Cooking with My Mother

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Being Korean and living in Korea has generally required some rules to me as Korean traditional culture. One of the rules is eating kimchi, the symbol of traditional Korean food and a kind of vegetable that Korean eat with almost every Korean dish. Major ingredients of kimchi include Chinese cabbage, radish, red pepper and garlic and it has a variety of healthful properties. However, the food is a kind of fermented food with spicy and salty. In my opinion, Korean enjoys eating spicy and salty food because the people love the kimchi. Because I’m Korean, I should submit to the fickle finger of fate as being Korean. Despite I was born in Korea, I’m the person who can’t eat spicy and salty food. I tend to be reluctant to eat some Thai foods and Indian cuisines due to piquant ingredient in the foods. For me, appetizing fast foods, delicious-looking colorful Italian foods and greasy meat-based Chinese cuisines are totally better than any kinds of spicy foods to my taste. I have ridiculously been questioned why I dislike eating spicy foods in spite of Korean from many friends since I lived in the United States. Growing up, dinner-time meals were disliked with my family. It could be more appropriate to express that the time was a real drudgery for me as I should eat the spicy, salty and mixed smells of rotten vegetables kimchi every single dinner-time. “Mom, why on earth should I eat that? It is spicy, salty. When I chewed it, I feel like eating spoiled food due to a stench of the food. I like eating a hamburger better than these things,” I said. “You are Korean and should get used to it, my son. All Korean likes eating it. Later, you will be lost without this kimchi,” my mother used to comfort me with a lovable smile. After that, I managed to stifle the spasmodic sobs with putting a piece of kimchi to my mouse. I was so hot spicy for me that I felt the roof of my mouth was

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