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I love making Korean food, not everything is spicy.

Some of my personal favorites are Bulgoki, a sweet beef with onions, this is a savory dish that goes wonderfully with calrose rice, and if you have the palate for it, nappa cabbage kimchee.

Today, as a request of a friend, she asked if I could make sweet pumpkin porridge. It has a Japanese kobacha, or Asian pumpkin with sugar, red beans, and sticky rice. It has the consistency of a sweetened oatmeal, and is a delicacy in South Korea. I called my mother about what I was making, and she was proud. My mother is Korean, and the inspiration for so many of my dishes.

What I like about Korean dishes is that there is no limit to how you can make your meal, some salty, some sweet, some spicy, and some bland. It is a wonderful culinary experience, as I am happily reliving mine. It reminds me of the years I grew up in Asia. Nothing sends me back to my childhood faster than the smell of honey and nuts with a hint of cinnamon.

Yesterday I gorged myself on sushi and Spicy tuna jalape￱o poppers, that was sooooooooo good.

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