“We used to make a large quantity at once, enough to eat for the whole winter. We kept hundreds of steamed pork buns in earthenware pots in the yard. The weather was so cold that the buns were frozen the whole winter, until we finished them. They were hard as stones the whole time. We ate them every other day, not as a snack, but as a meal. We used to bring some frozen buns to the kitchen, thaw them out, steam them, and eat them.”
More than 100 people came and there were 21 entries for the kimchi contest. They were from everywhere. Someone from Maryland, someone from Canada, and some drove hours and hours to come to the event. I was overwhelmed by their passion!
The first time I tried LA galbi was about 20 years ago when I visited my sister living in LA. She prepared LA galbi for me and my family. I enjoyed the galbi a lot even though I was a little surprised to see the short ribs cut thinly and across the bone.
If you make this soup early in the morning for your husband or wife (^^) who are suffering from a severe hangover, you will get a lot of credit from him or her.
I use these skewers for all kinds of things. You saw them in my videos for skewered pancakes like pasanjeok, and long ones in my video for fish cake soup.
In this recipe we skewer green onion, beef, and carrot, make them into pancakes and then cook them in a skillet. This is my late father’s favorite dish, so everytime I make and eat it, I think of him.
My cooking class on April 22, 2010 was another huge success! Teaching 9 dishes in 1½ hours was not easy to plan, but I made it and finished successfully on time! Some students came from a 2 hour driving distance from NYC. Most students are my blog readers, but I met some new people, too. […]
Ojingeochae muchim is one of the most popular side dishes for Korean lunchboxes (“doshirak“). I learned this recipe from my cousin Kyeong in Korea, who was attending university when I was in high school. I couldn’t believe how tasty it was when I tasted her ojingeochae muchim because it was much softer than my own […]
Kongnamul-muchim is one of the most common Korean side dishes, and it’s included in almost every meal. It’s very popular among Koreans, and they never seem to get tired of it. It’s very economical and also good for you. The soybean sprouts used in this video were grown at home, but you can also buy […]
