Sunday, January 17, 2010
Banchan from Sandang
It's the ultimate sign of respect and care when someone serves you a large array of different side dishes. Each dish may take up to 2 weeks to make (for fermentation). If you ask a Korean person who makes the best food, 9 times out of 10 they will say their mother. Why? Their mother would take the time to make all of the ingredients by hand and it's that extra care and knowledge of sharing that brings an extra amount of affection for the food.
Sandang follows the principles of slow food and everything is made in-house with the idea that the person eating it will have be healthier because of eating it. Korean food is so colorful because each color and each dish is supposed to heal and nurture a different part of the body. I guess it's like having a delicious multi-vitamin everyday.