LTH Article: Home Cookin’ 8: Seoul Food
LTH Article: Home Cookin’ 8: Seoul Food
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LTH Article: Home Cookin’ 8: Seoul Food
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Post #1 - March 17th, 2016, 10:42 amThis is an excerpt from an article in my Home Cookin' series. Click here to read the full article.
Home Cookin’ 8: Seoul Food
By Alan Lake (Jazzfood)
Eun He has worked around 70 hours a week for the last 40 years. The land of opportunity has been a brutal mistress. Her version of the American dream plays out in the storefront of a small dry cleaner on Division Street from 7 a.m. to 7 p.m., Monday through Saturday.
You do what you gotta to do.
As the dry cleaner is a block from my apartment, I’ve fallen into friendly conversations with Eun He in the time it takes to drop off or pick up my clothes. I’ve learned her health is not great–she recently had to wear a heart monitor for months and now has a somewhat painful and erratic pacemaker–and that her daughter spent years recovering from a car accident that hospitalized her for four months.
Continue reading article..."In pursuit of joys untasted"
from Giuseppe Verdi's La Traviata
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Post #2 - March 17th, 2016, 1:27 pmExcellent job!
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Post #3 - March 17th, 2016, 2:00 pmI really enjoyed the article. Thanks posting her recipes as well. I've had a bag of yellow mung beans in my cupboard forever with the intent of making mung bean pancakes. I'm now re-inspired to finally take a stab at it. I've used the Korean pancake mix in the seafood pancake recipe with great results as well.
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Post #4 - March 17th, 2016, 4:44 pmGreat work Alan. And great work Eun He!
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Post #5 - March 18th, 2016, 1:10 pmAlan, what a beautiful story and a tribute to Un Hee Han. Thank you for sharing it with us.
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Post #6 - March 20th, 2016, 5:12 amBeen waiting to read Seoul Food until I could give it full attention. 6am on a Sunday morning and my day is already made.
Lovely story!
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Post #7 - March 22nd, 2016, 12:06 pmTnx Alan! Love the story, love the food.
GeoSooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!
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Post #8 - March 23rd, 2016, 9:36 amThis was a wonderful read Alan, you really made me understand her life, thank you.For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
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Post #9 - May 4th, 2016, 8:43 amAs a 2nd generation Korean-American, son of dry cleaner owners, thank you. This was a great look into just one of the many 1st generation immigrant stories and makes me appreciate food and where it comes from.
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Post #10 - November 7th, 2016, 9:11 amHi,
Due to this article, I now make Korean pancakes at home. Sometimes with seafood, though it is great way to deal with odds and ends.
A friend was leaving town for an extended time. Showed up at my house with a large quantity of bean sprouts. These were consumed via Korean pancakes along with slivered carrots and onions.
This is a link to making the pancake batter. If you have rice flour in the house, then you can make it without keeping a mix on hand.
Regards,
CathyCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #11 - November 7th, 2016, 2:23 pmGlad for Cathy2's post. Somehow I missed this remarkable piece last spring.Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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