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Rolled Egg Omelet w/ Kimchi | Gyeran Mali

On chilly fall mornings I like to roll up in my thick downy comforter, cozy and warm. I know that the second I stick my nose out it’ll turn into an icicle, so I don’t. I keep it tucked and cozy. I would lay there for hours, if Ava would let me. I’m like a human burrito. Or … ahem… a human… omelet. You see, I like to think of this rolled omelet as an egg comforter. Even better? A heart-shaped egg comforter. Welcome to Cozy Town.

Nothing wrong with that. In fact, I think everyone should have at least one heart-shaped egg comforter in life.

So today I’m making yours.

You can season the omelet with anything you like, but today we’re going totally Korean and making it with kimchi. Think of it as a spicy blast of embroidery for your omelet comforter. (This totally makes sense in my world.)

Women in North Korea embroider a tiger. Photo by Stephan.

Makes 1 Rolled omelet

Ingredients:

6 eggs
2 Tbsp finely chopped kimchi
sesame oil

Method:

Hitch a ride to the nearest farmer …

North Korean Farm. Photo by Stephan.

… and pick up a few eggs and kimchi.

Chop up the kimchi. Mega small.

 
Next, add a splash of sesame oil to a nonstick skillet. Heat to medium.

Whip together the kimchi and eggs. Add a little of the beaten eggs to the pan – just enough to coat the bottom of the pan thinly (like a crepe). Swirl to spread the mixture around.

Next, when the egg is mostly cooked, take a spatula and roll up the omelet.

Slide it over to the right and pour on a little more egg. Repeat the same procedure – roll it around and then roll it up.

Eventually you get a nice, thick rolled omelet.If you’re wondering, you do not have time to catch a movie while making the omelet. Although, that sure would be fun.

Let the omelet cool a few minutes and slice into bite sized pieces. You could eat these just like this (perhaps pack them into a super cute bento lunch?

Or you could cut them on the diagonal and put back together into a heart shape.

If you add the heart pieces to your pan and spoon on a bit of raw egg, you can even get it to “cement” together, making it great finger food for kids.

Love at first bite.

Sigh.

I can’t help myself…

Enjoy!

 

 

Rolled Egg Omelet w/ Kimchi | Gyeran Mali
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You can season the omelet with anything you like, but today we're going totally Korean and making it with kimchi.
Servings Prep Time
2 people 10 minutes
Cook Time
2-4 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
2-4 minutes
Rolled Egg Omelet w/ Kimchi | Gyeran Mali
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
You can season the omelet with anything you like, but today we're going totally Korean and making it with kimchi.
Servings Prep Time
2 people 10 minutes
Cook Time
2-4 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
2-4 minutes
Ingredients
  • 6 eggs
  • 2 Tbsp kimchi , finely chopped
  • sesame oil
Servings: people
Units:
Instructions
  1. Add a splash of sesame oil to a nonstick skillet. Heat to medium.
  2. Whip together the kimchi and eggs.
  3. Add a little of the beaten eggs to the pan - just enough to coat the bottom of the pan thinly (like a crepe). Swirl to spread the mixture around
  4. When the egg is mostly cooked, take a spatula and roll up the omelet.
  5. Let the omelet cool a few minutes and slice into bite sized pieces.

Menu: North Korea

Yesterday, during Ava’s nap, I planted 16 plants (15 of which were mums), cleaned out my bathroom cabinet, and painted my toenails. I worked up such an appetite, I finished off the rest of our Korean Sweet Pumpkin Porridge. By the end of it, the yard, my feet, and my belly were sparkling with happy color. I also got a couple of entries to our Gingerbread for Peace contest (check out the gallery and vote for your favorites). All in all, a pretty great day.

Bottom line – some days just bloom.

What sounds good to you?

Rolled Egg Omelet with Kimchi (Gyeran mali) [recipe]
This is not just any omelet. Nope. This is the mac daddy – a rolled omelet. Once you learn the technique you’ll be wondering why you didn’t think of it first. P.S. This particular rolled omelet is salty and shrimpy thanks to a spoonful of chopped kimchi.

Sweet Pumpkin porridge with rice balls & red beans [recipe]
Bite cold weather back with this sweet, warming porridge. The pumpkin is the superstar, but soft, chewy rice balls? Red beans that taste like candy? Believe it. Sweet comes in all shapes and sizes.

*All recipes and review will be up by Monday morning.

About the food of North Korea

Tomb of King Tongmyong, North Korea. Photo by Kok Leng Yeo.

