RonPaul

If your in NOVA, I’m coming over for dinner.

Documentary about Korean-Kazakhs

http://koryosaram.net/trailer.html

Hardy plucky folk….

I second samyoowell’s post as being very accurate, in relation to my experience.

For myself, if I recall growing up, on a good day there’d be about 3 banchan that I liked (ex. kimchi, stir-fried dried anchovy, stir-fried fish cakes) and then like 2 or 3 other side-dishes that I wasn’t too attracted to, and so I avoided.

Then we each got a fist-sized bowl of rice, and a fist sized bowl of soup or stew (Sollongtang, kalbitang, Soft tofu stew, Jjamppong, or my favorite Rice cake soup). On the weekend or something, we might grill Kalbi or bulgogi or spicy pork bulgogi (with fresh lettuce wraps), in place of, or in addition to the soup/stew.

On a slumm’n day when mom was a slack’n, there’d be just rice and like 1 or 2 banchan, and then a side dish of salty beef or mandu dumplings.

I remember being a kid bratting-out and crying for a BigMac on the way home, and then upon sitting down at the table, me with my McD’s, and my parents with korean food in front of them, I’d suddenly realize how bland my dinner was in comparison, and so I’d eat just a few bites of my Mcdonalds, and grab a bowl of rice, so I could eat the Korean food instead.

The restaurant down the street includes this as 1 of the ban chan items.

It’s SOOO GOOOD.

Cooked crab (steamed + oldbay seasoning) is one of my top favorite foods.

But raw crab is like an espresso version of cooked crab. The crab flavor is so strong yet since the meat is more liquid than solid, it is so fleeting. Together with the spicy red sauce. It’s heaven.

But I’m a huge neurotic wimp, and I always worry I’m going to catch some raw food illness, so my mind does war with my mouth whenever the waitress puts it down on the table. The mouth always wins. One day, I’m going to regret it I think.

Also the leftover sauce is flavored very well by the crab. I hoard this sauce like it’s liquid gold even after all the crab is gone, and i just keep dipping my chopsticks in it and licking my chopsticks like a crackaddict.

Oh, THAT San Gabriel, CA USA restaurant?? USA right?

Are you 9?

Bibimbop is a very common rice dish that is topped off with an egg, most often favored by non-koreans. It’s comfort food that easily translates across palates. It has many ingredients, but no kimchi.

As a korean child born in the states, the idea of eating Korean food for breakfast seems bizarre to me. But now that I think of it, whenever I was sick, my mom would make me a very simple Korean breakfast: rice porridge (“juke”?) and a side dish of like a pulled beef in soy sauce (anyone know what this is called?) and some sort of kimchi.

Is this a breakfast typically made in Korea for when you have the cold/flu?

I second this. bali heh! ah loh ?!