Simply Healthy Korean Recipes
I decided to cook some red meat this week. I’m one of those people who need some animal protein – red meat in particular – to feel “all-there.” My body just doesn’t seem to absorb iron from plants efficiently. Whatever the reason, I get horribly iron-deficient. Dark under-eye circles. Fatigue. Headaches. Muscle aches. A whole gamut of symptoms I won’t bore you with. I just eat a little of red meat once a week for a few weeks. And voilà. Symptoms gone.
I just got back from Cali last weekend. And like a true dodo head, I left my camera there. I hadn’t been feeling all that well for the duration of the trip. I guess it took a toll on my brain in addition to my body. Luckily, I have a loving mom, who immediately shipped the camera to me along with a care package. I will have to post the pics of the package at a later time. But here is a post of the first batch of the photos I uploaded from my just-received camera: Korean-Style Beef Tacos.
I hate to generalize. But I will do it anyway. When Koreans cook, size matters. This is especially true when it comes to marinating meats – always 10+ lbs. If a Korean cook doesn’t follow this general rule of thumb, he/she is relentlessly ridiculed by fellow Korean cooks. They’ll say you have a “small hand.” Nope, it doesn’t mean that. 😉 It just suggests that you are not generous; you think too small. Pretty tough, huh? Ok. It may be a slight exaggeration, but not by much. It may just be my family, but I don’t think so.
Kimchi seems to be ubiquitous in the culinary world these days. Celebrity chefs are enamored with it. Small local markets and even the behemoth Whole Foods is carrying it. Suburbanites and hipsters alike are experimenting with it. And of course, food bloggers cook and write about it. It’s hard to believe that not too long ago, many people pinched their nose when in close proximity to kimchi. I think this is just a small part of a larger trend. I see more and more people embracing new experiences and accepting different types of cultures and lifestyles.
cHow Divine is now on Facebook. I know. I know. I’ve been living in the dark ages. I swore I wouldn’t sign up for it. I remember uttering something about the value of privacy, all the while shaking my virtual cane at the kids these days. But resistance is futile with certain things in life. I’m learning that Facebook just might be one of them. Since cHow Divine is a small extension of who I am, I guess I am also on Facebook. So stay connected with us on Facebook. 🙂
I decided to celebrate this occasion with some Bulgogi Japchae (Stir-Fried Sweet Potato Noodles with Bulgogi). Japchae is usually served at birthday celebrations. It’s a birthday of sorts. So it was perfect for the occasion. This version of japchae is incredibly easy and quick compared to the traditional version. And it’s adaptable depending on the veggies you have in the fridge. I know how much I hate wasting food. It’s nice to have a dish you can cook, while cleaning out your fridge at the same time.