While I’m not a huge meat eater, I never met a burger I didn’t like. Especially if it has cheese on top. Case in point: I loved the Aussie Burger we made for our Australian Global Table. This bad boy was loaded up with a fried egg, pickled beets, and a large slice of ooey gooey cheddar. It was all good. Still… the very Shakespearean question is whether or not I would still like a burger if it was called something else… if a burger, like a rose, is just as sweet by any other name. Turns out, in North Korea, it is.

In this chilly, isolated country lives a burger chain called “Samtaesong” where the burgers are not called burgers but instead dubbed “minced beef and bread.” (Thanks to reader Brian for pointing this New York Times article out, as well as his list of other North Korean restaurants – dog meat, anyone?). Customers line up to enjoy the minced beef and bread just as heartily as anyone else, despite the rather technical, straight-forward name.

Would you?

Pohyon Temple; Myohyangsan, DPRK (North Korea). Photo by John Pavelka.

Of course, while it’s fun to talk about, burgers aren’t exactly traditional fare in North Korea. So let’s explore the rest.

As may have noticed, I accidentally cooked South Korea ahead of North Korea. I find it somewhat incredible that this is the first time I’ve made such a mistake considering I’m already 90 countries into cooking the world. The irony is that the food between the two Koreas has historically been very similar. In more recent times, however, since the North has been closed off to the rest of the world, the cuisines of the two countries have begun to evolve separately. So, while you’ll still find homemade kimchi and bibimbap, there’s also a trend towards what  is available locally… pumpkins (fancy a bowl of sweet pumpkin soup with rice balls?? [recipe]), sweet potatoes, eggs, and barley.

The other notable difference between the two areas is North Korea has much more influence from China, due to the simple law of proximity. Interestingly, Korea was a Japanese colony before it split which means you’ll find such fun things that look like sushi rolls, but made with atypical ingredients, like lunchmeat. They also enjoy rolled omelets, especially with a hit of kimchi [recipe].

In general, there’s not very much information about North Korean food, most say because there isn’t much difference. I’m not sure that’s entirely true, but those are the differentiating tidbits I could dig up.

What are your favorite foods from the area?

Pyongyang. Photo by Kok Leng Yeo. Maps and Flag courtesy of CIA World Factbook.

Monday Meal Review: South Korea

THE SCENE: My Wake Up Call

I almost didn’t have anyone over for our South Korean Global Table. I was living in funk town and not sure I’d be great company. I tried to climb out of my shell – I went for a sunshiny walk and even put a smile on my face. “Fake it til you make it” says Joy the Baker. Sage advice.

Still – I’ve said it once and I’ll say it again: I’m a pretty shy gal. I like people and people like me, but I’m not very good at cultivating friendships – at making best friends. The last time I did it with any lasting success was in college. Something about being thrown into a stressful environment together practically guarantees lifelong friendship.

To be honest, I don’t usually worry about it. I hang out with people now and then. We laugh. But at the end of the day, I spend most of my time with my wonderful husband and daughter. I go to bed happy.

Last year, though, I had a wake up call.

One morning I found Keith sitting in the shower struggling to breathe. Moments later we were rushing to the E.R. We thought he was having a heart attack. Both his grandfather’s died young of heart failure. His mom already has a pacemaker and his dad has had five stints. With a family history like that, things at the hospital got very real, very fast.

I was a mess. Scared. Crying my eyes out. And… sweet miss Ava – a tiny toddler, dancing around, was happily oblivious. Oh boy did she need lots of attention and I was in no place to give it. My stress was through the roof. I had no plan, no help. Yes, I am lucky enough to have family but they all live far away. Keith’s side is three hours and my mom is several flights away in Boston. As I tried and tried different numbers, just ringing and ringing without end, I crumbled up inside. Everyone was busy or unavailable.

I have never felt so alone.

It’s almost been a year and I still struggle with a lonely, deep depression that started that day. Depression surrounding the “what if” of it all. Of having to do it on my own.

Thankfully he was okay and we were back home that night.

I waited until fairly recently to open up with people about what happened. Here’s the good news. Once I did share my feelings, I recieved an outpouring of understanding – and not just the superficial “nod your head”  kind of understanding. You would not believe how many people struggle with the same aloneness – perhaps with family an ocean away, or friends who moved on to another town, or even separation caused by death.

Bottom line: many people don’t live near family any more. Many people have to make and remake friends, reinventing themselves after each big move. This is a global culture we live in. If this is the case for you, it’s time to get thinking. What will you do in an emergency? Who will be there to help you?

