12: Ni-Bump-ght

Kang Park-Min
Min had seen how some oekuk-saram (foreigners) were uncomfortable with being shown respect. But the simple fact of knowing that did not mean he came anywhere close to understanding it.
“Dee-Gee is a nice name, two syllables,” he said with a smile and a nod. “I like that name.”
He saw she said grace and joined her. He may have come from the shamanic tradition but he had had a lot of friends who were catholic and had no problem with observing the traditions of others. Respect again.
Whilst he liked some American foods they were not his staples, the flavours were indeed bland, it was all the sugar and fat he was sure. But they should not all have been dull and boring.
“One moment Dee Gee please,” Min said, excusing himself. He returned moments later with his kimchi pot from the servery. “This is kimchi. It is a staple food in Korean cooking. It is a traditional side dish of salted and fermented vegetables, such as napa cabbage, radish, this one is made with a selection of seasonings that were preferred in my village. Gochugaru, spring onions, garlic, ginger, and jeotgal. It is used in a variety of soups and stews, this morning I am having it with scrambled eggs.” He took off the lid of the ceramic coloured with the Obangsaek the five Korean traditional colors of white, black, blue, yellow and red. “Most here find it too pungent, I think is the word. The main flavor notes are sour, spicy, and umami. Perhaps you could try a little and see if you find it bland.”
Min handed her a fresh fork that he had also collected.