This week, spice kicks in with the bold flavors of traditional Korean food. SoYoen Moon, a 22-year-old pre-communications major from Busan, Korea, demonstrates how to cook beef bulgogi.

Beef bulgogi, much like other traditional Korean food, is trademarked for its spiciness. However, the level of spice can be modified to personal taste, Moon said. In fact, after studying in the United States for about two years, Moon said her taste buds have lost their tolerance for spice.

"Koreans love spicy food," Moon said. "When I went back to Korea last summer, I couldn't even eat the food because it was so spicy."

Although Korean's love the fire in their food, the chili pepper they use so much is not native to their country. In fact, most Korean food has international origins. The European conquest and subsequent exportation of goods from Central and South America in the 1500s, led to the addition of the chili pepper into Korean cuisine, according to a Public Broadcasting Service documentary. Also, the incorporation of rice and different cabbages into the Korean diet originally came from China.

Traditional Korean food uses all types of ingredients because of its geographical location, Moon said. Korea is a peninsula that extends into the Yellow Sea and connects to Russia and China on its northwestern border. This is why Koreans prepare dishes with seafood, vegetables, meats, noodles, rice and soups.

Interestingly, these ingredients are used and consumed during all three meals of the day. Breakfasts might include rice, soup and meat, Moon said. Also, in addition to the main dishes prepared for each traditional Korean meal, Koreans enjoy many side dishes.

"They have lots of side dishes with a meal," said Sara Moulton, a 24-year-old TESOL major who served a mission among Korean natives in Canada. "These might include sprouts, anchovies, fried squid or octopus, beef and kimchi [spicy pickled cabbage]."

Koreans enjoy cooking and preparing meals for guests because food is a large part of Korean social culture, Moulton said.

"Korean food is fabulous," she added. "It is such a big part of their culture. You know that if you sit down and eat a meal together, it means you are friends and care about each other."

Beef Bulgogi

1 medium yellow onion

2 lbs. sliced beef

3 mushrooms

1 1/2 cups soy sauce

1/3 cup sugar

1 can Sprite

1 tablespoon garlic

A dash of black pepper

Vegetable oil

Red pepper paste or flakes, to taste (optional)

2 green onion stalks, chopped (optional)

*All of the above measurements are approximations and can be changed to taste preferences.

1. Slice yellow onion and mushrooms, set aside.

2. Cut beef into small, bite-size slices. Place in a bowl and set aside.

3. Make sauce in a small bowl by combining soy sauce, Sprite, garlic and sugar. Add a dash of black pepper.

4. Add vegetables and sauce to meat. Mix well. Make sure there is enough sauce to cover the meat.

5. Marinate for about 30 minutes.

6. Oil the bottom of a frying pan and add meat-vegetable mixture. Cook on high until meat is no longer pink, about 10 minutes.

7. Serve with rice, lettuce and kimchi.

Copyright Brigham Young University 23 May 2007