It felt like playing with my food, but it’s actually a totally normal and fun way to eat here. I also made sure to try kimchi jeon, a savory pancake that looks exactly like a pepperoni pizza but tastes spicy and tangy.
Honestly? I was a little nervous at first! Some of the food looked very different from what I eat in Maryland. But the first time I tried the "hangover soup" (a hearty pork and vegetable soup), I felt an immediate sense of comfort. Even though I’m thousands of miles away, it tasted so much like my family's hambone soup that I felt a little less homesick.
Using the glove to make the tuna balls made me laugh, it turned dinner into a game with my friends. Eating in Korea makes me feel adventurous, but also very welcomed, especially when the restaurant owners recognize me and say hello!
Korean food is all about fermentation and balance. Almost every meal comes with banchan, which are small side dishes like kimchi (fermented cabbage). To make these, vegetables are salted and seasoned with garlic, ginger and gochugaru (red chili flakes) and left to sit so the flavors get deep and tangy.
Many main dishes, like jjimdak or dakgalbi (a type of stir-fry), are cooked in large pans right in front of you. They use a lot of ganjang (soy sauce), sesame oil and garlic.
