Time to try something new--- Korean food

Both Mickey and I have a strong Korean connection- I have 2 Korean daughters, and Mickey has a sister from Korea.
So here goes, if you haven't tried Korean food, it's time.
HOBAN is our favorite Korean restaurant. Korean food is very different from other asian foods.

You can peak at their menu here- one of my favorite things to order is Dolsot Bibimbap, it is rice in a VERY hot clay bowl-topped with veggies, beef and an over easy egg, the rice on the bottom gets really crispy. Really good. I also like Chicken Bokum (good low carb), Chap Chae and start your meal with Man Doo.

This is Chicken Bokum-  you also get all the little fun sides of different Kimchi.

Kim and Young are owners of Hoban- we have known them for years

I've traveled with Kim to Korea a couple times, and have had great eating and shopping adventures.

Piper is a regular here.

If you feel like being adventurous head over to :

HANA MARKET

my kids love these Ramen style soups

as much rice as you will ever need

fun little kitcheny things

Kimchi of many kinds

 This is "Mr. HANA Market"
I think we are his favorite customer! He can help you with any recipe-

Tradition is. Hana (daughter) and I buy kimbahb and eat it in the car on the way home-

If you feel adventurous and want to make your own Kimchi, go for it!

TA DAAAA!!!!        (Laura and Beth, we need to do this again- it was  great!)

Heres's the recipe:

Kimchi

Posted in Korean & Asian dishes on August 3, 2009 by lkbachman

Makes lots

ingredients

• 8 lg. napa cabbage – very large
• 1 handful salt per layer
• 2 bunches green onions – cut into 2 in pieces
• 2 cups water
• 2 tbls. flour
• 7 tbls. minced garlic
• 6 heaping tbls. sugar
• 1/4 cup fish sauce
• 5 handfuls korean red pepper

Method:

• chop cabbage roughly
• layer with salt
• let set 30 min
• mix on stove, 2 cups water with 2 tbls. flour – bring to a boil
• add to cabbage
• add garlic, sugar, and fish sauce
• add red pepper
• add green onions
• MIX the HELL OUT OF IT!
• leave on counter for 24 hrs to sour

*can be made the same way with white radish cut into cubes
*thanks to Kim from Hoban for the recipe