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“My 2011 New Year's Resolution...”

  • 91 posts
  • started 3 years ago by oksipak
  1. Looks like a mandu party is in the works!

  2. Hey Stanford,

    Is that Stanford, CA? Local Bay-Area-nite, hehehe.

    Welcome. Yes, my husband doesn't want me to give away anymore Mandu to our friends because he wants to eat them all. I keep them in the freezer so he can cook them anytime he wants. He used to buy frozen pot-stickers but now he no longer has to shop for them. Not only that we are saving lots of money. ;)

  3. Hi K,

    I received the following in my email but was surprised that it didn't post in Maangchi's Forum? Maangchi was doing some recent site upgrades so maybe your post got caught in the midst of the change(?).

    Anyway, I've pretty much been taking turns crying and being happy every time I see the devastation and then hearing of a life being saved in Japan. I feel for them...it's too tragic what they are enduring.

    Try not to take your sick kids to the doctor or hospital right now because there's a "superbug" virus that's been spreading and it doesn't sound good at all. Hope your kids get better soon.

    Making mandu the very first time seemed to take a long time for me, but now the 2nd batch went quite smoothly and quickly. I made some for the soup but mostly for steaming and frying. Oh and the 2nd batch of kimchee turned out so much better than the first as it fermented more to my taste. I don't add the squid/oysters because they are not fresh here. Let me know how your scaber turns out. I'm going to grow them in our garden this season so I can try the recipe. :) The baby potato recipe looks good too so that's going to be on our menu for tonight.

    ***************************************************

    Reply by: mokpochica 3/22/2011 6:32PM

    Text: Wow! I'm sure evacuating your home was very scary. I am glad all turned out well. The people of Japan have been very much on my mind. I have been looking at some of the stories about Indonesia 5 years after the 2004 earthquake and tsunami and I know that Japan will be just as successful rebuilding, if not more. Of course the loss of human life is the great tragedy.

    Yum! You inspire me to try making mandu. I still haven't made gochujeon! I need to get my act together. How did your kimchi turn out? Have you altered the recipe to your taste at all? I add a bit more sugar usually and I omit the squid/oysters.
    Last weekend I made large portions of bibimbop namul and meat to eat throughout the week and it was great. I also made gaji namul and nabak kimchi (water kimchi). This past weekend was too hectic too make much panchan with sick children. I made roasted seaweed in the pan and beef radish soup. I also made doenjang chigae with a really spicy jalapeno, but it was delicious. I love it with enoki mushroom. I also made some rest stop potatoes from aeriskitchen.com/2011/02/rest-stop-gamja/#more-8969 They are my husband's favorite rest stop food, so it brings back a lot of memories from our time traveling in Korea.
    I plan to make mu saengchae, more roasted seaweed and the chwi namul this week. I am excited to see how that turns out. I don't think that I've had it in Korea...that I remember. The dried aster scaber is cheaper than kosari, so I wanted to try them.

  4. Hi K,

    I received the following in my email but was surprised that it didn't post in Maangchi's Forum? Maangchi was doing some recent site upgrades so maybe your post got caught in the midst of the change(?).

    Anyway, I've pretty much been taking turns crying and being happy every time I see the devastation and then hearing of a life being saved in Japan. I feel for them...it's too tragic what they are enduring.

    Try not to take your sick kids to the doctor or hospital right now because there's a "superbug" virus that's been spreading and it doesn't sound good at all. Hope your kids get better soon.

    Making mandu the very first time seemed to take a long time for me, but now the 2nd batch went quite smoothly and quickly. I made some for the soup but mostly for steaming and frying. Oh and the 2nd batch of kimchee turned out so much better than the first as it fermented more to my taste. I don't add the squid/oysters because they are not fresh here. Let me know how your scaber turns out. I'm going to grow them in our garden this season so I can try the recipe. :) The baby potato recipe looks good too so that's going to be on our menu for tonight.

