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Qinella
Joined: 25 Feb 2005
Location: the crib
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 Posted: Fri Dec 16, 2005 10:18 am Post subject: Sam Gyeop Sal aftertaste and gochu gas |
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I really like sam gyeop sal. It's fun, tasty, etc. The only drawback for me, which sometimes deters me from partaking altogether, is the repulsive aftertaste. I don't know if it's the garlic, the pork, or what, but this taste is just nasty, and it lingers for hours. Even after I floss, brush, and rinse or chew mint gum, the taste is still there. Right now, for example. It's been 5 hours! Arrg.
And then there's the gochu. I ate five of the giant ones tonight, and my stomach quickly descended into turmoil. Finally, when I escaped and stole away solo to my crib, I was able to release this pressure, in the form of multiple multisyllabic explosions. Not a fragrant event for whoever trailed me on the sidewalk, to be sure.
I know this post is boring. I realize that as I write it. I'm curious, though, if I'm alone in this predicament.
Q. |
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mole
Joined: 06 Feb 2003
Location: Act III
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| Posted: Fri Dec 16, 2005 10:43 am Post subject: |
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I always get queazy when the sam gyoup sal ajjumma puts the raw stuff
on the almost cooked stuff. I prefer mine well-done. And they always mess
with me for over-cooking it. Grr...
Undercooked or even raw beef is fine. But not the pork.
It gives me the squirts in no time. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Fri Dec 16, 2005 4:47 pm Post subject: |
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Aftertaste? You clearly need to drink some soju with it! like the locals do ("When in Rome...")
As for gochu, the worst I get are hiccups right away. That's it. |
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Qinella
Joined: 25 Feb 2005
Location: the crib
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| Posted: Sat Dec 17, 2005 3:23 am Post subject: |
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| Damn, I guess I'm the only one experiencing the s.g.s. problems. Oi vey. |
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itaewonguy
Joined: 25 Mar 2003
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| Posted: Sat Dec 17, 2005 3:34 am Post subject: |
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yeah can be serious! best to eat some kind of Jjegae with it..
but yeah thats what put us off our sunday samgyupsal nights.. the after taste with last all night..
its good for saturday nights before you pour so much booze into you the tequilla or jack will kill the pork taste hahahaha |
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Hollywoodaction
Joined: 02 Jul 2004
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| Posted: Sat Dec 17, 2005 3:53 pm Post subject: |
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| mole wrote: |
I always get queazy when the sam gyoup sal ajjumma puts the raw stuff
on the almost cooked stuff. I prefer mine well-done. And they always mess
with me for over-cooking it. Grr...
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Same here. It's right up there on my list of annoyances with ajummas who ask my wife if I can eat spicy food right after I've ordered the spiciest meal on the menu. It's as if they think I'm a child. Besides, it's not as if Korean food is all that spicy. They like to think it is, but it really isn't.
I really don't know how someone could think foreigners don't eat spicy food. Koreans have had peppers for less than 200 years. It was brought here by foreigners. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Sat Dec 17, 2005 4:28 pm Post subject: |
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| Hollywoodaction wrote: |
| I really don't know how someone could think foreigners don't eat spicy food. Koreans have had peppers for less than 200 years. |
Really? Historically it's easy to see how the reputation was established.
It's the Northern European, Brits and New Englander types who came here earlier last century. Those kinds of foreigner think salt and black pepper make food spicy enough for their bland traditional tastes.
Not too many Mexicans, Hungarian or Greek among the foreigners who used to come to Korea. |
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Hollywoodaction
Joined: 02 Jul 2004
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| Posted: Sun Dec 18, 2005 12:08 am Post subject: |
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| VanIslander wrote: |
| Hollywoodaction wrote: |
| I really don't know how someone could think foreigners don't eat spicy food. Koreans have had peppers for less than 200 years. |
Really? Historically it's easy to see how the reputation was established.
It's the Northern European, Brits and New Englander types who came here earlier last century. Those kinds of foreigner think salt and black pepper make food spicy enough for their bland traditional tastes.
Not too many Mexicans, Hungarian or Greek among the foreigners who used to come to Korea. |
Problem with that assumption is that it's based on very old stereotypes. Besides, isn't the food in many Southern US states rather spicy? And isn't curry one of the most popular dishes in the UK? What about all the other Asians that come to Korea? Their dishes are far spicier (it's warmer there, so they tradionally needed to be so to kill the bacteria). It's safe to say most foreigners who come to Korea love spicy food. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Sun Dec 18, 2005 12:50 am Post subject: |
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| Hollywoodaction wrote: |
| Problem with that assumption is that it's based on very old stereotypes. |
Of course modern habits cross cultural divides. But I can cite over a hundred people I know who are British and think salt and black pepper are the spiciest they cook with. It's tradition. Of course there are exceptions. But the point is that a lot of foreigners who have come to Korea probably found the Korean food to be very spicy.
