Mexico Medical Student |

I’m a total foodie. By that I mean I not only love food, but I love the process, the cooking, the variation, the art behind the scenes, the meticulous attention to detail that can go into a dish. I married a good cook too, so that doesn’t hurt, but as she’ll tell you, I bump her out whenever I have the chance. Having an adventerous palate also means that I’ll go to an Asian grocery and buy things without knowing exactly what they are, relying mainly on the pictures.

I prepared an udon noodle bowl that I bought at just such a market before coming down here, and I wanted to look at the ingredients. I was met with some Engrish like “wel shonion” and “sea tangle.” I had no idea what the first was, but “sea tangle” sounds like it deserves some respect lest I hurt myself, so I decided to Google it. Since I figured I was going to blog about all of this w/pictures, when I found this entry reviewing my very same noodle bowl, the project came to a halt, my thunder stolen. (on the upside, it saved me some time)

See the pinwheel seafood bits? Tasty, but not as tasty as the brown, amorphous blobs. The non-meat look about them is because they are small fried seafood cakes, made soft and squishy of course because of the boiling water. I added some sesame oil and some Sriracha sauce and chowed down. Mmmm…mmm….

If anybody knows Korean, can you please translate? Just curious to see if it says anything different than the obvious.