This past weekend, I saw Julia Cho’s play Aubergine at the Everyman Theatre in Baltimore, Maryland. It was a beautiful play about food and memories in context of a Korean-American family. It’s a play that I’d bet anybody could relate to.
However, there are references to foods that not everybody would know. One of the most moving scenes (for me at least) had to do with muguk, a Korean radish soup. I know Korean food has a reputation for being spicy and funky, but this is the complete opposite: it’s a simple, unassuming soup. There’s a subtle depth to its golden broth, the radishes’ gentle sweetness counterbalancing the salt and umami from the soup soy sauce (gukganjang). And when you mix it with rice… it’s comfort in a bowl.