Sunday, March 27, 2011
Thursday, March 24, 2011
forked blood orange ice
Tuesday, March 22, 2011
pork belly ssam party at Hyunju's house
|lettuce-pork belly ssam with pickled radish, scallion salad, ssam-jang(fermented soy bean paste) and jalapeno|
|aged kimchi -pork belly ssam|
|pickled radish-pork belly ssam|
Sunday, March 20, 2011
finger lickin' good Korean fried chicken
to marinade chicken
ingredients (for 4-6 people)
3 lbs chicken wings, drum sticks
1 Tbsp ground ginger
1 Tbsp minced garlic
1/4 rice wine
2 Tbsp soy suace
salt and pepper
Rinse the chicken and marinade the chicken with all the ingredients above for 3 hours.
7 Tbsp ketchup
4 Tbsp corn syrup
3 Tbsp suagr
1/4 cup water
2 Tbsp mayo
1 Tbsp gochujang (Korean chili paste)
1 Tbsp gochugaru (Korean chili powder)
1 Tbsp sesame oil
2 tsp soy sauce
1 Tbsp minced garlic
3 dried red chilies/ crushed with fingers
extra amount of hot sauce of your choice (optional)
In a frying pan, mix in all the ingredients together. Cook for a minute over low heat. Keep it warm.
to fry chicken
canola oil (fill up at least 2 inches in the frying pot)
frying flour (available in Asian market / substitutable with1 cup of potato starch mixed with 1 cup of flour)
freshly toasted peanuts/crumbled
In a heavy frying pot , heat oil to 325 F. Drain the chicken from marinade and coat lightly with the frying flour (you don't have to use up all the frying flour). Fry the chicken on several batches until it is light golden-brown. Drain the fried chicken on the rack set over paper bags (or tray). Increase the oil temperature to 350 F, fry the chicken again to make it extra crispy, until the color turns deep golden brown. Quickly toss the fried chicken into the sauce, working on several batches. Generously sprinkle peanut on top.
Friday, March 18, 2011
chicken Dak-gal-bi at Bokyung's house
|layering the flavors|
yam, cabbage, spicy chicken...
|then onions, scallions, rice cakes ,wild sesame leaves and gim (Korean dried seaweed)|
|to finish, we fried plentyof rice with the left over sauce in the pan with chopped kimchi and more wild sesame leaves|
Tuesday, March 15, 2011
Passion fruit ice cream
Monday, March 14, 2011
Bee-jee hot pot with pork belly
all I needed was a pinch of nice sea salt
Sunday, March 6, 2011
Day 3 in California-part 2
Wednesday, March 2, 2011
Day 3 in California-part 1
Yes, Chez Panisse was one of the reasons for this trip. It was my absolute favorite place to eat when I used to live in the Bay Area. I believe in food. Like most Koreans, I believe shin-toh-bul-yi which can be translated to: Human and Earth can't be two. We are what we eat and we should eat is what is grown around where we live. Our ancestors were wise enough to emphasize eating local and seasonal for well-being from long time ago. I believe this is similar to Alice Waters' philosophy which has been changing the food culture in America.
Dining again at the Chez Panisse Cafe reminded me once more that sometimes we don't need much more than a handful of fresh produce, a pinch of good sea salt and a spoonful of fragrant olive oil to make an unforgettable dish. I subscribe to the point of view that often less is more. Needless to say, the food at Chez Panisse was beautiful, delicious, honest and simple.
Right before this food journey, I had bought some tangerines at a local store. They tasted like diluted sugar syrup with hardly any flavor or taste of tangerines. It actually made me sad. As I popped a Churchilll-Brenneis Orchards Kishu tangerine segment into my mouth at Chez Panisse, a burst of flavor and essence of everything a tangerine should be flooded my senses. I felt so envious of those who are blessed to live near fresh produce all year around.