Compliments to Korean restaurants
By Chang Se-moonI recently had occasions to entertain American families with to-go meals from local Korean restaurants: once from Arirang and another from Mahdang, both north of Washington DC. I was not quite sure if they would like Korean food, what types of food or flavors they might prefer, or even if they would have a taste for its usual spicy tastes and textures.Bibimbap, the Korean pancake called pajeon, and japchae are some of the most popular Korean dishes among non-Koreans who visit Korean restaurants. My decision was to serve alternative Korean food options to see how, and if, my American friends would enjoy the cuisine.First on the menu were two safe entries: LA galbi and Korean bulgogi. I was a bit unsure about the next two, thinking they could be “tricky” to someone's taste. One was pork belly, called samgyeopsal, with lettuce and spicy sauces. The second was grilled mackerel with soybean soup, called doenjang jjige.To my pleasant surprise, all four dishes were very popular, including the pork belly and grilled mackerel. Interestingly, contrary to Koreans and