This Month’s Film: The Way Home
Cuisine: Korean

Today was shopping day for the fresh ingredients to make my ‘Way Home’ Korean appetizers. And since the produce is always nice and fresh and so much more economical at my favorite Mexican market, I started there. And anything Asian I couldn’t find, I left on my list for a second stop at my neighborhood market. But even there, I still found one thing lacking, so I will have to stop by my favorite gourmet grocery for a piece of daikon radish. Fortunately, I had already shopped at Tin’s Market in Oakland on my birthday excursion for two of the most important components: kimchi and a cheater jar of Korean Barbeque Sauce that I will use to marinate the meat.

For tomorrow’s appetizer, I’m going to be making Kujolp’an, a nine item assortment of spicy grilled meat and crisp vegetables to fill wraps made with leafy lettuce and delicate pancakes. I will also be serving a couple of different dipping sauces, one spicy, one sweet and sour. And just to make sure the presentation makes a filling meal, I’ve added a fish ceviche marinated in fresh squeezed lime juice and rice vinegar. It’s not exactly authentic Korean fare, but I’ve been craving it for days now and had the fish on hand, so I thought it might make a nice accompaniment to the Kujolp’an.

A Call for Chopsticks Click here for details.