Friday, December 30, 2011
Korea Roundup 2011: Home-cooked Meals at Their Best
I think I'll have to embark on making my own napa cabbage kimchi at home. Of course, my Mom makes it look so easy. This kimchi was so fresh, crisp and just no comparison to the mass produced store-bought kind. It's obvious, I know, but I really think I can't go back anymore.
I know it's not photogenic but I go back to the humble bean sprouts that are stir-fried in some sesame oil with some water and makes for the best side dish. All I need is rice, soup, kimchi and these nutty-tasting bean sprouts.
Unlike many duduk roots, it was so tender and soft. Most importantly, it was super moist but not overly so (most duduk tastes dry).
The nuts added another crunchy and, well, nutty dimension to this classic side dish.
The bottom line is consuming all these non-over-seasoned, non-overcooked and non-over-preserved foods inspired me further to cook Korean food more here even though it's so easy to drive to Koreatown Galleria and buy all my side dishes and kimchi.
I'm also on a quest for excellent quality rice. I yearn for the piping hot pots of rice that came to our table where the first bite into the grain was so unforgettable.