tag:blogger.com,1999:blog-36405856.post7429669837278655938..comments2024-03-26T03:31:06.199-04:00Comments on Ask a Korean!: Ask a Korean! News: Korean Food in America, and RiceT.K. (Ask a Korean!)http://www.blogger.com/profile/07663422474464557214noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-36405856.post-67088461824706423752010-08-10T19:35:22.736-04:002010-08-10T19:35:22.736-04:00Okay, I've got a cool Korean restaurant story....Okay, I've got a cool Korean restaurant story. Once my sister was in Yaiban Korean Autonomous Prefecture in Manchuria, China. She was at a Korean restaurant there and next to the word "bulgogi" was a picture of a plate of beef. Next to "dak gogi" was a plate of chicken, next to japchae was a plate of sauteed glass noodles, so on and so forth. Next to "boshingtang" was a picture of a living golden retriever puppy, in a cute pose, with a rubber red ball in it's mouth.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36405856.post-2392236679950867202010-08-08T20:27:55.696-04:002010-08-08T20:27:55.696-04:00Best rice in the world comes from Niigata, Japan.
...Best rice in the world comes from Niigata, Japan.<br /><br />So so so good.<br /><br />At first when people told me that, I was like... it's rice, there's no difference between good rice and bad rice, it has no taste. <br /><br />WRONG.<br /><br />It's as if a ray of heaven came down and blessed your tongue when you have good rice which is made properly.The Seoul Searcherhttps://www.blogger.com/profile/04433656828663327427noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-503476210578578062010-08-08T12:08:23.084-04:002010-08-08T12:08:23.084-04:00aw mang i hope you repost that pipi band oneaw mang i hope you repost that pipi band onealien man?!https://www.blogger.com/profile/01968057403625710257noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-10842650352541818482010-08-08T02:34:38.085-04:002010-08-08T02:34:38.085-04:00every Korean restaurant in a given metropolitan ar...<i>every Korean restaurant in a given metropolitan area except for two or three, at most five.</i><br /><br />So...can't you enumerate at least two or three, if only for really major cities like NYC, DC, maybe LA or SF? If good Korean food is as rare as you say, you'd be doing a really vital service to the internet at large. I myself always thought I'd hated Korean food, but now I'm wondering if I just haven't happened upon a decent place. Please?<br /><br />There is a place on the Upper East Side of Manhattan called Le Chien that gets raves, but seems overpriced....Anonymoushttps://www.blogger.com/profile/15121012588013716504noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-21088521958341811882010-08-08T00:34:52.097-04:002010-08-08T00:34:52.097-04:00I totally understand the importance of rice. In ev...I totally understand the importance of rice. In every restaurant, I focus immediately on the rice and my enjoyment of the meal lessens greatly if the rice is not of good quality. Makes me sound so snobbish, but it's true...<br /><br />And I like this line: "The Korean is not a picky eater...Instead, he is a judgmental eater."<br /><br />I think I'll use it after some spiteful comments about my eating habits.kignusonichttps://www.blogger.com/profile/01547078885365339311noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-35521877412447340662010-08-07T21:29:11.852-04:002010-08-07T21:29:11.852-04:00I actually have to agree with the part of the arti...I actually have to agree with the part of the article that describes the use of white rice to create a balance of taste with the main dish/banchan. I never understood how people could eat some of the banchan or a strong jigae straight without rice in their mouths.<br /><br />That said, I've switched to brown rice for health and dietary purposes and, as a result, modified the way I cook the banchan to accomodate. Interestingly enough, cutting back on oil, sugars, salts and chili peppers actually helps the brown rice/banchan complement each other better so the overall effect is a more balanced taste and a healthier overall meal.<br /><br />I'm less picky with how well my white rice is cooked, but it's really easy to make brown rice too dry or too rough (or bloated), so it requires even more careful attention while cooking. Brown rice might not be "traditional" Korean food, but, then again, I never really cared much for tradition. =)refresh_daemonhttps://www.blogger.com/profile/04484357767562950745noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-35508461033961429382010-08-07T14:55:51.281-04:002010-08-07T14:55:51.281-04:00MC, the Korean also thinks that "most importa...MC, the Korean also thinks that "most important" might be a bit of an overstatement, but there is no question that it should be done correctly.<br /><br />micpuc, it is not the Korean's stance -- he did not write this post, only translated. But the Korean does agree with Hwang that the unique flavor of non-white rice gets in the way of enjoying banchan.<br /><br />TCG, it is possible to taste. Just needs training.<br /><br />Joshua, please read the questions policy on the right.T.K. (Ask a Korean!)https://www.blogger.com/profile/07663422474464557214noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-39444531606837059142010-08-07T12:15:47.273-04:002010-08-07T12:15:47.273-04:00I love the episode of 대장금 where they have the rice...I love the episode of 대장금 where they have the rice cook-off and 한상궁 distributes the rice according to individual preferences of the other 상궁, explaining the difference textures of the rice within the same pot.kimchikrauthttps://www.blogger.com/profile/01976003129980874799noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-39786104761502759792010-08-07T10:14:53.404-04:002010-08-07T10:14:53.404-04:00You don't like David Chang?
