Sooooo… I’ve updated the layout a bit. And from now on, when you click on the menu button “Korean Veggie Dishes“, you will find a page with links to the individual posts. I hope this makes navigating through the information on this homepage easier!👨💻
And what else? The page is actually a list of common Korean dishes that are veggie-friendly.🌱 Each listing contains a brief description as well as a link to more information (an article or an Instagram post)! The list will be expanded continuously and will grow steadily, as I add more content.
In other words, it is…. a list of vegan Korean dishes 🌱🥕, a list of vegetarian Korean dishes 🥚🥛 and a list of veggie-friendly Korean dishes, which are easily customized 🚫🐖!!!
In a previous post, you have been introduced to the Korean look of the ‘regular’ potato.🥔 Now, let’s take a look at their relative – the sweet potato! 🍠 Thanksgiving is coming up in the US, where sweet potatoes aka yams are popular guests at the dinner table. If you’re tired of them showing up the classic way, perhaps the following lines can inspire your kitchen.
Sweet potatoes as toppings on pizzas🍕 or sandwiched between layers of bread🥪 are common sights, which should not come as surprising, if you are familiar with Korean culinary customs regarding potatoes. After all, “sweet potato pizza” is a standard at most Korean pizza stores and one of the few vegetarian options available. [Do not expect to find Pizza Margherita in Korean pizzerias!]
But sweet potatoes are SWEET! 🍠🍭 Why mix them with something savory? 🍠🍕
Er… Because you can? Come on! It is not SUCH an other-worldly thing these days… 🙄 Peanut butter is sweet and salty. 🥜🍭 And there are chocolate-covered pretzels – a popular treat in the US. 🍫🥨 Last but not least, caramel with sea salt is a common flavor combination by now. 🍬🌊
Anyhow… Since sweet potatoes are sweet, how about having them for dessert?
Like… in cake? 🍠🍰
Sweet potatoes in cake? 🤔 Why not! 💡 After all, we celebrate carrot cake, which contains conspicuous amounts of carrots – a similar (?) vegetable! 🥕🍰
Soooo…. how about a cake like this:
Or a tarte:
Or ice cream: 🍠🍦
Isn’t the color fascinating? 🍠🤩💜 Apart from these eye-catching examples, you can find various desserts such as Korean rice cakes (tteok 떡) 🍠🍡 or bakery products either flavored with ground sweet potato, filled with sweet potato (chunks, mousse, paste etc.) or both. 🍠🍞🍠🍩
In fact, sweet potatoes have been a flavor-giving ingredient in Korean desserts long before chocolate and green tea powder (aka Korean nokcha or Japanese matcha) set off for their world domination campaigns… 🍫🌎🍵🏆
In Korea, you can even drink sweet potatoes! ☕️ If it’s too late in the day for a caffeinated drink and you don’t feel like hot chocolate, then how about sweet potato latte? In theory, it is what the name implies – sweet potato with milk. 🍠🥛 In reality, it’s more often a powder with sweet potato flavor, food coloring and sugar mixed into milk than actual sweet potato and milk blended together. Alternatively, it’s made by stirring a sweetened puree or syrup with sweet potato flavor into milk-like liquids. Notwithstanding, it is quite a nourishing beverage with comfort food potential. 🛋🛏 A liquid meal to go. 🥡🥤 And although you might not have the chance to select the color of sweet potato 💛💜, you often have a choice between a hot or iced beverage. ❄️♨️
Then, of course, sweet potatoes can also be enjoyed simply as they are! In Korea, they are a perfect vegan🌱 snack, frequently available in boiled, steamed or roasted form and sold on the road by street vendors as well as some convenience stores.
