Bad Thing about korean food???

Alex_Park_209714

i asked what people thought about korean food and it was all complements... so i was wondering if anyone doesnt like korean food and the reason???

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brian_martin2001

A bit beside the point, but what's your hang up with knowing what others think about Korean food? Clearly you like it, as well as many others in the world, but you seem somewhat hot to trot about this cuisine, which makes me wonder why.

Alex_Park_209714

well.. first i am a korean who is studying in australia, and secondly, some day when i become a chef and get to develop my own menu, which will be contemporary cuisine, i wanted to add a bit of korean characteristics into it, and i was just wondering if there were any negative aspects about it so i could diminish it perhaps

brian_martin2001

If this is for future use at a restaurant, you're probably going to want to wait for your target customer group. Casting an internet sized sample group could give you information that wouldn't really pertain to your guest group. You're not going to be able to win everyone. Not even Nutella can do that. You're going to have as much luck just googling why people don't like Korean food as you will posing a question on a website.

bkeene12

I think it all depends on whose cooking it. If you are a master chef that knows his way around a kitchen and the ingredients- I'd be inclined to try some dog if it was on the menu.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Me too, as I said before, people come to my house and say OMG I don't eat lamb/pork. They leave saying "I had no idea it tasted like that!" THAT gives me the Happy Face...

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I think most people would say "to spicy" but, as Bobby said, if its cooked by someone who understands the cuisine it is a different world

Brandon_Byrd_40557

The people who participate here on ChefSteps tend to be experimental cooks and adventurous eaters, so it's not surprising that you didn't get much negative feedback. But I also think that most people, at least in the United States, don't really have much exposure to real Korean food. This might be different where you are, however. But in my experience, if you're lucky enough to even have a Korean restaurant nearby, the focus will be on a small range of dishes like kalbi, bibimbap, rice bowls, and a noodle dish or two. One of my favorite things are all the fermented pickle things that come along with everything. Even though I've eaten a good deal of Korean food from various restaurants, I wouldn't say that I know enough about what it's really like to have an opinion. But what I've had is usually delicious. One of my friends lived in South Korea for a year teaching English, and he tried to eat pretty much everything he could. He basically came to the conclusion that Korean food in South Korea and "Korean" food made in most US restaurants aren't really comparable to each other.

If you're going to open a Korean restaurant in a non-Korean country (like the US or Australia), it might be a good idea to think about mixing Korean flavors and techniques with Western ingredients and techniques. Roy Choi had a tremendous amount of success with a Korean taco truck -- an idea that sounds crazy, but is delicious and makes sense after you think about it. Chef Ed Lee in Kentucky has a unique style mixing Korean food with southern cuisine. I find that sort of thing tremendously exciting.

And Korean style chicken wings with a sweetened gochujang sauce is one of the best things I've ever eaten.