I just came home with my husband who just had lasix surgery. Anyway, while we were waiting for the operation, the surgeon came and started chit-chatting with me. His first question was. "Where were you born?" Or "Were you born in America?" Or something like that. I replied, "I was born in Korea." He replied, "It's interesting that you have a Chinese husband." I replied, "No, he was born in Korea too."
Then he went on to tell me how the Korean Ribs from Costco were so good and asked if I ate kimchi.
Later on, after the surgery, when he was examining my husband's eyes, he was all, "Does your wife make good kimchi?" My husband replied, "She doesn't make kimchi." He was all, "Oh, really?" Or something like that. Then he went on about how the Korean Ribs from Costco were so good...
Speaking of kimchi, this weekend I was leafing through an urban outfitters catalog. It's not my favorite store in the world by a long shot, but somehow, their catalog has been following me everywhere that I move.
Anyway, they have a lot of clothes by a company/line called "kimchi & blue." The clothes are a little too trendy and too pricy for my tastes, but I"m really curious to find out more about the company. I've done a couple of google searches, and I can't find anything. Does anyone else know anything about this company/line? I'm really hoping that it's Korean-owned, not just something that took the word kimchi because it made a hipster-cool-non-sequitor name.
On this week's episode of Top Chef, Bravo TV's reality show/cooking competition, the contestants were divided into two teams that had to prepare Korean and Vietnamese dishes. The funniest part of the whole show was when they announced that they would be doing Korean and Vietnamese, the contestants all had looks on their faces like, "What crawled into the wall and died? Where is that odor coming from?" To put it mildly, they were not pleased.
What they came up with on the Korean team (aside from mushy rice and a hockey-puck like gelatin dessert) was a braised pork and kimchi. You can find the recipe here. I'm no expert on Korean food by any stretch, but I am curious to know if anyone else thought the chef's recipes were way off base for Korean food. I mean, the ingredients for Otto's kimchi sounded like the spices my mom uses, but he was cutting up red cabbage. Do other people use that? When exactly did panna cotta and gelatin become Korean desserts?
While we're on the subject of westernized Korean food, I once saw a Korean woman on TV making kalbi using Coca-cola as the sweetener instead of sugar. Anyone else do that? Inquiring minds want to know.