KL HANDS

On February 24th, two Helping Hands club members and I went to the Korea Legacy kitchen to help them prepare for a future soup kitchen event they are holding. In this event, they will make “Galbijjim,” or a traditional Korean braised short rib dish, so we prepped jujubes and anchovies for it. It was a tedious and repetitive process, with the removal of seeds, cleaning and gutting anchovies, and more.

Despite how simple preparing two ingredients initially sounded, I was slightly surprised by how long it took. Overall, the whole process was very enjoyable, also thanks to the companionship of my fellow Helping Hands club members. Unfortunately, I cannot participate in the Galbijjim event due to my Track Meet on Saturdays, but I am very grateful that I was still able to contribute in my own ways.