that's just how it tastes
November 18, 2019 8:38 AM Subscribe
"Maybe meeting a new flavor is alchemy. Today, you can’t stand it. Tomorrow, it’s all you can stand. At home, using books like Sohui Kim’s “Korean Home Cooking,” I cooked stews. Minced garlic. Read about blending the flavors—combining chilies and anchovies until the spice bloomed the way that I liked, simmering until the heat of the red pepper was present without screaming. It was a privilege, I guess, growing to care so deeply about something that had nothing to do with my life. Only now, it did." Bryan Washington wrote and filmed about learning to make Soondubu Jiggae for the New Yorker.
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