These days, I often find myself thinking “Need… water… need… ice…” 🌡☀️😵
In an unstoppable impulse to find something that would quickly bring relief ❄️, I rummaged through various ice boxes, looking for ice cream. 🍦 (To be more precise, those of the popsicle kind – the “single servings”.) While checking the loooong labels with TINY letters on the colorful packaging, its contents were on the verge of melting [unforgivable sin!] and it felt like I would soon get more than just strange looks from shopkeepers… 😅
Even when something looked like it was a simple, water-based popsicle, its ingredient list surprisingly often revealed that there was some kind of animal component hidden inside. Beside mysterious additives for sweetness🍭, aromas👅 and color🌈, there was milk powder🥛, dairy-based calcium🥛 and gelatin🐷 [yikes!]! And sadly enough, those ingredients were not always marked in the allergen section. 🚫📝
Furthermore, even if one kind of ice cream contained only plant-based ingredients, that didn’t mean that another flavor of the same kind was also vegan. 🚫🌱Seriously each one needed confirmation.
🍦 It can be hard to find good ice cream.
But who thought the hunt for VEGAN ice cream would be this difficult and frustrating? 🌱🍦
[Whether the available vegan options are delightful after all, is a whole new topic…😣]
Anyhow, here’s a collection of meat-free, dairy-free, egg-free (though not guilt-free) vegan ice cream, which are commonly sold in convenience stores and supermarkets.
100% Mango: Mango juice plus mango chunks.
Mango popsicles
Squeezable slush…
Citrus-flavored ice cubes
Squeezable slushie
Ice cubes filled with fruit sauce
a Korea classic! Apple and strawberry
Strawberry edition of the classic Jaws
Tasted like sweet, diluted ketchup
Like frozen lemonade!
Squeezable slush…
Refreshing pineapple and kiwi flavor!
100% Mango: a piece of mango, frozen. Naturally delicious.
Shark ice bar “Jaws”! A classic!
100% Durian. Frozen. Only for Durian lovers.
The traditional Sikhye drink – frozen!
Two types of icecream made from the traditional Sikhye drink
Both flavors – Appel and Kiwi-Peach
✍️ This compilation is valid in summer 2019 and may gradually expand as (hopefully) new discoveries are made. ✍️
I’m an ice cream junkie, I know. 🍦🍨😍🍧❄️
If you have more time, money and patience to go to a (vegan) cafe that serves vegan ice cream, congratulations. Enjoy that blissful moment for me, while you’re at it!
So where ARE those cafes with vegan ice cream? 🍨 They are rare and more expensive than regular ice cream places… 💲😓 Currently, there exist merely a handful of such locations in Seoul. You can find an overview of sit-in locations serving various kinds of home-made frozen desserts on this page. 🛋💁♂️🍨🙋♀️
And what do YOU do in the heat of summer, when you don’t have access to your freezer (which is ideally filled with frozen fruit) but you are in desperate need of that sweet and refreshing cool-down THIS VERY INSTANT???
[This is a serious question. Very curious about other survival strategies.]
Trust me, I know… Learning a language can be hard, it can take a lot of time and effort to master it. And it requires constant training to keep your language skills polished. At first, a foreign language may seem like a barrier.
A typical food label in Korean contains a lot of information, but it can appear confusing.
BUT! Language is also a tool. In terms of dietary restrictions or personal preferences, it is a vital piece of equipment when searching for what you and your body need. So in this regard, it’s a survival skill. Especially in a country like Korea, foreigners do not have access to certain areas of its culture and life without understanding the local language. 🇰🇷 To provide examples regarding food, most restaurants do not possess international menus and food labels are written in Korean. On top of that, few people working in the food sector have a good command of foreign languages, so asking them for detailed information may be difficult. 🚫🇨🇳🇬🇧🇯🇵
But you know what? You don’t have to possess advanced Korean language skills, when hunting for food!
For now, it’s enough if you are able toreadKorean. Korean language uses a writing system which is not complicated! First off, it’s an alphabet. This alphabet is referred to as hangeul (한글) and it consists of only 22 letters! That’s less than the Latin alphabet, which is used (in adapted form) in contemporary English, Spanish, German, French, Italian etc.! If you have mastered the Latin alphabet, the Korean alphabet will be as easy as pie! 🍰
When you know Korean letters, you have the skill to read (and write) Korean words. That does not mean that you automatically understand their meaning, but you can read them aloud or write them using a more familiar writing system. For instance, you see the word 고기 and you know it’s read as “gogi“.
Congratulations! You now possess the skills to read Korean menus as well as the ingredients printed on food items!
Next, all you need to know is how to spell the food you want to avoid. If you check one item’s ingredient list and you spot something you do not want to consume, then you can stop deciphering the rest. Saves you time! [Find what you CAN eat by eliminating what you cannot. Basic routine of ‘picky eaters’…]
But there is an immense diversity of words for food! The list of ingredients and the corresponding list of vocabulary may appear endless! Especially today, where we distinguish between things such as dextrose, oligosaccharide and glucose-fructose-syrup, beside honey and [plain white refined] sugar. And then, there is a wider array of food sources in general, resulting in lists specifying e.g. corn starch🌽, potato starch🥔, tapioca starch🍠, water chestnut starch🌰 and modified starch…
Does that mean you need to learn all these words in Korean??? No. A few basic words will suffice! If you know that “gogi” means meat🥩 in Korean, then you can avoid anything containing the word “gogi“. This includes 돼지고기🐖, 쇠고기🐄 , 닭고기🐓 and so forth. You know right away, that these letters describe meat.* Simple, right?
Depending on the type of diet you are following, there are different words that will be of interest to you. Basically, knowing that set of Korean vocabulary is enough. Pescetarians🚫🥩 and people eating hindu🚫🐄, halal or kosher 🚫🐖 are probably fine knowing meat-related vocabulary. To this, vegetarians can simply add words regarding fish, seafood and insects.** 🚫🐟🦑🐛 For vegans, the list will include meat, fish, seafood, insects, eggs, dairy and honey. 🚫🥩🐟🦑🐛🥚🥛🍯 Someone with gluten intolerance may consider studying words denoting wheat products and the likes. 🚫🌾
Does it seem to get complicated again?
How to understand food labels written in Korean – the easy way!
Here’s good news: Recently, labels on Korean food items have become more comprehensible. While food (and bio-chemical) companies are constantly creating new food items, “magical” food additives and confusing names for ingredients, food labels are getting longer and longer. Sometimes, the ingredient section of the food label is not even printed in a legible way! However, reading the entire list and understanding each single word written in Korean is not necessary to determine whether something is vegetarian, vegan or gluten-free! On newly designed food packages, there is now an additional notice, which was introduced for people with allergies. Essential information!
