On: In praise of mass-market American tacos

[bobthepanda]

To me what is more interesting is Korean food without chili peppers.

Korean food is notoriously spicy today, gochugaru and gochujang are fundamental condiments of modern Korean cooking, but pre-chili recipes for things like kimchi are not notably spicy.

[smcl → bobthepanda]

This is interesting actually. I'd be curious to see what Korean food was like before the Americas were discovered. And you have now got me daydreaming about kimchi a full hour before lunchtime, thanks a lot :D

[bobthepanda → smcl]

There’s a cookbook called the eumsik dimibang but I can’t find an English translation.

It’s noticeable for both being the first Korean cookbook and being authored by a woman in the 1600s. https://en.m.wikipedia.org/wiki/Eumsik_dimibang

[mcny → smcl]

> And you have now got me daydreaming about kimchi a full hour before lunchtime, thanks a lot :D

Just curious (and nosy), It is still early morning in the US but what did you end up having for lunch? :D

[smcl → mcny]

Haha no problem I didn't have anything with kimchi and ended up going for Poke instead (https://www.pokecz.cz)