Growing up, the only Korean dish I knew how to make was instant ramyun. Boil some water, empty the seasoning packet and noodles into the pot and in a few minutes, your meal is ready. Easy peasy! Sometimes, I would add in sliced onions or scallions. On special occasions I’d add in pieces of hot dog and crack in an egg! Fancy! As I got older, I realized this kind of cooking wasn’t going to cut it. I told myself if I’m going to marry a nice Korean man, I need to learn how to make excellent Korean food… perhaps that’s why I married an Irishman! HAHA. I’m being silly… but seriously, I’m constantly learning new recipes and it’ll be some time before my Korean cooking is excellent! 😉

I never really learned how to make classic Korean dishes properly. I sort of just experimented on my own living in Italy. Sure I called my mom for some guidance, but trying to learn recipes from a Korean mother is a little (too) frustrating for me. They don’t measure anything and I feel like every ingredient is optional. ‘Add in some peppers if you have them, if you don’t it’s ok.’ ‘Don’t add in too much water at the start, but if you do, it’s ok.’ “Grate in some apple. You don’t have apples? Use pears. No pears? Use kiwis. No kiwis? Well, it’s ok then.’ ‘This broth needs more salt. Or maybe it doesn’t. But you can add more if you want, but this will do too.’ So what is it mom – does it need more salt or not?! AHHH I’m so confused! She may not be a good teacher, but she’s a great cook. Her food is AMAZING! I tell her all the time that she has Mash It Neun Sohn, literally tasty hands, because everything she makes is so delicious. I’m convinced that one day, my Korean cooking will be just as amazing and I will surprise my mom with an elaborate Korean feast fit for kings. One day Lisbeth, one day! For now, I’m not going to kid myself, Americanized Lisbeth style Korean dishes will do. 😉 (more…)