Spam is a local staple in Hawaii, and musubis (quick rice balls or snacks) are the ideal vehicle for this versatile mystery meat. It’s something I kind of grew up knowing and eating as a kid, despite not being born and raised here, and in its prevalence and simplicity, it has quickly become a go-to, comfort food.
I could’ve left it in its “natural” form (just the spam over rice with some nori), but I couldn’t resist. The kid in me still likes to play with my food. And, this was way too cute to keep to myself.
Under the never-ending list of Things I Absolutely Have to Make (or have already made) and (need to) Blog About (including my favorite go-to Korean staple, kimchi jjigae/stew, which has been requested by several & is soon to come), there is the kimchi quesadilla, which I have finally gotten around to making. It may sound a little strange initially, but trust me, the pairing of kimchi with cheese is nothing out of the ordinary. In fact, growing up in Korea, this was a prevalent and beloved conjunction of contrasting flavors and textures: tart, spicy, briny, and crunchy with buttery, nutty, oozy, and melted; a serious match made in culinary heaven.
However, it wasn’t until last summer when I visited L.A. amidst the Kogi Truck craze, that I had the opportunity to try one of these insanely good, savory treats. I was immediately blown away at first bite. As I’ve experienced re-creating this quesadilla with my own artistic flare, I’ve consistently found myself wondering: why has this concept not been popularized sooner? I mean, everybody loves quick and easy finger-food, especially when it goes hand-in-hand with an ice-cold Corona and lime, right? Continue reading →
I’m back and let’s just say it’s been a very long week – a very animated one, at that. I can’t remember if I’ve mentioned this previously, but I attended a private international school in Korea for middle and most of high school. Now besides entitling its students to a sense of worldly knowledge and ignorant arrogance (no offense), the school truly formed an elite sort of family that has members all over the world. That being said, I can comfortably find at least one or two Seoul Foreign School students that I know in just about any state or even continent I go. Lucky for me, living in Hawaii and all, I get a lot of friendly and familiar visitors from my old school. However, the past week has been the first time that I’ve reunited with five of them at once on this not-so-stranded island. And boy, I tell you, us Koreans, we party hard.
Hence, with everything my jobs, friends, and parties entailed, I was once again forced to commit the crime of negligence to my kitchen. So, although this may not be a meal or dish worthy of any sort of remote self-aggrandizing, it’s still something you can snack on until my next (not nearly as overdue) delicious post. Continue reading →