Simply Healthy Korean Recipes
Hey everyone! Sorry I haven’t posted in a while. I’ve been under the weather for the past week since coming to California to visit my mom. Luckily, my mom was more than happy to take care of me. 🙂
I will be here for another few days, and I plan to be spoiled rotten by my mom for that duration. So I will be back next week. In the mean time, here are some of the most popular posts on cHow Divine in no particular order. Hope you are all well!
I didn’t cook much as a college student. It was mostly dorm food, cheap takeout, or whatever was on sale – preferably instant – at the market. But there was one thing I made that I was proud of: Kimchi Jjigae (Kimchi Stew). Truthfully, the end result had very little to do with my limited skills at the time. It’s really difficult to mess up Kimchi Jjigae. As long as you have some decent kimchi that is slightly beyond its prime (sour kimchi), the simmering does all of the work in bringing the flavors together. Nevertheless, I felt like a great cook whenever I made this and lapped up all the praise that came my way.
Continue Reading Easy Peasy Kimchi Jjigae (Kimchi Stew) . . .
I was in a major cooking rut over the holidays. This is pretty common for me. Maybe it’s all of the sugar, the alcohol, and the decadent foods I consume over the holidays. During this season, I am just way too tired/lazy/hungover to cook a decent meal for myself.
It was no different this year. I needed some major encouragement, inspiration, or coaxing to get back into the kitchen.
I just got back from a family get together in California. It’s going to take me a while to get used to this cold weather in NYC – highs in the 30’s today. That’s way too cold for this wimpy, west coast transplant. And when the temperatures start falling, I only crave hot or warm foods. No cold salads for me in the winter.
Why not serve something unconventional for Mother’s Day? Something with significance and meaning, albeit from another culture?
Miyeok (sea vegetables or seaweed) is a food/ingredient that evokes mothers or motherhood in Korea. In Korea, most postpartum women – maybe almost all – eat miyeok guk (seaweed soup). In fact, hospitals serve miyeok guk to postpartum women to replenish nutrients that may have been depleted during childbirth; and they continue to consume the soup during lactation due to its properties that are believed to stimulate lactation. So it’s apropos that it is traditionally served on birthdays as symbolism for the first food consumed after birth. Thus, it is also a food that connects the mother and child.
Continue Reading Miyeok Juk – Korean Sea Vegetable Porridge . . .
