kimchi
For those times when you’ve got someplace to be, and you’ve also got a craving for kimchi.
After viewing 60+ varieties of kimchi in a single shop alone, our reporter learns that she has much to learn about Korean cuisine.
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Hot and spicy enough to distract you from the off-putting blackness of the bun and cure bland food Malay-se?
In the boring and often mildly terrifying world of being a competent adult, there comes a time when you have to start eating healthily or face the horrible consequences. Junk food somehow seems less appealing when you have to factor in the inevitable side effects such as bloating, stomach cramps, and bad skin.
So we’re always looking for new things to eat that have added beauty benefits, and recently a secret super recipe has come to our attention which involves adding a dollop of yogurt and kimchi to our rice bowls.
Slimy, sticky, and stinky – natto is a triumvirate of all the things picky eaters are likely to find unpalatable. While these fermented beans are actually incredibly good for your health (being rich in vitamins and fibre), they’re nonetheless something that even most Japanese people don’t like eating. But now there’s a new miracle product which claims to make natto perfectly tasty and edible, even for die-hard natto haters.
Have you ever been slapped in the face? If you have a sibling it’s likely to have occurred, or if you’ve wronged someone in just the right way, you’ve likely seen the fingers a flyin’. That hand is all up in your face, and whether you know it’s coming or it’s totally unexpected, it’s surprisingly pretty painful. You can imagine our astonishment when a segment of the Korean drama Everybody, Kimchi! took slapping to a whole new orangey, messy level!
You’ve probably heard of a Bloody Mary, a popular cocktail with a base of vodka and tomato juice, plus a host of other weird and wonderful flavourings such as Worcestershire or Tabasco sauce, horseradish, celery, pepper, salt, lemon juice, and so on. It may not sound appetizing but it has plenty of devotees, although that may be more to do with its reputation as a ‘hair of the dog’ hangover cure rather than its taste. But if you’re feeling adventurous, why not try the even more exotic flavours of a spicy Korean kimchi version?
America throws the best linguistic hissy fits when political relationships sour. Remember when Congress tried to change French fries to “freedom fries” because France didn’t want to come along on the Iraq invasion? Or how about when sauerkraut became so unpopular during World War I that makers suggested changing the name to the less Germanic “liberty cabbage”? Good times.
Well, it may be that the Yanks aren’t the only ones who want suitably patriotic cabbage. In Korea, it looks like Chinese cabbage, the vegetable used to make the most common variety of kimchi, is now being referred to as “kimchi cabbage” or just “cabbage”.
While traveling in Iwate Prefecture recently, one of our reporters stumbled across a brightly decorated pack of instant ramen. Although first drawn by the buxom moe character on the front, it was the name – Rare Cheese Kimchi Natto Ramen – that made this a must-buy.
If you were asked to think of a traditional Korean food, kimchi would most likely come to mind. If you’re unfamiliar with the dish, it’s a fermented, rather spicy, side dish made up of vegetables and various seasonings, and it forms the staple ingredient for hundreds of different Korean dishes. With kimchi valued so highly, it is perhaps no surprise that the Korean government wants to see it classified as intangible cultural heritage.
Kimchi is a fermented cabbage dish from Korea that is often referred to as “Korea’s national dish.” It’s so pungent that those who enjoy eating copious amounts of kimchi have been known to purchase a separate fridge dedicated to storing it. For decades, Korean mothers have sworn by the health benefits of adding kimchi to one’s diet, but now it seems scientists agree as well. New research published in the Journal of Medicinal Food suggests that eating even a small amount of kimchi every day may help lower cholesterol, LDL (“bad cholesterol”), and fasting blood glucose levels.
The world is full of countless foods and ways of eating them. It’s impossible to keep track of them all. I was surprised to discover salty watermelons, just as other people were surprised by my preference of putting peanut butter on waffles.
Such an incident happened on 19 January when a Japanese test maker unknowingly confused thousands of university entrance exam students with a recipe for a meat sauce calling for a “delicious kimchi base.”
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