Understanding the Korean Spice – And how to be at one with Kimchi

I get a lot of tourists saying to me, “Rob, I’m a foodie! Take me some place good to eat where all the Koreans go!” Or, “Rob, I’m an adventurous eater! I want to try new things!”.
Seeking out for some of the exotic
Seeking out for some of the exotic
I say, “Alright, let’s do it! I know just the place”
And they say, “But nothing spicy. I don’t like spicy.”

Screen Shot 2015-02-06 at 9.22.30 AM And then my mouth just drops. Whaaaaaa?? How can you tell me you are any sort of self-respecting adventurous eater of foodie, if you can’t indulge in anything spicy? It is the crux of Korean cuisine and the centerpiece of every dining table here. Look, I get it. You were hurt once. Stung…and you don’t want to feel the pain of it again. But that was years ago…it’s time to move on!

kimchi
kimchi

The Korean spice is a very different kind of spice. Other spices will give a sharp sting on contact and leaving a lingering singe in your mouth. Others you’ll feel it after you ingest it as it makes its way through your stomach and eventually scorches the other end of your gastro-extremities. The basic Korean spice is a bit of a warming spice. You won’t feel it right away, but as you fill your stomach with beef, rice and kimchi. And more beef, more rice and more kimchi…you’ll start to notice some tingling sensation in your taste buds. Things are starting to get warmer but you can consume it at a pace where you don’t overwhelm your mouth with any singular flavor.

soon dubu jiggae
soon dubu jiggae

Continue reading Understanding the Korean Spice – And how to be at one with Kimchi