So if you are in need of a nutritious snack or an outdoor meal, look out for cooked or steamed sweet potatoes (jjin goguma 찐고구마) or roasted sweet potatoes (gun goguma 군고구마). Just be careful not to burn your hands, if you get them fresh from the oven!🔥
Perhaps, you find sweet potatoes also attractive in dried form: Long sweet potato strips which provide the ideal chewing exercise for your jaws. [Who needs gum, beef jerky or even fingernails to gnaw on when concentrating anyways!] At present, there are various types of such “dried sweet potatoes” (goguma malaengi 고구마말랭이). The old-fashioned goguma malaengi contain added sugars and are manufactured in a process similar to dried mango, dried papaya or orange peel – actually more like candied fruit! More modern versions are made from sweet potatoes, which have been dehydrated by machines without the use of sugar syrup. Depending on the brand, these may be produced either from sweet potato puree, which has been filled into molds to create sweet potato strips with uniform shapes (e.g. brand “Chew” 츄). Alternatively, cooked or roasted sweet potatoes are cut and dehydrated without further treatment, so the resulting sweet potato strips have random lengths and sizes. Home recipes for goguma malaengi suggest to slowly dry pieces of sweet potatoes in an oven. Unless otherwise stated, those variations of dried sweet potatoes consist of 100% sweet potato and are thus 100% vegan. 🍠🌱
Beside boiled, steamed, roasted and dried, Koreans also love sweet potatoes fried!
And there are several ways of frying them! For one, there is the standard method of coating things in batter and then deep-frying them (similar to Japanese tempura). Applying this on sweet potatoes results in Korean goguma twigim (고구마 튀김), which are slices of sweet potatoes with a soft center underneath a crispy, golden crust – a favorite at many street food stalls! Another indulgent street food item involving deep-frying is mattang (맛탕). For this dish, chunks of sweet potato are first deep-fried and afterwards caramelized in sugar. A sticky and ideally also crunchy experience for the sweet-toothed.
Now, what else could there be? 🤔💭 Did you think of sweet potato fries, yet? 🍟 ALMOST correct! Koreans have goguma seutik (고구마스틱)! Unlike the sweet potato fries which you might be familiar with, these super-thin, deep-fried sweet potato “sticks” are quite dry, rather hard and very crunchy! Nowadays, you can find them at snack shops on the street, inside subway stations or at rest areas of high ways.
If you enjoy nibbling on something crunchy, then how about sweet potato chips? Fans of potato chips, however, be warned: Korean sweet potato chips (goguma chipseu 고구마 칩스) are often not savory and may even come with an additional sugary coating! 🍭
As you can see, sweet potatoes are a very versatile ingredient in Korea. And there are many types of sweet potatoes as well! Koreans distinguish between sweet potatoes according to size, color and texture. Just to mention the most distinct ones: The “purple sweet potatoes” (jeok goguma 적고구마 / jasaek goguma 자색고구마), which are most prominent in dessert items because of their color, are actually rarely found in raw form. 💜 Those which are light yellow inside and have a dry mouth feel are called “chestnut sweet potato” (bam goguma 밤고구마), as their taste is reminiscent of chestnuts. 🌰💛 There are also types with orange-colored and more juicy flesh – those are called hobak goguma (호박고구마), which means – guess what! – “pumpkin sweet potato”. 🎃🧡
But beside these obvious instances, sweet potatoes can be discovered in other parts of Korean cuisine as well! For example, the starch of sweet potatoes is the base of noodles that are called dangmyeon (당면) in Korean. When dry, these noodles are grayish but they turn transparent when cooked. Their texture is soft and rather chewy – not to be confused with noodles made from wheat, rice or other types of glass noodles, which are often made from mung bean flour. Since they absorb flavors very well, these sweet potato noodles are popular in a couple of stews and stir-fry dishes. A famous dish featuring dangmyeon is Japchae (잡채). For this veggie-friendly dish, the noodles are stir-fried, mixed with various vegetables and mushrooms (occasionally egg🥚, fish cake🐟 or meat🐄) and seasoned with soy sauce.
