Kimchi octupus porridge! Yummy!! It was a very cold morning. This bowl of juk came at the right time! I am always curious why Korean can have cold soup, such as cold kelp soup in their meal. Cold soup is not common in Chinese dishes. In fact, Chinese has only hot soup. The radish banchan was cold but crunchy and nice. I love the crunchy radish but I am curious why a cold dish was served with a hot main dish. Saw the red paste on the top right corner? I also have the same thing on my first day in Seoul when I ordered juk. Is that considered a banchan or something like a condiment for juk? Whatever it is, I love it!!
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