Learn Korean Online - Simple Explanations in PLAIN English

I’d like to share my story about kimchi with you, ’cause it’s not one you might expect, and I know I’m not alone in this experience.

So I stepped off the bus down here in the south.  My cousin (whom I hadn’t seen in nearly 20 years) was there waiting for me.  It was after midnight, but it was a long trip, and I was pretty hungry.  So we went for what I learned was 삼겹살.  I didn’t know what it was, but I fell in love with the country instantly when I realized that the main course of our meal was long, thick strips of pork resembling bacon.  A slight disappointment when I realized that it tasted more like a pork-chop than bacon, but that’s only because of my probably unnatural love for bacon.

So anyways, it was during that meal that I got my first taste of kimchi.  I actually didn’t do any of my homework before coming here, and didn’t even know anything about it,  had never heard of it, but there it sat, looking rather reddish and being described as spicy (which I love) fermented (which I love in beer form) cabbage (which I can’t say I ever loved, well…save the rest of the story).

So anyways, I thought, I’m here.  If they’re all eating it, I’m eating it.  So I tried it.  Did I like it?  I don’t know.  It was okay.  But I definitely didn’t quite get the fuss, why it was such a craze (as was explained to me a few minutes prior).

But what I did do, as sort of my way of saying “Yes, I’m into learning about what you guys got to offer,” is every meal I had out or at work or anywhere it was to be had, I would always make sure to have a bit of kimchi with it.  Didn’t really like it.  Didn’t not like it.  It was basically just there, and I so I ate it.  But then it happened (and I am not alone in this story)…

About 3 months into living here I was teaching, and all of a sudden, something in my mind snapped.  All I could think of was kimchi and rice.  It honestly was the only thing that occupied my mind for the rest of the day until work finished and the first thing  I did when work ended that day was go and fulfill that craving.  And basically, that feeling never left, and I never looked back.  I was hooked.  That almost desperate craving honestly lasted for about the next 2 years.  It has since slowed down a bit, but I still fully admit to loving the stuff.

So I actually urge you, if you don’t absolutely hate it when you first try it, keep eating it.  ’Cause if you do, I’m almost sure you’ll go through what I did, ’cause I have friends with the exact same story.  There is something to this.  Perhaps in the fermentation process, who knows.  I don’t.  But what I do know is, when you do get there, it’s amazing, ’cause not only do you love it, but it’s everywhere!!  And it’s guaranteed to impress the crap out of any Korean you meet. Not to mention the fact that it made the top 5 world’s healthiest foods list (please don’t ask me to source that, but I definitely read it somewhere a while back).

I would have to say my favorite kimchi is the older kimchi, deep red in color.  Nice and spicy.  Not a huge fan of the fishy flavor that can sometimes come in it, but it’s tolerable if there’s no other option.

Anyways, that’s my story.  And I’ll say it again, if you don’t hate it, if you can stomach it, then keep eating it.  Bit by bit.  It will grow on you.  And you will love it.  And if you follow my advice of eating a bit every meal, after 3 or 4 months if you don’t go through what I went through, well,  I’ll stand corrected, but I really don’t think I have to worry about that.

If you have anything to add, a similar experience, think I’m nuts, whatever, stick your thoughts in down below.

Cheers!