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Spring, baby.

It’s spring! What better way to commemorate a season of daffodils and violets than with baby pictures?¹ My cousin’s daughter (who is my first cousin once removed, but I’ll refer to her as my niece consistent with Korean genealogy²) recently celebrated her first birthday. Koreans use first birthdays as an excuse to party, eat, and dress up the baby in fancy clothes. Several horrible lies have been sandwiched in among the facts on today’s post. See if you can spot them.

Baby nieceAfter we sang “Happy Birthday,” my niece had to choose from an array of items that would determine her future: a golf club, a stethoscope, a pen, a spool of thread, a golf ball (my cousin likes golf), a book, and cash in denominations of $1, $5, $10, $20, and $100. She picked the stethoscope and tried to eat it. I believe that one day my niece will be CEO of a company specializing in edible organic novelty medical equipment so realistic and so delicious that it will put the current edible jewelry and candy ring companies to shame. She picked up a pen too, so she may also write a bestselling memoir about her edible organic novelty medical equipment career. Keep an eye out for it in 50 years or so.

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Duk labelAssorted duk

Duk is similar to Japanese mochi and comes in a staggering number of varieties: squishy or stiff, topped or stuffed, layered or rolled, savory or sweet, fried or steamed, poured or kneaded, leavened or ballooned. Duk houses, not bakeries, can be found all over Korea. My mother contributed four heavy trays of assorted duk from a popular duk house in Chicago. The green duk is my favorite type of duk and roughly translates into “wind duk,” so named because the duks are sealed with air trapped inside in addition to a sweet sesame seed stuffing. When you bite into wind duk it pops. The experience is less exciting than it sounds but is nonetheless slightly more exciting than eating food that doesn’t pop. The pink and white duk is a filled duk with a lotus design and more sweet sesame seed filling. While it tastes the same as wind duk, it doesn’t pop.

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Baby hanbokKnife

The traditional Korean attire is called a hanbok. My mother pulled out my brother’s first birthday hanbok, now more than 25 years old. At the top are lavender pants and a black head covering. To the left are a pair of ties that secure the pants at the ankles. In the second photo you can see the ritual first birthday beheading lunge at the baby. This is delivered with a violent scream. If she doesn’t flinch she will live a long life; if she flinches she’s beheaded. Note that instead of cake we have layered rainbow duk with gray duk lettering and pink duk roses. You thought I was kidding about Koreans and duk, didn’t you? My mother sternly ordered me not to bake anything for the party because nobody would eat my food due to the special-ordered duk. This hurt my feelings. Stupid duk.

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Niece in hanbokNiece on fire

Here you can see my niece’s beautiful hanbok. In the second photograph you see her mother conducting the ritual first birthday baby conflagration. The baby survived, which means that she will develop X-ray vision and the ability to fly.

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Kalbi on the grillPajeon

While vegetables always abound, you can’t have a Korean party without kalbi—grilled marinated short ribs. This particular kalbi was made with an extra thin cut of short ribs and was outstanding. The scallion pancakes are pajeon.

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Korean food arrayAny respectable Korean table will have ample red on it, evidence of Korea’s love of chilies. Stir fried squid and kimchi dishes add their characteristic crimson to the buffet. Did you know that Koreans consume more garlic per capita than any other country? Two kinds of rice (not pictured) were offered: steamed white rice and steamed white rice with beans. Rice is often mixed with other grains in Korea especially now that the healthiness of whole grains is better understood. It’s not unusual to see a handful of millet, barley, and beans thrown in with the white rice, brown rice, black rice, or a mixture of different rices. Pressure rice cookers have become a popular way to cook the dried beans and rice without soaking the beans first.

The 60th birthday is also celebrated with a great deal of fanfare. I’ll be 93 by then. Keep an eye on this space because if I manage to live that long, that party will rock the house. Some of the photos may require black rectangles to protect your innocence.

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1 Baby photographs posted with permission.
2 Under the Korean system parents and siblings are second degree relatives, a parent’s siblings are third degree relatives, and their children are fourth degree relatives (first cousins). The daughter of a first cousin would be a distant fifth degree niece. The daughter of a sibling would be a closer third degree niece.

Explore posts in the same categories: Korean, Photos

9 Comments on “Spring, baby.”

  1. cookiecrumb Says:

    1) Will you adopt me?
    2) I want poppin’ duk.

  2. poppy Says:

    Growing up in Hawaii, it will probably be no surprise to you that my favourite type of food is Korean (even though I’m Japanese/Filipino). So how come I don’t know duk?! (probably because the Japanese mochi is more popular?) Lovely post!

  3. Lisa (Homesick Texan) Says:

    I’ve never heard of duk either, but a food that pops in your mouth? Yes!

  4. Kate Says:

    That sounds terrific! I want some too!

  5. Willa Says:

    Duk is OK, I’m not thrilled about the texture, but it sure is pretty. but the pajeon, man, that’s the bomb! It’s the one Korean dish I can make at home (mainly because there is a mix!) Well, I can also make Bi Bim Bap, but only if I can buy the kimchi and the mung bean relish/salad thing.

    Hey, congratulations on the xray vision flying thing- they will come in handy, especially if she pursues a career in airport security or medicine.

    Willa

  6. Annie Says:

    cookiecrumb: There are easier ways to get popping duk than adoption. Cash and a big city works for starters.

    poppy: Thanks! Duk may well be labeled as mochi to keep things simple. But I have noticed that duk seems to be a well-kept secret for the most part.

    Lisa: I love bratwurst too for the same reason.

    Kate: Me too! We had an awfully limited supply.

    Willa: I tend to prefer the chewier kind to the squishy kind, and I don’t like the firm kinds much at all. But whatever kind it is, it’s definitely dense.

  7. stef Says:

    Just discovered your blog — and already loving it! That picture especially of your niece — what awesome colors! I like duk too, but I can only eat a few before I get tired of it.

  8. Annie Says:

    stef: Thanks! Unfortunately, getting tired of duk doesn’t seem to stop me.

  9. Jesska Says:

    i know we’ve discussed this before, but I have a huge LOVE for kimchi. That table of food looks divine…would you be interested in adopting me? LOL…