Hallyu is a Chinese term which, when translated, literally means “Korean Wave”. It is a collective term used to refer to the phenomenal growth of Korean culture encompassing everything from music, movies, online games, and Korean cuisine just to name a few. Thanks to Psy’s 2012 “Gangnam Style” this Korean wave of popular culture, Hallyu, is the world’s biggest, fastest cultural paradigm shift in modern history. Korea’s traditional food and preparation techniques have evolved through centuries of cultural changes, and in today’s culinary world, Korean-style restaurants have been one of the most notable trends among U.S. diners in the past few years. With Korean food’s authentic and healthful ingredients, not to mention bold, crave-worthy flavors, the popular cuisine is certainly resonating with American consumers’ palates, and the trend shows no sign of slowing down anytime soon. In East Asia, they have a saying "Japanese food is pretty, Chinese food tastes good, and Korean food fills your stomach.”
A growing interest in Korean pop cultures such as K-pop music and Korean TV shows and movies among American consumers has undoubtedly contributed to the growth of Korean cuisine. However, diners are also seeking exciting new culinary experiences and on-trend flavors. Foodies have been gravitating toward Korean meals that incorporate bold, innovative flavors used in the sauces and are balanced with banchan (small side dishes) to complement the main dish. as guests flock to these establishments for the delicious combination of flavors—a little heat paired with sweet, savory, and spicy that allows the Korean sauces to enhance the contents of the dish. Think of a menu featuring mouthwatering dishes such as pork belly, beef short ribs, chicken, and other meats with unlimited sides of Napa cabbage kimchi, fermented onion, jalapeños, and much more.
Someone enamored by Korean culture is often referred to nowadays as Koreaboos — a non-native Korean who is obsessed with Korean culture to the point where they denounce their own national identity and proclaim that they are Korean. The wildfire of Korean culture was a surprise to most Koreans who were previously known to be unidentifiably Asian as the people of nail salons and dryer cleaners — if they were recognized as Korean at all. Part of the reason for the change may be due to the boom of K-pop boy band fandom and more specifically because of ARMY, the official name for the fan group of BTS. After all, their influence is so strong that they add $3.5 billion a year to the economy – mostly from the sale of makeup for men!
As the world goes wild for Korean food, fashion, and pop music, if it's Korean, it’s cool. It appears South Korea and Southerners share a lot in common. Life in South Korea is fueled by an unashamedly loud and proud style of capitalism. The country is also officially a constitutional democracy. In the South, Protestantism and Catholicism have won many new followers in past decades, their ranks swelled by Christians from North Korea who have fled persecution. The family unit is an integral part of customs and life. Arranged marriages are common (a good Southern mama starts scouting out prospective partners the day a birth announcement is received). Marriage is regarded as a rite of passage, and patriarchal lineage is ubiquitous and links ancestors through the husband’s line. Like Southerners, communication can be complicated in South Korea due to an inherent dislike of saying ‘no’ as it is considered poor etiquette. Discussions can be prolonged due to the avoidance of declining or refusing, and if disquiet is verbally or visibly displayed it is a sure sign that something is amiss. However, the most important similarity is recognizing pork fat as its own food group.
Admittedly, I am MMMBop for K-Pop. If I was thirteen again, my Duran Duran posters would easily be replaced by images of BTS. I would sign up to be part of the ARMY of young groupies dreaming about dating and marrying Jungkook. After all, Simon Le Bon wears more makeup than I do, too. Hallelujah for Hallyu making this old gal feel like a teenager again.
Yukgaejang (Spicy Korean Beef Stew)
Yukgaejang is a hearty Korean soup that warms you from your head to your toes. Full of meat and vegetables, it's fiery red, bold, and spicy. Yukgaejang is a one-pot meal that requires very little hands-on time but tastes like you've spent all day making it. Brisket serves as the protein for this soup, as well as, flavoring for the broth. For an extra kick of meaty flavor, use beef broth or bouillon. You'll find gochugaru and gochujang in some well-stocked grocery stores, Asian markets, or online.
INGREDIENTS:
For the Beef Stock
- 1 beef brisket
- 3green onions
- 7 whole garlic cloves
- 1 tablespoon whole black peppercorns
- 15 cups cold water (or 10 cups beef stock/5 cups water or add a beef bullion to 15 cups water for a heartier flavor)
For the Chili Oil
- 10garlic cloves, chopped (approximately 1/4 cup)
- 2to 4 green onions, chopped (approximately 1/3 cup)
- 4 gochugaru
- 5 toasted sesame oil
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3anchovies
- 3 soy sauce
For Soup
- 2 cups fernbrake (cooked per directions below)
- 2 cups bean sprouts
Garnishes
- 5 oz. Korean Soba noodles
- 2eggs, beaten,
- Kimchi
- Green Onions
- Bean Sprouts
DIRECTIONS:
- To prepare fernbrake prepare 24 hours in advance. For a great tutorial click here.
- In a large pot place all ingredients for beef stock including 15 cups cold water (or beef stock if using). If you have a tea filter bag, it will be great to use to hold garlic cloves and black peppercorns.
- Cover, bring it to boil over high heat. Skim fat as needed.
- Reduce heat to medium and simmer for 2-2 hours 30 minutes.
- Turn off heat, remove beef and all other solid ingredients. You can discard all vegetables, and cool beef so we can shred with hands.
- Make chili oil while beef cools.
- In a small saucepan, add all ingredients for chili oil except soy sauce; on low heat, let it infuse flavors and color for 15 minutes. Mix everything with a spatula and anchovy will melt down into the oil.
- Increase heat to medium and add soy sauce. Let it boil and cook for 1 minute. Remove from heat.
- Shred beef in a large mixing bowl. Add prepared and cut gosari.
- Cut green onions in halves lengthwise, then cut into 2-inches long pieces. If you are using Korean large green onions, cut into 2-inches long pieces first then cut into quarters. Add into beef mixture.
- Pour chili oil into beef and vegetable mixture and toss everything together with your hand. (Make sure you are wearing kitchen gloves. If you don’t have one, just use tongs or spatula to mix.)
- Add beef and vegetable mixture into beef stock we made earlier along with bean sprouts. Stir everything together with a spoon and cover, bring it to boil over high heat.
- Reduce heat to medium and simmer for 2 hours. Move 2 portions of yukgaejang into a medium-size pot, bring it to boil. Pour beaten eggs into boiling yukgaejang gently. Bring soup back to boil and cook 30 seconds to 1 minute. Don’t stir yukgaejang, to prevent cloudy soup.
- Cook noodles according to package directions 10 minutes prior to serving.
- Remove yukgaejang from heat.
- Place cooked noodles into a serving bowl and pour boiling yukgaejang. Serve with kimchi, bean sprouts, and green onions.
