Our new shipment of rice has arrived. Seriously, that’s all ours. It’s too big to fit in our cabinet by itself, so Eun Jeong and I split it between two sacks. The old sack was almost empty, and when we got it back in July, it was as full as that big mother. Are we really eating this much rice? And to think that...
read moreI explored the Anyang Central Market today. Had lots of fun. I wish my brother was here to explore it with me. He’d go nuts. I made a few good finds, including some great smoked pigs’ feet (jokbal 족발) and a great deal on tangerines. But I found these guys on the left at a few seafood stalls. They look like...
read moreMan, chili does have its fanatics. When Alton Brown did his show on chili, he got swamped with angry emails from chili “purists” who were offended by his chili making techniques. Yet seriously, anyone who is a purist about a great blue collar dish–whether it’s chili, kimchi jjigae, or cassoulet–is an...
read moreMary at maryeats has done the world a great service. She has gone through, translated, and provided descriptions to the menu at Kimbap Nara. Kimbap Nara, Kimbap Cheonguk, Kimbap Sarang — these places are the heart of daily life Korean food. The food is cheap, usually fast, and satisfies your Korean fast food cravings. And...
read more
I know, I know. This is another one of those “What were you thinking” moments. I still stand by my hypothesis that kimchi can be used in any dish where you would use anything pickled. In quesadillas, I used it instead of pickled jalapenos. Just tryin’ it. You know what? It worked. Also, cheese and kimchi are...
read more
Designed by Elegant Themes | Powered by Wordpress
