One of the fond memories of my childhood is having dinner with my family sitting on the outdoor table called "pyoungsang", a large square low table that stands in the middle of courtyard of the house for people to sit on. It is unique to Korean culture that is easily found in the countryside. Everyday we had our dinner sitting on this Pyoungsang during the summer season. My mother often prepared this delicious Ssambap (rice wrap with assorted lettuce and leaves) and made the fish topping ...
Gogalbi, not your ordinary galbi
I am a southern gal and I have to admit that I really love southern style Korean food. If you ever visit Busan of South Korea, there is a district called Nampo-dong; very famous for their seafood street vendors and restaurants. You will smell smoky grilled fishes and other sea creatures on every little ally; Fun hang-out place with friends. ...
Braised Mackerel, Holy mackerel
I like fish, fish of all kind - white or pink, fat or skinny, long or short. Growing up in a southern fishing town, seafood was abundant on our family table. They were all fresh, nothing from canned or frozen. I hardly ever had fish that has been dead for a few days, or came as frozen or kept in coffins (canned). But there is one fish dish that I actually prefer canned over fresh. It is the braised Mackerel with radish. Two reasons... They are tastier, and they tend to be less ...