Kimchi Bibimguksu

by Nancy on February 12, 2016

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Growing up, our house was always stocked with jars of kimchi. We had many different varieties too, so there was a dedicated kimchi fridge in the garage. Back then, it wasn’t a popular food item as it is today, so it’s pretty exciting to see kimchi being served in many restaurants.

Today, I’d like to share a traditional Korean noodle recipe, Kimchi Bibimguksu. (Bibimguksu literally translates to, mixed noodles.) This cold noodle dish is tangy, sweet, and spicy. Since no two kimchi or gochujang sauce are alike, you may have to add more or less sugar and vinegar, and taste as you go. This recipe can be easily doubled, and the sauce can be made a day in advance and stored in the fridge.

Kimchi Bibimguksu – Spicy Cold Noodles with Kimchi
Serves 2

the sauce

  • 1 cup chopped Napa kimchi
  • 1/4 cup kimchi juice (liquid from the kimchi)
  • 2 tablespoons Gochujang (found in Korean or most Asian grocery stores.)
  • 3 teaspoons sugar (or more)
  • 2 tablespoons rice wine vinegar (or more)
  • 1 tablespoon sesame oil

the noodles

  • 2 bunches of Somen noodles

the garnish

  • 1/2 English cucumber, julienned
  • 1 hard boiled egg, cut in half
  • 1/4 cup microgreens (optional)
  • 1 tablespoon sesame seeds

Instructions:
Combine kimchi, kimchi juice, gochujang, sugar, rice wine vinegar, and sesame oil in a medium bowl. Add more sugar or vinegar to desired taste. Mix well and set aside.

Add noodles to a large pot of boiling water, and cook until cooked through. Noodles should be chewy and soft, (average time about 2-3 minutes). When the noodles are done, strain and rinse them in cold water. Once the noodles are cool and the water has drained, divide into two bowls. Divide kimchi sauce mixture and pour on top of noodles.

For the garnish, add julienned cucumber, egg, microgreens, and sesame seeds on top. Mix together and enjoy!

bibimguksu2OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA{ All images by Nancy Cho }

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Tomato Corn Salad

by Nancy on February 5, 2016

TomatoCornSalad1 This winter, I’ve been eating a lot of one-pot meals like soups, curries, and stews. So, I’ve been craving fresh vegetables and found these delicious heirloom cherry tomatoes at the grocery store. My go-to Tomato Corn Salad recipe is easy and fast to make. It is always a hit at every potluck, and I never bring home leftovers.

You can use cherry tomatoes or any other tasty variety. Just make sure to cut large tomatoes into bite-sized pieces. When corn is not in season, I buy canned whole kernel corn.

Tomato Corn Salad
Serves 4-6

the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 shallot, minced (about 1 1/2 tablespoons)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

the salad

  • 1 pound cherry tomatoes
  • 1 dozen fresh basil leaves (about 1/4 cup)
  • 8 oz. fresh mozzarella
  • 3/4 cup corn kernels

Instructions:
In a small bowl, whisk olive oil, white wine vinegar, shallot, salt, and pepper. (Add more salt and pepper if needed.) Set aside for 15 minutes for flavors to blend.

Halve cherry tomatoes and julienne basil leaves. Cut fresh mozzarella into bite size pieces. Combine tomatoes, basil, mozzarella, and corn in a salad bowl. Whisk dressing again before adding to tomatoes and toss together.

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TomatoCornSalad4{ All images by Nancy Cho }

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Recipe Roundup: Panna Cotta

by Kate on January 29, 2016

anthologymag-blog-food-recipe-roundup-panna-cotta-1I don’t know why, but my sweet tooth has been on a rampage lately! Instead of going for the usual bag of Oreos (or Fig Newtons, my all-time favorite), I decided to use my cravings as an excuse to experiment with some new recipes. I’ve never made custards or panna cottas before, but the Italian “cooked cream” dish seemed like the perfect option for rainy evenings.

Basic panna cotta is nice and simple, which makes it a great blank canvas for many flavors. I’ve rounded up some recipes that contain some of the most intriguing flavors I could find—including matcha, earl grey, cardamom, and grapefruit. No matter what your tastes, I’m sure there will be a panna cotta recipe that appeals. Enjoy!

{Image above: Matcha Panna Cotta & Black Sesame Tartlettes recipe via Butterlust Blog}

anthologymag-blog-food-recipe-roundup-panna-cotta-2{Cardamom Panna Cotta with Honeyed Figs via Bell’Almiento}

anthologymag-blog-food-recipe-roundup-panna-cotta-3{Coconut Panna Cotta recipe via Inspiring The Everyday}

anthologymag-blog-food-recipe-roundup-panna-cotta-4{Classic Panna Cotta recipe from Pretty.Simple.Sweet}

anthologymag-blog-food-recipe-roundup-panna-cotta-5{Earl Grey Panna Cotta Cups via Hummingbird High}

anthologymag-blog-food-recipe-roundup-panna-cotta-6{Grapefruit Possets via Ruby Tuesday}

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Eugenia Loli

by Kate on January 25, 2016

anthologymag-blog-artwork-eugenia-loli-1Collage is one my favorite 2D art forms, not the least because it seems easy to pick up, but quite difficult to master. Since there are so many disparate elements and styles that can go into a collage, I’ve noticed that it doesn’t take long for it to become a big chaotic mess. That’s why I really enjoy collage artists who can embrace this maximalism but keep it well composed and conceptually sharp— which is something I see in the work of Eugenia Loli.

Loli blends vintage images from various sources to create these marvelously surrealistic settings. They are mystical and absurd, with a clever mix of humor and beauty. I think they work well as prints, but I also love that she’s taken some of the collages onto textiles, pillows, and other three-dimensional objects. To see more of Loli’s work (and to get your hands on that awesome tote bag below), click here.

anthologymag-blog-artwork-eugenia-loli-2anthologymag-blog-artwork-eugenia-loli-3anthologymag-blog-artwork-eugenia-loli-4anthologymag-blog-artwork-eugenia-loli-5{ All images via Eugenia Loli }

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umamimart-flyerIn the Winter 2014 issue, Yoko Kumano shared one of her favorite childhood recipes, Ikuradon. The dish is simple and fresh, but don’t let the ingredients list fool you. The perfect layering of toppings in this rice bowl produce luxurious results. I was first introduced to Umami Mart when we started working on Issue No. 14, and was so excited to hear that such a businesses existed in my area. Together, Kayoko Akabori and Yoko Kumano run the brick-and-mortar store headquartered in Oakland, California. The shop offers Japanese kitchen and barware, along with an impressive collection of Japanese sake and beer.

Umami Mart will be hosting their Third Annual Japan Beer Fest this Sunday, at The Trappist in Oakland. This year, there will be an assortment of more than 30 Japanese craft beers. If you get hungry, Ramen Shop will be serving up their famous fried rice for the festivities. And of course, Umami Mart will be open so that you can hop over and shop for some goodies during the event. Hope to see you there!

umamimart-beerfest2
umamimart-beerfest1
umamimart-products{ Top flyer by Umami Mart, middle images by Melissa Gordon, last image by Erin Gleeson }

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