Up until I started this book, my knowledge of Korean food was limited, but every day has its savior. In this case, it was my daughter Melanie who had spent two and a half years teaching English in South Korea and has married a great young Korean man. Mel is a good cook and, like her dad, is not afraid to try different things. We planned this meal over the phone and by e-mail, with some tips from her mother-in-law. We worked alongside each other cooking up this wonderful meal in one day except for the marinades and fermented cabbage, which were done ahead of time. Koreans have dishes that are dedicated to be served at certain events. Mel and I felt that this turned out quite well as a "casual dinner".

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