If you’ve ever eaten in a Korean restaurant, you’ve invariably been served an assortment of small dishes you didn’t order. These small bites, collectively called banchan, accompany every Korean meal and often reflect local, seasonal produce. In Korea and parts of the world that celebrate the four seasons, banchan will vary throughout the year. In California, the selection changes less so. Pricier restaurants generally offer more elaborate and colorful presentations, while budget eateries dole out a few basics, including at least one kind of kimchi (fermented vegetables, typically napa cabbage and/or daikon).
Tag Archives: korean
For the past ten months I’ve been dabbling in no-gi jiujitsu to help improve my ground game. Having trained for so many years in a martial art (yongmudo) that packs practically everything into its curriculum, focusing on one area has been a nice change of pace. And yet I still feel like I’m floundering on the surface. Sure, working out without a uniform and in an informal environment took a little getting used to, but that’s nothing compared to the seemingly endless number of techniques I have yet to learn.
To supplement my physical workouts, I recently bought Brazilian Jiu-Jitsu: The Closed Guard by BJ Penn. I had Eddie Bravo’s Mastering the Rubber Guard in hand, too, but decided that my brain could only process so much information and probably couldn’t handle the goofy monikers Bravo gave his moves. Rather than devour all of Penn’s straightforward and clear instructions in one sitting, I’m digesting them slowly in hopes that something will stick. If I only had a photographic memory, a cooperative full-time partner, and more time to dedicate to this twisted art…
Here are some photos of other folks contorting themselves and/or defying gravity.