If not, how come?You don't like David Chang?<br />If not, how come?Joshhttps://www.blogger.com/profile/03174185443289516850noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-55134132711959456172010-08-07T05:42:07.430-04:002010-08-07T05:42:07.430-04:00Hold on wait a sec..... how can you actually taste...Hold on wait a sec..... how can you actually taste the food? When people like me spend 99% of the time thinking ferk me this is rather spicy. It's like eating lava in Korea everywhere from simple burgers to rice stick thingies.The Chinese guyhttps://www.blogger.com/profile/02042709338416365751noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-22379021070487294012010-08-07T05:32:45.296-04:002010-08-07T05:32:45.296-04:00You know my dad goes on about rice all the time, a...You know my dad goes on about rice all the time, apparently he can tell the variations between the expensive fragrant rice and ordinary rice.... rice is rice to me and my uncultured ways.<br /><br />Though my dad is a freak in that he still GROWS his own rice (some of it anyway) and manages to do this in Hong Kong, then again his water is free and he's got nowt to do. <br /><br />Its also strange that when ever his friends come to his house they always end up eating a lot of rice compared to the stuff on the plates. A cheapo method is apparently to mix in 20% fragrant rice with ordinary rice which makes it smell the same.<br /><br />My utterly destroyed taste buds from western food beer vodka and such like still can't tell any difference.<br /><br /><br />Even though you said don't tell me of your favourite Korean meal experience I shall tell you. The BEST Korean resturant I ate in was not in Korea North or South yes been to both.<br /><br />Was in Mongolia, behind the state department store in UB, follow the street to the right of it with your back to the Russian compound. It is about 400 metres. And there is a fantastic Korean restaurant which served Hamjeoungsik to us for 20,000TG. Seriously it was better than the stuff in Seoul this might be due to the enormous presence of Koreans in Mongolia.The Chinese guyhttps://www.blogger.com/profile/02042709338416365751noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-83716019831813335232010-08-07T03:10:01.644-04:002010-08-07T03:10:01.644-04:00I have to disagree with your stance on non-white r...I have to disagree with your stance on non-white rice. White rice is actually processed so that most of the nutrients are stripped away. It's kind of like white bread. It tastes like it does because of the lack of nutrients. Non-white rice generally has more nutrients and contains an essential mineral (I forget what though). The non-white rice also has a unique flavor if cooked right will rival the blander white rice.micpuc6https://www.blogger.com/profile/04153774217494060763noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-56809245998049684092010-08-07T02:11:00.206-04:002010-08-07T02:11:00.206-04:00So true! When rice is cooked properly, it is somet...So true! When rice is cooked properly, it is something that is delicious in itself, that needs almost no accompaniment, the same as good bread. <br /><br />Oh, the pleasure of good rice! Thank you for this post.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36405856.post-71469362246993873092010-08-07T01:11:13.296-04:002010-08-07T01:11:13.296-04:00I cannot agree more with the TK. For this reason ...I cannot agree more with the TK. For this reason Koreans have a seperate word for cooked rice which also means food. In my house we only use a heavy cast iron pot instead of electric and the rice taste 100 times better.Davidhttps://www.blogger.com/profile/10143730092002481972noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-36499856427973261832010-08-07T00:41:06.952-04:002010-08-07T00:41:06.952-04:00TK,
While I agree that rice serves as a vital foo...TK,<br /><br />While I agree that rice serves as a vital food in Korean cuisine, I think its way too much to classify it as the most important dish. IMHO, rice is just a staple where it may supplement and/or complement other dishes that are served. Because of my sophisticated palates I have developed, especially towards Korean food, I am concerned with banchans and meat or fish dish that is being served.Miguk chonhnumhttps://www.blogger.com/profile/07695554200912433082noreply@blogger.com