Apart from the tuber 🍠, Koreans also know how to turn parts of the green plant into food!🌱 Yes! The entire plant does not need to be wasted after harvesting the tubers!!! Traditionally, Koreans use the leaves’ stalks in preparing vegetable side dishes (namul banchan 나물반찬) or by adding them into soups and stews. But in order to make them edible (and chew-able), the leaves are removed and the tough, magenta-colored skin is peeled off! This is a lot of manual work and it takes time and patience to skin an amount large enough for consumption. These edible leaf stalks of sweet potato plants are called goguma sun (고구마순) or goguma julgi (고구마줄기) in Korean.
With the harvest of new sweet potatoes in late summer, also sweet potato leaves will be on sale. If you then visit a traditional market in Korea, you may observe vendors diligently peeling the stalks as they wait for customers. This is the best time for fresh sweet potato leaf stalks! Outside the season, they are available only in dried form. Although dishes featuring fresh or dried sweet potato stalks remain the same, the cooking processes vary and there are differences in taste, color and texture.
In summary, sweet potatoes are an ubiquitous and flexible food item. In Korean cuisine, the tubers🍠 as well as the greens🌿 are consumed and most of the resulting foods are either vegan by default or veggie-friendly! 🌱 The tubers, which come in various colors, flavors and sizes, are starring in sweets, snacks as well as main dishes. Sweet potato leaf stalks, then, pose as a green addition to a number of other dishes.
Especially during the colder months, sweet potatoes are precious companions. 🧣❄️🧤 On a chilly and lonely winter day, what better treat is there than an oven-roasted sweet potato? Hold it tight or keep it in your pocket, and it lovingly warms your skin. ✋🍠🔥 Unwrap it and its golden insides delight your taste buds, while its sweet breath tickles your nose. 👅🍠♨️ It’s a natural heat pack and energy bar dressed in magenta. 👚💖
Anyone who tried it won’t forget the refreshing experience of eating this typical Korean dessert: Bingsu.
What is Bingsu? What is Patbingsu?
So you haven’t had the pleasure of tasting it yet? Let me TRY to explain it in words…
Spoonfuls of sweet, melt-in-your-mouth bliss.
The ultimate cool-down for tongue and tummy.
Your [childhood] dreams about catching snowflakes with your mouth come true. (This snow actually tastes GOOD!)
Fantasies of eating fluffy, frozen clouds floating in the sky. Of course those clouds are icy! It’s cold up there!
… [I better stop here, before my sugar-fueled imagination takes my mind to even stranger places…🤪]
Anyways, the name “bingsu” itself seems rather unexciting, it translates simply to “frozen water” based on the following Sino-Korean characters: 氷 frozen, snow (bing 빙) ❄️ + 水 water (su 수) 💧
Likewise, the origins of bingsu seem to relate to actual snow which has been sweetened with things such as honey or fruits.🍯🍓 Hundreds or maybe even thousands of years ago. But eating freshly fallen snow is a custom that has been observed in various cultures. Today, desserts similar to bingsu exist in other countries – with varying toppings and different names.* The characteristic of Korean bingsu, then, is combining ice with a sweet sauce made from red beans called pat (팥). Hence, patbingsu (팥빙수) may be the most common name for the Korean dessert. 🇰🇷
But Korean bingsu has drastically developed within the past decades.
At least since the 1950s, the “frozen water” was garnished with diversifying ingredients. As modern Western-style ingredients became more easily available and fashionable, soon milk or cream was poured over the ice and condensed milk was used as an additional sauce, beside the classic red bean paste.🥛 Common other toppings included pieces of rice cake🍡, fruit jelly🍊, canned fruit cocktail🍍, corn flakes🌽 and perhaps also those pricey imported nuts🥜. To top things off, bingsu could be crowned with a scoop of ice cream or a dollop of whipped cream🍦. Adding a cherry🍒 in the center would eventually complete it – at least in the eyes of Korean singer Yoon Jong Shin (윤종신), who expresses his love for the dessert in the song Patbingsu (팥빙수, 2007).
Considering these toppings, bingsu can hardly be appealing to vegans. 🚫🌱 Sometimes it is not even veggie-friendly if gelatin-containing fruit jellies are used! 🐖 Still, when bingsu was made following the old-fashioned method, it was possible to customize orders and request to omit specific unwanted toppings.
