Misconceptions About Korean Culture

Have you ever wondered what makes Kimchi so charming, the food of Korea, the food of national essence yet? This choice is not random but is based on an authentic scientific research that if you salt Kimchi on November 22 nd , the featured tonic of Kimchi will reach the highest point. Humans have evolved over many stages of civilizations, but no civilization can lack of the most basic thing — food. The number of nations around the world is equivalent to the number of culinary cultures coexisting and developing diversely. With its geographical location and the distinction of the four seasons Spring — Summer — Autumn — Winter , the culinary cultures of the two South Korea and North Korea also demonstrate interesting differences. The North Korea has the cold dry climate and low temperatures so that coniferous vegetation is more likely to thrive, gardening agriculture is preferred to farming agriculture and main agricultural product is buckwheat rather than rice in South Korea.

The kimchi war between South Korea and China is getting extra spicy

Posted August 30th, by simonandmartina Korea Canadian expats Simon and Martina have always wanted to work abroad, and they’re living that dream now as English teachers in Bucheon, South Korea. Read on for more on how they are appreciating their time in Korea, their thoughts on learning the language, and the ways in which they’re adjusting to the local culture. Simon and Martina Stawski -Where were you born? We were both born in Canada. We’re living alone with each other, if that counts.

We don’t have any other family with us, apart from our dog Spudgy, if that counts.

k members in the korea community. A subreddit for news, culture, and life on the Korean Peninsula. EatYourKimchi leaving Korea for Japan I am dating a Korean woman from Daegu who is perfectly nice, kind, and understanding, but.

I must admit my image of Korea was somewhat hazy before my visit. To get noticed Korea relies on its 48 million strong population who have turned a poor agricultural backwater ravaged by war into a technological and industrial giant, with brand names known across the globe. Modern as Korea may seem, this is still a society with deep-rooted and age-old traditions, many of which are strongly connected to food, dining and food preparation. My mission was to undertake a journey to sample the many and varied delights of Korean cuisine across the country.

This feature refers to South Korea only and although culinary traditions are similar across the border to the North, they are unwilling to allow a journalist to roam the country in search of the perfect meal. Family, dedication, preparation, detail, heritage and time all play a part in Korean food. Many of the dishes are rather time-consuming and hail from a period when food preparation was a real labor of love, usually undertaken by women.

No Crazy Kimchi – How to Ripen or Ferment Kimchi Properly

Martina Stawski: Essentially we were high school teachers in Canada and we decided to come to Korea to teach high school, and the very first day that we arrived we started our blog right away. Simon: It was just a hobby that we were pursuing. Simon: So I quit for a year while Martina kept on teaching, and she was pretty much the sugar mama while I tried to increase our traffic.

The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi The Korean Kimchi Cookbook: 78 Fiery Recipes for Korea’s Legendary Pickled ); Publication Date: November 27, ; Sold by: Random House LLC.

Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.

With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights. Enter your mobile number or email address below and we’ll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer – no Kindle device required. To get the free app, enter your mobile phone number.

In a medium bowl, mix the cucumbers with the salt until well combined.


I t is a simple food yet one which stirs a remarkable amount of passion and pride among South Koreans. There is even a large, modern museum in downtown Seoul dedicated solely to kimchi. Kimchi, to the uninitiated, is sliced vegetables seasoned with garlic, onion, and red pepper before being placed inside large clay pots to ferment, a process which lasts about a month. The iconic version of kimchi — the one most widely available around the world — is a spicy, red-tinged fermented cabbage version which is heavy very heavy on the garlic.

China makes the rest: 98% of Korea’s imported kimchi—, tons—comes And as Park explained, “people don’t tend to eat kimchi with spaghetti. Inside the Chinese dating apps exploiting the loneliness of India’s men.

Kimchi is a beloved Korean dish that’s becoming known all over the world. Made of fermented vegetables and flavored with spices, it sure seems healthy. But should discerning diners read between the lines? First, let’s learn about what the dish actually is because even some people who’ve enjoyed the delicacy may not know what’s inside. Kimchi has a very long tradition in Korea. Julia Skinner, founder and director of Root , an Atlanta-based food history and fermentation company.

