It might be a little spicy today
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Description
Book Introduction
Some people read recipes Some people say that a book reads minds A humanist who was a kitchen idiot stands alone in the kitchen. My wife, who is sick in bed, can no longer digest any food properly. The only thing I put in my mouth is the food my husband makes with all his heart. A husband's kitchen diary written to capture the brief moments of joy created by food, rather than the pain and suffering. Why does my heart keep aching when I read a diary that only records the cooking process? |
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Preface | Why am I writing this?
I'll eat the same thing today
A vegetable that resembles the heart of a fool
Homemade 'Chinese Fried Rice'
Because the cucumber looks lonely
Funny Jjajang
Dongtaejeon and Gamjajeon for comfort
Tears of Japchae
Cold water parsley marinated in rat droppings
Okay, vegetable soup.
Banana rides a time machine
Wedge potatoes, steamed anchovies, potato ramen, or jam on bread
Introduction and Main Text of Nagasaki Champon
Vegetable Soup Made with Time
The sorrow and joy of delicious food
Have some gulbi!
I miss the New Year's rice cake soup
Comforting whole wheat bread and Earl Grey milk jam
Bean rice or pine nut porridge boiled with bean rice
Do you like cooking?
Rice water and barley tea as white as snow
Guacamole is nutritious and also medicinal
The Miracle of Space Travel: Dombe Noodles
The Secret of the Omelet
Everyone needs sweet comfort
Macintosh juice
Any Half Day Recipe
The Origins of Cuisine: Basil Pesto
Sweet and sour pork here and there
Mango juice that was saved and turned into poop
Two lunch boxes
Fried rice, jjambbong, and omelets
Overeating Juice
What I didn't see yesterday
The Powerful Benefits of Antibiotic-Free Daepae Samgyeopsal
Super Easy Bibimbap
Barley tea, I guess
Ceremony for relaxation, bean sprout soup and fried rice
If you have no appetite, try the rat droppings chili curry
The Joy of Disposable Gloves
Beef broth, it's delicious though
Ramen vs. Katsuobushi Udon
Stir-fried udon while my wife was taking a nap
Carpe diem, sea cucumber soup
On the way to buy melons
Even the cook needs to eat
Japchae Bap for Me
Daepae Samgyeopsal Rice Bowl, it's good even when you stand and eat it
Barely any cream of broccoli soup
Seafood scorched rice soup
Fragrant soybean paste stew and stir-fried sea cucumber
Two bowls of egg soup
Two bowls of buckwheat soup
Failed monkfish stew, the effect of insurance
On the way to the hospital
You are the juice you drink
Is that what you meant to do?
Very easy bibimbap
Galbitang and scrambled eggs
Happy eating alone
Change your diet a little bit
Chwinamul noodles, it's like this
Fragrant chamnamul noodles
Chicken leg stew
Do you want to eat something even if it's late at night? It's stir-fried beef.
Favorite breakfast
A thought that is so refreshingly innocent
A waterfall on a small cliff
First time traveling alone
The beginning of thrills and suspense
Memories of tens of millions of years
Sunset seen on the steps of Sanbangsan Mountain
Body memory
Preface | Why am I writing this?
I'll eat the same thing today
A vegetable that resembles the heart of a fool
Homemade 'Chinese Fried Rice'
Because the cucumber looks lonely
Funny Jjajang
Dongtaejeon and Gamjajeon for comfort
Tears of Japchae
Cold water parsley marinated in rat droppings
Okay, vegetable soup.
Banana rides a time machine
Wedge potatoes, steamed anchovies, potato ramen, or jam on bread
Introduction and Main Text of Nagasaki Champon
Vegetable Soup Made with Time
The sorrow and joy of delicious food
Have some gulbi!
I miss the New Year's rice cake soup
Comforting whole wheat bread and Earl Grey milk jam
Bean rice or pine nut porridge boiled with bean rice
Do you like cooking?
