Korean Food

I have never eaten Korean food. Chinese, Thai, Vietnamese, Japanese, yes, but never even driven by a Korean restaurant.

I'd like to try to eat at one in Las Vegas next weekend, since I see they have several - any suggestions as far as where to go and what to order?

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

The most unusual thing about Korean food (in comparison with the other Asian cuisines you mentioned) is the heavy use of beef. Perhaps the best known example is Bulgogi (or bulgoki), a traditional grilled beef dish. Here's a recipe:

quote:

Ingedients:

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.

Sesame oil (about 2 to 3 T)

Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.

Sugar

Black pepper (3 dashes)

Onions (1)

Garlic (2 -3 cloves/pieces)

Green onions (about 5 - both white and green parts)

Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended

Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

Directions:

It is very important to freeze the meat first, this helps in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable.

Cut the meat into thin slices, as thin as possible - but watch your fingers!

Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.

Meanwhile, prepare the marinade.

Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.

Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.

Marinate meat for several hours. Then, grill over charcoal.

Serve meat on a bed of rice.

As you can see, this is a pretty safe thing to order and most Korean places should have it. Another thing you really should try (but with some hesitation) is kimchee--napa cabbage preserved with salt, garlic and red pepper and allowed to ferment (traditionally in burried clay jars). I rather like it but it's not to everyone's taste. Still, you can't really say you've had Korean food without trying it. It's usually served as a condiment or small side dish. After eating it, you will reek of garlic.

The best thing, IMHO, about Korean food is its many contrasts; cold and spicy, sweet and hot, savory, garlicky, and lots of different textures in the many relishes that are served at every table.

Be sure to talk to your waitperson and get a good variety of flavors. They blend together very nicely.

As BT suggests, perhaps the most well known dish in the States is Bulgogi. Other well known offerings are Be Bim Bop, and Chop Chae.

While I love Korean food, and even though there are an abundance of Korean restaurants here in Chicago, I just don't get out to them enough.

Enjoy yourself in Vegas.

Buddy

I love the Korean short ribs (KalBi)... especially straight off the grill.. delish!

I spent a year in Korea compliments of the United States Army and even at the age of eighteen, came to appreciate the wide variety of fabulous food in the everyday Korean diet. Do not miss the opportunity to try Bulkogi (barbecued beef), Kal-Bi (barbecued short ribs), Chop-Chae (cellophane noodles with vegetables and sauteed beef, and Kimchi (fermented, pickled cabbage in a garlicky red-pepper sauce). After 30+ years, I still crave the stuff and on a recent trip to Hawaii was able to eat great Korean food four times...ecstacy!
Enjoy,
Jon

I think the most appealing part of a Korean meal is the number of side dishes/appetizers that are automatically included with each meal. It gives you a chance to have many tastes----rather like a tapas bar without having to order different things. In addition to kim chee and korean pickles, I've had cold chili crab, seaweed salad and many other items. Ten sides is not unusual in a good Korean restaurant. Korean also tends to be entertaining when you go to the places where you cook at the table. I highly recommend it, as well as trying a variety of meats there.

Why? What was wrong with it

quote:

Originally posted by Michael Hoffman

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

quote:

The best thing, IMHO, about Korean food is its many contrasts; cold and spicy, sweet and hot, savory, garlicky, and lots of different textures in the many relishes that are served at every table.

I agree with this completely. One of my favorite Asian cuisines is Korean. I was able to visit Seoul a number of times and one of the highlights was the Lotte Hotel -- it had a restaurant that served the regional specialities of Korea, in addition to the standards.

For those unfamiliar with Korean food, check this page out: [url]www.chinatownconnection.com/korean-food.htm[/url]

It does a good job of introducing the different types of Korean dishes.

Get the dishes that come in the hot stone bowl with an egg on top! They rock!

There is an excellent historical Korean drama running right now on AZN cable network that focuses heavily on ancient Korean cooking. It's fascinating partially because it's a true story and partially because they show a lot of actual cooking and prep going on. They also talk a lot about each dish, it's ingredients, and its particular health benefits.

quote:

Originally posted by BT

The most unusual thing about Korean food (in comparison with the other Asian cuisines you mentioned) is the heavy use of beef. Perhaps the best known example is Bulgogi (or bulgoki), a traditional grilled beef dish. Here's a recipe:

quote:

Ingedients:

Soy sauce (about 1/4 c): Although you can find soy sauce in an American grocery store, it's highly recommended to buy Japanese or Korean-style soy sauce at an Asian market near you.

