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Post by Deleted on Apr 1, 2015 21:39:05 GMT
I like the last two, they reflect my own life. I would joke that all my husband and I had to do was shake hands for me to get pregnant and that I would go insane if I ever heard Almost Paradise ever again. LOL!!
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Post by Deleted on Apr 2, 2015 1:13:23 GMT
My daughters set me up on Pinterest (mad eye) i find the whole world there
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Post by Deleted on Apr 2, 2015 1:46:06 GMT
two more ;)it's April 1
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Post by Crystoph on Apr 2, 2015 17:25:10 GMT
DAY TWENTY FOUR - APRIL 2nd - MEAT & POULTRY
KOREAN NAME: DAE-JI BUL-GO-GI 돼지불고기 ENGLISH NAME: Spicy Marinated Pork
Daeji bulgogi is another popular Korean meat dish similar to bulgogi. However, instead of using beef, thin sliced pork loin is marinated in a specially blended red chili pepper paste with various assortments of vegetables. The meat is marinated with a mixture of soy sauce, sesame oil, garlic, sugar, ginger roots, rice wine and gochujang which is the base sauce for this dish. It is marinated for 30-60 minutes to bring out the depth and intensity of flavors.
Daeji bulgogi can be grilled or pan-cooked and it is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat. It is often times wrapped along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.
Korean 101: Daeji means pork in Korean and bulgogi is the word for fire meat, therefore, it translates into pork fire meat. Since gochujang is the base sauce to this dish, it can get spicy in taste.
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Post by Crystoph on Apr 3, 2015 14:40:09 GMT
DAY TWENTY FIVE - APRIL 3rd - SOUP & STEW
KOREAN NAME: DWEN-JANG 된장 ENGLISH NAME: Soybean Paste
Dwenjang is a traditional bean paste that is fermented from soybeans which has been a fixture of the Korean diet for centuries. Dwenjang can be also used to make stews such as a dwenjang chigae, or as a component in miso like soups. It is widely included in ssangchu (red lettuce leaf) while eating Korean meat dishes such as galbi, bulgogi, or samgyupsal.
It is similar in texture and consistency to Greek hummus and it can be eaten in raw paste form by using it as a dip when eating vegetables, similar to the way Westerners dip celery sticks into peanut butter.
Dwenjang is high in flavonoids and other beneficial vitamins, minerals, and hormones which are thought to be anti-carcinogens and also known to contain high quality proteins in the form of amino acid which can aide with digestion.
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Post by Deleted on Apr 3, 2015 14:49:39 GMT
I don't understand why they eat so much fermented food. Fresh food always tastes so much better to me. A fresh cucumber salad with fresh homemade salsa tastes 10000000000x better than pickles mixed fermented tomatoes.
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Post by Fritz on Apr 3, 2015 16:23:57 GMT
I don't understand why they eat so much fermented food. Fresh food always tastes so much better to me. A fresh cucumber salad with fresh homemade salsa tastes 10000000000x better than pickles mixed fermented tomatoes. I expect that it's just a cultural acquired taste, leftover from the days when it was very necessary to preserve food to survive the winter months. Most European cuisines have similar kinds of foods. The only real difference between kimchi and sauerkraut is the spices.
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Post by Crystoph on Apr 4, 2015 16:39:00 GMT
DAY TWENTY SIX - APRIL 4th - RICE
KOREAN NAME: HWEH DUP-BOP 회덮밥 ENGLISH NAME: Sashimi w/ Rice & Vegetables
Hweh dupbop is one of many dishes that combine abundant ingredients that Koreans enjoy and if you love sushi, you'll also enjoy this dish very much. It contains raw fish (usually salmon), white steamed rice, fresh vegetables such as green leaf lettuce, carrots, cucumber, onions and many more, mixed with a gochujang-based sauce called chojang. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet chojang, so that diners can mix it to their personal spice levels.
The basic ingredients of chojang are gochujang and rice vinegar which is usually a traditional accompaniment to eating raw fish in Korean cuisine. Hweh dupbop is a perfect meal during the summer and some restaurants may add slices of Korean pears which can complement its overall flavors during the hot weather.
