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Do you have a food project for 2010?
Last year, I did a few of those food holiday posts but not the entire year. I only did the few that match up with a Korean theme (since by blog is about Korean and Korean style food)
I don't have any projects going that would last the entire year (like 365 days of bread), but starting in February and leading up to the Korean New Year, I'll be doing a 12 days of tteokbokki theme with 12 different ways of using Korean garan tteok (which are the longer, fatter rice noodles) in various recipes.
However, one of my "new years resolutions" is to improve my food photography skills, which I blogged about today (http://koreanforniancooking.blogspot.com/2010/01/hey-watch-where-youre-pointing-that.html)
Not-Boring Thanksgiving Recipes?
I'm doing kimchi stuffing this year. http://www.food52.com/recipes/1473_kimchi_stuffing.
I also want to rub down/baste my turkey with dakkalbi sauce, which is in this video. http://www.youtube.com/watch?v=6plE7IpXEwg
Seriously Asian: Korean Soondubu Jjigae (Soft Tofu Stew)
I love my Korean clay pots (use mine for kimchi Jjigae). They make "one pot" cooking easy.
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About Tamar
Website: http://koreanforniancooking.blogspot.com/
Location: vampduck@gmail.com
About: A former ESL teacher from Chuncheon, South Korea cooking you Koreafornian (Korean-Californian) recipes to introduce Korean flavors to American palates.
Favorite foods: dakkalbi, bulgogi, reuben sandwiches
Last bite on earth: dakkalbi
For those of you who refuse to eat pork for religious or other dietary reasons, this recipe tastes just as good with tuna. Some Korean grocery stores sell canned tuna specially spiced up for kimchi jjigae. However, I use white albacore tuna and it works just fine.
Also if your kimchi isn't quite sour enough, you can "cheat" and sneak in a little vinegar. :)