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…
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…
Miyeok Salad with Ponzu Dressing #GuestPost
I was beyond excited when my friend Alice Choi over at Hip Foodie Mom asked me to do a guest post! I met her through #SundaySupper and I was instantly drawn in by her positive energy! She is super talented and if you haven’t visited her site, you have your chance today. Her writing is…
Changes with a side of radish salad
I’m trying to make changes in our household. Small changes. My goal is to cook and eat more healthily, and waste less food. Ever since I read Kat Flinn’s Kitchen Counter Cooking School, I’ve been “thinking” more about food. Not just fantasizing about restaurants and the hottest trends, but just being more thoughtful in what…
On the Side or Banchan
Ban chan (Korean side dishes) tastes better when made at home. It’s even better when a toddler gobbles up his veggies before you can say bibim bap. My mom would either omit vinegar or garlic powder to make it more palatable for my DS. If the following ingredients are in your pantry, then you can…