When the Government Outlawed White Rice βοΈ
Did you know that some of Korea’s most beloved modern street foods were actually born out of strict government mandates? π€―
Welcome to the fascinating history of Bunsik (flour-based food) π.
Welcome to the fascinating history of Bunsik (flour-based food) π.
The Post-War Shortage π
In the 1960s and 70s, post-war South Korea was rapidly industrializing π, but struggling with a massive rice shortage ππ.
However, the country was receiving vast amounts of cheap wheat flour as foreign aid from the United States πΊπΈ. The government needed the people to stop eating rice and start eating flour πΎ.
However, the country was receiving vast amounts of cheap wheat flour as foreign aid from the United States πΊπΈ. The government needed the people to stop eating rice and start eating flour πΎ.
The “Mixed Rice” Law ποΈ
In 1963, the government went to extremes to preserve rice βοΈ.
Restaurants were legally banned from selling pure white rice π«. They were mandated to mix at least 25% barley or beans into every bowl they served π«. Violators could literally be shut down! π¨
Restaurants were legally banned from selling pure white rice π«. They were mandated to mix at least 25% barley or beans into every bowl they served π«. Violators could literally be shut down! π¨
The Schoolyard Rice Police π¨βπ«
The enforcement happened in schools, too! π
Teachers would conduct daily “lunchbox inspections.” π If a student brought pure white rice from home without mixing it with barley (bori) or beans π«, they would be scolded or punished π.
Teachers would conduct daily “lunchbox inspections.” π If a student brought pure white rice from home without mixing it with barley (bori) or beans π«, they would be scolded or punished π.
The Birth of Bunsik β¨
The government aggressively promoted λΆμ (Bunsik) β meaning “flour-based food” πΎ.
Wednesday and Saturday were declared “No Rice Days.” ποΈ
Because of this, bakeries π, noodle shops π, and flour-based instant ramen exploded in popularity π.
Wednesday and Saturday were declared “No Rice Days.” ποΈ
Because of this, bakeries π, noodle shops π, and flour-based instant ramen exploded in popularity π.
Why Your Tteokbokki is Actually Wheat π€
Tteokbokki was originally made with rice cakes (μλ‘) π‘.
But because rice was restricted, street vendors started making the cakes out of cheap wheat flour instead! πΎ Today, “Mil-tteok” (Wheat Tteokbokki) is still fiercely loved for its unique, sauce-soaking texture β€οΈπ―.
But because rice was restricted, street vendors started making the cakes out of cheap wheat flour instead! πΎ Today, “Mil-tteok” (Wheat Tteokbokki) is still fiercely loved for its unique, sauce-soaking texture β€οΈπ―.
Standardizing the Stomach π
Ever wonder why every restaurant in Korea serves rice in the exact same stainless steel bowl with a lid? π§
In 1973, the government mandated the exact dimensions (10.5cm diameter x 6cm depth) to forcefully reduce portion sizes and save rice across the nation! π
In 1973, the government mandated the exact dimensions (10.5cm diameter x 6cm depth) to forcefully reduce portion sizes and save rice across the nation! π
The Dark Age of Rice Wine π
Even alcohol wasn’t spared πΊ. From 1965 to 1989, it was illegal to use pure rice to brew Makgeolli.
Brewers had to adapt by using wheat flour, potatoes π₯, or corn π½. This completely shifted the flavor profile of the drink for an entire generation, before real rice Makgeolli (like JS Brewery π₯) eventually returned! π
Brewers had to adapt by using wheat flour, potatoes π₯, or corn π½. This completely shifted the flavor profile of the drink for an entire generation, before real rice Makgeolli (like JS Brewery π₯) eventually returned! π
Scarcity Bred Brilliance π
Did you know your favorite street food was shaped by the government? πππ°π·
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