Reach out. Don’t wait until the tears blind you. Trust me.

In an attempt to take my own advice, I did give in this week and invited some friends over for our South Korean Global Table. As our screaming hot bowls of sesame oil crackled under the addition of rice, everyone’s eyes got big and we shared a moment of awe. It was fun, a little scary, and delicious. By the end of the evening we were a little closer and the world felt just a little bit smaller – a little bit friendlier.

THE FOOD

Bibimbap [Recipe] made with Korean Saute Sauce [Recipe]

What I liked most about this dish:

Using the special bowls was the best part of the bibimbap – I want to serve all my food in sizzling hot stone bowls. Even after sitting there thirty minutes, the bowls were still warm to the touch – the food never got cold. I highly recommend buying a set – they aren’t very expensive. I paid about seven dollars each for mine. (Side point – while also from the Korean market, the one pictured is a large soup bowl, but in the video you’ll see the bowls we actually used).

What I liked least about this dish:

Just one thing – the bowls were so hot they burned rings into my potholders. I would be very careful what you put the bowls on – a trivet is probably your best bet. If you have a woodworker in your home, you could even make 1/2″ wooden blocks to set the bowls on.

Quick, Magical Kimchee [Recipe]

What I liked most about this dish:

First of all, this is a uniquely simple dish to throw together. While the idea of so much shrimp paste did not excite me, I was pleasantly surprised at the sweet aroma. In addition, other than chopping, grating tossing, the hardest part was waiting.

What I liked least about this dish:

I was not looking forward to having Keith, my Mr. Picky, try this one. The best thing to do when having someone try fishy-tasting food for the first time is to serve it with fish. This way, the entire shock of it is diminished.

Ava’s Corner:

Quick Kimchi

Makes 1 quart

Do you know a picky eater?

Are you a picky eater? Even I have my moments…

I’m here to warn you that kimchi is one of those dishes – a Mount Everest for some culinary Adventurers and a potential moon landing for our beloved but stubbornly picky eaters. Here’s why: Kimchi is fermented, pickled, fishy, spicy, and totally funky.  It can take months and months to make, fermented in large vats with such delicacies as raw oysters or fish chunks. Astonishingly, the end result shouldn’t be overly fishy but mildly sweet and sometimes spicy, although there’s a little residual zing from the fermenting.

Lest you run away in fear, let me assure you – two entire countries – North and South Korea – eat kimchi with giddy enthusiasm some people reserve for birthday cake… so I say go for it. Expand your mind. Buckle up. Enjoy the ride. This Kimchi recipe is quick and simple. It’ll get your feet wet in the world of fermented cabbage. The entire process takes no more than 3 days (and 98% of it you don’t have to do anything).

You just might come out on the other side with a new favorite dish.

Ingredients

1, 4 lb napa cabbage
4 Tbsp salt
2-3 inches ginger, grated (1 Tbsp packed)
4  large cloves garlic, grated
1 bunch green onion, cut into 1 inch pieces
1/4 cup shrimp paste (I used sweet)
1/3 cup red pepper powder
1 tsp sugar

Method:

Hop on the next plane to South Korea and grab a large, heavy head of napa cabbage. Don’t forget to enjoy the view.

Hyeopjae Beach, Jeju-do. Photo by NatureHead

Give the cabbage a good rinse and cut an “X” into the root end – going about 3 inches deep.

Pull apart at the “X” to easily divide the cabbage into four equal segments. I’m thinking this would make a good party trick. But I’m sort of dorky, so don’t take my word for it.

Cut away the tough core and chop the cabbage into bite sized pieces. Place in large bowl. sprinkle with salt and let sit 2-3 hours, tossing once in a while.

Here’s the mixture after just 2 hours. It’s reduced by half – the magic of salt.

Meanwhile, grate the ginger and garlic and cut the green onion into large pieces.  

Measure out the hot pepper and shrimp paste. You could easily double the hot pepper for a fiery hot kimchi. Our version is a medium heat.Drain the cabbage, pressing through a colander and return to mixing bowl. Stir together with the rest of the ingredients until…… evenly distributed. Place in an airtight container and let sit on the counter 2-3 days. 

 

Everything will soften up, the juices will release and it’ll be ready for nibblin.’ Refrigerate and use as desired. The kimchi will keep a couple of weeks in the refrigerator.

