5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Korean-born, American-raised Marja Vongerichten fell in love with the food of her birthplace all over again after spending a year traveling - and eating - through Korea.
Not only did she reconnect with the ancestry and culinary traditions she left behind, she also learned important life lessons like how to properly slurp noodles, pour drinks for your elders and fry chicken in true Korean style.
The Kimchi Chronicles: Korean Cooking for an American Kitchen - a companion to her Public Television Series of the same name - follows that journey, and is a delectable introduction to the cuisine of her homeland; an introduction she'd like you to make as well.
Five Commonly Asked Questions About Korean Food: Marja Vongerichten
2. Why is Korean food so pungent?
3. Is Korean food healthy?
4. Why are beef dishes so popular in Korean cuisine?
This high esteem, interestingly, usually meant beef wasn’t widely consumed; it was also very expensive because Korea is very mountainous and has little grazing land. It wasn't until the 60s and 70s that beef became more widely available to the general population due to an economic boom in technology and the auto industry."
5. How do I know what to order when I go to a Korean restaurant?
Also, Koreans like to pair hot and cold foods - so if you’re doing a cold noodle dish, they often serve a hot soup on the side. It comes from the belief of having a balance and they like to say it helps your stomach if you can offset something that is too cold with some warmth and vice versa."
Naengmyeon (Noodles with Cold Beef Broth)
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