Yesterday Mike and I celebrated FOUR YEARS of marriage!
We were hoping to celebrate this year with a new baby, but this girl is STUBBORN. So we made the most of the evening by trying a vegetarian Chinese restaurant in the Inner Sunset (Shangri-La, on Irving). They make a bunch of different fake meats, including meatless sweet and sour pork, which came in half a pineapple.
We also got mu shu vegetable pancakes and some fried tofu balls with brocooli. The best part of the night was the fortune Mike got, though:
We are definitely prepared!
Last night we were thinking about how we spent all our anniversaries so far. For our first, we were still living in San Luis Obispo, but couldn’t remember what we did (but probably nothing too thrilling). For our second, we were living in Seoul, South Korea.
I don’t think I could pick a single favorite food from Korea because I loved so many different things, but this would definitely be in the top 3. We made it at home, had it from street carts while we were shopping, and went to a street full of restaurants solely dedicated to it (which I wrote about here).
I’ve probably made this at least a dozen times since we got back from Korea, but never bothered blogging it because some of the ingredients are hard to find. If you have a Korean grocery store nearby (which, luckily, we do!) it shouldn’t be hard to get these three things:
Tteok (or ddeok) are rice cakes. They can be cylinders or disks, and may be either fresh (which cook much faster), or dried in the refrigerator case.
Gojuchang is a sweet and spicy chile paste. It’s highly addictive.
Gochugaru is red pepper flakes (but they’re not the same as the ones that you put on pizza)
I love this dish for a couple reasons. First of all, it’s SUPER easy – you just combine everything in a frying pan and simmer until it’s done. Second, it’s total comfort food, with just enough spice (and it’s surprisingly filling). Third, it’s customizable. I’ve included ramen (Mike’s favorite), mushrooms, and different vegetables. The possibilities are almost endless (but I kept it pretty simple here).
about 1 1/2 lbs tteok (rice cake)
2 cups water (plus extra, if needed)
4 tbsp gojuchang
1-2 tbsp sugar
1 tbsp soy sauce
1-2 tbsp gochugaru (depending on how spicy you want it to be)
3 green onions, sliced in 1″ pieces (plus extra for garnish)
1/4 head cabbage, roughly chopped
3 hard boiled eggs, halved
Combine all ingredients (except eggs) in a large frying pan and set over medium-high heat. Cook, stirring frequently, until the sauce thickens and the rice cakes are tender (adding additional water if necessary. Taste and adjust for spiciness/sweetness. Stir in the eggs and serve with some green onions on top for garnish.