I saw this on euge_415_w210′s site. OMG freaking awesome – LG’s new cell phone prevents drunk dialing.
From Gizmodo:
The phone can be set to block certain people in the book, say, your ex, your boss, and your pastor, from being dialed when the phone detects booze on your breath.
The LG LP4100 is going to be released later this year, and has already sold 200,000 phones in Korea.
So when is it going to come to America?
So sorry no update – I am busy, busy, busy, busy, busy! Meanwhile enjoy this article on Los Angeles’ Koreatown that a friend sent me today. It truly is the neighborhood that never sleeps.
Pics from Shilla’s breakfast menu. I believe each dish is only $5.95. Junbok jook (abalone porridge), kimchi jjigae, and yookyejang.
While my parents were visiting, we had dinner with their friends at a hweh restaurant in Flushing called Chung Hae Jin. You get all this for $80 
- sashimi, mae-woon-tang, hong hap tang (mussel soup), donkatsu, bibim naengmyun, ojinguh bokkeum, tempura, jook, kimbab and so much more.
Yes $80 for EVERYTHING, not per person.
When I first started this blog, I had no idea how popular it would become. I get emails practically every single day from you wonderful readers! But I want to apologize because I’ve been horrible about getting back to all of you. 
I don’t know how many of you know this, but I actually regularly update 4 blogs – koreancooking, livingbee (my newlywed blog), justbee (my personal blog), and weddingbee (originally my wedding blog, now my job). I get at least 100 emails a day and that keeps me very very busy!
It’s going to take me awhile to catch up, but I’m gonna try to be better about responding to emails. Meanwhile thanks for reading! I’m sorry I haven’t been able to post new recipes lately – to be honest I just don’t have the time to cook anymore… That doesn’t mean I’ve given it up. It’s just a super busy time in my life right now. But I love keeping this blog so I’m here to stay. 
My parents came from LA to visit us this weekend. I bought a new freezer in anticipation of their visit – my mom brought 2 coolers full of food and now my refrigerator and freezer is filled to the brim.
Mi mama brought – jumbo size tapatio, galbi, dweji galbi, chadolbehgee, shabu shabu, ros goo-ee, geem, saewoo jut, dried myulchi, gochugaru, banchans: moomallengee – ggen eep - dorajee, seng golbengee, all homemade: kimchi - chonggak kimchi - mool kimchi - boochu kimchi, dried miyuk, and fresh ggeneep from our backyard. She even sauteed servings of miyuk with seasonings and meat so all I have to do is add water for instant gook, and freezed junbok (albalone) jook so all I have to do is add water to that too.
It might be said that mi mama is tre cool. 
Anyway, I love love love seng golbengee (raw bai top shell), but it’s not available at the Han Ah Reum in Manhattan. So good with tabasco and a beer. Had some last night.
Can you eat seng golbengee?
A reader recently commented:
I’ve been recently noticing go-chu kka ru we buy in the states is not spicy at all!!! maybe it’s just chicago… whatever we make, nothing seems to be spicy enough… where can you get quality go-chu kka ru??? and what brand??
The reason why gochugaru (red pepper flakes) in America isn’t as spicy, is that most of the brands sold here are actually from China. They have Korean packaging, and say “product of Korea,” but they’re definitely from China. (You’ll find this is true with many Korean products – not just gochugaru.)
I use gochugaru from Korea and it’s twice as spicy (if not more) than any of the brands available here in the States. It’s also a deeper, richer red whereas the ones available here are a lighter red… an orange-red even. I keep it in the freezer so it lasts forever. Fortunately we always have relatives visiting from Korea or someone in our family going to Korea so we always have a constant supply.
Perhaps you have a kind Korean relative that can ship you some? You’ll definitely notice a huge difference in your dishes. Sorry I can’t be of more help with specific brands. Good luck in your gochugaru search.
A friend sent me this article about kimchi…
(image source: htstore)
SEOUL — One might call it the chicken soup of Korea.
For years, Koreans have clung to the notion that kimchi, the pungent fermented cabbage that is synonymous with their culture, has mystical properties that ward off disease. But what was once little more than an old wives’ tale has become the subject of serious research, as South Korean scientists put kimchi under their microscopes.
