October 31, 2014
I am an American Korean college student at Hamilton College, and I’m from New York City, where there is a variety of cultural foods. After spending time in Clinton, I have noticed that the ethnic cuisine is limited to Chinese, American and Mexican. I want to share a part of my background with Clinton residents and share my knowledge about why Korean food is healthy and can be part of a well-rounded diet. Korean food includes nutrients and fresh produce, and the cooking techniques make the food low calorie and satisfying. The primary ingredients in the majority of dishes are rice, vegetables, and meat. Korean dishes uses various types of vegetables and spices like garlic and ginger which make the food full of fiber and vitamins.
One of the traditional side dishes that Koreans eat is Kimchi, which is made from fermented vegetables and hot peppers. Common vegetables found in Kimchi include cabbage, radish, and cucumbers. To make this side dish one must follow a detailed process. The cabbage needs to be cut into halves and soaked in salt water for a few hours. After the cabbage has soaked, a mixture of seasoning such as hot chili paste, garlic and grinded peppers are spread on the leaves of the cabbage. The cabbage is wrapped nicely and stored in a cool place for a couple of days. Because it has been fermented, Kimchi is known to be “stinky,” but don’t judge it if you haven’t tried it. Most people say that the dish tastes rather sour and spicy. It has a unique flavor that is hard to find in other foods. Kimchi is known to be healthy because the main ingredients of the ginger, garlic and peppers help improve the circulatory, respiratory and immune system.
There are two types of well-known meat dishes that people enjoy, which are Bulgogi and Samgupsal. Bulgogi’s name is based on the Korean words“bul,” which means fire, and “gogi” which means meat.Bulgogi is a thinly sliced beef that is marinated in a mixture of soy sauce, sesame oil, garlic, ginger, sugar, scallions and onions. The beef is usually sirloin or rib eye, so the meat is tender and easy to chew. The meat is usually cooked and served with rice and vegetables. The best way to eat Bulgogi is to wrap it with a bit of rice in a lettuce leaf. Samgupsal is literally grilled thick pork belly. Samgupsal’s name is separated into three syllables: “sam” meaning three layers, “gup” meaning layered and “sal” meaning flesh. The pork belly is grilled and served with s special Korean sauce made out of bean paste. Many people say that they enjoy these two types of Korean food because the dishes are satisfying and are a high protein source. When serving these meat dishes, lean meat is preferred because it has lower saturated fat and low cholesterol.
There are other dishes popular, which can be made vegetarian, like Kimbap and Japchae. These two foods are well rounded with nutritious ingredients. Kimbap is like sushi without the raw fish. The ingredients for Kimbap are usually steamed rice, sesame oil, sheets of seaweed and any vegetables (or meat) wrapped in a roll. Some traditional stuffings are steamed spinach, diced carrots, crabmeat, pickled radishes and eggs. What is great about Kimbap is that anything can be put into the roll according to your taste. Japchae is a sweet potato noodle dish, which is mixed with various types of thinly sliced vegetables. Vegetables often incorporated in this dish are carrots, mushrooms, onion, scallion, and spinach. The ingredients are all stir- fried together with garlic, soy sauce and sesame oil. The vegetables that are incorporated in the dishes lower risks of certain types of diseases and give iron, vitamins, fiber and potassium.
Some Korean dishes are usually only made on special occasions. Dukgook is traditional rice cake soup that is eaten for the Korean New Years celebration, as Koreans believe that following the tradition will bring them fortune in the coming year. The soup is a high protein source because the broth is made out of beef. The rice cakes are thinly sliced into ovals and cooked in the broth with vegetables and seaweed. Miyukgook is a seaweed soup that is eaten on birthdays or sometimes when someone has a cold or after a woman gives birth because it is high in iron and protein and easy to eat. The Miyukgook broth is made out of a small amount of meat with garlic and soaked seaweed. After stirring the ingredients in sesame oil, we add water and soy sauce and let it boil. The properties of the seaweed and beef broth makes the soups more digestible and asset hair and health.
I personally love all types of food, but I have to say that my favorite is Korean food. There’s just something about Korean food that is so different from other cultural cuisines. The food is delicious and healthy! There are many health benefits in such diet; prevents diseases, improves general health, keeps bones strong and cleanses skin. Fortunately, the Korean culture and cuisines are spreading, so take a chance and try Korean food!
“From Where I Sit” is a column dedicated to the international voices of Hamilton’s campus. If you are an international student and are interested in contributing a column, contact Sarah Rahman (srahman@hamilton.edu).
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