Wednesday, March 9, 2011
series - Korean Food flavors
[weekly story in the Amazon.com Food Blog; click headline for full text] Korean Cuisine: Gimbap More and more these days, I see sushi and sashimi showing up at Korean restaurants. You'll find the traditional Japanese raw fish versions, but "Korean sushi" or gimbap is gaining popularity too. As we have the past few Sundays, we're talking Korean food. Today we're talking gimbap... Korean Cuisine: Roasted Corn and Barley "Teas" You may eat corn and barley in a variety of ways, but you ever tried them roasted and made into tea? Today I'm talking Korean cuisine, like I have these past few Sundays. Not long ago, Al Dente reader Phyllis mentioned corn tea, and I couldn't wait to discuss oksusu cha and boricha, roasted corn and barley tea, respectively... Korean Cuisine: Dukbokki Dukbokki is one of my sister's favorite Korean dishes. It's made with noodles. People expect Korean cuisine to include rice, but most people are surprised to learn how popular rice noodles are. (My sister always keeps a package in the freezer.) Dukbokki is a spicy hot stew made with rice noodles (duk) that are long and tubular and really, really chewy. It's a very common dish in Korean homes, though I don't see it on a lot of restaurant menus. (Of course that just could be the case because my Korean is not yet up to snuff.) Korean Cuisine: Red Beans and Rice On Sundays I talk Korean food here at Al Dente, a cuisine that I love and that I love to share with others. Have you already discovered Korean cuisine? If so, I'd like to hear from you. If not, I'm discussing Korean food, dish by dish, so you can become familiar with the wonders of rice and spice. Korean Cuisine: Soft Tofu Soup I've long been a fan of Korean cuisine and instrumental in introducing the fascinating foods of this country to my friends. When Korean cuisine turned up on the 2011 trend list compiled by Epicurious, I couldn't have been more pleased. Finally, Korean food would be known to the masses. At least I hope... Korean Cuisine: Dumplings for Beginners by Tracy Schneider on February 27, 2011 If you're new to Korean food, then one of the best places to begin is with mandoo (or mandu), Korean dumplings. Dumplings are popular all around the world. Japan has its gyozas. China has its potstickers. Russia has its pelmeni, Poland has its pierogi. I love them all... Korean Cuisine: A Feast at Every Meal on February 20, 2011 I have a penchant for Korean food. Given an opportunity to eat out, I'll look for the best Korean restaurant in the area. How about you? Are you acquainted with cuisine of Korea? For years, prognosticators have been saying that Korean food would soon come into its own in the U.S, the way Japanese and then Thai food did over the last twenty years...
Wednesday, March 2, 2011
rare photos from the March 1, 1919 uprising/movement
| scenes of the Independence Movement and of the effects of the reprisals [blog entry from 2008]
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