This article is coauthored with fellow honorary reporter Reem Molokhia
Despite the thousands of miles that keep South Korea and Egypt apart, there is an interesting similarity between some foods in the Korean and the Egyptian cuisine. Each carries the authentic unique taste of its country and great traditions.
Speaking of which, first let’s talk about the savory dishes:
1- Korean Kim bap and Egyptian Mahshi:
Korean Kim bap:
Kim bap literally means seaweed rice. Kim is a dried seaweed sheet and is sold ready for use. Kim and steamed rice are the main ingredients to this dish. The Kim sheet is stuffed with a layer of steamed rice in addition to some other ingredients that are added according to personal taste. Mostly, these ingredients are seasoned stir fried vegetables with fried eggs or just steamed vegetables along with chili paste or powder.
Egyptian Mahshi:
Mahshi – Photos by fellow honorary reporter Reem Molokhia
There are many kinds of Mahshi (stuffed vegetables): Grape leaf Mahshi, Eggplant Mahshi, and Zucchini Mahshi to name a few. The stuffing is also rice, however, the rice is not steamed but rather stir fried along with red onions, tomato sauce, dill, parsley, and some spices added to it but it’s not fully cooked at this stage. The grape leaves, eggplant, or zucchini are then stuffed with that rice mixture and then are boiled till it’s completely cooked.
2- Korean Bi bim bap and Egyptian Koshari:
Korean Bi bim bap:
Bi bim bap is a mixture of cooked white rice and seasoned stir fried vegetables. The vegetables are seasoned, julienned and stir fried then placed on top of a bowl of rice individually next to each other. Beef can also be added then a sunny side up fried egg is placed on top along with hot chili pepper paste. Upon eating it, all the ingredients are mixed together to create a savory mixture.
Egyptian Koshari:
Koshari is a mixture of rice, macaroni, noodle pasta, chickpeas, and lentil. Each ingredient is boiled till it’s fully cooked individually, then all ingredients are added together in a bowl; additionally, hot tomato sauce, garlic and vinegar sauce can then be added to the dish, and served.
As for desserts, we find that Korean and Egyptian desserts are greatly similar in many ways.
3- The Korean Yot and the Egyptian Asaliyya:
Korean Yot:
Korean Yot – Photo by Korea.net
The Korean Yot is made from glutinous rice, steamed rice, corn, or sweet potato. For example ‘Sal Yot – 쌀엿’ is made from rice. ‘Hobak Yot – 호박엿’ is made from pumpkin, and ‘Gae Yot – 깨엿’ is made from rice and covered with sesame. The garnish that covers the Yot varies. It can be covered with peanuts, sunflower seeds, sesame, or pumpkin seeds.
Egyptian Asaliyya:
Egyptian Asaliyya – Photo by fellow honorary reporter Bardise Eldeeb
The Egyptian Asaliyya is made from molasses and dipped in sesame or peanuts or free from nuts.
The Egyptians have known Asaliyya dessert for over a hundred years and is loved by both children and adults. Its taste brings back memories of the golden days with each bite.
4- Korean sesame dessert and Egyptian peanut and sesame dessert:
And finally, the dessert that combines between the Far East and the Middle East, these two are identical.
Korean Sesame and peanut dessert:
In Korea, it’s called ‘깨강정– Kae kang jeong’. It’s a crispy dessert made from sesame and peanuts along with sugar and corn syrup.
Egyptian Sesame and Peanut dessert:
Egyptian seasmie and Peanut desert – Photo by fellow honorary reporter Bardise Eldeeb
Egyptian sesame and peanut dessert is made from sesame and roasted peanuts in addition to sugar and lemon. The final product is very similar to the Korean one.
It is notable that both desserts are well known and are eaten on holidays and feasts. In Korea, the sesame dessert is served in Lunar New Year’s eve and in ‘Chuseok – 추석’ the Korean thanksgiving. In Egypt the peanut and sesame dessert are popular in the Prophet Muhammad’s birth anniversary (peace be upon him).
Despite the language and culture differences and the long distance between the two countries, the resemblance of food is an indication of how two nations so far apart can be so close in terms of culture and taste. What a small world!
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