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I recently went to Japan and Korea for a much needed vacation away from my laptop and cell phone (though I ended up working throughout the vacation anyway–gotta get that much anticipated cookbook written!). I regret not doing crazier things in Japan worth capturing on video, but I made up for it in Korea. I ate so much food overseas that a friend’s mom rubbed my belly and exclaimed something in Japanese that alluded to my being pregnant. The thing is, I’m not pregnant! She’d just fed me a delicious

Spicy Korean stew

**This entry is for Teresa.** Kim chi chigae is a Korean stew that uses kim chi, a spicy pickled cabbage, as its main ingredient. There are dozens of variations to this stew depending on what other ingredients are used: seafood, tofu, beef, pork, etc. It’s the thing to cook when your kim chi has fermented way past its peak to eat as a condiment. We throw just about anything we find left over in the fridgte into the pot. That’s what so great and versatile about chigae–it’s like the Chinese’s