Rice water and barley tea as white as snow
Guacamole is nutritious and also medicinal
The Miracle of Space Travel: Dombe Noodles
The Secret of the Omelet
Everyone needs sweet comfort
Macintosh juice
Any Half Day Recipe
The Origins of Cuisine: Basil Pesto
Sweet and sour pork here and there
Mango juice that was saved and turned into poop
Two lunch boxes
Fried rice, jjambbong, and omelets
Overeating Juice
What I didn't see yesterday
The Powerful Benefits of Antibiotic-Free Daepae Samgyeopsal
Super Easy Bibimbap
Barley tea, I guess
Ceremony for relaxation, bean sprout soup and fried rice
If you have no appetite, try the rat droppings chili curry
The Joy of Disposable Gloves
Beef broth, it's delicious though
Ramen vs. Katsuobushi Udon
Stir-fried udon while my wife was taking a nap
Carpe diem, sea cucumber soup
On the way to buy melons
Even the cook needs to eat
Japchae Bap for Me
Daepae Samgyeopsal Rice Bowl, it's good even when you stand and eat it
Barely any cream of broccoli soup
Seafood scorched rice soup
Fragrant soybean paste stew and stir-fried sea cucumber
Two bowls of egg soup
Two bowls of buckwheat soup
Failed monkfish stew, the effect of insurance
On the way to the hospital
You are the juice you drink
Is that what you meant to do?
Very easy bibimbap
Galbitang and scrambled eggs
Happy eating alone
Change your diet a little bit
Chwinamul noodles, it's like this
Fragrant chamnamul noodles
Chicken leg stew
Do you want to eat something even if it's late at night? It's stir-fried beef.
Favorite breakfast
A thought that is so refreshingly innocent
A waterfall on a small cliff
First time traveling alone
The beginning of thrills and suspense
Memories of tens of millions of years
Sunset seen on the steps of Sanbangsan Mountain
Body memory
Into the book
That wasn't all.
Even if I just made a simple bean sprout soup and followed the recipe, I couldn't figure out what to do if I was asked to make it again.
I can't tell you how much of a burden it was to have to get used to something I was completely unfamiliar with.
Whenever I entered the kitchen, a thousand-foot cliff always blocked my path.
My mind goes blank.
--- p.11
I remembered something I heard from one of my students who had truly learned cooking.
They say delicious food is made with the heart.
You have to keep your composure and communicate with the material.
When you get angry, food gets angry too.
Food made when you're annoyed is salty.
Looks like you had a good time in the kitchen this morning.
I soaked in the vegetables and enjoyed them with a relaxed and comfortable mind.
--- p.28
Because we are human, we cannot completely escape from human-centered thinking.
On hard and tiring days, let us humbly accept our fate as omnivores who must plunder life to survive.
--- p.36
I felt uneasy so I tasted it before serving it.
Why is it that I don't feel cool? Even if I'm being cool, there's a limit to it.
Even though I didn't use any salt or soy sauce... I looked around and saw that I had sliced some green chili peppers and left them out.
What should I do? I stir-fried everything... I don't know what to do.
I added three finely chopped green chili peppers and mixed the japchae again.
“I also added some mild green chili peppers.
how is it?"
“Eww! It’s so spicy.
“How much of that non-spicy green chili pepper did you put in?”
“Three big ones.”
I ate japchae while crying and drinking ice water.
'Why didn't they smell at all earlier? Those things.
'He was determined to pick on me.'
It's incredibly spicy, but it's still delicious.
I ate it without thinking, shedding tears at the spiciness that overcame the blandness of the saltiness.
Even I, who can't eat spicy food well.
--- p.40
Longing alone can kill a person.
How happy I would be if I could meet the face I've been longing for.
--- p.67
“Cooking requires selecting good ingredients, preparing them well, using the right cooking tools, lighting the fire, and following the right steps to prepare the food.
Washing dishes and cleaning up leftover ingredients is no easy task.
