A note to CH'ers (and anyone else who may be interested)
I have resisted an "about me" section ever since I put this site up. I won't go into much detail but will explain a few things that have cropped up on chowhound.com.
I am not Korean, just the American part of a Korean/American equation that began twenty nine years ago.
I am male, in my mid-fifties, and love Korean food.
I am not a chef, just an avid amateur assistant to my wife who is a great chef (my words, not hers - she says she is just a cook)
The avatar I use for chowhound is a male warrior from the Manwha Burning Blood Kangho (I know, the bundled long hair in the small pic looks female)
My wife and I have been in the restaurant business for almost fifteen years, first with a Korean restaurant (13 years) and currently a Teriyaki take out place. We will soon be going back to a Korean restaurant (maybe, if things work out).
Most of the recipes on this site, and those that I have posted on chowhound, are my attempt at translating my wife's and her mother's recipes. (Actually more like converting them from the standard Korean "some of this, some of that, taste, add some more, and some of that" style of "recipe".)
Well, that's enough.
Maybe I will add more in the future if more things crop up on chowhound.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use. If used commercially consider sending a small monetary gift. If published in any manner, credit to the author with a link to the authors web site is required.
