Comments on: Can Korean Food be Globalized? Food for Thought http://www.fatmanseoul.com/2009/01/10/can-korean-food-be-globalized/ seoul food for people who love to eat Sun, 15 Jan 2012 02:47:34 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: danny http://www.fatmanseoul.com/2009/01/10/can-korean-food-be-globalized/comment-page-1/#comment-5728 danny Wed, 29 Jul 2009 03:05:36 +0000 http://www.fatmanseoul.com/?p=813#comment-5728 Hey Fatman, I agree with most of your suggestions. Particulary the point about exoticizing Korean food. While the piece's author claims that health should not be the big selling point. Well, it obvioulsy depends on the dish. There are certain dishes here that I think could be quite successful in the US because of their simplicity, heartiness, and similarities to Western dishes. For example, Samgyetang, Galbi Jim, Kongguksu, gomtang, and and Dwaejigukbap are all hearty, mostly healthy, and mild that would go over well if Westerners got to the point where they recognized the dishes as part of American cuisine, as much as burritos are seen as simply another alternative for dinner rather than eating something exotic. I actually agree with the piece's view that kimchi is kind of an obstacle for more acceptance of Korean food. It would be better P.R. for Korean food if more people started associating Korean food with something mild and hearty like galbi jim, instead of a spicy, smelly sidedish. Increased popularity of Korean abroad will not be the result of another, "Go Korea!" scheme by the government. It will happen because young chefs involved in Korean cooking will, like the Kogi trucks in LA, make it accessible to those outside the traditional Korean community. Hey Fatman, I agree with most of your suggestions. Particulary the point about exoticizing Korean food. While the piece’s author claims that health should not be the big selling point. Well, it obvioulsy depends on the dish. There are certain dishes here that I think could be quite successful in the US because of their simplicity, heartiness, and similarities to Western dishes. For example, Samgyetang, Galbi Jim, Kongguksu, gomtang, and and Dwaejigukbap are all hearty, mostly healthy, and mild that would go over well if Westerners got to the point where they recognized the dishes as part of American cuisine, as much as burritos are seen as simply another alternative for dinner rather than eating something exotic.

I actually agree with the piece’s view that kimchi is kind of an obstacle for more acceptance of Korean food. It would be better P.R. for Korean food if more people started associating Korean food with something mild and hearty like galbi jim, instead of a spicy, smelly sidedish.

Increased popularity of Korean abroad will not be the result of another, “Go Korea!” scheme by the government. It will happen because young chefs involved in Korean cooking will, like the Kogi trucks in LA, make it accessible to those outside the traditional Korean community.

]]> By: foodtechie http://www.fatmanseoul.com/2009/01/10/can-korean-food-be-globalized/comment-page-1/#comment-1314 foodtechie Fri, 30 Jan 2009 20:02:29 +0000 http://www.fatmanseoul.com/?p=813#comment-1314 Frankly, I'm from Asia also, but the only thing I know about Korean food is Kimchi... :) Frankly, I’m from Asia also, but the only thing I know about Korean food is Kimchi… :)

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