Normally, I would have a blog post to brag about a particular holiday/month/season in extended tedious detail, cramming as many photos in as is conceivably possible. This time, however, I’m going to describe the one-off experience of a luncheon invite from one of my adult students, Michelle. Ordinarily, this would be a matter of ‘coffee and bikkits’, or chimaek(Chicken + Maekchu[beer] – they LOVE their contractions) – but this particular feast was an education on Korea in edible form.
My previous experience with Korean food is relatively minimal. I know the basics: gimbap, rice, vegetables and meat wrapped in seaweed not entirely unlike sushi; bibimbap, a big ol’ bowl of vegetables, rice and gochujang sauce; dak galbi, possibly the most delicious thing ever done with saucy chicken; pulgogi, a mishmash of beef strips, glass noodles and rice, etc. etc. I have eaten more food than I actually know the name of, alas.
A quick introduction to Michelle and her family. Michelle is one of my longest-running students, having been taught by both myself and my predecessor John (and, I would imagine, possibly before) at Kangs Academy. In contrast to many of the other students at the school, Michelle has an extra-Korea past; before marriage, she was a professional opera singer in Moscow for seven years (another man I teach was a tenor in Florence) and still teaches several of the students’ children. I have also taught her son, her sister and her niece/s throughout the year – no pressure to behave over dinner, then.
As it turns out, the event was joined by a total of seven of my students, all of whom apparently working to make an unbelievably sumptuous Korean feast. If I’m to be honest, I recognised about half of the spread, but enjoyed everything regardless. Michelle had made(from scratch, including the soy sauce) – beef ribs, pork with kimchi, spicy chicken and potatoes, unnamable boiled roots, bamboo shoots, kimchi chige(soup), kimchi just for the hell of kimchi, black-bean rice, glass noodles, dotorimuk(sesame oil over vegetables and acorn jelly), potato-and-octopus tentacle pancakes (less scary than they sound), seasoned soy sauce, sautéed vegetables and, for dessert, homemade fruit yoghurt. I’m certain they had Korean names, but buggered if I could tell you what they were.
Seating arrangements aside (I love the aesthetic of low-table Korean dining, but my bloody massive legs make it like trying to cram a gorilla into an eggcup), I was totally absorbed by the meal. Not ordinarily being a great campaigner of kimchi, I devoured the pickled cabbage with a newfound relish while Meg stared in shock and revulsion at my sauce-smeared features.
// // <![CDATA[