Stuff boiling in broth, over charcoal or gas burner. Give me an earthenware pot. Or a nickel silver one, too. Ramen, peppers, bean curd, blowfish. Sit, stir, slurp, sweat. Sweat more.
Meat grilling over charcoal. That initial contact, that sizzle. Smoke rises, fat simmers. Tender bulgogi, juicy skirt steak. Grab meat with tong, place on grill, and “hear” the meat. Partake.
INL presents Part Two of our Korea food odyssey.