    ***************************************************

    Reply by: mokpochica 3/22/2011 6:32PM

    Text: Wow! I'm sure evacuating your home was very scary. I am glad all turned out well. The people of Japan have been very much on my mind. I have been looking at some of the stories about Indonesia 5 years after the 2004 earthquake and tsunami and I know that Japan will be just as successful rebuilding, if not more. Of course the loss of human life is the great tragedy.

    Yum! You inspire me to try making mandu. I still haven't made gochujeon! I need to get my act together. How did your kimchi turn out? Have you altered the recipe to your taste at all? I add a bit more sugar usually and I omit the squid/oysters.
    Last weekend I made large portions of bibimbop namul and meat to eat throughout the week and it was great. I also made gaji namul and nabak kimchi (water kimchi). This past weekend was too hectic too make much panchan with sick children. I made roasted seaweed in the pan and beef radish soup. I also made doenjang chigae with a really spicy jalapeno, but it was delicious. I love it with enoki mushroom. I also made some rest stop potatoes from aeriskitchen.com/2011/02/rest-stop-gamja/#more-8969 They are my husband's favorite rest stop food, so it brings back a lot of memories from our time traveling in Korea.
    I plan to make mu saengchae, more roasted seaweed and the chwi namul this week. I am excited to see how that turns out. I don't think that I've had it in Korea...that I remember. The dried aster scaber is cheaper than kosari, so I wanted to try them.

  5. Hi K,

    I received the following in my email but was surprised that it didn't post in Maangchi's Forum? Maangchi was doing some recent site upgrades so maybe your post got caught in the midst of the change(?).

    Anyway, I've pretty much been taking turns crying and being happy every time I see the devastation and then hearing of a life being saved in Japan. I feel for them...it's too tragic what they are enduring.

    Try not to take your sick kids to the doctor or hospital right now because there's a "superbug" virus that's been spreading in the establishments and it doesn't sound good at all (you contract it by handshakes or human contact so don't be afraid to ask if the doctor has washed his/her hands before they check your kids). Hope your kids get better soon.

    Making mandu the very first time seemed to take a long time for me, but now the 2nd batch went quite smoothly and quickly. I made some for soup but mostly for steaming and frying. Oh and the 2nd batch of kimchee turned out so much better than the first as it fermented more to my taste. I don't add the squid/oysters because they are not fresh here. Let me know how your scaber turns out. I'm going to grow them in our garden this season so I can try the recipe. :) The baby potato recipe looks good too so that's going to be on our menu for tonight.

    P.S. I FIGURED OUT WHY YOUR POST DIDN'T GO THROUGH; IT'S BECAUSE OF THE HTML LINK FOR THE POTATOE, SO I ABBREVIATED IT A BIT. :)

    ***************************************************

    Reply by: mokpochica 3/22/2011 6:32PM

    Text: Wow! I'm sure evacuating your home was very scary. I am glad all turned out well. The people of Japan have been very much on my mind. I have been looking at some of the stories about Indonesia 5 years after the 2004 earthquake and tsunami and I know that Japan will be just as successful rebuilding, if not more. Of course the loss of human life is the great tragedy.

    Yum! You inspire me to try making mandu. I still haven't made gochujeon! I need to get my act together. How did your kimchi turn out? Have you altered the recipe to your taste at all? I add a bit more sugar usually and I omit the squid/oysters.

    Last weekend I made large portions of bibimbop namul and meat to eat throughout the week and it was great. I also made gaji namul and nabak kimchi (water kimchi). This past weekend was too hectic too make much panchan with sick children. I made roasted seaweed in the pan and beef radish soup. I also made doenjang chigae with a really spicy jalapeno, but it was delicious. I love it with enoki mushroom. I also made some rest stop potatoes from aeris'. They are my husband's favorite rest stop food, so it brings back a lot of memories from our time traveling in Korea.
    I plan to make mu saengchae, more roasted seaweed and the chwi namul this week. I am excited to see how that turns out. I don't think that I've had it in Korea...that I remember. The dried aster scaber is cheaper than kosari, so I wanted to try them.

