Wolnamsam Dinner

Step One, Setup

The ingredients.

The Sauces

The black circle is where you cook the pork. The pot on top is taken off and flipped over to hold...

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Uploaded on Oct 27, 2007

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The beet water is for softening the rice paper. The vegetables are, from top left: Onion, Sesame...

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Uploaded on Oct 27, 2007

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Top Left, Spicy and thick. The Bottom Left, Spicy and Oily. The top middle is my favorite, a kicking...

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Uploaded on Oct 27, 2007

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Rice paper

Rice Paper

Rice Paper

This is what rice paper looks like BEFORE you put it in the beet water.

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Uploaded on Oct 27, 2007

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After you put the rice paper in the beet, it softens up and you can wrap it around the vegetables.

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Uploaded on Oct 27, 2007

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The rice paper holds the vegetables. Sesame, cabbage, onions, beets. The works! Now, to dip it in...

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Uploaded on Oct 27, 2007

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All wrapped up

That's not all

Handmade Kalguksu noodles.

After you fold it up, all there is left to do is eat it.

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Uploaded on Oct 27, 2007

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After you finish off the mountain of vegetables, you start to work on the soup that's been boiling...

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Uploaded on Oct 27, 2007

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These noodles are added to the broth that's been cooking down in the middle of the hot...

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Uploaded on Oct 27, 2007

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Noodles, now cooked.

Time to add the rice

Stirring the rice

Oh, those mushrooms and odaeng pieces don't go to waste here. It's so delicious, but there is more!

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Uploaded on Oct 27, 2007

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Course three: Juk, or rice porridge. Just the thing to line your ribs for the walk home. Time to add...

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Uploaded on Oct 27, 2007

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You must keep stirring the rice until it starts to bubble. Then it's time to eat the porridge.

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Uploaded on Oct 27, 2007

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Porridge time.

This is rice, seasoned with the reduced broth from the meat and noodles, and an egg. It's a worthy...

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Uploaded on Oct 27, 2007

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