Maangchi's Korean food and cooking forum » Tag: blogs - Recent Posts

laniekay on "Korean schooled"

laniekay — Tue, 13 Apr 2010 22:41:07 +0000

Fun! Thanks!

stanford on "Korean schooled"

stanford — Tue, 13 Apr 2010 16:17:06 +0000

I stumbled across this neat little blog today; some of you might find it interesting: <a href="http://www.koreanschooled.com/" rel="nofollow">http://www.koreanschooled.com/</a> She's an "American-born first generation Korean" woman trying to learn how to cook Korean food. <a href="http://www.koreanschooled.com/post/403241562/wassup-friends-of-kimchi-or-kim-chee">As she says in her introduction</a>: <blockquote>"I have spent my entire adult life skipping around the food service industry, learning how to cook just about everything but korean food. I’m not sure what sparked the sudden interest in learning to cook Korean. Growing up, I HATED anything my mom would try to feed me, instead reaching for boxed mac and cheese and frozen chicken nuggets. But, as I have moved further away from home, I find myself with these…cravings. Maybe it’s nostalgia. Maybe it’s something even deeper - like a need to discover my identity through food blah blah blah." </blockquote> Actually the "blah blah blah" is the most interesting part! She's a hipster, for sure, but <a href="http://www.koreanschooled.com/post/440313064/kimchi-post-1-i-made-kimchi">learning how to make Korean food from her mom</a>: <blockquote>So like I said before, I went home last weekend to help my mom make a huge batch of kimchi (about 3 months worth). I figured, it’s about time I learned how to make this. To me, it felt like a right of passage. To my mom, I was a welcome extra pair of hands (no but really, at one point she was getting a little teary eyed about the whole thing. Mostly b/c I’ve always rambled on about cooking, but never about Korean food, much less Korean food that she knows how to make well). </blockquote>

kumaxx on "Beehive samgyeopsal"

kumaxx — Mon, 26 Oct 2009 21:14:13 +0000

i think i had those. you get real meat chunks instead of slices which i prefer. as i remember, they also had a breaded kind of samgyobsal. basically meat in flour and some seasoning i think. i supposed, it was to make the meat crispier... i didn't taste a difference because i like to leave the meat a little bit longer on the grill. i less and less like those thinny slices... if i want to eat meat, i want to bite into something, so chunks is a must. there are so many great houses in korea which put their own twist on samgyobsal.

stanford on "Beehive samgyeopsal"

stanford — Mon, 26 Oct 2009 14:52:13 +0000

Interesting post on this good little blog on Korea, "Send Me To Korea" <a href="http://sendmetokorea.blogspot.com/2009/10/bee-hive-samgyeopsal.html" rel="nofollow">http://sendmetokorea.blogspot.com/2009/10/bee-hive-samgyeopsal.html</a> He says he found this latest twist on samgyeopsal in a place called 벌집 삼겹살 ("beehive samgyeopsal") which seems to be named such because the samgyeopsal is cut thick, then carved on one side with a honeycomb pattern. I'm going to forgive this blogger for suggesting that samgyeopsal is perhaps not a Korean dish "because it's basically just sliced meat that is grilled or roasted on a pan," (!) because this sounds like a really interesting twist on one of my fave dishes. Here's the restaurant's website: <a href="http://bulzip.co.kr/" rel="nofollow">http://bulzip.co.kr/</a> (franchise opportunities availaible :))