Profile

umma

Member for 5 years 49 weeks


Current Location: 
Seattle, Washington
My most-used cookbook: 
"Eumshik Donguh Bogam" from a Korean publisher called Hakwonsa
My go-to dish: 
Dduk mandu guk for Sunday brunch
Favorite Cuisine: 
Korean
Best meal ever: 
A couple of years ago I had a meal at a small restaurant in Korea; it's called ssam jungsik - it had all kinds of fresh vegetable wraps with diferent kinds of meats.
Favorite travel destination: 
Himalayas

Contributions

Recipe
Posted 09-27-10 Yongeun Jorim (Seasoned Lotus Root)
연근 조림
Crisp lotus roots are sauteed lightly with soy sauce make a delightful sweet and savory side dish.
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Recipe
Posted 09-27-10 Yongeun Jeon (Lotus Root Pancakes)
연근전
A delicious but simple fried pancake made of ground lotus root.
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Recipe
Posted 09-27-10 Moo Gul Bap (Radish Oyster Rice)
무굴밥
A modern dish of mixed rice using two ingredients that are great in Autumn - oysters and radishes.
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Article
Posted 09-21-10 Happy Chuseok, or Korean Thanksgiving!

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Recipe
Posted 09-20-10 Gwari Myulchi Bokkeum (Dried Anchovies & Peppers)
꽈리 고추 멸치 볶음
A spicy banchan (side dish) of Korean curly peppers and dried anchovies. Savory and sweet!
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Recipe
Posted 09-20-10 Yangbaechu Kimchi (Cabbage Kimchi)
양 배추 김치
This style of kimchi uses Western cabbages, is easy to make and best enjoyed fresh or lightly fermented.
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Recipe
Posted 09-14-10 Moo Namul (Seasoned Radish)
무 나물
A very easy preparation of Korean white radish, or moo, which you can eat as a side dish. Healthy and mild tasting.
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Recipe
Posted 09-13-10 Hobak Buchim (Fried Zucchini)
호박 부침 / 애호박 부침
A simple buchim (fried dish) of fresh zucchini. Tasty with or without a bit of soy sauce.
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Recipe
Posted 09-13-10 Kkaennip Kimchi (Perilla Leaves Kimchi)
깻잎 김치
In this dish, I use flavorful perilla leaves and prepare them in a spicy kimchi style.
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Recipe
Posted 09-13-10 Cheonggukjang Jigae (Fermented Soybean Paste Stew)
청국장
Cheongukjang jigae is a traditional Korean stew made from the very strong smelling (and healthy) cheongukjang, or fermented soybean paste.
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