However, in recent years, bingsu has been evolving radically. It is changing not just in terms of ingredients as new toppings and flavors are constantly being created, but also thanks to technical progress. The regular crushed ice, which is (easily) produced by strong blenders, is being replaced by frozen liquids which are processed by high-tech machines. Depending on the machine, bingsu comes in various textures ranging from snowflakes🌨 to fluffy layers of thin ice.❄️ The most common base for this ice, however, is not pure water anymore. 🚫💧 Instead, it is a blend of sweetened dairy🥛, which may be additionally flavored with fruit extracts🍓, chocolate🍫, green tea powder🍵 or similar aromas.
What does Bingsu taste like? What types of Bingsu are there?
As a consequence, there is an endless diversity of bingsus now. Naturally, there exists patbingsu, which today is a milk-based shaved ice with red bean paste. Beside the classic pat topping, there are variations with and without pat, e.g. fruit bingsu, green tea bingsu, injeolmi rice cake bingsu, chocolate bingsu, and so many more. These names describe the main flavor and most distinct ingredients of any given bingsu. If it’s called “strawberry bingsu” (ttalgi bingsu 딸기빙수), then expect strawberry topping. “Oreo bingsu” is garnished with Oreo cookies (maybe also crumbles of Oreos underneath the milky ice). A “green tea patbingsu” (nokcha /geurinti / malchapatbingsu 녹차/그린티/말차 팥빙수) is a tea-flavored bingsu with red bean topping.** You get the idea.
Only when something is labelled as “old-fashioned bingsu” (yennal bingsu 옛날빙수) or “traditional bingsu” (jeontong bingsu 전통빙수), it gets a bit confusing. Eventually, you may end up with different things. Either it is a bingsu with a potpourri of toppings similar to those described in Yoon Jong Shin’s homage to patbingsu: Red bean paste, (canned or fresh) fruit, cornflakes, (ice) cream and some type of sweet sauce (condensed milk, chocolate sauce and/or fruit jam). Alternatively, the bingsu is held rather simple and subtle – toppings are limited to red bean sauce (and maybe some rice cakes, soy bean powder or similar things for garnish) on a milk-flavored base. This kind of bingsu is normally less sweet and aims to accommodate people with an “old-fashioned” or “conservative” taste – generally elderly people or so-called purists. Yet another type concerns the texture of the frozen base: Apart from toppings, the term “old-fashioned” may refer to the “old” way of making bingsu with crushed ice. To be more precise, ice cubes are cut into more or less small pieces by a blender or a similar machine. The resulting consistency is not quite as fine and watery as a slushy but it is rather grainy, so you can see and feel individual pieces of ice. Hence, you will be able to chew ice crystals and there is a certain crunch to it. This stands in stark contrast to modern versions of bingsu which are produced using modern bingsu-machines.
Now, this is actually were the REAL bingsu talk may begin.
Contrary to bingsu with grainy texture, which may be referred to as “ice bingsu” (eoreum bingsu 얼음빙수), the consistency of most modern bingsus exhibits a high level of fineness. There is no need for chewing (except for chunky toppings), since the frozen particles instantly melt in your mouth. The texture is soooooo soft! Varying with the type of machine, the shaved ice comes in differing shapes and sizes. Most popular is the one which transforms milky liquids instantly into tiny ice crystals reminiscent of powdery snow, called “snowflake” (nunkkot 눈꽃) in Korean. There are also bingsus featuring elongate pieces of shaved ice looking like short, hollow sticks, although this is a rather rare variety. At some places, the frozen base has a texture as soft and fluffy as cotton candy. This kind comes second to the “snowflake bingsu” (nunkkot bingsu 눈꽃빙수) and is largely referred to as “planer bingsu” (daepae bingsu 대패빙수), since it is created from planing frozen substances to acquire flat, elongated wooden ice chips. In a similar method, thin layers are cut off from a block of ice and the shavings are eventually sweetened with drizzles of (milky) sauces to make bingsu. [An extra section dealing with the quality of bingsu may be added later.]
