Korean Flavours, A Brief History Poem by Wilson Khor W.H.

There are still so much for me
to learn about Korean cooking.

But I do know
they fermented their kimchi
and gochujang sauce
with centuries of harsh winter;

Grilled their samgyupsal
with the sound of warhorses
trampling dusts with hooves;

Filled pots of budae jjigae
with morsels of hunger and grief,
and the resilience of their people

We could all enjoy today
served at premium prices
on tables with electronic grills
in air-conditioned restaurants.