The dilemma of Korean food

A few days ago, we were having lunch after a Sunday worship service at a Korean church, when a discussion sprang up about the taste and health benefits of Korean food. Discussions like that are not uncommon to us on Sunday afternoons, but this day, my Nigerian friend asked a particularly interesting question.

The question was: When Koreans cook, do they cook with the intention of making the food healthy, or making it delicious? At first, it seemed like a random question my young friend usually drops. But upon reflection, I found that there were other layers to this question that needed to be explored.

The Koreans on the dining table wrestled with this dilemma, including a university professor and a pastor who had served as a missionary in Africa for over 10 years. As they did, I began sharing my own experience on the subject. Like many other foreigners, getting used to Korean food wasn’t a piece of cake. I had just arrived from my country, with the taste of the delicious recipes my mom used to make still lingering on my tongue and with no prior knowledge about Korean dishes. Everything I tried left me hungry and unsatisfied. But one thing I always heard before eating a Korean dish was, “Try this, it is very healthy.”

The first time I actually heard this, I was dinning with a senior from Cameroon and he recommended I try kimchi, citing its enormous health benefits. I remember spitting it out almost immediately, and as I went on living in Korea, the words began to sink in and dishes like bibimbap, samgyetang and even seaweed soup began to taste delicious.

When I was done sharing, the university professor did agree that Korean dishes are known to have enormous health benefits. Even schools, universities and companies hire professionals to cook the meals they serve to students and staff, and while the menu, on some days, may not be appetizing, one is guaranteed of a healthy meal.

When my teachers back in Korean language school told me I would learn to love kimchi and other Korean dishes, I totally disagreed because, at the time, I did not understand how something cold can be eaten with a warm meal. However, almost three years down the road, my teachers turned out to be right. There was a time when I even caught myself craving kimchi. I did not realize it until after I had gone to a mart to buy some.

Reflecting on how I started to embrace Korean food, I would say it was from the notion of how healthy the dishes are. While some dishes still don’t hit the right spot, some have grown to become my favorites. As the saying goes: Variety is the spice of life.

Bambot Valentine is a trained journalist from Cameroon who is currently pursuing a master's degree at Suncheon National University. He is also a Korea Times Global Supporter.