Korean Food Rules
I love Korean food, and as sad as it is to say - it may be one of the greatest benefits I have received by coming to Japan. How’s that? Well, I come from South Carolina. Those of you reading this in South Carolina right now will understand me when I say that there is a very small amount of available authentic foreign food - even in the hustle and bustle of Chucktown (that’s Charleston, for everyone who doesn’t get SC slang).
I have discovered Indian food, Korean food, Thai food, Vietnamese food, etc., all because I left the country for a bit and did a stint in Asia. Was it worth it? Speaking solely on culinary terms, YES. I am now addicted to the wonders of ishiyaki bibinba and its brethren. I even met my host family during Tokyo Orientation (pictured above) at a Korean place. Why? They also know that Korean food rocks.
It was on my mind today because I went to a party last night. The 2nd house-based (versus restaurant or karaoke based) party that I have been to on Hakata was great. It was a Kimchi-Nabe party. Kimchi is a Korean spicy pickled cabbage. Nabe means pot in Japanese. (No, not the drug, people.) Basically, it is a social form of eating - a form of which I am a huge, scary, bare-chested, painted in team colors, brandishing a large foam finger American football type fan. My best guess is that my hero, Alton Brown, would agree with me on this point. But I can’t speak for the guy.
Anyway, after eating 3 people’s worth of veggies and meat stewed in spicy goodness and downing more than my fair share of Asahi Super Dry, I kicked back with the 5 teachers and watched some classic variety show style Japanese TV, and then walked back to my apartment. I had a great time, despite being the only male present. (And no, not because I was the only male present. Coworkers, guys. Get that through your heads.) Yum. Korean.