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| isn't the food in many Southern US states rather spicy? |
Of course! I emphasize this in class often. Go to the New England are of the US for some very bland dishes.
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| What about all the other Asians that come to Korea? Their dishes are far spicier |
Not the Japanese. Not the Chinese of the northeast. As for relatively recent factory workers from southern asia: I don't think Koreans have had much communication with their relatively small numbers.
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| It's safe to say most foreigners who come to Korea love spicy food. |
If you aren't talking about the traditional Japanese, Brits, Northern Europeans and northeast Chinese... then I agree.
I'd think that more than 50% of foreigners today appreciate the occasional spicy dish... but I also think Koreans have probably seen a lot of foreigners in the past react negatively to the "too hot" "too salty" dishes.
I love south american. I love thai. i love indian... modern trends in cosmopolitan areas feed my spicier habits... but my whole life it NEVER seemed like I was in the majority... maybe I am now... times do change
in any event, korean perceptions about foreigners' preferences for less spicy food seems sensible even if outdated, to me, and not to you. k. |
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jaebea
Joined: 21 Sep 2003
Location: SYD
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| Posted: Sun Dec 18, 2005 3:24 am Post subject: |
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I'd go over to Korea and it would completely irk me that just because I'd grown up in a culinarily "soft" country like Australia, I wouldn't be able to hack the heat.
I used to love breaking open a big bag of Chili Kettle Chips back home to some guests who had such notions of Chili Superiority. They're just some harmless potato chips that we eat by the bucketload right? Put them RIGHT in their place. I'd try hard not to berate them for not being able to take it. :D
Handle the heat, my arse.
jae. |
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Satori
Joined: 09 Dec 2005
Location: Above it all
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| Posted: Sun Dec 18, 2005 5:01 am Post subject: |
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| VanIslander wrote: |
If you aren't talking about the traditional Japanese, Brits, Northern Europeans and northeast Chinese... then I agree.
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As stated curry is a huge dish in England now, so I dont think you can really include Brits in that group at all. |
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VanIslander
Joined: 18 Aug 2003
Location: Geoje, Hadong, Tongyeong,... now in a small coastal island town outside Gyeongsangnamdo!
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| Posted: Sun Dec 18, 2005 6:17 am Post subject: |
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| Satori wrote: |
| VanIslander wrote: |
If you aren't talking about the traditional Japanese, Brits, Northern Europeans and northeast Chinese... then I agree.
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As stated curry is a huge dish in England now, so I dont think you can really include Brits in that group at all. |
The traditional Brits yes. The cosmopolitan and modern Brits of today, no.
Times do change... cultural beliefs change much slower. That's my point. Anyways... |
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Fat Sam
Joined: 05 Dec 2005
Location: Gyeonggi-do
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| Posted: Mon Dec 19, 2005 2:23 am Post subject: |
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These days when I'm asked if I like spicy food, I try to draw a distinction between 'hot' and 'spicy'. Indian curry is hot, and yet I can enjoy a Madras despite sweating from the scalp but spicy food such as a strong kimchi chigae hits the taste buds in a different place and sometimes causes me to put down my spoon and give up. It's still good, though.
I think that one of the problems -certainly for me, is cold or raw, yet spicy, vegetables. Back home, no-one in my family would eat hard, uncooked veg, let alone spiced-up versions. So for me, many of the side-dishes are not to my taste. With kimchi, I dislike it cold but put it on the grill and I'm quite happy. Whether this is true of others from the UK, I've no idea.
As for the gochu, I've been rendered unable to speak for ten minutes by one particularly strong bite, yet seen others much away quite happily. Not all of those people were Korean, either. Each to his own. |
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tzechuk
Joined: 20 Dec 2004
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| Posted: Mon Dec 19, 2005 8:11 am Post subject: |
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Brits: VI is right. The older generation doesn't like spicy HOT food. My mum likes spices, just not hot.
I don't find Korean food all that spicy. What I do find, however, is that they put so much gochujang in the food that the original taste of certain things are lost, so you end up just eating gochujang and that p*sses me off. |
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weatherman
Joined: 14 Jan 2003
Location: Korea
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| Posted: Mon Dec 19, 2005 9:36 am Post subject: |
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| Seriously, why even complain about it? Garlic, beer or soju, add some kimchi and lots of garlic plus heavy fatty meat! It is quintessentially Korean, enjoy! |
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