This Month’s Film: To Be Announced
Cuisine: Korean

My first Korean menu featured Breaded Prawns with Chili Mayonnaise, Homemade Kimchi, Sweet Daikon Radish Pickles, Chilled Cucumber Soup, Korean Mixed Bulgogi Grill, Vegetable Pancakes with Dipping Sauce, Fried Jasmine Rice and Peaches Marinated in Rice Wine.

And last year’s Korean menu featured a Kujolp’an, a Korean Appetizer Platter with Pancake Wraps, Sweet ‘n Sour & Spicy Dipping Sauces, Korean Pickles & Kimchi, Tofu Kimchi Soup, Mesclun Greens with Spicy Grilled Beef, Mixed Korean Bulgogi Grill with Assorted Marinades, Garlic Ginger Rice, Stir Fry Vegetables with Chili Paste, and for dessert, Fresh Fruit Marinated in Spice Infused Rice Wine.

Both menus were delicious successes, and for this month’s menu, I want to try a few new Korean dishes, something a little different, less mainstream. For inspiration, I will be researching both the Internet, and my Asian cookbooks, especially Corinne Trang’s Essentials of Asian Cuisine.

In my grocery order, I included lots of garlic, fresh limes, and an assortment of fresh vegetables suitable for Korean cuisine. I have a beautiful pork loin in the freezer that beckons every time I open the door, and I keep a jar of chili garlic paste in the fridge for a bit of spice. Now all I have to do is decide the details.

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