Figurerobic Exercise Video- Review June 13, 2013

I’m so addicted to this exercise video I found. I was looking for more free Ellen Barrett online when I came across this…..

★★★★★
5 out of 5 stars

So is it possible that I only love it because I grew up watching korean music videos as a small child with my mom and find this both nostalgic and hilarious? maybe. But it’s also a pretty good work out 🙂 It’s not very high intensive but is a pretty good calisthenics workout of the arms, legs, and core. Not too many repetitions and only 30 minutes. And it’s fun! It’s like being in a music video! Try it! It’s free and fun! If you look at hanguozhengduoyan other you tube videos you will find other ones to try too, but this one in particular is my favorite. I only found one that I didn’t like because the dubbing of the numbers was off which made the workout a little confusing ;p.

Bean-de-duk May 27, 2013

I visited my mom recently and was able to get a variety of recipes from her….but of course no specific measurments :p but that seems to be typical of family recipes.

So there are two ways to make the base of the “pancake.” If you have access to rice flour and mung bean flour you can just use that in a 1:4 ratio of rice to bean flour and add enough water to make it pancake texture. If you don’t have that you can used uncooked split yellow mung beans and some dried rice. In the same ratio soak the beans and rice in water for 24 hours. The next day blend it in a food processor til smooth.

Next its the time to pick the add in-s. You can use chives, spring onions, sliced onions, zuchini, carrots, Kimchee…..really any vegetable you want. You can also add a precooked meat like pork or seafood. Add the chopped add-in of your choice to the batter and stir. Fry in a hot pan with oil added to grease the pan before every batch, just like making pancakes. Flip once nice and brown on the first side. Serve with soysauce! Yum.

[ this particular version had chives, zuchini, and baby octopus]

Mee yuk gook (Seaweed Soup) March 25, 2013

She’s having a baby! Someone near me is having a baby so I’ve decided to bring her what my mom makes for everyone that has recently had a baby to keep up the tradition. Seaweed soup. Yes it sounds gross to most people but it’s really good and I’m not just saying it because I have grown up on it my mother has made this soup for many Americans and they’ve loved it too. Just pretend it’s spinach :). What makes it so good for a new mother? The calcium and minerals that are rich in the seaweed and bone broth are good for replenishing what the mother has lost in childbirth or through breastfeeding. This version is chicken based which makes it also good for someone overcoming a cold so yes my husband got some this week too. This recipe makes a double batch one to eat and one to share 🙂

Mee yuk Gook

1 package dried seaweed (image of the package is below)
1 whole chicken
water
1 garlic bulb, cloves peeled
1/4 onion sliced
1 carrot, sliced
3 tbs soy sauce (gook gang jang specifically if you can find it but regular soysauce will work also)
3 tbs beef boullion (to be authentic use beef dashi)

Place whole chicken in a crock pot and cover with water (if your chicken came with giblets you can put it in also). Cook on low for 8 hours. Remove chicken from the water and remove meat from the bones. Return bones to the crockpot and continue to cook on low for another 8 hours. Discard chicken skin and refridgerate the meat. Add the peeled garlic, sliced onion and carrot with the cooking bones. After 8 hours remove the bones. Soak the seaweed in water (cover and submerge completely) for about 10 minutes. Remove seaweed from the water and cut with scissors into bite size pieces adding it to the bone broth (save the water). Return the now chilled chicken to the broth with the dashi and soy sauce. Also add the seaweed soaking water. At this point you will divide the concentrated soup. Ladle half of the soup into a seperate soup pot and add water to fill pot. Also add water to the crockpot. Leave the crock pot on low for 2 more hours and cook the divided off batch in the soup pot on medium for 2 hours.

Serve with rice and kimchee if you have it 🙂

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