Next to the (detailed) list of ingredients, there are a couple of words which are normally highlighted by a different color, written inside a separate text box or otherwise visibly marked. It may look something like this:
Note the characters 함유 (hamyu), which mean “contain” or “include”. And then pay attention to whatever is written in front of it. This is where the key sources of ingredients containing potential allergens are briefly mentioned.
In above example, the food item was produced with ingredients which originate from milk (우유 uyu), peanuts (땅콩 ddangkong), egg (계란 gyeran), wheat (밀 mil), beef (쇠고기 sogogi) and soy (대두 daedu). In other words, it contains allergens from dairy🥛, egg🥚, gluten🌾, legumes🥜 as well as cow meat🐄.
Spotting critical ingredients in food products can be this easy!***
Curious what food item is made from this combination of ingredients? In case you were wondering, here’s the answer:
They LOOK like chocolate-filled cookies shaped like edible little (base)balls. 🍪 They possess the PROMISING name “Home Run Ball” (홈런볼). ⚾️ And they contain quite a number of “interesting” ingredients. 😯 But what’s beef got to do in there? That’s exactly what I was wondering, too… 🤯 By the way, the “함유-listing” is not to be confused with the disclaimer mentioning that the item was produced in a factory processing other foods and therefore may contain traces of those. Beef in the form of beef tallow / suet (우지 uji) is specified among the actual ingredients!
As you can see, there are no real excuses for not learning Korean! At least some. Come on, sit your bum down already and learn those 22 Korean letters! And then make your very own set of Korean vocabulary. That’s perhaps no more than a dozen words. The rest is practice and application in real life!
Why you need to be able to read Korean on food labels
And there will be tons of opportunities for you to train! In daily life, you will be able to use your skills regularly! Because you technically need to check the label of every food item! Even if you find one thing that is vegan/vegetarian, a different food company may possess a different recipe using animal products.
Just to give you some examples, oftentimes, there is gelatin hidden in yogurt and candy, most bakery products contain dairy, and fish sauce or anchovy powder are common ingredients because they ‘enhance the flavor’. There are even noodles, which consist of powdered egg shells or ground shellfish! [Why??? 🤔] In addition to that, large and international brands adapt their recipes to the local taste, so familiar foods such as oreo cookies taste less sweet and contain components of dairy (whey powder and lactose) in Korea. [Oreos are NOT VEGAN in Korea!!! 😱]
Example of packaged buckwheat noodles used in the Korean dish Naengmyeon 냉면.
Buckwheat noodles containing wheat, buckwheat and shellfish (powdered cockle shells).
Oreo cookies listing wheat, milk and soy as allergens.
What are the benefits of learning how to read Korean food labels?
If I haven’t made my point clear enough already, let me put it this way: It’s a vital skill that enables you to identify food. It gives you the freedom to decide what you purchase and what you consume. It’s for more independence and self-determination with regards to your diet and lifestyle.
Best is: You can start out by studying the Korean alphabet by yourself, without signing up for Korean classes. You also do not need to worry about pronunciation, yet. For the beginning, it’s enough if you can quietly read and understand the basics. There is no need to bother memorizing massive amounts of vocabulary. Simply focus on what is important for your survival in Korea’s food jungle.
Eventually, when you go shopping for groceries or search for snacks at a convenience store in Korea, you can check the food labels on your own. Do apply your newly acquired skills in real life! Then you will quickly improve your reading skills and grow accustomed to the necessary vocabulary. Don’t forget that, after all, practice makes perfect.
Additional notes by the author
*) Here’s a wonderful exception to above rule: The word 콩고기 (kong gogi) translates literally to “bean meat” and denotes meat imitations based on soy, seitan (wheat protein aka gluten) or a mixture of both. In other words, it’s a vegan alternative to real meat. Important vocabulary, nevertheless! But not necessarily something you might want to avoid, unless you dislike processed foods overall.
**) Yes, insects! Traditional Korean cuisine is not actually characterized by insects, but there is one common street food item, which is made from the pupa of silk worms: Beondegi (번데기).
***) Unfortunately, not all types of fish are declared as allergens on the packaging. Thus, this technique does not serve as the universal tool to rule out non-vegan or non-vegetarian foods. As a rule of thumb, however, fish products🐟 are normally not added to sweet food items.
Who decides what’s correct and what is not when it comes to tomatoes and potatoes, anyways. Despite pronunciation,* there are also disputes regarding the classification of these two food items. Is a tomato a fruit? Or is it a vegetable? Is a potato a vegetable? Or is it more than that, considering it is a staple just like bread, noodles or rice in many countries other than Korea? ➡️ fries🍟 = 🍚 rice ➡️ ❌ or ✅❔
Moreover, is there even such a thing as the “right” way of consuming them? In a previous post, I’ve introduced you to the Korean way of eating potatoes. Now, let’s take a look at tomatoes in Korea… 🤓
Boxes of “chal tomatoes” on sale at a grocery store in Seoul, July 2019.
The first thing you will notice is that they look different. Today, there exists such a diversity of tomatoes all over the world. In Korea, many tomatoes are pink or green or even both! One of the most common varieties is the “chal tomato” (찰토마토), which is pinkish and somewhat green. Apart from the color, they are similar in size and shape to the regular, bright orange-red tomatoes, which are familiar in Western cuisines. But these Korean tomatoes taste less tart and have a dry, almost grainy texture when consumed raw. Then there’s also the dark green “daejeo tomato” (대저토마토), also called “heuk tomato” (흑토마토 – black tomato) or “jjapjjari tomato” (짭짤이토마토 – lit. ‘salty tomato’), hinting at characteristics of this kind of breed. But there exist also global varieties such as the small but popular cherry tomato which is called bang-ul tomato (방울토마토) in Korean, translating to “water drop tomato”. Occasionally, one can encounter more exotic varieties like the “green grape tomato” (cheong podo tomato 청포도토마토), which supposedly creates good eating sounds (ASMR).
Let’s move on towards how to eat tomatoes. If you are convinced that tomatoes are vegetables and you drink your tomato juice with salt and pepper (maybe even hot chili flakes or Tabasco!), then you must have grown up in the so-called Western world.
Freshly blended tomato juice at Cafe Eldyn (카페 엘딘) in Hwaseong 2019.
If you then have tomatoes in an East Asian country such as China or Korea, you will be shocked. Because there, tomatoes are naturally seasoned with sugar. Or sugar syrup. Or honey.
💣
💥
*BOOOOM*
🤯
Why?????????????????????????????????????????????
