oksipak
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Sept. 22, 2013: Ok, here is the end result of Perilla pickled leaves that I got to taste this morning. It tasted so fresh and delicious! :)
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September 21, 2013: My garden in a greenhouse for the very first year. Zone 9. In our area along the Pacific Ocean, a greenhouse is necessary to grow Korean vegetable plants—three varieties of tomatoes, Perilla Leaves, Jalapenos, Chinese Chives, Basil, and Tomatillos. Trying out the new greenhouse this year to see what grows and since it does fantastic, next year my Asian garden will be even larger. :D
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Sept. 21, 2013: 2011 was an unsuccessful year to grow Perilla Leaves, in 2012 gave it up, but 2013 my honey built a greenhouse and it's growing fast! Zone 9. I started them from seeds on a wet paper towel, then transplanted them to a tiny pot, then to a larger pot, and so-on…and as of today, Sept 21, 2013, I was able to harvest over a dozen beautiful tender young leaves to attempt Maangchi's 깻잎 Kkaennip Jangajji (Pickled Perilla Leaves) recipe for the first time. Recipe: https://www.maangchi.com/photo/kkaennip-jangajji-pickled-perilla-leaves :) THANK YOU MAANGCHI. :D
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Saturday July 21, 2012: Wish our Perilla Leaves were sprouting but not having any luck for last year and this year (it is a difficult seed to sprout in our Zone 9 apparently). If anyone has 100% seed germination, I'd like to hear of your secrets in "how-to-grow" Perilla Leaves! :D This dish ( https://www.maangchi.com/recipe/heukimjajuk ) is garnished with homegrown Chives and Mints. This year the Chinese Sweat Peas, Korean Rat Radish are doing excellent! Dill and Fennel do well in Zone9 (which is perfect for our Pacific King Salmom Gravlax Recipe and Smoked Salmon that my husband makes.) Zukes are being harvested and Chinese Chives are getting ready for the next Kimchi Batch. What is everyone else doing? :P
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April 2, 2012 (Monday): This season’s Mugwort growing in a pot. Made Mugwort Soup 쑥국 for the first time. I will be making the flavorful soup again as long as the Mugwort keeps growing. :D (ZONE 9)
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Too excited and can't wait so I'll start…
My very first Korean recipe made in the New year 2012 is 김치 (Kimchi). Just made this little dish tonight. Yes, Safeway was out of produce because their delivery truck didn't make it due to inclement weather, so I took the last cabbage they had yesterday! Hehehe. :P
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It's Thursday, December 29, 2011, and only a few days before the new year! So what do I do? I tried making dakbokkeumtang (https://www.maangchi.com/recipe/dakbokkeumtang) and boy was it delicious. It's been raining cats-and-dogs here and comfort food like this recipe was much needed. I refrained from making a pig of myself by eating the entire pot in one sitting! By the way, I only made 1/2 the batch, for 2 servings, so if I ate that it wouldn't have been that bad. Right?
This will most likely be my last Korean recipe I try before the New Year 2012 arrives and what a way to end 2011. See you all in the new year to try some more new recipes from Maangchi. :D
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Merry Christmas Maangchi and Mokpochica and all who are Friends of Maangchi. :) Yesterday I had some kimchi for a snack, then for Christmas I had some more kimchi for snack. Tomorrow I have to go shopping and buy cabbage and radishes to make more kimchi! :P
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Weekending December 16, 2011: It's Friday and tonight I made a batch of Spicy fermented cabbage and spicy fermented radish / 김치, 깍두기. Also during the week Rolled omelette (Gyeran malyee: 계란 말이) was on the breakfast menu. Only 2 more weeks until the New Year 2012! Where did the time go?
Thanks for the Congrats Maangchi. :)
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