Sesame oil (about 2 to 3 T)

Kiwi (1), Fuji Apple (1) or Asian Pear (1): Choose only one fruit. (We recommend kiwi.) Kiwi tenderizes the meat and adds a sweet flavor to the meat.

Sugar

Black pepper (3 dashes)

Onions (1)

Garlic (2 -3 cloves/pieces)

Green onions (about 5 - both white and green parts)

Cooking wine (about 2 T): Korean or Japanese cooking rice wine recommended

Vinegar (about 1 T): This is optional and again, Asian vinegar is recommended.

Directions:

It is very important to freeze the meat first, this helps in cutting the meat into thin slices. After freezing, slightly defrost in the microwave - make sure the meat is still frozen, but workable.

Cut the meat into thin slices, as thin as possible - but watch your fingers!

Put the slices into the large mixing bowl and sprinkle sugar over it and mix with hands or chopsticks. Let it sit for about 20 minutes.

Meanwhile, prepare the marinade.

Place onion (1) and kiwi (1) into food processor or blender until liquid and pour into small bowl.

Mix soy sauce (1/4 c), sugar (2 or 3 T), black pepper (2 or 3 dashes), sesame oil (2 to 3 T), cooking wine (about 2 T), (optional - vinegar). After mixing, taste it. You want to have a slightly salty, sweet taste. If it's too salty, add a bit more sugar.

Marinate meat for several hours. Then, grill over charcoal.

Serve meat on a bed of rice.

As you can see, this is a pretty safe thing to order and most Korean places should have it. Another thing you really should try (but with some hesitation) is kimchee--napa cabbage preserved with salt, garlic and red pepper and allowed to ferment (traditionally in burried clay jars). I rather like it but it's not to everyone's taste. Still, you can't really say you've had Korean food without trying it. It's usually served as a condiment or small side dish. After eating it, you will reek of garlic.

Isn't "Bilgoki" Korean for dog?

quote:

Isn't "Bilgoki" Korean for dog?

No

Why in the world would you post that?

I'm really curious?

quote:

Originally posted by MilwFoodlovers

quote:

Isn't "Bilgoki" Korean for dog?

No

Why in the world would you post that?

I'm really curious?

Sorry if your offended. It was mean't more "tongue in cheek" than "foot in mouth". The Korean's, if you are not aware, are notorius users of dogs-yes, dogs!
in their cooking. And that offends me!

I believe the word you're looking for is "cagogi", in reference to dog. And while it may be common in Korea, I've never thought twice about it when ordering in a Korean restaurant.

My favorite Korean dishes are Kimchi Jigae (kimchi stew )and Cham Pong (a spicy noodle and seafood soup).

Order Bull Gogi, and it is NOT dog, which BTW is rather tasty.

quote:

Originally posted by V960

Order Bull Gogi, and it is NOT dog, which BTW is rather tasty.

HHHmmm,, How about Pit Bull Gogi...? Woof..

I jest, as I love Korean food. There is kalbi marinade and kimchee in the fridge.

mark

Twinwillow -

The use of dogs in Korean cuisine is rare. It's not like there's a piece of Fido on every table.

But it's your use of a tired old stereotype to paint an entire culture that is offensive. And since we're talking about eating animals ... some cultures regard cattle as sacred animals. I wonder what they'd say about us?

- Yumbo

quote:

Originally posted by twinwillow

quote:

Originally posted by MilwFoodlovers

quote:

Isn't "Bilgoki" Korean for dog?

No

Why in the world would you post that?

I'm really curious?

Sorry if your offended. It was mean't more "tongue in cheek" than "foot in mouth". The Korean's, if you are not aware, are notorius users of dogs-yes, dogs!
in their cooking. And that offends me!

I love Kimchi, cabbage kimchi. Its great on a sandwich.

quote:

Originally posted by yumbo

Twinwillow -

The use of dogs in Korean cuisine is rare. It's not like there's a piece of Fido on every table.

But it's your use of a tired old stereotype to paint an entire culture that is offensive. And since we're talking about eating animals ... some cultures regard cattle as sacred animals. I wonder what they'd say about us?

- Yumbo

quote:

Originally posted by twinwillow

quote:

Originally posted by MilwFoodlovers

quote:

Isn't "Bilgoki" Korean for dog?

No

Why in the world would you post that?

I'm really curious?

