Thursday, January 17, 2013

Comfort Food

In my experience, there are two types of cooks (whether they are good or not is beside the point). I consider myself an average cook. I don't generally use exact recipes, except when trying out something new. Then, I just do a handful of this and a scoop of that. Not really helpful when someone wants to replicate a meal you've just prepared. Also, not great if you don't remember what you used as a substitute for another ingredient that you actually end up liking better...

Anyway, that's beside the point. Since we've been here at my parents' house, I have prepared little to no Korean food. It's a bit intimidating, to be honest. My comfort food with my own twist. What's the point when I can just have my mom make it for me and get the original comfort food, anyway?

Except, my son. His comfort food is my cooking. And last night he requested what we call "spicy cucumbers." We're very creative in naming our foods.

A makeshift recipe of my son's favorite spicy cucumbers:

Slice up some cucumbers (peeled or not, really doesn't matter). Then salt generously. Wait about 15 minutes then rinse well.
salted, sliced cucumbers
Next, sprinkle on some fresh pressed or powdered garlic (whatever you have on hand). Add some sesame oil, toasted sesame seeds, and Korean Hot Pepper Paste (KHPP). I know, I'm super specific. Add more KHPP depending on how hot you want it, and how hot that particular batch of KHPP is. And then add a little soy sauce to taste. 

Voila! 

I am so not a food photographer
Serve over some steamed white rice, and that is what G calls breakfast. And lunch. And dinner, if he has his way.
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