한국국제교류재단

Korean food encompasses a wide breadth of delicious flavors, from high-class eats like royal cuisine and hanjeongsik (traditional full-course meals) to standard dishes like kalguksu (handcut noodles), bibimbap, and naengmyeon (buckwheat noodles in chilled broth), and even street snacks like tteokbokki (rice-cake in spicy sauce) and hotteok (dessert pancake).
Korea probably receives several visitors who come just for the food. There are many Japanese tourists who, drawn by proximity and affordability, come to Korea and fall in love with the local fare. I would know, for I am one of them.
When I first arrived here during my third year of university, I didn’t have much interest in Korea, and knew very little about the country. I had happened upon a poster on my school bulletin board about a summer program conducted with a sister school in Seoul, and that was the only reason I came to Korea. I was interested in going abroad during summer vacation, and my school offered to pay a portion of the fees, allowing me to visit Korea on a tight budget. So, I simply figured, “Why not?” I hadn’t studied any Korean, so I couldn’t hold a conversation, or even say hello, Not to mention the side dishes are complimentary, and come with free refills. I became so infatuated with Korean food that I vowed to return after my stay had ended. I came back a year later, this time with my mother, hungry for more Korean flavors. That was my second visit to Korea.
Korean cuisine has several defining traits, one of which being its liberal use of meat. Beef dishes include the marinated bulgogi, steamed galbijjim (ribs), and the broth of seolleongtang, which is slowly extracted from beef bone. Chicken favorites include samgyetang, Korea’s chicken soup, jjimdak, a steamed or simmered favorite served with glass noodles, and dakgalbi, or chicken ribs. Pork specialties include samgyeopsal, the ever-popular grilled pork belly, doejigalbi, or pork ribs, and gamjatang, which can translate into “pork spine soup.” These are all delightful, but the dish that’s captured my heart is bossam, or slices of boiled pork belly served with leafy greens. The area where I currently live has a bossam restaurant that, come meal time, always has a line of eager customers. Adding to their reputation is a sign that reads: Bossam Specialists. Before I became a regular, I was always curious to try bossam every time I passed by, but the atmosphere didn’t seem welcoming to lone diners. One day, however, I finally got my chance when I met a friend in the area for a meal. It was delicious. From then onward, bossam was the first food that came to mind whenever I got hungry. It also became the quintessential dish I introduced to all my friends who visited from Japan. Bossam is a dish of boiled pork that’s cut into half-centimeter slices and served with lettuce and other leafy greens. Kimchi makes an excellent topper. The soft pork, tart kimchi, and fresh greens combine into extraordinary flavors.
When asked about Korea’s pork dishes, many people will think of samgyeopsal first. Samgyeopsal is nice, but the pork in bossam is boiled instead of grilled, offering a less greasy, healthier option. Plus, the juices that come of such tender pork are truly phenomenal. If you’ve been in Korea before but, as I was once, are still a stranger to bossam, then I strongly suggest you become acquainted with one of Korea’s best dishes.

Goto Michiko
2014 KF Language Fellow