Category Archives: Food

Jeju Momguk

Momguk, a thick pork and seaweed soup, is a dish native to Jeju. This soup is primarily comprised of seaweed, kimchi, and a pork broth that is thickened by adding buckwheat flour. Momguk is more of a ceremonial dish than it is a daily one. It has historically been served at celebrations and funerals and symbolizes the communal nature of the island.  Before Jeju became a major tourist destination, it struggled economically. Because of this, the slaughtering of the momguk pig was a symbolic event signalling the beginning of an important function.The whole pig was then prepared in the soup and served to everyone in the community. The fact that a luxurious food, like pork, was expected to be shared throughout the community clearly shows why momguk is a historically festive dish. Additionally, people were sure to make momguk last; in addition to using every part of the pig, water and ingredients would be added to make the dish last about nine days. Although the dish smells terrible when cooked the traditional way, it is a good soup and a great representation of native Jeju cuisine.

A bowl of Jeju Momguk (Courtesy of Paxhanti)


The Kimchi Chronicles: The Jeju Chronicles

Jeju momguk and yukgaejang

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Posted by on May 17, 2012 in Food, History


Imperial Cuisine

The Korean royal palace was notorious for having an abundance of food. Although an anomaly in terms of its vast amounts of food available year round, the imperial court is all encompassing of the different types of traditional Korean Cuisine. Imperial Korea was split into eight provinces, each having to send a variety of goods to the royal palace each month. This gave the royal palace the ability to make a wide variety of regional dishes regularly, making imperial cuisine reflective of traditional Korean cuisine as a whole. In addition to the abundance of dishes available in the imperial court, the preparation of these foods was well integrated into the framework of the imperial workforce. For example, the Board of Personnel was partially comprised of people gathering rice and preparing meals for the royal family. Many of the slaves and palace women were also involved in the procurement and preparation of food. The actual setup and preparation of the meals is very complex, so I won’t go into further details. The crucial thing to take away from this is that royal cuisine is a solid representation of traditional Korean food.

The layout of a typical sura (meal), with numbers denoting dishes and letters denoting placement of attendants to the king and queen (Courtesy of Michael J. Pettid)


Korean Cuisine: An Illustrated History (by Michael J. Pettid)

The Kimchi Chronicles: The Seoul Food Chronicles

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Posted by on May 13, 2012 in Food, History


Kimchi Jjigae

Kimchi jjigae is one of many varieties of Korean stew. Jjigaes are pretty common in the Korean household and can be made with many of the typical ingredients found in the Korean diet. Kimchi jjigae is a prime example since kimchi (spicy fermented cabbage) is eaten with virtually every meal. It generally consists of vegetables, seasoning, pork, and kimchi, making it a relatively simple stew to make. Like most contemporary Korean cuisine, kimchi jjigae can be found at most Korean restaurants in America (especially tofu houses). There’s not much to say about jjigaes, other than they taste great and anyone looking to try a typical, not-too-out-there Korean dish should try this.

A bowl of kimchi jjigae topped with vegetables and tofu


The Kimchi Chronicles: The Seoul Food Chronicles

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Posted by on May 11, 2012 in Food



Although technically not Korean, jajangmyun is very popular in both Korea and the United States. Originating from the Chinese zha jiang mian, jajangmyun is one of many dishes that Koreans have adapted from countries that occupied Korea. But unlike other dishes with European or East Asian roots, jajangmyun does not vary that much across cultures. All jajangmyun is comprised of noodles with black bean paste, noodles, vegetables, potatoes, onions, and (most of the time) pork belly. What small difference that exists between the Chinese and Korean variations of this dish is seen in the sauces. Jajangmyun uses a bitter black bean paste whereas zha jiang mian uses a sweet bean paste. Furthermore, different sauces are used throughout China alone, making this difference both a national and international one.  Although the bitter taste of the paste used in jajangmyun is cooked off, the coloration of the dish is much darker than that of its predecessor.

This subtle difference does not detract from the prominent role that jajangmyun plays in Korean dining. You can find it very easily in Korea and even some places around America. Just last weekend I tried jajangmyun at Hankook Supermarket in Sunnyvale, and I clearly see why it is such a large part of contemporary Korean cuisine. Not only is it quick to make, but it is also filling and easy to eat. From little kids to old people, jajangmyun appeals to just about everyone. And on top of that it is inexpensive to buy or make. This is definitely the next item on my weekend “to-cook” list.

Jajangmyun (Courtesy of Dolsot Bibimbap)

Zha Jiang Mian (Courtesy of 3 Hungry Tummies)


Wikipedia – Jajangmyun

Wikipedia – Zha Jiang Mian

Red Cook – Zha Jiang Mian

The Kimchi Chronicles – The Noodle and Dumpling Chronicles


Posted by on May 9, 2012 in Food


Seafood and Fish Markets

Korea’s vast amount of coastal access makes fish a central part of the Korean diet. Their fish markets are thus some of the most distinguished in the world. Noryangjin Fish Market in is the 2nd biggest fish market in Korea. Located in Seoul, this fish market contains 700,000 square feet of fish stalls. Wholesale auctions, where grocers and retailers bid on vast amounts of fish, start in the wee hours of the morning. However, general shoppers go to the less intense parts of the fish market where stall owners sell individual fresh fish that can be taken to restaurants within Noryangjin market. What makes Noryangjin and other Korean fish markets unique is that the shop owners will clean, fillet, and portion your fish, saving you a ton of work when you get home to cook. Additionally, the seller will give you the bones and trimmings to keep, as they are seen as a great source of nutrients. For example, the Gomjangeo Restaurant on the Busan peninsula gives you a fresh, semi-portioned fish to grill at your table, expecting you to leave the bones in the fish until after it has cooked through. If there is one thing to know about Korean food besides what kimchi is, it’s that fish is important in understanding Korean food.

Haemul Soon Doobu (Seafood, Tofu, and Vegetable Soup courtesy of The High Tea)


The Kimchi Chronicles: The Fish Chronicles

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Posted by on May 5, 2012 in Cities, Food



Pajeon, or Korean rice pancakes, come in many different varieties. They all start with the same base, but each variation is filled different meats and vegetables. A Korean pajeon base is generally made of rice flour. This is in part because rice is a Korean staple, but it also stems from the fact that rice flour makes the base crispier. However, rice flour is not common in America and thus many pajeon recipes made for the American kitchen use wheat flour instead. Although pajeon can be made into an entrée, it is normally served as an appetizer, side dish, or snack. In Korea, the makeup of your pajeon is highly dependent upon which region it’s coming from. For example, the Kyongsang Province has major coastal access, making haemul pajeon (seafood rice pancakes) the specialty pajeon of that region. Since my latest research was focused on Busan, which happens to be a city in the Southern Kyongsang region, I decided I will make haemul paejon this weekend, using rice flour and buying fresh fish from the Korean market to make it as authentic as possible.

Haemul Pajeon (Courtesy of John Chow)


Korean Cuisine: An Illustrated History (by Michael J. Pettid)

The Kimchi Chronicles: The Rice Chronicles

Growing Up in a Korean Kitchen: A Cookbook (by Hi Soo Shin Hepinstall)

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Posted by on May 4, 2012 in Food