I’m having a whirlwind love affair with Marmite. It all started last week when I read about special Guiness Marmite that’s available in the UK in honor of St. Patrick’s Day. I’ve never had Marmite before, but a salty spread to put on bread sounds delicious and since I like my fare share of pungent things (kim chi, stinky tofu, fermented bean curd, miso) I wasn’t really scared of Marmite.

The day after I mentioned Marmite to the BF, someone at work brought in a tube of Vegemite to go along with some bagels! What are the chances of that? I put a little dab of it on my Taiwanese rice roll that morning and I was hooked. Since then, I’ve been looking all over the place for either Marmite or Vegemite.

I think Cost Plus used to carry Vegemite, but stopped because of some recall Kraft had about it where there was a misunderstanding about it containing some type of Vitamin B. I finally got a hold of a small jar of Marmite last week and had some on a buttered English muffin this morning and it was delicious. Now I’m wondering how it would taste as part of a seasoning for some grilled tofu.

Ramen + ddukbokki = Rabokki

I’ve been planning to make some sort of Korean dduk dish for a week or two, but it wasn’t until I saw the rabokki post on MyKoreanKitchen that I finally did it.
onions in wok
First I fried up some onions in my brand new wok. I’ve wanted a round bottomed wok for a while, but could never find it in stores. I was wary about ordering one from The Wok Shop because I was afraid of their shopping cart software (which I know is silly) but I finally broke down and bought one. Best decision ever! I ordered a 14″ carbon steel round bottomed wok with cover. I guess the merchants felt bad about the shipping coming out to $11 so they included a bunch of goodies for free: a wok ring, two bamboo rice paddle/mixers, and a stir fry recipe booklet. Now I regret not ordering a wok brush from them. The new wok fries up great and now that I can have a giant fire under my wok, I can stir fry the proper chinese method!
One of the best things of a Korean meal is panchan, so I made my own: pickled cucmbers and radish. I haven’t found the perfect cut for the cucumbers though. Restaurants seen to have them sliced a lot thicker, but I feel like the flavors don’t penetrate deep enough if the slices are too thick. This was my first time making the radish, so the slices came out a little strange.
The finished product! I couldn’t find any ramen noodles at the Korean market, so I bought what I thought were regular thin noodles, but I guess they’re just fresh udon instead.

Tea is the Princess of all Plants

I’m not one to get all frou-frou about tea, unlike some people, but The Guardian has a really good article about tea. It’s a long article that covers the history of tea and tea culture in China versus the tea in Britain.

I think being Asian and growing up in a tea drinking family, I tend not to think too much about tea since it’s such a common thing to us. It’s strange to me that there are people who treat tea as such a serious and exotic thing. I didn’t even realize how big tea was until my dad took me to visit a tea growing village on our trip to China a few years ago and saw how much people are willing to pay for high quality tea.