Fresh Kimchi–Gut Jul Eeh Kimchi with Raw Oysters

I hope everyone had a fabulous Thanksgiving!  I’m sure our dinner table isn’t much different from some of the other Korean-American dinner tables out there.  For as long as I can remember we have always had Korean food on Thanksgiving.  It wasn’t until I was old enough to learn how to roast a turkey that our family started having turkey on Thanksgiving.  =P  Now our tables look like a mix of the

Random…

I made do-gan-neeh (basically same process as gom gook using different parts of the cow – in this case, cow knee bones) tang yesterday and added some beef eye of round into it as well.  I took a big piece of beef eye of round and added it to the boiling broth.  When it was just under two hours, I removed the beef and let it cool down.  Once cooled, I took a large, sharp knife and sliced the beef

Ggak Ddoogi–(깍두기)–Version 2.0

  Is fall/winter (they sorta just blend in SoCal don’t they?) finally hitting SoCal?  About time, eh?  It has been hot for so long that I’m sort of welcoming this cold.  SORT OF.  I’ll always be a SoCal girl and that means my body can only tolerate so much cold.  On a side note, the MR has been out of the country for almost a month now leaving our house feeling a bit empty.  It has been just