When I tried this, my fingers started to tingle and my skin hurt, so I couldn't sleep.
“How could I, a lazy person like me, enjoy doing something like that?”
--- p.74
While eating Dombe noodles, I recall that dazzling afternoon on the Jeju Island beach.
Can I go back again? When I serve food, I can tell what they're thinking just by watching them use their chopsticks.
It must have already been teleported.
As you might guess, Dombe noodles are special from the broth itself.
It tastes like pork broth with almost all the fat removed.
Plain and deep.
The scent is also good.
The same goes for meat.
It has a slightly sweet taste with no fishy smell and is slightly fermented.
That special taste combines with the place in your memory to create a miracle.
--- p.81
From the moment I entered the palliative care ward, my mind had completely changed.
As long as it wasn't painful right now, or even if it was a little painful, as long as I could eat it, I'd let them eat 'anything they wanted.'
Food for fighting illness was painful to even eat.
A salt-free shaman! And all animal products are forbidden! There's not much to eat, and it's tasteless.
The pain of having to eat little by little just to survive was unspeakable.
--- p.124
I'm still a beginner, so I can't cook two or three dishes at once.
You can only produce one type at a time.
I've never cooked food for three or four people who wanted different dishes and had them all eat together.
Let my wife eat, let my son eat, and let me eat (or skip).
It's been like that all along.
--- p.133
For some reason, my smartphone has been rejecting my fingerprint.
No matter how well I put my thumb on it, it was always 'no'.
I had no choice but to open the door in a pattern, but I had no idea why.
Until then, I didn't know that doing some kitchen work could erase fingerprints.
--- p.140
They brought me a plate of napa cabbage kimchi and sea cucumber soup.
These days, people bring me food without tasting it.
Well, it's not necessarily because of confidence, but it's been like that for some time now.
Then I get nervous.
Will it taste good? Will I enjoy it? I watch them eat from a little distance.
“Oh my gosh, it’s so delicious!”
At those words, my whole body relaxes.
--- p.157
It's rare to be able to leisurely eat a delicious meal alone.
Usually, I just stand and quickly fill my stomach.
Before, I would boil ramen and eat it in a jiffy.
Pour in plenty of water.
When it boils, add the soup, some glass noodles, ramen, and rice cakes.
Add one egg at an appropriate time.
The side dish is kimchi.
Sometimes I served it with peanut stew or pickled plum.
I've hardly ever done anything like chopping green onions or anything like that.
These days, people use cutting boards and knives even when eating alone.
Sometimes, we eat things like pork belly rice bowls.
--- p.167
I finished making the juice and I feel upset.
There is no pretty bottle to put it in and bring it to you.
I searched the whole house, but it wasn't there.
I had no choice but to put it in a bottle I hated.
I have to leave home early tomorrow and buy it.
This damn forgetfulness… I had to go looking for my smartphone.
Where on earth is it… I barely found it and took a note of it.
'Three small, pretty glass bottles.'
My wife's face overlaps the letters.
The momentary joy and sparkle that passed through my eyes when I drank mango juice… After a while, I raised my head and smiled like a baby.
This is the taste.
I think I'll live.
This memory will also fade with time.
With this pain now.
--- p.197
Everyone is an island, and there are boats that travel between them.
Although the ferry leaves frequently, it is rare for a request to be properly conveyed.
As time goes by, you can see that some of them are just abandoned at the dock.
The reason I was upset, resentful, angry, and about to leave was because of the decades of love that had passed by.
That ferry is still, and probably always will be, unreliable.
I know now that it is so.
It's such a sad thing.
Even if I just made a simple bean sprout soup and followed the recipe, I couldn't figure out what to do if I was asked to make it again.
I can't tell you how much of a burden it was to have to get used to something I was completely unfamiliar with.
Whenever I entered the kitchen, a thousand-foot cliff always blocked my path.
My mind goes blank.
--- p.11
I remembered something I heard from one of my students who had truly learned cooking.
