Tuesday, January 04, 2011


I'm on a budget that's tighter than a hangman's noose for the next few months, so one of the things I need to do, in order to make my food supplies stretch out, is prep my meats and pickle my veggies. I'm a veteran oi-kimchi (i.e., cucumber kimchi) maker, but today, I'll be stepping out of my comfort zone and making regular Napa cabbage kimchi alongside the oi-kimchi.

Meals will be relentlessly similar throughout January: rice (I have several varieties), kim (seaweed), kimchi, and meat. For the proteins, I've got tuna, 70/30 ground beef (that's all Food Lion had), chicken breasticles, sausage, and bacon. Oh, and eggs.

I don't have the means to make a decent Korean soup right now, but at some point I'll likely buy anchovy powder, dwaenjang paste, gochujang, and tofu. I've also got enough miyeok (a thick, kelp-ish type of seaweed) to last me until the year 2100; miyeok-guk won't be far behind if I make a decent stock as its base.

Gotta think frugal. What better way to do that than to go Korean?



Charles said...

Too bad it's the middle of winter or you would be able to go out into the surrounding countryside and scavenge for edible greens.

Kevin Kim said...

I've heard that that's a problem in some American parks: East Asians who go scrounging around for the edibles. Naughty, naughty!