Hope everyone had a very happy July 4th!! (at least for the people in the US ;) ) So now on to the 2nd post for my girl's getaway trip to the Central Coast area of California. On Day 2 of our trip, we made our way to Carmel which brings back many memories for me. Carmel is right by the sea and is a very unique small town with great galleries, pretty shops and most of all, excellent ...
Three color vegetables (Samsaek Namul)- Brown Gosari
Brown Gosari (고사리)/Kosari or Bracken Fiddleheads namul is the last of the Korean three color vegetables (samsaek namul 삼색나물) dish that I have been blogging about.Bracken belongs to a genus of large, coarse ferns in the family Dennstaedtiaceae. As ferns, brackens do not have seeds or fruits, but the immature fronds, known as fiddlehead greens, are eaten in different cultures. Bracken is one of ...
A visit with a Korean Rice Cake Mold (Tteoksal) Artisan
One item on my "Must Do" list while I was in Korea was to make a trip down to Damyang (담양) to visit a renowned artisan who owns his own craft shop called Moksan Gongyakwan (목산공예관) as seen in the picture above.FYI - The doggie is a Korean breed called Sapsalgae (삽살개) - very cute isn't he?Mr. Kim Gyuseok is a famous Korean Rice Cake Mold (Tteoksal 떡살) Artisan who has been collecting and ...
Galbi Jjim (Best Korean Braised Short Ribs)
This is Korean food at its best. Galbi jjim(갈비찜) /Kalbijjim was certainly one of my favorites as a kid and is still very much at the top of my list to this day. As a kid, I loved to eat just Galbi jjim, rice and Kimchi. It was a perfect balance of flavors for me. The combination of sweet yet savory, juicy yet melt in your mouth tender beef ribs with a great depth of flavor and the crunchy, spicy ...
Nov. 24th is Kimjang Day!
Yes.. I know.. Nov. 24th is Thanksgiving weekend but in Korea I will be making kimchi all day at my in-laws for Kimjang/Gimang. Kimjang is a longtime Korean tradition where families get together and make enough kimchi to last them through the freezing winter. It used to take 2- 3 days but now it's usually done in one day (Read my No Crazy Kimchi post for more). I hope to take pictures and learn as ...
Spring time is for…
Fresh sugar snap peas! Right from my vegetable garden. Last winter, I planted strawberries, sugar snap peas, spinach and romaine lettuces. None of them died but except for the sugar snap peas, all the other vegetables didn't really grow...I didn't consider the change of sun exposure in the winter and they are just not getting enough sun. The lettuce is now finally growing with the weather getting ...
Salad dressings make a wonderful gift!
Check out my post about salads in my What's for dinner, mom?blog! There are recipes for tofu salad and raspberry spinach salad (they go really well with Korean food) and their dressings which you can make as wonderful gifts! Happy December!! ...
My blog is in Chosun.com (a Korean news site)!
I can’t believe that this has actually happened! I am now a contributor to Chosun.com (a major Korean news site). Thank you for all your support (especially my loyal subscribers) and encouraging comments – they always help me going.Go to http://english.chosun.com and then you will see an image in the home page that links to some of the recipes in my blog. ...
No Crazy Kimchi (How to ripen Kimchi)
How to Ripen Kimchi Everyone has a different preference as to when Kimchi(김치) tastes the best - some love eating freshly made, raw kimchi (kind of tastes like a salad); some love eating it when it is just perfectly ripe and then there are those who love sour kimchi (신김치 shin kimchi) which has basically over fermented and obviously tastes quite sour. But one thing is for sure - no one likes the ...
Soondubu Jjigae with Kimchi (Spicy Soft Tofu Stew)
Soondubu Jjigae with Kimchi (김치 순두부찌게) Soondubu Jjigae with Kimchi is one of the variations of the spicy soft tofu stew (순두부 찌게 Soondubu Jjigae) that I wrote about some time ago. I know that my original recipe may taste a bit bland to some people and if that's the case for you, you really have to try this version with kimchi and beef. As with many things, adding kimchi makes the jjigae explode ...