1st prize Dasik Mold – Lori A. (re-drawn due to non-response from first winner)
2nd prize Hanbok Winecover winners – Bella, Josephine N, Cora Han and Kay K.
CONGRATULATIONS TO ALL!!! We will be emailing you soon.
February is so full of special celebrations in 2024 – Lunar New Year (2/10), Super Bowl (2/11), Valentines and Daeboreum (2/24 first full moon in the lunar calendar)!
To celebrate Seollal and to say THANK YOU to all of you, I am happy to be giving away this precious Dasik Mold and Hanbok winecovers!! Happy Seollal!! 새해 복 많이 받으세요!
So who remembers wearing saekdong hanbok 색동 한복 when you were little? I remember wearing the most uncomfortable (I hated the tightness around my chest.. lol) yet beautiful and colorful hanbok on Seollal to go and pay respects to my elder relatives. And of course, to also get 세배돈 Saebae Don money after bowing (saebae 새배) to the adults. Although the hanbok that you see above is not exactly saekdong, it kind of reminded me of it so I decided to share.
BTW, saekdong 색동 色動 means ‘strips of many colors’ and it typically means the many bands of different colors in Korean dresses or other items.
Dasik Pan (Dasik mold)
Dasik Pan 다식판 is a cookie mold that’s made of wood to shape and impress designs for the Korean tea cookies called Dasik. This particular mold is hand-carved by Korean artisans and can be used to make no-bake, gluten-free, vegan cookies for the lunar new year. You can read all about it in my Korean Tea Cookies for Lunar New Year post.
You can also watch how I used it in this YouTube video –
PRIZES to 5 Winners
1st prize – 1 Dasik Mold (다식판 Dasikpan) used to make Traditional Korean Dasik (Tea Cookies). Value at $150. Read more in my Dasik post. As you know I closed my shop so they are no longer available for sale. I don’t even know if you can buy them anymore in Korea.
FOUR 2nd prizes – 1 Hanbok winecovers to each of 4 winners! Value at $15.99 each.
TOTAL PRIZE VALUE – $213.96
GIVEAWAY RULES
- WHO CAN ENTER: 18 years and older, AND a SUBSCRIBER of my KIMCHIMARI BLOG VIA EMAIL who are residents of US and Canada. Due to the very high cost of international shipping, I’m afraid this is for US and Canada ONLY.
- NOTE – your email address for your comment must match my subscription list. This is the only way I can verify you are following my blog. Please note: the comments may not appear immediately as I have to approve them.
- HOW TO ENTER:
- REQUIRED – You must be subscribed to my blog (note, you also get a free Korean BBQ Dinner cookbook when you sign up for my newsletters) or follow now.
- REQUIRED – Follow one or more of my social media accounts and ENTER COMMENT BELOW and let me know which ones you already follow from below –
- FB – www.facebook.com/JJKimchimari
- FB Group – https://www.facebook.com/groups/kimchimari
- Tiktok – https://www.tiktok.com/@jinjoo_kimchimari
- Instagram www.instagram.com/kimchimari
- Youtube https://youtube.com/kimchimaribyjj
- BONUS ENTRY POINTS: EXTRA – ANSWER in ADDITION in COMMENTS – What do you think makes Korean food different? And what’s one thing you find difficult or easy with Korean cooking? I do read every single one of your comments – I especially love to hear about what recipe you made and how you like it!
HOW WINNERS ARE SELECTED: Random.org or similar random picker will be used to randomly select 5 winners. Winners must respond within 36 hours to claim the prize.
PRIZE VALUE: Each Korean Hanbok Winecover is valued at $20. The total giveaway value is $120.
STARTS: Thursday, February 1st, 2024 ENDS: end of Tuesday Midnight, February 6th, 2024. Pacific Standard Time (PST), USA
ANNOUNCEMENT OF WINNERS: 5 Winners will be picked and announced via the blog and newsletter on Feb 10th Saturday, 2024. The winner must respond within 36 hours.
DELIVERY: Items will be shipped to your address in US and Canada
Good luck everyone!
XOXO ❤️
JinJoo
I follow all of your social media platforms, FB, FB Group, Tik Tok (though I rarely go on that platform), YouTube & Instagram.
What I find difficult about Korean cooking is all the chopping. My knife skills are not that great and I’m rather slow at it so it takes me awhile to chop.
I love your recipes as I’m learning to cook the foods I grew up on that my mother didn’t teach me to cook before she passed away.
I follow on Facebook. I love that Korean food using many of the same ingredients in different ways.
Happy New Year! I follow you on Facebook and Instagram with much delight! Am always inspired by your recipes and historical commentaries. Am now inspired to make those Dasik cookies. So regret you are closing your shop. Your perilla seeds and chrysanthemum tea are such lovely quality. Best wishes,
Hello! I follow you on all your social media accounts – IF, YT, FB, TT, blog, but I mainly interact on IG. Since my mom passed too soon unexpectedly, I appreciate your recipes so much. Every time I miss her and her cooking, I come to learn from you! Thank you! ❤️
I follow 김치말이 on IG and YT.
I feel there is a fascinating overlap between all different types of cuisines—people have adapted new recipes and ingredients to their local tastes over centuries, and to this day every cuisine is constantly evolving! But for Korean food, I feel what really sets it apart is the banchan, more specifically the vast array of fermented dishes. I’m a firm believer in the benefits of probiotics on our gut health, so I’m always fermenting new things in the kitchen, whether it be Indian yogurt, German sauerkraut, Japanese natto, and of course many jars of Korean kimchi. I took two semesters of Korean in college, and my first project was on kimchi. It was an intimidating experience in fermenting my own batch for the first time, and I got to share it with the classroom. It was successful and ok-tasting, but I’ve come a long way since! After that, I’ve obsessed over finding every Korean recipe I could get my hands on, especially the more unique ones. A few Korean dishes have been “one-timers” for me, namely kongguksu and soondae. My favorite kimchi is chonggak kimchi—even just the stems without the baby radish portion is to die for! My favorite dish is mul naengmyeom—I can’t get over the mixture of textures and flavors from the homemade dongchimi and cold beef broth, the chewy buckwheat noodles, the hot mustard, and the sweet radish slices. I always have a jar of homemade mak kimchi in my fridge also—a perfect (and necessary) addition to a lazy instant ramen or a fried egg over rice meal. Also, I love your gardening posts! After seeing your garlic scapes post years ago, I luckily found garlic scapes at my local Korean market and followed your recipe to pickle them. It was so tasty, but I’ve come to realize scapes are not an easy find, so last year I grew my own garlic in the garden—not really caring as much for the garlic itself, just the scapes! I also love to grow kkaennip since it’s so expensive at the market and it grows like a weed in the garden. Oh, and easiest part of Korean cuisine is not having to think which side dishes to make along with a particular entree—I just grab whatever banchan containers I have made in the fridge. 😂 Cheers!