MILLERTON — Enticing aromas filled the Annex of the North East-Millerton Library when those lucky enough to have one of the thirty reservations for “A Taste of Korea: Full of Wisdom and Nature” began to arrive on Saturday, Feb. 8.
They were greeted by Korean Spirit and Culture Promotion Project members dressed in hanbok, the traditional Korean costume.
Presenter Younhee Shin began by explaining the culture promotion project is a worldwide non-profit organization run by volunteers who hold events such as cooking classes, cultural presentations and essay contests to promote Korean culture and history.
She said Korean food strives for “a harmony of taste, health and nature.” Typical meals, she continued, consist of bap — rice; guk — soup; a main dish of fish or meat; and banchan — usually many little dishes of various vegetables. “Kimchi is always on the table,” she noted, explaining kimchi is eaten in combination with other foods.
Shin praised the healthiness of Korean cuisine. She said Koreans are “first in the consumption of vegetables in the world.”
In addition, Koreans eat fermented foods. Two of the most important are jang — fermented sauces, usually soy sauce — and kimchi — fermented vegetables. She noted the importance of jang as foods “can’t be made without it.” Fermented foods contain probiotics which Shin explained “increase the microbiome in the gut.”
She said the fermentation of jang can take up to seventy days. Soybeans are first soaked in water, put in an iron pot, crushed, made into blocks, dried and left to ferment. The liquid left after fermentation is soy sauce, the rest is soybean paste.
“Kimchi” she went on is “one of the healthiest foods in the world. [It] can be made out of any vegetable,” said Shin. Some examples are cucumber, “very crunchy, refreshing” mustard and radish. She continued that “kimchi is healthier than yogurt.”
She commented that the kimchi sold in American supermarkets is “not kimchi. It is more like pickles.”
Shin extolled the virtues of probiotics saying they “make people’s organs at ease which helps the mind be at ease.”
Shin explained that the traditional bangjja or bronzeware in which food is served is also beneficial to health. It enhances the taste of food, helps fight harmful bacteria and infection, and contributes healthy minerals of copper and zinc to the foods.
Younhee Shin demonstrated cooking vegetables. She diced a zucchini into small pieces, added a little sesame oil and a little salt.
She prefers bamboo salt — a salt that has been roasted nine times inside bamboo at a high temperature — but said sea salt is acceptable. The zucchini was then lightly stir fried.
At the end of the presentation, she asked if anyone had any questions. Perhaps overwhelmed at this point by the delicious smells, an audience member asked, “When do we eat?”
Shin laughed and pointed out the menu: kimchi salad; bibimbap — rice with mixed vegetables; bulgogi — soy sauce and honey marinated beef; seafood pancakes; japchae — sweet potato noodles with mixed vegetables; kimchi; honey glazed walnuts; sesame cookies; rice cakes and sikhye — sweet rice punch.
Participants then lined up to receive food from Korean Spirit and Culture Promotion Project members in traditional Korean dress. The food was served in traditional bangjja bronzeware. The appreciative audience dug in.
For more information go to: www.kscpp.net
Pay Bill for Robin Starr’s service in the Continental Army.Courtesy the Alex Breanne Corporation
John Mills speaking at Quinnipiac University.Courtesy the Alex Breanne Corporation
Stephanie Saetta,with her rescue dog George and Blue (left), a shepherd mix awaiting his forever home.Madi Long
