Posts Tagged ‘korean’

Culture and Kids

A while ago I wrote about putting my 2 year old in Mandarin classes. We’ve since switched to Spanish because it just works out better with our schedule. Well when a friend sent me a link to these cool wooden blocks I had to get them. They’re Korean Character Blocks and what’s real cool is that the word is in English and there’s a pronunciation on one side of the block. Yeah, Adora is only into stacking them and knocking them down right now.. but I figure over time it will be a great learning tool.

Now I wanna get this book to the right! This is gonna get addictive.

Making Korean Spicy Tofu

Yes.. it’s me again in the kitchen!

This time I shared a recipe for a childhood favorite- spicy Korean tofu. Before you gag thinking about tofu – hear me out. It is delicious if prepared with the right seasoning and spices. I had a great time cooking this great Korean dish with the help of photographer Jeff Piper. You can watch the cooking segment on NBC Washington’s NonStop Channel. My mom Chin even makes an appearance. You can find it on Comcast 208,VZ FIOS 460 or COX 803. I’ve included the recipe below. Enjoy!

Spiced Korean Tofu
You need a half package of firm tofu (about 10 oz: 280 grams), light soy sauce, splenda, green onion, sesame oil, roasted sesame seeds, hot pepper flakes, vegetable or canola oil.

  • Slice the tofu into bite size pieces (¼ inch thick rectangles). You should get 10 pieces. Towel off each piece with a paper towel.
  • Heat a pan with 1 to 2 tbs of vegetable or canola oil. Add the tofu and lower the heat. Cook over low heat about 5-7 minutes.
  • When the bottom of the tofu looks golden brown, turn it over and cook another 5 minutes.
  • Transfer the cooked tofu to a serving plate.
  • Make your sauce in a small bowl by mixing these ingredients: 1 chopped green onion, 1 ts hot pepper flakes, 1 ts splenda, 2 tbs low sodium soy sauce, and 2 ts sesame oil, you can ad a clove of garlic for extra flavor too

Generously spoon the sauce evenly over the tofu decorating the top with scallions. Then sprinkle some roasted sesame seeds just before serving. Serve with rice with any traditional Korean side dish

Chin!

You are the coolest mom by far. I love you and I love how you always make us laugh. Speaking of laughs.. dug this old Mother’s Day video up. The video that started the ASK CHIN craze.

 
Awesome Nana!

Mom's "American Idol" Audition

In anticipation of tonight’s American Idol premiere.. my mother, the infamous CHIN shows us what she’s got.

This year “Idol” is letting contestants perform their OWN music for the first time. With this in mind Chin decided to audition in her native Korean.

Pregnancy Cravings: Give me spice, give me this





CLICK THE POST FOR THE LATEST ON ‘OH MY BABY’

 

Honey Pig: Friends indulge at Korean feast

We dig the pig.

After hearing rave reviews of Honey Pig (Gooldaegee) in Annadale, Virginia I said enough is enough, time to get stuffed. No Korean feast should go unshared… so I gathered with fellow kimchee and bulgogi fans. The rest is history… not grain of sticky rice left.

Below meet my Chingoos that’s ‘friends’ in Korean: Bottom: Nina Un, Nicole Siobal, Angie Goff, Sumita Pradhan Top: Laura Carlson, Dannia Hakki, Kamari Wheeler, Anchyi Wei and Jackie Turner 

Spa World: Our visit to the Korean Bath House

One of the most amazing places in the area exists in Centreville Virginia. It’s called ‘Spa World’ and it’s not your average day at the spa. In fact, it’s a full blown Korean sauna known in my mom’s native land as a Jjimjilbang. I ventured there with my little sister Jenny, Colleen who is a high school pal I went to school with in Seoul and Spa World junkie Dannia Hakki. It was a stroll down memory lane (on heated floors) taking me back to my childhood in Korea.  Here’s the deal it’s basically a spa filled with a variety of saunas or poultice rooms: Amethyst Gem Room, Red Clay Room, Ice Room, Oak Wood Charcoal Room,  Red Clay Ball Room (my favorite, you lay in little balls), Blue Onyx Room and the  Salt Room (made of complete salt..ceiling and all).

There are classic spa services too. Manis, Pedis, massages.. but be warned they are the pressure point kind. Jenny and I got foot massages and let me just say I never knew my feet had so many nerves. Intense.

The public bath area (separated by gender) is where I have yet to venture into. Equipped with 5 different types of pools with high powered jets the bottomline you get in with bottom and all. I still can’t bring myself to jump in the bath in the buff.  No thanks. I’d rather be eating at the spa’s restaurant. Afterall, the prison inspired suits they gives us come with an elastic waist. It would be such a waste not to get the most out of it.  See pictures below along with this instructional video provided by yours truly.

How to make the classic Jjimjilbang Lamb Towel

Jenny, Colleen and Dannia enjoy the red clay ball room

The clay up close- it’s like the  Chuck E. Cheese ball pen for adults

 The golden key- ok it’s orange but it’s your ticket to everything.  At the end of your stay (which could be overnight since it’s open 24 hours) they scan your key for your total. Food, services everything is charged to the key. General day pass is $35.

 From the Korean restaurant there- a classic MILKIS!

Hug me! I'm half asian

In celebration of ‘Hug A Half Asian Day’ I want to honor some of my favorite Amerasians (as we called it growing up in Korea).

My beautiful sisters  Jenny & Tricia

Old gal pal Marsha, Marsha, Marsha Lewis

Old friend and Il Mee buffet companion Colleen Laughlin

DC social butterfly Cathy Porter

News women Anne Curry (NBC) and Betty Nguyen (CBS)

I'm sick, my secret pastey weapon

When you’re sick you eat chicken noodle, when I’m sick bring on the Korean brown noodles baby! Big thanks to Chin, my oma for delivering some jajangmyun my way. The black bean paste and noodles just may do the trick. Hope to be back at work tomorrow.. Feel free to share your ‘get well’ wonders that work.

Frog legs at the Chinese buffet

I was at the Eastern Buffet in Lexington, South Carolina with my grandparents when I noticed a pan of fried frog legs.

I found them very flexible by the touch but just couldn’t bring myself to eat them. My papa insisted they really do taste like chicken… but he wouldn’t eat them either.

Maybe unlike chicken, beef or even pigs feet because I didn’t grow up eating the little jumpers  I’m hesitant to try them. Maybe it’s because I use to catch lil toads  for pets as a child. Whatever the reason, my heart goes out to this little guy.. and all the other legs left back at the bar.

Related: I eat pigs feet

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