You might ask yourself after the initial shock vanishes, allowing your brain to work again.
This happens to me all the time whenever I order fresh tomato juice and forget to mention that I don’t want my serving to be sweetened. In most Korean coffee shops or juice bars, the basic recipe for “tomato juice” (토마토주스) – which is actually more like a smoothie – is blending fresh tomatoes with water and sugar syrup. And more fancy variations feature honey instead of syrup. Either way, unless you interfere, the tomato drink will automatically be served sweet. But if YOU personally prefer tomato juice without any sweetener at all, you could use the following sentence upon ordering:
“Please do not add sugar, syrup or honey into my tomato juice.”
This should arrange for you to be served plain tomato juice, and it gives you the chance to enjoy it the way you like it – be that pure or savory with added salt, Tabasco … you name it! If you get pre-made tomato juice from a supermarket or a convenience store, however, even your freshly acquired Korean skills cannot do much. The tomato juice is most likely going to taste sweet. You could still use your language skills to check the label before purchasing it. And then, it’s your choice of accepting the novel taste or avoiding it altogether.
Anyways, I guess the answer to the big question of WHY is that in Korea, they consider tomatoes as fruit.
Cherry tomatoes and green grapes in a fruit snack box from a Korean convenience store.
Tomato Bingsu (토마토빙수) consisting of shaved ice, milk and sweet tomato puree, garnished with tomato, pepper and basil, at Tokyo Bingsu (도쿄 빙수), Seoul 2019.
Consequently, you can find tomatoes inside assortments of fruits served as sweet snacks or for dessert. 🍓🍍🍇🍏🍅 In some places, you can even find Korea’s shaved ice dessert bingsu (빙수) with tomatoes as topping: Sweet milk -frozen and shaved into fluffy, snowflake-like ice crystals which instantly melt in your mouth – is garnished with the slightly tangy flavor of sweetened tomatoes and pink tomato sauce. Yuck or yum? 🍧🍅 Once, I encountered a chocolate fondue, which featured pieces of cake, cookies, ice cream and fruit. 🍫🍰🍪🍦🍓 Among those fruit, which were supposed to be dipped into molten chocolate, there were cherry tomatoes! 🍫🍅 I leave the taste up for your own imagination. Back then, I was too appalled that I did not dare trying it and instead watched (half in horror, half in curiosity) my sister eat everything… In hindsight and perhaps with a few more years of ‘life experience’, I am thinking, it couldn’t have been thaaaat bad. After all, everything tastes good with chocolate, right? [Still, I am not willing to cook this up for myself, just to give it another shot!]
Vegan Popsicle with sweet tomato flavor
Various ice cream popsicles, including one filled with tomato ketchup.
Tomato juice sold in a supermarket. Ingredients: water, high fructose corn syrup, tomato paste, citric acid, tomato aroma, CMC (?), lac color, vitamin C
Advertisement for coffee and fresh fruit juices (생과일주스), including tomato juice (2nd from top)
Other instances illustrating how tomatoes are considered fruit in Korean culture can be discovered during ancestral rites or at Buddhist temples. On certain occasions, fruit and other valuable delicacies are traditionally offered to deceased spirits and deities. There, you can sometimes encounter tomatoes artfully stacked, next to towers of other types of fruit such as apples, melons, grapes, bananas, oranges, tangerines and pears.
Offerings of fruit in front of a devotional image at Buddhist temple Cheoneunsa (천은사) in Gurye, Jeollanam-do.
[Detail] Large tomatoes as a devotional offering inside a Buddhist temple hall.
The
know-it-all says: “Botanically, tomatoes are indeed fruit. They are the
seed bearing fruits of tomato plants.” 🤓
Following the same logic, also cucumbers and eggplants are fruits. Why don’t we
eat those sweetened for dessert? [Seriously, why not?]
I have no answer to the last question above. Do you? I would love to hear some explanations. I would also love to hear, how you enjoy tomatoes. Sweet or savory? Fresh or cooked? Red or green? Maybe you know of some other country’s exotic way with tomatoes? My only conclusion here is that tomatoes, however we may classify them, are diverse and fascinating. 💚🍅❤️
Notes by the author
*) Above quote is a reference to the song “Let’s Call the Whole Thing Off” in the movie Shall We Dance (1937).
You may find boiled potatoes boring as a side dish🥔, but you love french fries🍟. And a bag of chips miraculously disappears when you watch a movie. 📺
Thinking you know potatoes? 🥔
You’ve probably had potatoes in all kinds of ways: Boiled, mashed, baked, roasted, fried, cooked ‘au gratin’…
You also know there are various kinds of potatoes: Potatoes with white or yellow flesh, covered with brown or pink skin. There exist even blue potatoes! Sweet potatoes, yams and regular potatoes are not the same thing either.*) 🥔=/=🍠
Congratulations, you know a lot about potatoes. 👍
But have you ever had potatoes the KOREAN WAY? 🇰🇷
You shall experience potatoes from a totally different perspective in Korea.
Firstly, potatoes are not considered a staple food as in Western cultures. Here, the staple food is rice. Period. 🍚 Potatoes, on the other hand, are rather enjoyed as a snack in between meals. How? On their own. Plain. What? Just potatoes. Steamed. [Did you ever think of steaming potatoes before?] Right, steaming is an option of preparing food, remembering that now. Koreans also boil potatoes in water just like Westerners do. Still something seems odd. Without any seasoning? Well, yes. Sugar. WHAT?
This is how I encountered potatoes in Korea for the first time: Grandmother brought us a tray with steaming hot potatoes, next to it was a bowl of white sugar. We were supposed to peel the potatoes with our hands and then dip them into the sugar. This was in the 1990s. In other families, the potatoes may be entirely coated with sugar before serving. While this seems like an old-fashioned way of preparing potatoes, this snack is still available at some street stalls. Plain potatoes to go. 🥡 Yay! Alternatively, another popular snack, which is sold as street food are small potatoes, that have been peeled and fried in vegetable oil until partially golden brown. These little spherical potatoes (normally referred to as algamja (알감자) or tong-gamja (통감자)) are served with sugar or salt and eaten with toothpicks or wooden skewers.
Various snacks sold on the street: Fried potatoes served with brown sugar, cooked potatoes, sweet potatoes, boiled eggs, peanuts, bell pepper, Korean melon etc.
