I just recently came back from a trip to Seoul, South Korea – a beautiful cultural haven. Korea’s history shows that it has been through countless challenges and immeasurable heartache, resulting in the split between North and South Korea. With thousands of years of that kind of history, Koreans carry themselves with a certain pride and perseverance that comes with long suffering years. And with that comes the rich culture that it showcases today. One can experience this rich culture through Korea's food!

Korean cuisine is something very close to my heart, as it is attached to many fond memories of my year studying abroad and coincides with many aspects of my church culture. The foods I most love are bulgogi and bibimbap, two very popular dishes. Bulgogi may sound familiar, as it is very well known. It is barbecued beef served over rice with several side dishes.

Bibimbap is a bit different: a mixture of rice, vegetables, meat, egg, gojuchan (hot red pepper paste) and most likely some extra side dishes. Often times one is able to barbecue the meat on a table burner and then combine it with the rest of the dish. The result is something so simple yet so delicious. What is more, it can be reproduced at home!

My personal recipe for bibimbap calls for julienne-cutting (slicing into matchstick-sized pieces) carrots, zucchini, mushrooms, onions, fresh garlic, fresh ginger and scallions, and adding bean sprouts and spinach. Mix this all together and drizzle with sesame oil and a bit of sugar, salt and pepper. Thinly slice some beef and flash fry it in a hot, lightly oiled pan with soy sauce and vinegar. Remove the meat, then add the vegetable mixture and flash fry till al dente. Add meat to fried vegetables and cover for a few minutes. In a separate pan, fry a few eggs sunny side up. Serve meat and vegetables over hot white rice with fried egg on top. Make sure to have soy sauce and gojuchan at the table. This is a very tasty and quick-to-prepare meal.

If you are ever in Korea, make sure to try at least one of these two dishes – and then try to make it at home!

Tanya Selle
LearnByCam Author
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The following article, 'Bites & Jives 1, Molten Lava Cake & Submotion Orchestra', was written by Kayleigh Miles.

Have you ever hit the crescendo of a song and shivered in appreciation? Maybe you’ve slurped your way through a bowl of ramen with moans and sighs of a happy belly. If you savor that last bite of macaroon or kill the replay button on your new favorite song, then this is your home blog. Here I’ll be putting together a tummy favorite recipe and a head-bumping tune for your enjoyment.

Welcome to Bites & Jives!

My palette loves some spice, a heavy beat, gooey chocolate and nutty synth notes. Classical to Trip Hop, Italian to Indian and every pathway in between; I am a shiver chasing, sigh offering connoisseur of the good stuff.

The first installment of Bites & Jives will be one of my all time favorite tunes from the group Submotion Orchestra. I first heard of these artists when I was YouTube searching another great group, The Cinematic Orchestra. Orchestra seems to carry a stuffy, long winded and slightly stale connotation, but Submotion Orchestra is a moving, jazz pumped, chunky beat synthesis of amazing artists and the gorgeous voice of Ruby Wood.

Suffer Not by Submotion Orchestra is a smooth, cool jazz piece that sighs with you. It travels throughout your body and breathes a new perspective inside as you groove with this tune. I’m pairing this Jive with a decadent Molten Lava Cake Bite. Equal parts dark and classic, this recipe is a perfect end cap to a calm night out. The slight crack of this Bite’s shell mimics the confident trumpet of the chosen Jive.

Hope you enjoyed my first installment of Bite & Jive!

Have a recipe you want me to try? A tune you want me to review? Drop me a comment and we’ll expand our palettes together!

Stay Hungry!


Bite: Molten Lava Cake 

Recipe: https://www.foodnetwork.com/recipes/patrick-and-gina-neely/molten-lava-cakes-recipe/index.html?ic1=obinsite


Jive: Suffer Not by Submotion Orchestra

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William Bentley
LearnByCam Author
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