Happy New Year! (Also 2012 in review)

Korean Kyungbok Palace

Korean Kyungbok Palace

Happy New Year everyone!! I received this ‘2012 in review’ report from WordPress and thought I would share this with all of you. When I started my Korean Food at Home blog in Jan of 2011, my average visits per day was 4 and now my blog gets over 1000 daily! I want to say THANK YOU to all my readers, followers and especially to those who have given me great encouragements, questions and requests! They really help me keep going.

So what’s my New Year resolution? Actually I have none – I don’t like making resolutions because I can never keep them. :) But I do have some exciting news to share with you. I just signed up for a Food Stylist class at SookMyung University Korean Food Institute and also for a Vegetable Sommelier certification class. I have always found styling Korean food very difficult and hopefully with this class I can produce better presentation and photos to share with you on my blog. I actually found the Vegetable Sommelier class by accident. But I am glad I found it because I think it’s a very interesting and unique approach to food. The original vegetable sommelier certification started in Japan and it teaches everything about vegetables and fruits including organic farming, cooking, nutrition, etc. In particular, I’m especially excited to learn about organic farming! Hopefully when I am able to have my own garden again, I can apply what I learned in this class.


Here’s an excerpt:

About 55,000 tourists visit Liechtenstein every year. This blog was viewed about 250,000 times in 2012. If it were Liechtenstein, it would take about 5 years for that many people to see it. Your blog had more visits than a small country in Europe!

Click here to see the complete report.


  1. says

    Wow, I certainly am chatty! Didn’t expect to be at the top of the comments list. That’s just a reflection of the fact that this is my favorite blog and you have the best recipes. The new classes sound wonderful and I’m jealous! I hope you’ll post a lot of pictures of veggies – it took me a year to figure out whik are the Seoul cabbages at the market and they are marvelous in doenjeng jjigae! So here’s my recipe request – cow’s hoof soup. I”ve been making it from a recipe found else where, but I doubts about it. And it’s better than eating jello. 😉
    Have a wonderful 2013 and thanks for sharing all the great meals. I’m making your Kimchi jjigae tonight for dinner, now that I’ve made a pot of anchovy stock.

    • says

      Oh Judith, you are too funny…Thank you always for all the wonderful comments! Yes, I hope to share what I learn at these classes. Cow’s hoof soup? You mean Woojoktang? You don’t mean seolungtang.. right? Just making sure. Yes, I have a black sesame jook request that I’m going to post next and then it will be the woojoktang! Hope you had a yummy kimchi jjigae. I also made one last night and had for lunch again today. :) wishing you a very happy new year!!

      • says

        JinJoo, sorry I’m so slow at replying. I have just reclaimed (mostly) my apartment from being a tailoring shop while I made the wedding gown and groom’s suit for my son’t wedding! (A couple of pix here: http://imgur.com/a/tpwKL#xru6Z). The cow’s hoof recipe I’ve been using (우족시래기 된장국) is found here: http://asiansupper.com/recipe/oojuk-shiraegi-doenjang-guk-ox-feet-cabbage-soup. I can’t find dried cabbage, so I use fresh but don’t bother with parboiling it. If you have something else to do with cow’s feet, I’d be thrilled to try it – this is a favorite. The standard remedy for brittle fingernails is Jello or gelatine, and this is way better – and improved my nails after just one pot full. I expect to make it at least monthly.
        I am embarrassed that I have not madekimchi for months (mostly because of the wedding). In the next few weeks I will be making both my usual recipe (from the Korean Kitchen cookbook) and yours because it’s fun to compare – and there’s plenty of room in my neglected kimchi refrigerator.
        The calendar for our Board of Trustees has to work around the Chinese New Year because two of our members are Chinese – so I added Korean New Year to it. I demand equal time! :) So, happy New Year to you, too. What will you be doing/cooking to celebrate?

        • says

          Judith, I’m so sorry for this late reply. It has been just too long since I celebrated Korean New Year like this – for 3-4 days! So I think it took me a while to get back to normal…I see…ox feet cabbage soup! Hmm..then maybe you want something more interesting than just a plain ox feet soup. I will have to look into something more..

          So sweet of you to add Korean New Year to your BoT calendar!! Thanks so much. I didn’t get to cook much for New Year’s. Too busy visiting relatives. But my mother-in-law made kobo chapchae, various jeons and ddukook for breakfast. Then it was kalbi BBQ and cold noodles for lunch at my mom’s! We were so full after that we just skipped dinner..

  2. says

    Hi JinJoo. I stumbled on your blog whilst researching recipes on japchae. Yours is a really good one, but I took a short-cut and will be posting my version soon :) … I know, I’m lazy! Just to say your blog is beautiful and I will definitely be coming back for more Korean recipes. I’m just discovering this wonderful cuisine and look forward to cooking for food from your home country. Best wishes!

    • says

      Hi! Thanks for letting me know and really look forward to seeing your short-cut. Mostly, I try to post authentic, traditional versions but I know it may not always be practical so would love to see your take on it. I just visited your blog too and love all your interesting posts and photos! Best of luck to you too! And yes please let me know when you post your version.

Would LOVE to hear from you!