Overall, modern bingsus have a more polished look compared to the rustic, old-fashioned ones. While some contemporary bingsus are modestly garnished with one or two ingredients, there are varieties which are equipped with an imposing assortment of toppings. Again, a potpourri of sweet treats but on a whole different of level. 🔼🆙️ There are bingsus which feature ice cream🍦, are decorated with shavings of chocolate🍫, filled with cookies🍪, have a piece of cake on the side🍰 or are garnished with macarons🍬. Just to name a few of the common toppings. Apart from those, you can encounter bingsu dressed up in cotton candy or adorned with tapioca pearls… or powdered with cheese…🧀 [No kidding.]
Let’s be honest, when it’s time for dessert but you can’t decide on which one, what better choice is there than bingsu? 🍧 Because you can have multiple desserts AT THE SAME TIME!!!🍭🤩 Everything your sweet-tooth loves is combined literally inside one single dish: hyper-pimped Korean bingsu. 🍧💫 Edible makeup and glitter as sugary (chocolate) sprinkles. 👄 Dessert decadence. [More on food and fashion in contemporary South Korea here.]
How to eat Bingsu and where to find it
First of all, bingsu is normally not eaten alone. ❌👤 It is a dish, that is shared in company, as a special treat or dessert after a proper meal. [Exceptions due to individual circumstances may apply.] While single-serving bingsus are available at some coffee shops these days, the regular bingsu size is calculated to serve two or more persons. ✅👥 So if you want to eat bingsu, you need to find a friend who is willing to share it with you. [Or whom YOU are willing to share it with.] Anyways, this explains the question of “How many spoons do you need?” (숟가락 몇개 드릴까요?) which normally follows an order of bingsu. The average price of 9000 KRW to 15.000 KRW for one bingsu also suggests that it is [originally] designed to feed several persons.
Once you recruited your bingsu-buddy and have a bingsu-date, the next thing you need is actual bingsu. 👫🍧👬🍧👭 So where do you find bingsu? During the summer time, bingsu is available at most coffee shops (curiously enough, not [yet?] Starbucks), bakery cafes as well as certain fast food chains in Korea. These locations normally have eye-catching advertisements for their bingsu creations, so you cannot miss them. ☀️🍧⛱ At some point in the year, however, they will disappear from the seasonal menus and won’t show up until next summer. But rest assured! There exist various places which offer bingsu throughout the year, including bingsu specialty shops! 🌨🍧☃️
Next, how do you eat bingsu? What is the proper way of eating bingsu? This has been a polarizing topic ever since. It is beyond doubt, that the one and only tool is a (long) spoon. 🥄 But there is discussion about the order and technique of eating bingsu. Some begin with stirring the bingsu to properly mix the toppings with the frozen base. These people represent the “mix-eaters” (bibyeomeok 비벼먹). As a consequence, the carefully assembled bingsu, which may have resembled a mountainous landscape of sweet treats, is instantly transformed into a colorful mush spotted with chunks of various shapes and sizes. 🏔 ➡️🤮 Opposed to this, there is the faction of the non-mixers, the so-called peomeok (퍼먹) – literally “scoop-up-eaters”. Their technique involves eating bingsu roughly from top to bottom, which means each bite has a different taste depending on the topping they scooped up. In general, the mixing technique is most prevalent among fans of the old-fashioned bingsu. Non-mixers seem to possess a pronounced sense for visual aesthetics as opposed to the mix-eaters, who prefer an even taste over appearance. [Better choose your bingsu-party wisely to avoid conflicts!] Furthermore, even among non-mixers, there are various strategies for tackling the frozen mountain. While some dig towards the center eager to find the treasures hidden inside (some bingsus are filled!), others shovel even layers off of their bingsu. The difference is that, in effect, the vertical digging eventually causes the cave of shaved ice to collapse, whereas the horizontal excavation technique may create a bottom layer barren of flavorful toppings.
