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reading a korean newspaper

Korean Breakfast

The idea of eating spicy briny kimchi, pickled mushrooms, nets of cold wet yellow sprouts, damp spinach, sticky white rice, hot sauce, pickled kimchi radishes, still-boiling still-bubbling blood-red kimchi stew, cold cooked onions and potato slices, either mixed up or spread about on little plastic saucers, complete with steel shot glasses for the water you have to gulp down to make up for all the salt, probably does not sound too appealing to the Western breakfast palate, used as it is to sweet grains slushed about in milk, with muffins and fruit and endless rivers of coffee pouring, roaring down whirlpool-like gullets, along with gallons of orange juice and absolutely whatever else you can get your meathooks on.

But then yesterday, after months of muesli mixed with bananas and coffee, I was ready to take the plunge. The realization was gastrointestinal more than intellectual.


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