  6. Weekending 4/3/11, Sunday: 불고기 (Bulgogi) is my husband's favorite so made this couple times during the week.

    Today is 4/5/11, Tuesday, and bulgogi is freshly marinating in the fridge for tonight's dinner. Had some last night too. He just loves this stuff! :)

  7. Weekending 4/10/11: Friday, 4/8/11, marinating meat for Bulgogi dinner tomorrow. :)

    Attachments

    1. BULGOGI_Maangchi_Recipe_0409.JPG (858.6 KB, 290 downloads) 3 years old
  8. Yum! I posted about a week ago, but it didn't go through for some reason. Anyway, your bulgogi looks great.

    This week I have made the cooked radish side dish, soybean side dish, miyeok julgi bokkeum and spinach side dish (sigeumchi nameul). I also made sundubu chigae (quick and dirty style though--not a faithful rendition of the recipe here) and dubu kanjang jorim. I've been cooking quite a lot this week because I have been on spring break, but not all of it has been Korean food.

    I made peep sushi and tons of vanilla extract so I can give it as Christmas gifts. The peep sushi was very cute and VERY sugary--it uses peeps, rice krispie treats and fruit by the foot. You can imagine the happy faces of my 3 little sugar fiends and my 13 year old niece. :)

    Hope you are having a great week. The weekend is here!

    Kristi

  9. Oh--and I made shikhye. YUM!

  10. Saturday, 4/9/2011: Ran out of kimchee so made some more today but this time tried 막김치 / Mak kimchi. One big head of cabbage fits nicely in this one big jar.

    After watching the Shikhye Video, it looks like a lot of work? How long did that amount last you Kim? I'm going to try it anyway because the end result appears thirst-quenching. Aah, it brings back memories...I just told my husband if I were to ever visit Korea, I would try all the flavors of Korean food!

    Christmas? Can't imagine thinking about THAT holiday now. Bet your kids and niece had a wonderful time. I used to love Rice Krispie Treats. :)

    Attachments

    1. Mak_Kimchi_Maangchi_Recipe_0413.JPG (609.1 KB, 271 downloads) 3 years old
  11. Yum! That mak kimchi looks delicious. My husband found 총각무 today at the Korean grocery store, so I guess I will be making chonggak kimchi this weekend. I thought I would be making 나박김치 again, but slight change in plans. 식혜 is really easy to make. Our family of 5 has been drinking it for three days--and that is with everyone drinking more than one serving a day. It is delicious. I bought more malt powder at the store today so I can make it again soon.

    I was talking with my younger sister on the phone today and she told me that she had the best seafood pancake at a recent trip to a Korean restaurant and that inspired me to make 해물파전 today with maangchi's recipe for yachaejeon. Mine didn't spread thinly enough and so it wasn't cooked exactly right, but it was still very good. My daughters loved it. I will try again tomorrow. I love 전 and bindaeddeok too. We've been having rainy and overcast weather lately in Michigan, so it fits the times.

    I got Korean 한글 stickers for my computer keyboard today and I'm trying them out. My spelling needs work :)

  12. You got 한글 stickers? That's so wonderful. I have not memorized nor understand the Korean I read so Google is my friend.

    The 해물파전 looks very appealing. I would love to see your photo of 나박김치 when you make it. I love those little things. Every summer I grow radishes, but this year I'm going to try to grow the little Asian radishes.

    This morning I tried my hands at making Gyungdan. I used Maagnchi's Recipe but didn't make the black sesame coated ones. The Mugwort from a herbal online store was not the finest (I think it's prepared for tea) but used it anyway, not bad. The best one was the Roasted Soy Bean Flour coated rice cakes. I already had 3 of them nice and warm and sweet! April 10, 2011

    Attachments

    1. Gyungdan_Rice_Cake_Maangchi_Recipe_041.jpg (2377.2 KB, 294 downloads) 3 years old
  13. I bought the stickers from amazon and stuck them on my computer that the school issues all teachers (a Macbook). Hope they will peel off well when I have to give the computer back!

