◆ Vegan & vegetarian food guide for Korea ◆ Survival ◆ Eating like a local ◆ K-food culture and Korean food language ◆
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... Continue Reading →
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... Continue Reading →
🍅 "I like tomato, you like tomahto... 🎶 🥔 I like potato, you like potahto." 🎵 Or was it the other way around? 🍅🤔🥔 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... Continue Reading →
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. 📺 So you think you know potatoes? 🥔 Are you suuuure??? You've probably had potatoes in all kinds of ways: Boiled, mashed, baked, roasted, fried, cooked 'au gratin'...... Continue Reading →
"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... Continue Reading →
Green tea frappuccino with ice cream and green tea cake. Gyeongju 2018. 💚 Greeeeeeeeeeeeeen! 💚 Isn't green food fascinating? 🥦🥒🍏🥝🥗 Do you know what ingredients can turn other foods green? You may remember that spinach is added to e.g. pasta and bread, and recently even chlorella and spirulina have found their way into our (smoothie)... Continue Reading →
Honey or no honey? 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... Continue Reading →
🐦Birds are singing.🕊 🌸Flowers are blooming.🌼🦋Insects are buzzing around.🐝 🌱New leaves are sprouting on plants.🌿 Everything is basically yelling: 🌤 SPRING IS HERE!!!! 🌷 Young plants of edible mugwort (ssuk 쑥). How else can you tell? 🤤Fresh spring greens (bom-namul 봄나물) are back!!💚 Traditional Korean food is characterized by turning seasonal and local ingredients into... Continue Reading →
Fact #1:Gelatin is a gelling agent. 🍮 Fact #2:Gelatin is made from pig. 🐖 Or some other animals' remains, such as bone marrow, skins or hides. While fish gelatin and bovine gelatin are usually specifically labeled (e.g. as halal or kosher), gelatin from pigs is so common that its source is often not stated. While... Continue Reading →
Vegan sushi (chobab 초밥) with slices of gonyak. This is no regular sushi! 🍣 This is vegan sushi. What is that translucent topping? 😶 Doesn't it look like slices of squid or some other type of seafood? It's a vegan jelly produced from the root of a plant scientifically called Amorphophallus konjac. This kind of... Continue Reading →
♣️Sesame Sprinkles♣️ 