Mark Bittman's Bulgogi spread (New York Times)

A little tempest in a teapot occurred among Korean food purists when New York Times recipe guy Mark Bittman tackled a backyard Korean barbecue and had the gall to suggest substituting soy sauce for fish sauce in making kimchi. My years of seeing ketchup replacing tomato sauce on pizza and of witnessing honey mustard drenching kebabs has gotten me less vigilante about slights like that. I’m just kinda, well, Zen about it.

Here’s the banchan:




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