Mother's Day

Doing anything special?
 
I do an ethnic theme dinner every year for my mother and my brother's family.
 
This year is Korean.  Any of you ever cook Korean food?
 
I think the food will be easy... it's the cleaning of the condo that is killing me!
 
 
 
 

Mar, I hate cleaning too!! As for Mother's Day, my Mom lives in Florida so it will just be me, my kids and husband.
Honestly, I love to cook something on my Weber(haven't decided what yet) and go to my local garden store to buy seedlings for my garden. It's what I've done for the past few years. It's a doing my favorite things day!
I've not really gotten into Korean food so I will be interested in learning what you're making! Please post about it!

Either a Chateaubriand with a bordelaise sauce or a Rotisserie Bone in Prime Rib with horseradish sauce, Garlic roasted potatoes, fresh asparagus.....pnwc

I don't have a mother, but if I did, and if I were to cook something for her, it would be a steak charred all the way through and tough as a nail -- just the way she liked it.

I'll be shopping for ingredients today.  There is a Korean Supermarket about 20+ miles from here.
 
I'll make the 3 main dishes and a few banshan sides.  I think for the meats to be cooked at the table I'll purchase them already marinated. I'll also buy a prepared kimchee.  I don't have a place to bury a crock, not that I would.
 
I will photograph my preparations.  Depending on the clarity of the photos and the size of the mess behind everything I may post them here.
 
There's only so much this lazy person can do!

Forty-five minutes to get there and two hours to get home.
 
The 405 should always be avoided.

The 405? Is that anything like The Ventura Freeway or The Pico Boulevard?

I didn't know your Mother was Korean?!!
Wouldn't it be easier just to take them to a Korean Restaurant?
Or get take out, bring in home, put it in nice serving dishes, throw the take out containers away and take credit for a great meal!
(Been there, Done that)
OR Hire the Kogi Truck to come to your place and Cater the meal!!! Wouldn't that be a hoot???http://kogibbq.com/private-events/catering-request-form/

I am grilling some steaks from a local 4H kid's steer.  Corn and potatoes on the grill also.

I enjoy getting the marinated meat and pork from the Korean Market near me, H-Mart. I've got one of the little butane stoves and I'll put it in the middle of the table with a low-sided grill pan and everyone can cook their own. A few of the side dishes like pickled daikon and kimchee and some rice and it's a great way to easy entertaining. As long as the 405  isn't jammed for me too......
You're definitely on the right track with the way you're doing it, Marlene. Enjoy your Mother's Day!
 

Among my grandson's favorite things to eat in Korea was boshintang. That and live baby octopi. have you considered serving those to your mother? 

I'm still getting over the revelation that the clams on the half shell that I ate were alive.

I'm doing an Italian themed dinner, one of everything by Chef Boyardee, yummmmmmmmmm!

Pop top can or the more difficult manual can opener type?

mar52


I'm still getting over the revelation that the clams on the half shell that I ate were alive.

But only for a moment.

chewingthefat


I'm doing an Italian themed dinner, one of everything by Chef Boyardee, yummmmmmmmmm!

That sounds like one of my mother's actually edible home-cooked meals for us.

I have to make my mother's favorite food....gnocchi bolognaise.

lleechef


I have to make my mother's favorite food....gnocchi bolognaise.

 
Well, a voice from the past
 
Since you are making such a deightful dish, how about emailing me some of that wonderful food.
 
Paul E. Smith
Knoxville, TN

Gladly Sundancer!  But I just got this new computer.....don'tcha think that stuffing those gnocchi into it will gunk  it up?  And where do I put the bolognaise sauce??

Lisa!  What a nice surprise to see you back on  Roadfood.  I  have thought of you many times and  wondered  where you  were and  what you  were doing.  Welcome back!

Greymo


Lisa!  What a nice surprise to see you back on  Roadfood.  I  have thought of you many times and  wondered  where you  were and  what you  were doing.  Welcome back!

Welcome back lleechef! Are you still in Anchorage, AK?

Welcome back Lisa. Long time no see!

Well I prepared my first banshan dish today.... twice.
Candied soy beans.  At least that's what I call them.  I followed the recipe exactly as I received it.  When something is supposed to boil at medium heat for 30 minutes, why did it burn 15 minutes in to the cook?
 
The second time they turned out just as in the picture/video.
 
They are not...  WONDERFUL! FABULOUS! ABSOLUTELY FANTASTIC....
 
They just taste awful.
 
If the rest of the Korean dishes taste as this one does I'll never have to do another Mother's Day dinner.
 
Pictures on Monday.  Maybe.
 
 

Are you still sure you don't want to go with the dog stew and live baby octopi?

mar52


Well I prepared my first banshan dish today.... twice.
Candied soy beans.  At least that's what I call them.  I followed the recipe exactly as I received it.  When something is supposed to boil at medium heat for 30 minutes, why did it burn 15 minutes in to the cook?

The second time they turned out just as in the picture/video.

They are not...  WONDERFUL! FABULOUS! ABSOLUTELY FANTASTIC....

They just taste awful.

If the rest of the Korean dishes taste as this one does I'll never have to do another Mother's Day dinner.

Pictures on Monday.  Maybe.

As a person who ate soybeans during World War II because their folks raised soybeans along with all the other veggies in their "victory garden" (and who now can't stand edamame) I can only imagine how horrible they might taste candied. 

On Friday I'm going to buy ban chan, beef and shrimp for friends who are coming over for Korean barbecue Friday night. Sounds like I should avoid adding candied soybeans to the menu....
I have one of those tabletop butane stoves and a grill I use on it. Only problem in the house is the amount of smoke it generates-----and I don't have a fan above the table!

EdSails


On Friday I'm going to buy ban chan, beef and shrimp for friends who are coming over for Korean barbecue Friday night. Sounds like I should avoid adding candied soybeans to the menu....
I have one of those tabletop butane stoves and a grill I use on it. Only problem in the house is the amount of smoke it generates-----and I don't have a fan above the table!

Looked up banchan. Fermented Squid and Mung Bean Jelly just dsidn't tickle my taste buds!

Foodbme

EdSails


On Friday I'm going to buy ban chan, beef and shrimp for friends who are coming over for Korean barbecue Friday night. Sounds like I should avoid adding candied soybeans to the menu....
I have one of those tabletop butane stoves and a grill I use on it. Only problem in the house is the amount of smoke it generates-----and I don't have a fan above the table!

Looked up banchan. Fermented Squid and Mung Bean Jelly just dsidn't tickle my taste buds!

 
I had fermented squid once about 15 years ago. Didn't do much for me either!
Overall, though, ban chan is just the Korean term for little side dishes. It includes things like kimchee, pickled radish, seaweed salad, small fried fish and more. I'll keep an eye out for the Mung Bean Jelly. Hmmm.......PB &MBJ sandwich?
 

Mar, out of curiosity, what dishes are you getting? Want to meet me at my favorite place to get the banchan so we can compare notes?
Ed

Galbi/Kalbi and pork belly for the tabletop stoves.
 
Ban shan dishes are kimchee, pickled radish, spinach, itty bitty fishies, disgustingly salty and sticky soybeans and eggplant.
 
I'll also be making stirfried, spicy pork, jap chae and noodles with black bean sauce.