Korean Barbecue Quotes

Xuan and I had decided to take a trip together in honor of our one-thousand-day anniversary. We ate Korean barbecue, shared a decadent cake, and then drove three and a half hours to Yosemite. I’d never heard of such an occasion. But in Seoul, where Ji-Hoon was born and raised, there was almost a monthly holiday devoted to romance. We wore similar out- fits, which Xuan said was common for couples in Asian countries. Three years was a big deal, especially when we didn’t know how many more we’d have.

It's like any time a white friend suggests Korean barbecue. Or when I see a Food Network special where some tattooed white dude with a nineteenth-century-looking beard-and-mustache combo introduces viewers to this kimchi al pastor bánh mì monstrosity he peddles from a food truck that sends out location tweets. It's like when white people tell me how much they love kimchee and bull-go-ghee, and the words just roll off their tongues as if there exists nothing irreconcilable between the two languages. It's like, don't touch my shit. It's difficult to articulate because I know it's not rational. But as a bilingual immigrant from Korea, as someone who code-switches between Korean and English daily while running errands or going to the supermarket, not to mention the second-nature combination of the languages that I'll speak with my parents and siblings, switching on and switching off these at times unfeasibly different sounds, dialects, grammatical structures? It's fucking irritating. I don't want to be stingy about who gets to enjoy all these fermented wonders -- I'm glad the stigma around our stinky wares is dissolving away. But when my husband brings me a plate of food he made out of guesswork with a list of ingredients I've curated over the years of my burgeoning adulthood with the implicit help of my mother, my grandmother, and my grandmother's mother who taught me the patience of peeling dozens of garlic cloves in a sitting with bare hands, it puts me in snap-me-pff-a-hickory-switch mode.

The ubiquity of great food in Tokyo is beyond imagination. It's not just that I'm interested in food and pay close attention to restaurants and takeout shops, although that's true. In Tokyo, great food really is in your face, all the time: sushi, yakitori, Korean barbecue, eel, tempura, tonkatsu, bento shops, delis, burgers (Western and Japanese-style), the Japanese take on Western food called yōshoku, and, most of all, noodles. I found this cheap everyday food- lovingly called B-kyū("B-grade") by its fans- so satisfying and so easy on the wallet that I rarely ventured into anything you might call a nice restaurant.

Were there even a lot of food trucks around then? I thought the big boom was just a few years ago with that Korean barbecue truck in LA." Lou researches everything. Farfar smiled. "Amir's family ran a popular kebab shop in Mariehamm. It was a pretty easy transition for him---at least as far as the actual work. Me, not so much. I could cook a little bit, but I had never made munkar before in my life. They just made me happy, and I knew that is what I wanted to offer, as strange a combination as it is." "I don't know," Lou said. "If you ever go to the Gyro Fest at the big Greek Orthodox church in York, people eat a huge gyro, then go back for honey puffs. Doesn't seem like that much of a stretch." "Looo, this is why you're my favorite person.

On our final night in Seoul, Nami and Emo Boo took us to Samwon Garden, a fancy barbecue spot in Apgujeong, a neighborhood my mom once described as the Beverly Hills of Seoul. We entered through the beautiful courtyard garden, its two man-made waterfalls flowing under rustic stone bridges and feeding the koi pond. Inside the dining room were heavy stone-top tables, each equipped with a hardwood charcoal grill. Nami slipped the waitress twenty thousand won, and our table quickly filled with the most exquisite banchan. Sweet pumpkin salad, gelatinous mung-bean jelly topped with sesame seeds and scallions, steamed egg custard, delicate bowls of nabak kimchi, wilted cabbage and radish in salty, rose-colored water. We finished the meal with naengmyeon, cold noodles you could order bibim, mixed with gochujang, or mul, served in a cold beef broth.

We ate even more fresh seafood: nakji bokkeum, stir-fried octopus; maeuntang, spicy fish stew; and the Jeju specialty, black pig barbecue wrapped in sesame leaves. Thick strips of samgyupsal sizzled over hot coals, clinging stubbornly to the wire grill as an ajumma came to cut it into bite-sized pieces with a pair of kitchen scissors.

people waiting for fresh carne asada or the millions of food trucks selling everything from sushi burritos to Korean barbecue. Los Angeles is all about layers, and middle-of-the-night Hollywood is one from the deep interior, all the for-show stripped away, displaying only what’s at its core, what’s usually hidden under all the tourism and partying and beauty and wealth. In the middle of the night, everyone is gone except the residents of tent cities, the people whose habits keep them up all night, the sex workers searching for stragglers from the bars, and the cops like vultures circling for carrion.

After more than thirty years of traveling to Oahu, I no longer gasp when I see the wafting palm trees out the plane window or feel quite as awed by the sight of Diamond Head, the volcanic mountain that sits like a massive green bulwark southeast of Waikiki. What I feel now is the exhilaration of familiarity. I am oriented to this place in ways I’d never have imagined for myself as a kid. Though I remain just a visitor, I do know this one island very well, just as I know this one man who introduced me to it, through our regular and committed returns. I feel like I know every bend in the highway that leads from the airport to the North Shore. I know where to go for excellent shave ice and Korean barbecue. I can recognize the scent of plumeria in the air and take delight in the underwater shadow of a manta ray flapping its way through shallow water. I’m well-acquainted with the quiet waters of Hanauma Bay, where we first showed our toddlers how to swim, and the windy sea cliffs at Lanai Lookout, where my husband goes to remember his beloved mother and grandmother, whose ashes he scattered there. A couple of years ago, to celebrate our wedding anniversary, Barack and I made a special trip to Honolulu, and he surprised me with a celebratory dinner out on the town. He’d rented a private space on the rooftop terrace of a hotel by the ocean and hired a small band to play.

It's like any time a white friend suggests Korean barbecue. Or when I see a Food Network special where some tattooed white dude with a nineteenth-century-looking beard-and-mustache combo introduces viewers to this kimchi al pastor bánh mì monstrosity he peddles from a food truck that sends out location tweets. It's like when white people tell me how much they love kimchee and bull-go-ghee, and the words just roll off their tongues as if there exists nothing irreconcilable between the two languages. It's like, don't touch my shit. It's difficult to articulate because I know it's not rational. But as a bilingual immigrant from Korea, as someone who code-switches between Korean and English daily while running errands or going to the supermarket, not to mention the second-nature combination of the languages that I'll speak with my parents and siblings, switching on and switching off these at times unfeasibly different sounds, dialects, grammatical structures? It's fucking irritating. I don't want to be stingy about who gets to enjoy all these fermented wonders -- I'm glad the stigma around our stinky wares is dissolving away. But when my husband brings me a plate of food he made out of guesswork with a list of ingredients I've curated over the years of my burgeoning adulthood with the implicit help of my mother, my grandmother, and my grandmother's mother who taught me the patience of peeling dozens of garlic cloves in a sitting with bare hands, it puts me in snap-me-off-a-hickory-switch mode.

BLOKHIN’S KOREAN BARBECUED RIBS Rinse flanken-style ribs in cold water. In a separate bowl, mix soy sauce, brown sugar, rice wine, sesame oil, black pepper, and cayenne. Combine onion, garlic, pears, and ginger, and process to a smooth purée, then add to the soy mixture. Add toasted sesame seeds and a splash of water to thin. Pour marinade over ribs and toss to cover. Chill overnight, then bring to room temperature and discard marinade. Grill or broil until caramelized. Serve on lettuce leaves with ssamjang paste, pickled peppers, kimchi, cucumber salad, and steamed rice.