Eating lamb in South Korea - Vol 24 part I

Vol 24 part I - This week I look at tasty lamb in South Korea.

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안녕하세요, Kia Orana, Welcome

In my early newsletters, I discussed in detail a number of Korean foods including

Bibimbap (mixed rice and vegetables)

Bibimbap - Image courtesy of The Spruce eats.

Korean Chapchae (Korean Stir-Fried Noodles)

Bibimbap - Image courtesy of Christine’s Recipes.

Kamjatang (Potato stew)

Kamjatang (Potato stew) - Image courtesy of My Korean Kitchen.

Jim Dak - (Chicken in a spicy sauce with potatoes, onions, noodles, and carrots). 

Jjim Dak (Chicken in spicy sauce with potatoes, onions, noodles, and carrots). - Image courtesy of Tourneos Kitchen.

Endless eating & thinking outside the box - Vol 1

In the next few newsletters, I will look at another tasty food in South Korea,

Lamb skewers

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Lamb

In New Zealand, the diet is heavily meat and agricultural-based. Beef, Pork, Chicken, and even Venison are accessible. Lamb is also very common. In 2021 there were an estimated 26,000,000 sheep roaming the farms and pastures of New Zealand. It’s a fascinating number when you consider the country has a population of around 5,000,000 people. Extensive grasslands of New Zealand allow these animals to thrive and there is a rich history of farming. Kiwis grow up on the traditional Sunday roast, Lamb shanks, and Lamb chops.

In South Korea, the history of Lamb is a little different. In regards to production, seasonal changes, and usage.

Korea's first encounter with sheep is believed to have occurred during the Goryeo Dynasty (918-1392) when they were brought into the country through China's Jin Dynasty (1115-1234). However, sheep numbers through history appear to be small and lamb is outpaced in popularity by Beef, Chicken, and Pork.

During the twenty one years I spent in South Korea, the popularity of Pork, Chicken, and Beef was huge. Lamb was not a popular choice amongst most Koreans. There was a belief that lamb had this strange smell and strong taste and therefore seemed to be shunned by the masses. People everywhere told me Koreans didn’t like it. However, in the last few years, I personally witnessed long waiting lines at lamb restaurants around Seoul as there were numerous people enjoying the wonderful tasty meat. Was due to the increasing travel amongst the younger generation and exposure to various foods around the world? Another reason might be the increased influence and cooking style of the booming ethnically Chinese population. Since the early 1990’s Korean - Chinese have arrived in greater numbers bringing alternative cooking styles and ways to use these kinds of foods.

In New Zealand we really enjoy roasting a leg of lamb usually on Sundays with vegetables. Similar to the style in The United Kingdom and Australia.

Lamb leg roast with herbs and spices - Image courtesy of Beck & Bullow.

However, in South Korea

Yanggochi, meaning lamb skewers, are cubes of skewered lamb barbecued at the table over hot coals. Holding the skewers together while turning them is quite a skill, and as a result, most restaurants now have a machine that automatically rotates the skewers.¹

Lamb restaurant in South Korea - Image courtesy of Coconuts & Kimchi

Lamb restaurant in South Korea - Image courtesy of Coconuts & Kimchi

As demonstrated above the lamb is cut into small cubes and placed on skewers and rotated over the hot coals to perfection. The process from ordering to cooking, then consumption is quite unique. Very different in size, style, and preparation that we use in New Zealand.

In the next edition, get ready as I will discuss in more detail how to order and cook tasty lamb in a South Korean restaurant and what is the perfect drink to accompany these tasty sticks.

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“Feed your focus, starve your distractions.”

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1. https://www.malaymail.com/news/eat-drink/2016/04/23/south-koreas-latest-food-craze-barbequed-lamb-skewers/1105473