RSS | Archive | Random

About

Food is all about balance. Not too salty, not too sweet, with just enough spice to knock at the door, but not so much as to overstay its welcome. It’s a push-pull tug of war on the palate, but when the right combination is struck, few other things can compare. Like food, my life right now is about hovering around an invisible median: Be polite, but don’t be a pushover. Be feminine, but don’t be helpless. Be hopeful about the future, but don’t be quick to make plans that are surely subject to change. Be smart, but don’t be a know-it-all. But sometimes I wonder if my middle-of-the-road attitude about everything doesn’t actually inhibit me from being totally passionate about any one thing. Maybe my supposed favor for logic and reasoning is really just a disguise for my fear of total spontaneity. Maybe one day, in a moment of total clarity, I’ll decide the answer. For now, less thinking and more eating. And cooking. But mostly eating.

Following

3 November 09
urbanfoodie: Food To Do List: Soondubu Jjigae Friends know that I have a mild obsession with Korean food. One late night in college, my friend Christine introduced me to Korean food, soondubu to be exact, and I was hooked. It became my go-to at every Korean restaurant I went to. I was ecstatic to see entire restaurants devoted to soondubu in California! Why the obsession over this tofu stew? In addition to my love of all things soup, this stew hits all the right spots. At once aggressive in its bubbling spiciness, yet comforting with the silky texture of the tofu and the creamy layer added by a raw egg.  I love a good thick soondubu eaten with plump short grain rice. You’d think with my obsession, I would have tried to make this from scratch. But I have always found Korean home cooking to be intimidating, so I use a lot of cheats and instants. When I saw this recipe on Serious Eats for making soondubu jjigae from scratch, I had blog it to remind me to make this at some point in the cold, Minnesota days ahead.  Hungry. I have to pick up one of these dol-sots (“stone bowls”). Recently, I’ve been spending a lot of time on this website that’s great for Korean cooking: http://www.maangchi.com/ Check it out. Issss pretty good.

urbanfoodie:

Food To Do List: Soondubu Jjigae

Friends know that I have a mild obsession with Korean food. One late night in college, my friend Christine introduced me to Korean food, soondubu to be exact, and I was hooked. It became my go-to at every Korean restaurant I went to. I was ecstatic to see entire restaurants devoted to soondubu in California! Why the obsession over this tofu stew? In addition to my love of all things soup, this stew hits all the right spots. At once aggressive in its bubbling spiciness, yet comforting with the silky texture of the tofu and the creamy layer added by a raw egg.  I love a good thick soondubu eaten with plump short grain rice. You’d think with my obsession, I would have tried to make this from scratch. But I have always found Korean home cooking to be intimidating, so I use a lot of cheats and instants. When I saw this recipe on Serious Eats for making soondubu jjigae from scratch, I had blog it to remind me to make this at some point in the cold, Minnesota days ahead.

 Hungry. I have to pick up one of these dol-sots (“stone bowls”). Recently, I’ve been spending a lot of time on this website that’s great for Korean cooking:

http://www.maangchi.com/

Check it out. Issss pretty good.

Reblogged: urbanfoodie

  1. bobloblaw reblogged this from urbanfoodie and added:
    these dol-sots (“stone bowls”). Recently, I’ve been spending...this website that’s...
  2. urbanfoodie posted this
Themed by Hunson. Originally by Josh