making ends meet: mastering the sushi roll

creativity unleashed: I love this picture because it reminds of chaos unleashed into that unexpected creative dimension yet ~ contained. I love being in that state because it's then, perhaps I sense I have mastered the use of my medium, my palette, paint brushes, palette knife and so forth the tools and thus; able to release art unrestrained......sounds senseless perhaps.......

It reminds me about the time when I thought I had figured out the creative way. It was in art school years back. I attended art school to study graphic design. I had a design professor that began the course off with two colors only: black and white.

As a class we were so bummed to realize the course had to start off in such a confined setting. In so many words I recall what my design professor said, "You must master the perfection of visual design principles by working within, then past your limitations. Once you understand the simplest of limitations, you'll understand what it means to break free and release....." He was a very cool German guy that looked like a 007 guy in his younger years and was extremely Bauhaus in his teachings.

yet this is what I REALLY feel like: absolute chaos, but at least green + leaner with the sun shining on me.......shouldn't complain really

The recklessness of the photo above perfectly exemplifies my state of life right now. But to make me feel better; a green organic ornate complicated mess ~ everywhere; slathered in soy, salty, savory with bits of bliss + bounty blended with every twist and turn of my raw ravaged turnstile in life, slowly seducing me by knowing the recklessness of my whims......

raw sushi rice made with parsnips, almonds, fresh lemon juice + specklings of sea salt

By the way, thanks for your patience on returning.

I have been absorbed in the bliss of summer.

Just getting back from a week of surf camp at the beaches that have completely taken over my life and put everything on stand still.

It was lovely.......and I lost two more pounds.

Don't get me wrong food passionistas ~ especially the savory sensual life carnivore + decadently cooked food bloggers out there. Don't want to scare you off with my raw food ways. I don't plan to get too soap boxy and do the whole sustainable, Asian-girl grows dreadlocks thing + carrying hemp bags transforming into a raw food priestess with the vibe of John the Baptist.....

Still love the lush + cooked.

But am loving the raw + real too.......

It's nice not to have the awning when donned with low~cut capris allowing ample sun time for my open~toe heels *sigh + laughing out loud here* to myself about ridiculous hang ups ;-)

I intend to remain unrestrained in a chaos contained sort of way ~ !

this is my take on raw Korean kimbap/keembap ~ raw rice, marinated spinach, shredded carrots, avocados, cukes + scallions......then I tried lovingly to wrap in civilized presentable form in nori.

I cannot roll worth crap.

So I tried another evening with *hubs* in attendance.

He's very linear, left brain, scientest~type.

He is a master roller.


Atop bamboo mat: First hubs spreads nori with the raw rice, then sliced avocados, lightly marinated carrots, cukes + shiitake mushrooms.....

The veggies are marinated sparingly with olive oil, raw sesame seeds, sea salt, namu shoyu (unpasteurized soy sauce), fresh minced ginger ~ also know I had to squeeze the water emerging from the cukes + carrots. These veggies have a high water content and the salt just makes them bleed juicy of h2o.


add baby lettuce sprigs

slicing raw sushi roll requires a sharp clean knife

Tips on rolling as I watched *hubs* using both hands:

1. roll forward while.....
2. gently yet firmly pressing down and.....
3. tuck contents tightly underneath as rolling forward.....
4. repeat #1, #2 + #3

Actually, it kinda was like the same process as rolling a......well, rolling a cigarette......for those of you that have rolled your own......hmmmm.......

raw sushi rolls finally done well ~ thanks *love* !

Savor the moment with soy sauce or namu shoyu and mind numbing wasabe.

ssäm: the next best trend in a bundle ~ lettuce bundle that is....

curried shrimp ssäm: love making this for the family.....


In the beginning there was lettuce: Bibb lettuce entwined with baby romaines awaiting.....


curried shrimp with basmati rice lingers with savory seasonings such as curry powder, brown sugar, onion powder, garam masala, paprika + sea salt.....


from the Korean "banchan" family - easy marinated cucumbers: the trick to this is pre-salting with sea salt to soften the cucumber slices. Thereafter, squeeze the water residue out of the cucumbers prior the remaining marinating process......


I love going against the grain: a globally inspired ssäm derived from my love of spices from India + Korea combined with a fresh twist sans the spicy Korean hot chili paste kochujang.....really not needed here.


helpful ssäm eating thoughts: enclose the surrounding lettuce leaves into a 'ball' like bundle and then exercise your right to bite.....

