Seoul Food Quotes

If you go to Singapore or Amsterdam or Seoul or Buenos Aires or Islamabad or Johannesburg or Tampa or Istanbul or Kyoto, you'll find that the people differ wildly in the way they dress, in their marriage customs, in the holidays they observe, in their religious rituals, and so on, but they all expect the food to be under lock and key. It's all owned, and if you want some, you'll have to buy it.

Kwon Tae-jin, a specialist on North Korean agriculture at the Korea Rural Economic Institute, which is funded by the South Korean government, told me in Seoul. In the far north, where food supplies are historically lean and farmers are regarded as politically hostile, the military takes a quarter of total grain production, Kwon

Once, when I was a kid, I had impressed my mother, intuitively dipping a whole raw pepper into ssamjang paste at a barbecue restaurant in Seoul. The bitterness and spice of the vegetable perfectly married with the savory, salty taste of the sauce, itself made from fermented peppers and soybeans. It was a poetic combination, to reunite something in its raw form with its twice-dead cousin. "This is a very old taste," my mother had said.

We visited Gwangjang Market in one of Seoul's oldest neighborhoods, squeezing past crowds of people threading through its covered alleys, a natural maze spontaneously joined and splintered over a century of accretion. We passed busy ajummas in aprons and rubber kitchen gloves tossing knife-cut noodles in colossal, bubbling pots for kalguksu, grabbing fistfuls of colorful namul from overbrimming bowls for bibimbap, standing over gurgling pools of hot oil, armed with metal spatulas in either hand, flipping the crispy sides of stone-milled soybean pancakes. Metal containers full of jeotgal, salt-fermented seafood banchan, affectionally known as rice thieves, because their intense, salty flavor cries out for starchy, neutral balance; raw, pregnant crabs, floating belly up in soy sauce to show off the unctuous roe protruding out from beneath their shells; millions of minuscule peach-colored krill used for making kimchi or finishing hot soup with rice; and my family's favorite, crimson sacks of pollack roe smothered in gochugaru, myeongnanjeot.

South Koreans fear that the collapse of Kim Jong-il’s regime will see their country overrun by 23 million people in need of food and shelter. Although political correctness dictates that all Koreans yearn for their missing kin (“reunification is our desire, even in our dreams,” South Korean schoolchildren dutifully sing), some view the prospect with dread. Think tanks in Seoul regularly churn out reports estimating how much it would cost to reunify, with figures ranging from $300 billion to $1.8 trillion.

Noryangjin is a wholesale market where you can choose live fish and seafood from the tanks of different vendors and have them sent up to be prepared in a number of cooking styles at restaurants upstairs. My mother and I were with her two sisters, Nami and Eunmi, and they had picked out pounds of abalone, scallops, sea cucumber, amberjack, octopus, and king crab to eat raw and boiled in spicy soups. Upstairs, our table filled immediately with banchan dotting around the butane burner for our stew. The first dish to arrive was sannakji---live long-armed octopus. A plate full of gray-and-white tentacles wriggled before me, freshly severed from their head, every suction cup still pulsing.