Author: gomo

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Dakdoritang (Korean Spicy Chicken Stew)


I’m a serial monogamist when it comes to kitchen appliances. First came the Breville juicer; second came the Vitamix; third came the Kitchenaid stand mixer; then came the Cuisinart food processor. When I’m into them, I’m really into them and I use them on a daily basis. But when I’m done, I’m done. Apart from the occasional uses, they sit and collect dust in my tiny kitchen. And Believe me. My kitchen has no space to spare and is in no position to house ANY seldom-used appliances. Nevertheless, I keep adding to my pile of kitchenware.

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Bangers and Mash


My husband always talks fondly of his time abroad in London during his college years. He studied for a year at the London School of Economics. And while there, he played “varsity” college ball for a season. I feel bad for putting quotes on varsity. But I don’t think college basketball was all that popular over a decade ago in London. And he played in a team with “bookish, basketball misfits.” Even he (reluctantly) admits to that. I guess they were the Bad News Bears of the European college league – without the miraculous come-from-behind win at the end. But no matter; he is a huge sports fan, and that’s his claim to fame.

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Tteok Manduguk (Rice Cake and Dumpling Soup)


My grandmother used to tell me that I couldn’t ring in the New Year without having some Tteok Manduguk (Korean Rice Cake and Dumpling Soup) according to Korean tradition. Who am I to argue with this long-standing tradition?

I’ve been eating Tteok Manduguk on New Year’s Day as far back as I can remember. When I was young, my grandmother made EVERYTHING from scratch: the filling, the mandu skin, and the broth. I don’t have the luxury of my grandmother’s cooking anymore – haven’t for a few years now. But I still consume tons of the soup come every New Year’s Day, usually at a restaurant.

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