I am sad to announce that the kimchi from last month is almost gone. Good news is that it has fermented just enough to be perfect for a nice bowl of soup. Keeping in mind of the last kimchi stew I had, I added carrots and onions for the sweetness, but kept it more traditional, with a lot of spice, and kimchi flavor which yielded a deeply satisfying result.
I really don’t cook for just myself very often. I eat well when I am alone, but when I don’t have others to feed, making sure that I consume all the nutrients that I need and that it’s satisfying in the basic level is the extent of my meal. Even when I am alone while I am cooking, the end result is usually shared. Recently I was admiring a friend of mine who makes elaborate, imaginative meals even when she is just cooking for herself. This day, I think I felt what inspires her to put the extra little effort. Kimchi stew has been my favorite food since I was a child, and I really only make it for me. Because, I am sorry, Korean restaurants of New York, but I always find something wrong and off about your kimchi stew. This was a great afternoon for cooking, away from staring at the screen in my studio, in my light drenched kitchen. The stew was perfect in a sullen day when I had very little appetite but was hungry for something warm.
Later that day when I spoke to my mom on the phone, I told her about the kimchi stew that I made. I was particularly proud of this one, with my use of mushrooms and the carrot. She was surprised by the addition of carrots, so I explained to her that I did it in order to add sweetness without using sugar. And then she said to me in shock, “who puts sugar in kimchi stew?!”
I guess I’ve been living outside of Korea for so long that I forgot how things are supposed to be.
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I am sad to announce that the kimchi from last month is almost gone. Good news is that it has fermented just enough to be perfect for a nice bowl of soup. Keeping in mind of the last kimchi stew I had, I added carrots and onions for the sweetness, but kept it more traditional, with a lot of spice, and kimchi flavor which yielded a deeply satisfying result.
I really don’t cook for just myself very often. I eat well when I am alone, but when I don’t have others to feed, making sure that I consume all the nutrients that I need and that it’s satisfying in the basic level is the extent of my meal. Even when I am alone while I am cooking, the end result is usually shared. Recently I was admiring a friend of mine who makes elaborate, imaginative meals even when she is just cooking for herself. This day, I think I felt what inspires her to put the extra little effort. Kimchi stew has been my favorite food since I was a child, and I really only make it for me. Because, I am sorry, Korean restaurants of New York, but I always find something wrong and off about your kimchi stew. This was a great afternoon for cooking, away from staring at the screen in my studio, in my light drenched kitchen. The stew was perfect in a sullen day when I had very little appetite but was hungry for something warm.
Later that day when I spoke to my mom on the phone, I told her about the kimchi stew that I made. I was particularly proud of this one, with my use of mushrooms and the carrot. She was surprised by the addition of carrots, so I explained to her that I did it in order to add sweetness without using sugar. And then she said to me in shock, “who puts sugar in kimchi stew?!”
I guess I’ve been living outside of Korea for so long that I forgot how things are supposed to be.
