kongguksu
she has a fondness for blossoms,
she says.
the ones that line the walk along the river Han.
a mosquito has fallen
splat
on the white-papered wall.
a blemish unwashable mostly me.
a good day for a picnic, she says,
if we can get out of bed.
she, ambitious. she,
undulating spotlessnesses.
I think only
stay.
In Korean, kong means bean, while guksu is one word for noodle, so kongguksu is a summertime dish made from wheat flour noodles and cold soy bean milk broth. The wheat flour adds to its chewiness, and the soup has a thick, milky, creamy consistency. Sometimes more ingredients are added to make it creamier, and it may contain ice to keep it chilled. Many variations exist, but traditionally it contains cucumbers and ground peanuts or pine nuts, or parboiled potatoes and other vegetables or even fruits such as pear or watermelon.
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