there is something relaxing about mixing by hand. That’s something else I’ve noticed about my lessons with my mom. There’s a lot of tactility in Korean cooking, whether it’s rolling gimbap or hand-mixing japchae or rubbing paste onto leaves of homemade kimchi. It makes me feel like I’m actually a part of it. And maybe all along, it was this easy to be part of it, if only I had been interested enough to ask.
