discovery April / May 2017
Food & Drink Mad for Makgoelli Travel the World With SIWA’s International Culinary Exchange Southern U.S. Barbecue Comes East Vegan Expat Sprouts a Food Delivery Service
SEOUL INTERNATIONAL WOMEN'S ASSOCIATION
Enhancing lives through Friendship, Enrichment and Charity. 1
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Bizarre Foods: To eat or not to eat…
SIWA NEWS
President’s Message
Like many of you out there, I enjoy a vast array of different kinds of “cuisines.” It doesn't matter, really, that the fusion creation may offend a connoisseur. Ultimately, it is about how pleasing it is to my palate. There isn’t anything that I won’t try at least once. But with all the nutritional information inundating my brain, I must give great thought to what to put in my body, right? Do I have to run five miles after enjoying an incredible tiramisu, with moist ladyfingers dipped in just right amount of coffee? Should I feel guilty for having savored something that once had a heart beat? Am I going to be a food snob and pretend to eat only healthy, nutritious plant-based meals? As I reflect on food for this edition, rather than write about delicious coq au vin, I am compelled to write about one of my favorite TV shows from The Travel Channel in the United States, Bizarre Foods with Andrew Zimmern. I am a big fan, an addict of a sort. The show brought new meaning to the word food and piqued my culinary curiosity while raising my appreciation for diverse eating habits around the globe. Andrew Zimmern is a renowned chef, culinary expert, television host, food critic and radio personality with extensive experience in restaurant management. My daughter Alex used to text me anytime the food truck that bore his name made its way to the campus at the University of Miami; there would be a line a mile long. Zimmern travels the world eating the most “bizarre” foods imaginable. He ate roasted guinea pig meat in Ecuador. He tasted fermented skate in Korea; I’ve had the pleasure of smelling it at a restaurant and it leaves an indelible impression to say the least. Zimmern made quite the face eating giant sea squirt in Chile that looked like oozing disease at its final stage. I squirmed as he ate a lightly toasted tarantula in Cambodia and couple of coconut tree grubs in Peru while explaining the correct way to cook these delicacies; he always tries everything twice. He is not shy to describe the most putrid of tastes. He once described dried shark meat from Iceland as a piece of wax with ammonia. The one thing, however, that is constant on the show, outside of the “bizarre food,” is the respect Andrew Zimmern shows every host who invites him to try these bizarre foods. He never judges the people or culture for consuming creatures and things that may seem out of the norm. He has the greatest appreciation for the diverse nature of food enjoyed by different people around the world. He understands the galvanizing force behind food in every culture, whether linguine in white clam sauce or fresh kill from the jungles of Tanzania are served. April / May 2017 Discovery
Bon appetit!
Anne Choe
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EDITOR’S MESSAGE
Editor's Message Seoul Emerges as a Foodie Town
The gourmet Michelin Guide published its first Seoul edition in November, signaling Korea may be raising its profile as one of the hidden gems on the global culinary scene. The Michelin Guide is the 28th in the world but just the fourth in Asia, joining Hong Kong and Macau; Tokyo, Yokohama and Shonan; Singapore; and Shanghai guides. A total of 24 restaurants in Seoul received Michelin's coveted stars, and two Korean restaurants -- Gaon in Gangnam and La Yeon in the Shilla Hotel in Jung-gu -- landed top honors of three stars. Gaon, which is operated by Korean ceramics group GwangJuYo, is a traditional Korean restaurant with elegant cuisine while La Yeon takes a modern approach to dining. The French company began releasing its guidebook in 1900 and selects the best restaurants and hotels in 28 countries every year. While foodies and the restaurant sector are celebrating the recognition, critics say it was too concentrated on Korean food and ignored Western restaurants. Among 2- and 3-star restaurants, only French contemporary restaurant Pierre Gagnaire makes the list. I’m celebrating the guide as it raise the profile on our dining scene here, although I do wish the Michelin team got out a bit more. As the rest of this Discovery issue tries to show, there’s much more to Seoul eateries than Korean barbecue, fried chicken and bibimbap. Monica Williams Who wants to tackle the list with me? Discovery Editor
Michelin-Star Restaurants in Seoul 3 Michelin stars: Exceptional cuisine, worth a special journey Gaon (Korean) La Yeon (Korean) 2 Michelin stars: Excellent cooking, worth a detour Gotgan (Korean) Kwon Sook Soo (Korean) Pierre Gagnaire (French Contemporary) 1 Michelin star: A very good restaurant in its category Alla Prima (Innovative) L’Amitié (French) Balwoo Gongyang (Temple Cuisine) Mingles (Korean Contemporary) Bicena (Korean) Poom (Korean) Bo Reum Soei (Barbecue) Ristorante Eo (Italian Contemporary) Dining in Space (French Contemporary) Soigné (Innovative) Hamo (Korean) Twenty Four Seasons (Korean Contemporary) Jin Jin (Chnese) Votre Maison (French Contemporary) Jungsik (Korean Contemporary) Yu Yuan (Chinese) Kojima (Sushi) Zero Complex (Innovative) Kuenkiwajip (Gejang)
Discovery April / May 2017
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SIWA News
DISCOVERY
Contents 3. President’s Message 4. Editor’s Message 6. Meet Our Executive Committee 7. Documenting 55 Years of SIWA History 8. SIWA Gets Into the Olympic Spirit 19. It’s Time to Renew Your SIWA Membership 20. A Taste of SIWA’s International Culinary Exchange
Food & Drink
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10. Western Barbecue Comes East 12. Seoul’s Street Food 14. SIWA Spotlight: Makgoelli Mama 16. Wine 101 28. Spicing Things Up With Indian Food
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On the Cover Cover / Photo of Italian stew from Sprout, courtesy of Jamie Melnychuk Editor / Monica Williams Editorial Team / Robin Carney, Veronica O’Connor, Greta Tonnon Contributors / Ariane Amiot, Anne Choe, Chiara Kelly, Veronica O’Connor, Sandhya Ramabadran, Maitri Shah, Neeti Virmani, Johanna Widmann Graphic Designer / Sunwoo Kim Published by / 10 Magazine / Advertising Coordinator Kyoko Kawaguchi Discovery Photo / Files All photos used by Discovery magazine, unless otherwise stated, have been provided by SIWA vendors or members and are the property of SIWA. Photographers who donate photos for SIWA’s use retain the rights to their photos. Contributions Welcomed! Discovery is published bimonthly (six issues per year) by SIWA, with articles and content written by our members and associations. It is distributed exclusively for SIWA members. All opinions expressed in these articles are those of the respective authors and may not reflect the official position of SIWA. All rights reserved SIWA 2017. No part of this publication may be reproduced in any form without prior written consent of SIWA. For submissions and questions, email discoveryeditor@siwapage.com or go to www.siwapage.com/connect/discovery/
www.siwakorea.com
Stay connected:
April / May 2017 Discovery
Seoul International Women’s Association Mailbox Seoul Finance Center Level 21, 136 Sejong-daero, Jung-gu, Seoul Korea 04520
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SIWA NEWS
Meet SIWA’s 2017-2018 Executive Committee The SIWA Nominating Committee is pleased to announce the 2017-18 Executive Committee. All of the officers, with the exception of Laura Engerman, are renewing terms. Anne Choe / President
president@siwakorea.com
vpbrand@siwakorea.com
Amy Lee / Vice President, Fundraising
Mhyla Borkowski /
Amy Lee played an integral role in the 2015-16 SIWA & Diplomatic Community Bazaars and the 2016 SIWA Annual Charity Gala. A native of Seoul, she lived in the United States during her primary years and currently works in a textile manufacturing and exporting company. Amy loves cooking, sewing and making crafts. She is passionate about helping vulnerable populations, especially children and animals.
vpoperations@siwakorea.com
Laura Engerman / Board Administrator
Linda Lee / Treasurer
boardadmin@siwakorea.com Laura joined SIWA in August 2016 upon her arrival in Seoul and has actively participated in a wide spectrum of SIWA events. Prior to her move, she worked as a healthcare management consultant in Chicago and continues to work remotely part-time from Seoul. During university, Laura lived in Shanghai to study Chinese and is thrilled to be back in Asia. She enjoys traveling, playing sports and learning Korean.
