From September 18th to September 25th, I have been in New York. The reason was to give a presentation on Buddhist Temple Cuisine on the 20th. I’m posting my personal diary accounts of all the food and peeps. I hope you enjoy. It’s done! I woke up around 4 a.m., and I rehearsed and tweaked my presentation until 8. I wanted to...
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From September 18th to September 25th, I have been in New York. The reason was to give a presentation on Buddhist Temple Cuisine on the 20th. I’m posting my personal diary accounts of all the food and peeps. I hope you enjoy. Quickly got over that jetlag. I was invited to Wendy Chan’s place for breakfast. It took me a while...
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From September 18th to September 25th, I have been in New York. The reason was to give a presentation on Buddhist Temple Cuisine on the 20th. I’m posting my personal diary accounts of all the food and peeps. I hope you enjoy. This is the fourth time I’ve made this overseas flight, and it seemed to go much faster this time. It...
read moreSmithsonian.com has a precious essay by Anny Wohn about moving to the U.S. in 1979 and bringing her dosirak to school. My parents enrolled me at Public School 32 within ten days of our arrival in New York from Seoul. I ate my elaborate do-shi-rak at the school cafeteria, with curious stares and sometimes rude comments from my...
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Posted by Tammy I found a Korean pomegranate recipe on Korea.net by Kim Yong-ja back in December 2009. When I decided to make the Seongnyu-muk (Pomegranate Jelly) recipe, I knew immediately that I’d have to make a couple of modifications to make it more user-friendly (and edible for me and my family). The first modification...
read moreI’m not a very good restaurant reviewer. I think it’s because I worked in kitchens through college, and I study classic techniques and keep up with all the new-fangled stuff. Gimmicky restaurants don’t dazzle me. I see through the tricks and know the shortcuts. I’m of the mind that it doesn’t...
read moreTo commemorate Chuseok, here’s a little something I wrote a couple of years ago for Seoul Magazine: What makes family holidays special? Besides celebrating a certain event, they are markers for people to reflect on the past, relishing in dusty memories, and delighting in the innocent enthusiasm of children. When families...
read moreFunny little things that make my entire day. I wanted to make a gumbo this weekend. It took all day today. I burned one roux and had to start all over again. It turned out pretty good in the end. I cleaned up the house to get ready for Eun Jeong to return from her mother’s. Our “trash can” for food is a plastic...
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That sounds a bit sensationalist. Actually, I’ve just returned from spending the night on my friend Yeong-chol’s farm on the Imjin River, which is on the edge of DMZ territory–as in down the road there were signs warning of land mines. The area out there is pastoral and gorgeous. I think the added threat of...
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Chef Hu-nam Kim of Star Chef fame invited a small group of us to an annual cookout he and his friend Yeong-chol were having at Yeong-chol’s family farm north of Seoul. We have yet to lose our minds enough to purchase a car and risk driving in Seoul, so we met Chef Kim at his restaurant early Sunday morning. He was packing...
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