An Homage to Kimchi
World Famous in Korea's Joel McConvey pays homage to kimchi, Korea's most iconic dish—although as he aptly puts it, it's more than just a foodstuff:
It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea.
He couldn't be more on the money: to call it a "staple" of Korean cuisine would be a gross understatement. When I finally joined the ranks and discovered how much I actually loved kimchi a few years back, my relatives nodded sagely, concurring that despite my American upbringing and pitifully elementary grasp of my native language, here was definitive proof that I was a True Korean. I know of one too many Korean businessmen who have stashed jars of kimchi into their suitcase so they can savor a taste of home while they're abroad. There are even kimchi fridges just so you don't stink up the rest of your food. Heck, it doesn't even keep out of politics: the popularity of kimchi abroad has even numerous disputes between Korea and Japan. Check out the rest of the article for an incredibly informative look into this pungent side dish. [via The Walrus Blogs]
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6 Comments:
OMG, now I must have some.
simon at 8:01PM on 06/15/08
Truer words have never been spoken - you're talking to a person who ate kimchi bap (with kochujang thrown in for good measure) as a snack age 4. And let's not forget the ultimate Korean fusion meal - spaghetti served with kimchi. :P
My kimchi, however, happily resides inside my regular refrigerator thanks to my Sharper Image refrigerator deodorizer. I could have an open container of over ripe oyster kimchi next to a cheesecake and I swear the cheesecake would not smell. It's amazing!
onespicymama at 8:32PM on 06/15/08
wow, now i know what to get from them before they go out of business! tomorrow morning im gonna have two eggs sunny side up with kimchi fried rice... Nomnomnom blargh drools...
simon at 8:45PM on 06/15/08
Oh, also, David Chang has a steak topped with a kimchi compound butter right now at the noodle bar. MINDBLOWING. And so easy to make. Gonna make some of that too. This winter I made braised country style spareribs using kimchi puree and dr pepper as the medium. After cooking, reserve, reduce and monter au beurre for the sauce... SO GOOD! I LOVE KIMCHI!
simon at 9:10PM on 06/15/08
oh jeez, this is my favorite food. what a fitting homage.
arobotar at 12:44AM on 06/16/08
Great tip! I'm an enthusiastic late-comer to the kimchi party. There's precious little of the stuff in the upper Midwest...
missginsu at 4:37PM on 06/16/08