Wanna Screw?

Picked these puppies up the last time I was at the Han Ah Reum on 32nd St. Big Screw bars (and yes, that's what they're really called)!
A mix between strawberry and apple, it looks like I found the perfect cure for my poor little mouth.
Now go screw yourselves!

Ouch!

Just got my wisdom tooth pulled. I swear that stubborn little sucker was hanging on for dear life. No more eating/cooking real food for the next 48 hours.

What to do with myself...

HMart Online

Always wondered why there wasn't a Korean version of FreshDirect, until now!

Can't believe I didn't know this but apparently HMart has had their own website this whole time. Complete with coupons and even free shipping on certain items! In case you're not fluent in Korean, the English tab is on the top right ;)

Just placed an order for kimchi and red pepper powder in my pajamas. Ahh. This is too easy. Now I'm debating if I should be nice and send my sister at RISD a box of instant rice and ramen noodles. Nah!

***HMart:
http://www.hmart.com/

Zucchini Pancakes

So loving zucchini right now. Just the other day I made a zucchini frittata topped with tomatoes and white cheddar cheese for brunch.

And with the leftover veggie, fruit, flower, whatever it is classified as, I decided to make a Korean zucchini pancake (ho bak jun) as a side dish (ban chan).

Ingredients:
- 1 medium-sized zucchini
- 1/4 cup of flour
- 2 eggs
- Pinch of salt

- 2 teaspoons of olive oil

First, slice the zucchini about 1/4 inch thick.

Then coat it lightly in flour. I had organic Korean pancake mix (bu cheem gah ruh) on hand, and used that instead.

Crack open the eggs, add a pinch of salt and lightly beat together. Then take the flour covered zucchini and dip it well into the egg mixture.
Heat up your frying pan, add a touch of olive oil and pan-fry for a few minutes on each side.
Once it starts to turn a nice golden brown, you are ready to plate and serve!

OMG DBGB

Stepped out of a cab on the corner of Bowery and Houston and spotted Georgina Sparks! For those of you non-Gossip Girl viewers (you're totally missing out), Michelle Trachtenberg.

Still excited over my celebrity-sighting (I know, I’m a New Yorker, we’re supposed to keep it cool) we headed to DBGB. Can we say the best-burger-I’ve-had-in-a-restaurant-on-the-East-Coast-ever? I’m only saying that to cover my bases since Shake Shack and In-n-Out are technically fast-food joints, and Father’s Office is all the way over in LaLa Land.

We ordered the Yankee with Vermont cheese (no bacon)...
... and the Piggie topped with pulled pork from Daisy May's on a cheddar-cornbread bun.
Tried to work the camera to find just the right lighting, but after several takes, our impatient selves couldn't wait any longer to try the food! We stopped fidgeting with the settings and dove in.

Topped off our meal with a coffee-caramel sundae. I’m pretty sure this replaces Momofuku Ssam Bar as my boyfriend’s new favorite restaurant. Sorry David Chang!

The New York Times also just published a review today.

***DBGB Kitchen & Bar: 299 Bowery St. New York, NY 10003 nr. 1st St.

http://www.danielnyc.com/dbgb.html

NYC Delivery Week is Oct 19-31

Just read on Grub Street that Delivery Week is coming up!

Similar to restaurant week, three course meals will be $12.09 plus tax for lunch, and $20.09 plus tax for dinner.

I'm already mapping out my plan of attack. First up on the list, Mama Mexico. Now if only I lived closer to Hill Country!

Ox Tail Soup - Gom Gook

I know I know, it's been forever but I finally started cooking at home again! And just in time for fall. This soup will warm your body and your bones. And is so super easy to make. It's actually one of the first Korean dishes that I tried, with my mom giving me the directions over the phone. And it was a success! You just need a pinch of salt, and a dash of patience.

Ingredients:
- 1 package of ox tails (found at your local super market)
- 1 tablespoon of minced garlic (optional)
- Salt and pepper to taste
- Chopped green onions/scallions

First you start off by prepping the meat. Soak the ox tails in cold water for about an hour, then drain. Clean it off by cutting all the extra fat around the outside. But don't go too crazy, we like fat since fat = flavor!

Then bring a large pot to boil and add in the ox tails, minced garlic, salt and pepper. Sit and let boil for anywhere from five to 12 hours. The longer you let it simmer, the more flavorful your broth will be. Skim off the foam and fat every few hours like so:

You may want to pour in an extra cup of water or two when you see your stock reducing. Once it's done you can also add in chopped scaillions or green onions. To make it a bit heartier, I also decided to include dang myun (Korean noodles made out of sweet potato starch), but you can easily substitute somyun as well (wheat flour noodles). Or just simply enjoy it with rice!

I was too impatient (and famished) so I fixed myself a bowl after about four hours and let the soup continue on low heat for a few more hours. Yum!

You can tell the broth isn't as white-ish in color as it should be, but it was still delish! Half way through:

The great thing about cooking in large quantities is that you can keep it in your fridge/freezer and have it again a few days later! This makes around 5-8 servings and is best enjoyed with a side of ripe kimchee.