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201
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The Butterfly
Tornado Alley
"Don't criticize other people's customs and don't criticize their kimchi!"
Heo Young Man, Ryu Soo Young, and Mimi traveled the country trying and discovering new takes on kimchi and relishing the traditional ways of making it on A Nation of Kimchi.
Like the other K Food Shows, our adventurous hosts embraced their roles as food guides whole-heartedly. They demonstrated how “Kimchi shows Korea’s history, culture, and lifestyle.” Nothing else embodies Korea quite as much. Archaeologists have discovered the making of kimchi dating back as far as the Three Kingdom Era (220-280 C.E.). The oldest mention in writing goes back to a poem in 918 C.E. Since that time Koreans have experimented using different plants, seafoods, and spices. The introduction of chili peppers during the Joseon era caused an explosion of new taste sensations and the familiar red color known today.
Seasonal and regional ingredients and differences were examined. “Don’t criticize other people’s customs and don’t criticize their kimchi.” The crew visited restaurants, food stalls, and two temples. At the first temple the head monk used lotus flowers to make kimchi dishes into stunning artwork. At the second temple, the community gathered yearly to pick the vegetables and make the kimchi to be served there.
If kimchi is the heart of Korea, women make that heart pulse. In all the scenes of kimchi being made throughout the country, it was the women working together to lovingly produce it. When Ryu helped out, he was the only man among tables of women massaging the red filling into the cabbage leaves. Heo made the statement, “There are as many kinds of kimchi as there are mothers in the world.” These women might adhere to family traditions, but many of them pushed the boundaries, willing to experiment with new ingredients and combinations. “Gimjang”, the community making of kimchi, has been recognized as a UNESCO Intangible Cultural Heritage.
Whether served with wine or makgeolli, used as a side dish or main dish, in traditional combinations or new imaginative ways, the hosts enthusiastically tried them all. I enjoyed learning more about the history and making of kimchi as well as the nearly endless ways of serving it by people who demonstrated a deep love and appreciation for the national culinary treasure.
20 May 2024
Like the other K Food Shows, our adventurous hosts embraced their roles as food guides whole-heartedly. They demonstrated how “Kimchi shows Korea’s history, culture, and lifestyle.” Nothing else embodies Korea quite as much. Archaeologists have discovered the making of kimchi dating back as far as the Three Kingdom Era (220-280 C.E.). The oldest mention in writing goes back to a poem in 918 C.E. Since that time Koreans have experimented using different plants, seafoods, and spices. The introduction of chili peppers during the Joseon era caused an explosion of new taste sensations and the familiar red color known today.
Seasonal and regional ingredients and differences were examined. “Don’t criticize other people’s customs and don’t criticize their kimchi.” The crew visited restaurants, food stalls, and two temples. At the first temple the head monk used lotus flowers to make kimchi dishes into stunning artwork. At the second temple, the community gathered yearly to pick the vegetables and make the kimchi to be served there.
If kimchi is the heart of Korea, women make that heart pulse. In all the scenes of kimchi being made throughout the country, it was the women working together to lovingly produce it. When Ryu helped out, he was the only man among tables of women massaging the red filling into the cabbage leaves. Heo made the statement, “There are as many kinds of kimchi as there are mothers in the world.” These women might adhere to family traditions, but many of them pushed the boundaries, willing to experiment with new ingredients and combinations. “Gimjang”, the community making of kimchi, has been recognized as a UNESCO Intangible Cultural Heritage.
Whether served with wine or makgeolli, used as a side dish or main dish, in traditional combinations or new imaginative ways, the hosts enthusiastically tried them all. I enjoyed learning more about the history and making of kimchi as well as the nearly endless ways of serving it by people who demonstrated a deep love and appreciation for the national culinary treasure.
20 May 2024
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