|This library book, Korean Home Cooking by Sohui Kim, has been an inspiration for some |
great dishes this month. We are intrigued by the many recipes for Kim Chee, though don’t plan to make it.
|The food photos in the book are beautifully styled. Imagine my surprise when the plate for a tofu dish (left)|
was exactly like a plate that I’ve had for many years (right).
|I made some tofu and also delicata squash to go with the sauce in the recipe. Delicious!|
|Again, the image from the book and my plate, with the tofu and squash arranged on it.|
Miss Kim Korean-Style Restaurant
|We had a nice dinner at this local Korean-style restaurant. The chef/owner|
is very creative with Korean-inspired cuisine.
Ji Hye Kim, the owner of Miss Kim, has been a semifinalist in the Outstanding Chef category of the James Beard Award and in the restaurant category, as well as receiving recognition from the Food & Wine and Eater lists. The restaurant, founded in 2016, is part of the Zingerman’s group of Ann Arbor food establishments. We find the cooking, the atmosphere, and the service at this restaurant to be quite enjoyable.
|A complimentary appetizer (banchan) —|
grated carrots with coriander.
|A lovely asparagus dish served with pecan halves.|
|Fantastic stir-fried broccoli with a slightly sweet sauce.|
|Tteokbokki — Korean rice batons. Tasty and interestig.|
This was my main course. Len had fish, but it was disappointing.
|Dessert seems to be perfectly American: molten chocolate cake!|
The Seoul, Korean Restaurant
About a month ago, we ate at The Seoul, another, more traditional Korean restaurant near the University of Michigan campus. We ordered noodles and Korean fried chicken, not Korean Barbecue, their signature dish.I didn’t post any photos at the time, so here they are.
|Very nice complimentary appetizers: traditional in Korean restaurants.|
Blog post © 2023 mae sander