Korean food is by far my favorite cuisine. I love bold and spicy flavors, but I didn't start appreciating Korean food until I made Korean friends and started dating my wife. Before then, my knowledge of Korean cuisine was limited to Bibimbap, Bulgoggi, and Japchae. Now I love it all.
Standing by for the final showdown in Culinary Battle. Go black spoons!
I'm drooling and my stomach is growling watching this video 😋 I love Korean food, but I'm only familiar with a few dishes and tend to order the same things.
I remember seeing a youtube comment on yt shorts saying Korean food is bad and having 2k likes, this was around 2021. Coming from a person who only at 1% of korean food. Probably never had Ssambab with meat and veg. Probably never had authentic soybean paste denjang. Never had gochujang authentically made in korean earthenware pot.
The racism against South Korea only affects those Koreans who speak english, those who are allied with western nation. It's so very stupid. Shallow perspectives, and there are too many of them online now.
I was introduced to Korean food in the 1990s , had the opportunity to work in LG and organized media activities for Lee Young Ae as the global brand ambassador then. I had only started visiting Korea in 2019 and have been back almost yearly. Each time, I stay longer and longer. And who knows, an extended one may be soon. Food has always been my love language and I am deeply interested in learning about Korean food heritage – from farm to table. Food is healing and it’s the variety of seasonal produce that intrigues me. Combined with the respect for the source and history, I’m hoping to eat my way through Korea through that lens. Thank you for the great content!
I have always been a fan of Korean Cusine long before it became a fad. I am glad to see it is being recognized and appreciated for its quality dishes and fresh from the farm/sea ingrediants.
Watching your all the videos I love them. I started being interested in Korean food when you guys started cooking . I ordered some Korean cooking books. Thank you for another video ❤
You forget the other part of why Koreans are dominating in fine dining sphere: Korean work ethics. Despite everything, fine dining is still based off classic French foundations and all great kitchens traditionally used the French brigade system (and the French attitude of beating the cooks literally and figuratively). Now, very few people are willing to put up with years of working 14 hours a day on their feet in a hot kitchen for little pay and to put up with years of emotional (and often physical) abuse from the head chef. Some modern kitchens now have adapted a kinder, gentler mentality but, as Gordon Ramsay still demonstrates, the harsh, loud, mean kitchen culture is still the norm. The only culture that can put up with that kind of work conditions nowadays are East Asians and Central Americans. That's why Japan has more Michelin stars than any other city including Paris. But Japan already passed their peak. The Chinese are coming up but they're still wet behind the ears. If you go to the best restaurants in the world, you'll often find Koreans working in the kitchens -learning and soaking up all the knowledge and learning how to apply French and Western techniques to Korean flavors -the best of both worlds. That's why the only Korean BBQ restaurant with a Michelin star is in US not Korea. It's not just Korean culture, it's Korean culture mixed with Western culture. That's why the American restaurant industry relies heavily on Central Americans and yet few head chefs have risen from that culture because they, like China, are still learning how to blend the old and new cultures. That takes a generation or two. The Chinese are much closer -they are starting to appear on the international scene including doing well on Top Chef and other highly regarded competition shows. But considering there's 20 to 30 times as many ethnically Chinese as there are Koreans, there's less famous Chinese chefs than Korean chefs. But don't be too proud, Korea. It's your turn now but it won't last forever. Remember, Japan was on top for a while. I live in New Jersey next to the largest concentration of Koreans outside of Korea. All the Korean restaurants there are starting to be run by Mexican/Guatemalan cooks. In 10 to 20 years, the best Korean restaurants in the world will be headed up by a Mexican chef from New Jersey!
18 Comments
Best thing about being Korean is eating Korean food. My favorite part about visiting Korea is eating the food there.
100 Best Korean Restaurants in Seoul :
https://payhip.com/worldwideseanp
The best thing about the Korean dramas is the food represented! LOVE Korean Cuisine Wars show!! Amazing Chefs! ❤😊
The best soulfood ever
Korean food is by far my favorite cuisine. I love bold and spicy flavors, but I didn't start appreciating Korean food until I made Korean friends and started dating my wife. Before then, my knowledge of Korean cuisine was limited to Bibimbap, Bulgoggi, and Japchae. Now I love it all.
