when i first tried kimchi, i was less than impressed. i immediately filed kimchi under the not-for-me category of food, a short list mainly composed of vegetables such as eggplant, okra, and ampalaya. that was roughly five years ago. fast forward to 2010, i moved to a neighborhood with woorijib and korean marts in it. and i just fell in love with korean food. of course, woorijib remained my only access to korean food. oh and that one other korean restaurant in adriatico, korean palace. and unfortunately, eating in korean restos don't come cheap. at woorijib for example, the cheapest meal (soup with rice) cuts you back by P250. my favorite, the kilig-inducing mukunji dakdoritang, costs at least P600 (medium). also, eating in a korean resto is not something done alone. the food are in large servings, and the side dishes are just meant to be shared. in short, i couldn't eat korean food as often as i wanted to.
until a couple of weeks ago when i decided to teach a visiting korean again. for some reason, we always talked about food. she shared with me very easy-to-cook korean recipes. actually, all of them involved putting in kimchi. kimchi tuna, kimchi pasta, kimchi soup, kimchi chicken soup, and others. as we talked about these simple recipes, i became increasingly convinced i should try them out. so on my last trip to the supermarket, i bought a small container of kimchi and some cans of tuna. and it is as good as my student said *elation*. finally, instant food with actual health benefits! antioxidants! a few days ago, i bought kimchi at the korean supermarket and discovered SM's kimchi sucks. the roommate and i are hooked, so today we bought more.
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