(glazed salmon with race, steamed baby broccoli,
cucumber seaweed salad, chow mein)
I’m hoping that this book will help me along and at least get me through the basics. Anna and I picked up these stainless steel plates from a local Indian grocer. Although Anna’s put them to their intended use, I thought they were just as suitable for Korean cooking. At least then all my tupperware won’t smell like garlic and peppers. Plus, it’s just a fun and different presentation for my food…makes the normal meals a little more appealing.
The above meal is a rather Americanized version of a meal typical during my childhood, suited to what I had on hand, which means not terribly Korean. For instance, the chow mein is just some leftovers I had to take care of and the baby broccoli is a stand in for a steamed spinach side my mom always made. The salmon wasn’t a typical staple in our house but my version reminds me a lot about a mackeral dish my mom made. The cucumber seaweed salad, however, is legit. All in all, a hearty and satisfying meal…different ingredients but the right balance of flavors and textures.