Hey can you believe this?!! I am at a loss for words today.....basically this week I have been multi~tasking to death and realizing I can only do so much to conquer the world in one day.

Yet I wanted to share this recipe with you along with sexy food porn shots to keep my creative flood gates open......and I'm actually running out the door with a platter of these (lettuce wraps + cukes in the cooler and the curried shrimp + rice in the hot pot) to make it to Mochachocolata Rita's Chinese Take-Out Party



MC Rita has literally got it going on with a host of bloggers from all over the globe at her doorstoop with platters of savory dumplings, gyoza, potstickers, Szechuan chicken and even sweet & sour pork belly to name a few from her guest list.

See you there!

The spices mentioned below for the marinade have been recipe tested-true blue to the utmost and should definitely result in a savory + sweet seductive accompaniment to a meal or perhaps an amuse-bouche for your next house party.

It would be quite enticing to pair alongside a glass of well chilled dry yet fruit forward Viognier or perhaps a spice-ladened mango inspired Gerwürztraminer.

curry shrimp ssäm ~ lettuce wrap
©2008 recipe + words Ingar Brunnett, TasteMemory

1 lb. shrimp, deveined, butterflied and chopped to bite sized pieces
1 Tbsp. curry powder
1 Tbsp. brown sugar or natural cane sugar
1 teasp. onion powder
1/2 teasp. sea salt
1/4 teasp. garam masala
1/4 teasp. old bay seasoning
1/4 teasp. paprika
1/4 teasp. cayenne pepper
freshly ground black pepper
1 Tbsp. olive oil

to sauté
1 Tbsp. olive oil
1 Tbsp. sesame oil
1/2 juice fresh lemon

to serve
Boston/Bibb lettuce leaves, two big heads, rinsed and dried
bunch of baby romaine leaves, rinsed and dried
steamed brown or white rice

optional
korean pickled cucumbers or radish (future post ~ promise....)

In a medium size bowl, add shrimp and all the seasonings. Remember the key is to chop the shrimp into delicate bite size morsels. Toss gently until seasoning is evenly distributed. Lastly, combine with olive oil. The spices may seem like a lot but the shrimp absorbs it like a sponge which perfects the marinade. Cover and chill for 1 hour or overnight is fine.

Heat both oils in sauté pan. Add the seasoned shrimp and sauté for 3 to 5 minutes until it becomes cooked through and gains a lovely rich golden brown color. Careful not to overcook shrimp. Squeeze the juice of half a fresh lemon over the shrimp. Remove from heat.

Serve family style so everyone can help themselves with a Bibb lettuce leaf or two, line with a few baby romaines on top, then a heaping dollop of rice with a generous spoonful of sweet savory + spicy shrimp. Top with pickled cucumbers or radish if desired.

This is perfect as an appetizer or a side dish to a meal.

It's a mouth watering experience in a delicate jewel~like bundle.

diary of a mad foodie: how to make korean seaweed soup aka miyeok kuk or nicely said ~ sea vegetable soup globally inspired!

dried seaweed: not your everyday dime store visitor......


submerged in tap water: resurfing back to the sea.....options are endless now


freakin' mermaid left her *&#$&@$! garter belt on my kitchen counter


If you were ever wondering how to cook with seaweed or *ahem* sea vegetables, I thought to share a bit of insight with you. I reiterate the term sea vegetables because of previous reactionary comments from people that are not familiar with the fab quality, taste + nutritious value of seaweed.

When I first made a pot of Korean seaweed soup, also known as miyeok kuk for my in-laws and others......I didn't find them too responsive to it.

With that in mind, I began a quest to develop a recipe that would be more inviting to the timid palate yet still retain its intensity and savory appeal. That seems to be my motto......retaining intensity + savory appeal without overtly turning palates away......but at the same time retaining the challenge!

Challenge is so necessary.....don't you think?

aaaaaghhhhhhh!!! OMG - Wwwhat is that thing??!!


I also wanted to mention, that I find my readership to this blog quite adventurous and your comments have already proven that! Alongside your posts on your own blogs ~ that I find more so challenging + entertaining, so here goes.....


trimming unnecessary ends: parts that are overtly ewey + gooey......like I prefer not to have in my soup.....hey, but makes a real sexy making facial mask when blended with honey......I'm not kidding


I have been on this trek to develop a more health conscious (I hate that combined effort of those two words, but I can't think of anything else right now) recipes that focus on use of natural, organic and globally inspired ingredients. I consider my cooking to focus on Korean American inspired recipes as well as other Asian recipes with a slant (hah!) toward healthier, natural ingredients and approachable techiques for the Americano and global foodies abroad.

