My new co-worker is a really nice guy who’s traveled pretty much everywhere. His only drawback is that he, along with my other foreigner co-worker, doesn’t like spicy food. So our Monday lunch meetings will not involve the spiciest, gnarliest Korean foods like grilled squid and pork in chili paste or Andong stewed chicken with extra chili.
And that Daegu specialty, grilled pork intestines? Out of the question. Co-worker number two has made it clear that Korean-style chitlins are a non-starter with him. (Then again, makchang isn’t really a lunch food, but more of a dinner-and-alcohol one.)
This makes me sadder than it should.