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Would you believe there are as many teriyaki restaurants as there are Starbucks in Seattle? Well, maybe not as many but certainly there are a ton. In fact, there are five of them within 2 miles of my house compared to three Starbucks. Although teriyaki is Japanese most of the teriyaki restaurants in town are owned by Koreans. Most of them use similar recipes for their teriyaki sauce and you wouldn’t believe how ridiculously easy it is to make at home. I should forewarn any purists out there that this recipe is Korean restaurant style and not an authentic Japanese version. My uncle used to own a deli and we would prepare teriyaki for the lunch hour. This is where I learned to make teriyaki sauce. Its sweet in flavor and is a great finishing sauce for any grilled meat or vegetables. I would also like to disclose right now that this recipe uses garlic powder- I can hear the virtual gasps happening right now as you read this. It is what it is. [click to continue…]
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I’m excited to share with you one of my favorite Korean noodle dishes, jap chae. My mother taught me how to prepare jap chae the Korean way. She learned from her mother, my grandmother, who owned a Korean restaurant near the demilitarized zone (DMZ) in Korea before immigrating here in the 1970s.
Jap chae is one of the more common and widely recognized dishes in Korean cuisine. It is not only beautiful in presentation but comforting to eat. Commonly made with thinly sliced beef, today I’m sharing with you a vegetarian version. This version is also vegan and gluten-free when using San-J Wheat Free Tamari soy sauce. [click to continue…]
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There are three dishes in Korean cuisine most people are familiar with. The first one is kimchee, fermented spicy cabbage. Either you love kimchee or you don’t, there are no shades of gray. The 2nd and 3rd most popular are Korean barbecued beef dishes, bulgogi and
Kalbi / Galbi. The primary difference between bulgogi and kalbi are the cuts of beef used as well as the cooking method. Traditionally short-ribs are used for preparing Kalbi and is cooked on a charcoal grill or broiled in the oven. Bulgogi on the other hand is thinly (card stock thin) sliced, against the grain rib-eye steak prepared on a hibachi grill, broiled in the oven, or pan-fried. Both dishes use a similar or same type of marinade.
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As an FYI, if you are looking for the Sesame Broccoli Recipe pictured, go directly to the bottom of the post.
This has been a great week for SavorySweetLife.com. On Sunday, I was one of the Tasting Panelist for the 2009Seattle Luxury Chocolate Salon sampling an insane amount of artisan chocolate from around the country. Then on Monday, Jaden Hair of SteamyKitchen.com featured one of my recipes on tv and on her blog. If that wasn’t cool enough, I am being featured in an interview for CafeMom.com today. If you’re unfamiliar with CafeMom, they are the largest community for moms AND women’s/parenting site on the internet surpassing iVillage, Babycenter, and MarthaStewart.com. So it really is an honor to be interviewed by them. If you would like to see more of my kitchen and family (yes the picture above are of my adorable daughters), you can read the interview here. And before you go, please keep reading the rest of this post to see how you can win a copy of “Too Many Cooks” by Emily Franklin as well as a small gift card to Starbucks. Thank you to everyone who participated. A winner has been selected! [click to continue…]
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Today we celebrated my son’s 1st Birthday at our home with 30 guests. It was a fun birthday party and the food was wonderful. Koreans call the first birthday “Tol” and often times there is a “Toljabee” event. This event is considered the highlight of the party because the birthday boy/girl is dressed in traditional Korean garments called “Tok-Bok” or “Ham-Bok”. The child sits in front of a table full of festive fruit, rice cakes, and other food along with the Toljabee items.
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