Experiencing Korean Cuisine

Literally hot and spicy!

Dominating in all dishes of Korean cuisine, this taste makes Korean people so proud of their strong personality and rich culture.

In celebration of Kadayawan 2013, I, Jill, and Mikko went to a Korean restaurant near the city, to indulge our cravings with Korean dishes that would really spice up our day.

As we arrived in the restaurant, we were immediately presented with a food menu of all the mouth-watering Korean dishes. Afterward, we ordered for three delightfully interesting dishes Kim Bap, Hemul Tukbigi, and Yukgaejang.

Prior to the three main dishes, six Korean side dishes that triggered our appetite, with their initial spiciness, were served for us. Among the six, I most love the Kim chi (김치) and Kkakdugi (깍두기). Kim chi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce while Kkakdugi or diced radish is a type of kim chi which has all the ingredients of the popular staple, but instead of using Chinese cabbages, it’s substituted with daikon radishes. Both activated my taste bud and prepared myself for the more intense spiciness that the main dishes would absolutely offer.

Excited to savor Korean dishes for the first time, I could not resist myself from saying “not yet!” to the first served food, Kim Bap! According to my research, it is a very popular Korean dish made from steamed white rice (bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices. The taste combinations of the bap as well as the other ingredients like the carrot, egg, ham, radish, and cucumber deliciously blend in my mouth wanting to have more of it. What made it look and taste more exciting was the salad toppings drizzled with a sweet mayonnaise. Kim Bap is often eaten during picnics or outdoor events, or as a light lunch and seems somehow similar with the Japanese maki.

The next dish served to us was the spicy seafood soup Hemul Tukbigi. It is a soup that apart from its spiciness contains and symbolizes the abundance of Korean cuisine culture. Having the freshest and most savory sea foods like shrimp, squid, and crab as its main ingredients, this dish now becomes my most favorite Korean soup.

Last but definitely not the least dish served to us was of course the spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time, the Hemul Yukgaejang! I really appreciated the delightful taste that this dish had brought to my taste bud. Spicing up my tongue with its various tasteful ingredients, it made me fear in hot and spicy foods no more. This soup’s meaty taste brought by the shredded beef and the other ingredients made me feel that I was close to a royalty since it is believed that it was formerly served in Korean royal court cuisine. Also, it is said to be healthful and popular due to its hot and spicy nature making it seem and taste interesting every time.

I, Jill, and Mikko definitely had similar verdict for the three main Korean dishes as well as the appetizers. For us, it is discerningly tasteful. If I were to rate it with 1 as the lowest and 10 as the highest, I would bestow my perfect 10. Experiencing Korean cuisine, we had a memorable moment celebrating the holiday with mouthwatering foods. Till our next food trip! Kamsa Hamnida!