Cooking & Baking

Not the fried ones from a takeout place, but a glazed grilled recipe. Also rice, kimchee and an Ethiopian vegetable mix of potatoes, carrots, onions, cabbage, and hot chili. Typically, DH didn't like the veg, but ate everything else. A carrot pudding (think steamed carrot cake) for dessert.

The glazed grilled Korean chicken was hard to find a recipe for, but I finally found it just a few years back. When I came to the Twin Cities in the 70s, I started exploring more interesting food than I was used to by going out once a month - all I could afford. There was a tiny Korean restaurant in a half storefront in St. Paul on Lexington, just north of the highway and just south of University. Everything had plenty of msg, because I always had the 'hatband' headache afterwards, but the food was terrific. The chicken pieces (I always chose dark meat) were grilled over charcoal. Soup and all the bon chon sides.

As far as I know, there wasn't another Korean restaurant in town at the time. Now they're all over, but none have this chicken. And I looked. For decades. I finally found it in a book at Half Price Books and didn't let go of it till I got it home.

I might be a little weird about food.