My Favorite Food : Bibimbap with bean paste soup
Each time when people asked me this question, I would have to think about it very carefully because since my birth, I have been hardly able to control a big appetite, and every dishes are always only good to me. I like seriously everything to eat. By the way, since I have been living alone, not any more with my parents and I don’t have as many opportunities to eat such pretty simple and familiar food as I did before, I realized one day that I was missing in particular Bibimbap with bean paste soup. It was also exactly this food that I missed for my two-year sojourn in France and I wanted to eat as soon as my arrival in Korea. As I already said, it is so familiar and Korean and I ate it so often that I didn’t know how good it is in term of both taste and health.
Bibimbap is quite famous and popular these days not only in Asia but in other continents as well. It is even one of the best-seller dishes of Korean Airline between foreigners. It, in general, consists of basically on a bowl of rice, seasoned bracken (Gosari Namul), green pumpkin (Hobak Namul), carrot (Dangeun Namul), cooked roots of balloon flowers (Doraji Namul) and spinach (Sigeumchi Namul), seasoned chopped beef and so on. However, the one made in my family’s way is a little different. First of all, my family’s one doesn’t have rich colors and nice look like the one mostly served in restaurants or seen in many photos as representative Korean traditional food. It rather contains seasoned leaves of peppers (Gochunip Namul), bean sprouts (Kongnamul Muchim), young radish Kimchi (Yeolmu Kimchi) and chopped beef on several cereals-mixed rice. Vegetables put into the dish can be changed according to season. There is, therefore, no a certain recipe with particular ingredients. They are often leftovers in a refrigerator. For my second food added in Bibimbap, bean paste soup called in Korean ‘Doenjangjjige’, it is also different from the one in restaurant; specially the our family’s one is more salty and has less ingredients inside. We mostly use the bean paste made by my grand mother in entirely traditional way. This has its own particular taste; it smells more “traditional”-worse- and tastes more salty and we can see inside not well-mashed beans. I find that this one has a taste more close to each of basic ingredients. It is itself Korean. My mother puts into the soup chopped beef, Tofu, green pumpkin and onion that help the dish taste smooth and less salty than the paste itself.
I don’t have any particular story on this food. But as far as it is served in a friendly atmosphere for my family with seasonal vegetables seasoned in my mother’s way and home-made bean paste, these are and will be my favorite food.
To Mijin Yl From Ju Yeon Kim Assignment week 5
ReplyDelete1. What I like about this piece of writing is that the writer described specifically about each food (Bibimbab and bean paste soup). Due to specific description, it was easy to understand and imagine how the dish will look like.
2. Your main point seems to be that your favorite food is Bibimbab and bean paste soup made in home. It seems to me that you like this food particularly if it's made in your home style.
3. Among the sentences in your essay, I especially liked the line, 'It was also exactly this food that I missed for my two-year sojourn in France and I wanted to eat as soon as my arrival in Korea'. The reason I liked this sentence most was that I also had the same experience when I was abroad. I think that for whoever is staying abroad it's natural to miss one's home country's food, and I think you've expressed this feeling well.
4. X
5. In my opinion, if you add a little eqisode about trying to make this food by yourself, if you have any, would make the essay more interesting.
Second Draft
ReplyDelete200602232 Mijin Yi
My Favorite Food : Bibimbap with bean paste soup
Each time I was asked which food was my favorite, I would have to try to think about it very carefully because since my birth, I have been hardly able to control a big appetite, and every dishes are always only good to me. I like seriously everything to eat. However, since I have been living alone, not any more with my parents, and I don’t have as many opportunities to eat such pretty simple and familiar food as I did before, I realized one day that I was missing, in particular, Bibimbap with bean paste soup. It was also exactly this food that I missed for my two-year sojourn in France and I wanted to eat as soon as my arrival in Korea. As I already said, it is so familiar and Korean and I ate it so often that I didn’t know how good it is in term of both taste and health.
Bibimbap is quite famous and popular these days not only in Asia but in other continents as well. It is even one of the best-seller dishes of Korean Airline between foreigners. It, in general, consists of basically on a bowl of rice, seasoned bracken (Gosari Namul), green pumpkin (Hobak Namul), carrot (Dangeun Namul), cooked roots of balloon flowers (Doraji Namul) and spinach (Sigeumchi Namul), seasoned chopped beef and so on. However, the one made in my family’s way is a little different. First of all, my family’s one doesn’t have rich colors and nice look like the one mostly served in restaurants or seen in many photos as representative Korean traditional food. It rather contains seasoned leaves of peppers (Gochunip Namul), bean sprouts (Kongnamul Muchim), young radish Kimchi (Yeolmu Kimchi) and chopped beef on several cereals-mixed rice. Vegetables put into the dish can be changed according to season. There is, therefore, no a certain recipe with particular ingredients. They are often leftovers in a refrigerator. For my second food added in Bibimbap, bean paste soup called in Korean ‘Doenjangjjige’, it is also different from the one in restaurant; specially the our family’s one is more salty and has less ingredients inside. We mostly use the bean paste made by my grand mother in entirely traditional way. This has its own particular taste; it smells more “traditional”-worse- and tastes more salty and we can see inside not well-mashed beans. I find that this one has a taste more close to each of basic ingredients. It is itself Korean. My mother puts into the soup chopped beef, Tofu, green pumpkin and onion that help the dish taste smooth and less salty than the paste itself.
Whenever my parents said that dishes they liked most were these kinds of foods, so simple, traditional, nothing special. Even if I never tried to make them by myself, I thought that they were too old-fashioned, and even, I, to be honest, laughed at them. However, I know that I've been changed like them and I love these food. I can be sure that they would not be as delicious as when shared with my family. That is, as far as they are served in a friendly atmosphere for my family with seasonal vegetables seasoned in my mother’s way and home-made bean paste, these are and will be my favorite food.