They say delicious food is made with the heart.
You have to keep your composure and communicate with the material.
When you get angry, food gets angry too.
Food made when you're annoyed is salty.
Looks like you had a good time in the kitchen this morning.
I soaked in the vegetables and enjoyed them with a relaxed and comfortable mind.
--- p.28
Because we are human, we cannot completely escape from human-centered thinking.
On hard and tiring days, let us humbly accept our fate as omnivores who must plunder life to survive.
--- p.36
I felt uneasy so I tasted it before serving it.
Why is it that I don't feel cool? Even if I'm being cool, there's a limit to it.
Even though I didn't use any salt or soy sauce... I looked around and saw that I had sliced some green chili peppers and left them out.
What should I do? I stir-fried everything... I don't know what to do.
I added three finely chopped green chili peppers and mixed the japchae again.
“I also added some mild green chili peppers.
how is it?"
“Eww! It’s so spicy.
“How much of that non-spicy green chili pepper did you put in?”
“Three big ones.”
I ate japchae while crying and drinking ice water.
'Why didn't they smell at all earlier? Those things.
'He was determined to pick on me.'
It's incredibly spicy, but it's still delicious.
I ate it without thinking, shedding tears at the spiciness that overcame the blandness of the saltiness.
Even I, who can't eat spicy food well.
--- p.40
Longing alone can kill a person.
How happy I would be if I could meet the face I've been longing for.
--- p.67
“Cooking requires selecting good ingredients, preparing them well, using the right cooking tools, lighting the fire, and following the right steps to prepare the food.
Washing dishes and cleaning up leftover ingredients is no easy task.
When I tried this, my fingers started to tingle and my skin hurt, so I couldn't sleep.
“How could I, a lazy person like me, enjoy doing something like that?”
--- p.74
While eating Dombe noodles, I recall that dazzling afternoon on the Jeju Island beach.
Can I go back again? When I serve food, I can tell what they're thinking just by watching them use their chopsticks.
It must have already been teleported.
As you might guess, Dombe noodles are special from the broth itself.
It tastes like pork broth with almost all the fat removed.
Plain and deep.
The scent is also good.
The same goes for meat.
It has a slightly sweet taste with no fishy smell and is slightly fermented.
That special taste combines with the place in your memory to create a miracle.
--- p.81
From the moment I entered the palliative care ward, my mind had completely changed.
As long as it wasn't painful right now, or even if it was a little painful, as long as I could eat it, I'd let them eat 'anything they wanted.'
Food for fighting illness was painful to even eat.
A salt-free shaman! And all animal products are forbidden! There's not much to eat, and it's tasteless.
The pain of having to eat little by little just to survive was unspeakable.
--- p.124
I'm still a beginner, so I can't cook two or three dishes at once.
You can only produce one type at a time.
I've never cooked food for three or four people who wanted different dishes and had them all eat together.
Let my wife eat, let my son eat, and let me eat (or skip).
It's been like that all along.
--- p.133
For some reason, my smartphone has been rejecting my fingerprint.
No matter how well I put my thumb on it, it was always 'no'.
I had no choice but to open the door in a pattern, but I had no idea why.
Until then, I didn't know that doing some kitchen work could erase fingerprints.
--- p.140
They brought me a plate of napa cabbage kimchi and sea cucumber soup.
These days, people bring me food without tasting it.
Well, it's not necessarily because of confidence, but it's been like that for some time now.
Then I get nervous.
Will it taste good? Will I enjoy it? I watch them eat from a little distance.
“Oh my gosh, it’s so delicious!”
At those words, my whole body relaxes.
--- p.157
It's rare to be able to leisurely eat a delicious meal alone.
Usually, I just stand and quickly fill my stomach.
Before, I would boil ramen and eat it in a jiffy.
Pour in plenty of water.
When it boils, add the soup, some glass noodles, ramen, and rice cakes.
Add one egg at an appropriate time.
The side dish is kimchi.
