Thursday, September 3, 2009

Krazy for Korean

One of my favorite nights out in New York this summer was going to eat in Koreatown. I can't believe I've never done that before. A good friend took us and it was so festive for a group.
They barbeque the meat and vegetables on little grills in the middle of your table.
Then all of the relishes arrive. I've read all about kimchi but didn't know about all of the other
pickled items.

It just so happens I'm in a book club with a wonderful Korean/American friend. She chose our latest book called "Still Life With Rice" that a friend of hers (Helie Lee) wrote. A true story about her grandmother's life in Korea through the war and occupations. It was such a fascinating story. Then she hosted book club and put out an authentic Korean spread.

We started with a Korean fusion appetizer of rice cakes wrapped in bacon.

Here she is explaining some of the relishes on the table.

She said it was hard to find authentic Korean ingredients around Charlottesville so she drove to DC to get everything.

Besides all of the relishes and barbeque we had a seaweed soup, mi-yuk gook that Korean woman eat during pregnancy and after giving birth.
For desert were these delicious little balls of mango icecream wrapped in a thin rice cake. I need some more of these.
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She also makes and sells Palcha which is an amazing and versatile sauce and marinade.

While I'm on the Korean subject: normally I'm not big on writing out a lot of recipes for posting but....
About seven years ago one of my daughters chose Korea for a big school project and she (meaning me) had to make a food item to bring to the class. We contacted her best friend from California who was from Korea for ideas. Her mother who spoke no english wrote this out and sent it to me. I made it for the international day and it was really good. I'm inspired to make it again now.

Korean Bulgogi

1 lb. ribeye beef (thin sliced)
1 med. onion sliced
5 tablespoons soy sauce
3 tablespoons sugar
4 tablespoons chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame oil
2 tablespoons sesame seeds
1/2 teaspoon black pepper

Combine ingredients and marinate 1-2 hours or overnight
Grill or saute in oil, med. hi heat
Add vegetables like carrots and muchrooms
Serve with rice.

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