Korea: 순대국 Sundaeguk

순대국, or Sundaeguk, is one of those foods that you won't really find on too many high-end Korean restaurant menus, and there's probably some good reasons behind this... Chief among reasons why sundae doesn't make it's way to the top of many luxury menus is the fact that it's essentially a food born of necessity rather than sheer, simple, deliciousness. This is not to say that it's not delicious- sundae is something you'll find on many "must eat Korean food" lists because it absolutely is a delicious food! That being said, there's just something about a food based around congealed pork's blood and rubbery sweet-potato starch noodles as a filler that can be a hard sell for those who view nose-to-tail cuisine, and unusual cuts, as less-than-desirable or palatable. A shame, for those foolish folks, because sundae, and the other necessity foods that arise from "off" cuts (like gobchang or horumon) are generally pretty fabulous. Sundaeguk, or blood sausage soup, is one of those super-delicious, filling, and affordable home-style meals that you can find in small neighborhood restaurants throughout Korea but are less likely to encounter in the states. It's a perfectly practical food- after enjoying a fresh meal of steaming hot, freshly cooked sundae dipped in the seasoned salt mix, you chuck any left overs into a stew to stretch them further for yet another meal. Sundae is a food born of practical need to use up and stretch rare or otherwise expensive ingredients, as is sundaeguk, and as such it doesn't get the limelight. In this way, it's kind of like the bookish girl who gets ignored for the flashier, more in your face types- there's a real treasure to be found there for those who know where to look. Some of the tastiest foods in life fit this profile, though, don't they? Macaroni and cheese is, for all intents and purposes, a largely shapeless blob of waxy orange and white goo, after all, and refried beans (a staple out here in Las Vegas) are literally shapeless smashed brownish grey paste that taste like heaven and look like something you squeezed out into the porcelain bowl after a particularly negligent dietary weekend. 

Suffice to say, sundaeguk is delicious and you should absolutely try it if you find an opportunity! I'd recommend going for a freshly made batch in a restaurant, but the packaged version (like the one I tried here) wasn't terrible. Don't judge a meal by its looks, man, that's all I'm trying to say.

Korea: 갈비탕 Galbitang and snacks at home

What is your favorite comfort food? It might seem like a simple question, and at first blush, it is- most Americans, especially children, will gladly shout out eager cries of pizza or tacos, maybe even cheeseburgers. Don't get me wrong, these are perfectly delicious and fine foods to enjoy, no derision or condescension coming from me on that point- and I'm certainly never one to be opposed to the idea of consuming pizza (or tacos, or cheeseburgers), whether they're bedecked with pineapple or anchovies (or even both, which may be rather shocking, I know). These foods reflect the melting pot of American culture (being Italian, Latin, or German in origin respectively) as well as our love for hearty, meaty (or at least cheesy) goodness. This question grows more convoluted in its response when you venture beyond this country's shores, however. When I'd ask Japanese children their favorite food at Tokyo Disney Sea, the answers were frequently fruits or vegetables- one of my favorite responses to that question, ever, was when a small child at the "Turtle Talk" attraction told Crash that his favorite food was "BROCCOLI" with all the childish glee and enthusiasm their little lungs could muster. When have you ever heard an American kid brag about their fondness for the little forests? Another common, and perhaps unsurprising, response was rice. Being the staple grain for the majority of the Asian countries, and therefore providing the basis for the typical home cooked meal, its ubiquitous presence paired with its clean and simple flavor make it easy to understand why it would gain a sentimental spot in one's heart. Curry rice, after all, is such a well-loved dish in Japan that it was available 365 days a year in the employee cafeteria at Tokyo Disney Sea, for those extra-picky eaters who turned their noses up at the other dishes available. Rice presents an endless potential, like a blank sheet of paper, ready to take any ideas you throw its way. To be totally honest, I had little interest of care for rice prior to moving to and living in Japan for an extended period of time- I saw it as bland and boring. Now? Now you can find me hauling 15+ pound bags of the grain home from the market on a fairly frequent basis. 

That being true, I still can't say that rice is my favorite food in and of itself. It isn't. I enjoy it with much more vigor these days than I did when I was, say, 14 or 15, and I would be remiss to try to live a life without it... but if I were to crown any food my ultimate, supreme, alpha and omega of comfort food, it's going to have to be...

((Drumroll))

SOUP!

I know, how unsexy. What am, an elderly person with no teeth? Sheesh.

Soup, for all it's plain good looks and its predominant spot as an early appetizer or palate warmer on many menus, is a real work horse of the food world.  Whether it's the classic Cambell's condensed tomato soup in a can, made with milk like grandma used to make, or a hot and steaming bowl of pho broth made with a laundry list of ingredients so long it would make you faint. Soup has a universally warming, soothing effect upon consumption that's hard to deny. It's a vessel for endless combinations of meat, grain, and vegetable, and any extensive amount of time spent eating your way through South Korea will only help deepen your appreciation for the broth-based foodstuff. The galbitang pictured here is as unsexy and basic as a Korean soup can come- this batch came in a hermetically sealed pouch, ready to eat, like an MRI for crying out loud. Still comforting, though.  Still comforting. There's a lot of time needed to extract the minerals and flavorful goodness from the meat, bones and scraps that go into making broth, but the time spent rewards you with a depth and richness that is unmatched.