sarakyong Profile - Allrecipes.com (18115458)

cook's profile

sarakyong


sarakyong
 
Living In: Westminster, Colorado, USA
Member Since: Jun. 2005
Cooking Level: Beginning
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Healthy, Dessert, Quick & Easy
Hobbies: Scrapbooking, Knitting, Hiking/Camping, Camping, Walking, Reading Books, Music
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Korean palace gazebo
Korean palace
About this Cook
I was raised with a Korean mother who is an excellent cook. Sadly, I didn't help cooking enough in the kitchen. I'm actually not much of a fan of cooking. We have 2 Birman cats who we treat like children. I enjoy skiing, hiking, traveling, and geocaching.
My favorite things to cook
Anything that I can make without having to stand in the kitchen for an hour. I love my Tak Toritang (korean spicy chicken & potato) recipe because I only have to chop up a few vegetables and relax while it's simmering.
My favorite family cooking traditions
On New Years, my family helps my mom make spring rolls, crab cheese wontons and rice cakes, which is an all-day event. We make enough to give to friends, take to partys, and have enough leftovers to last.
My cooking triumphs
My favorite meal my mom ever made me was Tak Toritang, a korean spicy chicken and potato meal. It always hit the spot and when I went to college, I asked her for the recipe. I cook it for my husband now practically every week. We might as well set up a night to be "tak toritang" night. I have to throw in extra chicken now because he likes to snack on "Korean wings" the next day.
My cooking tragedies
Not knowing all my mother's great recipes.
Recipe Reviews 23 reviews
Yummy Sweet Potato Casserole
I just made this for my first Thanksgiving, and it was a huge hit. It was one of the sides that disappeared first, and that was considering I just used canned yams rather than baking them. Next time, I want to bake my own and see how even more flavorful it comes out. I only made slight changes to mine, using brown sugar instead of white, and added cinnamon and nutmeg for a more holiday-spice flavor. The chopped pecans really top off the flavor, couldn't have gone without it. I also love gooey marshmallows on top, so I added some last (found some pumpkin spice flavored ones that were so good for this). I will definitely make this again.

0 users found this review helpful
Reviewed On: Nov. 30, 2013
Gil's Brioche French Toast
I made french toast twice yesterday. The first time was my amateur way of just dipping bread into eggs. Then found this recipe and tried it again for dinner after a visit to the store for the missing ingredients I needed. Just the smell alone told us how yummy we could expect this time would be. The taste blew us away - it was the first time my husband really had good french toast. I didn't even whip the cream right this time (so I dribbled it on like syrup) and it was still so delightful. I want to try to whip it next time. I did make a simple mistake, but I think it paid off - I added the sugar and vanilla to the egg/cream mixture so all that flavor soaked into the bread too. I made this using gluten-free bread and my husband even worried a little asking me which bread I used (due to allergy) because he couldn't believe it tasted so great.

2 users found this review helpful
Reviewed On: Mar. 11, 2012
Sweet Green Bean Bundles
I made these as a side for Christmas dinner yesterday, and everyone seemed quite skeptical of how they would taste. Once it reached their mouths, everyone was very impressed and asking what else was in them. They are so savory, it was the only side dish completely cleaned off. My husband is begging for me to make them again soon. I ended up only making 2 cans worth of the green beans since the bacon we bought was the thick hearty kind by accident, securing with toothpicks. I stuck it in the oven for 25 minutes to get some of the bacon drippings removed, then added the brown sugar mix. I forgot at that point about the garlic salt, but it still tasted fine without it. I'll have to try it next time to see how it tastes then, but without it, it was still a 5-star recipe to us.

2 users found this review helpful
Reviewed On: Dec. 26, 2010
 
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