Work by a Grade 3 Class at FACTS, 2008–09
- Samir
Recipe 3:
Nana’s stuffing - Aimon
Recipe 4:
Kalbi - Jack
Recipe 5:
Fried Rice
Here are some things to think about:
Who is in your own gallery of valued cultural treasures?
From who have you learned? (And what?)
What do you value and want to pass on?
Where have you taken a stand?
Playing & Learning With Folk Arts
Photo of Samir (left) and Aimon (right)
Recipe Book
Aimon
Recipe 4: Kalbi
Ingredients
1 lb. of thin beef short rib
2 tbsp of brown sugar
2 cloves of fresh garlic (minced)
2 stems of green onion
1 tsp. black pepper
1 tbsp. of sesame seeds
1 tbsp. of sesame oil
3 tbsp. of soy sauce
2 tbsp. of rice wine
- Clean short ribs (the fatty part) and add brown sugar to tenderize the meat.
- Add minced garlic, chopped green onion, black pepper, sesame seed, wine and soy sauce. Mix and marinate for 1 hour. Add sesame oil last. Mix well.
- Cover and leave in the refrigerator over night.
- Broil in oven or out door grill for 5–7 minutes on each side. Don’t over cook.
Interview with Halmuni
Aimon: Over time, have you changed the way this dish or meal is cooked?Halmuni: No, it’s been the same recipe for the last 40 years.
Aimon: Did someone teach you how to make this meal?
Halmuni: I learned from a Korean friend in the U.S., but I remember my mother cooking…
Aimon: How does eating this food make you feel? What does it remind you of?
Halmuni: It reminds me of family in Korea. It makes me happy but also I miss my family. It’s a traditional holiday main dish. I love to make it for Aimon because he loves to eat it.
Halmuni
Halmuni is 71 years old. She lives in Boly Rock. She lives in a big house with a big back yard. She has black curly hair. She has brown eyes. She does not have an apron. Her voice sounds sweet and soft. She likes to go to the dock, walk and feed the ducks. She has a few wrinkles. She likes to stand in the kitchen near the stove.
By Aimon