“Tender short rib, soused in sesame oil, sweet syrup, and soda and caramelized in the pan, filled the kitchen with a rich, smoky scent. My mother rinsed fresh red-leaf lettuce and set it on the glass-top coffee table in front of me, then brought the banchan. Hard-boiled soy-sauce eggs sliced in half, crunchy bean sprouts flavored with scallions and sesame oil, doenjang jjigae with extra broth, and chonggak kimchi, perfectly soured.”
Book:Crying in H Mart