You gotta cheq this out! Mary from maryeats has recently made her first batch of kimchi. And she has keeping the monster alive that was created by Adam at the Amateur Gourmet and revived here. We love you Mary! <– Click on the picture to see the...
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Just a note that this entry is participating in the Morsels & Musings Festive Food Fair. If you were following from the main blog, we were in Cheonan, South Korea, at SunMoon University (owned by the Moonies) for a KOTESOL (Korean Teachers of English to Speakers of Other Languages) conference. The big...
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And now, Thelonius gets to shine. This was my first time preparing monkfish, much less cleaning it. I found a few tips on the Internets. They helped a lot. After thoroughly rinsing it, I placed it on the cutting board. Tracing the contours on the back of its skull, I removed the tail from the...
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One of my first favorites in Korea was Al Tang 알탕, fish roe soup. It’s usually served in hofs as a drinking food. Like many Korean soups, it’s spicy, red, and sour. It’s an acquired taste that I’m glad to have acquired. I mean, think about it–Caviar Soup! Most...
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SUCCESS! I can’t believe this actually turned out. After asking in all manner of places, including the site itself, I decided to go all Korean with the monkfish. Considering the scope of this journal, that was an obvious choice. I made three dishes: Monkfish Liver Sashimi (Agu Gan Hui 아구...
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