Serious Eats - seriouseats.com

Cut in half, sprinkle a bit of salt, go to town with a spoon. Repeat as necessary til craving finally dies down.

My parents are both from Busan, so I grew up thinking I knew seafood... until I hit Jeju-do this fall. Only then was I PROPERLY schooled.

Oh, and never mind gastropubs and fancy burgers, pojang macha fare on blisteringly cold nights is where it's at. :9

Black - pure, unadulterated, delicious. Occasionally I'll indulge in a macchiato (Stumptown NYC's was my favorite while I lived on the East Coast) but no artificial sweetener or creamer will ever touch my cup o' joe.

I have a tea cup that I made myself (with, er, a lot of guidance, haha) when I visited an artisan earthenware shop/factory with my parents. Good times, interesting experience, nice bonding moment. And it's all distilled into a nice little tea cup. :)

I go the "everything but the kitchen sink" salad route. It doesn't really count as cooking but there's something cheerful and comforting about a riot of flavors and textures - romaine, mesclun, arugula, plain old lettuce, red onions, olives, even spoonfuls of frozen vegetables and pieces of fruit... Dressing is superfluous. :)

This isn't exactly a ramen hack, but one of my favorite ways to eat ramen noodles is adding 'em to ddukbokki. ("Ra-ppokki," as it's usually called. :D)

Rice, tsukemono and/or kimchi, and grilled mackerel. And seasonal fruit! (Clementines at the moment... I'm going through 5-lb bags at an alarming pace.)

Proscuitto is best as is, with wine and good company!

Samgyupsal and soju, under the full moon during a balmy Harvest Moon holiday in my father's hometown in Korea.

I spotted some at AQ Kafe off Columbus Circle this weekend. The buns were called "St. Lucia buns" and were in the display case that faces the door. I can't say whether they're good or not, though, as I haven't had 'em myself...

Holidays with my relatives back in Korea always involves soo yook, or steamed slices of pork belly and beef. Add plenty of kimchi, fermented shrimp paste, fresh lettuce and soju-lubricated family chatter, and that makes for a perfect get-together.

Molasses-ginger cookies are sort of my end-all be-all of cookies. I'd eat 'em year round, but the cravings definitely peak in the colder months.

A tour of the Mediterranean! Starting from Morocco up to Spain, over to the southern coast of France... then through Italy and Greece, with a jaunt through Turkey before wrapping things up in Lebanon. If only I could take an entire month (or two!) off work... hehe.