Bo-sam at Halmoni Bo-sam House.

Tuesday, August 19, 2008

I love Bo-sam. I think it's the steamed pork with the fat that's like velvety icecream.
I love the perilla leaves, with it's licorice flavor and the peppermint zing of the garlic. It feels like a icecream cone made for cavemen.
There is just something rustic about theblend of pork, the smell of kimchi, and the spice of the peppers. It feels earthy and primordial.

I think if Benjamin Franklin had ever tasted pork prepared this way, Thanksgiving would be an entirely different experience.
Go eat some Bo-sam today. I believe that this will be the next food trend to come out of Korea.

Dan
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