A couple of years ago, I was pregnant for a short while before a miscarriage ended the pregnancy. While I was pregnant and nauseous beyond belief, one thing over all did I crave–kimchee. When we visited Maryland to sign some legal documents and visit friends in the Balto-Washington area, I went shopping at my favorite Asian market, the superstore-sized Lotte, and bought a gallon-sized jar of kimchee and it drove carefully back with us to Ohio.

I still love the stuff, but I have not convinced either Zak or Morganna to try it. The ferocious smell frightens them away.

More for me, I say.

Regarding Korean food, two words define much of the cuisine to me: gochujang and kimchi. (I was married to a Korean for most of a decade. I acquired a love of Korean food that survived the marriage and has not lessened in the subsequent years.)

Both gochujang and kimchi come in so many variants, and are so essential to the cuisine and even the culture, exploring just those two elements would illuminate much of the entire cuisine.

Enjoy your exploration of Korean cooking, Barbara.