Sorry if your offended. It was mean't more "tongue in cheek" than "foot in mouth". The Korean's, if you are not aware, are notorius users of dogs-yes, dogs!
in their cooking. And that offends me!

I don't want to drag this point on forever. However, my point is, that in our American culture, we raise cattle for food. Dogs, we raise for pets in our homes.
No, I am not a vegetarian.
But, what we do in our culture does not work inother cultures. And visa versa.
No need to get on an international soapbox.
Thank you for your time.

The Koreans raise a particular breed of dog for eating and they are pretty tasty.

quote:

Originally posted by fabulousoyster

I love Kimchi, cabbage kimchi. Its great on a sandwich.

ANY kind of kimchi, yes! I even love the instant faked kind they used to serve at the King Buffet in Lafayette Indiana, which was obviously made mostly with Durkee Redhot.

quote:

Originally posted by Michael Hoffman

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

You were in Korea but didn't eat Korean food?
Enjoy your fast food buddy!

After living in Asia (I was 3 when we first moved there) I LOVE LOVE LOVE Korean food... even my 12 yo sonwho is a pesco-veggie eats korean.. but then again he's been eating sushi since he was 3.

quote:

Originally posted by hotdogger

quote:

Originally posted by Michael Hoffman

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

You were in Korea but didn't eat Korean food?
Enjoy your fast food buddy!

When I was in Korea the only food available to us was from OD colored cans. There were no restaurants around, and the stench from the huyman waste used to fertilize the fields was so disgusting it was difficult to swallow any food at all. So don't give me any crap about fast food.

I've never had any Korean food that I didn't like...the BBQ is of course one of my favorites. Oh and Kimchi of course, any kind, Winter, Summer, Daikon, Cabbage, Cucumber....endless variations and they are all great!

Now so far as dog....hey different strokes for different folks, I will say it is a bit disconcerting the first time you see a hind quarter hanging in the window of a butcher shop......LOL!

I dated a lovely Korean lady for a few years who made her own Kimchee. Her condo smelled like a morgue. I do "buy" it all the time though. I just bought a bag of Kimchee dumplings last weekend. Still probably my least favorite Asian cuisine.

Best Korean meal for me is Bulgogi,Fried Mandu,Kimchi,and cold Spinach & Beans Sprouts.

I found this great web site explaining alot of the dishes. http://www.lifeinkorea.com/Food/index.cfm

streetfood stand saw meat on a stick asked what it was vendor said woof woof

quote:

Originally posted by tigerborn

Why? What was wrong with it?

quote:

Originally posted by Michael Hoffman

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

The fields were fertilized with human waste.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by tigerborn

Why? What was wrong with it?

quote:

Originally posted by Michael Hoffman

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

The fields were fertilized with human waste.

I have never had the dubious pleasure of experiencing it, but I understand that the use of human excrement for fertilizer is not unusual in east asia.

So I understand. Having to spend each day and each night in close proximity to such fields, however, does cause one to lose one's appetitie. And you don't ever get away from it as the aroma lingers upon one's clothing and equipment.

I will bet that there is a high incidence of hepatitus.

Paul E. Smith
Knoxville, TN

I suspect if human waste was used over fifty years ago in a war zone, that wouldn't be the case today. Koreans suffer from a high percentage of Hepatitis B which is spread through blood not Hepatitis A which is from contaminated food and water. http://www.hepb.org/hepb/abc.htm
So feel free to enjoy your bimbimbop, galbi, bulgoki, chopchae, panchan, and kimchee if you have an open mind and enjoy interesting tastes.

quote:

Originally posted by MilwFoodlovers

I suspect if human waste was used over fifty years ago in a war zone, that wouldn't be the case today. Koreans suffer from a high percentage of Hepatitis B which is spread through blood not Hepatitis A which is from contaminated food and water. http://www.hepb.org/hepb/abc.htm
So feel free to enjoy your bimbimbop, galbi, bulgoki, chopchae, panchan, and kimchee if you have an open mind and enjoy interesting tastes.

The World Health Organization country site for North Korea makes mention of the problem of diseases caused by the use of human excrement for fertilizer, so I suspect that the fact that there was a war on was not the cause of such usage where Michael Hoffman was.

I found no such mention in the country site for South Korea (the Republic of Korea).

