A Look at Korea’s Warm, Heartfelt Birthday Table

Korean Japanese writer Naomi Imatome-Yun wrote about the traditional Korean birthday table for The Spruce.

The most important dish is miyeok-guk, or seaweed soup. It is made with sesame oil, soy sauce, garlic, beef, anchovy broth and dried seaweed.

Imatome-Yun wrote that this birthday soup is the quintessential dish on a traditional birthday table. Rich in calcium and iodine, miyeok-guk is served to honor mothers recovering from childbirth and the sacrifices and pain they endured during labor.

Although Westernized birthday celebrations are becoming popular in Korea, Koreans still uphold the tradition of eating miyeok-guk on their birthdays. The custom is so deeply rooted that people commonly ask friends whether they ate miyeok-guk on their birthday.

The next birthday dish is galbi-jjim, or braised short ribs. Unlike American-style rib dishes, galbi-jjim tastes sweet, salty and garlicky. Wrapping the ribs in lettuce and eating them with ssamjang offers a taste of Korea’s “holy bite.”

Other dishes to enjoy include ssambap, bulgogi, bossam and jokbal.

Side dishes such as stir-fried anchovies are essential. The dish is made with anchovies, soy sauce, honey, sesame oil, toasted sesame seeds and a rice wine such as mirin. Packed with nutrients, stir-fried anchovies are a source of calcium.

Traditional Korean teas such as barley tea also warm the body. Free of caffeine and calories, they are a fitting way to finish a birthday meal.

Kimchi is another must. Imatome-Yun wrote that different kinds of kimchi are served at major celebrations. She highlighted the classic flavors of kkakdugi, or cubed radish kimchi, and baechu kimchi, made with napa cabbage.

[FamTimes = Reporter Wi Aram]