I’m not talking about eggs, bacon and toast because that’s definitely not Korean.
My favorite Korean breakfast in Korea is and always be Hwangtae Maeul:
This place serves up a great bowl of Pollack Soup in the heart of Gangnam in between Yeosksam and Seolleung stations just off Teheran Ro (Road). Directions below, but look at Continue reading
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Volunteers make kimchi, traditional pungent vegetable, to donate to needy neighbors for winter preparation in front of the Seoul City Hall Thursday, Nov. 20, 2008. About 2,200 housewives made 130 tons (117 metric tons) of kimchi. Made with cabbage, other vegetables and chili sauce, kimchi is the most popular traditional food in Korea.
Found this off the interesting images feature of Yahoo! This is very germane to people living and working here in Korea — thus, the post.
A little more about Kimchi from our friends at Wikipedia: “Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is the most common banchan, or side dish eaten at every Korean meal with rice. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (kimchi jjigae) and kimchi fried rice (kimchi bokkeumbap).”
There’s been a bit of debate on it’s health impacts: “Kimchi has a reputation of being a healthy food. The magazine Health named kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth. However, some research focused on high-sodium dietary dependence has found overconsumption of kimchi and doenjang ( hangul: 된장) to be a risk factor in gastric cancer (most likely due to nitrates and salt) while unfermented alliums and unfermented seafood were found to be protective factors. One oncological study found one type of kimchi to be a protective factor against gastric cancer while two other types of such high-sodium kimchi as dongchimi (hangul: 동치미) were risk factors.”
Like I said “porcupines,” “Korean women” and many others like “how to say hello (or thank you) in Korean” are dominating the traffic on the blog these days. For a snippet of the rest of the popular posts, check out the following WordPress stats for The Real “South” Korea: Continue reading
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It’s why we live.
Lately, it’s been one of the bigger inspirations for me traveling. Yes, it’s very good to see friends and family, but when you’re savoring every spoonful of hat $11 a bowl Duke’s clam chowder, you’re thinking “DAMN, that was expensive…but I’d do it again!” I miss Seattle. I miss the chowder: Duke’s, Ivar’s and plenty of others. Campbell’s Chunky Clam Chowder just doesn’t do it here in Korea. Continue reading
Filed under Food, Korea life