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Welcome to my site!
FAMILY
I am a Korean-American. My father was born in Japan, raised in Korea, and my mother was born in Seoul, Korea. My father is a cardiovascular radiologist at the University of Michigan Hospital in Ann Arbor who taught himself how to play the violin when he was in medical school. My mother is a nutritionist with a gorgeous operatic voice. She never received formal musical training, but I think she was born to be a professional musician. Both of my parents love classical music and when they were courting, they would go on dates to concerts. They still do.
I have two younger brothers, David and James. David is a brilliant and creative chemical engineer who works for Samsung in Austin, TX. James, a very gifted lawyer, works at a firm in Chicago and is one of those rare souls who just loves his job! They are both great advocates for the arts and Korean food. I think back to the days of my childhood when I would practice the violin obsessively for hours, sometimes in the car during long family road trips, and I am amazed that my brothers never lost their patience nor complained. It must have been so annoying at times! I am forever grateful to them and my parents for their undying support and encouragement.
FOOD
One very important element in the Korean culture is our food. Interestingly, it is also an important aspect in the life of a traveling musician. The lifestyle is such that I am eating in restaurants all around the world and given the opportunity to taste the food of so many cultures. If I had to pick a favorite, I would have to say that my heart always comes home to Korean food, especially my mother's home cooking. I would like to share with you one of her tasty recipes:
Mom's Japchae
(vermicelli noodles with beef and vegetables)
Korean japchae noodles/clear vermicelli noodles
flank steak (paper thin slices)
carrots
spinach
onion
mushroom (white or shitake)
green onion (scallion)
celery (optional)
broccoli (optional)
soy sauce
sherry
sesame oil
sesame seeds
salt
pepper
Marinate the meat in soy sauce, sherry, and a touch of sesame oil and sugar
Cook the meat in olive oil then set aside
Boil water and cook the noodles as directed
(take care of your noodles and don't over cook them!)
Rinse in cold water and drain
Par boil the spinach
Cook each vegetable separately in olive oil
Mix the meat and vegetables with the noodles
Season to taste with salt, soy sauce, sesame oil, black pepper, sugar and sesame seeds. Mom says to use more salt than soy sauce as it should not get too watery.
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