Korean soup philosophy

2018, South Korea, Christmas Eve. Ending the celebration of the festival, in the cold wind, we opened the door of a small restaurant on the street. The hotel aunt was enthusiastic about it.

We ordered a fragrant bibimbap, in addition to a variety of flavored side dishes, as well as a bowl of delicious hot soup, drinking a whole body warm, frozen to the nervous nerves finally relaxed.

A young girl in a work uniform walked into the store and asked the aunt for a cold face. Auntie advised: “A cold day, still eat some hot, it is better to come to kimchi soup, I am ready to give you the past.” The little girl must be the clerk in the next store, smiled and nodded.

The heat is slowly rising. In this cold winter day, a bowl of hot soup warms the stomach and warms each other’s hearts.

Soup’s friendship
Everyone said that Koreans cannot do without rice. In fact, soup is the essence of Korean food.

In Korea’s eating habits, soup has a very important position. It is not only a side dish after a meal, but also a main dish to be eaten with the staple food. It also has the method of directly pouring rice into the soup bowl.

In Korean film and television dramas, Tang also plays an important role. In the Korean drama “Please answer 1988”, Donglong mother follows the tradition and made kelp ribs soup at the birthday of Donglong to commemorate the pain of mother’s birth and express respect for her mother. In the Korean film “The Defender” In order to repay the boss’s kindness and pork soup, Song lawyers single-handedly defended the justice and courage. The cooking and taste of the soup condenses the Korean’s dependence on food and emotional sustenance.

Most of the restaurants on the streets of South Korea are small in size, revealing the intimacy of family business. The potato ribs soup shop, which looks very inconspicuous, has been opened for more than a decade. The wrinkles of the face can’t cover the full spirit, and the bright lipstick shows that the enthusiasm for life is not diminished.

The two aunts were responsible for ordering, and the other was dedicated to the kitchen. Perhaps they have experienced the youthful years of the “Sunshine Sisters Amoy”, and now they manage their common passionate careers and feel more precious to each other.

In the black cast iron pot, the sage leaves are refreshing and cool, the potatoes are cut into the ribs, and the meat is fresh and the bone marrow is juicy. The scent of the ingredients itself is boiled for a long time, and the scent of the special seasoning powder makes the soup extra rich and thick, and the aftertaste is endless.

The diners in the store are all sitting on the floor. There are college students who enjoy the food quietly alone. There are middle-aged uncles who gather with old friends and chat about life. They also have a family of love and kindness. The busy old sister finally managed to rest for a while, silently watching the guests and seeing how their soup brought warmth to the guests. They have a happy smile on their lips.

The warmth of the soup comes not only from the heat of the soup itself, but also from the temperature of that layer of emotion.

Everyone said that Koreans cannot do without rice. In fact, soup is the essence of Korean food.

The color of the soup
Both belong to the East Asian cultural circle, and Korea is deeply influenced by the Han culture. Like the Taiji and the gossip elements on the national flag, South Korea also advocates the principle of nature and believes in the concept of yin and yang. The Koreans believe that everything is tai chi at all, the static and dynamic of Tai Chi generates yin and yang, and the yin and yang combine to produce five elements, which are all things. The understanding of the unity of the opposites of the world is infiltrated into the Korean food culture.

The well-known medical book in the history of Korea, “East Health Care”, records the view that “food and medicine are integrated, medical and food are homologous.” As one of the Korean cuisines of the Korean cuisine, the ginseng soup is a very representative medicated diet. In addition to the autumn and winter tonic, Koreans especially eat ginseng soup in the hot summer, especially the most sultry and humid days before the beginning of autumn. Summer yang is divergent, which is easy to cause body heat and loss of appetite. Koreans use ginseng soup to nourish and replenish their body strength.

China’s “Lu Shi Chun Qiu Tong Quan” has the saying “five elements with five flavors”, that is, acid is wood, bitter is fire, sweet genus, genus gold, salty water. In the chicken soup, the cooperation of different flavors such as broiler chicken, velvet antler, Korean ginseng, jujube, angelica, glutinous rice, alfalfa and onion garlic is in harmony with the summer climate.

