Ganjang (Soy Sauce Marinated) Lobster

Ganjang (Soy Sauce Marinated) Lobster

Obligatory disclaimer that there is a risk of eating food raw, especially seafood. Proceed at your own risk. Also included is the disclaimer for safely eating the tomalley (cooked or raw) of crustaceans, also proceed at your own risk. I have been craving ganjang gejang, 

Korean Street Toast With Ham and Cheese

Korean Street Toast With Ham and Cheese

I have been getting cabbages in my produce box lately, and while I do like cabbage in other applications (like crispy tasty fried kaki-age), here is a really simply way to use up cabbage. The winter cabbage is naturally sweet and crispy, perfect for breakfast 

Stuffed Tebasaki Chicken Wings (With a Soy Garlic Glaze)

Stuffed Tebasaki Chicken Wings (With a Soy Garlic Glaze)

I’m going to preface this by saying that unless you have a lot of time and nothing else to do, don’t do this. You can easily make a deconstructed one where you just pile the tebasaki (Japanese style fried chicken wings) high with melted cheese, 

Jjapaguri/Ram-Dom

Jjapaguri/Ram-Dom

The Covid-19 situation on Long Island has gotten to the point where my husband is now working from home, and my daughter’s school is closed for the next week. We also closed down the dojo for the next two weeks to give our medical infrastructure 

Korean Raw Crabs Marinated In Soy Sauce (Ganjang-Gejang)

Korean Raw Crabs Marinated In Soy Sauce (Ganjang-Gejang)

I didn’t think there could be a better way to eat raw crabs other than the spicy variety–but I was wrong. I’ve never actually had the soy sauce marinated version, so I wasn’t sure what to expect. I think a part of me thought that 

Korean Spicy Marinated Raw Crab

Korean Spicy Marinated Raw Crab

It’s midwinter and I was suddenly hit with the craving for raw marinated crabs. Don’t ask me why but my appetite told me I needed to get me some of that delicious and succulent sweet treat or else I wasn’t going to be in a 

Seolleongtang (Korean Ox Bone Soup)

Seolleongtang (Korean Ox Bone Soup)

This milk colored broth pairs perfectly with a black earthenware bowl. I used the black to show the contrast of how white the soup is. I found that in order to make it extremely rich and flavorful, I baby it over a rolling boil with 

Korean Rice Bowl (Bibimbap) with Foraged Greens

Korean Rice Bowl (Bibimbap) with Foraged Greens

Now that spring is officially here, in general, the only things I usually buy from the store, when I do go, are meat and dairy products (sometimes grain/flour as well, but I buy rice in bulk and bake my own bread so that’s an every 

Kimchi Fried Rice

Kimchi Fried Rice

Leftover rice is never wasted in this house–and there’s nothing better than kimchi fried rice to use it up. I used the kimchi I made this past fall (recipe here) now that it’s been properly fermented and pickled. You can use any meat you like, 

Spicy Korean Whelk Salad Bento

Spicy Korean Whelk Salad Bento

I had a can of Bai-Top shell in my pantry that I’ve been dying to use up because I love whelk (more commonly known as scungilli) and the spicy Korean salad style (called golbaengi muchim) is one of my favorite ways to eat it. Spicy, sweet,