Journalism of Courage
For the hundreds of Koreans in the city,home food might probably be the last thing they miss here,for many have a common address to head to when it comes to splurging on their staple dish. Settled in the city for the last seven years and proficient in its preparation An Yeunsuk frequently cooks the Kimchi for her fellow nationals.
Kimchi,primarily made from the Chinese cabbage is a side dish that is generally combined with rice. The 68-year-old An Yeunsuk who stays in Aundh with her family has the preparation invariably ready at her place. “I get orders mostly from students as well as from other Koreans who work in Aundh. While the kids ask for a couple of kilos twice a week,I provide in bulk as much as 15 kgs for the working people once a month and that’s why I have it at all time set in my house. It is an extensive process and needs careful preparation. The cabbage is marinated in salt for around 12 hours and later it’s each layer carefully stuffed with the sauce. The sauce consists of hot pepper,which is the key ingredient,fish sauce,ginger,garlic,sesame oil and chilli powder. The most important task is to slot it evenly in each layer that determines the taste of the dish,” she adds.
Hwang Jin is one of her regular buyers since the last one year. “She has a unique skill and experience and the taste is just perfect. For someone like me cooking is not possible and availability of Kimchi in the neighborhood and in all its authenticity is a great relief,” he adds.