Sandhya Ramabadran / Treasurer Discovery April / May 2017
Vice President, Brand
Communications
Anne currently serves as President of SIWA. An American citizen from the Washington, DC, area, she has been an active member of the association since joining in January 2014. Anne has served as President since 2015, Chair of the 2015 Annual Charity Gala, vendor manager for Coffee Mornings and has been closely involved in the activities of the Welfare Committee. As a former education management consultant, she is passionate about serving underrepresented students. She is currently mentoring multicultural middle school students in Seoul.
vpfundraising@siwakorea.com
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Robin Carney /
treasurer@siwakorea.com Sandhya is a native of India and has worked for over eight years in the banking and financial services industry. She has held the position of Treasurer since 2016. Prior to that, she served with SIWA as a planning team member for the 2015 SIWA & Diplomatic Community Bazaar and as Website Content Manager. She spends her time these days with Korean language classes and taking in the sights & sounds of Seoul. She enjoys travelling, music and reading.
Robin joined SIWA in August 2015 and served as Newsletter Manager from 2015 to 2016. A dual American-Portuguese citizen, after finishing her MBA, she worked for Deloitte as a management consultant in New York and Lisbon. She then moved into the nonprofit sector, managing fundraising and communications projects for breast cancer charities in Portugal and Belgium. After 15 years in Europe, Robin and her family moved to Seoul and are excited to explore Asia.
Vice President,
Operations
Mhyla currently serves as Vice President of Operations of SIWA, a position she has held since 2015. An American who grew up in California, she relocated to Seoul in June 2013. Mhyla previously served on the SIWA Executive Committee as Board Administrator and for Communications. She leads SIWA’s Moms & Tots Interest Group. Prior to coming to Seoul, she made a career change from engineering to work in a nonprofit hospital system in Las Vegas. Mhyla keeps busy with photography, Zumba and cooking.
treasurer@siwakorea.com Linda spent years working in Los Angeles and New York museums, cultural centers and a charitable foundation before relocating to Seoul. Formerly the leader of Moms and Tots, Linda has been on the Treasury Team since 2014. When she is not helping at a SIWA event, Linda and her boys can be found playing at local parks and on the riverside bike paths.
By Monica Williams
SIWA has a rich history that extends 55 years in Seoul. Much of that legacy is documented in printed materials--newsletters, board meeting minutes, photos and Discovery magazines. Arcadia Kim, SIWA’s Head Archivist, has taken on the herculean task of digitizing it all. A self-described obsessed scrapbooker, she finds her work strangely calming. Decades-old photo albums and housed in plastic storage containers of her Gangnam home office. There are photographs from the 1986 Bazaar, Discovery magazines from 1997 and even old-fashioned scrapbooks from 1965. On her desktop, she’s arranged the association’s files by date, starting with the 1960s, and is uploading them to SIWA’s page on issuu.com. In 1969, Seoul International Women’s Association had 324,915 won in its account at First City Bank and $83.78 at Bank of America. Annual membership dues were 1,500 won or $5.50. Mrs. Park Byung Nae conducted Korean cooking classes in her home and the Tours team offered an opportunity for members to see an Ancient Mask Dance and Puppet Show. Kim has noticed endless similarities through the years. “Seoul has changed but what we do hasn’t changed at all,” she said. “The history of SIWA has been consistent and how things are done. “The faces are different, the hairstyles were different but we’re going through the same stuff.” The Interest Groups, the book club, the lucky draws, the contingent of bridge players. SIWA has even retained some of the same sponsors for decades. And at the core is a commitment to charity. Kim is a natural fit for the cataloging job. The Jersey girl and Harvard MBA came to Korea by way of California almost a decade ago, moving into a three-generation household that included her mother-in-law, a SIWA member in the 1990s. Now, a mother of three, she creates an annual hardback annual report full of photographs chronicling the Kim family milestones, from the first tooth to the first day of fifth grade. A former Chief Operating Officer at Electronic Arts, she’s now happy to use some of her clandestine photo-logging talents to preserve SIWA’s history. “ While women come in and out of Seoul, SIWA has remained steadfast.”
Arcadia Kim in her home office
SIWA Raffles in 1992 and in 2017
SIWA NEWS
Cataloging 55 Years of SIWA
SIWA Raffles in 1992 and in 2017
SIWA has launched a new website! What can you expect? -New, more memorable URL: SIWAkorea.com -Online membership accounts that allow members to login and see members-only content -Easy event registration - no need to retype your name/phone, etc. Plus see what events you've booked and edit/cancel them -Pay for events and membership online -Create an online profile and search our membership directory -View photos of SIWA events -Donate to SIWA or become a sponsor
April / May 2017 Discovery
SIWA Has a New Website!
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SIWA NEWS
SIWA Volunteers Get Into the Spirit of the Olympic Games
By Ariane Amiot
A few SIWA members shared their experiences working with POCOG: 1. The most interesting interview I had was with a highly motivated and gifted young man from China. I sent him a message asking if he was free to conduct the interview a bit earlier than scheduled. I didn't hear from him so I took a break and got a bite to eat. Upon my return, the following message was on my screen: "I am so sorry. I was taking a shower and getting dressed for this interview. It is ok now. Sorry about that." At first I couldn't stop laughing because of his pure honesty. It turns out Bao was the best candidate out of all the candidates I interviewed. He was wearing a suit and let me know that he was standing for the interview. His enthusiasm, professionalism, and his love for the Games and Korea convinced me, and a genuine smile went a long way, too. -- Anne Choe 3. We were instructed to ask if the volunteers felt they'd be able to handle the cold weather in Korean winter. I interviewed a few Russians and they all just laughed at the question saying they live in much colder temperatures most of the year. -- Laura Engerman
Discovery April / May 2017
4. I had a very cute woman from Russia. I’d guess she is in her early 20s. She works as a leader of the volunteer team in her region in Russia, and she volunteered at the 2014 Sochi Winter Olympic Games. Her English was not fluent. However, she had an attitude that shows her love and passion to help people and for the Olympic Games. I still remember her lovely facial expression while saying "Sorry, my English is not so good." I was reluctant about whether I should recommend her or not. After careful consideration, I recommended her with a good grade. I believe in the power of good attitudes since effective nonverbal communication is crucial in relationships. And her experience with the other Olympic Games was counted. I hope she can join the Olympics to showcase her talent to help people and make her life fuller. -- Maria Y. Kim
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6. I interviewed 12 would-be volunteers for PyeongChang 2018, among them people from Canada, Australia, Peru, England, Taiwan and Brazil. It came as a surprise that some of them were actually volunteering for their third, fourth or even fifth Olympic/Paralympic Games and had been to Whistler, Rio, Sochi or London. They were quite the "professional" volunteers. The most “amateur” volunteer I interviewed was a young lady from Taiwan who couldn't speak a single grammatically correct sentence in English but who was nonetheless confident enough to apply as a volunteer for ... interpretation. A few candidates when asked whether they would be available for both Games (as they had stated online) also by answering: "I will try" almost as if they had registered online by accident. -- Aline Gaborel