Another thing regarding the consumption of bingsu are additional toppings. Some locations serve bingsu with a complimentary sauce on the side, e.g. extra condensed milk, cold espresso or green tea sauce. This is to ensure that consumers are able to enjoy leftover shaved ice with the proper flavor. According to personal preference and with granted permission (!) from your bingsu-buddy, pour the sauce over the bingsu and thus control the level of sweetness in your bingsu.
Last but not least, a final point that deserves consideration when consuming bingsu, is speed. ⏰ You certainly don’t want to let your bingsu melt into soup 🍲 and then go fishing for chunky bites. 🎣 Or do you??? And if you gobble it up too quickly, you might experience “brain freeze”⚡️, although it’s not as easy to get with bingsu as it is with slushies, frozen smoothies or milkshakes.🥤 At least attempt to find an adequate pace.
Long story short, there is no right or wrong way of eating bingsu, as long as you enjoy it.
🌱 Is Bingsu vegan? How to get vegan Bingsu 🌱
The brief answer to above question is: No. Bingsu is not vegan by default. 🚫🌱 But there are ways for you to still get a taste of bingsu!👇
In general, vegans may have initial difficulty partaking in this part of Korean food culture. However, you can make your own vegan bingsu with your good-old blender or a food processor that is strong enough to cut ice cubes or frozen fruit. In essence, the formula for home-made, old-fashioned bingsu is simple: Crushed ice topped with whatever sweet treats your heart may desire. The finer you manage to crush the ice, the smoother the texture of the final bingsu.
Otherwise, if you want to eat out with friends in Korea, there are the following options…
a) Find a location which offers old-fashioned bingsu AND speak enough Korean to customize it by omitting any dairy or possibly egg-based toppings. 🗣🇰🇷🚫🥛🥚🍪🍦🍰🍫 (Warning: Plain, crushed ice with fewer toppings may be considered to taste bland by shop keepers. 🤷♀️🤷♂️)
b) Find a coffee shop or bakery cafe that uses non-dairy substances (e.g. fruit juices) for their frozen base. ❄️🍊❄️🍓❄️🍍 Again, you need to confirm that the toppings are vegan, too. (In case of high sensitivity or allergies, be aware that there may be traces of dairy left on the machines.)
c) Pilgrimage to a vegan coffee shop. At present, there is literally only a handful of cafes in Seoul, which offer bingsu made with plant-based milk instead of dairy. 🌱🥛 You can find a list of locations here. Some of these locations use bingsu-machines which produce high-quality snowflake consistency – a texture impossible to achieve at home unless you own the [expensive] professional equipment.
After all, enjoying 100% plant-based, vegan bingsu is a challenge but no impossibility! 🌱🍧💚
Notes by the author
* Just to mention a few, there’s the American ‘snow cone’ and Hawaiian ‘shave ice’. Chinese versions are called “bàobīng” (刨冰) or “[hóngdòu] shābīng” ([红豆]沙冰) [with red beans], and the Japanese variant is referred to as “kakigōri” (かき氷).
** There are people, who dislike the sweetened red bean paste (pat 팥) or have an allergy against beans and legumes, hence the common distinction in the name.
Summer is supposedly over, the traditional Korean calendar announced ‘the onset of autumn’ (ipchu 입추 立秋) already on August 8, 2019. 🍃 But temperatures are still high – somewhere around 30 degrees Celsius or 85 degrees Fahrenheit. ☀️🌡💦 It is still pretty hot. It is still a weather that demands for cool, refreshing drinks and ice cream or gelato or bingsu (빙수) or all of it… 🍹🍦🍨🍧 Don’t you think? 😎⛱
I’ve been cafe-hunting this week and ate so many frozen desserts in a row… 🤪 Never had a better excuse to eat ice cream and bingsu so that now I am able to present the following: A new page added to the category “Eating Out in Seoul” featuring our all-beloved frozen desserts in its various shapes, colors and textures…….👇
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.
✍️ 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.]
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.
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! 🍔➕🥔➕🍟
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 a similar consistency.
After all, if we continue seeing potatoes as vegetables, above equations appear to make sense. Right? At least a little bit…?
