The Opening Ceremonies of any Olympics are always reason for a feast!
I have been so excited all week, because I have been planning a Korean dinner to celebrate PyeongChang 2018. I spent a lot of time looking through the Korean cookbook I purchased just for this occasion, and choosing the things I wanted to cook for our Korean feast. When I finally came up with the menu, I realized there were quite a few ingredients in the meal that were new to us:
I had fun cooking all of the various components of our dinner…especially those that required me to work on my wok skills:
We had sweet potato starch noodles with stir-fried vegetables and beef (japchae), panfried tofu with spicy seasoning sauce (dububuchim-yangnyeomjang), and kimchi. I made everything except the kimchi, and originally, I had planned to make that, too, but I think I’ve watched too much Food Network, and it scared me a little!
It was a delicious dinner, and to my surprise, everyone enjoyed the tofu, which was probably the most foreign item on the menu!
For dessert, I had planned to make panfried sweet rice cakes with edible flowers (hwajeon) to go with the pear punch (baesuk) that has been steeping in the fridge all week. When I couldn’t find the necessary edible flowers, I bought a package of Korean rice cookies instead. But then Ladybug and I decided that mint leaves might work instead of the flowers, and you know what? They were delicious!
We had a really fun time trying out some very new-to-us Korean foods, and not only did I love cooking some new foods, I was pleased with how much everyone enjoyed the things I made. We have a few other fun foods to try during the Olympics…I hope they’re as popular as tonight’s dinner!