2. I really enjoyed my time spent volunteering. Not only was it it interesting talking to people around the world who have the heart to volunteer all the way here, but it was fascinating hearing the stories about why they wish to come to Korea. I am amazed at how many have created friendships with Koreans in their home country and thus want to come visit their friends’ homeland. The funniest response was from a Chinese interviewee when I asked him how he would handle any conflicts that could occur while volunteering. He said he would have a heart-to-heart talk with the person and then go have chimaek (Koreans’ favorite snack of chicken and beer). When I asked him how he knew about it, he said from Korean dramas and so he enjoys chimaek in China now. Just the way he said chimaek was hilarious. I interviewed three candidates who had at least two prior Olympic volunteering experiences. The common thing was that they all loved being part of a big international event. They feel like they are living history. One said she loves volunteering because she gets to meet lots of cute men. I enjoyed myself greatly as I felt like I am helping my country promote Korea through having a successful event. If in any way I can help the success of the PyeongChang Olympics, then I will have done something good rather than just sit back and be a spectator. -- Jinhi Sohn 5. I learned a lot about what goes on behind the scenes at the Olympics by talking to people who worked at previous Games. One woman who worked at the Rio Olympics said her favorite part was exchanging pins with people. When I asked her what that meant she said volunteers bring decorative pins from their home countries and trade them with people from other countries. So by the end of your volunteer time you could have pins from all over the world. I thought that was cool. I asked a woman who worked at the London Olympics what her most difficult experience was there. She said the hardest part was when she helped the drug testing team. Some of their tests are conducted on random athletes, not just the winners, which meant she had to ask people who had just lost their event to subject themselves to a drug test. Many took it poorly. My interviewee explained that these athletes have worked for four straight years (and longer), focusing all their mental and physical energy on this one day. To sacrifice for that long, then fail, then be asked to submit to a drug test when they were grieving was quite hard for everyone involved. --Courtney Snede
7. My candidates ranged from ages 18 through 63 and hailed from many countries. My most interesting interviews were, in fact, the 18-year-old and the 63-year-old. The 63-year-old man was from Arizona. "Nippy" met an Olympic medalist while in high school and it inspired his life. He was a spectator at four Olympic Games, and volunteered at nine. He is retired now, but for many decades he worked in construction and made a deal with his boss that he would do any work at any salary as long as he had time off for the Olympics. When I asked about his previous Olympic volunteering experience, Nippy told me about a pairs figure skating team whose performance skates were accidentally behind a locked door. This was noticed only 90 minutes before their turn to compete. The man with the key could not be found, and a locksmith would take three hours. Nippy realized that the hinges of the door were on the outside, and swiftly removed the hinges to allow entry to collect the skates. The figure skaters took the gold medal! I also spoke with Daniel, an 18-year-old university student from Canada studying sports medicine. His older brother volunteered at the 2016 Rio Olympics. Now Daniel is old enough to volunteer, and the brothers hope to do this together. Not knowing if he will be chosen as a volunteer, he has nevertheless made a contingency plan so he can still graduate with his classmates. I have no doubt that the Olympic Committee will have a large pool of highly qualified and motivated foreign volunteers to choose from. Thank you, SIWA, and Ariane, for the opportunity to participate in this interesting and important part of the Olympic process. --Robbie Schuldt
Most of the candidates to volunteer for the Games were from Russia, Canada, China, USA, Brazil and the U.K. and have already been volunteers at previous Olympics. There were so enthusiastic about their experience that some of the SIWA interviewers regretted not having applied to volunteer during the PyeongChang Olympics. The candidates took their interviews very seriously, like job interviews. Making the selections was difficult. POCOG and SIWA have appreciated the efficiency and the proficiency of their collaboration. SIWA members enjoyed working together and getting acquainted with other members. We would do it again.
About PyeongChang 2018 Sports : Snow sports, Ice sports, Sliding sports
How to purchase tickets:
XXIII Winter Olympic Games Slogan: “Passion Connected” Official website https://www.pyeongchang2018.com/en/index Olympic Games 8-25 Feb 2018 Paralympic 9-18 March 2018
Go to: https://tickets.pyeongchang2018.com/ First Round Online Lottery Sales: until April 23 Second Round Online General Sales (October 2017 – Feb 9, 2018) and Third Round on site Sales. Paralympic Games tickets: Go to: https://www.paralympic.org/pyeongchang-2018 The ticketing website for PyeongChang 2018 Paralympic Winter Games will be open in September.
Soohorang The white tiger, now the trustworthy mascot for the Olympic Winter Games in 2018, has been long considered Korea’s guardian animal. “Sooho,” meaning protection in Korean, symbolises protection offered to the athletes, spectators and other participants in the 2018 Games. “Rang” comes from the middle letter of “Ho-rang-i,” the Korean word for “Tiger,” and is also the last letter
Bandabi The Asiatic black bear or “ban-dal-ga-seum-gom” (the bear with a half-moon mark on the chest) symbolises strong willpower and courage in the Korean folklore. This bear now has been selected as a friendly mascot for the Paralympic Games in 2018. “Banda” is derived from “ban-dal,” the Korean word for the half-moon. “Bi” stands for celebration of the Games.
of “Jeong-seon A-ri-rang,” a cherished traditional folk song of Gangwon Province, where the Games will be held. Characteristics of the Olympic mascot : Soohorang, the mascot of the PyeongChang 2018 Olympic Winter Games took its motif from the white tiger. Soohorang not only has a challenging spirit and passion but also is a trustworthy friend who protects the athletes, spectators and all participants in the Olympic Games. Can't wait for Soohorang's remarkable activities!
Characteristics of the Paralympic mascot : Bandabi, the mascot of the PyeongChang 2018 Paralympic Winter Games took its motif from the Asiatic black bear. Bandabi has strong willpower and courage. It is a warm-hearted friend who takes the lead for equality and harmony and encourages athletes to push themselves beyond their limits. We will look forward to Bandabi's amazing activities.
April / May 2017 Discovery
About the SIWA interview team A s a volunteer subcontrac tor for POCOG, PyeongChang Organizing Committee for the 2018 Olympic and Paralympic Winter Games. 26 SIWA members participated in 9 sessions for 224 hours, conducting 520 interviews to select candidates
SIWA NEWS
POCOG, the PyeongChang Organizing Committee for the 2018 Winter Olympics and Paralympic Games, asked SIWA mid-2016 if we could help them recruit foreign volunteers for the Olympics. The work would consist of interviewing 600 candidates, using Skype video. SIWA worked on the questionnaire with POCOG, put together a team of 26, trained the interviewers and ran the interviews over nine sessions of four hours in February and March. This represented a commitment of 250 hours.
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FOOD & DRINK
American Barbecue Heats Up Dining Scene in the East
Discovery April / May 2017
When most people think of Korean cuisine or restaurants, kimchi and Korean barbecue come to mind, especially given there’s literally a gogijip, or Korean barbecue restaurant, on almost every corner. But recently, American-style barbecue--pulled pork, spare ribs, and brisket--has been changing the flavor of the restaurant scene in Seoul. Last summer, Conde Nast Traveler named Linus’ Bama Style Barbecue as the best American BBQ, not in Korea, but Period. Linus started as a monthly pop-up in 2012 and as word spread among expats and locals, so did barbecue sales. “It was pure insanity," owner Linus Kim told the magazine. "People were starved for foreign food here. I hit it at the right time and rode this little wave." Kim grew up in Birmingham, Alabama, in the southern United States, eating Korean food, but he discovered pulled pork at the age of 7, and wanted to share his love of the slow-cooked meat with Koreans. It was an instant hit. Soon, he was able to move on from pop-ups to his own spots, in Itaewon in 2014 and later, Gangnam. Other American-style barbecue restaurants came on the scene the following year, including Manimal Smokehouse, whose owner, Ki Kang, brought Texan-style barbecue to Itaewon. Korean native Donggwon Kim set up About Jins in a small space in Gwanghwamun while Guam native Augustin Flores opened Sweet Oak in Wonju, about 90 minutes east of Seoul. The market is heating up, albeit slowly. "In a homogeneous country like Korea, a Westerner-owned business in a small city like Wonju is almost unheard of,” said Flores. “Most Koreans still don’t know what American barbecue is, but everyone is really curious." Kim of About Jins agrees, which is why he opened an American-style barbecue restaurant, instead of a Korean one. Koreans are good cooks, he says, and he didn’t want any meddling from them in his kitchen or a barrage of complaints.