Furthermore, potatoes are treated somewhat like vegetables. One vegan side dish (common in restaurants and at home) is made from thin slices of potatoes fried together with julienned carrots and onions in vegetable oil (gamja bokkeum 감자볶음). Another veggie-friendly side dish consists of potatoes, which have been cooked in a soy sauce-based brine (gamja jorim 감자조림). Once, I’ve even seen potatoes served raw in a noble Korean restaurant – very finely sliced and bedded on a sweet-and-sour sauce. So basically, when potatoes are served as a side, you have starch to accompany your bowl of rice, which is served as the staple. 🍚➕🥔 Hooray!
Following this scheme are also developments regarding modern foods in Korea, i.e. foods with recent Western origins. Let’s talk pizza and say “pija” (피자) for Korean pizza. Forget Italian pizza. Think American pizza plus K-pop. In Korea, they put french fries on pizza. 🍕➕🍟 Potatoes are in fact a common topping on Korean pizza – especially when you order the vegetarian option. Order your veggie-friendly gamja pija (감자피자) for double indulgence. And to properly top things off, go to one of the Korean pizza places, where you can add sweet potato cream as a topping around the crust. 🍕➕🍟➕🍠 Don’t feel like pizza? Then there’s also the option to get a veggie-friendly burger at Lotteria (Korean version of McDonalds or Burger King), which is filled with – guess what – a hash brown! Who needs a burger patty alternative, if you have potatoes?! Oh and don’t forget to order french fries as the side! 🍔➕🥔➕🍟
Irish Potato Pizza (customized order: bacon omitted) with additional “Gold Ring Crust” by Papa John’s, 2019.
“Mozarella in the Burger Hashbrown” at Lotteria, 2018.
If this is too much greasy decadence for your taste, how about a salad? 🥗 Contemporary Korea also offers potato salad – called gamja saeleodeu (감자샐러드). How to make Korean potato salad: Take a regular potato salad with mayonnaise dressing, mash everything with a fork until it’s an even paste with tiny pieces of vegetables (and occasionally ham), and then shape the mass into pretty balls using an ice cream scoop. To be frank, I have not thoroughly studied recipes on how to make Korean potato salad. But that’s what it looks like. Whatsoever, I have done research on how it is consumed. (In other words, I have more experience eating it!) How to eat Korean potato salad: 1) Enjoy it as a side dish next to your bowl of rice, while eating with chopsticks. 🍚➕🥔➕🥢 2) Place one scoop of potato salad in between two slices of toast and make a sandwich. 🥪➕🥔. Apart from that, you can find it at the salad bar of buffets, ready for you to assemble your own healthy, vitamin-packed, light salad creation. There may be more ways of serving Korean potato salad, but those are the ones that stuck in my mind the most. By the way, you can find this salad also ready-made in super markets and convenience stores, normally next to sweet potato salad and pumpkin salad, which have similar consistency.
After all, if we continue considering potatoes as vegetables, above equations appear to make sense. Right? At least a little bit…?
“Milk Blended with Potato” at Starbucks in 2019.
As recipes are continuously diversifying, let me tell you about the most recent food trend happening at Starbucks. The current summer 2019 menu includes “Milk Blended with Potato”, which is essentially a milkshake topped with flakes of potato chips and drizzles of cheese sauce. After pizza, fries, sandwiches and salads, it was indeed time for dessert! 🥛➕🍦➕🥔 This concoction tastes very sweet in the milky base but salty, greasy and cheesy on top. 🧀Good luck on getting your brains to accept this combination! (I failed and couldn’t finish it. 😖)
Vegan potato tteok (gamja tteok 감자떡) made from potato starch and filled with sweet bean paste.
Apart from these “curious” ways of consuming potatoes,**) there are many other dishes featuring potatoes in Korea. They are used as ingredients in various foods, ranging from stews to soups, noodles, dumplings and dessert – too numerous to list all. Definitely worth mentioning are potato pancakes as well as potato tteok, which are classical Korean dishes. Both are mainly made from potatoes and entirely vegan.🥔🌱
After all, potatoes are very versatile and they are used in multi-fold ways all over the world. In Korea, you can discover new cooking methods of potatoes. It seems like you are meeting a totally new food! 🥔🤝😊 Hello, Mr. Potato! Nice to make your acquaintance! “감자씨, 안녕하세요? 처음 뵙겠습니다. 만나서 반갑습니다!”
Fresh potatoes, sweet potatoes and carrots in a supermarket in Seoul, June 2019. Note the proportions.
Additional notes from the author:
*) In Korea, there is already a strong distinction between potatoes (gamja 감자) and sweet potatoes (goguma 고구마), as demonstrated in their respective names.
**) Termed “curious” from the perspective of the author, who has grown up in Germany, a country famous for its consumption of potatoes. Thus, based on personal background and experiences, the depicted customs regarding potatoes in Korea seem unconventional and novel in the eyes of the author.There is, however, absolutely no intention to judge what the ‘proper way’ of enjoying potatoes is (doubtful whether such a rule existed anyways).
“Balli balli!” (빨리! 빨리!) Move fast, act immediately, there’s no time! Anyone who visits Seoul will quickly notice how many people appear to be in a rush in whatever they do. Some may call this impatient and short-tempered, others may consider this behavior as targeted at optimization of processes. In the end it might be a mixture of both.🤷♂️
In connection with this collective mindset, there is the phenomenon that the entire city of Seoul is changing rapidly: New buildings arise out of nowhere, businesses open and shut down within a few months, and the smartphone you purchased last year is already too old to attract potential pickpockets. The same is true for various expressions of contemporary culture, such as fashion trends, hair styles and nail art. But did you know that there exists also such a thing as food fashion? In South Korea, it certainly does!
Food fashion???
YES! Of course!
Food is more than just something to fuel your body with energy. [D’uh!]
Food is creatively developed to please all your senses. Ideally, the sensory experience includes that its immaculate outer appearance attracts your attention, after which you will be seduced by its mouthwatering scent. When you touch it, you can feel its texture and discover that it consists of multiple layers, from the outer crust towards the interior. In your mouth, then, your tongue further explores the transmuting textures and plays with the pieces of food. Released is its unique taste – seasoned perfectly in balance with the bliss point. The taste is addictive. You want to take another bite. And another bite… And another… [Note to self: Better stop here. By that I mean indulging in eating as well as further remarks!]
Object of desire? Tofu pasta at ‘Green Pantry’ in Seoul, spring 2019.
In short, food is designed. It is the product of a process, which requires knowledge about the materials, physical skills and creativity. Regardless of it being grandma’s famous apple pie, the hand-pulled noodles from the traditional Chinese restaurant or the industrially manufactured foods, which engage bio-chemical scientists, nutritionists as well as marketing agents. They all aim to create food whose design persuades us to eventually consume it.
