tag:blogger.com,1999:blog-80270327450975468462024-03-13T03:33:16.142-07:00Korean CuisineKorean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-8027032745097546846.post-52087946250788213312011-11-28T09:17:00.000-08:002011-11-28T13:18:44.931-08:00ThreeHello, KC readers. It has been awhile and I thought it was finally time to come back and say, "Yes, I'm still alive."I've been meaning to post for a long time but it gets hard sometimes. Every time I sit and try to write about the happenings lately - I tend to get emotional.I has been eight months since I've learned of my bone mets. I suppose I'm doing better than I thought I would be Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com46tag:blogger.com,1999:blog-8027032745097546846.post-6469509591032017892011-10-16T09:52:00.001-07:002011-10-16T09:52:19.884-07:00Food from GyeongjuIt has been a long time, no? We spent our summer in Seoul and despite my physical limitations, we were somehow able to travel to Busan, Gyeongju, and Andong. While in Gyeongju we didn’t book a hotel beforehand and ended up staying at a really dilapidated, stinky, gross hotel. I didn’t even want to dare try the food, so I made the MR drive us out onto a row of restaurants that we had Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com18tag:blogger.com,1999:blog-8027032745097546846.post-37140333731309170592011-10-07T08:48:00.001-07:002011-10-16T14:12:23.607-07:00Check it Outhttp://korean-cuisine.blogspot.com/p/recipes-by-pictures.html I’m still going to continue retooling this blog so it might go offline again in the future, but don’t fret. I will bring it back eventually. Hopefully new recipes are on the horizon. P.S. Yes, I’m still alive. Just in case you were wondering. P.P.S. Did you realize I have over 150 recipes up on this site?&Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com15tag:blogger.com,1999:blog-8027032745097546846.post-25622511055152745482011-10-06T21:26:00.001-07:002011-11-19T14:11:42.789-08:00RIP Steve Jobs“Remembering that I'll be dead soon is the most important tool I've ever encountered to help me make the big choices in life. Because almost everything — all external expectations, all pride, all fear of embarrassment or failure - these things just fall away in the face of death, leaving only what is truly important. Remembering that you are going to die is the best way I know to avoid the trap Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com5tag:blogger.com,1999:blog-8027032745097546846.post-22766720166477730022011-08-02T16:57:00.001-07:002011-08-02T17:03:16.550-07:00BYE!I just wanted to give readers a quick update. I was walking on crutches for about two weeks. Then I progressed to a cane for about a week. As of last week, I finally rid of the cane and have been walking on my own. I’m still limping but I don’t care – I’M WALKING AGAIN. My parents tell me my walking is better than before I started radiation. I feel pretty great and was able to go around Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com16tag:blogger.com,1999:blog-8027032745097546846.post-12305513114279361582011-07-09T10:21:00.001-07:002011-07-10T10:06:26.852-07:00Falling AngerI fell. For any normal person a simple fall probably wouldn’t mean that much. For a person with a tumor pressing against the hip joint – a simple fall means now having to rely on crutches to walk. I feel so stupid. It was a freak accident. Earlier in the day, Munchkin had been running back and forth from the kitchen exclaiming he was going to make ice cream. I have no idea Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com32tag:blogger.com,1999:blog-8027032745097546846.post-72059793565291783902011-05-24T10:16:00.000-07:002011-05-24T11:03:50.227-07:00Yook Gae Jang BrothWhile undergoing my latest treatments, our family decided to stay at my parent's house so that we can take advantage of the extra help with Munchkin and the YUMMY food. No matter that we've been married now for close to seven years, the MR will still say that my mom is undoubtedly a better cook than I am. I don't take any offense (not REALLY) since my mom has had a 30 year head start on me. Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com11tag:blogger.com,1999:blog-8027032745097546846.post-9929020253467034662011-04-27T22:31:00.000-07:002011-04-27T22:32:41.022-07:00Miyuk Moochim with Mae-ShilComing soon! Hopefully in the next day or two, but hope you understand if that day or two ends up being a month or two. ;)I AM a little preoccupied with other things lately...Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com4tag:blogger.com,1999:blog-8027032745097546846.post-40223188257317157242011-02-04T20:43:00.001-08:002011-02-05T22:25:37.110-08:00Andong Jjim Dak–Andong-Style Chicken While in Korea, my cousin made a delicious chicken recipe for me that I immediately asked her about. Of course she didn’t give me exact measurements, but I copied her dish to the best of my abilities and I think it came out pretty well. I have to admit though that my cousin’s tasted better. Maybe it’s just me, but I always prefer someone ELSE’S cooking to my own. =PKorean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com12tag:blogger.com,1999:blog-8027032745097546846.post-74642208813440983422011-01-19T10:12:00.001-08:002011-01-19T10:16:24.608-08:00Olympic Kal Gook Soo We’re back in Los Angeles and I couldn’t be happier. The weather is awesome. On our trip back from Korea, I brought some fresh miyuk, fresh ground gochuggaru, dashima and a bunch of other things – much to the chagrin of the MR. =P He will never understand why I insist on bringing things they already sell here, but hey – it’s fresher! I promise. AlthoughKorean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com6tag:blogger.com,1999:blog-8027032745097546846.post-66480969721706641512010-12-26T18:01:00.001-08:002010-12-26T18:38:06.025-08:00이남장 - Lee, Nam Jang or Nam Jang LeeI hope everyone had a wonderful Christmas!I'm not doing much cooking out here in the Motherland only because I have a wonderful MIL who bans me from entering the kitchen. No, really. She doesn't let me cook at all. I <3 my MIL. Anyhow, let me begin this post by saying I am not in anyway affiliated with any of the restaurants I'm recommending. If I were - I'd be rich doncha think? =P These Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com3tag:blogger.com,1999:blog-8027032745097546846.post-9078537831485812722010-12-23T14:58:00.001-08:002010-12-23T15:00:36.521-08:00Greetings from KoreaStreet Foods. You can't go wrong with this. =) Hope everyone has a very, Merry Christmas!Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com3tag:blogger.com,1999:blog-8027032745097546846.post-52760135102101611352010-12-06T21:02:00.001-08:002010-12-06T21:04:58.098-08:00Cow PartsMOOOOOOO. That’s me being a cow. Hello all! I hope everyone had a nice Thanksgiving break – yes I realize I’m a bit late. Anyhow, I thought I would do a short little blog on cow parts. I made beef tang no less than four times already this winter so I thought I would share some of the different parts of cow you can buy at the butcher shop so you can see what it looks like.Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com4tag:blogger.com,1999:blog-8027032745097546846.post-69652391408087589472010-11-26T18:43:00.001-08:002010-12-06T21:03:40.075-08:00Fresh Kimchi–Gut Jul Eeh Kimchi with Raw OystersI hope everyone had a fabulous Thanksgiving! I’m sure our dinner table isn’t much different from some of the other Korean-American dinner tables out there. For as long as I can remember we have always had Korean food on Thanksgiving. It wasn’t until I was old enough to learn how to roast a turkey that our family started having turkey on Thanksgiving. =P Now our Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com7tag:blogger.com,1999:blog-8027032745097546846.post-61212617316052547092010-11-10T20:50:00.001-08:002010-11-10T20:50:07.357-08:00Random… I made do-gan-neeh (basically same process as gom gook using different parts of the cow – in this case, cow knee bones) tang yesterday and added some beef eye of round into it as well. I took a big piece of beef eye of round and added it to the boiling broth. When it was just under two hours, I removed the beef and let it cool down. Once cooled, I took a large, sharp knife and Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com4tag:blogger.com,1999:blog-8027032745097546846.post-54749340580822924132010-11-09T21:25:00.001-08:002010-11-09T21:37:40.174-08:00Ggak Ddoogi–(깍두기)–Version 2.0 Is fall/winter (they sorta just blend in SoCal don’t they?) finally hitting SoCal? About time, eh? It has been hot for so long that I’m sort of welcoming this cold. SORT OF. I’ll always be a SoCal girl and that means my body can only tolerate so much cold. On a side note, the MR has been out of the country for almost a month now leaving our house feeling a Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com5tag:blogger.com,1999:blog-8027032745097546846.post-71569553044826122942010-10-06T18:07:00.001-07:002010-10-06T18:15:51.138-07:00Steamed Egg – (계란찜) - Version 3.0This California weather is sort of crazy, isn’t it?  EARTHQUAKE weather for sure.  =/  Growing up in Cali, I’m so used to earthquakes.  I’ve been through quite a few of the big ones so they hardly bother me anymore – but still the thought of the next big one is pretty scary.  =P The rain has made it a lazy day today.  All of Munchkin’s sports activities this week Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com7tag:blogger.com,1999:blog-8027032745097546846.post-61187989722845575042010-10-05T12:10:00.001-07:002010-10-05T12:10:59.609-07:00Spicy Chicken Gizzards – 매운 닭똥집 볶음I started this recipe a couple weeks ago, but never had the time to finish up the post. I’ll attempt to finish it now from my memory.  =P   I’m reusing the pictures from my older post on Fried Chicken Gizzards because I completely forgot to take pictures during this stage.  Basically, cut your gizzards up wash in some flour/salt and then boil it for about 10 minutes to rid ofKorean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com3tag:blogger.com,1999:blog-8027032745097546846.post-7448014251472021212010-09-29T23:20:00.001-07:002010-09-29T23:32:26.694-07:00Chicken Porridge with VegetablesI haven’t made this type of jook in so long…since Munchkin was a baby?    Ingredients Needed: 1 small chicken breast 1/2  CUP white rice, 1/2 CUP sweet rice 6 CUPS of various chopped vegetables 1 can vegetable broth 1 32 OZ box of chicken broth 2-3 CUPS water   We are a small family of three, so we hardly ever eat whole packs of any type Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com7tag:blogger.com,1999:blog-8027032745097546846.post-65369132922070890292010-09-27T21:24:00.001-07:002010-09-27T21:32:41.288-07:00Spicy Chicken BBQ – Dak Galbi – 닭 갈비I had all the ingredients for Dak Galbi conveniently on hand, so I decided to give it a go tonight.  I was going to save this post for later, but decided what the heck - I’ve been on a blogging binge eh?  =P   Ingredients Needed: 2 small chicken breasts - I buy the thin breast filets at Ralphs and saran wrap each individual breast and store them in bags in the freezer – I Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com9tag:blogger.com,1999:blog-8027032745097546846.post-37502419053982613672010-09-27T13:27:00.001-07:002010-09-27T18:43:01.852-07:00Choong Chun Dak Galbi - (Restaurant Review)A couple of weeks ago, nine women met up for some dak galbi at Choong Chun Dak Galbi in K-town.  I know this place has been around for some time, but if you haven’t tried it yet – you should try it at least once.  It’s not mind-blowing by any means, but it’s one of those restaurants I say you should try at least once.   Anyhow, the reason I posted this picture up is because I Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com4tag:blogger.com,1999:blog-8027032745097546846.post-68773391853667303662010-09-27T12:11:00.001-07:002010-09-27T12:13:43.075-07:00Serrano Chilies in Vinegar SauceI was at Bristol Farms a couple of weeks ago and saw that their Serrano chilies looked particularly fresh, so I picked up a bunch.  At first, I was going to pickle them in soy sauce, but then I remembered the chilies they serve at Thai restaurants and decided to make those instead.  Anyhow, here goes my rendition.  I made this over the weekend and did a taste test today and so far,Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com1tag:blogger.com,1999:blog-8027032745097546846.post-40691431886450426882010-09-25T22:29:00.001-07:002010-09-25T22:30:42.221-07:00Spicy Serrano Chiles in Vinegar and SugarYup, an update will be coming soon.I promise.It's nothing fancy, but it's something in my fridge at the moment. =)I missed you all once again.Hope you have been well.Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com0tag:blogger.com,1999:blog-8027032745097546846.post-87374796749035698662010-09-14T23:28:00.000-07:002010-09-15T00:04:33.692-07:00Chicken Gizzard Stir-fry - Dak Ddong Jjip - (닭똥집 볶음)  Our lives have been so busy these last two weeks now that Munchkin is officially a Kindergartener.  I know it’s such a cliché, but it seriously seems like just yesterday that he was born and look at him now - all grown up and going to school to LEARN.  Munchkin has been in preschool since he was 2.5 years old, so this adjustment has been pretty easy for him…so far.  He’s Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com4tag:blogger.com,1999:blog-8027032745097546846.post-41837436269947585022010-09-04T01:44:00.001-07:002010-09-04T01:51:23.446-07:00Noo-Roong-Ji (누룽지) – Burnt Rice Snack (?)Hello everyone!  I know I’ve been MIA forever and ever.  This blog is always in the back of my mind and I often think, “This is the week where I will finally update…” and then another week passes and I find myself  doing other things.  =/  So again – my apologies first. Life has been trudging along as usual.  I’m quickly approaching my two-year cancer anniversary Korean Cuisinehttp://www.blogger.com/profile/02366758220672252976noreply@blogger.com8