Students

More students...just when you begin to be able to tell them apart, they all start to look the same again.  I usually forget to snap pics, but here are some that I remembered to get.   

Top Pop for Winter

This winter's K-pop sensation is by the Wonder Girls: Be My Baby.  Really, it is no wonder; these girls are very popular here.  It's quite a catchy little tune.  Enjoy. 

Neighborhood Herb Garden

I took a walk in my neighborhood a couple of months ago to find a nature preserve that ended up being closed for the day, but I did end up finding a really cool herb garden on the hill across the street.  It was a lovely circular garden with benches, picnic areas, and some star observatory platforms.  The herbs were lush and aromatic, including bergamont, mint, and bush sage among many others.  I haven't been back since, but look forward to visiting again in the spring.

 

Autumn in Olympic Park

Olympic Park is only a couple of blocks from my apartment.  So, the other day, I took a walk through the park to see the fall colors.  Here are some of the snap shots. 

A field of grass on the way to the park.

Little dog waits patiently for his ajumma to leave the gazebo.

The main gate seen from inside the park.

The Olympic Torch

Huge neon spider.  Can't see it here, but this spider and its web were neon yellow.  The spider was about 3 inches long.

Egrets

Crockadilly Kids

This was a really good bunch of kids.  I taught them an old playground game called Crockadilly that they loved.  They would sing the song in the hallway between classes and beg to play it during breaktimes.  Soon, they will have spread Crockadilly throughout all of Korea!

Last Week's Kids

I'm a little late on posting last week's kids.  Maybe because I really only liked a couple of them.  The rest were...

Cooking in Korea: Myeolchi Bokkeum

The first time I tried this, it was part of the school lunch at work.  I loved it immediately, so my coworker, Jessy, shared her recipe with me.  This is a quick and easy recipe.  In the States, the most difficult part with be finding the fish.  Any Asian food market it sure to have it, or if you have a neighborhood fish shop, the patron can probably order it for you. 

The ingredients:

(Note:  Many of these ingredients can be substituted.  Read recipe for details.)

3-4 Tablespoons of oil for frying

200 grams of tiny dried anchovies (about 4 cups)

Two handfuls of chopped nuts

1/4 cup of honey or corn syrup or rice syrup

Optional: garlic, sesame oil, sesame seeds

The most essential ingredient is tiny dried anchovies.  I am using sliced almonds and walnuts, but any kind of nut(s) can be used.  Sliced garlic can be used in exchange for or in addition to the nuts.

Oil for frying.  I am using plain veggie oil.  Olive oil or sesame oil can be used or whatever kind you have on hand.  I am adding a small amount of sesame oil later on in the recipe because the cooked sesame oil is too strong for my taste.  You will also need soy sauce and about 1/4 cup of honey.  Honey is EXPENSIVE in Korea, so the recipe can be altered to use slightly watered-down corn syrup or rice syrup.  Jessy generously gave me honey from her father-in-law's beehives (and in a cute container).  I'm so lucky!

Surprise!  My anchovies included almonds in the package.  One of the benefits (or detriments) of knowing very little Korean is that I often have these little surprises pop-up in my food.

Heat 3 or 4 tablespoons of oil in a frying pan.  If you are using sliced garlic, brown it in the pan before moving on to the next step.  Add the anchovies.  Toss them around until they are all lighly coated in the oil.  Allow them the fry, stirring frequently.  You will hear them popping happily away like tiny bits popcorn.

Meanwhile, crush any whole nuts.  Do you know how to crush nuts?  I was appaulded when someone suggested pounding away at nuts with a hammer.  Hammers are for nails!  The most efficient way to chop nuts is to put them in a plastic or paper bag.  Use a rolling pin to roll over them as if making a pie crust. 

Ta-da!

When the majority of fishies are lightly browned...

...add the nuts. I am using walnuts and almonds.  I've also tried this recipe with cashews.  Yummy!  At this point, add a sprinkling of soy sauce (about one teaspoon) and, if desired, about 1/2 teaspoon of sesame oil and a few spoonfuls of sesame seeds.

Give it all a good stir and let it fry for a couple more minutes to toast the nuts.

Turn off the heat.  While the bokkeum is still warm, add the honey (or syrup).  Toss.   Use enough to coat all the little pieces without drowning them.  Taste it.  Try to find a nice balance between salty and sweet.  If needed, add more honey. 

Serve as a sidedish or bento snack. 

 Thanks for reading.  I hope you enjoy this unique, Korean dish: Myeolchi Bokkeum

맛있게 드세요!  Masitkke deuseyo! 

This Week's Kids

This week's batch of Korean cuteness.  My little lovebugs gave me so many hugs! 

Too bad Arabella is blinking, but John looks super cute.  He's my Best Effort Student this week.

Alice (in front) won my Global Citizen Award..

Cooking in Korea: Rice-Cooker Yogurt

It's really difficult to find affordable, plain yogurt in Korea.  So far, I've found mostly sugary yogurts and one brand of overpriced plain yogurt (about $3 USD per cup).  I came across this idea when searching for alternative uses for the rice-cooker that came with my apartment (since I'm never go to make rice in it, rice already being the easiest thing to cook on the planet).  I've been making my yogurt at home ever since.  Now, I can make about 10 cups of yogurt for $3!  Plus, I know exactly what is in my yogurt--no refined sugars or other mystery ingredients.  Here's how to make it:   



Fill your rice cooker with fresh milk (우유).  At the same time, set aside about a cup of plain yogurt so that it can warm up to room temperature while the milk heats.  The first time you make this, you will have to shell out for store-bought yogurt.

Set the cooker on heat.  Close the lid.  Check on it every few minutes.  If you are the forgetful type, you can set it to the "keep warm" setting, it just takes longer to heat the milk.

Heat the milk until it is hotter than bath water but not too hot.  It's the right temperature when you can keep your clean pinky finger in the milk for 10 seconds without burning your finger.  Unplug the machine.  Stir the yogurt into the milk.  If the yogurt is not perfectly at room temperature, it's not a big deal.  Stir it in anyway.  Close the lid, and leave it closed overnight or while you are at work all day.  Don't open the lid to check on it!  You will only lose the heat needed for the yogurt bacteria to grow, and you risk ruining the batch.

About 8 hours later, open your rice cooker and see all the wonderful yogurt you've made.  Transfer it to a jar or other airtight container and refridgerate.  If you like your yogurt sweet, add honey or a thawed package of frozen berries. 

This Week's Kids

Every week at my school, I get a new batch of kids.  There are 90 kids in total each week that we run our basic 5-day program.  Between twelve and sixteen kids are assigned to me as my homeroom kids.  I see all 90 kids throughout the week, but I see the homeroomers the most.  I have been trying to remember to bring my camera on Fridays for months, and today, I finally remembered.  This week's kids were really fun, happy kids. 

My Homeroom.  As you can see, flashing the peace sign is a photo-must in Korea.

My Girls

My Little Hams

These boys are from another teacher's homeroom, but I did teach them a music class.  The boy in front is named Blue.  Blue busted out with the best ballet dancing in music class.  I am talking jaw-droppingly graceful moves.  AWESOME kid!

Humbrewski-ga!

Can you believe it?  Humboldt County's own Lost Coast beer is being served in All-American Diner in Itaewon, Seoul.  When I first saw the Flatmo posters on the walls, it didn't even register as being out of place in South Korea (probably because I am so used to seeing his art everywhere in HumCo), but then it dawned me!  I can have a taste of my Humboldt home right here in Seoul.  They've got Tangerine Wheat and Indica.  Awesomeness!