What was the food like in Korea?

As our departure from Korea quickly approaches, we will be posting thoughts and stories from #AgEd2Korea participants to reflect on the breadth, depth and diversity of our experiences here in Korea.  This blog showcases some of the answers to the question, "What was the food like in Korea?"

"Well, I love surprises, so I guess you can say I love Korean food. It wasn’t always clear what we were eating at meal time but I enjoyed it (for the most part…)! It also encouraged me to try new foods, whether it was intentional or not. "
– Janae 


"I liked that there were many side dishes that were shared as a group. I think it plays back into the cultural mindset of group collaberation. We all shared these dishes and it was just another way for us to emerge ourselves into their culture."
– Deanna

"It’s different. Good luck finding half of this stuff in restaurants back home. Now, I’ll be the first to tell you that I’m a meats and potatoes kind of guy, but, it was great to be in a place where the food was unique, just like the experiences. I remember how excited I got when I saw a street vendor selling silk worm larvae, or when I tried cold noodles for the first time."  – Howard

"I liked the bibimbop the best because there were many different combinations that you could choose from and it was a complete meal that filled you up. "
– Jason

"Variety and spicy is the Korean food cuisine. My favorite dish was the bulgoli because it was not spicy, but had a great flavor. I did enjoy eating more vegetables and fruit and less dairy products and carbs. I felt like I had more energy." - Jess

"I think what I liked best about Korean food was how we weren’t quite sure what we were going to be served at each meal…it was sort of a guessing game as to what dishes you would see on the table."
 - Sarah


"The number of dishes and side dishes that are served with any meal is perhaps the most enjoyable part of Korean food. Through the variety of entrees, soups, salads, and sides served, sometimes up to 30, I was able to try different combinations of flavors that enhanced the sensory experience through taste, texture, sight, and smell!" - David

The Lean, Mean, Korean Cuisine

The first difference I noticed in Korea, and the first one I was looking out for, was the food.

 I came over expecting to be eating rice and noodles at almost every meal and I expected the food to be spicy.  I wasn't exactly wrong but I also wasn't exactly right either.

We have had many meals here that have been traditional Korean meals with tons of rice, chicken, and plenty of spice.

The first meal I had that really stuck out to me was the octopus, I have eaten calamari before but never something that I could physically see the tentacles.   The seafood and mushrooms here are much more prevalent that I thought they would be, to the point where they are in almost every dish I've ordered.

Also the food hasn't quite met my expectations for being super spicy, almost every dish contains some sort of spice component to it, but the maximum limit for heat hasn't really hit my expectation. 

I was also surprised at the good degree of American food over here and the Korean versions of the American food.  For example, Subway, Pizza Hut, Burger King, and Baskin' Robin are super prevalent over here, each containing a very similar menu to what one would see back home.

However, some things still surprise me; Lottaria, which is basically a Korean version of McDonalds, serves a similar menu to many fast food restaurants except with a Korean twist.  Lottaria, instead of serving straight beef burgers, will often serve shrimp or some other kind of seafood burgers.  These small twists are very common and even appear in pizza, which is served with sweet potatoes as its most common topping. 

Overall, I've been extremely happy with the food while we've been here.  Nothing has been to different that I have been unwilling to try it (even though a few things were quite close) and everything has tasted rather good. Also, there has never been a long period of time in which I haven't had some sort of "American" food which would cause me to miss back home.  If anyone ever has the chance I would suggest going all in on Korean cuisine. 

Cafeteria Lunch

I don't think I have eaten in the school's cafeteria since I was in elementary school. It is ironic that today I ate lunch in the lunch room of an elementary school, the first time in so many years!

The boys I sat at lunch with.

I have come to the conclusion that boys are boys, no matter the nationality! They spoke English amazingly well! I have never enjoyed a school lunch this much. The boys I sat with were as excited as I was. I know that the other American teachers with me enjoyed the experience just as much.

Today we went to Gwangju National University in the southern province. This university has a unique program that teaches Practical Arts for elementary education. Korea teaches agriculture, technical and home skills in the 5th and 6th grades.

They also have an elementary school that is a part of the university and is a part of their campus. The eight agriculture educators of our group were able to visit this elementary school. We met with the Assistant Principal, saw the school museum, ate lunch with the students, observed a classroom in action, visited their school garden (cared for by the students), and talked to a lot of their students.