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. 😖)
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 them all. Definitely worth mentioning are potato pancakes as well as potato tteok, which are classic Korean dishes. Both are mainly made from potatoes and entirely vegan.🥔🌱
After all, potatoes are very versatile and they are used in innumerable ways all over the world. In Korea, you can discover a couple of new cooking methods for 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!”
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).
🌡 Temperatures are rising, people are beginning to sweat in an instant. 💦 Strong indicators of summer having arrived. ☀️ Du-dung du-dung…. *dramatic music*
Run for your lives!!! As long as you can… 😱 Or enjoy the return of Korea’s summer delicacies (yeoreum byeolmi 여름 별미)! ☀️🤤🍧
One of these is Kong-guksu (콩국수) – long noodles in chilled soy milk! The dish is served cold and may be garnished with a few toppings – fine slices of cucumber🥒, sesame seeds or half a boiled egg🥚 are almost standard. Actually, very simple! But quite filling and perfect in the midst of summer! There may even be ice cubes floating in the soy milk for the ultimate cool-down! ❄️
This dish is traditionally vegetarian and it is easily veganized by removing the occasional egg. Best is to tell restaurant staff right upon ordering that any potential egg🥚 topping may be omitted in your serving. Saying this short sentence should do the trick:
Kong-guksu gyeran eobsi juseyo. “콩국수 계란 없이 주세요.” – “Please give me Kong-guksu without egg.”
What is Kong-guksu made of?
Besides the toppings, there are generally no large variations to this dish. The basic formula is:
cold soy milk + long noodles + garnish = Kong-guksu
Normally, plain wheat noodles, which are rather thin and referred to as somyeon (소면) or slightly thicker jungmyeon (중면), are used. But some locations prepare the dish with more “special noodles”, e.g. hand-cut kalguksu (칼국수) or differently colored noodles, to distinguish themselves from competing restaurants.
The quality of the soy milk, however, is key. In general, the soy milk in Kong-guksu is much thicker than regular soy milk (duyu 두유). Hence it is actually referred to as kong-guk (콩국 – “bean soup”), kong-mul (콩물 – “bean water”) or kong-gukmul (콩국물 – “bean broth”) in Korean. Certain restaurants prize themselves for producing it on location, or for adding ground nuts, peanuts or sesame to make it extra creamy and nutty, or for using black soy beans (seoritae 서리태 or geomeun kong 검은콩). Occasionally, the liquid is still frothy from blending the ingredients prior to serving. Correspondingly, there will be slight variations in color and texture instead of being creamy-white and watery like plain soy milk.
What does Kong-guksu taste like?
Overall, the taste of this cold dish featuring noodles in soy soup is rather subtle. It has a pure taste, as mild (담백하다) as plain (soy) milk, and may smell a little bit nutty (고소하다), if roasted nuts or sesame seeds have been added to enhance the aroma. [If the beans have not been properly prepared, there will be a hint of a fishy smell (birinnae 비린내) as well.] Since the basic broth normally contains hardly any salt at all, kong-guksu is served with salt and sugar, and people can season it individually. Common Korean spices such as garlic, onion or chili are not used at all. In this regard, Kong-guksu is quite different from most dishes, which typically exhibit stronger and more exciting flavors. Yet, since many Koreans tend to lose their appetite during the intense heat, this dish is the ideal summer meal!
But, how do you eat Kong-guksu after all? First of, the dish is served inside a large bowl, in which you will find the freshly cooked noodles. Soy broth has been poured over the noodles and garnish has been neatly arranged on top of it. Before eating, you mix the noodles and toppings with the soy soup, while using chopsticks. As mentioned before, the dish is barely seasoned, so one adds salt or sugar according to one’s personal liking. Since the noodles are rather long, it might be difficult to transfer large portions into the mouth. The soup is eaten using a spoon and not by lifting the bowl and drinking it.
