1 (Thu) June 2017
-One Serendra, BGC-
with the Family
In terms of the food, seolleong tang to go was a good idea.
However, I wasn’t prepared for all the one-use waste that it would generate: individual plastic/styrofoam containers for the soup, for the meat, for the scallions, for the kimchi, for the rice, for the onions and chilies, for the ssamjang (chili-miso dipping paste), for the dadaegi (chili seasoning), for the chili soy sauce, for the salt and pepper, even for the chopsticks,. To continue this takeout practice, I will have to come up with a greener mode of transfer.