Maybe I am wrong but I am presuming Michael was fighting for his country at the time. And maybe thats why that country leaves a bad taste in his mouth...Russ

quote:

Originally posted by MiamiDon

quote:

Originally posted by MilwFoodlovers

I suspect if human waste was used over fifty years ago in a war zone, that wouldn't be the case today. Koreans suffer from a high percentage of Hepatitis B which is spread through blood not Hepatitis A which is from contaminated food and water. http://www.hepb.org/hepb/abc.htm
So feel free to enjoy your bimbimbop, galbi, bulgoki, chopchae, panchan, and kimchee if you have an open mind and enjoy interesting tastes.

The World Health Organization country site for North Korea makes mention of the problem of diseases caused by the use of human excrement for fertilizer, so I suspect that the fact that there was a war on was not the cause of such usage where Michael Hoffman was.

I found no such mention in the country site for South Korea (the Republic of Korea).

When I was in Korea, and I was in South Korea, human waste was used to fertilize the fields. I have no idea whether it is still used, although my grandson, who recently returned from Korea -- and is being deployed to Iraq next month -- says the agricultural areas still smell badly. I could not possibly care less what the Wold Health Organization says now. In 1952 and 1953 it was nasty enough in Korea to gag a maggot.

I say stick with the kalbi ribs. very tasty!!

quote:

Originally posted by hotdogger

quote:

Originally posted by Michael Hoffman

After smelling Korea the very last thing in the world I've wanted to do since is eat Korean food.

You were in Korea but didn't eat Korean food?
Enjoy your fast food buddy!

I guess I should wade into this thread given my experience and background.

I was in Long Binh Vietnam during the Tet Offensive - I worked at USARV HQ and got to Saigon weekly on a press run (we typed stencils for a daily theatre action newsletter and distributed it to various points in Saigon). USARV HQ was a modular airconditioned building and I spent my normal working day in that environment, with a snack bar on site selling hamburgers and hotdogs and french fries etc. We had a barracks a mile away or so with a regular Army mess next door. We normally ate American food 24-7-365. I do not recall eating any Vietnamese food during my tour.

Since I have been back in the States I have eaten at a couple of Vietnamese restaurants and I absolutely love their food and flavors and I really regret never partaking of their cuisine while I was in their country.

As for Korean food I have been to a couple of Korean-Japanese restaurants in Cincinnati and Kettering Ohio. I have found that you really need to read the menu and ask questions before ordering - I think Korean food varies greatly in taste - my first experience was terrible - my second one (recently in Kettering - was much better - I had a spicy beef soup loaded with noodles and meat and vegetables. We also had many little side dishes as mentioned above that were quite tasty - we were also very luck with our waitress - she was part of the family ownership and she was half-Korean and half-American and she spoke fluent English so we were way ahead of the game in understanding the menu and offerings and what we might like (my first experience involved a Korean waitress who spoke very little English and understood us very little and we her).

I should add I have just started cooking with a Korean clay pot - what wonderful flavors you get using it in an oven. The flavors meld better than when you use standard American cookware.

The pot, I should add, was a gift from my Korean daughter-in-law, who is new to our family (my career Navy son got married to her last year and we first got to meet her over the Fourth of July holidays last year, when she presented us with the pot.)

Ann-yong-hai-say-oh (This is Korean for Hello!)

I lived in Korea for a few months and now in China, and Korean food is one of my favorites, especially eating with other people. If you like Asian food, there should be no reason why you would not like Korean. Korean food is somewhat similar to Japanese food

The most common Korean restaurants are of the Kal-bi or beef variety, where one buys beef or ribmeat and the waitress bbq's it on your table. When the meat is done, you dip it into a (very good but hard to describe) sauce, stick it in a lettuce leaf and eat.

Before your main meal comes, there will be free dishes offered, with many small dishes of different things, the most famous being the Kimshe, which is spicy fermented cabbage. The Koreans also serve sweet pickles, which is something almost impossible to find in China.I am not a fan of tofu (dofu ¶¹¸¯)but the Koreans make it and it is delicious. Koreans in Korea also like seafood, especially squid, seaweed and other things, probably similiar to Japanese style. More than likely if there is a Korean restaurant in your area in Plunkville USA, it will probably be a BBQ place.

The national alcohol is called Soju, which is a clear drink that tastes like watered down vodka, but it kicks like a Korean mule. I don't care for it, but it maybe offered. Do drink the beer, especially if the restaurant has Korean (OB or CASS) or Japanese beer. If you like the tea, they have an interesting one which tastes like wheat (I think it tastes like shredded wheat.)

Try the Korean food. You'll like it.

Senor

I have not experienced a Korean BBQ restaurant in Cincinnati or Dayton - usually the restaurants we see here are combo Japanese/Korean ones big on sushi bars.