    The 경단 looks fantastic! That is another one I have been wanting to try, but it looked time consuming. I have leftover frozen rice flour from making mujigae ddeok for my twins' birthday and I was thinking of making the rice cake that has the same texture, but no food coloring and just has raisins added to it. I don't know what it's called, but I think it would be really easy to make. Basically the same as mujigae ddeok but without the trouble of making colored layers.

  14. yes, the gyeongdan looks amazing! The photo makes my mouth water now. : )

  15. Weekending 4/17/11: Today is Friday, 4/15/11, and this is what I made...this was my second attempt at it and I filled them with double quantify of sweet red beans. The first batch I was conservative with the beans because I didn't want them to burst. I find that if you make the rice cake dough softer, it's more pliable and thus more accepting of larger qty. of bean paste..

    Can you believe we used to buy commercially made pink and green rice cakes from an Asian store all these years? Now if I get hungry for them, I just whip out Maangchi's Rice Cake / 경단 / Gyungdan Recipe and make as many as I want. The texture is so chewy, gooey, and sweet---I love these things!

    on 4/14/11 another batch of mak kimchi was made and it's fermenting. This time I used two head of cabbages so it made two big jars of kimchi. The 1-jar batch of kimchi from last week only lasted for 3 days (gave 3/4 of it to our friends) and it fermented perfectly. We also had Spinach side dish Sigeumchi namul (시금치나물) along with Bulgogi(불고기) and steamed rice.

    Let me know how your rice flour with raisin concoction turned out. It sounds interesting. Seafood pancakes? It makes me drool for some. :)

    Attachments

    1. Sigeumchi_Namul_Maangchi_Recipe_041511.jpg (2175.4 KB, 124 downloads) 3 years old
    2. GYUNGDAN_(RICE_CAKE_BALLS)_Maangchi_Re.jpg (2179.1 KB, 279 downloads) 3 years old
  16. Saturday, April 16, 2011: Guess what we are having for dinner tonight? Ok, I improvised but the essence of Soft tofu stew Soondubu jjigae(순두부 찌개) is the dish.

    I could not find soft tofu so substituted it for block of firm tofu, added asparagus, scallops, fresh cod and Beef Tri-Tip. The soup base I followed faithfully to Maangchi's Recipe. It is SO GOOD.

    Did you send the rain to us Kim? It's been raining all day and yesterday too here in "sunny" California. ;)

    Attachments

    1. SOONDUBU_JJIGAE_Improvised_Maangchi_04.jpg (2386.4 KB, 302 downloads) 3 years old
  17. Guess what weather is expected here tonight? SNOW! I hate snow in April. So, maybe I did send some rain to you, but you know what they say about payback. ;)

    The soondubu looks yummy! Sometimes the best foods are created when you just throw something together. I love asparagus, but I never would have thought to put it in soondubu. And cod--also love it. We had soondubu this weekend too. I've decided that I don't like the brand of fish sauce I've been using and I think that is why some of my recipes haven't tasted like I want them to. I've been having this problem with miyuk gook too. So I bought the 3 crabs fish sauce today.

    I really want gyungdan right now. Time to make it! I haven't made my dduk yet. I kind of forgot about it. I have dried cherries now too, and I think that would taste awesome with it. I'll have to get on it.

    I made kamja jorim, spinach namul, mak kimchi, chonggak kimchi and roasted kim for sides this weekend. I also made kimchi chigae, miyuk gook, soondubu and kimchi jeon. I am jeon challenged. I haven't quite got the batter right yet, but the taste is good. I'm still working on getting them crispy enough--when I was making seafood jeon it kept being too watery. I didn't have that problem so much with kimchi jeon, but it still wasn't crispy like I wanted. I will have to experiment more.

