Tonight's showing of Kim'chi Nation by PBS has inspired me to write something which may be of use to fellow vegetarians. Some may ask, "what is kim'chi?" This is not an unreasonable question as its popularity does not extend very far beyond the borders of Korea. Although a staple of Korean cuisine and always available on the menus of Korean restaurants, it does not have the same name recognition that other foods from Asia have in the West.
In March of 1997 I moved to Seoul to begin a new phase of my life as an English teacher. In addition to the generosity of the Korean people, one of my fondest memories of my time in the South Korean capital is of its food. Even as a vegetarian, I was never at a loss for culinary treats, all of them of superlative quality.
Along with cold noodles and piquant sauce and several other pleasing dishes, one new element was added to my diet and that was kim'chi. Kim'chi is simply cabbage that has been fermented and spiced. For most Koreans, a dinner without at least a side dish of Kim'chi is inconceivable. Kim'chi is everywhere in Korea. One can buy packets at Lawson's, a counterpart to 7-11. One can also purchase it at neighborhood green grocers. Nowhere will you find food dispensed without the traditional Korean dish being within reach.
Kim'chi is available at Asian speciality shops. Here in metro Phoenix, I am reliant on the Asian Market in Mesa. Korean restaurants are gaining in popularity and, although far more obscure than their Japanese and Chinese counterparts, are likely to garner more and more positive attention.
Kim'chi, as I mentioned, is a side dish. Its nutritional value is nearly non-existent. It is also an acquired taste, but for those who do acquire it, it is a delicious addition to rice dishes and several other offerings.
No comments:
Post a Comment