Seoul Has Something Better Than Sole...

All in the name of health...
It isn't uncommon to have your face stroked when ordering certain meals (such as chicken feet, Dakbal- 닭발). Nor is it foreign to see fathers encouraging children to eat bugs. If you're by the coast, it would in fact be odd for you to not witness the consumption of animals that are still moving. Welcome to the ROK (Republic of Korea).   


"He that takes medicine and ignores his diet, wastes the doctor's time" is a Chinese proverb that her little cousin (Korea) has adopted and has become entrenched in Korea's psyche. In the West, we discuss the tastes, smells, sensations and joys of food. Koreans, staying true to their efficient stereotype, prefer a more beneficial approach. They discuss what the food does for their health.

Food in Korea is what shapes a person. If you're skin is greasy, eat less grease and more vegetables. If your sex life isn't spicy enough, eat more chilli pepper's (interesting fact: the word for chilli pepper in Korean is the same word for penis). If you're fatigued, eat the moving legs of an octopus to absorb their energy. The list goes on...
    


The vast majority of food related beliefs have never been scientifically proven either way but, through the power of mind, these notions may improve their health and quality of life. The placebo effect. 


Ah, appologies for the digression. Health benefits to one side, there are some great meals to be had in this land of the culinary adventurous. Korea has it all. Dishes to suit everyone; from the carnivorous in pursuit of eating the live-and-kicking to the strict vegan. Food in Korea is king.

Kimchi (김치)

It is very hard to talk about Korean food without talking about Kimchi, as It is served as a side dish with almost every meal. To describe it in three words - 'spicy fermented cabbage'. Kimchi is more than just a food in Korea, it's part of their culture, history and way of life. In November many people in Korea travel to be with their families for two days so that they can partake in the old age custom of Kimchi making. This arduous work is made light-hearted with general chit chat, gossip and the drinking of Makgoli (Korean rice wine).

A great blog about Kimchi making is this blog (from a family/cultural perspective)  or this blog if you want to make it yourself.

Some Kimchi is Vegetarian and Vegan friendly, but some do use shrimp paste or add anchovies to the mix. So, for you Vegies out there, it is always worth asking before chowing down.

Taste: 6/10 Unique. This can offend western palets at first as it is fairly salty, spicy and different to anything that you have tried in the west. However, it is a grower which is good as you will be served it with every dish.
Spice: 7.5/10 The spice depends from kimchi to kimchi and location to locaton. However, in general, it is fairly spicy. You'll soon get used to it though.
Cultural/traditional association: 10/10 This is Korea's most famous food. It is so loved in Korea that most Koreans have a seperate fridge just to store it in, families take it on vacation with them (a meal, let alone a week without kimchi would be insanity for a Korean) and there are certain times of the year that familiy members will unite all in the name of kimchi.   
Availablility: 10/10 Everywhere. Guarenteed to be served to you in every restaurant and sold in every convienience store.
Special remearks: I want to retract my previous comment that 'food is king' in Korea. In reality, kimchi is king!


BIB-BIM-BAP(비빔밥)

The dish is as fun as its name. Bib-bim (비빔) means mixed and bap (밥) translates as rice. Mixed rice. That is exactly what you get. The dish comes in a large bowl and has rice with a variety of vegetables and go-chu-jang (a spice sauce).  You then have the task of mixing it all together which is remarkably theraputic and has a certain skill to it.

As Bib-bim-bap is a general dish, you can have different varieties of it. For instance, if you see Dolsot Bibimbap (돌솥 비빔밥) then it is bibimbap that is served in a hot stone bowl. You can also get Nakji (octopus) Bibimbap, kogi (meat) bibimbap, kimchi bibimbap.... the list goes on. Whenever you see a word preceding bibibbap (비빔밥) get your dictionary out to see what is being mixed with the rice. 

VEGANS AND VEGETARIANS!!!!! Bibimbap is usually served with no meat as it was traditionally a Buddhist dish. However, nowadays a minority of restaurants do add beef to it without making reference to it on the menu.

CHECK. To ask whether a dish is vegetarian, ask "kogi obseyo?" (there is no meat?) and then "haemul kogi-mul obseyo?" (there is no seafood or fish?). If the waiter nods, you're in. If they shake their head then...

MAKE IT SO. To make the dish vegetarian state "kogi bae-go" (take out meat) and "haemul kogi-mul bae-go" (take out seafood and fish). The dish will then be vegetarian friendly. 

The dish is not usually vegan friendly as it is usually served with an egg on top. However, you can make the dish vegan by simply saying "dal-gyeol bae-go" (take out the egg). In reality, the egg will not be taken out, it will simply not put in.

Ah.... one last thing. This dish, not surprisingly, is always served with kimchi as a side dish.

Nakji (octopus) Bibimbap

Dolsot Bibimbap

Bibimbap

Taste: 9/10 Delicious. The healthier and fresher version of vegetable fried rice. Fresh vegetables (sometimes pickles are used in lower class establishments) and rice, what is not to like?  
Spice: 5/10 This is variable. The only spice comes from the sauce that is added (go-chu-jang). So, if you want no spice at all or for it to be less spicy then simply ask your server by asking (Go-chu-jang Baego) take out go-chu-jang
Cultural/traditional association: 9/10 This is Korea's most famous, widely regarded and eatern whole dish.
Availablility: 9/10 Everywhere. Guarenteed to be sold somewhere in every town.
Special remearks: The most popular 'go-to' dish in Korea.