Congratulations! You’re a kimchi rockstar. Enjoy your first bites on the beaches of South Korea with a few new friends!

Haeundae beach, Busan, South Korea. Photo by Frakorea

Magical, indeed.

Quick Kimchi
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I’m here to warn you that kimchi is one of those dishes – a Mount Everest for some culinary Adventurers and a potential moon landing for our beloved but stubbornly picky eaters. Here’s why: Kimchi is fermented, pickled, fishy, spicy, and totally funky. It can take months and months to make, fermented in large vats with such delicacies as raw oysters or fish chunks. Astonishingly, the end result shouldn’t be overly fishy but mildly sweet and sometimes spicy, although there’s a little residual zing from the fermenting. Lest you run away in fear, let me assure you – two entire countries – North and South Korea – eat kimchi with giddy enthusiasm some people reserve for birthday cake… so I say go for it. Expand your mind. Buckle up. Enjoy the ride. This Kimchi recipe is quick and simple. It’ll get your feet wet in the world of fermented cabbage. The entire process takes no more than 3 days (and 98% of it you don’t have to do anything). You just might come out on the other side with a new favorite dish.
Servings Prep Time
1 quart 30 minutes
Passive Time
2-3 days
Servings Prep Time
1 quart 30 minutes
Passive Time
2-3 days
Quick Kimchi
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I’m here to warn you that kimchi is one of those dishes – a Mount Everest for some culinary Adventurers and a potential moon landing for our beloved but stubbornly picky eaters. Here’s why: Kimchi is fermented, pickled, fishy, spicy, and totally funky. It can take months and months to make, fermented in large vats with such delicacies as raw oysters or fish chunks. Astonishingly, the end result shouldn’t be overly fishy but mildly sweet and sometimes spicy, although there’s a little residual zing from the fermenting. Lest you run away in fear, let me assure you – two entire countries – North and South Korea – eat kimchi with giddy enthusiasm some people reserve for birthday cake… so I say go for it. Expand your mind. Buckle up. Enjoy the ride. This Kimchi recipe is quick and simple. It’ll get your feet wet in the world of fermented cabbage. The entire process takes no more than 3 days (and 98% of it you don’t have to do anything). You just might come out on the other side with a new favorite dish.
Servings Prep Time
1 quart 30 minutes
Passive Time
2-3 days
Servings Prep Time
1 quart 30 minutes
Passive Time
2-3 days
Ingredients
  • 4 lb napa cabbage
  • 4 Tbsp salt
  • 2-3 inches ginger root , grated (1 Tbsp)
  • 4 cloves garlic , grated or crushed
  • 1 bunch green onions , cut into 1 inch pieces
  • 1/4 cup shrimp paste (I used sweet)
  • 1/3 cup red pepper powder
  • 1 tsp sugar
Servings: quart
Units:
Instructions
  1. Give the cabbage a good rinse and cut an “X” into the root end – going about 3 inches deep. Pull apart at the “X” to easily divide the cabbage into four equal segments.
  2. Cut away the tough core and chop the cabbage into bite sized pieces. Place in large bowl. sprinkle with salt and let sit 2-3 hours, tossing once in a while.
  3. Meanwhile, grate the ginger and garlic and cut the green onion into large pieces. Measure out the hot pepper and shrimp paste. You could easily double the hot pepper for a fiery hot kimchi. Our version is a medium heat.
  4. Drain the cabbage, pressing through a colander and return to mixing bowl. Stir together with the rest of the ingredients until…… evenly distributed. Place in an airtight container and let sit on the counter 2-3 days.
  5. Everything will soften up, the juices will release and it’ll be ready for nibblin.’ Refrigerate and use as desired. The kimchi will keep a couple of weeks in the refrigerator.

Korean Saute Sauce & Marinade

This recipe is for those times when an airplane ticket isn’t in the budget…

… When a two week’s vacation won’t fit into the schedule.

… When the daydream only gets you halfway to the dream.

Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare!

Welcome to Korea.

Makes 3/4 cup

Ingredients:

1/2 cup sesame oil
soy sauce, to taste
3 cloves garlic, chopped
1 inch ginger, grated
1 green onion, chopped
2 Tbsp sugar
1/2 tsp black pepper
salt, to taste

Method:

Are you ready?

Don’t blink or you’ll miss it.

Chop the ingredients, give them all a whisk and use as needed.

Ta-dah!

Enjoy – live the dream!

Rice Paddy in Damyang, South Korea. Photo by Yong Chern Lee.

