Thursday, February 22, 2007

Leftovers How I Like 'Em

During my visit with mom and pop, I felt the need to snap a quick one of some mighty delicious leftovers and other standard Korean fare: crispy roasted seaweed (김), sticky rice (밥), bean sprouts (aka kong namul, 콩나물), kimchi (김치), takwang (ok, that's really a Japanese thing, but we Koreans like these lovely, fluorescent-yellow half moons of pickled radish, too) and, the pièce de résistance, my dad's homemade pindaedok (빈대떡)—a fried mungbean pancake chock full of pork, scallions and garlic. Super simple, ready in minutes. ... It's always good to be home.

(Is it dorky that I added in the Korean monikers for each food item? Yes, but I got a kick out of finding them on wikipedia.)

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