When preparing at home, salmon can be substituted with a variety of fish such as tuna, yellowtail, and red snapper. However, the fish should be sushi-grade and very fresh which can be found in Korean or Japanese markets.
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Post by Deleted on Apr 4, 2015 16:43:00 GMT
Thanks for giving me a extra month in 2015 !
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Post by moderator on Apr 4, 2015 17:13:32 GMT
Thanks for giving me a extra month in 2015 ! I can't believe I never noticed that.
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Post by Crystoph on Apr 4, 2015 18:03:09 GMT
At first, I was wondering what you were talking about when I went back and realized I kept putting March as the date. xD
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Post by katiserge01 on Apr 5, 2015 14:28:29 GMT
DAY TWENTY SIX - APRIL 4th - RICE
KOREAN NAME: HWEH DUP-BOP 회덮밥 ENGLISH NAME: Sashimi w/ Rice & Vegetables
Hweh dupbop is one of many dishes that combine abundant ingredients that Koreans enjoy and if you love sushi, you'll also enjoy this dish very much. It contains raw fish (usually salmon), white steamed rice, fresh vegetables such as green leaf lettuce, carrots, cucumber, onions and many more, mixed with a gochujang-based sauce called chojang. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet chojang, so that diners can mix it to their personal spice levels.
The basic ingredients of chojang are gochujang and rice vinegar which is usually a traditional accompaniment to eating raw fish in Korean cuisine. Hweh dupbop is a perfect meal during the summer and some restaurants may add slices of Korean pears which can complement its overall flavors during the hot weather.
When preparing at home, salmon can be substituted with a variety of fish such as tuna, yellowtail, and red snapper. However, the fish should be sushi-grade and very fresh which can be found in Korean or Japanese markets.
Jill! here's your salad! sort of hehehe
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Post by Crystoph on Apr 5, 2015 16:47:49 GMT
DAY TWENTY SEVEN - APRIL 5th - NOODLE
KOREAN NAME: DONG-CHIMI GUK-SU 동치미국수 ENGLISH NAME: Radish Water Kimchi Noodle
Dongchimi guksu is a popular noodle dish enjoyed by Korean especially during the colder seasons. As the name dong literally means "winter" in Korean and chimi is another term for kimchi, this noodle dish is traditionally consumed during winter. It's essentially wheat or buckwheat noodles in a bowl of cold dongchimi which is a variety of kimchi consisting of daikon, half-boiled egg, baechu (Chinese cabbage), scallions, fermented green chili, ginger, bae (Korean pear) and watery brine. The bowl may also contain ice to keep its broth nice and chilled.
Dongchimi is fermented like other varieties of kimchi's, but its maturing period is relatively short, about 2 to 3 days. Red peppers are also used, but dongchimi has a less spicy taste than other types of kimchi and radish is the most important ingredient. It may also include leaf mustard, garlics, gingers, leeks as well as other salted ingredients. Also, the clear and clean taste of the watery dongchimi can be used to make naengmyun or just served with tteok and/or steamed sweet potatoes to balance out the rich flavors.
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Post by Deleted on Apr 5, 2015 18:00:23 GMT
haha, kat, that's why I thumbed that up. I could eat sushi or sashimi every day and never grow bored.
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Post by Crystoph on Apr 6, 2015 16:53:19 GMT
DAY TWENTY EIGHT - APRIL 6th - SEAFOOD
KOREAN NAME: O-JING-UH BO-KUM 오징어볶음 ENGLISH NAME: Spicy Stir-Fried Squid
Ojinguh bokum is a spicy squid dish very similar to nakji bokum. Instead of using octopus tentacles, fresh squids are cut into bite-sized pieces then pan stir-fried with spicy gochujang along with gochugaru. Assortments of vegetable can include green & red chili peppers, mushrooms, green onions, carrots and onions. Some may find ojinguh bokum spicy even diluted with rice that may accompany this dish. Combination of ojinguh bokum and steamed white rice is common to make ojinguh dupbop which is a dish known as spicy squid over rice.
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