A long time ago, I watched an episode of Iron Chef with Korean chef Lee Myung-Suk. When the episode was introducing her, they talked about how she was shocked at how the only Korean restaurants she encountered after moving to Japan were Korean barbecue restaurants.
Quoting from the dubbed episode:
“Korean barbecue and the hot kimchi that Japanese people are exposed to are merely a fraction of Korean cuisine. Although it’s a misrepresentation, it’s okay Korean barbecue is accepted here. But I wish Japanese people would look at barbecue as one of the many Korean style food”.
I do agree that in real life, it seems like people still associate Korean cuisine with Korean barbecue. The different types of meat, spicy food, kimchi, side dishes, etc. Almost every time my friends and I go to a Korean restaurant, there’s likely a grill on the table.
So I was wondering what’s the best way to talk about Korean food outside of this context. What is the best way to explain the diversity of Korean cuisine?
submitted by /u/BeyondTheCarrotTrees
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