Last month, scientists at the Korea Atomic Energy Research Institute unveiled a kimchi especially developed for astronauts to prevent them from getting constipated in space. A researcher at Ewha Woman’s University in Seoul reported that kimchi lowered the stress levels of caged mice by 30%.
At the Kimchi Research Institute in Busan, hairless mice fed kimchi were reported to develop fewer wrinkles. With a government grant of $500,000, the institute is developing a special anti-aging kimchi that will be marketed this year. Other new products are anti-cancer and anti-obesity kimchi.
“We are proud that we can use scientific methods to confirm the health benefits of our traditional food,” said Park Kun-young, who heads the institute.
Kimchi specialists abound here. The library of a kimchi museum in Seoul holds more than 2,000 books about kimchi and thousands more dissertations. (“A Kinetic Model for Lactic Acid Production in Kimchi” was among the recent titles.) New theses are being added at the rate of 300 per year.
Kimchi is a matter of great national pride, and much of the research has been government-funded.
“I think kimchi practically defines Korean-ness,” said Park Chae-lin, curator of the museum.
posted by: SL600
Jab Chae
Ingredients:
Directions:
-Set pan on medium high heat. Coat pan lightly with oil. Pan fry chadolbaengi until cooked. Remove from pan and put into a large bowl.
-Reset pan on medium high heat. Add more oil if necessary. Cook button and shiitake mushrooms. Remove from pan and set aside in the same bowl as the cooked beef.
-Repeat and cook carrots and onions. Toss thoroughly until cooked, about 3-4min. Remove from pan and set aside in the same bowl.
-Repeat and cook spinach. Spinach will cook quickly, about 2-3min. Remove from pan and set aside in the same bowl.
-Repeat and cook fish cake and scallions. Toss for about 2-3min. Remove from pan and set aside in the same bowl.
-Reset pan onto medium high heat. Lightly coat pan with oil. Add tang myun to pan. Add tang myun marinade. Toss and mix thorougly. Cover for 2min. Uncover, toss, add garlic parsley mix, toss again. Taste. When liquid has fully absorbed into tang myun, remove from pan and into the same bowl.
-Generously add fresh ground pepper, toss mixture thorougly. Finish with sesame seeds.
I can’t sleep so I just ate a yookyejang sabalmyun bowl noodle. I grew up eating this so I love it! It’s the OG best bowl noodle.
Since I can’t sleep I might as well write a blog about my favorite ramen. I love, love, love ramen. I can’t live without it! I can’t live, if living is without ramen, I can’t live… I can’t live anymore…
Everyone has their own way of cooking ramen. My dad adds egg, gochujang (red pepper paste), onion, and pa (green onion). Some like to throw in a sausage. Or maybe some spam. I like mine with plain old egg, and the noodles slightly undercooked – there’s nothing worse than overcooked ramen. I take the pot off the stove when it’s pretty undercooked because the noodles will continue to cook a bit in your bowl. It’s an art getting that perfect consistency especially when you’re making more than one package.
When I go to the Korean market, the noodles I always buy are shin, samyang, jjapaghetti, and yookyejang bowl noodle. I like sambaeknyang every now and then but sometimes that can be hard to find. I like shin ramen cuz it’s spicy. I like samyang’s taste. I like jjapaghetti with lots of sambal hot sauce. In college I used to love ojinguh jjambbong – excellent broth. But I stopped buying it for some reason… maybe it was the udon noodles. I don’t like udon. Which is why I don’t like neoguri either.
I also always have some Maruchan or Nissin noodles in chicken flavor. I toss in an egg and drench in tabasco. Yum. Every now and then I’ll have an Ichiban – original or chicken flavor. I like to chop up some green onions and put them on top. The yummiest noodle to eat raw as a snack.
Have you seen this Korean noodle commercial? I think it was banned from television. The first time I saw it I immediately knew it was a ramen commercial but I was shocked that they’d make something this explicit in Korea!
Also check out the Official Ramen Homepage – 341 ramen recipes!
What are your favorite ramens?
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