Unbelievable!

What an incredible and fortunate turn of events. I've been invited to join a team that is participating in a national Korean food tour competition sponsored by Hansik.org! What does this mean? It means that I, unexpectedly and for free, get to enjoy my two favorite things this weekend: food and travel. Not only that-- it will be my favorite cuisine in my new home, Korea!

While I adore food from all over the world, no cuisine speaks to me quite like Korean food. Korean food is passionate and humble at the same time. Like a torrid fling, its jumps head-first into every flavors. With no exaggeration, it is a kinky blend of: spice, earth, tang, salt and sweetness. Yet there is no pomp, pretension or piety in this food. It is unapologetically just exactly what it is-- a fish head, a fermented vegetable, a simple grain of rice. It does not have the complicated techniques of French cuisine. It does not have the delicate art and balance of Japanese. It just is. That is the humble part. The part that has you admiring each rib of cabbage leaf, sorting through bones for tender flesh, and wondering which of the nearest rivers or mountains your ingredients were foraged from.

I should be fair though: there is technique here. Ask any kimchi or milky bone broth fan. In the making of these simple dishes there is still thoughtful technique and complexity of flavor. But it is simple, it is whole, and it is usually done with the simplest of kitchen tools. The kitchens here are tiny and most of the traditional dishes are limited to what you can do with your hands, scissors or a knife, a grill or a pot.
So I'm here on a journey to see all that can be done with this small arsenal of tools. And as much as I want to be affirmed and warmed with spice, I expect to be surprised and proven wrong too. I can't wait! It all starts tomorrow...