We have come so far that food photographers and food stylists are established as fully recognized jobs by now. 💇♀️💅📸 In other words, people can be professionally trained in these fields! And in South Korea, the market of the food industry is fairly big. And not to forget, also, the marketing department is a driving force in food fashioning and generating trends.
So in (random?) intervals, new food trends are evolving. Some of these trends are very short-lived, some vanish after a few months, and yet others last for years and may establish themselves as a kind of “style”.
The object of such trends could be an existing food item that has been imported from other cultures. To provide an example, German Schneeballen (shyu-nebalen 슈네발렌) were once in fashion in Korea. Sometime between the years 2013 and 2014, a Korean friend proudly told me about her experience of having eaten this “traditional German dessert”. I had never heard of it before, so I looked it up on Wikipedia and finally discovered these “snow ball” like pastries on a Christmas market in Berlin. In Seoul, however, they had practically disappeared by 2015, and I considered myself lucky when I eventually found a cafe which had specialized in Schneeballen in a provincial city in southern Korea!
Koreanized Schneeballen labeled as “funny cookie smashing with hammer” (Manchi gwaja 망치과자), re-discovered inside Myeongdong Station (명동역). Seoul, summer 2019.
More persistent than the Schneeballen trend and also initiated by imported, international foods are such things as coffee, waffles, pork cutlet “Schnitzel” in Japanese style (donkkasseu 돈까스), French croissants and pastries, Chinese-origin Jjajangmyeon (짜장면) etc. All of these did not traditionally belong to Korean cuisine but they have been incorporated into contemporary K-food culture at varying degrees: Often they are not inferior to the original; sometimes they are transformed into a fusion product bearing traits from both cultures (e.g. green tea croissants!); yet other food items are refined and produced in a quality exceeding their foreign precursors (e.g. bienna keopi (비엔나 커피) aka. ainshyupaeneo (아인슈패너) based on Austrian coffee drink “Einspänner“, in fashion since 2018).
Variations of croissants, including flavors “green tea” and “red velvet” at a bakery in Daejeon 2017.
Ainshyupaeneo (아인슈페너) – hot and iced – at café ‘Donggyeong’ (동경) in Seoul 2018.
In other cases, one single ingredient is the stimulant for a new food trend. A sudden hype is triggered by a certain ingredient, which is then added to various existing food items. A good illustration of this is green tea powder (Jap. matcha), which in the late 2000s, was advertised as being capable of reducing the calorie intake and thus appealed to (mostly female) consumers interested in dieting. Consequently, it appeared in various categories of food, which were accordingly labeled as “well being” (welbing 웰빙). This trend was so successful that today, matcha has ended up as a common flavoring ingredient, mostly in desserts and beverages but also in noodles – similar to cocoa or chocolate-flavored foods in the Western world. Ever since, matcha latte, matcha ice cream and matcha cake are standard items in coffee shops and grocery stores in South Korea. Other examples for the single-ingredient or one-themetrend are sweet pumpkin (danhobak 단호박), mugwort (ssuk 쑥), squid ink (coloring breads, pasta and pizzas), Oreo cookies etc. One of the most recent trends, which set off this spring 2019, is based on black sugar (heukdang 흑당): You can see it mostly in bubble tea beverages and bingsu (빙수 – shaved-ice desserts) flavored, upgraded and garnished in the respective theme. Who knows how long this trend will last?
Then, there are new, innovative food items, which originate from one [unknown] creative mind and, as popularity within one region grows, are copied by competitors and distributed further. To illustrate, there used to be such a thing as “Walking Stick Ice Cream” (jipangi ice cream 지팡이아이스크림) – essentially soft serve filled into a wafer shaped like the letter ‘J’. As I recall, it was available around 2014 and 2016. While in areas frequented by international tourists, such as Insadong (인사동) and Myeongdong (명동), there used to be a food stall for jipangi ice cream every 50 meters, it seems to have completely disappeared by now. [Anyone sighting this presumably extinct ‘specie’ or willing to share old photos, please contact the author.]
Angbeoteo (앙버터) at ‘Jean Boulangerie’ (쟝블랑제리) in Seoul, spring 2019.
Another fashionable dessert invention, which I’d like to mention here, is angbeoteo (앙버터): A sandwich containing red bean paste (pat ang-geum 팥앙금) and a thick slice of butter – called “beoteo” (버터) in Korean. Bread and butter – nothing spectacular, you may think. You may also be familiar with the sweet red bean paste filling, which is common in traditional and modern Korean desserts, e.g. rice cakes(tteok 떡), steamed buns (jjim-ppang 찜빵), bean-filled bread rolls (pat-ppang 팥빵). But did you notice the dimensions of the butter that goes into angbeoteo? Rather than a slice of butter, a CHUNK of butter seems to be a more adequate description. And it’s supposed to be eaten as it is! At room temperature. No warming up in the microwave or the oven to melt the butter!!! 🛑 This curious construction has appeared in 2018 and has true fans among Korean ‘bread lovers’ or ‘bread maniacs’, who refer to themselves as “ppang-suni” (빵순이) or “ppang-dori” (빵돌이). [Personally, however, I am not very fond of butter, as you might have noticed…]
With these rapidly changing trends, I oftentimes find myself regretting to not having tried a certain food item, as long as it was available. You never know when a new food item appears or disappears. And similar to other fields of fashion, such as hair styles or jeans trends, there is also the phenomenon of trends recurring after some time. Such is the case for “Mammoth bread” (mammos-ppang 맘모스빵), which – as the name implies – is a big, rustic-looking kind of “bread”. To be more precise, this kind of Korean bread consists of two layers of sheet cake (similar to German Streuselkuchen) which are covered with cream, jam, spreads or other pastes and are then stacked on top of each other to create one MASSIVE sandwich with sweet filling. From what I have heard, mammos-ppang already existed in the 1980s. I am not sure whether it had actually gone extinct in the meantime, but modern bakeries have re-discovered mammos-ppang and breathed new life into it by breeding new variations featuring matcha flavor, chocolate, sweet potato etc. It is indeed a living fossil which enjoys large popularity at the moment.
Old-fashioned mammos-ppang at traditional market. Filled with red bean paste, green pea paste and strawberry jam. Seoul, spring 2019.
Modern mammos-ppang (junior size) from ‘Jean Boulangerie’ (쟝블랑제리). Filled with red bean paste, green pea paste, whipped cream and chestnuts. Seoul, spring 2019.
Modern mammos-ppang (mini size) from ‘Ugly Bakery’ (어글리베이커리). Green tea flavor, filled with green tea cream and green tea ganache. Seoul, spring 2019.
