The one thing I hadn’t counted on was how much I would miss Korean food. It’s been just shy of a week since my flight touched down in Sydney. I’ve gone through a standard re-entry regime of family dinners and souvenir exchange. Last Thursday I delivered my final report on the interning experience to the MeCo staff and fellowship-program founder Richard Broinowski. But time and time again my mind turns back to the giant bowl of bibimbap I ate for my final meal in Seoul. The winter chill here in Sydney would go especially well with some dolsot bibimbap, where the rice comes in a sizzling hot stone bowl, which fries the bottom layer into a crispy yellow crust. And my clogged nose could definitely benefit from a spicy gochujang jigae soup, or tteokbokki rice cakes purchased from the ever-present pojangmacha street food carts. Of course, an appreciation for the breadth and depth of Korean cuisine has been just one benefit of my month as a fellowship intern at The Korea Herald.
Delicious dolsot bibimbap. Photo by Nick Gowland