Food, Glorious Food

I really like Korean food--at least most of it. The pictures with this post are of two meals I had. As you can see, Korean meals come with several small dishes, at least three or four. Kimchi made of cabbage, soaked for days in a vinegar brine with garlic, salt, and plenty of red pepper, is a must at every meal. I never knew before I came to Korea that there are many kinds of kimchi, using different vegetables such as cucumbers, radishes, and onions, and other green things I don't know the name for, all pickled the same way. Sometimes the side dishes are some kind of salad with lettuce or bean sprouts, and usually white radish that's been pickled in a yellow sweet-sour mixture. Of course, rice is a must with every meal, unless your dish comes with noodles---and sometimes even then.

The small black casserole contains a soup/stew that is served boiling hot, and continues to bubble for a few minutes after it's placed in front of you. The meat is put into the casserole, as well as anything else you want to add. By the way, Koreans are the only people in Asia who eat with metal chopsticks and also use a spoon.

The other pictures are of bulgogi cooking. There is a burner in the middle of each table for you to cook your meat on. When it's done cooking, you wrap the meat, rice, vegetables, etc. in lettuce---kind of a Korean burrito. Also in the picture is my friend Jackie, who was my student at ASU last February, and who has been a wonderful tour guide and companion.