When I was younger, I never really cared for bap (=rice) with beans, peas or seeds thrown in. Thankfully, my palate has grown to appreciate all the wonderful earthiness and health benefits these extra legumes and hearty rice types provide.
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I’m just returning from a food-filled girls’ weekend in SF/wine country, which was amazing! Whenever I come home from a decadent trip, I must say my body craves homemade Korean food to put me back on equilibrium (my favorite ‘reset’ meal is dwenjang or kimchi jjigae — both recipes to come at some point.).
With a pretty empty fridge though, I had to stick to simple. Not just simple, but fast because I was too hungry. ;) Gyeran jjim, or Korean steamed egg casserole, really fit the bill this time around!
Happy Memorial Day! I hope everyone enjoyed the day off with family, friends and good food. As for me, I’m getting over a cold, but still had O and his two friends over for a simple summery lunch. Not a typical Korean one, but definitely Asian-inspired. ;)
I’m glad these chefs are getting their due respect. Here’s the original story. Click below for text version, courtesy of today’s NYT Dining section:
Korean Chicken Porridge :: Dak Juk (닭죽)
Published May 18, 2009 Uncategorized 12 CommentsTags: chicken, rice
The weather in New York has been stubbornly chilly lately. You can tell everyone is so over this 50 degree business, especially since we were visited by the 80 degree fairy not too long ago. Spring, where’d you go??
This finicky weather seems to be causing lots of colds and allergies. My sweetie O stayed home sick today because of flu-like symptoms brought on over the weekend. I immediately got into nurse-mode and prepared a pot of dak juk, a Korean version of chicken soup for the soul (Seoul? har har, sorry).
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