Ferments, Holy Food and Face Masks
An unexpected journey with Monk Chef Jeong Kwan
Written by Anna Norström
A tiny little tentacle is waving, reaching the tip of one of my chopsticks.
It’s a squid, alive and kicking, and it's joined by fellow friends squirming inside this steak tartar I’m about to eat. I’m in Seoul, South Korea, and more specifically at Buchon Yukhoe inside Gwangjang Market.
I take healthy gulp of soju and down it goes. …