Sometimes I served it with peanut stew or pickled plum.
I've hardly ever done anything like chopping green onions or anything like that.
These days, people use cutting boards and knives even when eating alone.
Sometimes, we eat things like pork belly rice bowls.
--- p.167
I finished making the juice and I feel upset.
There is no pretty bottle to put it in and bring it to you.
I searched the whole house, but it wasn't there.
I had no choice but to put it in a bottle I hated.
I have to leave home early tomorrow and buy it.
This damn forgetfulness… I had to go looking for my smartphone.
Where on earth is it… I barely found it and took a note of it.
'Three small, pretty glass bottles.'
My wife's face overlaps the letters.
The momentary joy and sparkle that passed through my eyes when I drank mango juice… After a while, I raised my head and smiled like a baby.
This is the taste.
I think I'll live.
This memory will also fade with time.
With this pain now.
--- p.197
Everyone is an island, and there are boats that travel between them.
Although the ferry leaves frequently, it is rare for a request to be properly conveyed.
As time goes by, you can see that some of them are just abandoned at the dock.
The reason I was upset, resentful, angry, and about to leave was because of the decades of love that had passed by.
That ferry is still, and probably always will be, unreliable.
I know now that it is so.
It's such a sad thing.
--- p.227
Publisher's Review
It's like a cookbook, but it's not a cookbook. It talks about food, but it's not just food.
A wife who is battling cancer asks her husband, who has never done any proper kitchen work, to cook for her.
The wife is so ill that she cannot digest any food properly, and can only eat the food her husband has prepared with all his heart.
My husband is a desk-bound man whose job is reading and writing, and the only cooking he has done is making ramen.
The kitchen is a huge challenge for him.
Every time I stand in front of the kitchen counter, my mind goes blank, I get confused when I have to cook something I've already made, and I often forget things I need to prepare in advance.
As someone who learned everything through writing, I started with notes, and those notes grew into literary essays that were like a cookbook, but not a cookbook.
At first glance, it seems like a collection of recipes simply recording the cooking process, or a memoir of mistakes to avoid, but the reader will often find themselves feeling a pang of emotion.
Because the difficult story that the author is trying to hide is gradually revealed.
Over 60 recipes for everyday meals, presented in elegant sentences, and a "cooking spirit."
Although he may skip over the food he makes for himself, he always puts his heart into cooking for his wife.
At first, he seems to be proud of making simple dishes like bean sprout soup or fried rice, but soon he becomes confident in his knife skills and can even make difficult dishes like braised skate and sea cucumber soup.
Of course, the bean sprouts in the Aguijjim are not crunchy, and the sea cucumber soup is somewhat similar to Ryu Sanseul.
The menus in this book themselves are nothing special.
Most people eat rice and side dishes at home, but the little drama that comes from making and eating them is always special.
There are about 60 such dishes.
The cooking methods and processes are described in detail, so it is perfect for getting hints when you are wondering, "What should I eat today?" or as a cooking reference book, but the "heart of cooking" contained in the elegant sentences that make the cooking descriptions read like literature always resonates even more deeply.
Short moments of joy created through food, not pain.
The word the author uses most often when describing the cooking process is 'simple'.
If you read it, you'll see that it's actually not that simple.
For example, when he prepares vegetable soup by preparing 20 different vegetables one by one and boiling them for over three hours, his wife asks what he made of them, and even then, he answers, “It’s simple.”
Perhaps it's a self-inflicted spell, a kind of boast or joke, to make a difficult task seem light.
That's why it often feels more poignant.
The author tries to brightly portray the fleeting joy that comes when you cook and enjoy a meal, while also hiding sadness and joking.
The author says in the preface:
“I wanted to prolong the rare, brief moments of joy that come as I navigate the seemingly endless, thorny path of suffering that is cancer.” Perhaps that’s why readers feel like they’re receiving warm comfort and strength rather than sadness.