Korean Saute Sauce & Marinade
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Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea.
Servings Prep Time
3/4 cup 10 minutes
Servings Prep Time
3/4 cup 10 minutes
Korean Saute Sauce & Marinade
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Splash a little of this sauce in your frying pan – let it dance and sizzle and pop. Serve with bibimbap, if you dare! Welcome to Korea.
Servings Prep Time
3/4 cup 10 minutes
Servings Prep Time
3/4 cup 10 minutes
Ingredients
  • 1/2 cup sesame oil
  • soy sauce , to taste
  • 3 cloves garlic , chopped
  • 1 inch ginger root , grated
  • 1 green onion , chopped
  • 2 Tbsp sugar
  • 1/2 tsp pepper
  • salt , to taste
Servings: cup
Units:
Instructions
  1. Chop the ingredients, give them all a whisk and use as needed.

Bibimbap

Today is my late brother’s birthday – he would have been 34 and into who knows what kind of trouble. No joke. I like to think that, if he were here, he’d take a break from his ornery ways and we’d eat this sizzling Korean specialty together. As it cooked in front of us – at the table – we’d celebrate him with big bursts of goofy laughter.

Bibimbap is perfect for celebrating superstars – like him. Like you.

Sure, there are days when we don’t feel like superstars. When everything seems heavy and ordinary. But that’s when we can look around with fresh eyes – when we can find the sparkle on a mud puddle or see the sensual curves of a gnarly pumpkin. Or when we can make a beautiful meal out of plain, ol’ leftovers (the original purpose of bibimbap).

Our endless capacity for optimism and creativity is what makes us superstars. All of us. We just need to tap into it.

When was the last time someone told you that you’re a superstar?

A bright light in an otherwise cloudy night?

You are. It’s true. Live it. Live the celebration.

And I’m here to tell you that Bibimbap is the ultimate way to celebrate you. Whether it’s your birthday or a cloudy totally unexciting day, it is time. Life’s too short not to pepper it with happy food. And since Bibimbap is traditionally a way to use up leftover Korean side dishes – it just might inspire you to celebrate all the good you already have. Just mix it all up into a bowl of hot rice and go to happy town!

My favorite kind of bibimbap is served in a sizzling hot stone bowl which literally fries the food at the table, as you mix it (this variation is called dolsot bibimbap). I found my bowls at our local Korean market. Since the bowl is put directly on the stovetop, the bowl you use must be heatproof or it could shatter.

NOTE: I recommend cooking all the veggies the day before so you have less to do the day of the dinner. You can play around with what veggies you use, but be sure to use lots of color and contrast to make the dish even more beautiful.

Serves 4-6

Ingredients:

2 cups Jasmine rice, cooked
1 egg per person (fried or raw)
Korean saute sauce, as needed
Korean Hot Pepper Paste for bibimbap, available at Korean markets.

Vegetables:

THINGS TO BLANCHE:

2 carrots, cut into matchsticks
2 cups bean sprouts

THINGS TO SAUTE:

1 dozen dried shittake mushrooms, rehydrated in hot water for about an hour
1 bunch spinach
1 zucchini
rice vinegar, as needed

Method:

Cut all the veggies into matchsticks, strips, and other bite-sized bits.

Bring a medium pot of water to boil and add the sprouts. Cook until softened, about 3-5 minutes. Scoop out and add Korean Saute Sauce to taste and set aside. 

In the same pot of hot water, simmer the carrots until tender, just 1-3 minutes. Drain and pour Korean Saute Sauce over the top. Stir and set aside.

Now heat up a Tablespoon of Korean Saute Sauce in a large skillet.

Add the sliced mushrooms and saute until browned. Add a splash of rice vinegar to deglaze the pan. Remove mushrooms and set aside.

Cook the zucchini and spinach the same way

If you haven’t already, cook the rice according to package instructions. Now you have all the basic components. Cool thing: it can all be served room temperature – your hot bowl will warm them back up!

At Dinner Time:

Set the table with a trivet or extra thick potholder on each place setting. When it is time to eat, heat up your flame proof bowls over high heat. (If it is your first time using the bowls, boil water in them for ten minutes first – this will protect them from shattering). When the dry bowl is screaming hot, add sesame oil to taste. Bring to table and place in front of diner. Don’t burn them.

They can add veggies, hot pepper paste, and egg to taste….
As for the eggs – you can add a fried egg or a raw egg (if you add a raw egg, add it first, in the oil – the hot bowl will cook it really fast).