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By Monica Williams
“I wanted to concentrate on the food without any pressure,” said Kim of About Jins, who grew up in Korea but spent two years in California, where he fell in love with pulled pork at a barbecue joint there. “I got close to the pitmaster. He taught me a lot.” For years, he put his dream of becoming a pitmaster on the back burner, working as a computer programmer and systems engineer until corporate culture and middle-age inspired him to do something else. Like other local pitmasters, he’s fine-tuned his craft by traveling to barbecue joints across the United States. Last summer, he and his wife, Hyunjin Lim, drove from California to New York in 15 days, with stops in Texas, Tennessee and Kansas and barbecue towns in between, often eating at five barbecue joints a day. They were encouraged by what they ate. “After that we knew that our barbecue is really good. We were so proud.” The key to all of the restaurateurs’ success, in fact, is their decision to keep American barbecue American. There are some Korean touches: The menu at About Jins, for example, includes platters for sharing, an important element in Korean dining culture. Their Texas-style barbecue is slightly different than in the States because the wood used in the smokers in Texas isn’t available in Korea. But the menu at their 18-seat eatery includes what you might find in Memphis or Austin or Kansas City, down to the sides of macaroni and cheese, baked beans and mashed potatoes. He tried his food out by starting with a couple of tables at small pub after purchasing a smoker from a U.S. Army base in Korea. “In the beginning, the brisket was a hard sell for all of the restaurateurs, as the unfamiliar dark ends were a turnoff for Korean customers. “Is this burnt?” they would ask. That is why we included an explanation about brisket on our menu,” said Lim. Also, it didn’t help that there was a Korean fried chicken chain in the country called B.B.Q., so people pop in asking for fried chicken. Many of the customers are Koreans with experience living and eating abroad. “It’s not the same as Korean barbecue so those who know us bring friends and things spread through word of mouth.” Seoul’s restaurants tend to be trendy as its other industries, with businesses opening and shutting often, but slow-cooked meat seems to have some staying power.
FOOD & DRINK
April / May 2017 Discovery
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FOOD & DRINK
Seoul’s Street Food
By Chiara Kelly
There’s something about street food. It’s always there, everywhere. Especially when you need it the most, but do not have time to cook or sit down for a meal. In fact, quick eats served by friendly, quirky street vendors in heated stalls or carts come in pretty handy when you need a quick bite between classes or shifts. But I also believe street food reflects on the character of its particular city, its demographic and their favorite ingredients. Here in Seoul, for example, fish, chicken, pork, rice, beans, tofu, red pepper and bread, etc., according to my observations, are common food staples in most households and sit-down restaurants; and, in my opinion, the street food here reflects Korea’s food culture rather festively. In Seoul, street food usually greets commuters around bus and train stations, as well as shoppers in open-air markets. Here are a few of the most tantalizingly popular bites from Gireum Station and Jungnung Market, a few blocks from where I cook my family meals. 붕어빵 (Boongobbang) are crispy, waffle-like pastries filled with red bean or custard. They are made by pouring batter and custom fillings into mostly fish-shaped iron molds. One of my personal favorites!
김밥 (Kimbap), or seaweed rice rolls, are sometimes served with fried dumplings or Korean tempura sweet potato, as pictured here. However, kimbap rolls are most often served pre-sliced in larger foil-wrapped packages for a quick and marginally nutritious “McDinner.” Very popular with high school and college students on-the-go.
Discovery April / May 2017
Scallion soup is often served as a side-dish to most meals, both in sit-down restaurants and from street vendor carts. You can also have it to-go (pochang) in either a paper/ Styrofoam cup or a plastic bag.
떡볶이 (Ddokbokki), or rice cake in pepper sauce, is an ideal quick-eat for those with a penchant for the hot and spicy.
오뎅 (Odeng), or fishcake, can be served in many ways. But from the vendor carts, it is most popularly served piping hot on wooden skewers. Note: some odeng vendors require customers to return their wooden skewers after finishing—usually those waiting at the bus stops.
오뎅 Odeng in nugget form is often eaten with chopsticks along with rice. Of course, there are many, many more varieties of street food to be found and enjoyed here in Seoul. But now, on your next trip, you will know what to look for, expect and hopefully, try out! SIWA member Chiara Kelly is a freelance writer and editor living in Seoul with her husband and three sons. Her previous work includes three novels: The Lady Leathernecks (2013), The Solitaire Diaries (2014) and Silver Soul (2016)
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By Paulina Brennan
Kunhhee Park and I walked from Dongdaemun Metro to Gwangjang Market. We stopped and ate grilled fish in an alley and then walked to this market. They make very famous mungbean pancakes, sausage and kimbop. We had a fantastic time exploring.
FOOD & DRINK
The Fish Monger: A Photo Essay The alleys and the markets were very clean. Even the fish stalls were fresh.
Paulina Brennan, a member of the SIWA Photo Club, has been a member of SIWA for two years and is ready to join for a third. She originally is from the suburbs of New York City but since marrying a U.S. Air Force pilot, she has lived in Okinawa, Japan and in Seoul; three different locations in Germany;Lakenheath, England and several locations in the USA.
April / May 2017 Discovery
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FOOD & DRINK
Meet Julia Mellor. She’s Mad About Makgoelli
By Monica Williams
1. Julia, how did you get to Korea? I am an Australian who has been living in Seoul for the past 10 years. I came to Korea as so many people do, teaching English and only planning on one year, and in the blink of an eye a whole decade has passed! Over my time in Korea, I have experimented with a few different fields from radio and blogging to freelance journalism, but it was since discovering the world of makgeolli and Korean traditional alcohol that I found my passion and purpose for making Korea my home. 2. What is The Sool Company? For five years, I have been studying and researching Korean alcohol brewing methods, the history and culture surrounding various drinks and communicating those stories to English speakers. What began out of a community we affectionately termed ‘Makgeolli Mamas & Papas Korea' has evolved into a full-time business. which is The Sool Company. We have developed a range of tasting and brewery tours, private experiences and events, as well as classes and courses in how to brew your own makgeolli and other Korean alcohols. The Sool Company is all about promoting the unique qualities of this as yet under appreciated industry of craft and artistry. We chose the word Sool as it both represents alcohol in Korean language and can be easily read (and spelled!) internationally.
Discovery April / May 2017
3. How did you get into the makgeolli business? A friend got me interested by inviting me to the early days of MMPK meetups and makgeolli bar hunting. After visiting a few bars, I did a Google search to find more information about the makgeolli brews in English and was dismally disappointed at the lack of quality articles. I was then introduced to Professor Jo Hyojin of Susubori Academy, who was instrumental in encouraging me to pursue my makgeolli exploration and all things brewing and tasting. The friend who introduced me to makgeolli soon left Korea, and I realized it was an opportunity to carry on the torch and take Korean alcohol information in English to the next level. I was soon joined by my now business partner Dan Mclaughlin, and together we studied brewing techniques at Susubori both in English and Korean, and pursued courses at the Korean Traditional Alcohol Institute under Master Park Rok Dam, as well as courses at the Korean Homebrewing Institute and Makgeolli School. All the while we continued to foster relationships with small craft brewers and other members of the Sool industry with the goal of developing a bridge to quality education and information to the wider international community.
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4. Why makgeolli? There is something so unique about makgeolli, and it's unlike any other alcohol I have had prior to moving to Korea. Its charms lie both in its characteristic milky appearance and surprisingly complex flavours. But it's not just makgeolli that keeps me inspired, it's the other alcohols that don't get much attention in a greater context. Cheongju, takju and even craft distilled soju are all inextricably linked to the same brewing process, which can be easily achieved comfortably in a home kitchen. With only three ingredients of rice, water and the fermentation starter called nuruk, you can produce an array of unique and delicious brews to be shared with family and friends.
