what’s more interesting to me about this article is that most “american” (white) friends who had any sort of “dduk” with me, hated it. They don’t like the sticky or chunky doughyness of it.

a long time ago when i used to waiter in korean restaurant, I saw a liberian who always would get ddukbokki. I asked him why he always get ddubokki instead of something else and he said that it reminded him of a casava dish from back home.

obviously the korean writer thinks “american” means white people from northeast. i’ve noticed that it’s a lot harder to find “HOT” salsa here as opposed to California where I had the best (real) tacos. spicy dishes are almost always at ethnic restaurants. I’ve been to pubs here who would sell fish and chips, but they don’t have tabasco sauce.

the most spicy food i’ve ever had was Indian. But come on. I have tons and tons of “american” friends who never even eaten Indian let alone know what vindaloo is. They think pad thai noodles is spicy. I hear real Thai food is extremely spicy, but hell… it’s all fusion here in new york. All the zagat reading gastronomes in New York thinks spice is what poor chefs use to cover up their lack of culinary skills.

I’m sure it will be cheaper in Korea by serving as well, but the difference won’t be $2 compared to $19.99.

The $2 is probably at some pojangmacha or street food vendor while the $19.99 is probably a huge dish as an appetizer or anju.

besides your little idiot friend trying to save you from the embarrassment of asking a stupid question, yes, quit a few people understood what i wrote…including you.

‘here’s what pawi was saying…’ bum

‘#74, nicely put.’ linkd

No.

http://www.timesonline.co.uk/t.....577962.ece

Strange that they would serve spicy food in London, though, because British people don’t like spicy food.