Home Cookin’, Korean-Style

Let me just start by saying I adore Asian food. The parents took me to the sushi bar at the ripe ole’ age of six, and Western food just never tasted good again. Give me Japanese, Korean, or Thai any day over pizza, burgers, spagetti, and tacos. 

 During college, I used to drive a half hour to the Asian market just to get some of these ingredients to eat at home. Now they are available in alleyways all over Korea for radically insanely cheap prices.

Even though eating out in Korea is extremely cheap, it’s even cheaper to eat at home if you get the right ingredients. Plus, in Korea, eating usually is a social thing, and if you are in a meditative mood, well, sometimes home cooking is good for the “Seoul”.

The Kitchen…

yes, this explains why most of the food is raw and uncooked in the following pictures. I avoid turning on this hotplate…

The creations…

 Dotorimuk + Nigari Dubu (tofu) + sesame oil + soybean paste + green onions

Dotorimuk is a jelly made from acorn starch. It’s low in calories, high in protein and several vitamins and minerals. 

Mung Bean Jelly…same idea as Dotorimuk, but made from mungbeans…


Homemade yogurt by Elisa! 

After being on antibiotics for two weeks, it was important to get the good bacteria going again my system.  Korean yogurt tends to be loaded with tons of sugar, so I made my own lower-sugar option by adding store-bought yogurt (for it’s cultures) to milk. 

How to make homemade yogurt:

1.Dump 1 cup of yogurt and 1 carton of milk into tupperware.

2. Fill sink up with hot water. Cover tupperware and allow to sit overnight.

3. Voila, fresh plain yogurt in the morning. Refrigerate and enjoy!

Afterschool snacks! Dried squid and xylitol sweetened gum.



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