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“My 2011 New Year's Resolution...”

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started 1 year ago by oksipak

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oksipak California My profile page
- Yorizzang
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Last week I found Maangchi's Korean Recipe Site. What luck! I'm hooked!

So now I've made it my resolution to make at least one Korean dish every week from Maangchi.

Weekending January 16: Kimchijeon 김치전, Mandu 만두, & Japchae 잡채.

Weekending January 23: Pasanjeok 파산적.
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Any followers who want to join me on my Maangchi cooking quest? Just list what recipe dish you made for that week. This is a good way of logging all the recipes I have tried and recipes I have yet to make. :)
- Posted 1 year ago
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oksipak California My profile page
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Ok, today I got my Internet shipment of Korean Red Hot Pepper Powder, Red Pepper Paste, and anchovies. So today I made Kimchi and Kaktugi. And on Tuesday dinner was Bulgogi jungol and boy did my husband love it. I don't know what I'll make next week but I'm studying Maangchi's recipes.

Funny thing is that I met customers at work who cooks Maangchi's Recipes too. It was quite amazing as this is a small town and I just had mentioned it in a conversation.
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oksipak California My profile page
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Today 1/29/11, Saturday, I made Mandu Soup (Oh was it delicious!), meat mandu and vegetarian mandu (with this one the mandu skins were made from scratch since my friends were vegetarians and they don't eat eggs).

Had the soup for lunch today...um, um, um good. And for dinner I had a bowl of hot steaming rice with the kimchi.
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mokpochica Michigan My profile page I'm a fan!!
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I'll join you. I generally make several Korean side dishes a week (several from maangchi's site), but I don't always try new dishes and don't make as many soups/stews as I would like.

On Friday my husband made yangnyeom tongak, but I guess I can't count that, huh? I made kaji namul, kong jorim and kamja jorim from the site today. I love making lots of side dishes on Saturday or Sunday and then having them to eat all week long. I feel so happy every time I open my lunch box :)

I made nabak kimchi and kosari namul today too, but those were my own recipes. I'll post pictures when I get a chance---I'm no great photographer, but the food tastes good¡
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oksipak California My profile page
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Hi Mokpochica,

Your husband must be a great cook! I still have yet to make yangnyeom tongak, 고사리 나물, GoSaRi NaMul, kaji namul, and kong jorim. I hear ya, making lots of side dishes on Saturday or Sunday and then having them to eat all week long makes me happy too. I just can't wait to have a smorgabob-style lunch and dinner. :)

Photos make me salivate and makes me want to make some. Here's my dinner tonight. My Caucasian husband tries everything once. He loves Mandu and Bulgogi which are his favorites.

Thanks for joining and I can't wait to make some of the dishes you've made already. I'd like to make 고사리 나물, GoSaRi NaMul soon, only if I could get the main ingredient.
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mokpochica Michigan My profile page I'm a fan!!
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YUM! Here are my pics of some of the side dishes I made and a pic of the kids enjoying them.
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oksipak California My profile page
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2/1/11 Tuesday: You're photos turned out great and the food looks inviting. Kids are enjoying their dinner and happy. Thanks for sharing your meal with me. :)

Dinner tonight is Japchae 잡채.
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oksipak California My profile page
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2/1/11 Tuesday: I'm kind of screwed up in my dates and days and so today I made Kimchi Kimbap (too tired to make my original intention). Sprinkled a little sesame/kim seasoning on top. DELICIOUS!
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oksipak California My profile page
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02/03/11 Thursday: Happy New Year!!! Year of the Rabbit. Tonight I made Soybean side dish
Kongjang, kongjorim
콩장, 콩조림, It turned out so good! Thanks to Maangchi's recipe.
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oksipak California My profile page
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2/6/11: Superbowl Sunday started early with lots of cooking...

