I had poulet rôti with the chicken from the countryside. Started to share it with four people, then two more people joined. It was only one chicken but sufficient to enjoy fully for six people. I think I was most satisfied during the moment because there were three bottles of Burgundy wine. Chicken in French […]
Enjoying country chicken in multiple ways
I bought ten chickens from the countryside. They were free-ranged. In general, free-range country chickens are very different in many ways from the mass-produced ones. As there were many, it was a perfect moment of enjoying in different ways of cooking: poaching, grilling, and in French ways.
Pork day
I’ve longed Kimchi jjigae with a massive amount of pork meat during the last five-day fasting and today had Kimchi jjigae for lunch and pork and onion duruchigi(stir-frying) for supper.
Chicken course
The day before my second son’s joining the army, my wife prepared a whole chicken. A half-wild hen has been sacrificed. Every moment of sacrifice, I had never been happy in killing something, but I try to get a feeling of a comfort, reminding the book, ‘Charlotte’s Web’. It must be the destiny of house […]
Gobchang Jeongol, tripe cuisine in Korean way
Tripe is my life-long favourite foodstuff. Had it in Korean way: jjigae, not stew, instead cook short on high temperature. Without glass noodles, it gave more the unique taste. And tteokbokki with Ramen that my son made.
Tofu Kimchi, mackerel grill, skillet kimchi
Had tofu with two version Kimchies, just made and a-year-old. All preferred aged Kimchi, but I liked fresh one more. Then, had rice with banchan: grilled mackerel and skillet kimchi with pork.