{South Korea} Food

{South Korea} Food

In South Korea, the question of what constitutes food was vastly different from the American diet that I was familiar with.  Through centuries of hardship, isolation, occupation and famine, the general rule was that if it was already edible, could be made edible or could be preserved in any manner to be edible later, it was food.  With great creativity, the Koreans developed methods to use the entirety of any animal or plant as well as unique methods of preserving and cooking to prepare their food.  The variety of their foods, as I recall, rivaled even that of the Scandinavians–any food item from seafood to vegetables could be eaten raw, cooked, pickled, fermented, dried or even rotten.  As such, the flavors of Korea were bolder, aroma was more pronounced, textures varied and meals were more balanced: spice with sweet, sweet with sour, sour with bitter and bitter with salty. Continue reading “{South Korea} Food”