Who can resist the crunch, refreshing, and perfectly fermented Korean radish kimchi called “Kkakdugi”?
One Korean food that I am dying to eat right now is a bowl of hot bone marrow soup (설렁탕, seolleongtang) and this kkakdugi kimchi as a side dish.
I was lucky to get a bunch of Korean radish the other day and I am so~ so~ so~ excited to share this wonderful recipe with you.
Mapo Tofu (麻婆豆腐) is my first love in Chinese food. When I first heard of it a long time ago, I thought it was originated from Korea. Because the name “Mapo” sounded same as the name of the area in Seoul called Mapo-gu. LOL!!! I was just an innocent girl who didn’t know much about the global food at that time.
Well, to clarify it…, Mapo tofu is not from Seoul. As far as I know it is from Sichuan province of China. I think there are several versions of how this delicious tofu recipe has originated. But one thing that says the same is the person who made it first.
One of the tough challenge I am facing these days in Buenos Aires has to be the grocery shopping for Korean food items. There is Korean town on the other side of the city. It takes about 1 hour to get there. I don’t mind driving that far, but the obstacle is that there is absolutely no place to park no matter what time of the day I go. Streets are very narrow and all occupied with cars. It is frustrating and discouraging.
Last weekend I had to take my husband to drop me off right in front of the store so that I can grab some Korean groceries as fast as I can while he drives around a few more blocks until he comes back to pick me up.