    One of my daughters really loves cooking with me these days. She mostly made the spinach namul today and was so proud when her appa said that it tasted especially good today. My other daughter told me after that "I'm going to help you make kong namul Mama" Cute!

  18. Your children are so darn cute on Flicker. Your Korean food photos look great too, of course. I know, when I start out, I'm not very hungry but when I see the photos and read the ingredients, I have the urge to make the dish!

    You're daughter is growing up and it's so nice that she wants to learn and help cook. THAT'S FAMILY QUALITY TIME WELL SPENT!

    I know what you mean about the kimchi or whatever pancakes you make. The kimchi pancakes I used to buy regularly at the Korean Market (Asiana Market in Cotati, CA), they were not crunchy either but I truly enjoyed the flavor. I would like to see if I can make them "crunchy" too. My husband likes crunchy stuff so if I can perfect them, he would eat them frequently. I on the other hand eat it no matter what!

    The Soondubu is so delicious. I had some for lunch over rice today (April 18, 2011, Monday) and now there's only one more serving left---what a bummer!

    My 3rd batch of kimchi turned out just as great as the 2nd batch. I think the more you make kimchi the better one gets, what do you think?

    I'm so grateful of the computer generation (in the 80's it was the information-age) and now I call it the internet-generation-age. Don't know how accurate that is but without computers, I would have never found Maangchi's Recipes. I am enjoying the Korean food traditions that I have longed for and always wondered what ingredients were in the recipes. Now I know. Wiping tears from my eyes.

    Have a great week. Rain on Wednesday and then it's all sun. It's funny...we expect a freeze on Wednesday though. Glad I didn't transplant my Asian seedlings over the weekend yet. :)

  19. Weekending 4/24/11: It's Saturday, 4/23/11 and I just had to post a picture of my blue cover glass jar filled with kimchi. It' pretty, huh? Also today I ordered via online dried eggplant because we are still unable to buy fresh eggplants in our grocery stores (I just don't get it!).

    OK, no snow arrived the past week; however, we did get some drizzles but I truly think the time has come for summer. I can't wait for summer so that my Asian plants can give me some fresh vegetables. :)

    Attachments

    1. Mak_Kimchi_and_New_Blue_Cover_0452.JPG (2144.9 KB, 314 downloads) 2 years old
  20. yes, it looks adorable! : )

  21. It does look pretty. I love those kinds of jars. Reminds me of my paternal grandparents who gardened and canned foods into their late 80s. Not kimchi though ;)

    Spending time cooking together really is family time well spent. My kids enjoy cooking so much--I think they already know more about cooking that I did when I was 12! They impress me with their imaginative kitchen play. They really know their ingredients and say things like, "Stop! That needs more fish sauce!"

    I agree that kimchi gets better with more practice. And the process goes so much faster too. I wish I had known that making kimchi and cooking Korean food was so much easier than I thought because I would have been making it long ago. My chonggak kimchi turned out quite well after fermenting. I will just make kaktugi next time because it is easier, but I am glad to have tried chonggak kimchi and I'll make it again.

    I didn't have time to cook over the weekend, so I've been making most of my food during the week. My good news is that my miyuk gook turned out great. I started using the 3 crabs fish sauce and now it tastes the way it should. I'm excited to make kimchi with this fish sauce now and see if it makes my delicious kimchi even tastier.

  22. That is great looking kimchi. I do think kimchi improves as you learn more about making it. The process seems to go faster each time too. We still have chonggak kimchi left, but no mak kimchi. I guess I will have to make kimchi during the week--or buy it.

    I made a bunch of Korean food over the weekend. My miyuk gook turned out great. Using the 3 crabs fish sauce did the trick and made it taste much better. I am excited to see how the flavor of my kimchi might change since I've never made it with 3 crabs. I should have known to buy that fish sauce a long time ago because the ajuma at the Korean market recommended it for making pa kimchi years ago. And then I saw it is maangchi's favorite too.

