Food, sustainablity, and some other stuff
Events from J’s and N’s lives.
While J and co were watching the Mahouka movie, I went to… the thrift store!! I do love a good browse, but usually can’t get J to wait for me, so this was the perfect opportunity.
I’ve been on the lookout for linen pants or shorts to wear in the summer, small weights for arm and wrist exercises, a basket to organize J’s receipts, and maybe a loaf pan. I’ll tell you what I found! Continue reading “Mahouka alternative activity- thrift shopping!”
We went to Hankook Korean Supermarket to get gochujang supplies, and had lunch there too. The supermarket is not as big as the H-Mart of my childhood, but it’s pretty good. Would recommend.
There aren’t a lot of gochujang recipes online (in English). They don’t explain what you’re doing and why you’re doing it, so it’s hard to tell if it’s working. Because gochujang takes several months to ferment, I wanted to be extra sure that it would work. So I combined three different recipes with some advice from the beer-brewing community. Of course I started with Maangchi’s recipe, but I also consulted this video and Eating Korean. I’ll give you the recipe I ended up using, with some explanation at the end of what we’re doing.
J and I recently ran out of gochujang, a spicy fermented red pepper paste ubiquitous in Korean cooking. Since I’ve been trying more than usual to not buy things in plastic packaging, I was hesitant to buy a new container. (Although Wholly Jang offers gochujang and other products in glass, the company is currently on hiatus as they move to a different facility.) Fortunately, I discovered that you can make your own at home with just a few ingredients!!
N saved some food from the trash today as I looked on from afar.
This simple recipe is from The Korean Table by Taekyung Chung and Debra Samuels. J posted pictures.
2 cups (350 g) corn kernels
1 Tbs miso
3/4 cup (100 g) flour
1/2 cup (125 g) water
1/4 tsp salt
Mix. Fry in oil ~3 min on each side. Serve with dipping sauce of choice.
We added some kimchi (~40 g) and some finely chopped leftover pork ( ~20 g), and ate it with mayonnaise and tempura dipping sauce. The fritters were pretty good! Surprisingly sweet because of the sweet corn, but a pleasant change from eating it on the cob.
As a followup to my Low-waste dental hygiene post, I’ll tell you which options I’ve chosen and what I plan to change in the future.
I went to see the Mahouka movie in SF with some friends. The plot of the movie was a bit questionable (as expected), but the action scenes were quite enjoyable. I would recommend it if you enjoy seeing the show’s overpowered protagonist blowing things up.