I try not to show it, but the sadness inevitably seeps out
Although he rarely talks about the difficult process of fighting an illness and caring for someone, and never shows his sadness, he cannot help but feel the pain and sadness welling up inside him.
The time left for his wife is not long.
I want to make whatever my wife wants to eat, but things don't always go my way.
Sometimes, a crisis comes unexpectedly and you end up in the emergency room, unable to taste the finished meal or even stopping the cooking altogether.
The author named the dish 'Jump Jump Sweet and Sour Pork' because he kept making it, but his wife wanted to eat it and he wanted to make it too, but it ended up in the refrigerator in an unfinished state.
A wife who is battling cancer asks her husband, who has never done any proper kitchen work, to cook for her.
The wife is so ill that she cannot digest any food properly, and can only eat the food her husband has prepared with all his heart.
My husband is a desk-bound man whose job is reading and writing, and the only cooking he has done is making ramen.
The kitchen is a huge challenge for him.
Every time I stand in front of the kitchen counter, my mind goes blank, I get confused when I have to cook something I've already made, and I often forget things I need to prepare in advance.
As someone who learned everything through writing, I started with notes, and those notes grew into literary essays that were like a cookbook, but not a cookbook.
At first glance, it seems like a collection of recipes simply recording the cooking process, or a memoir of mistakes to avoid, but the reader will often find themselves feeling a pang of emotion.
Because the difficult story that the author is trying to hide is gradually revealed.
Over 60 recipes for everyday meals, presented in elegant sentences, and a "cooking spirit."
Although he may skip over the food he makes for himself, he always puts his heart into cooking for his wife.
At first, he seems to be proud of making simple dishes like bean sprout soup or fried rice, but soon he becomes confident in his knife skills and can even make difficult dishes like braised skate and sea cucumber soup.
Of course, the bean sprouts in the Aguijjim are not crunchy, and the sea cucumber soup is somewhat similar to Ryu Sanseul.
The menus in this book themselves are nothing special.
Most people eat rice and side dishes at home, but the little drama that comes from making and eating them is always special.
There are about 60 such dishes.
The cooking methods and processes are described in detail, so it is perfect for getting hints when you are wondering, "What should I eat today?" or as a cooking reference book, but the "heart of cooking" contained in the elegant sentences that make the cooking descriptions read like literature always resonates even more deeply.
Short moments of joy created through food, not pain.
The word the author uses most often when describing the cooking process is 'simple'.
If you read it, you'll see that it's actually not that simple.
For example, when he prepares vegetable soup by preparing 20 different vegetables one by one and boiling them for over three hours, his wife asks what he made of them, and even then, he answers, “It’s simple.”
Perhaps it's a self-inflicted spell, a kind of boast or joke, to make a difficult task seem light.
That's why it often feels more poignant.
The author tries to brightly portray the fleeting joy that comes when you cook and enjoy a meal, while also hiding sadness and joking.
The author says in the preface:
“I wanted to prolong the rare, brief moments of joy that come as I navigate the seemingly endless, thorny path of suffering that is cancer.” Perhaps that’s why readers feel like they’re receiving warm comfort and strength rather than sadness.
I try not to show it, but the sadness inevitably seeps out
Although he rarely talks about the difficult process of fighting an illness and caring for someone, and never shows his sadness, he cannot help but feel the pain and sadness welling up inside him.
The time left for his wife is not long.
I want to make whatever my wife wants to eat, but things don't always go my way.
Sometimes, a crisis comes unexpectedly and you end up in the emergency room, unable to taste the finished meal or even stopping the cooking altogether.
The author named the dish 'Jump Jump Sweet and Sour Pork' because he kept making it, but his wife wanted to eat it and he wanted to make it too, but it ended up in the refrigerator in an unfinished state.
GOODS SPECIFICS
- Date of issue: April 20, 2018
- Page count, weight, size: 248 pages | 402g | 140*215*20mm
- ISBN13: 9788954650946
- ISBN10: 8954650945
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