In Chicago, I couldn't recommend a place more than Woo Chon 5744 N California Ave - At N Lincoln Ave
Chicago, IL 60659 773 728-8001.
A pail of charcoal is placed in the center of your table when you order Gal Bi. This place rocks and the prices are fair plus it has that Roadfood look about it. Good panchan too.

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by MiamiDon

quote:

Originally posted by MilwFoodlovers

I suspect if human waste was used over fifty years ago in a war zone, that wouldn't be the case today. Koreans suffer from a high percentage of Hepatitis B which is spread through blood not Hepatitis A which is from contaminated food and water. http://www.hepb.org/hepb/abc.htm
So feel free to enjoy your bimbimbop, galbi, bulgoki, chopchae, panchan, and kimchee if you have an open mind and enjoy interesting tastes.

The World Health Organization country site for North Korea makes mention of the problem of diseases caused by the use of human excrement for fertilizer, so I suspect that the fact that there was a war on was not the cause of such usage where Michael Hoffman was.

I found no such mention in the country site for South Korea (the Republic of Korea).

When I was in Korea, and I was in South Korea, human waste was used to fertilize the fields. I have no idea whether it is still used, although my grandson, who recently returned from Korea -- and is being deployed to Iraq next month -- says the agricultural areas still smell badly. I could not possibly care less what the Wold Health Organization says now. In 1952 and 1953 it was nasty enough in Korea to gag a maggot.

Mr. Hoffman, I lived in Korea for 3 years. I was married to a Korean woman and I lived as close to the life of a Korean as an American could. Thank you, for starters, for the time you served overseas in what could only have been a terrible place to be. My wife's family told me horror stories of that period. Very few American soldiers came back from Korea with good stories. When you were there, the entire country had been ravaged again and again by Japanese and Communist forces. Hardly a single tree was left standing. My wife's family would tell stories of the Japanese soldiers forcing family members to dig up loved ones just to remove jewelry. And then there was a civil war.

I used to be a sort of volunteer tour guide for war vets who went back to Korea on vacation. None of them recognized the country now.

Modern Korea still uses human waste. However, there are a few things they do differently, such as filtering fields, ect. We have the luxury of lots of cows and pigs, with plenty of space to process their waste. Korea has only 30-percent usable land.

I usually look forward to your posts and I hope that someday you can give Korean food a chance. With over 500 different kinds of kimchi (and yes, there is a museum dedicted to kimchi) it's easy to find something you might like. I hope your son returns home safe and sound.

I thought the purpose of these threads were to discuss food, and to answer the questions of the Original Poster. I do Not know what the posting etiquette is for Roadfood, but i for one would strongly request the moderators immediately to remove those posts that are

--> totally off-topic
--> exercise the poster's gratuitious prejudice against another culture or country and have absolutely zero relevance to the OP
--> give gratuitous offence to others

We are not here to be subjected to idiocy or viciousness of a few, whatever their presumed "status" in the Roadfood community. Or is the Roadood community signaling tait acceptance and approval of the types of comments mde by MichaelHoffann and TwinWillows? Is there no procedure where readers who find posts extraordnarily hurtful, peronally degrading, can report such posts and request that posts of such nature not be allowed? We are not takng censorship. We are saying that we are a group devoted to talking about food issues, not airing our personal racial and cultural prejdices so proudly and arogantly under some flag of self-righteous nationalism and pseudo-patriotism that seems to have become a haven for filth & scoundrels these days. If you have them, fine, leave your filth at home, don't bring your ignorance and idiocy here and vitiate the atmosphere with your opinions. No one wants to know them. Those who do should create another website called Redneckfood, or if they disagree with what I have to say, clearly say that this philsophy governs the adminisrtion nd mores of the ROADFOOD website.

We want to hear,learn and exchange ideas about food.Not ignorance about geography, politics, cultures, et al. You have no idea what a shocking picture you presnt of Aericato anyone who reads this website--- no idea at all. ndit is not asis this country exists in isolation fom the rest of the world. You cannot imagine the legacy you are leaving your descendants. We all shall be gone in a few years, but spare a thought for them, if you can.

My favorite is the galbi beef ribs..(Korean short ribs)
Used to have a few favorite places when I lived in L.A...
they would arrive on a sizzling plate ...
my favorite place is in Gardena, CA, across from the hospital...
(I was the only non-Asian in there the last few times; that's always a good sign)