For example.....the seaweed soup I grew up with was made with chicken broth, but had chunks of beef simmered alongside obscenely gaudy wads of seaweed. I think sometimes my mom threw in chicken gizzards and other obscure body parts (animal parts mind you)to really freak me out per chew.

the beginnings of the trimming session: From here.....I trim to more definitive bite size pieces. The long strands on the far right side is the stuff I've trimmed off for my facials.....like you really want to know


trimmed the stem off here (left top)......then sliced into very thin strips lengthwise (top right)


Miyeok guk is traditionally prepared for the pregnant/nursing mother and college students because of the high nutritional content including fiber, protein, iron and calcium.

Raw foodists and those of you that are watching the chain of emerging super foods know that seaweed contains an extraordinary amount of wealth of minerals + vitamins including iodine, magnesium, calcium, vitamin A, C, B12 to name the very few as well as nutritionally valued fatty acids.

nicely trimmed, seasoned + topped with the niceities.....doesn't it look ~ well at least presentable now?


all dressed up


supporting cast members from the top: green onions, roasted sesame seeds crushed, knob of fresh ginger + minced garlic

I also pre-marinate the seaweed with garlic, green onions, fresh ginger, sesame seeds and sesame oil for starters.

My Korean relatives.......most notably my elder uncles & aunts enjoy my cooking but slightly freak out because it really is not 'tradional' Korean cooking. Actually, some of this stuff my mom taught me....and once they know it was handed down by mom then they leave it alone.

I do not use fatty cuts of meat that is common in some Korean cooking. For example if fatty bacon is called for, I usually replace with paprika+onion powdered smoked chicken, lean cut of pork or if I'm lazy Canadienne bacon. Another commonality in Asian cooking is the use of two to three different meat proteins in one dish (as I am discovering this becomes more difficult for some people to digest or lets say for those that are trying to trim back a bit aka gut builder).

cukes for banchan: slice the cucumbers paper thin ~ evenly, precisely...........what?.....Who's a control freak? Does this pict reflect control freakism?

I also use more ingredients + methods that are fresh, less preserved and perhaps from other cultures that will generate questions marks and slam doors on traditional Korean 'zen' cuisine.

Actually, being of Korean descent I have yet to run into a 'zen' Korean. As I call it and my husband even reinforces what we call the 'hostile Korean'. Why do you think they still have the north and south?

Also, why do ALL Koreans in the United States + elsewhere claim to be from Seoul?

Like there is no other f*** city in that country other than Seoul?

Who's hostile?

Strange.

simmering with goodness: abyss of minced garlic, green onions, ginger, sesame seeds, onions, sea salt w. seaweed + chicken broth


welcome home: how to make a perfect bowl of soup

I like make seaweed soup to replenish my family with something soothing, comforting and nourishing.

I also make it when we've been to busy to make it out to the beach as it reminds me of emersing myself in ocean waters to be free.

The taste memory of seaweed soup reminds me of returning home......and not necessarily to the one readily considered home.......

korean seaweed soup ~ miyeok kuk
*refreshed* version © 2008 recipe + words Ingar Brunnett, TasteMemory

1 1/2 oz. dried korean seaweed for soup (or wakame) for example see here
5 green onions, tops + bottoms trimmed off, minced
3 cloves garlic, minced
1 teasp. fresh ginger, minced
1 Tbsp. toasted sesame seeds, grounded with mortar + pestle or other
2 teasp. sesame oil
sea salt to taste
freshly ground black pepper

soup stock:
2 quarts of filtered water
4 cups of organic chicken broth or vegetable broth
1 whole onion, outer skins peeled off

optional:
1 small korean white radish or japanese daikon, sliced in half, then in half moons 1/3" thick
1 clove garlic, sliced really thin lengthwise

steamed brown or white rice

In a large bowl, fully emerse seaweed in cool water. Allow to soak for 20 minutes until soft and pliable. Rinse thoroughly and drain.