Vegan mammos-ppang filled with bean paste, blueberry jam and topped with almond crumbles from vegan bakery ‘Ooh Breado’ (우부래도). Seoul, summer 2019.
Next, we can also talk about food trends with regards to seasons – just like in the clothing industry. There are literally seasons for certain food items, which are A) connected to the availability of the main ingredients and B) to the conditions of the natural environment. The first factor is related to the fact that spring greens, edible flowers or fresh strawberries simply do not exist all throughout the year. Once in season, however, suddenly all sorts of foods are flavored with the respective ingredient. Consequently, many coffee shops temporarily offer special desserts and beverages inspired by the short but intense bloom of cherry blossoms. 🌸 Let’s say, you missed out on Korean Starbucks‘ cherry blossom menu this year, then you need to wait until next year. But who knows what concoctions their creative department will cook up in the meantime? Perhaps, you will never get a second chance to try that green tea latte with cherry blossom cream and pink chocolate! While there is some joy in looking forward to new, delectable creations, there is also a sad aspect of such ‘limited editions’ in the food fashion world. The second factor determining a food season are weather conditions. Many Korean restaurants have an additional summer menu, featuring mostly cold noodle dishes – a welcome refreshment during 40 degrees Celsius plus humidity! ☀️🌡 Who wants to eat noodles in a chilled broth with ice cubes during winter anyways? (Ironically, hot and spicy dishes as well as nourishing stews are available independently from outside temperatures, though.) Seasonal eating is a thing. Just like dressing according to the weather conditions. Overall, with regards to food seasons, Korean food fashion is comparable to other cultures. Germany, for instance, has likewise developments whenever regional produce such as rhubarb or asparagus are available. Also, [most] ice cream parlors open only during the warmer months. [Totally incomprehensible in the author’s opinion.]
Last, but not least, above mentioned food trends and the impact of food on contemporary Korean culture are also visible in the country’s language. Korean people actually say things like “This [random food item] is in fashion now, isn’t it?!” (요즘은 [앙버터]가 유행이지!) or “That bakery is very popular at the moment!” (저 빵집이 요새 되게 잘 나가는 곳이지!) or “This coffee shop is totally in!” (여기가 핫한 까페야!). In context with the latter statements, you will see people standing in lines outside restaurants and bakeries, which have received attention in the media and turned into a pilgrimage destination for foodies. People are willing to wait for hours just to taste that renowned food item. There are not a few committed foodies, who travel inside the city as well as nationwide just to visit certain locations because of the food. Eventually, their experiences and impressions are published online on various social media channels, in which they proudly show how they have been able to consume a certain item or visit a famous eating location. It is a way of making a [food] fashion statement.
Excerpt of YouTube search, May 2019.
To conclude, this post is a rough sketch of the current phenomenon of food fashion and eating trends in South Korea. The entire topic as well as corresponding customs surrounding food in general exhibit immense dimensions permeating social structures, religion, language, cultural as well as economical developments and more! After all, TV programs, Instagram, YouTube and other media are filled with edible content, which transcends traditional information on recipes or cooking instructions: They feature e.g. eating channels (mukbang / meokbang 먹방), new food reviews, restaurant suggestions and so-called “food porn”, all of which instantly convey a very graphic image of Korea’s obsession with food.
Matcha icecream on matcha frappucino next to matcha cake. Photographed in Gyeongju 2018.
🥦🥒🍏🥝🥗 💚 Greeeeeeeeeeeeeeeeeeeen! 💚 Isn’t green food fascinating?
Who does not know about green tea powder alias matcha* and its current use as an eye-catching addition to foods? It frequently appears in East Asian products and by now, it is advancing globally into the spheres of innovative as well as health-conscious food production. At first, the vibrant green may appear alarming to some 🤢, but the fascinating color and intricate bitter taste eventually manages to bewitch matcha enthusiasts all over the world. 🍵🧙♂️
But who knows the source of ⬇️this beautiful deep-green color? 👽
“Ssuk tarte” by patisserie Arari Ovene in Seoul 2017.
This, may I introduce, is thanks to mugwort (Artemisia princeps), whose Korean name is ssuk (쑥). 🌲🧚♀️ Isn’t the color enchanting?
Ssuk is a native herb, which is rather important in Korean culture** – most particularly in its cuisine featuring the characteristic ingredient in savory main dishes, desserts as well as beverages.🌿 In Korea, the plant, which grows like weed in nature, is consumed when its leaves are still young and soft. 🌱 Early spring is the only season it is harvested, so you will see foods featuring (fresh) mugwort on the seasonal menu of many cafes and restaurants during this period! The young seedlings grow quickly into a tall plant with leaves too stringy and hard to be chewed. Nevertheless, you can encounter many food items flavored and colored with mugwort throughout the year: Rice cakes, bakery products, latte etc. Yet, in such cases, mugwort is used in dried form, most likely as a powder made from the young plants, which were harvested in spring, dried and then finely ground.
Young mugwort in spring.
Dried leaves of Korean mugwort.
In cooking, baking and beverages, ssuk contributes its turquoise-green color (when used as powder) and additionally stringy texture (when used fresh) to the respective food item. Typical for ssuk is its distinct herbal scent, for which it is being cherished by Koreans. When ssuk is eaten raw or in large amounts, however, its bitter taste may be perceived most prominently.
Dried mugwort leaves brewed into tea.
Furthermore, ssuk is ascribed positive effects on the health – especially beneficial to women. To provide an example, in Korea, tea from dried mugwort leaves is supposed to strengthen and warm the body from the inside. (But since I am no expert in traditional herbal medicine, I do not feel qualified to explain this phenomenon.) In correspondence with its medicinal properties, mugwort is generally quite significant in Traditional Chinese Medicine – moxibustion is a common application of mugwort, which even people outside the East Asian culture sphere may have heard of already.
Mature mugwort growing on the side of the road in Germany.
In fact, mugwort also exists in Europe. In Germany, the herb is referred to as “Beifuß” and has traditionally been used as a spice – but here, the dried flowers of the adult plant are used! A famous German dish featuring dried mugwort flowers is the roasted goose prepared on Christmas (“Gänsebraten mit Beifuß” or “Weihnachtsgans”). Perhaps, you happen to have grown up in a family that customarily uses this herb? Or are you familiar with this plant for some other reason? After all, it is possible that the two of you have already been acquainted! You just weren’t aware of it. 🙂
Notes by the author:
*) Matcha is the Japanese reading of ‘抹茶’ (ground tea), which is pronounced “mǒchá” in mandarin Chinese. The Korean reading of the same characters is malda (말다), but it is often referred to as malcha (말차) or simply called nokcha (녹차), which means green tea.