Give the whole thing a messy mix (you’re supposed to – yay!) and chow down.

Serve with superstar friends and a smile.

 


Bibimbap
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My favorite kind of bibimbap is served in a sizzling hot stone bowl which literally fries the food at the table, as you mix it (this variation is called dolsot bibimbap). I found my bowls at our local Korean market. Since the bowl is put directly on the stovetop, the bowl you use must be heatproof or it could shatter.
Servings
4-6 people
Servings
4-6 people
Bibimbap
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
My favorite kind of bibimbap is served in a sizzling hot stone bowl which literally fries the food at the table, as you mix it (this variation is called dolsot bibimbap). I found my bowls at our local Korean market. Since the bowl is put directly on the stovetop, the bowl you use must be heatproof or it could shatter.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • 2 cups jasmine rice (cooked)
  • 1 egg (fried or raw) 1 per person
  • Korean saute sauce , as needed
  • Korean hot pepper paste , available at Korean markets
  • 2 carrots , cut into matchsticks
  • 2 cups bean sprouts
  • 1 dozen shiitake mushrooms , dried, rehydrate in hot water for about one hour
  • 1 bunch spinach
  • 1 zucchini
  • rice vinegar , as needed
Servings: people
Units:
Instructions
  1. Bring a medium pot of water to boil and add the sprouts. Cook until softened, about 3-5 minutes.
  2. Scoop out and add Korean Saute Sauce to taste and set aside.
  3. In the same pot of hot water, simmer the carrots until tender, just 1-3 minutes. Drain and pour Korean Saute Sauce over the top. Stir and set aside.
  4. Heat up a Tablespoon of Korean Saute Sauce in a large skillet.
  5. Add the sliced mushrooms and saute until browned. Add a splash of rice vinegar to deglaze the pan. Remove mushrooms and set aside.
  6. Cook the zucchini and spinach the same way.
  7. If you haven't already, cook the rice according to package instructions.
At dinner time
  1. Set the table with a trivet or extra thick potholder on each place setting.
  2. Heat up your flame proof bowls over high heat. When the dry bowl is hot, add sesame oil to taste. Bring to table and place in front of diner. Don't burn them.
  3. They can add veggies, hot pepper paste, and egg to taste.... As for the eggs - you can add a fried egg or a raw egg (if you add a raw egg, add it first, in the oil - the hot bowl will cook it really fast).
  4. Give the whole thing a messy mix and chow down
Recipe Notes

If it is your first time using the bowls, boil water in them for ten minutes first - this will protect them from shattering

Menu: South Korea

Oh, Ava, Ava, Ava. You seem so bored. So disinterested. When was the last time you got excited about something you ate?  When was the last time you were 110% focused on the goodness about to go into your belly? When was the last time you unhinged your jaw to make room for delicious food?

Oh, nevermind.

Ava has the right attitude … it is time to bring a little enthusiasm to mealtime.

Friends, open wide for South Korea. Kimchi is your passport to funky town and bibimbap just might change your life. It did mine.

What sounds good to you?*

Quick, Magical Kimchi [Recipe]
Crunchy Napa cabbage goes Korean with a blend of shrimp paste, red chili flakes, ginger, garlic, and green onion. After a couple of days of fermentation, unlock the pungent condiment of choice in Korea.

Superstar BiBimBap [Recipe]
A party in a bowl – a sizzling hot stone bowl – filled with rice, whipped together with an assortment of banchan (veggie side dishes), egg, and topped with sweet, spicy chili paste.

Korean Saute and Marinade [Recipe]
Make anything taste like Korea with this aromatic blend of sesame oil, garlic, ginger, green onion, and more.

*All recipes and meal review will be up by Monday morning.

About the food of South Korea

Pavilion at Gongsanseong in Gongju, South Korea. Photo by Michael Watchsmart.

Funny story. In a momentary lapse in brain power (I blame motherhood) … I … I … forgot the alphabet, so we’re doing South Korea before North Korea.

Ahem. Maybe not so funny. But, either way, there it is.

SO. South Korea. Say hello!

Hello.

There’s lots of information floating around about South Korea. This mountainous country located at the bottom of the Korean Peninsula is hot, humid, and happenin’. I personally know of seven people that have been to South Korea or are natives. Anthony Bourdain even went there in a particularly entertaining episode of No Reservations.

Dongdaegu Station, South Korea.

The most distinct characteristic of Korean cooking is how much of it happens at the table.

Seriously sizzling fun.

