Tag Archives: food

Kimchi Recipe

Nationality: Korean
Age: 50
Occupation: Housewife
Residence: Cupertino, CA
Performance Date: 3/17/2014
Primary Language: Korean

Kimchi Recipe

Most women made their own kimchi (cabbage side dish) for their respective families. With the onset of contemporary times, kimchi is now mass produced and rarely homemade. This recipe was taken from my mother who had been given her mother’s (my grandmother’s) recipe and so on. She added her own addition to it (the shrimp) years after making the kimchi for our family. There is a different taste from this homemade side dish to the mass produced one, and between my mother’s kimchi and other families’ kimchi tastes. Each family has their respective recipe that they follow, which can vary for the amount of time the cabbage is soaked to the individual ingredients used. Creating kimchi for your family was also a sign of a girl learning ownership of her household and family, as it takes a while to make and families tend to make a lot to last through the winter in one sitting.

The Recipe:

배추를 사서 반으로 쪼개고 그리고 그걸 또 반 살짝 자르는거야 중도까지.

그렇게해서 물에다가 소금을넣어서 풀으는거야. 소금을 녹을때까지 배추를 당거.

그렇게해서 2시간후에 뒤집어. 그리고 총4시간후에 싯어.

싯어서 소쿠리 에다가 나.

양염은: 무 하나, 양파 반, 파 한단, 마늘 6족, 생강( ginger) 조금, 새우 조금 (1/2 cup), sweet rice죽, 미나리, 갓. 다 썰어서 고추가루랑 양염하는거야.

Sweet rice죽에다가 새우를넣고 그냥나둬.

죽에다가 예쁘게 만들어 빨갛게. 무 하고 야채를 따로 고추장을 양염해.

그 후에 배추에다가 죽 양염한걸 섞어. 섞은후에 배추의 잎 사이에다가 썰은 무 양염한걸 뿌려, 빨갛게. 다해서 냉장고에 2주동안 나두면 맛있게 익을거야. 겨울에는 4주.

 

The first step is the buy the cabbage. Wash it and cut it in half. Take these halves and cut it again to the midway point. Prepare a tub of water and sprinkle a lot of salt in it. After doing this, soak the cabbage in the mixture until the salt melts in the water. After 2 hours flip the cabbage and soak the other side. Take them all out after a total of four hours. Leave them to dry. 

Sauce ingredients: 1 Radish, half an onion, one bushel of green onion, 1 clove of garlic, a little bit of ginger, half cup of mini shrimp, sweet rice porridge, parsley, and leaf mustard. 

Place the shrimp aside. Cut the rest into small slices and marinate them with gochugaru (chili powder).

Put the shrimp in the sweet ridge porridge and stir. Mix in the gochugaru until it’s a pretty red color. After this, spread the porridge mixture across the cabbage. After this, spread the other mixture with the radish and other ingredients in chili powder in between the cabbage leaves. Do this until the cabbage is red. After finishing, put the cabbage in a glass jar or store it and place it in the refrigerator for around 2 weeks to ripen. It can take up to 4 weeks in the winter.

 

 

Hot Weather, Hot Foods

Nationality: Korean
Age: 21
Occupation: Student
Residence: Los Angeles
Performance Date: 4/29/14
Primary Language: English

Text:

“When the weather is hot outside, you’re supposed to eat something hot so it’ll cool you down. I don’t really know why, I think it’s like… what you’re consuming is hotter than the weather outside.”

Background:

When asked about the background of this custom, the informant didn’t really know when or where it originated from. He thinks that the reasoning behind the custom is that temperature is relative, so if the food is extremely hot, it’ll make the weather outside feel less hot. It doesn’t really hold much meaning to him, but it’s just something that he recalls always being told as a kid. He doesn’t really follow it any more either.

Context:

I collected this from a male Korean friend who had heard it from his mom. He said that it’s normally taught to kids at a young age. And he says that it’s “just a Korean thing.”

Personal Thoughts:

I think that this may show an inclination of Asians, Koreans in this case, to like being in control. They don’t like to be controlled by things in which they have no say, such as the weather.

Facial Blemishes and Leftover Rice

Nationality: Taiwanese
Age: 21
Occupation: Student
Residence: Los Angeles
Performance Date: 4/29/14
Primary Language: English

Text:

“If you don’t clean your plate of food, typically rice, then your spouse’s face will have a lot of blemishes.”

