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I love food. During my time in Korea, I have been collecting recipes and anecdotes about Korean food. I also have been working on survival techniques for westerners living in Korea. In this journal are recipes for cooking Korean food in Korea or abroad and recipes for recreating western food with Korean ingredients. But mostly, it's about enjoying life.
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Sunday, December 10, 2006
(Event #7) Korean Wedding Food
As mentioned on the other blog, Eun Jeong went to her friend's wedding yesterday. She was designated as the official wedding bouquet catcher. I couldn't make it to the wedding, but I begged her to take the camera with her and at least get some pics of the food.
She returned with some good photos of the wedding and the food. Even though she said the food wasn't good at this particular wedding, the dishes served were typical for modern Korean weddings.
I myself have been to a couple of weddings here, and I think the best thing about them is the food--unlike you like the gaudy Las Vegas style of the modernized weddings here (the traditional weddings are much cooler events).
At the top is bulgogi. There's usually a main meat dish. Well, westerners would call it a main meat dish.
To Koreans, rice and soup are the main dishes. The soup is guksu, similar to Eun Jeong's special Janchi Guksu. Being a catered event, the noodles were too soggy in this one.
The big main soup here is a large bowl of Galbi Tang (don't pronounce it like the space age orange beverage). It's a simple soup of beef ribs in beef stock with some scant noodles and sliced green onions. I actually had that for lunch Friday. It's great for winter time. In this case, it was too bland, and the meat was too tough.
What else can we unwrap here? Just like westernized Korean weddings, I think Korean wedding caterers miss the point. You know, even if the food isn't fresh, at least take the plastic wrap off before the guests arrive.
Some fruit. That's good. And some Twigim--deep fried stuff. In this case, it was cold and soggy. At the top is my favorite Korean wedding food, Yuk Hui. It's Korean Steak Tartare. In fact, it kicks the French version's butt. Raw sliced tender beef mixed with Korean pear, sesame oil, and garlic. I went to a wedding a year ago and luckily sat at the Western table. Since most of them were picky eaters, I got loaded down with this delicate and so sinful treat. At this wedding, though, Eun Jeong said it wasn't fresh--a common theme with the foods from this caterer.
Lastly, it looks like we have some seafood snacks, in this case, shrimp and steamed squid, the prerequisite kimchi, and a scary looking salad.
Generally, though, I like the food at Korean weddings. If you get invited to one, try to avoid laughing during the ceremony and really enjoy the great hospitality and food.
Labels: Event
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