Monday Menus: Korean Food

Since this is my kitchen here (note the two-burner cooktop, teeny-tiny sink, and hidden refrigerator just slightly bigger than a dorm refrigerator),

we don’t do a lot of cooking, other than rice night, when we supplement with food from the street vendors. I thought I’d show you some of the food around here.

This is one of the street vendors. They sell gimbap (something like California rolls), and several things like tempura (battered and fried stuff): octopus, crab, shrimp, seaweed-wrapped rice noodles, hard-boiled eggs, a mix of veggies, sweet potato, etc.

Here is the roasted chestnut man:


All is not street food though. We’ve been out to Korean barbeque, where the rice was cooked in bamboo, and the kimchi is plentiful:


We’ve gone to the fish market, though we didn’t buy anything:

Thankfully, there are vegetables, too. 🙂


It’s been interesting. Most Western food is either just left of center, or it’s super sweet. Cereals, crackers, even croutons and pizza sauce, all have an inordinate amount of sugar in them.

I have learned how to make sticky rice, though. Here’s how:


1 cup sticky rice

1 cup plus 4 Tablespoons water

Wash rice, swishing it around in water. Drain, then let it soak in measured water for 15-30 minutes. Cover pot, then bring to a boil. Let boil 4 minutes. When the rice grains start dancing in the pot, move to a cool burner, set it to low and cook for 14 minutes WITHOUT REMOVING THE LID. When it starts to hiss, turn off burner, and let sit for 10 minutes.

Now, if there were only a street vendor below your window selling fried octopus to go with it…










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