School Garden

During their breaks, all students help care for the school garden. Each class has their own section, but all work for the good of the whole garden. The kids seemed to LOVE doing this project. They are responsible for the care of this garden; water, weed, plant, harvest, etc. Every student I saw in that garden (about 25+) had a smile on their face. They were learning the essentials of agriculture at such a young age and in their public school, no less.

2nd Grade Classroom

When we went into their 2nd grade classroom, the students were learning vocabulary and the proper way to use a folding fan. They were so well behaved and precise in the way they responded to the teacher. They truly respected their teacher as well.

We had a memorable time. 

Music in the Kitchen

Transforming everyday kitchen utensils into musical instruments:
that's how Korean's put on a show! 

Wow what a week so far! There are so many exciting things to do and see and four weeks is certainly not enough. I have learned so much about myself as well as those on the trip with me. I know this experience is more than touring historic sites, planning lessons, and taking a language course - it’s about growing as an individual and becoming a better agricultural educator. My experiences here will not only shape my own learning capabilities but they will tie into my teaching methods and the ideas and lessons I will present to my future classroom.

We visited so many places today and experienced a lot of Korean culture. Hands down though my favorite part of our day of being the American tourists was the NANTA show; who would have ever guessed we would have the chance to view a show in a different country and be able to understand it?

Using kitchen objects to make music? Say what? Check out this link to see a glimpse of what we got to experience. Some of us got a little more of an experience than others; I wish I could show you Dr. Barrick and Cassidy got on stage and got to race against two other audience members in a "cake" making contest.  Sadly, they couldn’t pull off the win. 

With only 5 characters onstage they really pull the crowd in. Giving us a one of a kind experience, with food flying and knives chopping a beat was found in every move. With only an hour to create a wedding banquet we even felt the pressure put on the three cooks. With the help of the manager’s nephew chaos erupted in the kitchen as they rushed against time. With some dance numbers and intense music the group managed to pull of the dinner in the end with the help of the nephew.

In the end the show had a few lessons to take away that I believe we all need to take a step back and think about.

1) We all have our time to shine.  The manager’s nephew struggled to keep up with the cooks in the beginning. He started off by following the actions of those around him. But when the time came for him to shine, boy did he shine. The nephew saved the day by making the cake for the wedding. 

2)  Sometimes we need to rely on others.  Not one of the cooks would have been able to create the meal on such a short notice however by working together as a team they were able to pull through.

Life lessons can be learned anywhere and sometimes we just need to soak in what we have just witnessed.

This experience is passing by so quickly and I hope I am able to pick up on all the lessons in front of me every day. These next few weeks are going to fly by and I cannot believe how much I have already learned in the past week.

Food of Korea

Bulk Fish at a Supermarket

It has been a phenomenal time in Korea so far! Seoul is much larger than I thought it would be and the people here are absolutely amazing and so hospitable. All of us have learned so much and already have an abundant amount of new knowledge; though honestly, we haven't even scratched the surface.

Octopus and Vegetables

One of the greatest things that we have experienced so far is the numerous food dishes that we have tried here in Korea. Personally, I can be a very picky eater. Though I am from and live in Florida, which like Korea is a peninsula, I hate seafood! Blah!!! Just the thought of it makes me cringe! I have had to become quite accustomed to the many dishes served with either seafood or seafood products.

Though I'm not a fan of seafood, the food that I have tried has been quite good! We were all served a very delicious beef bowl one night this week that was like a stir fry served in a steaming hot cast iron bowl with a medley of freshly seared vegetables. It was amazing!

This pizza had a great margarita taste!

On another occasion we were served pizza, fried chicken, and hot wings. I have to admit, even coming from the south, I have never had fried chicken as great as what we've tried here! The chicken was fried without the skin and battered with a slight sweetness. The chicken tasted like a margarita drink. Both the chicken and pizza was heavenly.

One thing that I have been have been trying to deal with is stepping out of my comfort zone to try new food and drinks here in Korea. In the US, we are so used to being in a safe situation when it comes to our food. We know that our food has been graded and inspected to keep the citizens completely safe from food born illnesses or any other dangers. In Korea, I don't really know how that system works or if there even is a system.

Seafood anyone???

