CULTURE POST 2 (February 16):
Earlier today, I had the opportunity to enjoy Korean BBQ with some friends in the dining hall. It was a memorable experience, not only because of the delicious food but also because of the cultural insights I gained during the meal. Over my four years at the University of Richmond, I have always made a conscious effort to expand my palate and try foods from different cultures. Korean BBQ was a perfect opportunity to do this, especially with my language tutor, Isaac, who shared valuable knowledge about Korean cuisine and dining customs throughout the meal. Although this wasn’t necessarily an entirely authentic experience, the knowledge I gained from it was very insightful. Isaac talked a lot about the communal aspects of meals and how they tend to be more of a shared experience. Unlike many Western meals where individuals typically order separate dishes, Korean BBQ is centered around sharing. Large platters of marinated meats like bulgogi (thinly sliced marinated beef) and samgyeopsal (pork belly) are often served for everyone to try. Isaac even tought me some of the spelling/pronunciation for different meals (불고기 (bulgogi)= fire beef, 불 = fire, 고기 = meat). Apparently this style of eating reflects Korean cultural values of togetherness and community, where food becomes a shared experience rather than just a means to satisfy hunger. As the meal progressed, I was introduced to various side dishes, known as banchan (even though this wasn’t actually being served we just looked at photos on his phone). Most of them were served on small plates often including kimchi, pickled radish, or seasoned spinach. Isaac explained that banchan isn’t an afterthought in Korean cuisine; it is an essential part of the meal that complements the main dishes. The variety of flavors—salty, spicy, sweet, and sour—ensures that each bite feels fresh and exciting. I was particularly intrigued by kimchi, which Isaac described as a fermented cabbage dish made with red pepper flakes, garlic, ginger, and fish sauce. Kimchi is deeply rooted in Korean history, with hundreds of regional and seasonal variations across the country. Isaac also shared some interesting cultural norms surrounding mealtime etiquette in Korea. For instance, I learned that the youngest person at the table is often expected to pour drinks for the elders. When pouring or receiving a drink, it is customary to use both hands as a sign of respect. Additionally, meals are typically served all at once rather than in separate courses. Unrelated to the actual meal experience, Isaac educated me on the practice of wrapping grilled meat in lettuce leaves along with rice, ssamjang (a thick, savory dipping sauce), and garlic. He explained that this style of eating, called ssam, allows you to customize each bite to your taste. I feel like I would find this particularly enjoyable because it adds another dimension to the dish and allows for more personal creativity. Reflecting on this experience, I realized how much food can tell us about a culture. The emphasis on sharing, the history behind banchan, and the interactive nature of such meals show the importance of community, respect, and balance in Korean culture.
Earlier today, I had the opportunity to enjoy Korean BBQ with some friends in the dining hall. It was a memorable experience, not only because of the delicious food but also because of the cultural insights I gained during the meal. Over my four years at the University of Richmond, I have always made a conscious effort to expand my palate and try foods from different cultures. Korean BBQ was a perfect opportunity to do this, especially with my language tutor, Isaac, who shared valuable knowledge about Korean cuisine and dining customs throughout the meal. Although this wasn’t necessarily an entirely authentic experience, the knowledge I gained from it was very insightful. Isaac talked a lot about the communal aspects of meals and how they tend to be more of a shared experience. Unlike many Western meals where individuals typically order separate dishes, Korean BBQ is centered around sharing. Large platters of marinated meats like bulgogi (thinly sliced marinated beef) and samgyeopsal (pork belly) are often served for everyone to try. Isaac even tought me some of the spelling/pronunciation for different meals (불고기 (bulgogi)= fire beef, 불 = fire, 고기 = meat). Apparently this style of eating reflects Korean cultural values of togetherness and community, where food becomes a shared experience rather than just a means to satisfy hunger. As the meal progressed, I was introduced to various side dishes, known as banchan (even though this wasn’t actually being served we just looked at photos on his phone). Most of them were served on small plates often including kimchi, pickled radish, or seasoned spinach. Isaac explained that banchan isn’t an afterthought in Korean cuisine; it is an essential part of the meal that complements the main dishes. The variety of flavors—salty, spicy, sweet, and sour—ensures that each bite feels fresh and exciting. I was particularly intrigued by kimchi, which Isaac described as a fermented cabbage dish made with red pepper flakes, garlic, ginger, and fish sauce. Kimchi is deeply rooted in Korean history, with hundreds of regional and seasonal variations across the country. Isaac also shared some interesting cultural norms surrounding mealtime etiquette in Korea. For instance, I learned that the youngest person at the table is often expected to pour drinks for the elders. When pouring or receiving a drink, it is customary to use both hands as a sign of respect. Additionally, meals are typically served all at once rather than in separate courses. Unrelated to the actual meal experience, Isaac educated me on the practice of wrapping grilled meat in lettuce leaves along with rice, ssamjang (a thick, savory dipping sauce), and garlic. He explained that this style of eating, called ssam, allows you to customize each bite to your taste. I feel like I would find this particularly enjoyable because it adds another dimension to the dish and allows for more personal creativity. Reflecting on this experience, I realized how much food can tell us about a culture. The emphasis on sharing, the history behind banchan, and the interactive nature of such meals show the importance of community, respect, and balance in Korean culture.
Comments
It’s great to hear about your Korean BBQ experience and the insights you gained from it! It sounds like it was a truly enriching time, not only in terms of food but also the cultural knowledge you learned. I really like how you highlighted the communal aspect of the food culture in Korean. In Western culturals, people will usually order one dish for themselves but in Korean we'll often get a lot of different dishes and share amongst ourselves! I really recommend you try 차돌백이 (Chadolbaegi) which thinly cut beef brisket. It is one of my favorites and I know many people start with it in kbbq since it cooks so quickly. Also, we usually eat in the order of unmarinated meat then marinated (because otherwise the sauce would stick to the pan and burn and we would have to change the grill fried rice) then fried rice or noodles after.
Sounds like you really enjoyed the korean bbq! I wonder what you and your friends thought about Richmond's version versus the real thing. Ssam sounds amazing. One of the Benchtop Innovation projects this year was a lettuce wrap with soy sauce and protein and I thought that was so novel but it turns out they were just copying ssam!
I've had Brazilian food before and everytime I do I learn something new about the culture like how 'rare' foods are referred to as 'mal passado' or literally "badly timed."