Korean food
2008/09/29We ate a fine galbi and Jeju black pork dinner at the Lotte Hotel Jeju Korean restaurant. In Korea, beef is the most prized of all meats. Beef is prepared in numerous ways including roasting or grilling (gui, Galbi), boiling in soups, or drying. It is worth noting that the cattle itself holds an important cultural role in Korea; in days of old, cattle were regarded and seen as an equal to human servants.
Galbi (갈비), pictured here, can be pork or beef ribs, cooked on a metal plate, and normally over charcoal.
Pork is more likely to be consumed than beef. Pigs, I am told, have been a part of the Korean diet from ancient times. Koreans use all parts of the pig in a variety of cooking ways including steaming, stewing, boiling, and smoking. Until recently, pigs on Jeju (or Cheju) Island were raised in pens built around raised privies that held human excrement, which these pigs consumed. These pigs were considered a delicacy and were known as Ddong dwaeji (똥돼지).
Finally, one cannot consume Korean food without Kimchi (김치). It is made out usually of cabbage, daikon, or cucumber fermented in a brine of ginger, garlic, scallions, and chili pepper. There are endless varieties of kimchi, and it is served at every meal as a side dish, or cooked into soups and rice dishes.
All this is to say, Korean food was succulent and better yet when served with good company and a nice Korean beer. Along with our galbi and Jeju black port, I ate a very nice and spicy cold wheat flour noodles dish called Bibim guksu (비빔국수); extremely popular during the summer season and intriguing seafood and corn cake (picture here with the variety of pickled vegetables).





