FOOD & DRINK
5. But isn't it more a drink for farmers and working-class Koreans or old people? This notion is true historically, but the image of makgeolli is beginning to move far beyond this outdated idea. Makgeolli continues to be a drink for the fields and mountains, but it has much more diversity than simply those scenarios. The quality of Korean alcohol has been faced with many challenges since the Joseon Dynasty, from homebrew prohibition to the pivotal rice ban of the late 1960s, and has not been considered a drink of high repute for some time. However a new era of small batch artisans and homebrewing education is contributing to a scene where makgeolli, cheongju and high-proof soju can stand up next to some of the world's best wines and spirits. More and more younger drinkers are turning to high end Korean alcohol bars to experience domestically produced brews of excellent quality, and it will be the sustained encouragement of this trend that will bring makgeolli to the respect level it deserves. 6. Is it better to make it or to buy it? A tough question for anyone who has brewed their own alcohol! It goes without saying that sometimes the best meals are the ones you prepare yourself, and the same can be said for makgeolli. There is a certain sense of pride and satisfaction that comes from drinking your own alcohol, knowing you shaped it from rice grain to liquid gold. However that is not to say buying makgeolli should be out of the question. In fact now more than ever, seeking out quality small producers of good brews is essential to supporting industry growth. The small brewers that commit to using the best ingredients, taking the longer time to brew and choosing not to use artificial sweeteners are the hope and future for Korean alcohol. And it's most definitely not easy! I encourage anyone who is interested in supporting local quality to seek out these brews and help them survive the ever present corporate competition. 7. What kind of foods go well with makgeolli? If anyone asks you what goes with makgeolli, the answer is inexorably 'pajeon' or Korean pancake. And whilst that does of course go very well, there are many more perhaps surprising options beyond the usual. There is much to be said for Mexican food and makgeolli, as the heat from jalepenos and the smoked meats are a great pairing with some stronger and creamier in texture makgeolli. Desserts should not be ignored either, as there are some great takju and cheongju that are beautiful dessert wines. Makgeolli and other Korean alcohols come in a diverse range of flavours and textures, and there should be much encouragement for experimentation for what compliments and what enhances certain dishes. Julia Mellor has been a SIWA member since 2016.
April / May 2017 Discovery
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FOOD & DRINK
Discovering the World of Wine in Seoul
By Veronica O’Connor
“Wine is a passport to the world,” said wine writer Thom Elkjerhad. He certainly got that right, I thought, as I meandered through the aisles of a Seoul wine shop recently. The names of celebrated wine-producing countries and regions were on display all around: France, California, New Zealand, Chile, Italy and so on. My impromptu stop suddenly transformed into a global tour. Like major metropolises around the world, Seoul offers a wide range of ways to enjoy wine. From wine shops and restaurants to supermarkets and wine tasting events, there seems to be something for every taste, budget and schedule. This has not always been the case. Beer and spirits have long been favored alcoholic beverages in the country, but this is changing.
Photos courtesy of Vineworks Korea
“People in Seoul are drinking more wine than in the past,” says Dong Hwan Kim, who leads the sales and marketing division at Seoul Wines & Spirits (SWS), a Seoul-based wine importer and distributor. And, he adds, they are drinking it in a variety of ways – when they dine out, relax at home, join social gatherings and attend corporate events. His observations are reflected in a recent study by the wine and spirits market research group, Vinexpo, which identified Korea as one of the Asia-Pacific region’s fastest growing markets for still and sparkling wines. In fact, the study found that wine consumption in the country had nearly doubled in the past decade. So what’s driving this change? Influences from abroad, for one thing. During the past decade, the number of foreigners living in the country has more than doubled to more than 2 million. By 2021, this number is projected to increase to 3 million.
Discovery April / May 2017
“The more people move to Korea, the more cultural diversity [there is],” says Kim. Greater multiculturalism can translate into a broader array of cuisines and wines. He notes that the number of foreign-owned food and beverage businesses is on the rise in Korea, which means that owners seek out a greater selection of wines to put on their menus.
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Photos courtesy of Vineworks Korea
Consumer wine preferences are also shifting. While red wine is the most popular choice among Korean wine consumers, Kim notes their growing willingness to try white wines and sparkling wines. This openness is translating into consumers seeking out new ways to learn more about wine. He says that many people are opting to “create wine clubs to experience expensive wines” at an affordable cost or are taking wine education courses. Even at the supermarket, a variety of midprice wines from 20,000 to 40,000 won can be discovered.
Photos courtesy of Vineworks Korea
Wine is also a main player on the dining table. With that in mind, Kim recommends rosé as a good match for the spice and flavor of Korean cuisine. Bulgogi, galbee (pork or beef ribs), and japchae (stir-fried glass noodles with meats, mushrooms and vegetables) can work well with dry white wines (Chardonnay, Sauvignon blanc) and sparkling wines (Champagne, Prosecco, Cava). His favorite pairing? Dak-galbi with a sweet white wine.
FOOD & DRINK Choosing a wine is often perceived to be a daunting task, causing even the most confident among us to sweat a little. But it doesn’t have to be that way, explains Ian Ashworth, founder and self-described “taste explorer” at Vineworkskorea. At their regular gatherings in SangSu (near Hongdae), he and his knowledgeable team aim to create a relaxed and friendly environment where people can learn about wine, discover what they like and connect with others in the process. “Wine is just the oil in the communication engine – the more interesting, unique or unusual, the more there is to talk about. That’s what gets us going,” says Ashworth. Situated over three floors, the meeting place has a tasting room on the first level for visitors to browse and taste wines from around the world. A wide selection of wines is on offer, with each bottle specially selected – perhaps for its unique production method, the beauty of the region where it originates, or its creative blend of grapes. Whatever the reason, each wine on the shelf has a story – and these stories, Ian says, “create the context to enjoy wine and get talking.” Imagine sitting at the dinner table, conversing with friends and family while savoring delicious wines and foods – all the while learning about wine. Welcome to a typical Vineworks tasting event. Hosted on its second level, these events offer a relaxed and often whimsical way to spend a little more time getting to know a particular type of wine or wine-producing region. And just in time for Seoul’s beautiful spring, Vineworks plans to expand these gatherings to its new rooftop garden. A recent event celebrated White Day (akin to Valentine’s Day) by featuring a range white wines served with delicious appetizers. Another event dove into the world of German Riesling wines, foods and culture. Their regular Tuesday night Spanish events combine regional homemade recipes with local wines and fun Spanish expressions – it’s really a wine and culture pairing.
“We want to empower people to discover what they like when it comes to wine,” explains Ian. “There’s no right answer. Our events are interactive where people can talk to the person next to them while learning about wine and its cultural context.” When asked his favorite wine region, he replied enthusiastically: “Italy!” I’m guessing he has some great stories why. With thousands of grape varieties, hundreds of vineyards and centuries of history, there is truly so much to talk about.
For more information: Vineworkskorea @vineworkskorea www.vineworkskorea.com Instagram: #vineworks Event list/registration: http://bit.ly/2imz4b1 Telephone: 010 3246 2310
Seoul Wines & Spirits (SWS) www.seoulwines.co.kr blog.naver.com/sws_wines/ Instagram: sws_wines www.facebook.com/seoulwinesandspirits
April / May 2017 Discovery
Boundaries are also pushed, such as events focused on wines from surprising wineproducing countries like India and Egypt. Additionally, a four-to-eight-week "beginner’s guide to wine" series is currently in development. Participants will travel the world of wine and emerge knowledgeable and confident when ordering from a wine menu or while browsing at a wine shop.
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By Johanna Widmann
Dear fellow members,
SIWA NEWS
10 Reasons to Join SIWA
This is the time of year we kick off our membership renewals. We hope you will sign up for another year. Please check the siwakorea.com and ensure your members-only benefit today. SIWA members currently come from 57 nations, which distinguishes us among other groups. But there are, of course, more reasons to join SIWA.
1. When you join SIWA you will make new friends in no time. As we are a large and very diverse group it is easy to quickly find like-minded women.
6. Be part of something big! Twice a year we hold a big event: the SIWA Gala and the SIWA and Diplomatic Bazaar. Both of these are very well known in Seoul and many of our members work hard to make them happen.
2. SIWA offers a huge variety of events. Wherever SIWA members gather, a lot of fun is guaranteed.
7. Volunteer your time and become a SIWA leader! SIWA members are all talented women and we are always open to new ideas.
3. As SIWA members come from all parts of the world you have the unique opportunity to get to know international cuisine and even learn how to prepare it. 4. Get to know Seoul and Korea in one of our SIWA tours or interest groups. Every month we offer a slate of interesting events. Not only will you broaden your knowledge about the region, but you will also get to know SIWA members.
