This post is a flashback of our first official meeting of the semester. This post will cover the date, September 17th 2019 and our discus on Authentic Korean Dishes. The post could also be used to show you the style of how the blog will go over the topic and highlights. We hope that the warm positive vibe we have in club is shown here as well. ^^
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September 17th 2019,
The meeting opened with Madame President Yoorim telling the members what won the excursion voting and could you believe it. We decided to to mini adventures of Korean cafes. I will not spoil you with what cafes we will be doing. That will be a surprise to come. Afterward we decided that there will be no club on the 29th of October because of midterms. As much as we love meeting each other one can not have fun with a failing grade. ^^; Now that the briefing is over let’s discuss Authenticity in Korean Food!
As a warmup question we brought up our first impressions of the cuisines of Korea. Many voiced that the thought of spicy or sweet came to mind but Ronja brought up an intriguing point. ‘There is a lack of middle ground between salty and sweet in Korea’ with Vas bringing up the idea that this could be a lack of taste within the country. Vas, a vegetarian, brought up the point that Korea seem to put pork into everything. If not the meat itself then the bone would be used to make the broth.
Afterwards we discussed some unique things of Korean meals. Madame Yoorim talked on side dish culture as a norm and that they came in either 5, 7 or 8. Hmmmm, I wonder if those numbers have a important meaning? But you know, when you discuss meals we can not forget to bring up the utensils . We realized that Korean chopsticks different greatly from their counterparts and received mixed opinions among the members. Mars states that because she is from Malaysia she is used to the Chinese version of chopsticks and finds them easier. While Jun and Vas counter argued that they were heavier than the Korean.
밥밥바~
The discussion on Rice, a stable in the Asian community, Assem from Uzbekistan found that KOrean rice was really sticky, that for her sticky rice was something sold in specialty shops. Jiah added that Korea defines rice in two categories long grain or short grain. For the foreigner members this is surprising as they easily named many types of rice, yellow, jasmine, bleached, brown, and wild to name a few. Wow, now I can see why there is a museum dedicated to just rice.
김치
Did you know that anything could be made into Kimchi? Yeah, the thought is crazy to have but we discussed how there are strawberry, pineapple, mango and even peach kimchi. For Ronja she does not find the idea so far off as pineapple and mangoes are fruits that often are eaten with chili powder for some cultures. Soyeon brings the idea that the trend of kimchied fruit is likely from the fact that Koreans really enjoy combination tastes of sweet meet savory. Very Interesting.....
Did You Know?
분식 bunshik , does not mean one minute food yet instead it means food made with flour.
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