If you have heard anything about Korea (or any culture with thousands of years of history), food is one of those things we cannot “not” talk about immediately. Unfortunately, making of food is rather “involved” for any culture with any amount of history. Food becomes part of ceremonies of daily lives so with passing of each year, preparing food becomes more and more complex and nuanced. The more history you have, the more complicated food becomes.
As a person who lives in this modern world with jobs, responsibilities, etc., following the old ways to make the food authentic can be a wee bit difficult. If you have time, I would seriously suggesting following the old recipes and take your time cooking. But, I am also a proponent of taking shortcuts to food making if you are unable to immerse yourself into the cooking process. The taste is probably not as profound, but it will at least hold you over until you find that time to cook as the generations ago have done.
I was fortunate enough to be given a chance to teach a cooking class although I am not a cook nor do I claim to be something other than someone who’s learned a thing or two looking over my grandmother’s shoulder or just hanging out in the kitchen. I prepared several “functional” shortcut recipes for the cooking class I taught so I thought I would introduce them here.