Archive | August, 2013

Korean Cooking: Korean Rolled Omelette

10 Aug

This is by far the easiest Korean dish to make. Its just like a waygookin omellet except its rolled and has seaweed inside.

Prep time: 10 minutes

Cook time: 5 minutes.


These can vary just like with any other omelets but Korean omelets there is usually some carrots and kim (seaweed).

IMG_2437Me being the weirdo I am I decided to use red onions, carrots, green onions, and some pizza cheese. The key to the Korean omelette is to make it very very thin but still not burn it and have it cooked throughly. I had about 4 burnt juicy omelette before I got it right. Also keep the pan lightly greased. I’ll let the rest of the pictures do the talking.




Korean Cooking: Naengmyeon

10 Aug

My first year I hated this soup I thought it was just plain crazy but now I’m hooked!!!  There are so many instant versions and with some red pepper powder, a slice of apple and a boiled egg it will taste just like the restaurant version. A week ago my boyfriend decided to teach me how to make it from scratch. I’m slowly learning that with a little red pepper powder, beef bullion, a handful of various seasonal and noodles or rice you can make most Korean dishes.

Prep time: 30 minutes

Cook time: 30 minutes



Buck wheat noodles (we used the leftovers from my instant packet). They look like spaghetti noodles(a bit darker) and are usually sold in rolls if you buy them individually.

1 cucumber

2 tsp red pepper powder

1 boiled egg

2 tbsp beef bullion +2 cups of water

2 tsp *light* brown sugar

1 tsp   sea salt

sesame seeds

2 tsp plum or apple vinegar

add mustard or mustard oil if needed


First mix the sugar, bullion, garlic and vinegar. You should keep adding vinegar till it tastes pretty tangy.





IMG_2639Next you want to take your buckwheat IMG_2641                                  noodles and     put them in to the pot slowly and kind of wrap them around. The long noodles represent longevity so cutting the noodles means your cutting your life.  But sure to keep stirring the pot because the noodles might be very sticky. Putting an egg or two in with the noodles.


While the noodles are cooking cut the cucumber  IMG_2638                                                           very thinly and in little strips. You should make about a cups worth. Then add a pinch of red pepper powder, vinegar, salt, and sugar. Stir and let everything soak in to the cucumbers.




IMG_2643 IMG_2644

By now the noodles will be done they don’t take as long as spaghetti. Cool the noodles then pour the broth in to a metal bowl with ice then add the noodles, a slice of pear (apples work well too), cucumber mixture and top with a boiled egg.


Korean Cooking: Miyeokguk

10 Aug

Over the last 7 months I’ve been exposed to a ton of delicious (and not so delicious!) Korean food. The great thing about most food these days is you can do it the hard way or the easy way there is a ton of instant mixes and shorts cuts you can use for which I will post later but now I’ll share just a couple of recipes his parent have shared with me.


Miyeokguk literal translation in Sea Mustard Soup . The sea mustard is called wakame. It looks like seaweed to me but hey what do I know. You can find it dried in large bundles in most supermarkets. BEWARE~ a little goes a loooong way. I used a half a palm of dried miyeok and after it was fully hydrated it filled up my entire popcorn bowl!!! Through out my time in Korean I’ve been told repeatedly about the healing powers of food.  Food is largely viewed as medicine here. Miyeok is a true super food packed with a ton of calcium, iodine. Its very popular among mothers and expecting mothers.

Miyeokguk has slowly become one of my favorite foods to make and it ridiculously easy.

Prep time 20 minutes

Cook time: 10 minutes



Miyeok (special seaweed)- this greatly varies in price. This particular miyeok is from Jeollanamdo (where my bf mom is from) and this bag runs anywhere from 50,000-70,000 KRW.


1 tbsp Beef Broth Powder (Beef Bullion basically but Korean style)

1 diced garlic clove

1 tsp sesame oil

a pinch of sea salt



You want to use about a half a palm of miyeok-it will be moooore than enough.



IMG_2651IMG_2649After cutting it put it in the bowl of water and wash it then put it back into the bowl and let it sit for 5 minutes.






While it stewing in the cold water  throw the sesame oil and garlic.




IMG_2664I unfortunately burned the hell out of the garlic in this picture but you get the idea. After the seaweed has substantially expanded, toss it in with the sesame seeds, garlic, sesame oil, sea salt and beef powder. Mix it up really well and toss it in to the boiling pot of water.


After it boils for a couple of minutes it’s good to go 🙂 ENJOY!







P.S. This soup only has a self life of a day. Don’t freeze it! If you want to pre-make the seaweed spices and garlic mix you can but again don’t try to save it in the fridge for more than two days because it gets FUNKY!