**) In terms of culture, let me just briefly mention the “Tale of Danggun” (당군신화), one of Korea’s creation myths, in which the consumption of mugwort as well as garlic play a decisive role on how the narrative evolves.
This question does not only concern vegans in Korea. But for vegans, this subject is particularly confusing.
The question of what is honey and what is not, is material for a multi-layered discourse.
To begin with, the Korean term kkul 꿀 basically means honey. 🍯 But not everything that is called ‘kkul‘ actually contains honey. Such is the case for many fruits which are sold as ‘honey apple’ 🍏 (kkul sagwa 꿀사과) or ‘honey strawberries’ 🍓 (kkul ttalgi 꿀딸기). There exist even ‘honey chestnuts’ 🌰 (kkul bam 꿀밤) or ‘honey sweet potatoes’ 🍠 (kkul goguma 꿀고구마), which are sweeter than normal! The word is simply added by producers or vendors to emphasize their superior, honey-like taste. In other words, “kkul” functions like a quality label.
Korean honey melon (chamoe 참외) with stickers designating them to be as sweet as “honey” (kkul 꿀).
Next is the phenomenon that some Korean food items are equipped with the word ‘honey’ simple because they resemble it. Common examples are filled 🥞pancakes (hotteok 호떡) as well as 🍡rice cakes with syrup filling (kkul tteok 꿀떡). In making these, the combination of (brown) sugar, cinnamon / sesame and heat results in a liquid which is golden in color and sweet – reminiscent of honey. Historically, honey has been a precious ingredient in Korea and accordingly, its name is used to add value to foods, even though they may not actually contain it. This applies also to dishes such as Korean confectionery gangjeong (강정) and yugwa (유과) as well as toppings or dipping sauces, which use traditional rice syrup (jocheong 조청), oligosaccharide syrup (oligodang 올리고당), glucose-fructose syrup (aeksang-gwa dang 액상과당) or corn syrup (mulyeot 물엿) as the sweetening ingredient. Sometimes people (proudly) proclaim that their products contain ‘honey’, but after multiple inquiries or checking the ingredient list, it turns out that merely honey-like substances such as those above have been used in the manufacturing process.** Once again, ‘honey’ is a tag suggesting food quality in Korea.
Apart from this, Korean honey – especially honey from cheaper brands – is accused of not being derived from flowers. This issue is widely known and has been criticized for years, yet it is a common practice among industrial honey producers. Basically, industrially raised honey bees are (partially) fed with a substitute (a kind of sugar syrup) instead of flying about in search of flowers. Accordingly, the honey these bees produce does not originate from the nectar gathered from plants. 🐝🚫🌻 Honey which has been produced in a natural but more strenuous process, is necessarily more expensive. 💲 How do you know what kind of honey is used?Check the ingredient list on the food label! The Korean word for this industrially produced honey is 사양(벌)꿀 (sayang (beol)kkul), while the naturally produced honey is commonly referred to as 천연(벌)꿀 (cheonyeon beolkkul).
Yet, it is difficult to judge the quality of honey based solely on its label or price, as scandals and chemical analyses suggest. Since production methods and the quality of common Korean honey are strongly debatable, even some non-vegans abstain from mass-manufactured honey. *
In processed foods, items are particularly prized when ‘real honey’ is one of their ingredients. Due to the high cost of pure honey, however, oftentimes the final product contains only a small portion of honey. Other sweeteners and aroma are largely in charge of imitating the taste of honey. In particular, confectionery such as dagwa (다과) and yakgwa (약과) as well as sweet Korean teas (e.g. jujube tea 대추차, yuja tea 유자차, ginseng tea 인삼차) are traditionally prepared with honey because of its ascribed health benefits. But nowadays you may find that they contain honey only in low quantities or none at all. In short, regardless of advertising strategies, honey is generally not used in large amounts because it is expensive.
Eventually, the word ‘honeyed’ seems appropriate in describing foods which exhibit characteristics similar to honey. It is often ambiguous, whether it refers to real honey or an alternative. The origin being either animal-labor or processed plant materials is vague for the most part. So how can you tell whether something contains honey? In case checking the label is not an option, asking the cook, staff or vendor directly may be. If this is too difficult because of language barriers, or the resulting answer does not seem trustworthy, avoiding things labeled as ‘honeyed’ entirely appears to be the safest way.
Additional notes:
*) Concerned consumers purchase honey only from trusted (private) sources. Instances of scandals, reports of angry customers etc. are numerous online. Keyword search for “fake honey” (gajja kkul 가짜 꿀) in Korean.
**) Rather than language difficulty, I’m starting to believe that this is due to general lack of knowledge. Similarly, I occasionally encounter people who claim that their products do not contain any sugar. Upon asking why they taste sweet, the response is that they use honey or some kind of syrup. No sugar? Right…
🐦Birds are singing.🕊 🌸Flowers are blooming.🌼 🦋Insects are buzzing around.🐝 🌱New leaves are sprouting on plants.🌿
It’s basically screaming in your face: 🌤 SPRING IS HERE!!!! 🌷
How else can you tell? 🤤Fresh spring greens (bom namul 봄나물) are back!!💚
Dishes made from tofu and spring greens (pictured: dol namul, dureup, bangpung namul, dallae)
Traditional Korean food is characterized by turning seasonal and local ingredients into diverse healthy and flavorful dishes. In particular, the abundance of side dishes consisting mainly of 🥦vegetables, 🍄mushrooms and 🌿wild herbs is a wonderful aspect for vegans, vegetarians and vegetable-lovers! 🤤💚🥕 And now, as spring greens are in season, these are used to upgrade dishes with the special flavor of spring.🌱 Accordingly, you will notice how additional fresh greens are currently offered in grocery stores, on traditional markets, and in restaurants.
There exists quite a diversity of edible greens native to the Korean peninsula. Among the common ones, you will find:
ssuk (쑥) – the young leaves of Korean mugwort (Artemisia princeps) are harvested before the plant develops tough and stringy leaves. Its aroma is so popular that it is frequently added to rice cakes, bakery and beverages (e.g. tea or ssuk latte 쑥라떼) all year round
chwi namul (취나물) – various species from the family Asteraceae, e.g. 참취 (Aster scaber), 곰취 (Ligularia fischeri), 미역취 (Solidago japonica)
cham namul (참나물) – Pimpinella brachycarpa bangpung namul (방풍나물) – edible leaves of a plant which belongs to the same botanical family as carrot, parsnip and parsley
sebal namul (세발나물) – the fine thread-like leaves of this plant are edible raw as well as briefly blanched.
dol namul (돌나물 石上菜) – Sedum samentosum
dureup (두릅) – newly sprouted leaves of the tree Aralia elata, which are edible after cooking and thus softening the shoot’s stings.
dallae (달래) – Alliummonanthum is a kind of small spring onion
sseumbagwi (씀바귀) – roots from a plant scientifically called Ixeridium dentatum. As the name implies, these roots are quite bitter and are reminiscent of dandelion.
