Yay! The first (of many, I hope) interesting tidbit of information I've learned. I'm hoping to be surprised by all the amazing things I learn, and soon forget. My goal is to better remember the small stuff by passing it along to any curious, innocent bystanders. (Byreaders??)
Soju, a popular and potent Korean alcohol, is necessary in the making of traditional, fermented foods such as kimchi, gochujang (red pepper paste), and doenjang (soybean paste). Of course, the alcohol evaporates or otherwise disappears, but that delicious -ha!- flavor (some of you know what I'm talking about) is bound to left in a small measure. I quite enjoy doenjang jjigae (tofu stew with a soybean paste broth) and was a bit alarmed to learn how much soju goes into the process.
As a bonus tidbit, soju can also be, and absolutely is, used to clean tables at restaurants between patrons. Yum.
2 comments:
Tee hee. You know, Sonja. You really should be taking copious notes. You really are a talented writer and perhaps there could be a "travel writer" career in your path...
Thanks, actually for now writing is just a phase I'm exploring. In past years I've been passionate about photographing my experiences, but this year I found myself less so. Also, I'm reading and listening to more spoken word podcasts and that sparked the idea of writing. So I'm just trying it on for size at the moment :)
The problem is, being that I'm of the computer generation, I can't bear to write on paper. I think best at a keyboard, so this blog is my notebook. These are my notes.
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