Leo McDonagh – School of International Liberal Studies
On the 26th April I went to the ICC Korean culture cooking event at the Bunkyo Welfare Center in Edogawabashi. Since I have made Korean friends since coming to Waseda, and I am visiting Seoul in August, I was interested in expanding my knowledge of the culture. When I arrived at the center I took off my shoes to enter the kitchen and was greeted by a warm friendly atmosphere.
The first thing I learned about Korean culture was some of the words used at dinner, and to describe the food. For example, “chalmokke seumnida” (잘 먹겠습니다) is a bit like the Korean equivalent of “itadakimasu” that you say before you begin your meal.
I was also surprised to find that some of the ingredients in the food we were cooking are also used in Japanese cooking, such as mirin. The biggest difference is the use of chili powder and red pepper paste (gochujang) to make it as spicy as you like.
A chef from Oh! Kitchen N, which has a location just outside of Waseda University’s front gate (I recommend it!), demonstrated the recipes for us expertly. First, we learned how to make the famous cheese dakgalbi (치즈 닭갈비): marinated chicken and vegetables, heated on a plate with melted cheese. Cheese dakgalbi is very popular in the Okubo area of Tokyo, but I’m glad that I can now make it at home, and for my family when I go back to England!
We also learned how to make haemeul pajeon (해물파전), or seafood pancake. It’s a little similar to okonomiyaki, but with a distinct Korean taste and tasty seafood. It’s also very easy to make. Just don’t drop it when you flip it.
I’m very thankful to the ICC and Waseda University Korean Students Association for putting on a lovely event, which made me very hungry writing about it. Please look out for their future events!
