It’s a blustery day, the cold Autumn wind chafing my cheeks and turning my fingers into frozen little fishsticks despite my gloves. School’s finished for the day, and arm in arm with my girlfriends, we go racing down the path from our school to a tiny little shopfront just next door. The glass door has [...]
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Every culture has it’s traditions, and though I may have grown up here in Australia, my mother brought many of these traditions over from Korea, and so they became a part of my life and identity. One of these traditions is the serving of ‘Mi-Yok Guk’ (seaweed soup). The soup is high in nutrients and [...]
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There are many different kinds of dumplings, but here I’m going to concentrate solely on the Korean kind, called mandu. Here are some little tidbits of information regarding these treats: Wahng Mandu are ‘king’ dumplings about the size of your palm with a slightly thicker and fluffier skin (called ‘pi’) When served on their own, [...]
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Let me state for the record that Korean cuisine is not easy. There are some that are less painful than others, but many dishes require lots of pre-preparation and hands-on work. Rather than letting this dissuade you, it’s more of a personal challenge for me, to see if I can recreate the flavours that I’ve [...]
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Buckwheat is one of those foodstuffs which is sorely unappreciated. It doesn’t appear on too many menus or as a featured ingredient, and most people mistakenly think of it as just another grain. In terms of the botanical, buckwheat is actually a fruit though often referred to as a ‘pseudograin‘ because of it’s grain-like qualities. [...]
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