Korean Sushi

Earlier this month Postcards was out scouring the Central market as part of Tasting Australia and a quick tour of this food mecca emphasises just how much our tastes have changed. Five years ago Sun Mi set up her own stall here specialising in Korean food, for those with a few minutes to spare and for others who'd like to sample these wares at home. It's probably not what Sun Mi had in mind nearly twenty years ago when preparing for the Olympics as a member of the South Korean Volley Ball Team. That's when she met her friend and business partner Sue Danise, a former teacher and member of the Australian Volleyball Team. But sadly for Sun Mi, the years of training camps and hard work came to nothing. "I was a member of Olympic Team, the Moscow Olympic team in 1980. We stayed in camp for three years and then about two months before the Olympics they Boycott. America couldn't go so Korea couldn't go." At the time Sun Mi was one of the best volleyballers in the world. She later moved to Adelaide, playing alongside Sue in the Australian Team and it was during that time that her Aussie mates were struck by her cooking. "Our friends really liked our food, that's why we decided to do it." For Sue Dansie, the volleyballer who wanted a break from teaching, this sporting connection prompted a leap into the unknown. "That's how you and Sun Mi Met during volleyball, of course years and years ago. And how long ago did you decide that you were going to do this folly and open a Korean Bar." "We played around with it for a while and I was able to take a package...thankyou... and wouldn't it be a lot of fun so we did this about five years ago." "And has it been fun." "Yes it's been a lot of fun and lots to learn as well." Like the names for a start. "This is Bi Bim Pab it means mixed altogether with rice." And it's a delicious combination of Dykon radish marinated in a chilli sauce, lightly fried carrot, spinach blanched in hot water, fried onion, bean sprouts and diced cucumber with a serving of marinated beef and finally a fried egg and plenty of chilli sauce. "What was the origin of it?" "It was made from servants having left overs after a feast and there's always lots of side salads and they're mixed altogether whack and egg on top and then throw in the Go Chew Chung." "Gotcha?" "It's not very hot at all, trust me I'm a doctor." Trust me, the food was great and it's available at Sun Mi Suchi at the North-eastern end of the market. The market is open Tuesday, Thursday Friday and Saturday.

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