Thank you to Sarah Bates of The Chef Next Door for hosting today's Hot and Spicy #SundaySupper event! Have you heard of the 10,000-hour rule? Author Malcolm Gladwell theorizes that to truly master something, you will have had to log in at least 10,000 hours of practice. This theory was based on a study by Swedish psychologist Anders Ericsson. So what does this have to do with kimchi? Well, I feel like kimchi-making requires some level of practice to get to a point where it's easy to make and, most importantly, it consistently tastes awesome. When I first posted a recipe for this same dish, I had only made it a few times and it turned out a decent kimchi...50 percent of the time. Now 5 years later, I've made this particular kimchi a little less than 100 times. And if we're following the 10,000-hour rule, I've got about 9,900 hours become an expert kimchi maker. But I feel like after 5 years or about 100 hours, I've got this dish down. I've gotten rid of a couple of steps, streamlined ...
Perilla Pancakes
Originally published September 11, 2011. I thought I'd revive this recipe for Chuseok! Happy Chuseok! The cool fall weather is here to stay and school is in full swing. It is also the end of the season for kaenip (perilla) and the leaves are fading into a yellowish light green hue. The other weekend, I plucked the remaining leaves and decided to do a few experiments after speaking with my mom. She mentioned that the older leaves tend to be a less tender and a little tougher. Sometimes she steams a bunch of leaves and makes ssam (wraps) or chops them up and makes jun (pancakes) or jang dduk, a special recipe that my mom culled from her mother that sounded really hearty and quite simply, yummy. The recipe incorporates a spoonful of dwaen jang into the batter. (I know, dwaen jang!) I've never actually had the dish before or even heard of such a thing, but the combination of the pungent salty, nutty dwaen jang, and the strong peppery, minty kaenip sounded enticing. If you ...
Some Korean Flavor…
Korean Soy Braised Chicken (Ddak Jjim)
Korean soy braised chicken (ddak jjim) for your weeknight dinner – slightly sweet and slightly salty but packed with flavor! Go to the recipe I have officially started back-to-school shopping. My mission was to find toddler-sized winter parkas and snow pants since I did not want to be left out in the cold (quite literally) this…
Life is a journey…eat some pickled peppers along the way
Originally published June 12, 2012. Made a few edits to the recipe and fixed some errors. Enjoy pickling! When someone asks me, “What do you do?” A million thoughts go through my head. Well, I’m a graphic and web designer. And well, I have a food blog too, and I just got a job as…
Spicy Seafood Noodle Soup (Jjamppong) #SundaySupper
Susan at The Girl in the Little Red Kitchen is hosting A Soul Warming #SundaySupper on November 4th. These are dishes that we turn to to keep us warm during the cooler fall and winter season. Hurricane Sandy has left us without power and heat this week. I can’t wait to get our power back…
Spicy Korean Monkfish Stew (Agu Jjim) #SundaySupper
What food or dishes comes to mind when you think of Fall? Apple pie? Butternut squash? Beef stew? Monkfish? Yep. Monkfish. I’ve been seeing monkfish a lot more often these days at the fish department in my grocery store. Generally, just the tail of the fish is eaten which some have referred to to as…