Savory aromas of garlic and soy sauce filled a Mariposa kitchen lab last Friday, when Dr. Seunghee Wie, chair of the Family and Consumer Sciences Department, shared her Korean food expertise with the Environmental Management Department.

Wie proudly shared knowledge about her culture and some implications about preparing, cooking and serving its various types of banchan, or side dishes, a unique aspect in Korean food preparation. Sacramento County’s Environmental Management Department specializes in protecting public health, in order to comply with environmental regulations in local food businesses.

Professor Wie’s passion for food originated from her mother’s educational background in food and nutrition, which Wie said was always a topic of conversation during her family meals, In Seoul, Korea, she received her bachelor’s degree in food and nutrition. She then became aware of the need for food nutrition education as a registered dietician.

Wie migrated to the U.S., where she completed a master’s degree at Iowa State University and a doctorate degree at Kansas State University, both in food service management. In 2001 Wie arrived in California, where she was attracted to its diverse populations and easy access to Korean food and culture, Wie said.

Program director Kelly McCoy said Wie’s lecture intended to educate inspectors on preparation methods and food temperatures of Korean cuisine items.

Among the small plates of banchan served at Wie’s lecture were kimchi, namul, fish cake, dried squid, bracken, soybeans and japchae.

“I think because of the popularity in Korean dramas and Korean music, a lot of people are more wanting to try Korean food now so the Korean restaurants are noticing that,” said Jenny Choi, Sac State alumna and intern at Environmental Management Department.

Japchae, or stir fried noodles with vegetables, provides a simple and low-calorie meal that is part of Korean cuisine. Any type of vegetables may be added to a japchae recipe, including spinach, carrots, zucchini, green onions or potatoes, Choi said.

“Food is one of the mediums that links people’s relationships,” Wie said.

Elizabeth DeCicco can be reached at [email protected]

Wendy Aguilar can be reached at [email protected]