Kimchi What Now?

 

 Hey everyone!!! For this blog entry I think it is about time I spoke about something that symbolizes Korea and is a true "only Korea" aspect- Kimchi.

I have always had an adventurous palate and have never been one to shy away from sampling foods that are new, foreign, multicultural, and even bizarre. Before moving to Korea, I had had some experience with Korean cuisine via some of my close friends that I had in America. Not only were some of my close friends Korean-American, but also my boss of Korean decent. In relation to this and because of my yearn for new experiences, I had long ago sampled the Korean staple food- Kimchi. Kimchi is pickled cabbage covered with hot pepper sauce and it is the most popular dish in Korea. Health Magazine named it one of the 5 healthiest foods in the world, and also claim that the average Korean eats 40 pounds a year of it. How is it possible to eat 40 pounds of cabbage a year? Well, many people Koreans eat it for breakfast lunch and dinner as it is seen as a staple side dish.

Kimchi is high in fiber, low in fat, and packed with vitamins that kill bacteria. Koreans are very prideful about the health impacts of kimchi
There's nearly 200 types of kimchi, but the basic ingredients are cabbage, salt and hot pepper sauce. You can also make it with onions, spices, etc. I have actually always enjoyed it and eat it at least 5 days a week as part of my school's lunch, and often at least once on the weekend either at home or at a restaurant.
 

Not only is it served as a side dish, but it is also incorporated into main dishes such as soups, pajeons (veggie pancakes), and many types of stir fries. I personally LOVE my kimchi hot and my favorite kimchi dish is Soondubu Chigae (soft tofu and kimchi stew)

Soondubu Chigae, my favorite!

Miyeon and I, making our kimchi ^_^

Kimchi has been around for nearly 3,000 years, so it’s a strong element of their culture. People even say "kimchi" when taking a picture, not "cheese." Most importantly, the process of making kimchi is an annual event in which the entire family participates in making kimchi before the winter comes and a lot of the cabbage crops go bad. This happens around early November. A few weekends ago, my good friend Miyeon and I took part in a Kimchi making event. IT was quite fun! Although it wasn't traditional family style, it was still a god experience. And I got to take      home 5 KG of free kimchi! Huzzah!!!

In times past, kimchi used to be stored in stone pots underground, after making our kimchi we were able to see the process in which the pots are made. This is after the molding but before they are fire baked and glazed.

And this is after they are baked and glazed.

 

추수 감사절 !! (Happy Thanksgiving!!!)

Wow, is it already December? And is Christmas only 23 days away? It certainly is, but you know what American Holiday just happened? Thanks-to-the-giving!!So as my fellow American readers will know, I traditionally celebrated Thanksgiving with my family, close relatives, and maybe some friends or two enjoying the historical important day of Thanksgiving having a large feast with Stuffing, potatoes, veggies, and not to forget the pumpkin pie!

 But ya know, each culter has their own version of Thanksgiving. As this being my second “American Thanksgiving” in Korea, I have grown accustom to celebrating holidays with my newly found family in Korea. However, I also have come to celebrate Korean holidays as well. If you have followed my blog, you would know by now that there is also a Korean Thanksgiving known as Chuseok (추석)

Over the years, I have observed both Chuseok and American Thanksgiving, and here are my most noticeable differences/similarities between the two:

There are many differences and similarities between Thanksgiving Day and Chuseok. First, People eat a lot of food during both holidays.
*On Chuseok, Koreans eat Songpyon, which is rice cake steamed on a layer of pine needles. Also, eat various pan-fried dishes and newly harvested fruits and rice.

* On Thanksgiving Day, Americans eat turkey, mashed potato, pumpkin pie, and many
other dishes.
* On Chuseok, Koreans gather, and do marry-go-round circling together with the friends and family.
* On Thanksgiving Day in New York, there is a big parade with over-done floats and famous people. 

* Common thing about Chuseok and Thanksgiving Day is that (some) both thank God for giving well harvested food. If farmers didn’t work hard, we wouldn’t have much food.
* Speaking of food, both Korean and American Thanksgiving center mainly around food these days. Whether it be Songpyeon (rice cake with pine needles) for Koreans, or Turkey, potatoes, and pie (for Americans) almost al families and friends gather around the table for good times and good food!

* On both holidays many people visit their ancestor’s and remember those who are no longer with us. 
I’m sure there are MANY MORE differences/similarities, but this is a Reader’s Digest version :)

Traditional American Feast

Traditional Korean Feaat.

So, how did I spend my “American Thanksgiving? Well, for the past two years, whilst living abroad in Korea, I have celebrated Thanksgiving with a new tradition- that being with my ‘family’ of fellow expats (and friends) here in Korea.

This year, I celebrated with 3 of my close American friends as well as my (BEST KOREAN FRIEND). I hosted a potluck pastry at my apartment for all of us to bring on r of our favorite traditional Thanksgiving dishes. I brought to the table sauteed veggies and salad while my friends provided a cheese and fruit appetizer plate, mashed potatoes ( my favorite), gravy, sautéed chicken (for the meat eaters) and of course Apple pie and don’t forget the wine! :)



Everyone chipped in, made their dishes at home from their own recipes, and it was a very nice, long, and relaxing afternoon enjoying each other’s company and great spirits. 
Although it wasn’t the Thanksgiving I grew up with as a child and young adult, it was certainly enjoyable and one for the memories! 




Our yummy sides, Salad, Potatoes, Chees$Fruit, and Turkish Pastries.

The best Korean Chingu I have made in my years here, Miyeon <3

Sarah and will preparing their potaoes and fruit plate! :)