The South warm mother of the race pours out |
Millet is the most ancient form of food known in Korea, and it still forms the staple in most places where rice will not grow. There are many varieties of millet, all of which flourish luxuriantly in every province. It is a supplementary crop, in that it takes the place of rice when there is a shortage in that cereal owing to drought or other cause. Barley is of great importance, because it matures the earliest in the season, and so helps the people tide over a period of scarcity. A dozen varieties of beans are produced, some of which are eaten in connection with rice, and others are fed to the cattle. Beans form one of the most important exports of the country. Wheat is produced in considerable quantities in the northern provinces. Sesamum, sorghum, oats, buckwheat, linseed, corn and a few other grains are found, but in comparatively small quantities.
As rice is the national dish, we naturally expect to find various condiments to go with it. Red-peppers are grown everywhere, and a heavy kind of lettuce is used in making the favourite sauerkraut, or kimchi, whose proximity is detected without the aid of the eye. Turnips are eaten raw or pickled. A kind of water-cress called minari[1] plays a secondary part among the- side dishes. In the summer the people revel in melons and canteloupes, which they eat entire or imperfectly peeled, and even the presence of cholera hardly calls a halt to this dangerous indulgence. Potatoes have long been known to the Koreans, and in a few mountain sections they form the staple article of diet. They are of good quality, and are largely eaten by foreign residents in the peninsula. Onions and garlic abound, and among the well-to-do mushrooms of several varieties are eaten. Dandelions, spinach and a great variety of salads help the rice to "go down."
- ↑ In Korean, 미나리 (Wikisource contributor note)
