Korean Job Discussion Forums

[katydid]

Not to sund like too much of an apologist, but I always assumed this "tradition" of recycling kimchi came from the days when only a finite amount of kimchi could be made before the winter set in, and the stock HAD to last through the winter, so they saved every scrap they could.
Old habits die hard.

[Thomas]

During my 4 years in Korea, I worked in the countryside. At first in restaurants they served big dishes of sidedishes because it looks good... what didn't get eaten gets put back into the main container. I saw it everywhere (and of course, this is why "fishing around" in the side dishes is considered rude.... just take what you want and get out of it)

Later, there was an uproar about this from some tourist agencies (foreign tourist complaining about it). How did restaurants fix this? Some didn't because "who cares?" but others began giving smaller portions and throwing away what wasn't eaten.

So, rule of thumb: if the restaurant serves small portions of side dishes, they probably don't recycle. If you want more of one dish, just ask (or if you can't speak Korean yet, point). If the restaurant serves heaping dishes of side dishes and you leave them mostly full....

[waterbaby]

Hey - did anyone notice that this is the 10,000th thread on the Korean board? Wow - I think Shawner should win some sort of prize!!! Good thread too - kind of sums up my experience of this board and Korea

[panthermodern]

it wont be 10,000 for long.

GWoW is the only one who has ever cared about numbers ......

[scarneck]

Panchan, Oh yes..Nothing to return from me...I scarf it all; except one small piece that indicates if I ate anymore, I'd be buying a buick!!

[little mixed girl]

....

[Ya-ta Boy]

Of course the cook tastes the soup with a spoon! How can he/she tell if it has enough whatever? All cooks do it in all restaurants. (Hint: even your mom does it.)

[the_beaver]