Airline Food – Korean Air
It’s a moment of pride for me as I introduce my daughter, Rae, as the newest contributor to Ang Sarap. She recently embarked on a culinary journey in South Korea, and you’ll be treated to a series of articles from her adventures. Just like me, Rae is a passionate foodie with a palate for Korean cuisine. She’s already shared her insights on some of the restaurants we’ve explored and contributed some delicious recipes to this blog. It will be inevitable that she will take over Ang Sarap at some stage, but it’s heartening to know that she shares the same passion as me, ensuring that the soul of Ang Sarap will continue.
Rae’s culinary interests align perfectly with the essence of Ang Sarap. She has an affinity for dishes made with glutinous rice, such as Ttekbokki, mochi, and Filipino rice cakes. Her macarons are nothing short of perfection, and she’s a dedicated fan of matcha. When she’s not savouring exquisite flavours, Rae works in the IT industry, much like her old man. She also manages a YouTube channel focused on travel,
an Instagram account showcasing her passion for crochet,
and yes she can also read, write and understand Korean.
Now, let’s dive into Rae’s first article, where she shares her culinary experience with Korean Air Food. Get ready for a delightful journey through her eyes as she explores the tastes and delights of South Korea. Over to you Rae!
For those who have yet to be introduced to Korean cuisine, the meals prepared by Korean Air provided a great introduction to the various cuisines Korea has to offer. For our first meal (breakfast), we were given a choice between a classic egg and sausage or Bibimbap, and being Asian, I naturally went for the latter. Maybe it was just my personal preference, but it was by far one of the best airplane meals I’ve ever had. We were provided with a large bowl of all the staple condiments along with rice, “Bap” on the side, which we were instructed to mix, standing for the “Bibim” in Bibimbap.
The Gochujang sauce was provided in a small tube, giving us the freedom to control the amount of spice we wanted to add, which is good for people with different spice tolerances. You can even ask for an additional bottle if you want more heat, which is what I did. One of the sides given was Doenjang Guk, which was a Soybean soup.
It wasn’t too strong in taste but was also very flavourful at the same time, a perfect match for the Bibimbap. We were also given a banchan of pickled cucumbers with sesame seeds. I’m not a huge fan of pickles myself, so I only had a small bite to try. We also had the usual slices of fruit and a blueberry muffin on the side.
For lunch, I had a beef and rice meal. It was a dish with brown sauce and vegetables such as potatoes, carrots, and courgettes. It wasn’t really special, just tasted like typical airplane food to me. For the sides, we were given a salad, bread and butter, and a lemon mousse cake. The cake had a sponge-like consistency with a springier texture, making it texturally satisfying to eat. The citrus gelatine top was not overpowering and had a good balance of citrusy and sweet, a good palate cleanser to have at the end of your meal.
On the way back from Korea, for lunch, I had Gondeure-bap, something similar yet different from the Bibimbap we had on the way to Korea. I had never had Gondeure-bap before, so trying this was a first for me. Unlike Bibimbap, the proportion of vegetables was more prominent than the meat provided. The rice was also premixed with dried laver.
This dish was also paired with a sauce consisting of soy sauce, red pepper powder, garlic, sesame oil, and scallions, which was drizzled on top for more flavour. Personally, the sauce itself was necessary for the dish, as without it, it would have been a bit too bland for my liking. For more flavour, we also had a tube of samjjang, which added the perfect salty-spicy taste that was missing. For this dish, we were also provided with banchan of Korean green peppers and carrots, some sort of chocolate sponge cake, and a side of Miyeokguk soup. I’ve been told by my Korean friends that traditionally, Miyeokguk would be served as a dish on your birthday. It had a lighter flavour compared to Doenjang Guk, something you could easily eat/drink as a comfort meal.
For our final meal on Korean Air, I went with a simple dish of eggs with hash browns and meatballs. The hash browns were different from what you’d usually expect; I think “hash bites” would have been a better way to describe them. The meal was light, with the tomato flavour not being too overpowering, and the hash bites still had the right amount of crunchiness despite being dipped in the provided sauce. On the side, we were provided with an assortment of fruits, yogurt, and bread and butter.