watching, listening to resources) or consulting with an expert on the subject.

Stuffed Kkaenip Leaves Prior to Battering 

for Kkaenip Jeon or 깻잎전 (One Fork, One Spoon)

Sweet, Sticky Lotus Roots or 연근조림 via Shinshine

Yeongeun Jorim, 'Lotus Roots Reduced in a Sweet Soy Sauce'

Korean Sweet Potatoes or 고구마 ('Goguma') via Rimi

http://www.rimi.kr/?mid=ingridient&page=2&document_srl=450235

Here are some resources that you may find helpful in learning more about Korean ingredients:


English

1. Holly of Beyond Kimchee gives an excellent introduction to the common ingredients used in Korean cooking with a great emphasis on sauces and seasonings as well as meats, vegetables, seafood, grain, tea, batter mix, and other convenience foods.

2. Seoulist magazine is planning a series of articles titled The Local Pantry, "introducing produce indigenous to Korea". Here is the first article in the series, on ssuk (쑥) or mugwort by Sonja Swanson.

3. Shin Kim of Shinshine shares quite a bit of background about some of the key ingredients featured in her recipes like the seasonality, cultural information, and how they are prepared in Korean cooking.

4. Grace of One Fork, One Spoon really goes in-depth about the history and cultural background of Korean dishes and their ingredients on her blog. 


Korean

1. Naver Kitchen provides a collection of ingredient guides for both Korean and other cuisines, each displaying a brief description of an ingredient, its region of origin, and  nutritional/health benefits as well as guidelines for best storage, preparation, and selection. Similar ingredients as well as serving suggestions are also provided. 

2. Rimi's 식재료 가이드 (ingredient guide - www.rimi.kr/ingridient) also features a series of articles on common ingredients used in Korean and other cooking. Each article explains the history of an ingredient in Korea, its health benefits and considerations, as well as information on handling, storage, preparation, and selection.  

3. 식재료류 ('Ingredients') - a professional Naver blog written by Hwang Gyo-Ik, a food consultant, and a Korean medicine doctor, scholars, and other writers from the food world that is centered on the ingredients used in Korean cuisine. Provides a good cultural/historical background of each ingredient covered.

4. Great Books for Learning About the Essentials of Korean Cooking cover the preparation of Korean ingredients in great detail. 

Posted by tastingkorea

Korean Food in K-town vs. Korea

Is Korean food in K-town (Koreatown) fully representative of the food one can find in Korea?

The answer is no. No matter how many restaurants you have eaten in K-town, you cannot understand the depth and breadth of Korean cuisine until you actually go and eat in Korea. Having a much larger population (almost 49,000,000) than the select group of Koreans who live in the U.S. (around 2,000,000), Korea has a greater diversity of restaurants and dishes served to the general population. Where in K-town can you find a restaurant specializing and serving only one dish? I recall eating at a small restaurant near Daegu (Korea's third largest city) that served only samgyetang (soup made of chicken stuffed with rice) and accompanying banchan (side dishes) like chicken gizzards, kkaktugi (cubed radish kimchi), etc. It was delicious. Where can you find Korean restaurants specializing in organic food in the U.S.? I remember a restaurant near the mountains of Daegu that served organic vegetables grown on its farm. Those are just two examples of Korean restaurants in one area of Korea that you are not likely to find in the U.S., a country with the largest Korean population overseas outside of China. Korean restaurants overseas cannot afford to have such a specialized focus due to the smaller population of Koreans in those countries.

Of course, eating Korean food as prepared in K-town does give you a good idea of a certain style of food found in Korean family restaurants. Eating Korean bbq or a homestyle meal can give you a good idea of what to expect from such establishments serving those dishes. The bulk of overseas restaurants are family style, catering to the local Korean immigrant/expatriate community. Most Koreans living in the U.S. left Korea before or during the 70's and 80's, so restaurants cater to this demographic who form the majority of their client base. Family restaurants do the best in the Korean community because they appeal to the widest demographic, from young to old, lower to upper class. Since Korean cuisine has not received wide notice outside of the Korean community until recently, restaurants had to make sure they served their Korean base. It was and is a matter of market demand just like with any other business. But one fortunate effect of this is that Korean food is one of the least bastardized cuisines in America. Even so, there is no need to adapt it for the tastes of the mainstream as it has gotten more popular without this modification. As long as Korean food is available and enjoyable for those who seek it, that is all that matters. Quality over quantity.

Now, there could be a greater variety of Korean restaurants in K-town compared to what is available today. But with higher-end restaurants like Dohwa (traditional), Danji (authentic Korean and fusion) and Jungsik (New Korean - Korean with French techniques) and the opening of Kristalbelli (Korean bbq cooked on crystal infrared grills) by J.Y. Park, the Korean music mogul, the Korean food scene is expanding in New York and the rest of America. There are also places like Bibigo where you can create your own bowl of bibimbap on order, serving "fast Korean", Korean food made quickly, but without the downsides commonly associated with fast food. As Korean food becomes better known, perhaps there will be more opportunities for entrepreneurs to open restaurants that go beyond the known standard of Korean bbq or homestyle cooking.

Kristalbelli

Posted by tastingkorea

Blogs on the Seoul Food Scene

Pork Neck Meat at 새마을식당 via Seoulfood

SeoulFood is a blog that covers what to do and where to eat in Seoul. Written by two Korean Americans, it features great photographs and reviews of restaurants and cafes in Seoul with an emphasis on comfort food/homestyle cuisine. The writers really give you a sense of the food and ambiance through the sumptuous photography and lucid commentary. (Updated April 25, 2012: Although no longer updated, it is a great resource for learning more about Korean restaurants and food. The main writer Dustin Cole is currently working for Seoul Eats listed below.)

Dumplings at Bukchon Kalguksu via Seoulfoodgirl

Seoulfoodgirl is a blog geared toward the traveler in Seoul. Marie, a San Diego native, writes about her food/dining experiences in Korea. There is a lot of information for the traveler as she writes in-depth about the service, ambiance, and menu as well as practical information like pricing and directions.

Balwoo Korean Temple Cuisine: Dodeok Salad with Citron Dressing (Seoul Eats)

Seoul Eats is a blog written by a number of writers, including Dustin Cole and Daniel Gray of O'ngo Communications, a company founded by Korean food writer and consultant Jia Choi, that specializes in Korean cooking classes and food tours. It is an all-around guide for restaurants, cafes, etc. It features a lot of interesting food events as well and is a good resource for learning more about Korean food culture.

Korean-Vietnamese Food in Seoul from Boy.Girl.Seoul.Food

Boy.Girl.Seoul.Food. is a blog written by a German couple living in Seoul. The woman is Vietnamese, but not much is said about the "Boy". They both contribute to each review in a "he said/she said" format. The blog covers all kinds of restaurants from burgers, ramen, and bbq to various cuisines like Indian, Italian, American, and, of course, Korean.

Samgyetang at Panax Restaurant (FoodQuest)

FoodQuest is a great blog focusing on the street food, snacks, and desserts in Seoul and other places. "FoodQuest is about my global search for funny, strange, cute, smelly, and most of all, delicious snacks." The author, Sora, a Korean-Hungarian Canadian, writes in a very approachable manner, explaining the nature of each dish and how it is prepared and eaten.

Posted by tastingkorea