In the Korean film “The Defender”, Song lawyers repay the wife’s kindness of pork soup rice, single-handedly, defending justice and courage

As one of the Korean cuisines with Korean cuisine, Senji Tang is a very representative medicated diet.

In addition to the five flavors, the Koreans also blended the five colors into the soup. Similar to traditional Chinese medicine, Koreans believe that the five colors of food take care of the five internal organs of the human body, that is, red into the heart, blue into the liver, yellow into the spleen, white into the lungs, and black into the kidney. In the chicken soup, jujube red, white rice, mushroom black, green, and yellow, fully capture the essence of the five colors, rich in color and contains health care.

Bukchon Hanok Village is the most dense place in Seoul’s traditional Hanok, and it is also known as the street museum in the city center. At the corner of the hillside, we married a unique traditional Korean house. They have been transformed into artisanal workshops, galleries, homestays and restaurants, reflecting the fusion of the past and the future.

Looking for a ginseng soup restaurant with a hundred years of tradition, there are several kimchi jars embedded in the yard, and the aroma of chicken soup spreads. Opening the menu, the title page says, “There is hope for health, and hope will be realized if there is hope.” The medicinal herbs and rice fragrant are wrapped in the stewed broiler chicken. The glutinous rice stuffed in the boy’s chicken is full of soup, and the more delicious and soft.

Different ingredients are used to create a harmonious taste. People who come to drink soup talk and laugh, and between the spoons, the energy is injected into the body, and the soft heart is passed, and the happiness associated with food and lover is felt.

The warmth of the soup comes not only from the heat of the soup itself, but also from the temperature of that layer of emotion.

Soybeans undergo baptism, slowly change, and will always give off the salty flavor of the miso

Spiritual belief in soup
Food from the earth is made into soup under the influence of heat and time. It flows into the blood of the people born and raised in this land, not only nurturing life, but also to some extent, the spiritual beliefs of people. The formation of world outlook and outlook on life, in turn, affects people’s eating habits and culture, so the cycle is not limited.

In this country where nearly 30% of the nationals believe in Christianity, Koreans attach importance to the concept of family in all aspects and form a unique form of house church. This form is usually a family to eat together, while enjoying the food, receiving the main meal, fellowship, prayer, worship, sharing each other’s teachings and spiritual gifts. Among them, the soup plays an indispensable role on the table surrounded by the family.

In addition to Christianity, Buddhism’s tranquility, self-temperament, and wisdom living in the present also affect Korean soup. The kimchi that is served with any dish is the protagonist of Korean traditional kimchi soup. Add salt to the cabbage, contact with the air, race against time, and wait for their chemical reaction—the magical power of fermentation discovers the unique taste of the ingredients, which is a natural transformation and rejuvenation of the ingredients.

Similarly, under the action of a rare ingredient of time, the soybeans undergo a baptism and slowly change, and the salty aroma of the miso will eventually be emitted. As a seasoning, it also gives new life to other ingredients. All these kinds of things are closely related to the Buddhist philosophical thinking that “the repair of morality is not reported, and the natural dream is stable and safe.”

Respect the land, respect the ingredients, let it be natural, inject emotions to make people happy, and enjoy themselves in the process to create the most exquisite and delicious.

The tongue food, the stomach knows the hometown, and the food carries a deep memory. One of the so-called water and soil raises one person, and one of the foods loves one. Koreans who are keen on soups taste the five flavors, know the five colors, smell the spice, use simple ingredients, and cleverly match and use, pondering a variety of soups, which not only supplement nutrition, nourish life, but also condense life. Happy mourning.

Sharing with family members and drinking with friends, soup is a “letter” that is connected with Korean family, friendship, love, and neighbors. It is also the flow of devout faith in the heart. Accompanied by the soup, chewing memories of those gleaming, unforgettable feelings and time, and then falling to the ground, how warm and beautiful.