A Commensal Experience: Korean BBQ
Photo by Himal Rana
The Taoist philosophy is to create balance through food (Oktay and Ekinci 2019). The elements earth, air, fire, water, and metal are all connected to food and different organs (Oktay and Ekinci 2019). In essence, what we eat, mends or strengthens that part of the body.
Yin and yang, which is um and yang in Korea, is another essential element connected to food (Oktay and Ekinci 2019). This adopts the same philosophy in other cultures: if your body is cold, eat something warming, and vice versa. The idea is balance.
Photo by Van Thanh
I was very enlightened by the research on health benefits and the science that backed it up. Understanding the intricacy of the preparation of these dishes is mind-blowing. I enjoy that the Koreans do not eat to get full; everything is for medicinal purposes, which is the same way I live my life. However, at the same time, I love food.
Several beneficial foods were mentioned that most people would not think of as food, and food, not thought of as medicine. Ginseng, for example, is put in many dishes and is believed to be energizing for the body (Oktay and Ekinci 2019).
The restaurant that I decided on was a fusion of Asian regions called Magetsu Sushi Bar and Korean BBQ. I love Thai and Japanese food, but even though I have made it at home before, this would be my first Korean restaurant experience. I went with my daughter, who was utterly excited due to her interest in Asian cuisine and pop culture, and my fiancé, who loves food.
The setting was quaint and casual, with seats and benches available. My daughter sat next to me, and my fiancé was across the table. The talk was carefree and all about the food since there was so much to choose from. Most servers were indeed Asian, but our server was American. I ordered a Korean beer called Hite, and my daughter ordered a Thai iced tea, which was delicious. Now I need to say that this menu was very overwhelming. Luckily, my mission was for Korean food only, even though my daughter was looking for her Japanese Ramen bowl experience.
Chopsticks are second nature to me, so there was no problem using the utensils. My daughter, on the other hand, is still getting used to them. That did not stop her from going headfirst into her “authentic Ramen,” she mentioned. I have to say, the next time I get Korean BBQ, there will be no sharing. I feel like I did not get much since I spent the whole time cooking it and not enjoying it. The Japchae came out, and I took a bite. It was okay, but it reminded me of Chinese takeout – not my cup of tea.
In all, I had a pleasant experience in the restaurant. Traditional Korean food should have all elements to become balanced in nature. Being unfamiliar with Korean BBQ, I do not know much of it was discussed in the article; therefore, I am unsure what the correct flavor profile should be. Although the meat was very tender and delicious. I put it as a lettuce wrap and added its sides for full flavor.
It is funny how my daughter would say her Ramen was “authentic” when she does not know if “real” Ramen tastes or is prepared the same way in Japan. Still, I look at “authentic” if it is cooked from scratch, which justifies authenticity. In other words, what is authentic? I argued with some about “authentic” tacos. I am from California, so they are hard to beat. My friend, Mexican, is from Texas. Regionally, we would both be right. I look at “authentic” by considering the thought and care that goes into a dish. Was it made from scratch? If it was, then that is authentic to me.
I do not know if this restaurant was “authentic” because it is Americanized. Even though the Korean BBQ was delightful, most Korean cuisine is vegetarian and geared towards health, not getting full. Any of these dishes brought could have easily fed three people. I would never eat in a Chinese restaurant because those dishes are never served in China. They are gunked with a sugary sauce and heavy, starchy noodles. Maybe that is why Thai, Japanese, and Korean food started becoming more popular. It is about time that eating for health has become popular.
Photo by Portuguese Gravity
Fermented food is a big part of Korean culture. Kimchi has many health benefits, including antioxidants that boost immunity and the thought of having anti-cancer qualities and a typical side dish at meals (Oktay and Ekinci 2019). Staple dishes are a standard part of Korean culture, with each element having unique benefits (Oktay and Ekinci 2019).
Ingredients and food in the article have been backed by medical and scientific research to provide health benefits (Oktay and Ekinci 2019).
As an appetizer, we ordered the Full Moon Dumplings (beef) steamed and Monkey Brain, panko-breaded avocado filled with crab and spicy tuna, and a sauce drizzled on top. Monkey Brain is totally not Korean or even Asian since avocados do not even come from that region, but I was curious to try them. Our main course was Bulgogi, the Korean beef BBQ, that we offered to cook ourselves for the whole experience. Lastly, Japchae consisted of glass noodles, pork, and vegetables.
Chopsticks are second nature to me, so there was no problem using the utensils. My daughter, on the other hand, is still getting used to them. That did not stop her from going headfirst into her “authentic Ramen,” she mentioned. I have to say, the next time I get Korean BBQ, there will be no sharing. I feel like I did not get much since I spent the whole time cooking it and not enjoying it. The Japchae came out, and I took a bite. It was okay, but it reminded me of Chinese takeout – not my cup of tea.
In all, I had a pleasant experience in the restaurant. Traditional Korean food should have all elements to become balanced in nature. Being unfamiliar with Korean BBQ, I do not know much of it was discussed in the article; therefore, I am unsure what the correct flavor profile should be. Although the meat was very tender and delicious. I put it as a lettuce wrap and added its sides for full flavor.
All elements were present, including sweet, sour, spicy, salty, and bitter (Oktay and Ekinci 2019). Everything that Korean food is all about. My daughter Sienna said that “it was a fairly new experience for me since I do not have that food very often. The meat had a vibrant smokey flavor. The glass noodles were softer than expected. Ramen will never be the same for me; the restaurant was much better.” My fiancé was a little more general, stating, “the flat top grill marinaded meat stood out. The meat really set it off. It was simple stuff, but putting it together, it blended well. I was just trying to eat everything in sight.”
Photo by Paulo Doi
It is funny how my daughter would say her Ramen was “authentic” when she does not know if “real” Ramen tastes or is prepared the same way in Japan. Still, I look at “authentic” if it is cooked from scratch, which justifies authenticity. In other words, what is authentic? I argued with some about “authentic” tacos. I am from California, so they are hard to beat. My friend, Mexican, is from Texas. Regionally, we would both be right. I look at “authentic” by considering the thought and care that goes into a dish. Was it made from scratch? If it was, then that is authentic to me.
I do not know if this restaurant was “authentic” because it is Americanized. Even though the Korean BBQ was delightful, most Korean cuisine is vegetarian and geared towards health, not getting full. Any of these dishes brought could have easily fed three people. I would never eat in a Chinese restaurant because those dishes are never served in China. They are gunked with a sugary sauce and heavy, starchy noodles. Maybe that is why Thai, Japanese, and Korean food started becoming more popular. It is about time that eating for health has become popular.
Works Cited
Oktay, S., Ekinci, E.K. Medicinal food understanding in Korean gastronomic culture. J. Ethn. Food 6, 4 (2019). https://doi.org/10.1186/s42779-019-0003-9
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