Korean Flavors for Beginners

Korea said Anthony Bourdain in his latest book It is a culture of fish And rice . But also the hangover and fermented like the intoxicant soju and addiction Kimchi Traditionally prepared with pickled Asian cabbage in onggi pots.

There is precisely one authority on kimchi and soju in Chile. Woosuk Han (27 years old), who arrived in the country two years ago as head of the embassy of South Korea .

Moved by the craze for the famous Korean skincare routines on social media and the fanaticism of skincare fans on this side of the world. K-pop (which fill the halls of the GAM in Santiago and the Civic Center of Las Condes with movement), Han has just published Korean Flavors (Planet ), a book with cooking secrets from the land of BTS, K-dramas and the huge Bong Joon-ho and Park Chan-wook.

“I thought it would be really fun to be able to write a book in Spanish about Korean cuisine,” says Woosuk Han. The third . If you ask him more questions about his moment Ratatouillehe, on the other end of the line from Talca, where he is participating in a gastronomic event, says that kimchi is the most moving food of his childhood.When I was a child, I used to make kimchi at home with my grandmother. and I still think about it when I make kimchi. There are many types. Our family made a lot of white kimchi, like dongchimi, and red kimchi, like baechu kimchi,” Han says.

“My grandmother came from North Korea during the Korean War. So luckily, I have been able to learn traditional North Korean cuisine since I was a child . It’s not in the book, but I learned several foods like abai sundae,” he says of the popular Korean sausage similar to dark meat.

In less than 200 pages, the book Korean Flavors reviews the must-have street food of the Asian country the homemade flavors that a city like, for example, offers Seoul but it is also a journey through the fascination they evoke oriental noodles some curious main dishes and a chapter dedicated to flavors born in the temples of Korea.

Not only are there mouthwatering photos and information about the meals, but the restaurant owner Guksi (New Los Leones 140, Providencia) teaches the secrets to preparing them with ingredients that, according to what he says, he finds every week in the neighborhood Patronage from Recoleta.

There are the spicy fried rice cakes found on the streets of Myeongdong or Gwangjang Market, such as tteokbokki some essential snacks like Kim Mari of sweet potatoes and fried vegetables, or the strange and simple korean hot dog which includes a breaded sausage with a delicate touch of ketchup, another line of mustard and a layer of sugar on top.

Korean Flavors also calls for vegetable rolls, the mandu filled with minced meat and tofu, much like Korean dumplings, but also kimchi dumplings, which the chef recommends trying at the restaurant Jaha Son Mandu (information for any traveler in the Korean capital).

Why do you think there has been a boom in Korean culture in Chile?

I’m not sure, but as a Korean, I’m always grateful that many people around the world are interested in it. In the past, when I went abroad, people always asked me if I was Chinese or Japanese, but now they ask me if I’m Korean. I’m very grateful.

The country of soju, a distillate similar to vodka, also has its secrets for fighting hangovers. “Normally, in Korea, we eat haejangguk “, Han says of the ancient broth that resurrects the dead. “It’s a type of soup in Korea, not very spicy and very good after drinking a lot,” he advises.

For someone who is new to the flavors and aromas of Korean cuisine, what dish do you recommend starting with?

If you haven’t tried much Korean food, I think it would be good to experiment with gimbap (Korean sushi) or jajangmyeon (noodles with a kind of thick black bean sauce).

And what is the most sought after dish at Guksi?

Guksi in Korean means noodles. Many people like the spicy guksi at Guksi and also order the fried chicken a lot (see main photo).

Finally, why did you decide to stay in Chile and what is your favorite local dish.

At first, I came to work as a chef at the Korean Embassy in Chile. After living there for about a year, I really like Chile. There were a lot of good ingredients and I liked being able to smell nature. The Chilean dishes that I like the most are Lentils . I especially like lentils cooked with sausages.