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[HanCinema's Digest] Food Lovers' Lane

2018/04/29 | 240 views | Permalink

Rice is losing ground to noodles as preferences shift, make a stir-fried gochujang sauce with Sue on My Korea Kitchen, The Korea Herald gets into the nostalgia behind naengmyeon (a cold noodle dish), and Korea Exposé Ji-eun Choi documents Korea's love of grilled pork belly.

"Noodles pushing rice off Korean dining table"

Are Koreans slowly shifting away from rice and towards noodles? According to this news article on The Korea Times, noodle consumption in Korea is definitely on the rise. The country is already one of the world's largest consumers of instant noodles, but other categories of noodles are catching up. "The changing dietary pattern shows Koreans' food preference has been changing in favour of foreign ingredients", writes Kang Hyun-kyung. Interesting, Joo Young-ha, a professor of Folklore Studies at the Academy of Korean Studies, says the main noodle consumers today were born in the 1970s.

...READ ON THE KOREA TIMES

"STIR FRIED GOCHUJANG SAUCE (YAK GOCHUJANG)"

Sue from My Korean Kitchen is hoping her latest recipe will become your new favourite condiment. Yak gochujang, Korea's version of chilli paste, is an essential K-condiment. "The beauty of this gochujang sauce is that once you make a fair amount of it, you can store it in the fridge for up to one month and conveniently use it as your needs arise", writes Sue. Sue puts a lot of care and attention into her stunning posts, which regularly include beautiful photographs of her creations and insightful cultural context. The recipes are also simple to follow, and Sue includes a printable recipe card at the end when things go well...

...READ ON MY KOREAN KITCHEN

"[Weekender] Slurping cold bowl of nostalgia"

Naengmyeon wasn't always Korea's "dish of choice to fight the humid summer"; it wasn't until the late 19th century when ice was used to chill it that this cold noodle dish became a summertime saviour. For Korea's older generation who came to the South from the North during the Korean War, naengmyeon is a dish that stirs up strong memories. In this foodie feature on The Korea Herald, writer Son Ji-hyoung charts the history and popularity of naengmyeon and speaks to Koreans both young and old about its significance. "Between the people of the two Koreas that have been divided for nearly 70 years, naengmyeon is seen as one of a few commonalities".

...READ ON THE KOREA HERALD

"Grilled Pork Belly: A South Korean Love Story"

"Grilling pork is a serious business in South Korea", writes Ji-eun Choi, a staff writer at the hard-hitting Korea Exposé. In this detailed feature on the topic, Jiem charts Korea's fascinating history with pork and speaks to locals about some of the country's favourite dishes. Samgyeopsal, for example, "has become so integral to contemporary Korean cuisine that most neighbourhoods in big cities boast several barbecue restaurants serving pork as their main item". Interestingly, during the 80s, it was found that pork belly paired well with Korea's cheap alcohol, soju, which made "barbecue a quintessential social experience at restaurants, homes and up on mountains".

...READ ON KOREA EXPOSE

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