My cultural project is currently "in the shop". I plan to do a comprehensive (photos included) description of some popular Korean foods. I needed to go home to do it, obviously, since I don't get to have Korean while at school. I am working on my mom who is extremely conscious of her presentation now that I sprung it upon her that I will be photographing our meals. My dad is a sushi chef, and does some Korean food on the side, so I will have some great pictures from him as well. I plan to collaborate with my mom and go to the grocery store and take more pictures, as well as learn about ingredients and some cultural food practices and report on them.
So far, I have a few pictures of things called "ban-chan", which is kind of similar to sides in American cuisine. It would be the equivalent to stuffing and mashed potatoes in a turkey dinner. However, Koreans generally have at least five of them, and are sure to have a great variety in addition to whatever the main dish is (a stew, soup, protein). Generally, these types of sides are vegetables or something that stays for longer, like pickled vegetables. They are very flavorful, either very soy saucey, salty, or garlicky. There are definite favorites, and my mom takes care to make sure there are a few of mine everytime I come home. Adults generally have a different taste for them, and especially as a Korean-American, my preferences are very different and a lot less sophisticated.
Then, there are the main dishes. Generally, this is a soup, stew, fish, or some sort of meat. Culinary prowess is generally indicated through the quality of this dish. I personally love something called kimchi chiggae, which is (the spicest) soup made of hot pepper powder, tofu, and kimchi, which is pickled cabbage. You can imagine it's very pungent and is also very much a favorite for many Koreans for its authenticity. I will be sure to take some pictures of these things! I've already been treated to kimchi chiggae twice (once by my mom, once by my dad). I won't tell whose was better!
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