Simply Healthy Korean Recipes
These sweet and spicy, Korean chicken “wings” are my absolute favorite “wings.” They are incredibly crispy. They taste so decadent and fried; but they are baked and only a tiny bit of oil is used. And the flavors are out of this world!
Continue Reading Korean-Style Sweet and Spicy Chicken “Wings” . . .
I’ve been hearing so much about SOPA (Stop Online Piracy Act) lately. Wikipedia and other sites took their sites offline for a day in protest of this Bill. Now, why are they against a piece of legislation that will fight online piracy? I mean, no one is FOR piracy. I for one don’t want someone using my copyrighted material or intellectual property without my permission or attribution – let alone profit from it. However, I would like to know if I’m committing an act that the bill would criminalize, and if this Bill will criminalize conduct that is currently permitted under the law. And I fear this bill would have an unintended chilling effect on free speech and innovation – instead of its intended, lofty goal of stopping internet piracy.
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.
Continue Reading Dakdoritang (Korean Spicy Chicken Stew) . . .
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.
Continue Reading Tteok Manduguk (Rice Cake and Dumpling Soup) . . .
Seriously. I can eat tofu everyday for the entire month. It’s such a versatile ingredient. There are so many possibilities that I know my palate won’t get bored. Alas. Anything taken to an excess can’t be good for you. Everything in moderation right?
BUT one more day of tofu won’t hurt, no?