KIMCHI, JJIGAE, JATJUK, PORK belly ssam, gimbap: the indie pop singer-songwriter Michelle Zauner, 32, can still vividly recall the many dishes her late Korean mother, Chongmi, made for her. More than just maintaining cultural heritage, food in Zauner’s household served as a sign of her mother’s love. Especially during those times when she would fly back home to Eugene, Oregon, from college, Zauner would be greeted with a celebratory and lavish meal prepared by Chongmi.
“The thing that I always associate with her is her kalbi (Korean short ribs) recipe,” the New York City-based Zauner recalls. “She would marinate kalbi a couple of days before I came home. And she would buy these two different types of kimchi: dongchimi, this white radish kimchi that’s served with broth, sesame seed oil and gochugaru…