Where can you find Kong-guksu? Kong-guksu is frequently offered in Korean restaurants, including those specializing in soups or noodle dishes as well as small restaurants of the bunsikjeom type. However, restaurants serve this dish only during the warmer months of the year (max. April until November). It is then labeled as “seasonal menu” or “summer special” (계절 메뉴 / 여름 별미 / 여름 별식) and advertised separately, i.e. sometimes it’s not listed on the regular menu but visible on extra posters inside or outside the restaurant. Owing to production costs, the price of Kong-guksu is higher when the soy milk is “home-made”. The lowest price I’ve seen in Seoul was 7000 KRW, but the average is 9000-10.000 KRW for one serving.
In other words, gamja-jeon is a type of Korean pancake, which mainly consists of potatoes. The pancake batter does not contain eggs 🚫🥚 nor cereals 🚫🌾, making this dish originally vegan and gluten free. In short, finely ground potatoes are fried on a hot pan or iron plate in plenty of oil, until they turn slightly brown. The final pancakes are either cut into small pieces or served whole, after which they may be individually torn into bite-sized portions using chopsticks. Since the batter itself is hardly seasoned, these pancakes come with a corresponding dip, which is based on soy sauce, and are thus a savory dish.
Gamja-jeon roughly resemble hash browns🇺🇸, German Kartoffelpuffer🇩🇪 or Swiss Rösti🇨🇭, but upon looking closely, the ingredients, way of serving, taste and texture of each are different. Even inside Korea, there will be variations regarding the size, toppings, thickness and texture of this type of potato pancake. 🥞🥔 Only rarely are there other vegetables added to the basic potato batter. Hence, an alternative name for this dish could be “plain potato pancake”.
Where to find: In Korean culture, gamja-jeon is a dish typically (but not necessarily) consumed in combination with alcohol, thus it belongs to the food category anju (안주). 🍶 Correspondingly, these potato pancakes are mostly found in Korean pubs, which offer traditional liquors such as makgeolli (막걸리 – rice wine) or soju (소주). But it is absolutely not obligatory to drink alcohol to enjoy these! In Korean pubs, the food is expensive and the drinks are cheap, so it’s okay to order only pancakes, which cost between 10.000 and 15.000 KRW per serving. Just be aware of the fact that Korean pancakes are customarily shared and snacked on while drinking in company 👥 – this is also why their price is higher than non-anju dishes in regular restaurants. In either way, make sure to enjoy the pancakes while they are hot (and crispy)! 🤤 They taste slightly different at each location and peoples’ preferences vary. Personally, I like gamja-jeon best, when the outside is crispy and the potato dough is chewy inside! It’s one of my comfort foods – greasy, savory and crispy – something I crave especially after a hangover… 🍻🤪💥🤢
After all, gamja-jeon combines also these three concepts in one: 🥞 Pancakes 🥂 Drinking 🥔 Plant-power (👉 vegan🌱).
“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!
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!]
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!
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).
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.]
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.
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.
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.
🥦🥒🍏🥝🥗 💚 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? 👽
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.
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 most Koreans. When ssuk is eaten raw or in large amounts, however, its bitter taste may be perceived most prominently.
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.
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. 🙂
In conclusion, Korean cuisine exhibits a wide arrange of natural food colorants. 🌶🎃🌿🍵🍠🍓 But beside color, they also endow the food with their specific aroma, which may be appealing to some but repulsive to others.
In the given cases of green tea and mugwort, for example, many children dislike them for their bitter taste. Mugwort’s strong herbal scent may also be associated with [bad childhood memories of] “healthy foods” that were forced down for the sake of well-being. 🤒💊 (Comparable perhaps to Westerners drinking herbal teas from chamomile or fennel.) Other people, however, enjoy the distinct aroma and choose it over plain options.
Either way, I urge you to be brave and at least give it a try. It is best decide for yourself, whether you may grow to like it or whether you prefer the pure, mild taste of white rice and vanilla ice cream. 🍚🍦
There is so much to discover in Korea’s colorful and flavorful (and healthy) cuisine! ❤️🧡💛💚💙💜🖤 [More on other edible colors in a future post!]
Additional 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.