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“How to make Korean food more popular?”

  • 11 posts
  • started 4 years ago by stanford
  1. In case you didn't know, the Korean government really wants to "globalize" Korean food; that is, make it more popular in the rest of the world. They want it to be as common as Chinese food, or Japanese food, especially in the West.

    There's a lot of discussion on how to go about this, and even on how to start. And if to start, which food should be chosen?

    Just one example of the handwringing is this editorial in the Korea Herald:
    http://www.koreaherald.co.kr/NEWKHSITE/data/html_dir/2010/01/12/201001120052.asp

    Now this is particularly badly written but the question remains: How can Korean food increase its global appeal? And what dishes have the best shot?

    And seeing how this site is full of people who like Korean food, it's probably worth asking you guys what you think.

    Personally I think the government worrying about which foods to promote is misguided. The first thing they need to do is look at what people outside of Korea are already eating. They are eating bibimbap, sure, and BBQ, but also kimchi and all kinds of things that the government doesn't seem to think non-Koreans can handle.

    And promoting restaurants is fine and good, but they're also ignoring the fact that tons of people in the world are learning how to cook Korean food - and they're not even Korean! They should be encouraged! Because the more they cook, the more times they're going to invite their friends over to eat!

  2. i would really hate to see korean restaurants sprouting up like sushi-bars or pizza-joints. here in germany, pizza is mostly made by arabs, and sushi by vietnamese. or chinese.
    and to think that korean food would become the next craze and white people opening up korean bbq joints... i rather would like to see korean food still as a secret.

    this article just shows me again, how insecure we are as a people. so one guy, and of course, he is japanese, writes something "bad" about our food and of course hundreds of koreans show up because of this deadly insult to our culture and our whole way of live and of course they have to bash japanese food in return. just be glad, we didn't burn japanese flags in the streets because of this...

    since when is bibimbab considered high class food anyways? its just rice with leftovers and an egg... nothing fancy about it.

    this is so typical korean... when we were kids, we were told that it is very impolite and very rude to brag, but we just can't sit back and let the others boast proudly their culinaric culture. no sir... we have to do the same and be just as impolite and rude.

  3. I think Koralex has posted some links about this. It's ludicrous for the ROK government to think they can propagandize Korean cuisine into world-wide popularity. But that's what governments do - ludicrous things.

    Korean food is getting popular because of the increasing Korean diaspora. That's all. Simple.

    It is happening already, and it continues...

  4. One can only find humour in the article. Who ever said Korean cuisine was such a secret?

    It's for all to enjoy. For those who want to assist in bringing this delicious food to the masses, I beg you to do it properly. As a Korean I'm not even offended by those who aren't Korean but have the courage and the desire to share their version of what they believe Korean cuisine to be. Thank God for Maangchi to help demystify the process. My shame and outrage comes from bad restaurants like "The Korean Grill House" in Toronto, or from bad chefs like Bobby Flay that through his fame bastardize the authenticity of something so representative of Korean cuisine like kimchi is.

    Just my opinion. Kimchi for the Masses!!!!

  5. The thing is, once a cuisine is embraced by cultures other than the origin culture, it will be "bastardized" - it will be adapted and changed and combined with other cuisines. It will not belong to any culture. That's the beauty of it.

    Jamie Oliver did a show where he went to Italy (his mother's country) to learn traditional dishes. He complained that Italians do not want you to change a thing about those old recipes. They tell him, oh we don't put that! We put this! Don't do that! Do this! Heh-heh!

    And I just caught Ming Tsai using Kochujang in recipes he created himself. I'm sure no one is suing him for using Kochujang in these new concoctions.

    Even within cultures, food is ever changing.

    You just have to let it go. Actually you have no choice but to let it go. It's not yours any longer.

    :-)

  6. I hope no one sues me for a hotdog with pepper jack cheese and kimchi. I know people are shaking there heads in disbelief that I would put pepper jack cheese on a hot dog.

    <img src="http://farm3.static.flickr.com/2601/3948704953_7511b564ab.jpg" width="500" height="334" alt="Kimchi Ripper Dogs" />

  7. All kidding aside some of the things everyone now consider Korean food are an adaption of an outside influence. Does your favorite Korean dish have chili peppers? They were introduced in the latter half of Choson dynasty.

  8. Yes, eeew - how could you?!! Heh-heh...

  9. gochugaru ist not korean? that can't be true... i clearly remember, that my ancestors, who were just happened to be royalty, invented gochugaru. as he did invent hotdogs and pepperjack cheese.

    i don't have any complaints if someone puts his own touch to something, but please... dont sell it as authentic then. for example.. there is this german cook i once spoke too, he cooked the cabbage before making kimchi from it. and he wanted to sell it to me as authentic korean kimchi. i nearly cleaned his clock.
    i would be okay if he said that his concoction is
    "cabbage-salad prepared korean style" but definitely not "authentic korean kimchi".
    and that is what i definitely wouldnt like.. people telling me something is authentic and then its not.
    so please... dont make korean food anymore popular

  10. Me to Kumaxx, I agree. Try new ingredients and experiment, put gochugaru on something new, mix is with mayonnaise if that's what entices the inner chef. I applaud that. Yes, Yes, Yes, you are right, do not sell it as authentic.

    Stay true to the cuisine, give it respect, show it off globally and do it honestly.

  11. I think standardizing labeling and terminology will help tremendously in popularizing Korean food. To many born-and-bred American friends, the translated English labels on Korean groceries or the descriptions on Korean restaurant menu don't make a whole lot of sense.


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