5. All our members are of different cultures, at different stages of their lives and have different (professional) backgrounds. We learn from each other daily. Diversity is our strength.
8. We have many Korean members who are happy to share their culture with international members. Korean learners can improve their language skills.
9. Our organization, which is 55 years old, is well-known and respected in Seoul. Some of our members interviewed volunteers for the 2018 PyeongChang Olympic and Paralympic Games.
10. Every day new people come to Seoul and the adjustment can be tough. We enjoy helping newcomers get started and sharing our knowledge with them.
April / May 2017 Discovery
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SIWA NEWS Discovery April / May 2017
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More Cheese, Please Raclette is commonly enjoyed by skiers emerging from a long day on the slopes of the Alps. But ICE participants recently were able to get a taste of the hearty cheese-based meal, thanks to host Gregory Defraize, owner/chef at L'Empreinte Bistro in Hongdae. Raclette is similar to fondue but a little more complex. While the former requires only a bowl and a flame, raclette requires equipment. At a ski resort in the Swiss, Italian or French Alps, where raclette originated, you might see tabletop grills with individual pans for melting just the right amount of cheese. Rather than having guests melt their own cheese on a grill, L'Empreinte chefs had its guests stop at the tables where they scraped hot, oozing cheese over the food on the plates. “Raclette,” which comes from the French word "to scrape," is not just the name of the semi-hard cow’s milk cheese. It’s also the name of the actual dish of melted cheese scraped from a pan. The hot cheese is usually served over boiled potatoes or sliced cold cuts with pickles and salad and bit of butter on the side. Years ago, farmers in the Alps would boil up some potatoes, heat up a stone and melt a bit of the raclette cheese on the hot rock or in front of their fireplaces. Once melted, the cheese was scraped off and served over some potatoes. The process got an upgrade in 1978 when Tefal created the first raclette machine. Nowadays, raclette is cooked in special pans instead of on hot rocks, of course. A dry white wine is best to accompany this dish but Chef Gregory was kind enough to throw in some reds for the SIWA crowd. Defraize grew up in the Alps, in eastern France, and decided to bring a taste of home to Seoul. After living here nine years, he opened L'Empreinte Bistro last year. Its lamb-centric menu includes bistro classics like lamb shank, duck a l’orange, steak frites, snail soup and codfish or scallops with lima bean puree. A photo of owner/chef Gregory Defraize’s grandfather is tucked in the menu as well as maps of French wine and liquor regions created by fellow owner, Kevin Scheid. The restaurant’s interior is filled with French antiques, including a 150-year-old farmhouse table and marble fireplace. It’s hard not to notice the large dessert case upon entrance. Diners would do well to save room for the cheesecake, lemon tarts, lavender crème brûlée or chocolate fondant.
By Monica Williams
By Megan Fox and Monica Williams
SIWA NEWS
Meet the International Culinary Exchange’s Master Chef
Michelle Morrison is the master chef, if you will, of SIWA’s International Culinary Exchange Group. She started the interest group in 2013 after serving in other SIWA leadership roles such as tours coordinator and developer and chair of Newcomers and Working Women’s Network. In 2015, Morrison was named SIWA’s Volunteer of the Year. SIWA wasn’t the only one to notice her efforts. The Seoul Metropolitan Government has cited her leadership abilities, giving her a prestigious award last year for her ongoing contributions toward helping expats settle into Korea. She was just one of 10 foreigners to receive the honor. Morrison, who was born in Korea, moved to the United States after marrying an American. She spent three decades there raising a family. Once her kids had grown, she returned to Korea in 2009 as a study abroad student at Yonsei University Graduate School from California State University, Stanislaus (CSUS) to obtain a master’s degree in Korean history. She’s been here ever since. While a grad student at CSUS, Morrison took a course called Cultural Study Through Ethnic Food. In that course, she discovered how to understand culture through food. “My professor would say ‘You are what you eat’ and as I studied I learned the significance of this statement. Food is a representation of culture.” Michelle Morrison Professor Marjori Sanchez-Walker’s words inspired her to create the International Culinary Exchange, better known in SIWA as ICE. “Since SIWA is an international women’s group, a great way to learn all different cultures and traditions is by exchanging culinary skills,” Morrison said. At the event, which meets the last Wednesday of the month, hosts share insights on their country’s culture and traditions. Then, they sit down to eat. Through food and fellowship, history and food are shared. “Conversations have expanded from food, holidays, culture and tradition, to politics and immigration. Through this program, an array of ideas has been exchanged. Food becomes the window into one’s culture. What better way to share and learn with our international sisters.” Since its launch, ICE has had an array of hosts from around the world. In the first ICE in August 2013, SIWA members learned to make an Australian lamb dish. In more recent gatherings, members have learned about everything from Norwegian fish soup and Tex Mex cuisine to Hungarian pancakes and European chocolate. “In Europe, locals make chocolates for the holidays in a manner similar to Koreans making mondoo for Chuseok or Americans making Christmas cookies. When a SIWA member approached me and told me her specialty was making chocolate, I said: ‘Why not do an exchange revolving around that?’” Morrison said. She doesn’t have a favorite ICE but learning how easy and inexpensive it is to make homemade ricotta cheese was the most eye-opening. The International Culinary Exchange group is open to all SIWA members. There usually is a charge of 20,000 to 25,000 won to cover the cost of ingredients. April / May 2017 Discovery
For more information or to participate in ICE, contact Michelle Morrison at culinaryexchange@siwakorea.com
In 2015, Morrison was named SIWA’s Volunteer of the Year
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SIWA NEWS
SIWA Activities Past Interest Group Gatherings
Moms and Tots Teddy Bear Zoo Play Date
Moms and Tots Twinkle Kids Cafe Visit
Book Club The Book Club meets every second Friday of the month in Hannamdong. SIWA Book Club is free and exclusive for SIWA members. Coordinator: bookclub@siwakorea.com International Culinary Exchange The ICE program aims to share a culinary skills, food culture and traditional recipes among SIWA members. Come feed your soul and your belly. Coordinator: Michelle Morrison, culinaryexchange@siwakorea.com
Discovery April / May 2017
Working Women’s Network Working Women’s Network is designed for women who prefer evening informational and networking events. The group gathers approximately once a month at a restaurant. All are welcome! Coordinator: Michelle Morrison, wwn@siwakorea.com
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Please register for activities in advance on the SIWA website.
Moms and Tots Children’s Museum Visit
Cultural Connection SIWA Cultural Connection group was formed to bring all of our different backgrounds together. Our purpose is to help one another understand and appreciate each other’s diverse culture. Coordinators: Bockhee Lee, culturalconnection@siwakorea.com Korean-English Conversation Group If you would like to practice speaking Korean or English, please join our group. We will teach and encourage each other through our conversations. Coordinator: Park KyungHee, conversation@siwakorea.com Community Service Volunteer your time at a soup kitchen or orphanage for infants. Coordinators: communityservice@siwakorea.com
10 Magazine Korea
@10_Magazine
@10mag
10 Magazine Korea
Working Women’s Network
SIWA Interest Groups Moms and Tots This group provides an opportunity to meet other moms to form friendships and to meet playmates for your children. Activities range from casual gettogethers at local play area to themed parties and much more. Coordinator: Mhyla Borkowski, momsandtots@siwakorea.com
SIWA NEWS
Past SIWA Tours
Gold Leaf Imprinting Workshop Ski Trip to Jisan Forest Resort
Gold Leaf Imprinting Workshop Dragon Hill Spa (Korean jimjilbang)
Tea Shops and Tea Houses in Insadong
Dragon Hill Spa (Korean jimjilbang)
Ski Trip to Elysian Gangchon Ski Resort
Seoul Flea Market
April / May 2017 Discovery
Seoul Flea Market
Tea Shops and Tea Houses in Insadong
Seoul Flea Market
Seoul Flea Market
Seoul Flea Market
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FOOD & DRINK
5 Questions for Sprout Owner Jamie Melnychuk
By Monica Williams
Jamie Melnychuk is owner of Sprout, a healthy plant-based, take-out food service. Sprout specializes in offering delicious, healthy, and convenient meals to take home or for home delivery. The rotating menu includes items like Mexican Lentil Stew, Thai Green Curry Noodles with Mixed Seasonal Vegetables and Raw Mint Chocolate Chip Pie. For breakfast, there’s Banana Bread Millet Breakfast Bowl with Nuts and Seeds, for starters. Melnychuk, a holistic nutritionist, started the business after her clients fell in love with her meal suggestions and began to request she make them. Discovery talked with Melnychuk about veganism in Seoul, how she came to start Sprout and the atmosphere for starting a business in Seoul. Edited excerpts follow: Discovery: Tell us about yourself. Jamie Melnychuk: I’m a prairie girl from Saskatoon, Saskatchewan, Canada and I’ve been in Korea for over 10 years. I have always been athletic and interested in nutrition which led me to study Holistic Nutrition through the Canadian School of Natural Nutrition, where I received a diploma in Holistic Nutrition in 2011. I was married and divorced in Korea and I have a 5-year-old son who was born here. Before I was a mom I was an avid rugby player in Canada and became a member of the Seoul Sisters Rugby team in Korea. When I was in my early 20s I went to Hong Kong for an internship program. I studied Asian business management. I traveled around Asia after my internship and fell in love with the continent and I knew I would come back one day. I went back to Canada to finish my degree and during that time my closest friend from elementary school had moved to Korea to teach English and had many good things to say about it and she convinced me to come and teach for a year. Ten years later, I’m still here!
