The very first Korean dish I tried in my life was bibimbap, and it honestly changed the way I looked at food. I vividly still remember the moment the chef placed the food in front of me, steam rising from the rice hidden underneath a perfect circle of colorful vegetables. There were soft mushrooms, thin slices of carrot and zucchini, crisp bean sprouts, tender spinach, and right in the middle of the rice, a sunny-side-up egg that looked too perfect to touch. A dollop of deep red gochujang sat on top, its color so bold it was so irritating for me to take the first bite. Imagine!!

Within a twinkle of a second, I just admired it. The arrangement was so neat, like a piece of crating art. Immediately without wasting much time again, I picked up my spoon, broke the yolk, and started mixing everything together. The egg coated the rice, the sauce wrapped itself around every grain, and suddenly all those separate ingredients became one attractive, flavorful bite. The vegetables gave it freshness, the rice itself made it comforting, and every bite was slightly different, sometimes satisfying to chew., sometimes soft, but always delicious.

That same afternoon, my friend insisted that I should give kimchi a trial. I hesitated. The smell was intense, and its fiery red color made me think it would be too spicy. But when I finally took a bite, it trapped me in a good way. It was tangy, a little sour, spicy, and had that satisfying crunch that made it hard to stop eating.

By the time I tasted bulgogi, later thin strips of beef, marinated in a sweet and savory sauce, grilled until smoky and tender, I knew I was totally hooked.

When l think back, it wasn’t just about eating something new. It was about discovering a whole new world of flavors, taste, textures, culture and traditions. From that day, Korean food wasn’t just “another Cookery” to me, it became something I fell in love with, something I loved sharing with others, and a reminder of how trying one dish can open the door to an entirely different cultures in the world.