Weve all gone over the top a few times, I know I did, but at the time I needed [drugs] to focus. Doing this album, however, John [Bonham] told me to find my focus in the music, and everything really did become clear. I think people will find this album to be some of my best work.
South Koreans like oysters, fish, squid, and meat, especially beef. Their main flavorings are garlic, gochujang (spicy red paste), soy sauce, salt, ginger,doenjang (sp?), a soybean paste. At every meal, there is a bowl of rice, and lots of pickled vegetables.
Mul naengmyeon, or âwaterâ naengmyeon, hailing from North Koreaâs Pyeongyang, consists of buckwheat noodles in a tangy meat or kimchi broth, topped with slivers of radish, cucumber, and egg, and seasoned with vinegar and Korean mustard (gyeoja)..Hangover stew (í´ì¥êµ­). Given Koreaâs dedicated drinking culture, itâs not surprising that Koreaâs hangover-curing culture is equally as developed, from pre-drinking drinks to post-drinking drinks to a glorious array of spicy and steamy stews and soups.