Lexington has a wonderful variety of ethnic eateries, especially those dedicated to the foods of the Far East. There are Thai places, Korean places, Chinese places, Japanese and Vietnamese places, and the unique combinations of herbs and spices are guaranteed to jolt you out of any boring food routine.
Foodies who love to replicate favorite restaurant dishes at home may find themselves hunting for certain key elements. Oriental foods contain unique ingredients not normally found in the typical American grocery--things like red pepper paste, soy bean paste, kimchi, seaweed, curry powder, certain produce, dried and fresh meats, and more.
Seoul Supermarket, located at 1085 E. New Circle Road, has specialized in all things Oriental (and even a few things African and European) for 17 years.
"I moved here nearly 30 years ago, from Seoul, South Korea," said owner Won Kil Ra. "I worked as an engineer for the American Commercial Barge Line in Clarksville, Ind., for few years before I moved here (a friend of mine lived here). When I got here, I noticed there weren't any Korean groceries--there were others but not Korean specific. With over 400 Koreans in Lexington (at the time), I decided to open a Korean grocery."
Ra said he gets his goods from Chicago, California, and New York. All of the market's produce comes from Chicago, and Ra personally makes the nearly six-hour trip each week. Among the fresh produce options he brings back are Thai red peppers, long beans, lemongrass, cilantro, No. 4 mint basil, Chinese and Japanese eggplants, shiitake mushrooms, green mangos, papayas, and Korean pears, just to name a few.
Other unique items available at Seoul Supermarket are eating tables, tea tables, Korean blankets, rice cookers, Saki and tea sets, tea and coffee, various knick-knacks, books, hair color, vitamins and other cosmetics, and even DVDs (Korean and Japanese movies available for rent for $1 per week).
"We carry a lot of stuff, a lot of unique stuff," said Ra, who runs the store each day with his wife. "We carry Korean vegetable dumplings and kimchee dumplings--not many Korean grocers offer this."
There are literally rows and rows of interesting ingredients at Seoul Supermarket, and although it can be intimidating at first, Ra insists he loves to help customers assemble their shopping lists. Because many of the package labels aren't in English, many customers bring in recipes, empty packages, and menus to help them find the right components.
From sweet rice cakes and other candies to soba noodles, miso, and tofu, foods from various Asian countries are available at Seoul Supermarket--and at a very reasonable price compared to what Americans are used to paying at most grocery stores.
Ra said he has a wide variety of shoppers and always has. "It's no longer Koreans only eating Korean foods, Japanese only eating Japanese, Chinese eating only Chinese. Most people are mixing elements from each style."
"Lots of people come in and they need help finding stuff," said Ra. "They've gone out, tried a dish, and now they want to know what is in it. I try to help; I show them around the store. I like helping out my customers--it's my favorite part of the job."
One of the most sought-after products at his store, said Ra, is kimchee (also spelled kimchi). Kimchee, meaning 'steeped/submerged vegetable,' is a traditional Korean dish comprised of fermented chili peppers and vegetables, normally Chinese cabbage, radish, or cucumber. It is traditionally served with every meal.
"Kimchee is our most popular item, even with Americans," said Ra. "People of every race seem to enjoy it."
When it comes to his own personal favorites, Ra said he enjoys naeng-myon, a Korean cold-noodle soup, during the warmer months and Korean bean soup during colder months. He said he loves the variety of restaurants in Lexington, but didn't want to hurt any feelings by disclosing his favorites.
Seoul Supermarket is open Wed.-Mon. 10 a.m.-7 p.m., closed Tuesdays. For more, call (859) 254-6300.
Savor the Flavors
The Korean word for seasonings, yangnyom, comes from the Chinese word for "remedy." Many of the herbs and seasonings used in Korean cuisine are also used in Chinese herbal medicine.
The three most important seasonings in the Korean diet are:
Soy Sauce (Ganjang): Soy sauce is a byproduct of soybean paste, having been separated from the paste and fermented under the sun. During fermentation, amino acids, sugar, and salt made by enzymes create soy sauce's signature sweet and salty taste. There are various types of soy sauce, including haet soy sauce (meaning fresh) which is used in soups and seasoned vegetables to jin soy sauces (aged soy sauce) which is used in roasted, steamed, or hard-boiled dishes that have a dark color. According to Korean history, there was once a place called 'Jang-Gwang' in the heart of Seoul. Soy sauces of various ages were stored in more than 500 crocks at Jang-Gwang. Records show soy sauce made in 1907 was stored at Jang-Gwang until the break of the Korean War in 1950. (Interesting note: When shaken, bubbles appear on the surface of fermented soy sauce. These bubbles appear as protein decomposes into amino acids, which give fermented soy sauce a unique rich taste. The faster these bubbles disappear, the higher the quality of the soy sauce.)
Soybean Paste (Doenjang): Made from soybeans, rice, barley, wheat or soaked soybeans then mixed with salt and Aspergillus oryzae for fermenting and maturing. Soybean paste is one of the oldest Korean seasonings and is believed to have five virtues: devotion--it keeps its taste even when mixed with other ingredients; steadiness--it does not decay for a long time; merciful heart of Buddha--it removes fish and oily flavor; generosity--it neutralizes spicy tastes; and harmony--it harmonizes well with any other food. Linoleic acid and other substances in doenjang can suppress 90% of the production of cancer-causing substances and there are roughly 100 billion beneficial enzymes in 100 grams of doenjang, which soften the skin and aid digestion.
Red Pepper Paste (Gochujang): Made by adding powdered red peppers and glutinous rice powder to soybean paste. Only introduced to the Korean diet some 200 years ago, red pepper paste has quickly become a staple in Korean dishes. The mix of hot, sweet, salty, savory, and sour tastes cannot be imitated, improves appetite, and lends a refreshing taste to any dish. A recent study reported that the use of hot pepper paste can prevent obesity and capsaicin (the component that gives peppers their hot flavor) helps reduce accumulated fat. Gochujang also contains protein, vitamin B2, vitamin C, and other nutrients good for the body.
(Information taken from the Online Korean Restaurant Guide.)