Trim off ends that feel ewey + gooey + overtly gelatinous (doesn't this sound appealing? ~ see picture above for reference. Test by trying to tear the bottom strands off - if they tear easily....then it's trimmable. Also, please note you don't have to do this to the 'T' regarding the trimming of endz.....This is what my mother taught me, and I know from experience that *other* Korean families don't really do this as much as my immediate family of chopping + slicing + dicing + trimming freaks.....so you can chill on this part to your liking.

Also, I really think that trimming the seaweed to smaller bite size pieces makes this soup more palatable. The intense Korean versions I've had retains the seaweed in huge wads in your bowl. Not too pleasant. I also trim off the thick stems (see photo above) and slice them into to thin strips. Again, this is your call.

After the trimming episode, squeeze out excess water from seaweed and place in medium size bowl. Add 3/4 of the chopped green onions, garlic, ginger, sesame seeds, sesame oil. Then taste test a few strands. Remember there will be a hint of saltiness from the sesame seeds so consider that prior adding the sea salt. Also, make sure the sesame seeds are roasted and ground....this is so essential in the flavor of the marinade I can't tell you enough! Season lightly with sea salt and freshly ground black pepper to taste.

Combine mixture, cover and chill for 30 minutes or overnight.

In a large stock pot, add water, chicken broth and the whole freaking onion intact. Bring to boil, add the seasoned seaweed, sliced radishes + sliced garlic. Bring heat down to low~medium and allow to simmer at least 20 minutes whilst stirring on occasion. You can simmer a bit longer, just bring the heat down until ready to serve. Do not cover.

To make additional marinade aka ganjang for soup, in a small bowl combine 1/3 cup soy sauce, dash of sesame oil, freshly ground black pepper, toasted sesame seeds if you have any left over and the remaining minced green onions.

Ladle into soup bowls.

Serve with steamed rice + ganjang for additional seasoning.

Also, YUM with pickled cucumbers, kimchi aka kimchee and other banchan....but that's another post!

mandu mandu ~ how many ways & days do I love thee....

all dressed up and ready to go.....


the beginnings: mandu filling all chopped up and green as can be....even if you don't like vegetables, this recipe will jump hoops past any blind taste test


ground meat isn't always a pretty picture....but the veggies poking out are always cute......

First off - I want to thank you guys for voting on the recent poll - and you got it! The winner is Homemade Mandu aka Korean dumplings kinda like gyoza I'd say.

As you probably know by now, I am a freak about chopping vegetables.

I love to chop, mince, shred and pulverize vegetables.

I especally love to mince garlic ~ my favorite thing to do lately.

Many of you don't like this manic behavior.....so by all means use your food processor and/or other kitchen accessories to get this recipe off the ground.

I am just pure lazy about washing dishes.

When I was waitressing way back when.....had to force myself to help in dishwashing duties when it was my turn. It was even one of those mega industrial dishwashers and that still didn't have me convinced.

I liked scooping ice out though.....

Also - may I suggest to do this in steps, so you don't drive yourself nuts trying to conquer the world and make mandu in a day.

Day 1: Get groceries needed. Chop/prep vegetables and throw all the prepped veggies in an airtight container in the fridge

Day 2: Make the mandu filling. Cover & chill till needed that evening or the very next day to complete the filling

Day 3: Make the dipping sauce. Make the mandu with help of friends and family....I've prepped them solo w/the help of my 6 year old too....cook & enjoy! Mandu boiled, potstickers, fried and duk mandu soup make great leftovers too.....

I also suggest if possible using organic produce and meats if possible. Not only does it tastes so much better ~ the end results will leave you feeling more coherent about life sans the pest & bacteria killing elixers, additional fake hormones and other stuff that normally doesn't grow on trees or breathes air......

mandu as pot sticker babes basking......kinda like Japanese gyoza


Homemade Mandu: Korean dumplings
© 2008 Ingar Brunnett, TasteMemory.com
this is a recipe I am sharing with you ~ appreciate my credit ;)

1 lb. freshly ground turkey or ground chicken
1 package soft tofu, drained on paper towels
2 eggs
20 asparagus spears, finely sliced into rounds*
optional: 1 yellow squash or green zuchinni, finely shredded then minced
2 cups of white mushrooms, finely chopped up
4 green onions, minced
3 garlic cloves, minced
1 Tbsp. fresh ginger, minced
2 Tbsp. sesame oil
2 Tbsp. **toasted sesame seeds (unsalted), grounded w/mortar & pestle or other
2 Tbsp. mirin or sweet sherry
1½ teasp. sea salt
freshly ground black pepper
*thanks to my mom's insight about using fresh asparagus ~ it makes this recipe even tastier
**use of toasted sesame seeds that are UNSALTED & GROUNDED is a very IMPORTANT aspect to this recipe. I have tested this recipe several upon several times and the ratio of the sesame seeds are perfect with the ratio of the sea salt mentioned fyi.

