Growing up in the south under North Korean mother
I happened to be born to a lady from the north when the smoke of war seemed not completely gone yet in the air, so to speak, in Korea of late 1950s. We lived in Busan, the southernmost city, but the dining table of my family belonged to PyongYang. The food she, so tall and handsome, produced with such an ease to the little boy's eye, was not that salty and spicy, different from the foods I could smell and see in my classmates’ Dosirak ( Lunchbox ). It looked whiter over all, using less red pepper and soy sauce. And that was the way I liked it. D ongChimi, sometimes called Mul-Kimchi, is one of the typical northern Korean foods Like there are various dialects in Korea, there are as many different tastes and dishes by province. And that was one of the reasons why a lot of Korean restaurants have come to specialize in one specific dish, like Sun-dubu, Samgetang, Cold noodle, Jokbal, Ha...