Standing by for the final showdown in Culinary Battle. Go black spoons!
That’s what I need to learn…”fire control”😅
I'm drooling and my stomach is growling watching this video 😋
I love Korean food, but I'm only familiar with a few dishes and tend to order the same things.
I remember seeing a youtube comment on yt shorts saying Korean food is bad and having 2k likes, this was around 2021.
Coming from a person who only at 1% of korean food.
Probably never had Ssambab with meat and veg.
Probably never had authentic soybean paste denjang.
Never had gochujang authentically made in korean earthenware pot.
The racism against South Korea only affects those Koreans who speak english, those who are allied with western nation.
It's so very stupid. Shallow perspectives, and there are too many of them online now.
Thank you so much for your videos
JA, und ich WERDE kommen und mich daran sattessen!!
I was introduced to Korean food in the 1990s
, had the opportunity to work in LG and organized media activities for Lee Young Ae as the global brand ambassador then. I had only started visiting Korea in 2019 and have been back almost yearly. Each time, I stay longer and longer. And who knows, an extended one may be soon.
Food has always been my love language and I am deeply interested in learning about Korean food heritage – from farm to table. Food is healing and it’s the variety of seasonal produce that intrigues me. Combined with the respect for the source and history, I’m hoping to eat my way through Korea through that lens. Thank you for the great content!
션! 한국음식 소개도 좋네요. 한국의 음식은 트랜드가 아니라 전통의 맛을 기본으로 한 건강식이라는 점에 공감해요.
Appreciate this kind of video. As a vegan I love many Korean dishes. Korean has so much variety in the dishes ❤
You are a great storyteller, I'm enjoying your videos.
I have always been a fan of Korean Cusine long before it became a fad. I am glad to see it is being recognized and appreciated for its quality dishes and fresh from the farm/sea ingrediants.
Watching your all the videos I love them. I started being interested in Korean food when you guys started cooking . I ordered some Korean cooking books. Thank you for another video ❤
You forget the other part of why Koreans are dominating in fine dining sphere: Korean work ethics. Despite everything, fine dining is still based off classic French foundations and all great kitchens traditionally used the French brigade system (and the French attitude of beating the cooks literally and figuratively). Now, very few people are willing to put up with years of working 14 hours a day on their feet in a hot kitchen for little pay and to put up with years of emotional (and often physical) abuse from the head chef. Some modern kitchens now have adapted a kinder, gentler mentality but, as Gordon Ramsay still demonstrates, the harsh, loud, mean kitchen culture is still the norm. The only culture that can put up with that kind of work conditions nowadays are East Asians and Central Americans. That's why Japan has more Michelin stars than any other city including Paris. But Japan already passed their peak. The Chinese are coming up but they're still wet behind the ears. If you go to the best restaurants in the world, you'll often find Koreans working in the kitchens -learning and soaking up all the knowledge and learning how to apply French and Western techniques to Korean flavors -the best of both worlds. That's why the only Korean BBQ restaurant with a Michelin star is in US not Korea. It's not just Korean culture, it's Korean culture mixed with Western culture. That's why the American restaurant industry relies heavily on Central Americans and yet few head chefs have risen from that culture because they, like China, are still learning how to blend the old and new cultures. That takes a generation or two. The Chinese are much closer -they are starting to appear on the international scene including doing well on Top Chef and other highly regarded competition shows. But considering there's 20 to 30 times as many ethnically Chinese as there are Koreans, there's less famous Chinese chefs than Korean chefs. But don't be too proud, Korea. It's your turn now but it won't last forever. Remember, Japan was on top for a while. I live in New Jersey next to the largest concentration of Koreans outside of Korea. All the Korean restaurants there are starting to be run by Mexican/Guatemalan cooks. In 10 to 20 years, the best Korean restaurants in the world will be headed up by a Mexican chef from New Jersey!
Love Korean foods ❤