The primary ingredient in kimchi is cabbage , but it can be made with other vegetables like daikon radishes, red peppers and even the occasional fruit, like apples, says Skinner. She notes that flavoring options have expanded, from plain salt to fish sauce, and from dried pepper flake to gochujang red chili paste. Although these ingredients give kimchi its initial flavor, the science behind the dish is what makes it stand out. Fermentation was originally developed to preserve perishable products , like fruits and veggies.

Kimchi Day – 22nd November

Ever wonder what it is like to move to a foreign country, one with a completely different language, culture, sense of fashion, musical styles, and more? EatYourKimchi is a site started by Simon and Martina, who have documented and blogged about their lives as foreigners in South Korea. They talk about music, restaurants, shopping, and other everyday experiences with a unique South Korean twist.

All Koreans eat one thing in common, that’s right, Kimchi. Researchers have speculated that the antioxidant properties of the ingredients used.

Anyhow, the main thing that we learned from them is that flirting is quite different here in Korea. What do you single people do to flirt with people, anyways, apart from Rolling Down Your Sexy Window and then asking a girl if you can buy her a drink, all the while speaking in your best Dave Chappelle voice? All I know is the concept of schmoozing and chatting is a concept that Korean people finding extremely terrifying.

By now, both Simon and I are pros at holding chit chatty conversations with people at parties with zero awkwardness but when we invite our Korean friends that speak perfect English to our parties, they often huddle around each other and them look extremely uncomfortable. In Canada, going to a bar meant standing around with a drink chatting with friends and making moon eyes at other people you found hot.

I have some bananas to rub, for yoo-hoo! Any insights here would be greatly appreciated, for both us and for other people reading this :D. You must be logged in to post a comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. Sort by: Newest First Most Liked. I dunno simon you kinda scarred me for life xD jokes lol ….. I went over the video again and I realized something.

Korean food: 40 best dishes we can’t live without

But one thing is for sure — no one likes the stage when it is in the in-between stages of being raw and ripe. Kimchi really does not taste good at all when it is in the process of getting ripe — I had an aunt who used to call this the time when kimchi has gone CRAZY! Since most of us now buy kimchi from the store, let me first write about the best way to eat a store bought kimchi.

I found that most kimchi even the poorly made ones will taste quite palatable when they have had time to ripen properly. Now, the hard part about buying kimchi from a store is that it is hard to tell at what stage of the fermentation process they are in. One clue is the appearance of the vegetables.

Kimchi is a versatile traditional Korean pickle made from salted and fermented vegetables. All of our You can check the age of your Kimchi by finding the ‘Best Before’ date on the container. This is Can I eat my Kimchi out of the container?

Seeing as this is just us relating anecdotal stories to you, they do not represent Korea as a whole, obviously. We can only offer you their perspectives on the situation. Sounds weird, huh? But it makes sense! Why wait for so long for fear of looking like a creeper or overly keen? What silliness! If you meet someone and like them, call them up. Stop the subtle jockeying for position.

Like, a lot a lot. Even our Korean friends who moved to North America complained that they freaked out their Asian-American boyfriend by texting too much. Asian-American does not always equal Asian culture. Are we wrong here? You get that deposit back by the end of your lease, mind you, but the problem for many people is simply coming up with the money for the deposit.

Inside a YouTube Empire Built on Kitsch and Kimchi

Ask us a question at hj lovekimchi. Please read as this page contains important information about your Kimchi. Pressure inside the container builds due to the fermentation process as the healthy bacteria produce CO 2. This can cause a small amount of liquid to leak.

See the CV for Simon and Martina, a writer who has produced content for Connect with Simon and Martina on ClearVoice.

Simon and Martina Stawski relax at the table, wine in hand. Even though it’s midnight and they’re exhausted, they laugh about the day and their hectic schedules as the pets get into mischief behind him. Professionals Now Rule YouTube. In , the couple moved over 6, miles from hometown Toronto to teach English in South Korea, never expecting that five years later they’d still be living there.

But they found their calling. Instead of explaining the finer points of grammar and pronunciation to school kids, they chose to detail Korean lifestyle, food and music via video. Now each of their vlogs receives hundreds of thousands of views on average. Simon and Martina didn’t gain YouTube fame by playing it safe. They actively chose to abandon the “cautious” road as teachers in order follow a video passion in the country they adore. They found ways to actively challenge traditional discussions of culture, career paths and even their own private lives, an approach that keeps their channel and small business successful.

In their videos Simon and Martina stand side by side and hold active discussions.

Date Night at the Movies

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