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 | Seoul Eating & Drinking Reviews | Tips 21 - 30 of 76 |  |
 | |  |  | Eating & Drinking: It's a dog-eat-dog world | |  |  | |  |
Do Koreans really eat dog meat? You bet they do... it's called Kaegogi, literally "fire dog." It's really a summer-time delicacy (for the "dog days" of summer!).
Koreans are very sensitive to the Western belief that dog should not be eaten, therefore, they will rarely talk about eating dog, will seldom eat it in front of a Westerner, and would never serve dog without telling their guests. Unlike most other Korean stores and restaurants, Kaegogi restaurants never have signs in English, as they are not for tourists. If you want to try dog, you'll have to learn Hangul or make friends with a local. My friends who tried it say it tastes like a wet dog smells...
According to this BBC article (http://news.bbc.co.uk/2/hi/asia-pacific/422338.stm) dog is the fourth most popular meat in Korea after pork, beef, and chicken. Eating dog was banned for several years around the '88 Olympics and '02 World Cup, partly due to the inhumane killing methods, but the practice has continued. Some argue that the practice should be stopped due to the infamous cruelty, while others argue eating dog is part f the Korean culture and therefore should be allowed, but regulated to prevent abuse and punish those who might torture the animals. Leave a Comment
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| | | | Eating & Drinking: Korean Red Rice | | | | | |
| | | | Eating & Drinking: Make your own Korean food... | | | | | |
I love to make Kalbi (even now that I'm back in the US). The right cuts of Kalbi meat are sometimes hard to find...in English, look for beef chuck short ribs. It seems that all Korean groceries in Korea and the US sell this cut, but big American grocery stores rarely have it except in areas with large Korean populations. Sometimes you will find the meat thin cut with 3 thin ribs, but to make kalbi like Koreans make it, you'll need the kind cut into a roughly 1" x 2" x 2" cube with one thick rib. Cut it from the edges into an S-shape from the top so it stretches into one long, thin piece (see picture).
Kalbi marinade is sold at most Korean grocery stores as well. Just soak the thawed ribs in this sauce for 4 hours or longer, or make your own marinade from soy sauce, sugar, sesame oil, corn oil, garlic and onion.
The best condiment is the roasted hot pepper paste (called go chu jang) that is spicy but flavorful, and is also frequently used in bibimbap and dolsot bibimbap. Many people call this spicy bean paste, and it does contain soy beans, but it's mostly red peppers and glutinous rice.
Serve the kalbi on romaine lettuce, with fried sliced garlic, sticky rice (in the US buy Calrose Rice), and maybe some fried mushrooms.
Popular side dishes with this meal include kimchi, spinach seasoned with sesame oil, seasoned soybean sprouts, and sliced pickled radish.
I often serve mandu as an appetizer with rice cakes as a desert. Leave a Comment
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on June 26, 2008
Seoul
on March 30, 2006
on October 26, 2007
on August 13, 2006