For example, there’s Korean hot pot, where a simmering vat of broth is utilized, fondue style, to cook tidbits of deliciousness. Thinly sliced meat can also be grilled at the table before going into lettuce wraps or on top of rice. And there’s bibimbap [Recipe] – a traditional rice and veggie dish (often with meat or fish) that can be assembled in a sizzling hot stone bowl which – with the help of a little sesame oil – fries the food as the diner watches.

Fantastic. Unless, of course, you’re prone to burning yourself or other clutzy behavior.

You’ve been warned.

South Korean maps and flag courtesy CIA World Factbook.

There’s no shortage of little plates on the Korean table – salads, sides, etc – often cooked in a fabulous sauce [Recipe] – but the absolutely most popular item is kimchi  [Recipe], a fermented cabbage salad made extra spicy and plenty fishy. I’ve seen several recipes where oysters are added to kimchi, making it even more decadent. Certainly no Korean would shy away from an interesting piece of seafood, considering they’re surrounded by so much sea.

Sokcho, Gangwon-do, South Korea. Photo by Junho Jung

So there you are – a few tidbits about the food of South Korea.

We’ve just scratched the surface … What are your favorite foods from the area?

Monday Meal Review: Kiribati

THE SCENE

I wanted our Kiribati Global Table to go perfectly. I had visions of something out of Norman Rockwell.

Loving family, smiles all around, big appetites. My two year-old eating $35/lb lobster and loving it.

Yeah, right.

“Ava, you want some lobster? It’s like… fish.”

“Uhuh” she said.

The first bite went in.

Is it good?

“Uhuh.”

Approximately 13.3 seconds later she spit it out.

“Weird.”

I died a little inside. That teeny bite probably cost $5.50.

Okay, maybe only $3.50.

As the dinner moved on, Ava never changed her opinion, although she thoroughly enjoyed dipping her rice into the coconut curry.

Hey, I’ll take what I can get.

As our quiet meal wrapped up, I looked at my husband and daughter, trying to memorize their faces.

In the morning, I flew to California for the Homefries retreat with Joy the Baker and her crew. It was my first time away from Miss Ava and while it was only for two nights it was so, so, so, so difficult.

Hoping to postpone the inevitable I:

– Ate my lobster very slowly.

– Repacked my bags twice, once in a backpack and once in a suitcase. Eventually, the suitcase won.

– Faked a cold.

– Tried to be really noisy on my way out, so that I would wake Ava and she would give me a big bear hug, preventing me from leaving.

– Considered packing my husband and daughter into my suitcase, but realized I didn’t have a suitcase big enough.

– Hoped the car was out of gas.

Here’s what happened instead:

I learned how to make killer brunch with these ladies-  Tracy of Shutterbean and Joy the Baker:

Mr. Michael Friedman taught us all how to take better pictures (and introduced me to the iPhone app called “Instagram”).

Speaking of Instagram, friendship bracelets took over my life and I captured it with the app. I could do a lot of damage with all this thread…

Later that day I learned that Gin is yummy thanks to this guy, Mr Nathan Hazard.

I’d be lying if I told you I did not skype with Ava several times a day.

At the end of the weekend there was fire in the mountains. Seriously. The resulting traffic detours almost made me miss my plane. I am not joking when I tell you that Superman was on call to bring me home to my family just in case.

Once I got to the airport (giddy to be seeing my family so soon), I did a little reading and learned that my article in AFAR magazine was the reader’s choice for recipe’s they’d most like to try. Double win!

As for when I got home – I hugged that baby girl so tight… sigh. Home really is where the heart is…

THE FOOD:

Roasted Lobster Tails in Coconut Curry [Recipe]

What I liked most about this dish:

The two ingredient coconut curry was a nice change of pace for the lobster, but what fascinated me the most was learning how to present the lobster tail so beautifully. One could also simmer some plain fish in the coconut curry for a more budget-friendly Kiribati dinner.

What I liked least about this dish:

The sauce was good, but I was tempted to add aromatics like ginger, garlic, and chili peppers. You could do this, but it wouldn’t be as authentic (those items are all imported to Kiribati, not native).

Sweet Coco Pumpkin with Pandan Leaves [Recipe]

What I liked most about this dish:

Three ingredients manage to pull together an unusual and addicting flavor combination – the pandan is totally otherworldly. I’d recommend serving this hot on a chilly night, under the autumn stars.

What I liked least about this dish:

If you’re a big fan of the coconut “broth,” you might want to add a second can of coconut milk so you can be sure to have enough for everyone.

