When I make Korean food, I think about my grandmother and that I wish I could have gotten to know her. According to my mom, she was a great cook. She made her own soy sauce and doenjang (soy bean paste). I think if she was alive, we could definitely share this dish – Korean ...
I read the recipe for Maesilcha (Plum Tea) about six months ago and I didn’t think I was going to try to do it. Two months for a recipe is a big commitment! Then about 3 months ago, I saw these beautiful organic black plums and thought, what the heck? I’ll try it.
I sometimes have an imagination that runs wild. So when I realized that I would be dealing with live clams (you have to throw away the dead clams) to make Clear Clam Soup, or Jogaetang, I was a little frightened at the prospect.
Five years after Tom and I married, we traveled to Maui on our honeymoon. We visited some touristy and not so touristy spots. After seeing the awesome underwater life at the Maui Aquarium, we went to a restaurant nearby called “The Waterfront.” There, for the first time, Tom and I tried Poke.
This recipe originally appeared as part of Jared’s story. This is a fun way to make a high end looking meal with basic ingredients.