Korean food holds a special place in the hearts of many, including mine. During a trip to Thailand with Nina, her fascination with Thai cuisine was undeniable; she wanted to sample everything, captivated by the aromas and flavors. This experience brought back vivid memories of my own deep affection for Korean food, especially during a 28-hour layover in Seoul. The city’s culinary scents immediately reminded me of my intense cravings for all things Korean.
Doksugung Palace in Seoul, a serene spot amidst the city bustle, reflecting South Korea's rich history.
My journey with Korean culture began about 13 years ago, sparked by love, and quickly blossomed into a deep appreciation for the country, its people, and especially its cuisine. Korean food possesses a unique simplicity that is far from bland, characterized by an honest approach to flavor. Many dishes are crafted from just a handful of ingredients, yet the resulting tastes are complex and layered. While often featuring a modest presentation, the flavors are anything but, often delivering a surprising depth and, for many dishes, an invigorating heat. In East Asia, there’s a common saying that encapsulates the essence of each cuisine: “Japanese food is for the eyes, Chinese food for the taste, and Korean food for the stomach.” This highlights the generous and hearty nature of Korean meals, typically served family-style, fostering a sense of community and shared experience.
During my time working at a consulting firm in Korea, I was fortunate to explore the vast landscape of Korean gastronomy. Lunch gatherings were a daily adventure, where, as the youngest member, I happily embraced the culinary choices of my seniors. This exposed me to a wide array of Korean soups and stews, cornerstones of the cuisine. From Kimchi jjigae, a spicy, fermented cabbage stew, to Budae jjigae, or “Army Soup,” a post-Korean War creation blending SPAM, ramen, and hot dogs, my palate was constantly introduced to new and exciting flavors. Grilled meats and fish were also frequent features, accompanied by an assortment of dipping sauces. Bulgogi, marinated beef strips grilled at the table, alongside grilled squid and steaks, showcased the endless possibilities of Korean BBQ. This immersive experience allowed me to truly fall in love with Korean food.
Kimchi Jjigae, a quintessential Korean stew made with kimchi and other ingredients, known for its spicy and savory flavor.
Upon returning to Germany, finding authentic Korean food proved to be a challenge. Korean restaurants were scarce, often presenting menus dominated by generic Chinese dishes with only a small section dedicated to “Korean specialties.” It was a frustrating search for the true Korean flavors I had come to adore. It seemed there wasn’t a significant market for genuine Korean cuisine in Germany at that time. While German diners were accustomed to Chinese restaurants (often far removed from authentic Chinese food), Korean food was perceived as too exotic, echoing the German saying, “The farmer doesn’t eat what he doesn’t know.” The Korean dishes I did find were decent but lacked the mind-blowing authenticity I craved, with a few exceptions like “Shilla” in Frankfurt and the later addition of the trendy “Kimchi Princess” in Berlin.
Thankfully, my friends ManSoo and his wife Hyekyung, residing in Trier, kept my passion for Korean food alive. Their home-cooked Korean dinners, featuring favorites like bulgogi, japchae (glass noodle salad), spring rolls, and kimbap (Korean sushi rolls), were monthly highlights. Remarkably, ManSoo, a Mosel wine enthusiast, began pairing these meals with Rieslings. This fusion was revolutionary. The fruity Rieslings, with their subtle sweetness, harmonized beautifully with the robust, pungent flavors of fermented cabbage and soybean paste, while their acidity cut through the heat of spicier dishes. These Korean dinner parties, complete with copious amounts of Riesling, became cherished memories of my decade in Trier, embodying both friendship and culinary delight. They also provided the communal aspect of Korean dining that I missed, reinforcing my love for Korean food and culture.
Revisiting Seoul recently, I contacted Ms. Song, my former secretary at the consulting firm. Her warm welcome led to a lunch invitation, and I was also invited to dinner by my former boss, now retired. Their remembering me and extending such hospitality was truly touching. I had shared my enthusiasm for authentic Korean food with Nina, emphasizing the cultural nuances beyond just the taste, which heightened her anticipation.
Our lunch with Ms. Song and her daughter at Sariwon, renowned for its bulgogi, was a feast. The table quickly filled with an array of banchan, the quintessential Korean side dishes. From seasoned spinach to kimchi, dried fish, water radish kimchi, and sweet potatoes in hot sauce, the variety was astounding. Best of all, banchan are offered with unlimited refills, a generous custom not always found in Korean restaurants abroad. Alongside the bulgogi, Ms. Song ordered soups and other dishes, creating a grand Korean banquet. It was a joyous reunion filled with delicious food and wonderful company – exactly what I had longed for.
A table laden with various banchan and Korean dishes at Sariwon restaurant, showcasing the abundance and variety of a traditional Korean meal.
Dinner with my former boss took place at Yongsusan, an upscale restaurant group celebrated for refined Korean cuisine. This experience was a different, yet equally captivating, exploration of Korean flavors. The nine-course menu, enjoyed in a private room, featured sophisticated dishes from ancient Korean royal cuisine. Paired with traditional Korean rice wine, makkoli, the meal was a study in subtlety and nuanced flavors, a departure from the fiery and pungent profiles of everyday Korean fare. It was an exquisite display of culinary artistry.
These encounters in Seoul reaffirmed my deep love for Korean food. And it’s not just about the flavors; it’s about the culture, the generosity, and the warmth of the people. Experiencing this culinary richness makes you want to express your appreciation, perhaps even learn how to say “love” in Korean.
The most common and heartfelt way to say “love” in Korean is 사랑해 (saranghae). This phrase, often used between close friends, family, and romantic partners, encapsulates deep affection and care. When you find yourself captivated by the beauty of Korean culture, the deliciousness of its food, or the kindness of its people, expressing 사랑해 (saranghae) can be a meaningful way to convey your sincere appreciation and love for all things Korean. Perhaps after enjoying a fantastic Korean meal, telling your host or chef “맛있어요! 사랑해!” (masisseoyo! saranghae! – Delicious! I love it!) could bring a smile and further strengthen your connection to this wonderful culture.
Post-lunch happiness after a fulfilling Korean meal at Sariwon, capturing the joy and satisfaction of enjoying Korean cuisine.
Ultimately, my recent trip cemented my need to return to Korea more frequently for my “Korean food fix.” Nowhere else can truly replicate the authentic experience and flavors that make Korean cuisine so uniquely lovable.
