27 February 2013
i realized i haven't been making much korean food these days (not that i've been making much else actually). yeongeun jorim is korean lotus root side dish braised in a sweet salty soy glaze and is also one of my favorite side dishes. i actually have been wanting to make this many years back but the thought of having to scrub mud off those hard roots then slice them myself is really not very fun. happened to chance upon those vacuum-packed ones at the mart last week so i grabbed two packs and couldn't wait to try these out, never mind i didn't really have a recipe on hand (maangchi didn't post this, i think!) so i went looking through korean websites. luckily my korean is way better than japanese i managed to find one in no time.
06 February 2013
tsukemono is japanese pickles made from a variety of vegetables like carrots, cabbages, radishes etc. unlike the western counterpart, these are not pickled for a long time. usually just one or two days and eaten fresh, they remain crunchy and refreshing. and among all the varieties, i love the cucumber one or better yet, spicy cucumber tsukemono the most.
Labels: japanese cooking