It wasn’t until I met my husband that I took my first bite of Korean food. I started off slow with Bibimbap and Galbi, a favorite of Korean barbecue goers, and loved them both. Then I ventured into the spicier arena. The first time I tried to order the boiling hot, spicy stew Kimchi Chigae the waitress asked “Who is it for- you or him (my husband),” when I said me, she replied with a “No, you won’t like it. Try bibimbap.” I insisted, so it came watered down and not boiling, which, it turns out, was a good idea. Now I’ve ordered it so many times that I’ve graduated to full blast Korean spiciness–without any objections.
My husband frequently gets cravings for certain Korean dishes, and especially his mom’s cooking. Usually we just head to our favorite Korean restaurant in Cambridge, but sometimes his dad’s voice rings too loudly in his ear: “That’s how much? Robbery! Make it yourself.” And so I get adventurous!
Last night’s craving led to the most refreshing summertime soup I have ever tried – Oi Naengguk. It is very easy to make and great as part of a lunch or dinner. Cucumbers are very plentiful right now, so stock up at the farmer’s market and have this in your weekly meal repertoire.
My husband’s review: “SO GOOD. Exactly as I remembered it.” It doesn’t get better than that.