2 - 10 oz. packages small gyoza/won ton wraps, 3 ½” width and preferably round in shape
a bowl of water

Ganjang: seasoned dipping sauce
½ cup soy sauce
1 teasp. sesame oil
freshly ground black pepper
2 green onions, minced
1 teasp. toasted sesame seeds, grounded

optional: ½ teasp. mirin and ¼ teasp. dried Korean chili pepper flakes

preparing the marinade
In a small serving bowl combine the ingredients in the order listed. No need to mix, just serve with a small spoon on the side for communal use as needed. If you prefer a slightly sweeter sauce add the mirin in after the soy sauce. If you think you’ll be going through the sauce more – just double it. Serve Ganjang (seasoned dipping sauce) with mandu.....

making the mandu filling
In a large bowl, mash the tofu with potato masher or throw caution to the wind and use your hands.....it will just take a brief moment to create a chunky blend that is slightly smooth. Add the rest of the ingredients. Combine everything using a large spatula until all ingredients are thoroughly combined together. Koreans like to use their hands for this part, but a rubber spatula suits just fine.

Cover and chill until needed the same day or....

The mandu filling can be chilled overnight, but I suggest you prepare and cook it the very next day.

forming the mandu
Pull up a chair at the table :).....invite your friends, roommates....kids to help...

Arrange small bowl of cold water, mandu filling (you may want to bring half of it out at a time - keep the remaining half in the fridge), gyoza skins and a kitchen towel to wipe finger tips as needed and a lightly floured a dinner platter.

Place one gyoza wrap in the palm of your hand. Put one slightly heaping teaspoon size portion of the filling in the center of the wrap.

With your fingertip wet one half edge of the wrap with cold water.

Fold and seal tightly. Make sure there are no air pockets between the filling and the seal of the wrapper. Make sure the meat filling doesn't creep out towards the edges.

To crimp the edges: Lightly wet the outer edge and make about 4 to 5 overlapping folds one at a time and pinch down until secured....or can also pinch one corner of the wrap to the other to resemble a pillow (see fried mandu photo).

Lay out finished mandu on lightly floured platter. Be careful not to have any of the wet portions touch each other.

If you find the process of forming the mandu a little longer than anticipated; cover the completed mandu with plastic wrap and keep chilled in the refrigerator until ready to be cooked later in the day. Start another lightly floured platter to place your completed mandu and repeat as needed.

Don't worry that it may not come out perfect the first couple of times you do this. Its all in the heart & then the wrist....have fun and eat at the end of it all!

boiled mandu: easy
In a quart size pot filled with water add 1 teasp. sea salt, 1 Tbsp. olive oil or sesame oil and bring to a boil.

Gently drop in mandu, bring to medium simmer and cook completely for until the mandu rises from the bottom of the pot to the top. Allow the mandu to float to the top, thereafter cook for 2-3 minutes.

Remove with a slotted spoon onto serving platter and serve immediately with seasoned dipping sauce.

potstickers method:easy
In a large saucepan or frying pan heat 2 tablespoons of olive oil or 2 tablespoons of sesame oil. Add mandu and be careful not to overcrowd. A large saucepan can accommodate about 20 to 25 pieces of mandu. Gently brown mandu on both sides for about 10 to 12 minutes on medium to high heat until deep golden brown. Then, pour ¼ cup of cold water and cover pan immediately. Bring heat down to a medium to keep the pan simmering for 3 to 6 minutes. Allow the mandu to absorb the water during the cooking process. The mandu should be puffy like a pillow and check for the meat’s doneness but slicing into one before removing off the pan.

I have a thing about grease – so I drain the cooked potstickers on paper towels prior serving.

Serve immediately with seasoned dipping sauce.


deep double fried method: patience required
In a deep fryer or deep frying pan heat 3 to 4 cups of canola or sunflower oil to 350 F. Gently drop in mandu in small batches. Deep fry until light golden brown for 3 to 5 minutes. Remove and drain on paper towels in between batches.

