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Review: Something's fishy with Kiss-myun Spicy Chicken Ramyeon

Review: Something's fishy with Kiss-myun Spicy Chicken Ramyeon

I  admit I eat 라면 ramyeon (ramen) once in a while. I’ve even made a ramyeon dessert once, but I’ve never reviewed ramyeon before. When I saw packages of Ottogi Kiss-myun aka Kiss noodles at my local Korean grocery store, I was drawn more by the name than...

Fresh Tot (a.k.a. hijiki) 3 Ways

[media-credit id=52 align=”alignnone” width=”700″][/media-credit] One thing I miss about living in Korea is the abundance of sea vegetables.  Although more people are now aware of and have found applications for a couple of kinds of dried...
Tuna Kimchi Jjigae

Tuna Kimchi Jjigae

  Northern Californian winters are all about cold dampness — rain, lots of rain. For me, the only purpose for winter is to get the full benefit of a hot bowl of 김치찌개 kimchi jjigae, or kimchi stew. That’s a dish Koreans commonly make to finish off a jar of...
Tov Tofu, Santa Rosa

Tov Tofu, Santa Rosa

Tov Tofu in Santa Rosa opened in late 2010 and is the latest Korean restaurant to open in Sonoma County, a winegrowing region about an hour north of San Francisco. Bear Korean in Cotati opened several years ago, followed by the now shuttered Nha Bee in Santa Rosa and...
Recipes: Three ways to make Korean beef broth

Recipes: Three ways to make Korean beef broth

The base to any soup or stew, Korean or otherwise, is a good broth or stock. This article will discuss three methods for adding beef flavor, from the easiest to the most complex. Debra Boutin, M.S., R.D., chairwoman of Bastyr University’s Department of Nutrition...

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