There's only one good thing about Trevor being sick.

He wants Korean food. Hot, spicy, make-you-sweat, burn-the-sickness-out-your-pores Korean food, four blocks from our place at Pyung Chang. Sweet mother of god, it's good stuff.

The best thing -- those little side dishes of goodness (panchan) you get at the beginning of your meal.















The main event:
























From front to rear: hot, bubbly soft tofu stew (soondooboo jigae), bulgogi, and bibimbap.

Soondooboo Jigae

4 oz pork (or beef), sliced thin and chopped
1 tsp minced garlic
1/2 tsp ginger juice
1 tsp soy sauce
1/2 tsp sesame oil
1 tbsp canola oil
1 tbsp kochukaru (Korean chili powder)
3 cups water
1/2 cup kimchee, roughly chopped
1 pack Korean soondooboo (or soft tofu)
1 tsp saewoojeot (salted shrimp)
1 red hot chili, sliced
2 green hot chilis, sliced
2 green onions, sliced
1 egg (optional)

Marinade pork with ginger juice, soy sauce, sesame oil, and minced garlic. In a pot, add canola oil and saute pork. Add kochukaru and stir. Add water and kimchee, bring to a boil. Scoop in soondooboo with a spoon. Reduce heat, add saewoojeot, all chilis, and green onions. Cook for a minute or so.

Serve with a raw egg cracked into the center (if desired) and a dash of sesame oil. Serve with rice.