Cubed Radish Kimchi, Kkakdugi

Cubed Radish Kimchi

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. ...

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Bachelor Kimchi

Bachelor Kimchi

I often find that Koreans name their kimchi in a very honest way. This particular kimchi called "Bachelor Kimchi (chonggak kimchi, 총각김치)" is one of them. Chonggak means bachelor in Korean and this kimchi was named  to honor the bachelors. You might wonder how these weird radish breed can honor the bachelors. Well, I leave it up to you to imagine. Although the original name for this kimchi is "chonggak kimchi", some people calls "altari moo kimchi (알타리 무김치)" instead. Altiari is the name for ...

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Steamed Soft Tofu with Soy Chili Sauce

steamed soft tofu with soy chili sauce

연두부 양념반찬 [ yeon-dubu yangnyum banchan ]  When I was hospitalized after my surgery in Korea this past summer, I had to live with hospital food for a few days. Maybe because of all the trauma I had to go through, I lost my appetite big time. I am not a picky eater. I usually eat everything served in front of my nose. But for some reason I just couldn't eat anything in the hospital. I lost 10 lbs in 10 days. (unfortunately I gained all back plus a little extra now as I am recovering... urgh!!!) ...

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Spicy Cucumber Salad, for one of those lazy summer day

cucumber-salad-FG

  I need to tell you before I start this post that this will be my last one. What! (I can see your eyes are wide open! or maybe not, maybe nobody cares...) Well, I mean my last post until I come back from my trip.  :) Yes, I am going away for my annual summer trip. This year I am going to Europe. I am taking my two wild munchkins to France, Belgium, Austria, and Germany.  I will enjoy the train rides, the scenery, the castles, the museums, the people, and of course, the food. I ...

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