Just a couple of days ago, several of us were walking in one of the downtown districts and found several carts with raw seafood laying on the table in the sun and not on ice or refrigerated. As agriculturalists, we learn the many hazards of leaving meat out in temperatures above 40 degrees which causes it to be at risk of contamination with bacteria. Though the thought of eating this seafood might make many of you sick, as it did myself at first, there comes a point where you have to understand that this is their livelihood and this is what they eat on a daily basis. They have become accustomed to these foods and the way they are handled. With that being said, it is that very thought that encourages me to take that leap of faith and try these new foods. As I said though, I am SLOWLY coming out of my comfort zone, one dish at a time. :)

Seafood Selection at a Restaurant

Bread made from Squid Ink

One of the neat things that we got to see downtown is a restaurant that allowed you to choose a live sea creature and have them cook it right in front of you. It was pretty neat seeing the oysters, squid, octopus, sea urchins and many others for their selection...and we thought it was cool to select a lobster at Red Lobster!

To wrap this blog up, I would have to say that the Korean food is what has really taught me an appreciation for other cultures. It has truly taken a lot to get me to come as far as I have from my comfort zone to trying new things. Not only does it make you appreciative for what you have, but it also introduces one to limitless opportunities and new world wonders! I mean, honestly, squid ink being used as a food coloring for bread!?!

I guess it's true...The way to a man's heart is through food!

Chopstick Challenges and So Much More...

Our first few days in Seoul have been interesting to say the least. We have been introduced to new cuisine, tampered with many new and unusual looking gadgets, met some fantastic students in the College of Agriculture and Life Sciences at Seoul National University, had brain overload with learning Hanguel (the Korean alphabet), exchanged and examined Korean currency, and learned to maneuver buses, subway systems and maps that have very little English.

Sounds like a lot huh? I think so, but I feel very accomplished. Our days have been packed with excitement so far. In my opinion, lots of bonding time with new fellow agriculture educator friends has led to a successful first few days on this adventure.

Teamwork is a must on a trip like this, and although our goal is to collaborate with Korean students in the Agriculture and Vocational Education Program at SNU to learn and share thoughts about school based agriculture education, there are a lot of other necessary items we've had to pick up fairly quickly to make the transition to life in the Republic of Korea for a month as normal as possible. I would like to share just a few of these things with you.

 First, I will mention what has been MOST challenging to me....and that is learning to eat with chopsticks. I sort of got the hang of using chopsticks at home before leaving for out trip, come to find out I became somewhat proficient in the use of wooden chopsticks only.

You may ask...What is the problem then? Well, all chopsticks used in Korean restaurants and cafes are metal, which believe it or not, are slippery and a bit harder to maneuver. After three days, I still feel like a little kids that just cannot learn to pee on the potty. A good outcome of this is that I have been eating a lot slower, due to challenging myself and forcing myself to use chopsticks successfully and with ease, which has caused me to eat less.....because I can actually feel when I am full. If you know me, eating slow has never been an ability I had, much less I'd like to say I have bad habit of eating very fast.

Speaking of the potty, many older buildings in Korea have a septic system that can not handle flushing toilet paper. Therefore, there are trash cans located in each bathroom stall in which you are supposed to put all your used waste. Seems pretty weird and gross when you're not used to it, but you wouldn't want to be the unlucky one to take the chance of flushing paper and creating a clog. Additionally, many of the toilets seen are called bidets. A bidet is a fancy toilet with a remote controller on the side that has many different buttons. If you so choose, it will wash you upon completion of using the restroom.

The electrical outlets have also been something very different from what we see in the United States. As we rely on these to charge our phones, tablets, computers, cameras and other handy gadgets, we have had to learn to utilize the proper adaptor in order to use the two prong AC power plugs found on all of our small devices that require electricity. Not only do we need to be able to plug our devices in, but we need to make sure that the voltage being transferred is set to the correct compatibility mode so we don't fry our appliances.

Hanguel....does that mean anything to you? Well, it didn't mean much to me until three days ago. Now I can say I know basics of a new language. It's pretty darn cool. Our language teachers have made learning how to write and read Hanguel very fun! Yesterday I even got to learn how to write my own name.

Last but not least, the currency. Korean currency is called the Won. Currency is in paper bills and in coins, just like in the U.S. However, the exchange rate for U.S. currency to Korean Won, to keep it simple, is one United States dollar equals one thousand Korean Won. Every time we look at the price of something, it seems so expensive, until we do the quick math in moving the decimal point to determine the equivalent price in U.S. dollars. Exchanging currency has been a neat opportunity, one I believe everyone should do at least once in their lifetime.

I hope you enjoyed my post on some unique encounters I have had in Korea thus far. It has definitely started off as a unique, dynamic, and interesting experience. Until next time, annyeonghi gaseyo, 안녕히가세요, good-bye!

