Look! I spent all day in the kitchen preparing this beautiful Bibimbap for dinner! Okay, I’m lying. These vegetables and marinated pork belly came in plastic containers, courtesy of a neighborhood Korean mega store. God bless them.
Although Korean cuisine tops as one of my all-time favorites (I would say my favorites are ① Japanese, ② Korean, and ③ Italian, in that order), I know nothing about how to prepare any of the dishes. The pungent spices used in Korean dishes are so mysterious to my taste buds that I can never decipher what is what. The fermented soybean pastes aisle at a store alone has rows and rows of selections (which makes my head spin) so I can imagine the complexity, depth and uniqueness of each of ingredient.
Learning a thing or two about how to cook Korean food definitely sits on top of my culinary “to do” list for 2008. I grew up eating Kimchi and Gulgogi but our family never made them at home so I’ve decided that I’m going to be the first one in the family to make my own kimchi! I found a kimchi recipe in a Japanese lifestyle magazine called Esse (I would say it’s a Japanse equivalent of Real Simple), and although it’s not Korean, I trust this recipe will deliver an authentic result. I’ll keep you posted 🙂