tasty k-foods

The Best Local Tonkatsu(Pork cutlet) Restaurants You Must Try in Samsung Station or COEX

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When I was working near Samsung Station in Gangnam, Seoul, there was a restaurant where Koreans would line up every day. However, I had no idea what the restaurant was about from the small sign that read "butai" in Japanese. One day, I waited in a long, long line to enter the place, and a new world opened up to me.  I was immediately drawn to the restaurant's cool vibe, which made me feel like I was in the middle of New York City, especially the open kitchen in the middle of the restaurant and the bustling staff, which convinced me that this place must be good. I ordered the house's signature maze soba and hirekatsu. The maze soba is 11,000 won and comes in spicy and regular flavors. I chose spicy. I don't even remember how I ate it, it was so good. After I finished the noodles, I tossed the rice in the leftover sauce. Perfect! If you want rice, ask the staff. Hirekatsu is a pork tenderloin cutlet. This is also crazy, and I hope you dip it in all the different sau

learned about kimchi by eating insanely delicious steamed kimchi.

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Kimchi is a traditional Korean dish that has been a staple of Korean cuisine for thousands of years. Kimchi is a spicy, tangy, fermented vegetable dish that is often used as a side dish or condiment in Korean cuisine. In this post, we'll take a look at the origins, history, and development of kimchi and how it has become one of Korea's most iconic foods.

Steamed Kimchi


The origins of kimchi


The origins of kimchi date back to ancient Korea, where it was first developed as a way to preserve vegetables during the winter months. The earliest records of kimchi date back to the Three Kingdoms period, from the 1st century BC to the 7th century AD, when it was made by salting and fermenting vegetables in earthenware jars buried in the ground.


The history of kimchi


Over the centuries, kimchi became a staple of Korean cuisine, and its popularity spread throughout the country. Kimchi was offered as tribute to the kings of Korea and was even used as a weapon when Japan invaded Korea in the late 16th century. According to some accounts, Koreans placed jars of kimchi on city walls and used them as bombs to deter Japanese invaders.


The evolution of kimchi


Over time, kimchi has evolved into many different varieties, and each region of Korea has developed its own style. Some of the most popular types of kimchi include bae chu kimchi (kimchi made with Chinese cabbage), radish kimchi, cucumber kimchi, and water kimchi (kimchi made with radish or cucumber in a clear, cool broth). Each type of kimchi has its own unique flavor and texture and is made with a unique combination of ingredients.


Kimchi today


Today, kimchi is still a beloved staple in South Korea, and it's also enjoyed by people around the world. Kimchi is readily available in supermarkets and restaurants, and has even become a trendy health food in some circles thanks to its probiotic content and nutritional benefits. In fact, kimchi's popularity has grown so much that the South Korean government has designated November 22 as "Kimchi Day" to celebrate this beloved dish.


In conclusion, kimchi is a dish with a rich history and cultural significance in South Korea. From its humble beginnings as a way to preserve vegetables to its current status as a beloved national dish and global sensation, kimchi is a testament to the uniqueness and creativity of Korean cuisine.