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Wednesday, September 28, 2011

Recipe: Ddukbokki or Labokki


Easy Medium Hard
Cook Time: 20 min

As you may already know, I love ddukbokki.  There are so many ways to modify this dish and I'm still trying to perfect my own... but here's a standard version for now.  (One thing to note is that this dish is best served hot and does not taste good reheated.

1. Base soup is important!  Boil 2 cups of water, 1 tablespoon minced garlic, 3 pieces of dashima (aka kombu in Japanese) for 5 minutes.



2. Remove the dashima.  Stir in 5 tablespoons of gochujang (Korean chili paste), 1 tablespoon gochugaru (Korean chili flakes), 1 tablespoon soy sauce, and 1 tablespoons sugar.
3. Add sliced onion and carrots.  Optional additions: Hard boiled egg, mushrooms, odeng (fish cakes), pork, dumplings, and/or SPAM!!



3. Add dduk (rice cakes) and green onions.



4. While you cook the dduk (rick cake), boil a pot of water and cook a package of lamyun (instant noodles) (just the noodles! Don't add the powder sauce!)
5. Drain and add to ddukbokki -- Now you have La-bokki!
6. Eat and Be Happy!




Sunday, September 25, 2011

Recipe: Miyuk Gook (Kelp Soup)

Easy Medium Hard
Cook Time: 20 min

Recently I caught some wicked cold and all I wanted to eat was some 'miyuk gook' (kelp soup). Koreans have long believed the nutritional benefits of kelp.  It is tradition for women to eat this soup after giving birth bc it is so rich in nutrients.  I never before bothered to ask what nutrients, but apparently it's really high in iron and antioxidants and prevent cancers etc.  Time and time again, I am astounded that ours ancestors knew this kind of stuff before there were science labs etc etc.  I don't get it ... but it's proven over time - so eat kelp.  It's good for you.  And this soup is so delicious!

1. Rehydrate dry kelp in water to yield 1-2 cups.
2. Drain kelp (save 3 cups of water). 
3. Sauté 1 medium garlic, minced garlic, and beef chunks / mussels in 2 tablespoon sesame oil & 1 tablespoon soy sauce.  (I had cubed ham so I threw it in and it was SO good!)
4. Add kelp and sauté a few more minutes.




5. Add kelp water until mixture is fully covered.
6. Lightly boil for 10+ minutes.
7. Eat & Be (Healthy) Happy!


Friday, September 23, 2011

NYC: Cafe Habana

Cafe Habana
17 Prince St (& Elizabeth St)
$$$$
Very Casual
Recommend: Grilled Mexican Corn via Take-Out







Thursday, September 22, 2011

Wednesday, September 21, 2011

NYC: Num Pang

Num Pang (Midtown)
140 e41st St (bw 3rd & Lex)

 $$$$
Very Casual
Recommend: Pulled Pork or Boneless Spare Ribs














Monday, September 19, 2011

Recipe: Scallop & Pea Linguini

Easy Medium Hard
Cook Time: 30 min

I tore this recipe out of the Real Simple magazine and adapted it to my liking using some gourmet ingredients from Grand Central Market.  Hope you like it!

1. Sear scallops about 3 mins on each side - remove from pan.
2. Cook fresh pasta.
3. Blanch fresh peas
4. Toast panko crumbs mixed with lemon zest, salt, pepper, olive oil in 350 degree oven.
5. Melt 4 tablespoons of butter in pan where scallops were seared.  Scrape bits of scallop juice left on pan.  (IMPORTANT: You must keep stirring the butter or else it'll burn!)
6. Add pasta, peas, scallops, and chopped fresh tarragon
7. Plate and sprinkle panko.
8. Eat & Be Happy!




Saturday, September 17, 2011

Drawing in the Park

Today we learned how to draw with charcoal in Central Park with Adrienne from The Art Studio NY.  I'm terrible at drawing, but the instructor helped us to embrace our inner artists haha. 
 Happy Birthday, Nikko!