Background:

My informant was told this belief by her mom. She would tell it to all of her siblings when they were kids. She thinks that her mom just used this to motivate her kids to not be wasteful with their food.

Context:

Usually, parents would tell their kids this at the dinner table when they said that they were done eating, but still had food left on their plate.

Personal Thoughts:

I think this belief or saying represents the values of not being wasteful, and the importance of marriage in Chinese culture. I’ve also been told a variation of this by my parents, but instead of my spouse’s face having blemishes, she told me that my face would have blemishes, in exactly the pattern of the rice that was left on my plate.

Korean Pajeon Sauce

Nationality: Vietnamese-American
Age: 19
Occupation: Student
Residence: Henderson, Nevada
Performance Date: March 16th, 2014
Primary Language: English
Language: Vietnamese

Information about the Informant

My informant is from a Vietnamese family. She’s currently an undergraduate student at Indiana University Bloomington. In her spare time, she loves to knit and cook, primarily baked goods, but also some “Asian” recipes that she learned from her family. This is a recipe for a Korean sauce for “pajeons,” which is a type of pancake-like dish with green onions as a primary ingredient (for the pancakes, not the sauce).

Transcript

“To make the sauce for the Korean Pa jeon, I do–let’s estimate it to 3 tablespoons of low-sodium soy sauce, 1 tablespoon of Worchestershire sauce, 1 teaspoon of chili garlic sauce, roasted sesame seeds, and 1 tablespoon of the–just the lemon ponzu sauce.”

Collector: “And you just mix it all together?”

“Yeah. And I think that’s it.”

Analysis

One of the things my informant shares with her mother is their mutual love of cooking. This is a recipe passed down to the informant from her mother, and is interesting because it clearly not “authentically” Korean. There is the obvious “inauthenticity” of a Korean recipe being passed down through a family of non-Korean though East Asian extraction, but in a closer examination of the ingredients that my informant gave me, one in particular stands out as unusual. Worchestershire sauce is definitely not of Korean, let alone, Asian origin, an ingredient that is strongly associated with the European continent. There is also the ingredient chili garlic sauce, with chili being a plant that is native to the Americas and which only spread after Columbus’s voyage. This raises questions, as is often the case, of what is authentic cultural food? Is the use of the chili pepper acceptable as the plant spread in the 16th century, but Worchestershire sauce is not because it has stronger ties to a non-Asian culture? This is a recipe that my informant and her mother have been using for years, but it’s clear that some elements did not come from some grand chain of passing-down all the way from the ancient Koreans.

Nước Mắm

Nationality: Vietnamese-American
Age: 19
Occupation: Student
Residence: Henderson, Nevada
Performance Date: March 16th, 2014
Primary Language: English
Language: Vietnamese

Information about the Informant

My informant is from a Vietnamese family. She’s currently an undergraduate student at Indiana University Bloomington. In her spare time, she loves to knit and cook, primarily baked goods, but also some “Asian” recipes that she learned from her family. This is a recipe for a Vietnamese fish sauce that her mother taught her and which she has memorized, that she recited for me while I was visiting her with another high school friend of ours.

Transcript

“For the uh, mixed-out fish sauce. I don’t know what it’s called in English. Anyways, it is one part fish sauce, two parts warm water, two parts sugar, and two parts vinegar or mixture of vinegar and lime juice or something. Vinegar doesn’t taste as good, but it doesn’t go bad as quickly. Optional sliced ginger and optional chili garlic sauce.”

Analysis

My informant, as stated above, enjoys cooking with her mother, and, as her family is Vietnamese, this is a recipe that may have been passed down through her family. One questionable (questionable as in whether or not this recipe is “authentic”) item is the chili garlic sauce. While undoubtedly, Vietnam could have encountered the chili plant (which originated in the Americas but quickly spread around the globe after Columbus’s voyage) centuries ago, when discussing the question of whether or not a dish is authentically ethnic, people are usually uncomfortable with the idea that an ingredient was imported into the country that the dish supposedly originated in. It is mitigated here by her stating that the chili garlic sauce is optional, but does raise an interesting question (as ethnic food recipes often do) of what do we call authentic and how do we define authenticity?