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Anyone who's spent any time here is familiar with Korea's seemingly endless varieties of meat cuisine. Kalbi, Bulgogi, Samgyeopsal, Makch'ang, Bosintang, Ch'obap, Sannakji, Spam. Land-based, sea-based, air-based, dirt-based, can-based. Ribs, spines, wings, drumsticks, fat, intestines, organs, wombs, whole. Grilled, stir-fried, steamed, battered, skewered, marinated, raw, still squirming. On a mountain, on the street, on the floor, on a stick, in a chair, in a tube, in a paper cup, at a buffet. Innumerable animals, along with most of their parts, prepared in various ways, eaten in various settings requiring diverse prepositions; avoiding meat in Korea may seem like an impossible task. There's good news though: going (or staying) vegetarian is easier than you think.
2 comments:
You and Bubba are as wise as it gets.
Jackassery aside - good post.
What can I say - the man is a genius. One of my most significant literary and intellectual influences.
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