    I also made kongnamul gook, kong jorim, kosari namul, uhmook bokkeum, roasted seaweed (pare), the 2 dubu side dishes and shikhye again. Nothing new this week, but a lot of crowd pleasers.

    I hope that you will have lots of delicious Asian plants in your garden this year. I wish I could get kkenip to grow in my container garden, but I've never had much luck. Plus, now I have a son who would sabotage my efforts. Maybe we'll try for some tomato and pepper plants though. We've had good luck with those.

  23. It's Monday, 5/2/11 and I was too busy over the past weekend to really cook, got the red beans ready for the rice cakes though. Saturday and Sunday we got to enjoy our very first sunny and beautiful weekend by hiking with our dog (the rain and cold weather finally ended). Planted some Perilla, Burdock, Korean Radish, Thai Peppers, Chinese Leeks, Cilantro too. There's more to plant during the week.

    So weekending 5/1/11 (May Day), I made some Rice cake soup / 떡국 / Ddeokguk and eating the fantastic kimchi over hot rice along with some fried mandu.

    When I came home for lunch today, an H-Mart package was at my doorstep, oh I was so excited! My dried eggplants are now soaking in water! I'm going to try to make Eggplant sidedish / 가지나물 / Gaji namul with it. :)

    P.S. Thanks Maangchi for your support. :) :) :)

  24. Weekending 5/8/11, Sunday: When I visited our local Asian market, I inquired as to which fish sauce was the best. The one shopper recommended the bottle that had a photo of the three crabs on it. So I hope it made a difference in your recipes after that change Kim.

    This past week consisted of Gaji Namul, Kimchi Fried Rice and some kind of Soy Bean soup. They were all delicious. The dried eggplant didn't work out so great for the Gaji Namul, but just as I got the dried eggplant shipment, our local grocery store started supplying the fresh eggplants so I made another batch from them. Nothing beats fresh eggplants!

    It's sunny and the Asian plants are soaking up the sun. Yeah! :) By the way, what is "kkenip?" I tried searching via Internet but was unsuccessful.

    Attachments

    1. Kimchi_Bokkeumbap_0608.JPG (2121.2 KB, 269 downloads) 2 years old
  25. kkenip is perilla leaf (sometimes called sesame leaf too I think). That was my best effort at romanization of how it sounds to me. :) I love perilla leaf. My favorite kimbap is when they put perilla leaf in. I also love the flavor when eating Korean barbecue and in kamja tang. And kkenip kimchi is awesome. It is a very strong flavor. Are you going to grow it in your garden this year? What are you growing?

    Kimchi bokkeumbap looks great. My son goes crazy for kimchi bokkeumbap. I should make some tonight, but I am out of kimchi! I actually made emergency kimchi last week (양배추김치). It turned out well. I didn't have napa cabbage and didn't feel like taking the kids out to the Korean market, so I just bought some cheap cabbage at the grocery on the way home. My husband really enjoyed it.

    I've been making the same things quite a bit lately, but I did finally make ginger cookies 매작과. I made them with my kids, which ended up taking a really long time, but they turned out really well. I didn't put enough ginger in them though. Next time I will add quite a bit more because I love the flavor of ginger with cinnamon.

    I almost made gyungdan, but we were out of town for Mother's Day. My daughters watched the video with me and want to make them, so probably next weekend we will make them.

  26. Great! Your family love yangbaechu kimchi! When my kimchi runs out, but don't have time to go shopping to a Korean store, I make emergency kimchi as you did. Cheers!

  27. Weekending 5/15/11: Today is Saturday and after spending several hours gardening before the rain comes, I am whooped!