Then re-fry the batches mandu until a deep golden brown on all sides for another 3 to 5 minutes. To check for doneness, cut open a mandu to make sure the meat is completely cooked.

Drain on paper towels.

Serve warm or cooled with seasoned soy sauce on the side.


place about a heaping teaspoon of mandu filling.....


hey, if a 6 year old can do it....plus she knows how to make the 'crimps' on the edges too!


lightly dab with water half of the inner edge of the mandu skin, fold and then seal shut......


to crimp: lightly dab half the outer edge with water and pinch 4 to 5 crimps - kinda like one over the other....then pinch down.....


the crimp look - makes it tastier too...if you can't crimp (or don't have time), don't worry - go for the free flowing straight look.


lightly floured surface and don't let the wet parts touch eachother too long or ----aarggghhhhh-----they'll stick


potstickers are easier than frying and taste just as good - with way less the oil....


whole toasted sesame seeds in mortar waitin' for that pestle





Ganjang: marinated dipping sauce the Korean way....a must have....


the trick to tasty boiled mandu is sesame oil & sea salt in the water: in this photo the mandu is not ready cooked, it's still lingering on the bottom


it's near done when they become floaties.....


boiled mandu, just hot off their bath....


comfort & tang in each bite


mandu fried

duk mandu soup: rice cake dumplings & mandu soup....it's all in the broth my friend


yum

Okay is this the longest post ever?

Melting Pot Cooking and Korean American Recipes: Pavlov reactions?

homemade mandu inspired by my mom's recipe

I would LUV YOUR VOTE !

Today - I have launched a POLL to hear your 'interests' @ Melting Pot Cooking and also if there is interest in new Korean American cooking(you can read more about this at the bottom of this post).

I would LUV your feedback - the POLL is simple and located on the right of this blog page.

Here is the Poll's QUESTION & DESCRIPTIONS:

Which dish would you like to try the most?

1. curry shrimp ssam: shrimp marinated with curry, peppers, brown sugar, other savory spices, seared and served with fluffy white rice in tender bibb lettuce leaves....

2. mandu: Korean dumplings filled with ground meat and minced vegetable filling. The tightly bound stuffed dumpling are then either boiled, deep fried or prepared as puffy sticky potstickers and served with seasoned soy sauce stock full of fresh minced ginger, garlic, scallions, green chili peppers, dried pepper flakes and sesame oil. Can also be made into a comforting soup with chewy rice cakes. I like making the broth with chicken breasts and smoked ham bones. Add some kick to the soup with the seasoned soy sauce mentioned just recently and you've got comfort in a bowl.

3. a really really good recipe for Korean BBQ Beef aka Bulgogi: I've experimented and narrowed down a fragrant mix so it's got the right balance of salt, sweet, smokey, savory and of course the tenderness factor using really good cuts of beef.

4. clam, garlic & shitake mushroom pizza: this thin crust pizza is inspired by that pizza stand in Venice Beach, SoCal that is known for it's clam and garlic pizza. I knocked out a perfect system using store or pizzeria bought pizza dough that can be manipulated with lightweight effort into a thin, crispy & chewy resiliance. There are certain elements at play that make it work right. Don't forget the fresh minced basil & parsley with just enough cheese.....

5. avocado, tomato, prosciutto and alfalfa sprout sandwhich on sprouted wheat bread: this is melting pot at it's best from my San Francisco days. I also don't go wimpy on the avocado.....alfalfa sprouts & avocado are a winning combination. If you try to replace it with lettuce it doesn't work.

The poll is located on the right side of this blog. Do let me know as I have plugged Sunday, February 17 @ MIDNIGHT the LAST DAY to VOTE!

I am interested in reader response....taste interests....desires.....open to challenges?......prefer tradition?.....I am constantly refining my recipes!

*At the end of the poll I will post on the most popular response and perhaps more, depending on readership response.....

*Also - please feel free to comment if you'd like on what part of the world you are writing from; I appreciate that so much!

I have been on a Asian cooking quest as of late. For the most part it's prob' because I CANNOT find a digestable Chinese, Korean or Japanese restaurant in my neighborhood....let alone city....let alone all of northeast Florida.....actually the entire UPPER HALF of Florida......as always, totally OPEN to suggestions.....

I don't even have a standard neighborhood take-out!

If I get real desparate, I call for Indian or Thai take-out.....

