Tales of a Chronic Foodie

Korean Food 101 – Tdeukguk Korean Food 101 – Tdeukguk A New Year’s culinary tradition for Koreans is to have this wonderful soup called Tdeukguk.   No one really knows why this soup is eaten at New Years but the theory I like best is the that the white rice cake in the soup represents the Yang half of the taijitu which is a symbol representing the religious and philosophical traditions of Taoism. Yang is the white or sunny side of the symbol represents is the positive, pure and cleanliness side, rather than the negative side known as the Ying.  New Years represents the start of something new and I like to think that Tdeukguk symbolizes something positive for the upcoming year. Back in the 19th century, Tdeukguk was made with a pheasant stock but nowadays beef stock is the norm…

Korean Food 101 – Donkatsu Korean Food 101 – Donkatsu Korean Food 101 – Donkatsu:  When I’m at a Korean restaurant, one of my guilty pleasures, from all the options that exist, donkatsu is one of those things I just love. This breaded, deep or pan fried pork cutlet is comfort food to me and to many who grew up around Korean food.   I’ve often described donkatsu as the Korean answer to the Austrian schnitzel but there are versions of this breaded cutlet all over the world.  It is believed that it was the Germans that introduced the schnitzel to Japan which then made its way to Korea. The word “Don” is based on the Chinese character for “pork”(猪肉) while “Katsu” (カツ)is the Japanese word for cutlet. Donkatsu is really enhanced by the sauce that is either drizzled on…

Korean Food 101 – Bulgogi Korean Food 101 – Bulgogi Korean Food 101 – Bulgogi:  If there is a beef dish that is as comfort food as it gets, bulgogi is on the top of that list.  This marinated beef dish will be at every special occasion and party hosted by Koreans. Bulgogi is a combination of two Korean words:  Bul which means “Fire” and Gogi, which means meat.  This “Fire Meat” was traditionally made by grilling it on fire but nowadays, you will see this beef goodness panfried and even boiled. Bulgogi is thinly sliced beef, usually from the sirloin or other prime cuts of beef.  Marinated in mixture of soy sauce, sugar, sesame oil, garlic and red pepper and the longer the time to marinate, the more intense the flavour.   Bulgogi just on its own, can be…

Korean Food 101 – Tangsuyuk Tangsuyuk Korean Food 101 – Tangsuyuk:  One of the things that I love about eating with Koreans is our natural way of sharing food.  “Family Style” eating is term commonly used when large plates of a dish are placed at a dining table and everyone takes their portion.  Sharing is a part of the culture of eating in Korea and besides the rice and sometimes the soup and stew, everything else is shared. One of those dishes that is commonly brought on one large dish to be shared with those dining with you is Tangsuyuk.  Adopted from the Chinese, this sweet and sour pork dish is a favourite for both kids and adults alike.  Although it is traditionally made with pork, you will often find this dish in beef and chicken options but pork is…

Korean Food 101 – Jajangmyeun Jajangmyeun Jajangmyeon is a noodle dish that is topped with a thick salty black soy bean sauce. The literal translation of this dish is deep fried sauce on noodles.   Introduced to Koreans by Chinese merchants back in the early 20th century, this comfort dish has found some unusual traditions connected to it over the years.   Korean Black Day, a name given for the 14th of April is an unofficial holiday for those who didn’t receive a gift on Valentine’s Day or White day.  White Day, for those who don’t know is typically observed by women who present gifts to their special guy who gave them a gift on Valentine’s Day. So if you have bad luck with love, you can wallow with your fellow single friends over a delicious bowl of Jajangmyeon.  …

Korean Food 101 – Japchae Japchae Korean Food 101 – Japchae:  Out of the many things I’ve introduced to my non-Korean friends, I would have to say that Japchae is one of the clear favourites. Modern Japchae is quite different from where it began back in the 17th century.  Japchae is a combination of two words: Jap which means “mixed” and chae is means vegetables.  So the literal translation is “mixed vegetables”. Nowadays, you won’t ever see Japchae without its centrepiece which is the sweet cellophane noodles made from the starch of white sweet potato.  The noodles when uncooked are gray but when they’re cooked, the noodles become translucent which is why Jap Chae is often referred to as “glass noodles”.   Other ingredients include thinly sliced beef and various vegetables like carrots, green onions, spinach, shiitake mushrooms and green…