Ava’s Corner:

Sweet Coco Pumpkin with Pandan Leaves

If you’ve been to the grocery store lately you’ve seen it. Mounds and mounds of pumpkins. They’re bright fire orange, forest green, haystack yellow, cloud white, and even sorceress gray. Some are bumpy and some are flat out gnarly. They’re all saying hello, strutting their stuff, hoping you’ll take them home.

Every year I take a few more home than the year before. I can’t help it. I like the teeny weeny ones best. The kind Ava can practically palm in her small 2 year-old hand. I also like to grab weird ones I haven’t tried before as well as ones that look a little forlorn and forgotten. What can I say – I love all pumpkins equally.

That being said, let’s focus in.

Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut.

The inside looks just like the vibrant orange of a butternut, in fact.

Serves 6

Ingredients:

5 cups cubed kabocha pumpkin, available at Asian markets and whole foods (2-3 lb pumpkin should do)
1 15 oz can coconut milk
1/3-1/2 cup sugar
5 pandan leaves, or more to taste

Method:

First, deal with the pumpkin. You might as well turn on a good radio show – this might take a while. Any labor of love does…

(1) Cut the pumpkin in half and remove seeds. (2) Cut each half into strips. (3) Peel the strips (4) Cut the strips into cubes.


Now for the fun part. Tie about 5 pandan leaves into in a knot (you can add more to taste).  I found mine in the frozen section at Nai Hai Asian Market. The pandan leaves give the most haunting flavor to sweets – absolutely indescribable (at best I’ll say they are sweet, green and soft – floral and intoxicating the way a good vanilla extract can be – but yet so, so different), but once you’ve had it you can detect it in just about anything.

Now, add pumpkin and pandan to medium pot with …

 

.. a steady stream of coconut milk …

… and a heavy sprinkling of sugar snow…

Cover and simmer gently for 20 minutes or until tender. Taste and add more sugar as desired.  

Serve hot or chilled. I liked it hot.

Enjoy and Happy October!

 

Sweet Coco Pumpkin with Pandan Leaves
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Print Recipe
Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut. The inside looks just like the vibrant orange of a butternut, in fact.
Servings
6 people
Servings
6 people
Sweet Coco Pumpkin with Pandan Leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Today is all about the Kabocha pumpkin. The skin of these smallish gems are mostly green and with a flare of orange. You’ll find them all over Asia and Oceania, including this week’s Global Table – Kiribati. Technically I think they’re a squash – like butternut. The inside looks just like the vibrant orange of a butternut, in fact.
Servings
6 people
Servings
6 people
Ingredients
  • 5 cups kabocha squash , cubed
  • 15 oz coconut milk (1 can)
  • 1/3-1/2 cup sugar
Servings: people
Units:
Instructions
  1. First, deal with the pumpkin. You might as well turn on a good radio show – this might take a while. Any labor of love does… (1) Cut the pumpkin in half and remove seeds. (2) Cut each half into strips. (3) Peel the strips (4) Cut the strips into cubes.
  2. Now for the fun part. Tie about 5 pandan leaves into in a knot (you can add more to taste). I found mine in the frozen section at Nai Hai Asian Market. The pandan leaves give the most haunting flavor to sweets – absolutely indescribable (at best I’ll say they are sweet, green and soft – floral and intoxicating the way a good vanilla extract can be – but yet so, so different), but once you’ve had it you can detect it in just about anything. Now, add pumpkin and pandan to medium pot with a steady stream of coconut milk and a heavy sprinkling of sugar snow… Cover and simmer gently for 20 minutes or until tender. Taste and add more sugar as desired.

Spam you very much! (w/ poll)

The thing about living on a coral atol with no good soil, waaaaay out in the middle of the Pacific ocean is … well, you’re a wee bit stuck when it comes to what you can and cannot eat. Bottom line, if nothing grows where you live, then breakfast, lunch and dinner all begin to take on the same appearance:

Which is okay, since fish is the bees knees. And, as for breadfruit – it apparently smells like freshly baked bread – and pandanus fruit is said to be very sweet and juicy; they both sound like winners.

Even still, the importance of imports in a country like Kiribati cannot be underestimated.

Fresh deliveries of rice, colorful produce, and canned goods are much anticipated. I’ve even read that the chicken is imported.

Now, time to get serious.

Any ideas for what two of the most enjoyed canned goods in Kiribati are?

….

wait for it….

….

Spam and corned beef.

Are you into it?