Saturday, October 31, 2009
Happy Halloween!
Although Korea doesn't celebrate Halloween, I was able to find some really fun pictures of Korean kids in historical Korean costumes. Enjoy and be safe!
Friday, October 30, 2009
Little Seouls Facebook Fan Club
If you haven't already joined, our Little Seouls Facebook Fan Club is a great way to get updates on new products as well as interact with other parents. We also have special giveaways and coupons that are not listed on the blog or our website. If you haven't joined yet, join by clicking on the right side of this page.
By joining, you can also take advantage of the 10% discount coupon that is set to expire on November 1st, 2009. Only 2 days left!
By joining, you can also take advantage of the 10% discount coupon that is set to expire on November 1st, 2009. Only 2 days left!
Tuesday, October 27, 2009
Squash Pancake Recipes
Here's Maangchi with yet another great recipe to try this season. It is called "hobakjeon," which are Korean squash pancakes. I love how she gets into Halloween with her cute costume and music!
Saturday, October 24, 2009
Pumpkin Porridge Recipe
"Hobakjuk", known as pumpkin or squash porridge, is easy to make. It is a great side dish to make during the cold fall season.
Ingredients:
1 lb (500 g) peeled, chopped pumpkin
5 cups of water
1/3 cup rice flour
1-2 tablespoons soft brown sugar
1/2 teaspoon salt
2 tablespoons toasted pumpkin seeds or pine nuts
Directions:
Place the pumpkin in a pot in 4 cups of water. When it comes to boil, reduce heat and simmer for approximately 25 minutes (until the pumpkin is very soft and easily breaks apart).
Mix the rice flour with the remaining cup of water, then add the mixture into the pot of softened pumpkin. Bring to a boil over medium heat, while stirring often.
Reduce heat and simmer for 2 minutes, then add the sugar and salt.
Serve in individual bowls, and decorate it with the toasted pumpkin seeds.
Serves 6-8 , Prep time 10 minutes, Cooking time 30 minutes
Great recipes like this can be found in the cookbook, "Authentic Recipes from Korea."
Ingredients:
1 lb (500 g) peeled, chopped pumpkin
5 cups of water
1/3 cup rice flour
1-2 tablespoons soft brown sugar
1/2 teaspoon salt
2 tablespoons toasted pumpkin seeds or pine nuts
Directions:
Place the pumpkin in a pot in 4 cups of water. When it comes to boil, reduce heat and simmer for approximately 25 minutes (until the pumpkin is very soft and easily breaks apart).
Mix the rice flour with the remaining cup of water, then add the mixture into the pot of softened pumpkin. Bring to a boil over medium heat, while stirring often.
Reduce heat and simmer for 2 minutes, then add the sugar and salt.
Serve in individual bowls, and decorate it with the toasted pumpkin seeds.
Serves 6-8 , Prep time 10 minutes, Cooking time 30 minutes
Great recipes like this can be found in the cookbook, "Authentic Recipes from Korea."
Friday, October 23, 2009
Great Games for the Upcoming Holidays!
With the holidays and New Year's coming, we have stocked up on our inventory of traditional Korean games. We have also recently added Baduk and Janggi to our list of products! And of course don't forget the Hwatu cards and Yute game! A great way to bring culture to your holiday gatherings!
Korea's Version of the Tooth Fairy
Recently, my 6 year old lost his first tooth! My father, who is a first generation Korean American, told me that Koreans do not practice the Tooth fairy. Instead, Korean children are taught to throw their lost tooth to the roof, in hopes that a bird will find it. It is believed that the bird will bring good fortune through a new tooth!
Tuesday, October 20, 2009
Pororo Cake Design
Look how cute these are! Too bad the cake designer is in Korea!
Design and photo credit to http://blog.naver.com/cakegirl_kim
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