Discovery April / May 2017
Discovery: What is SPROUT and how did you come to start the business? How does it work? SPROUT is a take-out and delivery food service. Our main benefits are that we are a convenient solution to eat healthy and delicious food. SPROUT makes food that is not only vegan, we also focus on natural whole foods and exclude any ingredients that are overprocessed. This means that we don’t use common ingredients like white sugar, white flour, white rice or tofu. All of the food from SPROUT is packaged to go and ready to eat. We offer full meal plans that include breakfast, lunch and dinner plus a snack or dessert each day or customers can also choose just the items that they want without a meal plan. We deliver anywhere in Korea and we also have a pick-up location in Haebangchon (HBC), Seoul. Our customers are often busy professionals and students who find it difficult to find or prepare healthy meals with international flavors while maintaining busy lives in Korea.Weight loss, increased energy and a sense of well being are all common benefits of the healthy diet that SPROUT helps make possible. The fact that no animal-based products are used also contributes to a sustainable and ethical world that benefits us all.
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Discovery: Why did you see a need for it? Korea is an incredible country that attracts people from all over the world to live, study and work. We live busy lifestyles that include long workdays and rich social lives. For many people who come from abroad, the difficulty can be finding not only the ingredients but also the time to prepare, cook, store and package home-cooked meals. As a working mom, the idea of waking up in the morning, opening my fridge and having all of my meals for the day ready to go seemed like only a dream. As a nutritionist, I used to offer seminars and workshops to small groups. It was during these sessions that people told me that they also had a hard time with their diets and wished I could just make their food so they could take it home after the workshops. This led to the first beginnings of SPROUT!
Discovery: How difficult was it to start a business in Korea? Starting a business in Korea as an expat has a number of challenges. I highly recommend finding a good Korean partner. It’s possible to go it alone but unless you are highly proficient in the Korean language as well as have experience doing business in Korea, I wouldn’t recommend it. There are a number of basic obstacles to overcome such as capital investment, visas, regulations and documentation, suppliers, real estate and staffing. This is all assuming that you have already overcome the biggest obstacle of figuring out what you want to do. If you have a great idea, start with a business plan. The business plan makes you think about how your idea could be turned into a business. It’s really more about the process of actually completing the business plan and considering all of the issues than it is about producing some sort of flashy document for a presentation. The business plan is for you so don’t overlook it.
Discovery: How hard is it to be a vegan in Seoul? Being vegan is harder in Korea than in some countries but it’s not impossible. There are neighborhood farm markets and fruit and veggie stands, and international ingredients can be ordered from overseas or found in some large stores or foreign food markets. Because Korea has an eat-out or order-in culture and low awareness of veganism, this can be where the most difficulty lies. Vegan options are not widely available at most restaurants so when you are not at home or wish to order in, it can be much more challenging than even vegetarian for example. But It seems like there is a growing awareness of healthy lifestyles in general and vegan and vegetarian restaurants as well as options in restaurants are becoming more popular. This is seen mostly in the younger generation of Koreans who are aware of global environmental concerns, animal rights as well as the detrimental effects on your body that a diet of meat based, processed and fried foods has. This decade there have been a number of revelations about a startling obesity epidemic in Korea. Koreans may set a lower BMI benchmark than many OECD countries but the fact that nearly 1 in 4 Koreans were classified as obese by the Korean standard in 2013 is shocking. The problem is mostly concentrated in young people where child obesity is similar to rates in the USA. This awareness has lead people to examine their diets and look for alternatives.
SIWA ACTIVITIES
April / May 2017 Discovery
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SIWA ACTIVITIES
1,000 Years of ‘Mythology’ Comes Alive at Siem Reap Temples
Text and Photos by Maitri Shah
Living in Seoul most certainly has its advantages. One of the biggies for us has been the travel around Asia. Slowly and steadily we’ve been checking things off our pre-baby bucket list, albeit now with child.
Discovery April / May 2017
Siem Reap, Cambodia, is fascinating on many counts. For us, the real awe lies in the pristine carvings of the many Hindu mythology stories. Stories we’ve heard since we were children, stories told to our parents, by our grandparents who in turn had heard it from their parents. To see them come alive, to see 1,000 years of “mythology” remain untouched and unbroken was nothing short of amazing.
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Ta Phrom: Is popularly known as the temple where the movie “Lara Croft ” was filmed. Unlike most Angkorian temples, Ta Prohm is in much the same condition in which it was found: The photogenic and atmospheric combination of trees growing out of the ruins and the jungle surroundings have made it one of Angkor's most popular temples with visitors.
Ta Prohm: Ceased Echoes ..
As you can see from the images, worship within the temple complex continues. It is also clear, that in its 1,000-year history, man cut off the different (literally). And the definition of “Different” changed with the monarch of the day. Maitri Shah has been a SIWA member since 2014. She owns a photography business in Seoul under the name Maitri Shah Photography. In her alter ego, she teaches children’s yoga and is affiliated with three international schools in Seoul.
April / May 2017 Discovery
Angkor Wat ("Capital Temple") is THE temple complex in Cambodia and the largest religious monument in the world, with the site measuring 162.6 hectares (1,626,000 m2; 402 acres). It was originally constructed as a Hindu temple of god Vishnu for the Khmer Empire, gradually transforming into a Buddhist temple toward the end of the 12th century. It was built by the Khmer King Suryavarman II.
SIWA ACTIVITIES
Angkor Wat: Within the sacred
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FOOD & DRINK
Indian Food – The Mystery Behind the Taste?
By Neeti Virmani
As an expat, as I travel around the world, its an amazing sight to find an Indian restaurant in every city, big or small or the under-marketed ones. What makes the Indian food so unique and attractive? There are habits, traditions, styles and numerous other cultural aspects that we treasure as being our own. Do we know where they really came from? Historical incidents such as foreign invasions, trade relations, and colonialism have played a role in introducing certain foods to the country. I wondered what our treasured Punjabi food would have been, without corn, or potatoes, or chilli peppers? We are so used to the ‘makki di rotiyan’ with ‘sarson daa saag’ and the ‘aloo de parathey’, the ‘rajmah’ and the ‘bharey hui shimla mirch’ (capsicum stuffed with spicy mashed potatoes), that living our lives without them would seem unimaginable. How many of us would have realised that the basic ingredients of these rustic Punjabi flavors have their humble origins in the New World. We call the "time pass" roasted peanuts sold in local trains or in the "roadways" buses, our own! Are they really ours? Can you imagine a ‘masala dosa’ without the spicy potato filling? Or a ‘vada-pav’, sold outside every suburban railway station in Mumbai, without the ‘batata-vada’ and the Portuguese ‘Pão’? Or the ubiquitous Indian snack, the ‘samosa’, without its filling of mashed potatoes and peas? The New World gave the world, bounties of potatoes, tomatoes, chilli peppers, peanuts, tapioca, chocolate, vanilla, kidney-beans and pumpkins. Over the last 500 years, we have concocted our cuisines around these "adopted" flavours.
