Author Archives: Arirang Korean BBQ

Pork in Korean Food

As is the case with many culinary traditions throughout the Asian continent, pork is a big part of Korean food. At our Lynnwood Korean BBQ restaurant, you can find the world’s favorite “other white meat” in many of our delicious Korean-style dishes. But when did pork emerge as a source of food, and how did it make its way to the Korean peninsula?

Humans have been enjoying pork since distant ancient times. Bones discovered in the area of south-eastern Turkey have shown us the earliest known evidence of pigs being cultivated for food, which dates all the way back to 8,000 BC. The practice evidently made its way to China at some point around 4,900 BC. The cultivation of pigs for pork spread to Korea and throughout the rest of Asia from there, and has remained a prominent part of many culinary traditions to this day.

At Arirang, you can enjoy pork in the form of our oh sam bulgogi, our sam gyup sal, our kalbi, and more. Come and get your fix today!

A Short History of Tofu

There are many great ways to enjoy tofu at Arirang’s Lynnwood Korean BBQ restaurant. Try some doo-boo kimchi (kimchi with tofu), a soon doo boo jji ge (tofu kimchi stew), or one of our doenjang dishes (soybean paste soup). It’s a common sight in many Asian-style restaurants, but did you ever wonder where tofu came from, and how it came to be such a big part of many culinary traditions?

Nobody knows for sure who invented tofu. Chinese historical records credit it to a prince by the name of Liu An at some point around 164 BC. Unfortunately, it was customary during this period to attribute important inventions to important political figures, so there’s no way to know for sure who the true inventor was.

Tofu apparently spread from China to the rest of Asia along with the propagation of Buddhist philosophy. The Buddhists wanted to make it easier for followers to embrace a vegetarian diet, so they popularized tofu as a source of protein. In this way it made its way to Korea, where it has remained a large part of traditional dining to this day.

Look Younger and Healthier by Eating Kimchi!

Are you looking for a way to foster a younger, more vital look well into old age? You don’t need to resort to expensive cosmetic procedures. All you need is a diet rich in high quality nutrition, like the nutrition you get when you consume kimchi. There are many benefits to eating this classic Korean dish, including the following:

  • Kimchi Fights the Aging Process: The fermentation process that goes into making kimchi leaves it packed with potent antioxidants. These serve to fight the agents that damage your skin, decreasing the appearance of age in your face.
  • Kimchi Helps You Lose Weight: Kimchi is not just a low-calorie, low-fat food. The spices used to season it contain capsaicin, which boosts your metabolism and makes it easier to manage your weight.
  • Kimchi Makes You Healthier: Kimchi is generally made with numerous superfoods, including garlic, ginger, and red pepper. These strengthen your bones, improve your circulation, and boost your immune system. This all adds up to a healthier body and a healthier appearance.

You can make kimchi a bigger part of your diet today by dining at Arirang Korean BBQ. Our Lynnwood restaurant offers many delicious ways to enjoy this old Korean favorite.

Korea’s Rice Wine is the World’s Best-Selling Alcohol

If somebody asked you what the most popular liquor in the world was, what would you guess? The answer may surprise you. Though soju may not be as recognizable a name as vodka, whiskey, or sake, it has topped lists of best-selling alcoholic beverages throughout the globe for years.

Soju, the national drink of South Korea, has been skyrocketing in popularity recently. It currently sells in about eighty countries, and is only spreading further. According to Drinks International in their annual lists of best-selling spirits, a brand of soju known as Jinro Soju sold 65 million nine-litre cases in 2013, beating out Smirnoff for the coveted title of best-selling spirit by threefold.

It’s little wonder that soju should be so popular. South Korea boasts the world’s highest alcohol consumption per capita, and this rice wine makes up fully 97% of their alcohol market. If you’ve never experienced the magic of soju for yourself, come and give it a try at Arirang Korean BBQ in Lynnwood today!

A Short History of Kimchi

Modern kimchi can be traced back to something that the ancient Korean people knew as ji. This dish was similar to the most common varieties of kimchi we see today in that it came in the form of pickled napa cabbage. It was mostly a practicality, in that the lack of sophisticated refrigeration made the preservation of vegetables difficult.

This early kimchi remained more or less the same until the twelfth century. It was around this time that people began to experiment with adding new ingredients to their recipes. The most significant of these innovations came about in the seventeenth century, when traders from Portugal finally brought the Brazilian red pepper to Korea. This would lead to the gochujang red pepper paste that has become such a significant fixture in Korean cooking, and is responsible for the distinctive red coloration that most kimchi has today.

Today, Korean historians have identified nearly two hundred distinct varieties of this ancient favorite, encompassing regional recipes and innovations from throughout the ages. If you’ll like to get a taste of this treasure of Korean culture, come and visit us at our Lynnwood Korean BBQ.