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Taste the Beauty of Korea in All its Wonders [Photo Essay Contest]

Published: 08 Dec. 2023, 15:36

The Korea JoongAng Daily hosted its first photo essay contest for elementary, middle and high school students on the theme: “Promote the beauty of Korea to foreign countries." The contest ran from October to November. Photos containing scenes of traditional culture, family love, places to see and tasty treats in Korea were submitted for the contest.

Vivien Gong from Yongsan International School of Seoul won the silver prize in the elementary school category for this photo essay.

Korean cuisine, known for its distinct flavors and healthful qualities, is a key aspect of Korea’s rich culture. Known for its diverse and robust taste profiles, Korean dishes are a celebration of bold and bright flavors. Every dish offers a burst of unique tastes, from the tangy, fermented zing of kimchi, a staple in dishes like Tteokmanduguk (rice cake and dumpling soup), to the spicy warmth of gochujang, Korea's beloved red chili paste. The palette of flavors in Korean cuisine, encompassing sweet, sour, umami, and spicy, is vividly represented in side dishes (banchan), essential to the authentic Korean dining experience. These diverse seasonings and spices harmonize to create a culinary experience that is both flavorful and memorable.

Korean cuisine offers more than just tantalizing flavors; it's also renowned for its health benefits. Rich in vegetables, fermented foods, and lean proteins, traditional Korean dishes are both nutritious and wholesome. The fermentation process is a cornerstone of many Korean foods, which enhances the nutritional value with essential vitamins crucial for a robust immune system. Take kimchi, for example, a seasoned and fermented staple in Korea, which is not only rich in probiotics and antioxidants but also packed with vitamins. Dishes like Bibimbap are culinary mosaics of vitamins, proteins, and fibers, offering a well-rounded balance of nutrients and taste. Samgyetang, a soup made with a whole young chicken stuffed with ginseng, garlic, and glutinous rice, is commonly enjoyed between July and August when it is the hottest and most humid. Additionally, many Korean dishes feature radish, known for aiding digestion and potentially reducing the risk of internal health issues like inflammation, kidney problems, and diabetes. Despite the bold use of seasonings and spices, Korean cuisine maintains a healthful profile, combining vibrant flavors with nutritional benefits.

The rich culture and history of Korean cuisine offer a unique window into the country's heritage. Engaging with the diverse flavors of Korea can lead to a deeper appreciation of its history and cultural values. Take Budaejjigae, for example, a fusion dish born out of necessity during the Korean War. Known as "army stew" or "army base stew," this dish symbolizes resilience and resourcefulness, as people used whatever ingredients they could find, often incorporating surplus foods from American soldiers, such as sausages, into a hearty stew with kimchi, ramyeon noodles, spam, ham, and leek. Similarly, Tteokbokki, a beloved street food, reflects the evolving tastes of Korea. Commonly enjoyed by students as an after-school snack, this dish of spicy rice cakes, often accompanied by fried foods, has evolved from its traditional form to include modern fusion variations like rose tteokbokki and cheese Tteokbokki. This evolution of Tteokbokki from a simple street snack to a dish with numerous creative iterations mirrors the dynamic nature of Korean cuisine and its ability to adapt and transform over time.

Korean cuisine, with its richness in health benefits, deep historical roots, and bold, flavorful dishes, embodies much more than just culinary excellence. It is a vibrant expression of Korea’s culture, one that Koreans proudly share with the world. This dynamic interplay of taste, tradition, and healthfulness is just a glimpse of the beauty and depth inherent in Korea.

By Vivien Gong, Yongsan International School of Seoul