Discovery April / May 2017
I would not be biased towards the Americas - the Middle East gave us chick peas - imagine not having ‘chholey bhaturey’ on the menu? The Chinese gave us tea - would you ever hear shrill cries of "chai-i-chay-ae" on railway platforms and bus termini, if we did not adapt to the incoming Chinese imports? And how can you ever think of a South Indian meal without the stimulating bitter-sweet filter coffee? Now that was an adapted taste from Ethiopia, that found its way to South India through the Arabs and then the Europeans - French and British!
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FOOD & DRINK
But then India gave the world a condiment that was worth fighting wars for - pepper. It is believed, though the thought may seem controversial to some, that the Crusades were fought to secure trade routes to India - the place where pepper originated from. Then, as years went by, the desperation of the Europeans for pepper, led the Spaniards to venture westwards in the quest for spice - they landed in the New World, that ultimately gave all these foods that we relish today – potatoes, tomatoes, corn, chilli peppers and many more! That was all because of India! I feel proud as I say this! Our contribution to the world goes beyond peppercorns. We gave the world the aromatic basmati rice, turmeric, and possibly saffron. When we say the word spices, the only thought that comes to mind is, ‘Oops! It will be hot!� Well, the reality is that only pepper is hot. All other spices, with various flavours, are responsible for the rich taste of the Indian food. The role of religion in food cannot be discounted at all. Venison, or deer meat, which was a part of the popular cuisine in ancient Vedic India was taken off the plates by the advent of the Ashokan missionary style of Buddhism. Pork in Indian cuisine suffered a pitiable fate with the barbaric Islamic incursions into northern India. And in purely my opinion, beef was taken off ancient Indian menus, primarily as a religious edict, to conserve nutrition. A milk-producing animal consumed as meat, would be wasteful when compared to the wealth of nutrition that one could get from it - milk, butter, ghee (clarified butter), curd and butter milk! There's no better way to enforce all this than get religion to do it! Indian food has evolved into a richer form, never got decimated, with the incoming flavours, over the centuries! The intercourse of food habits and ingredients is not corruption of food, as the adoption in India has shown. Certainly McDonaldization is not going to kill our rich culinary traditions. Neither is the Indo-Chinese brand of food popularised by the likes of Indian restaurant chains like Mainland China. The interplay will only make our cuisine richer. And lets not lose sight of what we have to offer the world - we need strategic thought - say a government fund to encourage export of food chains - that would take the biryanis, chicken tikkas, chholey bhaturey, samosas, vada-pav,
April / May 2017 Discovery
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As IB learners we strive to be:
IB Learner Profile
Caring
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By Monica Williams Over the course of 12 months, a dedicated team of SIWA members labored to produce a cookbook that would reflect the rich diversity of their organization and mark the 30th anniversary of the SIWA & Diplomatic Community Bazaar in 2008. They edited, photographed, advertised and photographed “The International Flavours of Seoul,” a 250-page publication that contains 172 recipes with 108 color photographs from 54 countries, including 30 embassies, 4 professional chefs, 2 Buddhist monks and 27 SIWA members. Food is an integral part of a country’s culture and sharing is a vital part of SIWA’s international community. So I’m sharing with you a few recipes from our SIWA cookbook. Try a new recipe, and share with your family and friends! Königsberger Klopse Recipe by Annabel Baas, formerly of the German Embassy This is a very famous German dish, consisting of meatballs in a white sauce with capers, originating from Königsberg, hometown of Immanuel Kant, nowadays Kaliningrad, and as records show, seems to be about 200 years old. It is suggested that a very talented lady cook invented this dish for the mercantile family she was working for. She turned the ordinary Frikadelle into a sophisticated relative by adding fish to the meatballs and serving it in a lemon and caper sauce. Traditionalists are arguing if ether sardelle fillets or a herring fish has to be used … it is usually served with rice or potatoes, and green beans or a green salad. •Ingredients for the meatballs for 6 3 stale bread rolls (or toast), milk to soak bread, 3 egg yolks beaten, 750 g minced veal meat or half beef and pork mine, salt, pepper, 3-4 anchovy filets finely chopped, 1 litre beef stock •Ingredients for the sauce 2½ tbsp butter, 1½ tbsp flour, ¾ litre of the beef stock above, 2 chopped onions, 2 anchovy fillets, 100 g sweet cream, lemon juice, small amount of capers
FOOD & DRINK
The International Flavours of Seoul
Olivier Salad Recipe courtesy of Irina Ivashentsova, formerly of the Russian Embassy •Ingredients 2 medium boiled potatoes, 1 hard-boiled egg, 2 boiled carrots, 4 pickles, ½ onion, 2 tbsp green peas, 2 tbsp mayonnaise, 100 g crab meat, 2 slices lemon •Method 1. Cut potatoes, egg, carrot, pickles and onion into 5 mm cubes, mix with the peas and mayonnaise 2. Serve in small cocktail (Champagne) glass for each guest 3. Use thin crab slices to decorate, put a lemon slice on each rim
•Method 1. Soak the bread rolls in the milk, add the egg yolks and mix until smooth 2. Add the meat and mix with salt and pepper, add the anchovy fillets 3. Form meat to table tennis size balls 4. Boil the stock and simmer the meatballs in the stock for 8 minutes Note: do not let them cook 5. Remove meatballs, set aside, reserve the stock •For the sauce 1. Melt butter in a pot, stir in the flour and let the flour sweat at low heat, not letting it turn brown 2. Gradually add ¾ of the reserved stock, stir and let the sauce bind 3. Fry the onions in a second pot, add the anchovy fillets, add the cream and bring to a boil 4. Add lemon, salt and pepper to taste. Finally, add the meatballs and capers. Guten Appetit!
Torta Pascualina
April / May 2017 Discovery
Recipe courtesy of Brenda Cabrera de Chaben, Uruguayan Embassy A favorite dish in Uruguay, Torta Pascualina is easy to prepare, healthy and vegetarian. You can enjoy it hot or cold with friends or family any time! •Ingredients for 4 3 bundles of spinach or 3 frozen cartons that are thawed, 2 tbsp salt, 5 eggs, sliced olives, bay leaves, 1 sliced onion, garlic, ½ red pepper (bell pepper), ¼ green papper, 2 tbsp olive oil, 1 cup of grated cheese, 1 quantity of pie dough •Method 1. Boil spinach with salt until tender, but do not overcook 2. Separately fry onion, garlic and bay leaves. Add spinach and allow to simmer for a few minutes, add pepper and olives and allow to stand. 3. Line a layer cake tin with pie dough, reserving ⅓ for crust. Fill with spinach mixture. Make 5 wells in the spinach mix for the eggs and cover with spinach. 4. Cover with remaining pie dough, prick crust and glaze with egg yolk if desired. 5. Bake in a moderate oven until crust is browned. 6. Serve hot or cold in squares of 3 centimeters. Serve with rice if desired, ready to eat and share!
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Spice Up Your Palate
Want some more spice in your life? Check out “The International Flavours of Seoul.” We have a few remaining cookbooks published by members of SIWA in 2008, and are selling them for 5,000 won, a discount over the original price of 15,000 KRW. All of the proceeds will go to charity. There are recipes from 54 countries. Most of the ingredients for the 172 dishes can be found in Seoul, at foreign food markets in Seoul and increasingly on the shelves of Korean grocery stories. There’s even a glossary, a measurement guide and an index to help you plan a meal. To purchase a cookbook and take home a piece of history, contact Robin Carney at vpbrand@siwakorea.com. Do you have any special recipes? Share your favorite ones with SIWA members by emailing Monica Williams at discovery@siwakorea.com.
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