Misconceptions About Korean Culture

I had had a very frustrating day. What was suppose to be a relaxing day off turned into a hot, annoying, and tiring day than involved me falling down in the subway after leaving the train at the last minute when the doors closed. I was feeling out of my element, and a bit fed up with the unfamiliarity. I decided then that I needed to find some place to relax and calm down. I arrive in Hongdae and made my way to the cafe. It was quiet and a bit deserted for an early afternoon. JUST what I needed! I was touched to witness as I was leaving a young Korean male walk over to a table with 2 Caucasian females and ask them for help on his English homework.

Kimchi Day – 22nd November

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.

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

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Is Kimchi Good or Bad for You?

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 week we try to tackle the issue of dating in Korea, which – quite obviously – we can’t give a lot of insight into, since we’re married to each.

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.

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As half a Korean, Kimchi is like the thing I’d always judge first when I find myself in a Korean restaurant. The Kimchi free being offered in Dak Galbi was simply mind-blowing, probably the best kimchi I’ve had outside Korea. We ordered Beef Dak Galbi, it was delicious.

Many prominent meokbang (eating show) creators are taking on the challenge of extra-spicy kimchi — the kind that makes your eyes water.

Pick your preferred language. We speak English and 43 other languages. Check for travel restrictions. Travel might only be permitted for certain purposes, and touristic travel in particular may not be allowed. Read more. Lock in a great price for Kimchi Guesthouse Jongno — rated 8. Enter dates to get started. Featuring comfortable rooms with traditional Korean furnishings, guests also enjoy free internet access at all areas.

The guest house is located 2, feet from Gyeongbokgung Palace. The scenic Cheonggye Stream is 1 mi away while the popular Insadong Street is only 1. It takes 1 hour to drive to Incheon International Airport. Each air-conditioned room is fitted with Korean futon mats and a heating system. At Kimchi Guest house Jongno, guests will find a shared kitchen area and laundry facilities.

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A variety of types of kimchi are readily available and can be purchased in sizes ranging anywhere from 80g to 10kg. Some shops even sell kimchi that is made on-site. When purchasing kimchi, customers need to make sure that the kimchi is not leaking and that it is wrapped tightly. Travelers need to be aware that each country has different standards regarding the transport of food.

This week’s episode is all about internet addiction and how it can lead to dating a K-pop Idol? By. Eat Your Kimchi. – PM UPDATED 17 Apr.

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.

Staple food of North Korea are grains, corn, sweet potato and potato. North Korean cooking style is to mix rice and grains together. We can clearly see the difference on the methods of salting and preserving Kimchi among various regions in Korea. Northerners often put less salt and spices into the frugal dish, so that the freshness of the vegetables is specially retained.

As the weather starts to get colder, Korean housewives also start to make Kimchi. In the process of preserving Kimchi, organic acids produced by the development of a variety of microbial fermentation stimulate and create special scent of Kimchi. The demand for Korean Kimchi is beyond the supply capability of domestic producers so that South Korea must annually import Kimchi from China to satisfy the needs of the domestic market.

Chinese Kimchi has more chili powder and is not really good-tasting and naturally sweet like Korean Kimchi.

Eat Your Kimchi: A Foreign Couple Living in Korea

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?

Learn about the secrets of kimchi and enjoy a day making your own whilst dressing up time: ampm); The voucher is valid only on the date specified some shots of your Korean garb, enjoy your kimchi or take it home to eat later.

You decided to give kimchi a test. And then you started wondering: does kimchi go bad? Or maybe kimchi is a regular guest in your menu, but you never really learned how long does it last. You finish a jar within a few days, so you never really thought about it spoiling or losing its taste. This article covers exactly those topics, so read on. Kimchi is a popular Korean side dish made with fermented spicy cabbage and other veggies.

Inside a YouTube Empire Built on Kitsch and Kimchi

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.

Preparing and eating kimchi. In Korea, the family Kimchi recipe is a Guarded Secret. There are more than Date: 10th May (Thursday).

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. And after a year it got to the point where she could quit her job as well, and it just keeps on getting better every year.

Now we have a studio and we have some staff with us, so things are working out quite nicely! Simon: Well for me it was very nerve-wracking the first year when I quit because there was no stability. Martina: I slept one hour a night [laughs]. Martina: Oh we are kind of split on that one because I grew up with a Korean Japanese best friend since I was like 3, so she really got me into Asian culture since I was a little kid.

So I always knew I would end up in Asia no matter what. Simon: And my Korean students there were absolute angels, like they were so nice and so kind, so I thought, as a teacher, why not go to a country full of Korean students?

Photo Wednesday – Eat Your Kimchi Studio, Seoul

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.

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?

Simon and Martina bring you all the latest on J-pop, K-pop and Asian pop culture. They take you on adventures through Japan and Korea, diving in to the culture, tasting the food and learning a lot along the way. They look back at their time on the radio show and podcast, before sharing a final story about watching the World Cup at a lovely bar which serves toast and handmade jams alongside an impressive selection of craft beers. Have we lost our sense of manners and decency?

Simon and Martina are seasoned travelers and are disappointed to see service workers being treated rudely by tourists all too often. Simon and Martina are kicking back on a beach in Koh Samui, Thailand for their wedding anniversary and they’ve already racked up some fun stories just days into their trip. There’s one about a little girl who wants a tattoo, trying to drink sparkling wine on a speedboat, and a special travel pig named Kogi.

Simon and Martina remember Anthony Bourdain who was a big influence and inspiration for them as foodies and presenters. Depression is a reality for some people, including Simon and Martina, who share their experiences living with the disease. If you, or a loved one, are feeling depressed or just need someone to talk to, please contact beyondblue on 22 , or Lifeline on 13 11

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