Seoul Food

 I watch a slew of Korean dramas - a habit that started during the pandemic and escalated in the many months (and years) after. I could never put my finger on the reason for this fascination, especially since I don't speak the language. So how do I understand the plot, you ask? I read the English subtitles at the bottom of the screen. Five K-dramas later, I realized that some (big) part of my fascination lay in their inclusion of food in practically every episode. 

Be it a work lunch or dinner, a strained family meal at home, or a romantic date, K-dramas have this penchant of subtly showing their dishes or incorporating it into their dialogues. A wonderful way to promote the country, if you ask me, and if you saw my waistline, an effective one too. 

And so it is that in Erfurt, Bab&Bab is now my Go-To place for some real comfort food. And comfort it does, indeed. 

After discovering this little gem of an eatery a couple of years ago, I can quite safely say that now, I am pretty much a regular. So much a regular, in fact, that due to a pretty heavy schedule for the past 12 months, I hadn't dropped by for a little over a year and when I did again just last week (finally, I might add!), the Lady Boss actually welcomed me with a "long time no see". A moment so touching I almost teared up out of gratitude. 

And then the food came.  

It felt like a homecoming. 

The Kimchi Jjigae is one of the typical Korean food staples that one simply has to be acquainted with. You probably already know kimchi, if not only by name. The Kimchi Jjigae is making a soup/stew with the kimchi conventionally in a hotpot, and served with rice and your choice of fermented sides. In my case, it was a cucumber-ginger mix, peanuts and spicy radish - a perfect blend of strong flavours to complement the soupy kimchi and steaming hot rice (in the covered silver bowl above) . 

Bab&Bab's Kimchi Jjigae is delightfully authentic - flavours are full and the kimchi is nicely fermented. The cabbage in my stew was crisp and fresh, and even better, plentiful. 

As someone who was born, bred and brought up in a rice-dominant diet, having this in the middle of the day in the middle of Germany was almost ....spiritual (?). It was a moment of awe to be able to enjoy my rice with a soupy dish and solid add-ons. Now that I live on this side of the planet where rice is often a side and not the core of the meal, it was oh, so wonderful to see it take its rightful place in the spotlight again. A real homecoming. Made even better by the exploding smorgasbord of tastes and textures this meal. 

My all-time favourite every time I come here is the Käse Ramyun (cheese noodles). 

This is my ideal choice of the perfect Meal-On-The-Go. Simple, uncomplicated in both recipe and art,  yet filling. And it is flexible enough for some creativity to be added into it.  Literally noodles in broth, this particular variation has a huge slab of cheese on the top to give it that creamy, rich texture which complements the spicy soup it is in. Topped with a garnish of chopped spring onions, coriander and one other garnish I can't quite name at the moment, this was a meal of the perfect balance between a bowl full of carbohydrates with enough protein and vegetables to be a balanced meal. 

Variations of this are Ramyun with your choice of marinated pork belly, beef or chicken, and for those not inclined towards meat, Asian vegetable dumplings or rice cakes. A simple dish that is pleases every type of palate, literally. [Important to note that the restaurant has two different levels of spiciness - literally translated: spice spicy i.e mild, or chili spicy. Naturally, I always choose chili spicy]

If you like your noodles a little thicker, there's the Zapagetty, a fatter version of the conventional asian noodle. Sometimes, they're referred to as yellow noodles in the local supermarket, because they are originally yellow in colour. 

When served, they're cooked in thick dark soy sauce so they appear brown. Texture-wise, be prepared for a stickier feel to the noodles and gravy that covers just about only one-third of the bowl. Zapagetty is stronger in flavour, not surprising as it is seasoned with both dark AND light soy sauce, and a dash of sesame oil, just to name a few of its ingredients. You would also be getting some cubed carrots and peas in here, with the garnish of a grated spring onions and a sunny-side-up egg. 

In my humble opinion, the Zapagetty doesn't make my palate explode with glee as much as the Ramyuns do, possibly because it isn't cooked with as much chili or spices as the rest. I notice from the other local patrons here, though, that this is a cool favourite, so if you aren't feeling too adventurous, this is perfect for you.  Like all the Ramyuns, both vegetarian and meat (chicken/beef) options are available, so again, something very pleasant for every palate. 

As for drinks, when in an East Asian restaurant, do try their teas. My personal favourite is the Youza (honey lemon). Since you're in Germany, though, feel free to order the Korean Cass beer or Somaek, a beer cocktail, and end your meal with a shot of Soju (original, plum or ginger). 

Or do as the K-dramas do, and come straight for a Soju evening. 

So, as I've said at the beginning of this blog, shooting a meal scene is a marvelous way of showcasing (thereby introducing) their local cuisine. And, as food is closely related to culture and lifestyle, educating the rest of us on these points at the same time. And once you're done, don't forget the magic phrase I learnt from all the K-dramas - 감사합니다 or gam-sa-ham-ni-da (thank you). 

Seoul food is really soul food. Gamsahamnida indeed.