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Korean Food Project, Week 15: Seasoned Soybean Sprouts And Spinach —콩나물무침 &시금치나물

Some of my favorite Korean foods are simple side dishes (called banchan in Korean) that are basically sautéed, seasoned vegetables. The recent arrival of spring inspired me to try cooking these...

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Korean Food Project, Week 16: Gaji Namul (Seasoned Eggplant) —가지나물

Gaji namul is a Korean seasoned vegetable side dish — much like kongnamul muchim and sigeumji namul for which I’ve already posted recipes. (Notice the repetition of the word “namul” in these recipe...

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Korean Food Project, Week 17: Kimbap (Korean Sushi) —김밥

Kimbap is the Korean version of sushi, but does not command the type of respect that sushi does, either inside or outside Korea. This is probably because the typical kimbap ingredients are...

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Korean Food Project, Week 18: Baechu Kimchi (Easy Cabbage Kimchi) —배추김치

When I launched my Korean Food Project back in January I knew I would need to try my hand at kimchi at some point. Koreans make kimchi year-round, of course, but Korea seems to spotlight kimchi...

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Korean Food Project, Week 19: Sanjeok (Beef And Vegetable Shish Kebabs) —산적

Koreans have their own version of shish kebabs. The dish is called sanjeok and is a delicious alternative to regular steak or regular beef shish kebabs. There are a lot of sanjeok variations. Some...

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Korean Food Project, Week 20: Muguk (Beef and Radish Soup) —무국

When I lived in a boarding house in Seoul (yes, I once lived in a Korean boarding house) I ate muguk  nearly every day. (Room and board at this boarding house included home-cooked breakfasts and...

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I Graduated! (From Coding School)

For the past five months, I’ve spent at least two days a week learning how to code. My curriculum consisted primarily of front-end Web technologies with a little back-end coding. I also took classes...

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Korean Food Project, Week 21: Saengseon Jjim (Braised Fish) —생선찜

I will readily confess that I am squeamish about eating most fish. That’s why, five months into my Korean Food Project, I have only cooked two fish dishes: this one and a fish soup called saengseon...

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Korean Food Project, Week 22: Oi Naengguk (Cold Cucumber Soup) —오이 냉국

This cold cucumber soup — oi naengguk — is very simple to make, but incredibly refreshing. It’s perfect for a hot day when you just want to cool off and not spend much time in the kitchen. Oi Naengguk...

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Korean Food Project, Week 23: Donyuk Gui (Pork Fillets) —돈육구이

Korean food is known for its barbecued and grilled beef dishes, but pork is actually the most popular meat among Korean consumers. (This is probably more a matter of cost than of preference; beef is...

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Korean Food Project, Week 24: Kongjaban (Salty Black Beans) —콩자반

Kongjaban is a tasty side dish of salty black beans. When I first tried kongjaban, its texture surprised me. I expected the beans to be soft, like most of the beans found in most types of cuisine....

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Korean Food Project, Week 25: Naengmyeon (Cold Buckwheat Noodle Soup) —냉면

When the weather gets hot, there are few foods I crave more than naengmyeon. This dish is a unique, delicious mix of chewy buckwheat noodles, tangy fermented vegetables, beef and hardboiled eggs. But,...

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Korean Food Project, Week 26: Mu Saengchae (Spicy Radish Salad) —무생채

Mu saengchae is a refreshing side dish that’s well suited to hot summer days, much like oi naengguk (cold cucumber soup), which I made about a month ago. Both dishes offer the satisfying crunch of raw...

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Korean Food Project, Week 27: Yangnyeumjang Sundubu (Tofu with Spicy Sauce)...

This is a very simple dish that requires no “cooking” at all, besides the toasting of some sesame seeds. Just place tofu on a dish and top it with a spicy sauce. Though simple, it is delicious and can...

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Korean Food Project, Week 28: Dak Gui & Dak Sanjeok (Spicy Grilled Chicken)...

When people talk about Korean chicken, they almost always mean Korean fried chicken. But when I think of Korean chicken, I either think of jjim dak, the braised chicken that I made early on in my...

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Why Tech Companies Should Preserve Their Histories

I recently published a story about a topic that gets very little attention within the tech industry, but that I think is intriguing: historical preservation at tech companies. I wanted to know: Which...

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Korean Food Project, Week 29: Nokdu Buchimgae (Mung Bean Pancakes) —녹두부침개

Koreans enjoy several types of savory pancakes. Some are called jeon and some buchimgae. I’ve already featured two kinds of jeon in my Korean Food Project: wanja jeon, a beef and tofu pancake and...

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Korean Food Project, Week 30: Doraji and Bosot Namul (Seasoned Bellflower...

Earlier in my Korean Food Project, I cooked several types of namul (Korean vegetables), including kongnamul muchim and sigeumji namul (seasoned soybean sprouts and spinach — 콩나물무침 & 시금치나물) and gaji...

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Korean Food Project, Week 31: Dubu Kimchi (Kimchi and Tofu) —두부 김치

Tofu and kimchi play a part in many, many Korean dishes, but aren’t grouped together all that often. (I’m not counting the instances when tofu and kimchi are served as side dishes.) The exception is...

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Korean Food Project, Week 32: Hobakjeon (Fried Zucchini) & Hobak Namul...

Summer is zucchini season, which makes now a good time to indulge in hobakjeon, i.e., Korean fried zucchini. In this recipe, zucchini discs are dipped in egg and flour and lightly fried. The...

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