August 30, 2022

Supper Club is my love language. I am perplexed that I have managed to survive this long without it. I get home-cooked meals, which never happens, and I get to feed people–-so when I cook I don’t have to eat the same thing for a week! And I can do it with themes even! I have hardcore swooned more than once this week. So, ya, I am going unapologetically extra. It’s best if we just accept it now. I’m sorry, or you’re welcome, depending.

That said, I am not pro level when cooking for gluten-free and vegan peeps. I checked labels on everything I used and consulted subreddits when I was still unsure. If I managed to miss the mark on something, let me know. I don’t want to suck at SSC just because you don’t want to tell me I’m using an ingredient I shouldn’t.

Tim, I heard you loud and clear last night, but I can’t do bland food. It is a physical impossibility. I am making every effort to impart flavors without any associated heat. Tell me to adjust when you need to. I'm happy to do it.

Okay, phew. Look how many words you had to digest before having a single nibble of actual food. Afford me a few more? I acquired bento-style boxes for each of you. If Sienna didn’t take my Cricut home yesterday, they would be bespoke. Next time, I promise. At any rate, please get them back to me (clean) before my next SSC day.

I spent a lot of time in Asia in the mid to late nineties, but was never really fascinated by Korea. I knew little about the country, and, having spent six months in Japan, I was exposed to the anti-Korean sentiments that abound. It’s a complicated history. But that’s just backstory then and again now.

In order to remain compliant with my visa requirements, I had to leave Japanese soil every six months. The cheapest way to accomplish this was to go to South Korea, primarily because it was an unpopular destination. I convinced my friend, Ayumi, to join me.

I am not exaggerating when I say you smell fermented red chili peppers the moment you disembark. The airport, the cab, the hotel room, the streets–-everything smells remotely (or overwhelmingly) of kimchi. I could hardly stomach it. Until I tasted it.

I ate so many fermented things over the course of my three day visit. For every Won that Ayumi spent on a jar of cosmetic goop, I spent two on a jar of some variety of preserved vegetable. I wonder if my body emitted the odors I’d found so repulsive before I’d had a taste. I hope so. I hope you stink a bit later tonight too.

Koreans have played with fermentation in ways that will make your tongue smile. The flavors are surprisingly incredibly complex, hitting so many of the tasty tastes: sweet, salty, sour, spicy, umami… It shows up tonight in both fermented sauces, quick pickling, and traditional kimchi. I’m hungry. You too? Good.