Kimbap (김밥)


Kim means seaweed and bap means rice. Put it together and you have Korea's sushi role. This healthy and filling snack is is ubiqutous accross Korea and is probably so because of its low cost, hunger quashing qualities and ease of  purchase and storage for people on the go. And it is obvious to anyone who has visited Seoul that Korea is a place on the go.



step 1 - paste rice and other foods
 on a sheet of dried seaweed (kim)



What exactly is a kimbap, I hear you ask. Well, it a sheet of dried seaweed that is rolled covered with a thin layer of rice and other foods and then rolled into a stick. Kimbap can be made/bought vegan and vegetarian friendly or packed with fish/meat. Which ever tickles your fancy. Simply tell (or point, if your Korean isn't great) to what you would like in the roll and let them do their magic.

 

Step 2 - roll it.



The seven most popular kimbaps sold in Korea are:



Step 3 - slice the roll into small pieces
...........and enjoy



1. Wonjo Kimbap (원조 김밥):  The 'standard; kimbap. The fillings uaually include damuji (a yellow pickled sweet radish), processed ham, carrots, spinnach, a seaseme leaf and a cooked egg.
2. Yachae Kimbap (야채 김밥): Vegetable Kimbap. Filled with various veggies including carrots and spinach. For the vegans and vegetarians amongst us, it would be wise to watch the chef when making this, as sometimes a meat or egg is added.
3. Kimchi Kimbap (김치 김밥): A standard kimbap (ham, eggs, carrots, radish) with a healthy dose of kimchi.
4. Kaeranmal Kimbap (계란말이 김밥): This is a standard kimbap that is rolled in omelet mix and then fried.
5. Cheese Kimbap (치즈 김밥): A standard kimbap with an added slice of processed cheese.

6. Chamchi Kimbap (참치 김밥): Kimbap filled with tuna mayonaise.
7. Sogogi Kimbap (소고기 김밥): Beef filled kimbap.
 

Taste: 8/10 There is a kimbap to suit everyone.
Spice: 3/10 You could make a kimbap spicy if you wanted but, on the whole the spice gaters are safe with this food.
Cultural/traditional association: 9/10 convienient - a word that describes Korea's capital and this food.  
Availablility: 9/10 Everywhere. Guarenteed to be sold somewhere in every town.
Special remearks: They can be taken: on hikes, to work, on picnics, to the movies... you should never be without an emergency kimbap. The only bummer is that their shelf life is only a day.

 

Kimchi Chigae (김치찌개)
You guessed it, this dish has Kimchi in it. In addition, you will also have kimchi served as a side dish. However, the kimchi used in 'kimchi chigae' is usually older and has a more distinct taste than the normal kimchi that is used as a side side. The dish is a basic soup that has kimchi cooked in water and also either beef, chicken, seafood or tofu.

VEGANS AND VEGETARIANS!!!!!  Beware when ordering Kimchi Chigae. Most restaurants will cook the soup using seafood (mainly small anchovy type fish). However, there are some places that will happilly cook a dish suitable for vegetarians/vegans. See the above section under Bib-bim-bap.

As well as Kimchi, you will be given a bowl of
rice and a few pickles on the side. It is not normal practice
to mix the side dishes in with the main BUT, it does make for
good eating !!!

Taste: 7/10 .... or 9 or 3 or 2 or 8. This is a hard dish to rate as it varies from region to region and restaurant to restaurant .
Spice: 8.5/10 This dish is usually pretty spicy. Spice-haters beware.  
Cultural/traditional association: 9/10 Common in Korea and generally eaten by everyone at least once a week. Eating this dish is a great way to gain raport with restaurant owners and fellow customer. For some reason, Koreans think that waygooks (foreigners) don't like the spicy dish.
Availablility: 9/10 Another dish that can be found everywhere. 
Special remearks: Order Kimchi Chigae as an additional dish to your table to share.


Dok Poki (떡볶이)
To be ordered from a street vendor and consumed whilst on the go, in amidst the hustle and bustle. 


Dok Poki is another one of Korea's ubiquitous cuisines. Although it is most prevelent to see this food being sold in markets or on street corners by, it can be found everywhere. From high-end restaurants who will serve it on well designed and garnished art décor plates to loan carts that patrol the parks looking for consumers. However, to truly enjoy Dok Poki, and what its stands for, it has to be bought from a busy outdoor market and consumed whilst weaving in and out of the crowds. The smell of this dish is what makes a Korean shopping experience more Korean. 


When bought from a street vendor, you can expect the food to be ladled from a large communal vat into a small polystyrene tray that has a protective food bag on the outside. So, when you've finished gorging yourself, the tray can be recycled. 


Dok Poki is akiin to monkey nuts in the way that, most of the fun is in the anticipation. To tackle this alley chow you most probably be armed with a toothpick, leaving you prodding and poking about trying to skewer the slippery and unwilling white rice-cake amongst the fiery red sauce. To minimise collateral damage, utilise a napkin as a bib or (if you're one that plans ahead) wear red clothing. 


What is Dok Poki? Well, it depends on where you buy it. Generically it consists of Go-Chu-Jang (a spicy chilli sauce), rice-cake and fish cake. However, this is by no means the set ingredients. 

Street Dok Poki

   

Gormet Dok Poki

Taste: 6/10 It's more about ticking it off the Korean Bucket List than enjoying it.
Spice: 8.5/10 Fiery little number.
Cultural/traditional association: 9/10 From the streets.  
Availablility: 10/10 Its more of a matter of 'where is it not sold?'.
Special remearks: Get it ticked off. 

For an overview of some of the crazier food in Korea, check out this blog here.