Korean

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Kimchi might be on-trend, but, to me, it’s a relic of childhood

The ingredients for making kimchi, displayed on a table outside.
The ingredients for making kimchi, displayed on a table outside.
Photo: Caroline Knox via Wikimedia Commons/CC BY-SA 3.0

As a child, I would eagerly await kimchi-making day. It was an all-day venture that started first thing in the morning. My mom would pull out bags upon bags of napa cabbages she had bought the day before. Every square inch of surface area in the kitchen was accounted for — large plastic tubs where my mom would slather the red spicy paste onto the vegetables, the heavy glass jars in which they would ferment, and various greens washed and strewn throughout the kitchen until they would be needed.

I’d watch in wonder as my mom painstakingly rubbed salt on…


Korean gimbap may look similar, but there are big differences in taste and technique

Kimberly Lawson photos

Whenever I make gimbap, I think about my halmoni. It was the last meal she made for me before she died.

Halmoni immigrated from South Korea to help take care of me while my parents worked. One night when I was 7, she brought me a plate of gimbap for dinner — white rice (bap in Korean) and strips of good ol’ American Oscar Mayer bologna wrapped in a single sheet of roasted seaweed paper (gim). She’d sliced the long cylinder into perfect spheres, like little black tires with white walls, before walking to a neighbor’s house so I wouldn’t…

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Food from every angle: From Medium x Mark Bittman

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