The Korean Wedding Ceremony and Customs

3 Aug

After my ridiculously simple look at Korean wedding and getting bewildered looks when I asked my bf to explain things like while the groom give te bride a piggyback ride- I decided to stop being lazy and google it. I found a lovely site to answer all my questions and hopefully yours too. i’ve copy and pasted it in full~ check out the site if you have more questions. 

Korean Wedding Customs & CeremonyDuring the course of discussing wedding plans with my parents, my Dad suggested that we demur in conducting a traditional Korean ceremony, in deference to Western custom. That’s when I had my first Bridezilla moment, and exclaimed “I’ve been waiting 40 years to do this!” So, we’re going to incorporate a traditional Korean wedding custom on our special day, called the “Paebaek.”The actual Korean wedding ceremony incorporates several stages:The first ritual is the Junan-nyeh: the groom offers a goose to the bride’s family. Historically the groom delivered a live goose, but in modern times, this has been replaced by a colorful, carved wooden bird. The goose is a symbol of marital fidelity, as geese couples mate for life. It is a pledge made by the groom to be faithful forever.

This is followed by the Gyobae-ryeh. In olden days, Korean weddings were arranged by matchmakers, and the parties were most often betrothed sight unseen. The Gyobae-rye was a very dramatic moment, because it was the first time that the bride and groom would meet each other face to face. Needless to say, Frank and I are past this drama. During the Gyobae-ryeh the bride and groom perform deep, grand ceremonial bows to each other. Because women are associated with “yin” and even numbers, and men are associated with “yang” and odd numbers, the bride bows twice to the groom and the groom bows once to the bride.

The Gyobae-rye is followed by the Hapgeun-nyeh: the bride and groom exchange ceremonial toasts using two halves of a gourd as drinking vessels. As the bride and groom sip from their cups, the two halves of the gourd are symbolically reunited and made whole. Thus, it symbolizes the union of the bride and groom into a single union. The bride and groom then stand and face the audience as husband and wife.

The Paebaek, which we will perform during the wedding reception dinner for your viewing pleasure, was traditionally held a few days after the official ceremony, with only family members present. Originally, the purpose of the ritual was exclusively for the groom’s side of the family to be introduced to their new family member, the bride. However, in modern times, Korean weddings have incorporated the Paebaek ceremony immediately after the reception, and include the bride’s side of the family. We will incorporate elements of the Junan-ryeh, Gyobae-ryhe, and Hapgeun-nyeh during our Paebaek.

The Paebaek is conducted on a woven straw mat in front of a decorative screen, before a ceremonial table laden with symbolic food. The bride and groom wear traditional costumes. The bride dons a heavily embroidered, rainbow-hued silk jacket with flowing white sleeves over a bell-shaped skirt. On her head, she bears a decorative crown. Her hair is parted in the middle and tied in a low bun with a long hair pin threaded through. Hanging on the pin are long flowing embroidered ribbons. The groom traditionally wears a long blue embroidered robe fastened with a belt, and a black hat and boots.

The ceremonial table holds several symbolic items: red and blue silk cloth, a rooster and hen (symbolizing fertility), bamboo and pine branches, red and black beans, wine flask and drinking cups, and finally and most importantly, chestnuts and dried red jujubes (a type of date), which symbolize children. These are all arranged artfully on the table.

Family elders from both sides of the family are seated on cushions behind the table, with the newlyweds opposite them. The newlyweds traditionally perform a deep bow: it begins standing up, then a slow kneel, and ends with pressing their foreheads on their hands on the floor (depending on our flexibility, we may just do a modified standing bow).

The newlyweds and elders offer and exchange small cups of Korean rice wine. The elders then impart words of wisdom to the couple. From the table, the elders grab handfuls of jujubes and chestnuts to toss at the couple, who have to try catching them with a decorative white wedding cloth. The elders exclaim, “have many children!” The amount of nuts and fruit caught by the couple symbolize how many children they will have. The chestnuts represent male children, and the jujubes girls. We hope to catch just 2.

After counting the “children,” the bride and groom toast each other with more rice wine. Then, “Lady and the Tramp spaghetti style,” the groom takes a single jujube in his mouth to feed to his bride. It looks like a kiss J. However, in actuality, it’s really a power struggle! Like a wishbone pull, whoever gets the seed is the one who will supposedly be “in control” for the rest of the marriage. So help me, we will bite the seed in half.

Finally, the groom is supposed to give the bride a piggy back ride twice around the paebaek table: this demonstrates that he is able to support her, and represents the journey to their new home. To spare Frank’s back (and my dignity), we will forego the piggy back ride, and instead, shall opt to walk hand in hand together around the table, as best friends equally supporting each other throughout our marriage.