So with your insight I can see if these recipes are inticing and inviting.....

It's specifically Asian Melting Pot Cooking....Specifically Korean cooking.

More specifically - let's cut to the chase: Korean-American cooking.

my version of Korean 'Kanjang': a dipping sauce....perhaps like pistou....my 'fresca' version


I add the word AMERICAN to describe what Korean food has evolved to TODAY in the STATES. I hate the word FUSION, and let's not use the word PAN-ASIAN.....maybe melting pot???....not modern or contemporary that sounds too dated.

No offense to the restaurateurs responsible in the northeast Florida vicinity....but a good portion of the traditional cooking has been watered down to a nothing-ness to please an extremely bland and fearful palate notable for this portion of the country. Great place for hush puppies, ribs, deep fried sweet potatoes and dill pickles - anything fried; you'll find in Jacksonville.

Now about Korean-American cooking: I am trying to describe a type of cooking that has retained it's fiery intensity yet is approachable MAKE and EAT. We're talking TIME while retaining the savory intensity of the ingredients. Anyone out there know HOW LONG IT REALLY TAKES to make EXCEPTIONALLY GREAT KOREAN FOOD? - it does take SOME TIME.....a GREAT DEAL OF TIME.

Don't know about alot of you guys but I have a FULL PLATE re: my schedule & life overall.

But every so often....that spice is nice.....esp. in down home Korean Cooking....real Seoul food....(eckkkkhhh....doesn't that sound cliché? - can't stand that word cliché either)

Pretty sweet (savory, salty, spicy, hot too...) & simple.

Duk Mandu Soup: Rice Cake & Korean dumpling soup with a douse of my simple or "hurry-up kanjang"

© 2008 recipes & photos Ingar Brunnett @ TasteMemory.com

Late Night Korean Hot Pot.....actually a midnight snack

ban chan: kimchee in the middle surrounded by other marinated veggies - like radish, cucumbers, bell peppers with veggies....


Yukae Jang: Spicy Beef Soup - my favorite hot n' spicy soup; will kill any bug lingering in you.....


Rice dousing is necessary for this savory soup......


If you're viewing this for the first time; I know this might look frightening...but imagine the taste memory of beef stew yet spicy with shredded tender flank steak, chewy noodles, green onions, veggies in a spicy, salty, savory broth tempered with fluffy white rice: HEAVEN


Is it Kimchi Jjigae or Kimchi Jigae? Anyways....took a late night red eye for Kimchi Jjigae a.k.a. Kimchi Stew.....

We found this restaurant only a stone's throw away from Times Square. This was AFTER small bites(!) at Bobby Flay's Bolo (since December 31, 2007 has sinced closed after some 15 years or so :() - we were still hungry! I have to say since my return from nyc; I've been doing a raw foodist thing to get back to mormal. I'll post on that later.

WonJo Restaurant is located in New York's Korea Town area or Korea Way which is located between 5th Avenue and Broadway. It's a narrow passage full of restaurants, shops, Karoake Bars and a Korean grocery store stock full of everything I've missed since I left California.

I found their food hearty, extremely well prepared and close to Korean home cooking (this is hard to say because I come from an extremely versed family of incredible cooks).

After all that eating; I had this intense desire to check out their Karoake scene.
WHY YOU ask? I have no idea - but it was a desire for some reason.

Now the last time I went to Karoake it was probably some years ago when I lived in L.A. It's usually a restaurant/bar that has a Karoake stage for public viewing and participation right? Well we hit two Karoake bars on Korean Way and they only had PRIVATE Karoake ROOMS! What was that?

Basically, the patrons rented out a private room that had a flat screen with mic and their selections of music/videos. There were groups of really really young kids so I realized they probably didn't have their own place to do this. It wouldn't be cool to do this at home in your room while your parents were in the house right?

I realized this is their WAY (the kids) of having their own place with friends to hang out and Karoake.

Interesting.

I'm glad I have my own room.....whether to Karoake or not; but most likely to eat crackers and chocolate in bed :)


WonJo Restaurant
23 West 32nd Street
New York, NY 10001
Tel 212.695.5815

www.wonjo32.com

ultimate pumpkin roll: bulging at the seams....literally

the ultimate pumpkin roll as if faint with pixie dust....it was THAT good.


It appears I am on 'blogger' hold or perhaps 'blogger's block'.