Eggplant side dish / 가지나물 / Gaji namul

Soybean side dish Kongjang, kongjorim 콩장, 콩조림

Spinach side dish Sigeumchi namul 시금치나물

Soybean sprout side dish kongnamul muchim 콩나물 무침

Cabbage and soy bean paste soup Baechu doenjang guk 배추 된장국
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1. Cabbage_and_soy_bean_paste_soup_Baechu.jpg (2003.8 KB, 159 downloads) 1 year old
2. Japchae.JPG (2330.3 KB, 150 downloads) 1 year old
3. Eggplant_Side_Dish.JPG (2365.3 KB, 137 downloads) 1 year old
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mokpochica Michigan My profile page I'm a fan!!
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YUM! It all looks great. :) My husband makes great chapchae, so I haven't attempted it yet. Actually, I don't know that I ever will, because I still want him to cook sometimes too...and if he thinks I can cook everything then he might not cook at all.

I also made shigeumchi namul 시금치나물 today. The other dishes I made were Uhmook bokkeum 어묵볶음 and Gamja jorim 감자 조림. They all turned out really well. I'm going to try and make pare (roasted kim) tonight if I am not too tired. We still had a few things left from last week too, so I will have a full lunch box tomorrow regardless.

We cheated and went out to lunch today and had Korean food. One of the local restaurants makes the best kimchi chigae ever and even my baby was gobbling it up today. We had bibimbop too.

My husband went out and bought ingredients for mujigae ddeok. It is my baby's 2nd birthday this Friday and my plan is to make it Thursday night after the kids go to sleep. I asked him to get kkaenip too, but I guess they were expensive and looked dry, so sadly no kkaenip kimchi this week. I LOVE that kimchi and it is surprisingly easy to make. I've got some hot peppers that will be great for twaynjang chigae though...
- Posted 1 year ago
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oksipak California My profile page
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Hi Mokpochica,

Hope your week went smoothly. Can't wait to try uhmook bokkeum that you made, so that's on my list still. We live near the Pacific Ocean so you would think we have local fresh fish sold at markets but they export them instead, what a shame.

Weekending 2/13/11: Made Sujebi, both kinds and enjoyed them immensely. My husband didn't try them as he was not in the mood for soup but he did eat the Japchae.

Since finding Maagnchi's recipes and trying something every week, I don't really miss the Korean Restaurants anymore. Though it would be nice just to go out for the night and try other Asian-style cooking. There is really no culture here so it's very difficult unless we go on a long journey 8 hours away for authentic Asian cooking.
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mokpochica Michigan My profile page I'm a fan!!
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The Sujebi looks fantastic. I've never had kimchi sujebi, but my mouth is really watering for it right now. I made the non-spicy sujebi with maangchi's recipe before and I loved it.

I know what you mean about not missing Korean restaurants. Maangchi says somewhere on this site that home cooked meals are really the best and I absolutely agree. Healthier and you have peace of mind that you know exactly what went into them. After my husband and I have learned to cook more and more foods we have said that we don't feel like going to a restaurant when we know we can make any and all of the foods they serve there.

My plan was to make mujigae ddeok last night or tonight and it's not happening because my husband bought the wrong kind of ssal karu. We are having the real birthday party for my baby (who turned 2 today!) next weekend, so I guess I will make it then. Or maybe tomorrow if I feel really ambitious.

I did make pare (roasted kim) this week and it was fantastic! I can't believe how quickly we ate it.

I think my goal for this next week will be to make sun dubu chigae. After kamja tang and kimchi chigae, it is my favorite. I used to make it quite often, but I think my recipe was too bland, so I want to try maangchi's recipe. It will be too spicy for the kids, so I will just throw together some miso soup for them.
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oksipak California My profile page
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Happy Birthday to your 2-year old.

I know what you mean about the husbands (cooking-wise). My husband cooked all the time, he said it was more for survival but he sure is a great cook, Caucasian food though. He did attempt making Americanized kimchi for me last year because I had missed Korean food so much after moving here 5 years ago. What a sweetheart!

Let me know how your sun dubu chigae turned out. It sounds great and I keep on watching that video which means it's going to be made very soon. :) I'll just have to make more kimchi soon.
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mokpochica Michigan My profile page I'm a fan!!
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I'm curious--what was your husband's Americanized kimchi like? Milder than the average kimchi? That is very sweet because making kimchi is very time-consuming, especially the first time you make it.

I didn't make sun dubu yet (instead I made kongnamul guk), but I did make mujigae ddeok. It wasn't a perfect result, but it tasted great!
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