Category: Korean food

Sunday Pastries and Hanbāgu

Thank you everyone for coming out today!

Tomorrow, I’ll have more pastries. For the to-go plate lunch, I’ll have hanbāgu—which is the Japanese version of Hamburg steak and similar to how hamburger steak is served in Hawaii. It comes with rice, my grandma’s potato salad and house-made kimchi.

Hours are 11 until everything sells out–the pastries and hanbāgu are limited. Credit cards, please, as I have no till 😊. To keep everyone healthy, only one person/group enters at a time, and thank you for keeping a safe social distance when in line.

Stay healthy and safe!

Weekend Pastries and Kalua Pork

I hope everyone is doing well.

With so many concerns and uncertainties, I wanted to do something to cheer people up that is safe, so I decided to sell some pastries on the weekend. (I did this when the Great Recession hit, too.)

I will be open on Saturday and Sunday from 11 am to sell out. Items are limited. Cards only, please, since I don’t have a cash register!

I also have some lunch items to go: Hawaiian kalua pork with rice, my grandma’s potato salad and house made kimchi.

I hope everyone stays safe and healthy.

Kimchi

I first tried my hand at kimchi after a trip to South Korea in the early 1990s. When I got home, I went to a Korean district and bought the napa cabbage, gochugaru (chili powder) and other ingredients. I salted the cabbage leaves and covered them with the chili powder, and let everything ferment for a couple of days. (See “Napa cabbage kimchi” for a recipe with instructions and pictures.)

It wasn’t as good as some of the kimchi I’d had in Korea, but it was still really good and the hardest part about making it was waiting for it to ferment.

After that, I bought a Korean cookbook and asked Korean friends about their traditional home recipes. There are lots of ways to make it!

Sometimes, I make kimchi at the UpCountry. The kimchi in the picture is cucumber kimchi. When added to a salad, it gives a nice crunch as well as excellent flavor. I prefer my kimchi fresher to letting it sit until it gets sour.

Kimchi goes with any meal, but my favorite way to eat it is simply with white rice.