This can't be, thus true while I have a stock pile of photos and posts from dining about town and luscious moments of slicing, dicing and cooking as it should be an ultimate covert operation in my own kitchen alongside my laptop sashayed with brown sugar, hauntings of nutmeg, smudges of ginger and remnants of cinnamon as pixie dust.

Korean duk mandu soup: rice cakes n' dumplings......my very own recipe....refined


Well, with that said.......I so much appreciate your readership and patience. As I get through this moment of p a u s e to break for Thanksgiving.

My moments have been spent amplifying the half dozen and one hats I've committed myself to wear as well as my mode to perfect the feast of all feasts, relenting to this boggish weather, placid pale skin - gone is the tinge of sunkissed summer skin, elastic waist band pants will do just fine and thank you very much, pumpkin rolls, pumpkin pies, my mother's caraway seed stuffing, making the brine with purified water so the brown sugar and Kosher salt will dissolve in its own abyss, finding that neckbone in that frozen cavity of it all and leaving the gravy making for my beloved.

this was from LAST SUMMER: my FAVORITE tortilla soup....cali-girl style via mission district....


Can you tell it's been a long day....a long month?

I hope these little tastings from my library of 'to posts' are inviting enough.....that I will be back....for more postings & merry making that is.

Happy Thanksgiving everyone and I will see you next week.......

As low as you can go: Lowfat Recipe of Kimchi Stew aka Kimchi Jjigae

The Lowfat Version of Kimchi Jjigae.....

It's my birthday month....It's my birthday WEEK......

Watch me while I still try to conquer the world with one fell swoop in just thirty days.

I thought to hold you over a bit with a favorite comfort food via Korean style.
I have several splashy restaurant posts I cannot wait to blog about.

But this week -this month - it's so little time - so much to do, so much to see, and so much to EAT!

Besides, I've prepared this heartwarming dish often enough; especially when I get the craving for salty, spicy and a dire need for the world class fiery wake up call to set the strength of my blood straight!(?)

Usually an extremely spiced laden stew will do it or a triple play of Coppola's Godfather I, II, and maybe III with a bit of closure from Scorsese's Goodfellas is a good wake up call.

With that said here's my first lowfat version of Kimchee Stew or officially said: Kimchee Jjigae.

My mother's recipe always included Taegee Gogi (similar to bacon - fatty pork rib meat). Which is yummy, but I'd rather do without the heaviness of the fat. Then I tried another version via my mom's suggestion also. She would CUT the fat off the bacon - literally trim the fat off. What fun is that?

The traditional version also incorporates a good amount of sesame oil which I find too heavy.

I've also minimized the preparation time by cutting back on some steps without risking to lose the intensity of the dish.

If you dare to venture.....do let me know the end results!


Lowfat Recipe (Version 1!) Kimchee Stew aka Kimchee Jjigae

Ingredients & Prep:

1. prepared kimchee, napa cabbage version, approx. 2-3 heaping cups, slice 1 1/2" in length2. One 14 oz. package of soft tofu, first slice the entire tofu in half. You will have two wedges of tofu. Slice the tofu approx. 1/2" thick, creating uniform squares

3. 3 garlic gloves finely shredded

4. approx. 1" piece of fresh ginger, peel skin off and slice ginger in half

5. 1 Tbsp. sesame seed oil

6. 1/4 cup mirin or white wine

7. 3/4 cup water

8. 1/2 lb. Canadian bacon or lean ham, finely shredded about 1/8" thick

9. 4 green onions, tops & ends trimmed, slice 1 1/2" in length and shredded

10. 4-6 small mild korean chile peppers (optional)

11. 1/2 tsp. freshly ground black pepper

12. 1 tsp. toasted sesame seeds

- In a large sauce pan over low heat, add the sesame oil and half the shredded garlic

- Place the sliced tofu in a circular pattern in the center of the sauce pan

- Add the kimchee - place the kimchee surrounding the tofu

- Insert the two slices of ginger inside the kimchee

- Pour water and wine over kimchee and tofu

- Top tofu with toasted sesame seeds and ground black pepper

- Bring to boil, cover and reduce to a medium simmer for 15 minutes. Then a slow simmer for 10 minutes.

- Add remaining garlic, green onions and korean chili peppers over tofu

- Cover and low simmer for 5 minutes

- Serve with white rice

Enjoy and watch out for the hidden ginger - its purpose was to intensify the flavor not to eat!