Tteokguk for a New Year and a New Start
When I was younger, I didn’t understand the restorative, purifying effect of tteokguk. Maybe I didn’t even feel like I deserved it. This year, I welcome it.
This is , a monthly column by Noah Cho about how food and cooking can inform our identities.
MaybeI’m ready to cook again
Noah Cho teaches middle-school English in the San Francisco Bay Area. His writing has appeared on NPR's CodeSwitch, Shondaland, The Atlantic, and The Toast. He spends most of his free time going on hikes with and taking photos of his doggo, Porkchop. Find him on Twitter @noahreservation and Instagram @noahreservations
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Ramen is comfort food, a thing to soak up your regrets and get you through a rough day. But my favorite way to enjoy it has courted great controversy among my friends and family.
I used to imagine having a Korean mother, someone rich in stories and jokes about Korean food and culture. My Korean mom would, ideally, be Maangchi.
In her illness, Korean food was all my Polish-American mom from Jersey wanted to eat. It was all that she could bear.
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