This article is brought to you by Moore's Home Health and Medical Supply. For more than 67 years, Moore's Home Health has been Howard County's leading provider of assistive and adaptive home medical equipment and supplies. Call 765-454-5210 or visit Moore's at 608 W. Markland Ave. to let them help meet your healthcare needs!
Don’t be surprised if a Korean’s first words when they meet up with anyone are “bap meogeosseoyo?” Have you eaten? The reason for this was revealed along with other Korean cultural culinary traditions at the Greater Kokomo Economic Development Alliance’s continuing series titled “Korean Culture Business Training: Food and Beverage,” held at Ivy Tech’s Hingst Hall.
Modern Korean culture, in both business and family settings, centers around meals, according to Sooyeon Shin, a Korean native and Executive Director at the International Center of West Lafayette. She noted that the phrase questioning whether or not someone has have eaten came about because of the famine and devastation from the Korean War. It was important to make sure others had been fed during those times, and it became a way for individuals to show affection and caring for others.
The lunch portion before the presentation included a sample of kimchi, a fermented vegetable staple that can be quite spicy and is served during most Korean meals. “The recipe (for kimchi) is over 3000 years old,” remarked Shin. She went on to explain that while most kimchi is made from fermented cabbage, that other vegetables such as radish kimchi, and cucumber kimchi. “We have over 200 types.”
Fish is also served with most Korean meals, as Korea is surrounded by the sea. Almost every type of fresh seafood is used in Korean cuisine. Shin noted that she had never heard of allergic reactions to shellfish until she moved to the United States.
Besides kimchi and seafood, every Korean restaurant has “banchan,” or side dishes, with their meals. These sides include small dishes of barbecued meats, pancakes, radish wraps, and corn dogs rolled sometimes in sugar or corn kernels. “There are a lot of side dishes,” remarked Shin.
Also, food in Korea is associated with healing, as Shin repeated the Korean mantra, “Food is medicine.” Koreans use herbal and fresh foods to keep themselves healthy and to treat some illnesses.
Just as introductions between individuals, food is to be shared in traditional ways, using both hands to offer food, along with waiting for older or more senior individuals in a company to start eating before the rest of the group does.
“Also, slurping is considered a compliment,” Shin said noting that the louder the slurp, the better compliment to the chef.
The Greater Kokomo Economic Development Alliance has two more sessions scheduled to familiarize businesses and individuals on Korean business and cultural practices. To find out more about the upcoming sessions contact them at www.GreaterKokomo.com.