    In April the Perilla Leaves were planted along with Chinese Leeks; Korean Radish (TWO KINDS); Korean Minari - Flamingo Water Dropwort; Japanese Mugwort; Chrysanthemum Greens; Thai Peppers; Fushimi Green Peppers; Yardlong Bean, Purple; Oriental Spinach; Oriental Spinach; Chinese Chives; Chinese Coriander.

    Today the Gigantic Pumpkins, Chinese Snow Peas, Dill, and some other herbs (can't remember because I'm so exhausted from planting, digging, watering, and weeding all day PLUS I stink like manure).

    The Korean Rat Radishes are coming up so I'm quite excited as Radish Kimchi is in the future unless it gets consumed right out of the garden! ;)

    HAPPY BELATED MOTHER'S DAY! HOPE YOUR FAMILY SPOILED YOU ROTTEN! :)

  28. Weekending 5/22/11, Sunday: My Asian plants are peeking through the ground nicely. The Korean Rat Radish and other radish varieties were the first to peek, beans and peas are the second plants to break through the dirt, Perilla leaves have sprout leaves, can't wait but slow to burst. Burdock looks promising. Chinese Leeks and Chinese Chives are so so. It's been sunny so far so I think we'll have a better garden season this year.

    During the week I made Spicy fish soup Maeuntang (매운탕), Kimchi, Kimchi Pancakes, and Japchae. DELICIOUS!

    :)

  29. Oh--I am so jealous that you will have perilla leaves and minari! I'll have to get my husband to tell me his recipe for minari. It is delicious and has a gochujang and vinegar base and he puts fresh squid with it.

    I really hope you post pictures of your plants. There are a lot of names I don't know. I'm excited to see what you make with all of them too. I can taste the perilla leaf kimchi now. YUM!

    I'm hungry after reading the dishes you've recently made. I LOVE maeuntang. I had something similar to maeuntang at a market in Chicago in February. It was awesome and even had the fish eggs in it (cod eggs I think).

    I made gochujeon this week. Finally¡ It was so good. I'm planning on making it again today or tomorrow. One of my daughters ate it happily with me and the kids all tried it. I think if I make it a few more times they will all be eating it. I also made maejagwa again (the ginger/cinnamon cookies). Those are a hit with everyone. I want to make gyungdan, but my husband says he likes maejagwa better.

    Other than that, the old standard side dishes...mak kimchi, kakdugi kimchi, roasted seaweed (parae style), soybean sprouts, kosari namul. I did make miyuk naeng guk (instead of oi naengguk) though--finally we're having some warmer weather.

    As soon as school is out for summer, there are some blue crabs at the Korean market with my name on them. The kids go crazy at the Korean market looking at those crabs and I have been wanting to make ggotgaetang for a while now. And now a patbingsoo recipe is upcoming. Whoo hoo!

    In other news, I taught a Korean lesson to my Spanish students for World Cultures week last week. They loved it. I present them with hangul and the sounds and have them try to match up English words spelled in hangul with the actual English word, type up all of their names in Korean, watch a funny video that has funny Korean phrases (I love you, etc.) and watch a Pororo video (the little penguin show that is very popular with the 3 year old set). I always have a few who say, "Why are we learning Korean?" and then they leave saying, "I wish that Korean was offered here." I love it! I've had a few students (one was a Korean adoptee) who kept on studying Korean on their own online.

  30. Weekendng 6/5/11: Saturday 6/4/11...Been so busy just trying to get this season's gardening going that I've been remiss on cooking Korean (just eating the kimchi). To make up for that the garden is 90% Asian. Hehehe.

    So glad your school is open to cultural events and teachings. I sure do miss that here in our tiny town. 100,000+ tourists arrive every year and despite that the town (the locals, that does not include me) is just so non-cultured! Oh well. :)

    Attachments

    1. 2011_Asian_Garden_(1).JPG (2261.3 KB, 211 downloads) 2 years old
    2. 2011_Asian_Garden_(7).JPG (2071.5 KB, 219 downloads) 2 years old

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