Today I got into deep kimchi. As long as my father's been visiting (and thus paying for dinner), I took the opportunity to try Korean. I started off with barley tea, which is mild and herbal, followed by black goat soup, which is indeed made from a black goat. "It's very good for you," said the server.
I don't know about that, but it was very good--tender and stringy like pot roast.
As for kimchi, it's spicy cabbage, which doesn't explain why anyone would ever be deep in it. I didn't have any luck discovering the derivation of the phrase on Your Friend and Mine the Internet, but I did discover that South Koreans say "kimchi" when taking photos the same way Americans say "cheese."
PS Sorry I don't have video from yesterday. Imagine a delirious crowd going nuts for my electrifying interpretation. At least, that's what I'm going to keep imagining.
5 comments:
Lillian was stationed in Korea (shh, don't ask, don't tell!), and she introduced me to kimchi. Summer kimchi is okay, I guess, but winter kimchi is not something I'll do again unless absolutely necessary.
How did you like it? I noticed you didn't really say.
The black goat soup sounds fabulous, though!
It wasn't particularly noteworthy. I neither hated nor loved it.
It wasn't particularly noteworthy. I neither hated nor loved it.
I was introduced to Korean back in the early 90's and am quite familiar with kimchi, but I have never heard that expression.
I've also never tried black goat soup, but I do like barley tea. And I love kimchi.
You should also try Bi Bim Bap, it is the pad thai of Korean food and very good. Get it in the hot stone pot.
Here I am looking forward to the video and instead get cabbage soup. Oh well, next time I'm in Korea...
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