Kimchi, Conversations and flatulence
I’m sliding back into nights again and it feels that routine is returning like the ebb and flow of the sea. At least after this run of shifts I have a longer break off than just two clear days , so the jet lag will be minimised somewhat and I can be free of groggy heads and disorientated waking. Yesterday I cooked. I’m still transfixed by Korean food so I cooked chicken, vegetables ( pat choi, baby sweet corn mange tout, with long slivers of carrot) with gochujang ( Korea’s ubiquitous red pepper paste) and added udon noodles with splashes of lemon and soy . I had already made shrimp, garlic and spring onion gyoza dumplings, so I gently fried them on one side then added a light chicken stock so that the other sides could steam through and boxed them with bokkeun kkae ( toasted sesame seeds) with an accompaniment box of Kimchi ( fermented cabbage) As I was turning a patient in bed, I think he got a whiff of a garlic dumpling I had just eaten and told me ...