Korean festival

I'm more accustomed to seeing it hanging on the front door.

Indian corn — in New England, still the common name for maize with multicolored kernels — often is added to wreaths and other harvest time decorations, but a number of festival-goers assured me that it's common fare in Korea. Though the shimmering kernels suggested more than a dozen Jelly Belly flavors (not all of them shown in my photos), this isn't sweet corn; served just as it comes from the kettle, except in looks it's bland.

Also shown below: a sample of dark, soft pork-and-rice sausage from Kyedong, a restaurant in Flushing's Koreatown, and squid at the stall of Kang Suh, grilling on its home turf. I didn't try to squeeze in close for a picture of the giant bibimbap, whose ingredients were being carefully added to the bowl when I arrived at noon and mixed, with oversized paddles, by several public figures some time thereafter.

Korean festival
32nd St. between Fifth Ave. and Broadway, accompanied by a parade on Sixth Ave.
www.NYKorean.org
Early October

Comments

[SK]

The pork and rice sausage is called "soondae," which is actually our version of blood sausage. Definitely a much-beloved snack/comfort food... you can find packaged soondae (along with slices of liver and a little container of salt/red pepper powder) sold at H-Mart.

Random aside, but I saw you taking pictures of the giant pot of corn. Too shy to say hello, though. :)