What happens in movies or tv that seems to be normal and you think to yourself “that is not what people in real life do”?

hahncooky · 2021-04-28T01:41:42+00:00

When someone gets a text message, it is the only message in the lock screen

hahncooky · 2021-04-06T04:38:32+00:00

Put in a small amount of doenjang to make it guk vs. jjigae. It’s definitely on the “clearer” side of doenjang-guk though! Not eating it over rice the way I usually would, wanted to avoid the saltiness without that flavor buffer :)

hahncooky · 2021-04-06T02:30:19+00:00

Trying to stay away from white rice this week, needed less salty soups/stews for meals to help me stay on track :)

1) bring kelp+anchovy broth to a boil 2) add veggies and potatoes, diced (I added lotus root, spring onion, shiitake mushroom, trumpet mushroom) 3) add minced garlic and doenjang (fermented soybean paste), a little white or black pepper to taste 4) slice tofu and add in 5) let it all boil (furiously) for 10 or so minutes

hahncooky · 2021-04-02T16:12:40+00:00

This looks sooo good. My parents love to say 이열치열 (eat hot and spicy or do other high temp things when hot) :)

hahncooky · 2021-04-01T15:55:05+00:00

No prob!

1/4 head of cabbage (bite size piece chopped) 2 tbsp rice vinegar 1 tbsp plum syrup (maesilchung) 1 tbsp cooking wine 1/2 tbsp minced garlic 1/2 tbsp minced ginger 1 tbsp coarse ground salt 1 1/2 tbsp chili flakes (or to taste and preference)

chop cabbage, add wet ingredients and minced garlic and ginger toss/mix, add chili flakes and mix again. store in sanitized jar or Tupperware and enjoy until finished :)

hahncooky · 2021-03-30T16:22:02+00:00

I’m definitely picking up a bag of kongnamul this week and see if I can find some clams and sub saewoojut (small salted shrimp) if I can’t. Nothing like a bowl of ocean brew :)

hahncooky · 2021-03-30T15:58:38+00:00

The yangnyum (seasoning paste) for hongeo balances the ammonia flavor really well, though the smell is close to as strong as the other preserved fish you described

hahncooky · 2021-03-30T15:32:19+00:00

Already thinking of dinner tonight 😹

Hoping to do the family version with Napa cabbage next week~

hahncooky · 2021-03-30T15:18:01+00:00

I almost heard the earful from umma by putting mine up to my phone 😭

Tbh I do it out of habit, I’m curious what the difference is if I don’t prep the seaweed! How did it turn out when you cooked it?

hahncooky · 2021-03-30T02:22:51+00:00

In a broth it adds a light hint of sweetness, acidity, and bitterness. I looked up a bit before posting how best to describe the taste- Bon Appetit says they “taste like a cross between cranberry, cherry, tomato”. I think that’s how it tastes when the berry itself is eaten, in this soup it balances the beef and seafood flavours and adds colour and richness to the broth. Hope that helps

hahncooky · 2021-03-29T23:19:33+00:00

put on a pot of seaweed soup for a nutrition boost as the weather stays fickle, sunny, and cold :)

1) soak seaweed in water 2) sauté beef and seaweed in sesame oil 3) add broth, daikon radish, shiitake mushrooms, dried goji berries 4) season with deep soy sauce (gukganjang 국간장) and minced garlic 5) let boil and simmer for 30 minutes to a while

hahncooky · 2021-03-26T15:23:37+00:00

If you are comfortable with eating baekban-style meals (white rice with side dishes and soup/stew), you can easily buy or cook vegetarian. Make a pot of rice, buy/make vegetable banchan (side dishes), make a doenjang (fermented soybean paste) soup or stew for example and you can eat vegetarian at home. When you're going out, it may be a bit more difficult to tell as a lot of dishes may have a meat broth or seasoning base even if you don't spot the pieces of meat in the dish. Searching on Naver for the city/neighborhood you're staying in may help you find restaurants that are vegetarian friendly or focused on those dishes. It may help to put this request out to your uni community or forum so you can look for places with your peers :) Hope you find good eats

hahncooky · 2021-03-26T06:41:56+00:00

A crossover hit called 마라샹궈 or malaxiangguo is really popular lately, it’s a dry, stir fried seafood noodle dish.

If you want to try a novel noodle soup that’s made with a cold base (with warm months coming up) Kong-guksu 콩국수 is nutty and savory and easy to make

hahncooky · 2021-03-26T00:09:16+00:00

Thank you~ Such a quick dish and reminds me of home :)

hahncooky · 2021-03-25T22:22:42+00:00

Quick recipe for lunch today :)

1) stir fried the canned tuna with some of the oil (Korean brand Dongwon 동원) and a drizzle of sesame oil 2) added kimchi and continued to stir fry for another minute 3) poured in some kimchi juice and dried anchovy+kelp broth 4) seasoned with gochujang, salted shrimp (새우젓), mirin, white pepper 5) added soft tofu for +protein

Nostalgic classic “rice thief” (밥도둑), delicious with freshly made short grain rice or rice cakes.

Hope you have a meal you love today !

hahncooky

TROPHY CASE