Day 1: Monday, June 17

Our group was smaller than anticipated this morning due to some flight issues, but those of us here were still able to do and see a lot of things. Breakfast was a unique treat for me. We had the options of a traditional Korean, "Healthy Korean," or an American breakfast. I chose the traditional Korean breakfast. I figured, why not give it a try, we will be here for 27 more days, if I like it, keep eating it. If not, then I will be able to try something new.

The picture above is what they served me. The top row of bowls is (L to R) anchovies, a type of radish kimchi, broccoli, and cabbage kimchi. The second row is a fish fillet and scrambled eggs. On the bottom left is a jeonbokjuk (a rice porridge with abolone), sticky rice, and a fish soup. 

Fish for breakfast is not normal for us, but it was not so bad. I did enjoy and eat most of the fish, rice, broccoli, and eggs. I have come to the conclusion that kimchi is not for me. I have always been told that it is like a sweeter version of sauerkraut, which I do not like either. 

    

     

Fun fact for you, abolone is actually a small sea animal. See more about it here. This was in the jeonbokjuk (image on the left above), or rice porridge. Jeonbokjuk was almost bland in flavor and thick in texture. I dipped my fish fillet in it to add flavor to it. 

I tried everything except the anchovies (image on right above), although Jeremy did, and he said it was not bad (said with the face of "I am not going to eat much more of it, though."). I am not a big fan of my food having eyes when I am supposed to eat it.  

     

I am proud that I tried everything (except the anchovies). And the best part you ask? I ate it all with the CHOPSTICKS!!!!!!! Fish soup is a new thing to me as well, all together a new thought for me. It was not bad, just different. 

Jeremy, Melanie and Abby were discussing what all we were experiencing. 

"Connecting Over Cabbage": Janae

So as I have been preparing for Korea, I am finding that I have an interest in Korean cuisine; and I mean who doesn't like to eat?!  As part of my preparation for the trip, and also as my "Do-It-Yourself" assignment for the class, I decided to work with one of the Korean students, Jacob, who came and spoke to our class earlier in the semester to learn to cook some Korean deliciousness!

I invited Jacob over for a cooking party and so at the beginning of the week he sent me a grocery list.  Never being in the Korean market before, shopping for the items on this list was a little more challenging then I had anticipated.  I managed to get a container of kimchi, or spicy pickled cabbage, an onion, and a can of spam; everything else I was way off base.  There was a small miscommunication between Jacob and I; he asked me to purchase some kind of pepper (of which I still do not know the name...) but instead I bought some paprika. I also overlooked the rice component of the dish, which was called "kimchi fried rice".  What the dish actually called for was kimchi, rice, soy sauce, onions, green onions, peppers, and spam (or chicken or pork depending on your preference).  But I took this as a learning opportunity and a chance to practice flexibility (luckily Jacob was also accommodating).  In light of being short on some main ingredients, Jacob and I took a trip to the Asian Market, which was interesting all on it's own.  Did you know that you can buy a whole chicken at the Asian Market?  And when I say whole chicken I mean head, feet, feathers, and everything in between.

Finally we had all of the necessary ingredients and were able to start cooking our kimchi fried rice.  As we were cooking and talking, I learned that this dish is something Jacob and his roommates prepare and eat often, for breakfast, lunch or dinner.  They also always have a container of kimchi on hand.
When we dicing the kimchi to throw in the frying pan, Jacob asked me how long ago I bought it.  My response was "I got it yesterday so it would be good and fresh!" to which Jacob responded, "You should have bought that last week!"  Naturally, I though it would be best to purchase the kimchi just a day in advance and keep it refrigerated until we were ready to cook, but I got a lesson in kimchi-storage.  Kimchi should be bought about a week in advance and spend three to four days at room temperature rather than refrigerated.  This allows more time for the kimchi to ferment and increases the spiciness of the cabbage. Though it was a fun fact and good to know for the future, I'm glad I didn't let it sit for those extra few days; the dish was spicy enough for me!


In addition to preparing the kimchi fried rice, I made some traditional, Pennsylvania Dutch pork and sauerkraut, another cabbage side-dish, with mashed potatoes.  It was fun for me to see some experience this dish for the first time, as I grew up eating this for many, many Sunday dinners.  Being that anything Pennsylvania Dutch is the furthest thing from spicy, I wasn't expecting Jacob to care too much for the dish.  However, he ate the whole plate (and took some leftovers too!).

The whole night was definitely an experience! From the Asian Market, to sauerkraut & kimchi, with some great dinner conversation in between, the dinner was definitely a success connecting over cabbage.

김치 볶음밥

Kimchi Bokkeumbap