달래 Allium monanthum
방풍나물 Bangpung namul
두릅 Aralia elata
취나물 Astereae
씀바귀 Ixeridium dentatum
Prices for these greens vary by type, but they are generally quite affordable – often decisively cheaper than common vegetables from Western cuisines such as spinach, lettuce or cabbage! Normally you can buy a package (supermarket) or a ‘shovel full of greens’ (traditional market) for something between 1000 KRW and 3000 KRW.
Side dishes made from sebal namul, sseumbagwi and dol namul
If you wonder how these are eaten, recipes for spring greens are innumerable! In general, most of them can be turned into simple vegetable side dishes by blanching them in lightly salted water and then seasoning them according to personal liking. In addition to that, some can be eaten raw in combination with a flavorful dressing – sebal namul and dol namul for instance. Other ideas are to add them to stews, make savory pancakes or use them as a topping in a bowl of mixed rice (Bibimbab 비빔밥).
During the rest of the year, you may encounter some of these greens in dried form as well. However, the texture, flavor and aroma differ decisively from the taste of the fresh plant. So don’t miss out on this opportunity and enjoy this spring treat as long as fresh greens are available over the next few weeks!
Happy experimenting and exploring the various flavors of these local vegetables! 😊
Fact #2: Gelatin is made from 🐖pork. Or some other kind of animal remains.
Vegans, vegetarians, pescetarians, Muslims, Jews and many more know about fact #2.
But how come many still do not know where gelatin is from?
And how is it that the use of gelatin is so widespread in the food industry?
It has become so common, that it is added to foods you wouldn’t expect to find it in.
Assuming that jello and regular jelly treats are familiar foods made with gelatin, I keep thinking it is not worth mentioning it. But who knows? Personally, I had never thought about gelatin being added to something like marshmallows – until a friend mentioned it and I eventually checked the label. 😰
Ever since, reading labels has been very… interesting… 🤔
In order to share some more facts with you, let me tell you that many yogurts in the US 🇺🇸 contain gelatin as well. This seems very bizarre to me, because in Germany🇩🇪 and other European countries, there is no need for yogurt to have gelatin added to them. It is generally quite easy to find plain yogurt that is 100% milk fermented with various lacto-bacteria. Even when it’s not labeled specifically Greek yogurt, it is creamy enough for you to spoon it up. 🥄
In South Korea🇰🇷, however, the situation is different again. Not only is it difficult to find plain yogurt which has not been sweetened. (Btw, I’m not talking about ‘drinking yogurt’ such as Yakult here.) But similar to my experience in the US, most store-bought yogurts contain gelatin.
🤯 Mind-blowing. Why? 😱 Why does it need gelatin??? 😵 Big question mark.
So far, I could identify only two brands which neither contain gelatin nor additional sweeteners: Sangha Mokjang‘s Organic Plain Yogurt and Namyang‘s Milk100 Yogurt.
Unfortunately, not every supermarket or convenience store carries these yogurts. On top of that, yogurts are somewhat expensive💲 in Korea – just like many dairy products in general. Because of that, I tend to make yogurt myself.*
Beside yogurt, there are other foods which contain gelatin. I understand that certain dishes, desserts in particular, require a gelling agent for texture. Although there are various gelling agents – also of plant origin -, each gelling agent exhibits certain characteristics and in certain cases, gelatin happens to be the preferred choice.
Regarding my experience in Korea and for reasons unknown to me, the following foods occasionally contain gelatin:
yogurt 요구르트
pudding 푸딩
mousse cakes 무스케이크
regular fruit jello? 브띠첼? (need to confirm this one still)
As there may be exceptions, you can always check the label or ask someone. In a café or at a bakery, you could do so for example by asking like this:
Hoksi jelatin deureogadnayo? “혹시 젤라틴 들어갔나요?” Does this contain gelatin, by any chance?
In conclusion, things are not always what they seem. Gelatin and other animal derived ingredients may be invisible and familiar foods tend to be different in other cultures. Thus, I highly recommend learning Korean language in order to avoid misunderstandings. 🗣
*) This just needs a little bit of preparatory time 🕖, planning ahead📝 and keenness to experiment. 🤓 (It will not work if you have a sudden craving for yogurt or are impatient.) Other than that, it’s actually pretty simple and doesn’t require more than fresh milk, a yogurt starter culture and a source of constant warmth, such as a radiator or the traditional Korean floor heating (ondol 온돌).
Vegan sushi (chobab 초밥) made with thin slices of gonyak.
Now, what is this? 😶 You might wonder.
This is a jelly produced from the root of a plant scientifically called Amorphophallus konjac, the Korean name for it is gonyak (곤약).
It smells a bit fishy, the texture is chewy, squeaky, almost rubber-like… maybe close to squid…🦑 But, this is no regular sushi topping! 🍣
It is perhaps more common in Japanese foods, where it is referred to as konnyaku (菎蒻). In Korea, I’ve seen it added to stews or stir-fries, because it can absorb the flavor of the surrounding sauce pretty well. It can also be used as a thickener in desserts or as low-calorie, low-carb replacement for noodles. It’s totally vegan, gluten free and simply fun to eat. 😆 *squeak*
Spicy “pasta” salad made from white gonyak.
Dark gonyak noodles with vegetable topping, seasoned with vinegar chili sauce (cho gochujang 초고추장)
If you are curious to try this ingredient during your cooking adventures, simply look for it in your local supermarket! It is sold in various shapes, ranging from a block of jelly to fine noodles! 🍲
Another fun fact: In some Asian countries, they produce fruit jellies which are made using gonyak instead of gelatin as a thickener. Simply check the ingredient list on the packaging – if you find the words “곤약” or “gelling agent E425”, it refers to gonyak. 📃 Gelatin on the other hand is labeled as “젤라틴” or “E441”.
Until I learned about gonyak, I was having trouble finding a decent alternative to the common gelatin jelly. I tried numerous jelly variations (using agar-agar, pectin, carageenan, potato starch etc. as gelling agents) but the texture was simply lacking… They were either too soft, too watery or melted too quickly. 😞 Gonyak, though, creates an even more stable jelly-consistency while remaining juicy nevertheless.😋
[Now I wonder what gummiebears made from gonyak would be like! 😏]
