Three things to close out summer

There’s a phrase in Korean 이열치열 (pronounced "ee-yeol-chi-yeol") which literally means "fight heat with heat." It reflects the cultural belief that the best way to counter extreme heat in the summer time is by eating or drinking something hot. The same philosophy applies to the cold which is why (surprisingly) it’s traditional to eat icy naengmyeon or buckwheat noodle soup in the winter time, not summer.

I don't need another excuse to eat cold noodles, since I do often and regularly throughout the year whenever the craving hits but as we’re entering fall, here’s your friendly reminder that cold chewy noodle soup is great not just in the winter when we’re supposed to or in the summer when it feels right but all year round. And what better use of the season’s final watermelons than watermelon noodle soup? It’s tangy, savory, refreshing, and just so slurpy for when I need to satisfy that chewy noodle craving. I know I say this often but truly — this was one of the yummiest things I’ve eaten this year.

In other news, we recently went on our first proper California road trip down famous Highway 1, stopping in Capitola for tacos, Monterey to see the most massive gathering of seals and sea lions I've ever seen, and Big Sur for stunning coastal views that had my jaw hanging open. We also got to see the famous Redwoods in Big Basin but more on that later. Without further ado, three things that have been on my mind as we close out summer...

1. The KBBQ-Chipotle remix you didn't know you needed

A couple years ago, I was working from home and had 30 minutes before my next meeting. In an attempt to assemble the fastest and happiest desk lunch possible, I created v.1 of this Korean-BBQ-meets-Chipotle-burrito-bowl salad..err..bowl. Because as fun as it is to enjoy KBBQ and everything else it entails — grilling at the table, conversing, wrapping the lettuce and herbaceous perilla leaves into bundles of meat and ssamjang sauce — I needed something faster, more convenient.

This ssamjang vinaigrette (recipe below!) is mouthwateringly good and combined with the drizzle of sesame oil and all of the elements of Korean BBQ deconstructed, it is a satisfying and totally non-boring weekday meal that you can riff with whatever protein and vegetables you have in the fridge. Prefer bulgogi or pan-fried tofu cubes? Sure. Leftover roast chicken from last night’s dinner? Absolutely. Just do me one favor and don’t skip the vinaigrette. You won’t regret it.

Ssamjang vinaigrette (1 serving)

Ingredients

2 TBSP rice vinegar

1 clove garlic

1 TBSP doenjang (Korean soybean paste)

1/2 TBSP gochujang (Korean red pepper paste)

1 tsp honey

1 tsp dijon mustard

Several small glugs of olive oil, about 1/4 cup

Salt and pepper

Instructions

Add rice vinegar to a measuring cup or medium sized bowl. Using a microplane, grate the garlic into the vinegar and let it mellow out for 10 minutes. Add doenjang, gochujang, honey, and mustard and whisk to combine. Gradually whisk in olive oil. Adding it slowly will help the dressing emulsify. Season with a big pinch of salt and a few cracks of pepper. Will store in the fridge for several days.

Full KBBQ salad bowl recipe here!

2. Tomato pasta and the case for perilla

On Monday, I went to Omnivore Bookstore here in San Francisco for a cookbook meet and greet with a food blogger I’ve been reading for over a decade. During the event, she mentioned not having sesame oil so she subbed in peanut butter for a quick lunch she was prepping for herself. I was both flabbergasted and intrigued by the substitute, but the second thought that immediately followed was, “How does one not have (or run out of) this staple?!”

Although unlikely to happen in my Korean kitchen, I began to wonder how many Americans are also missing sesame oil in their pantry line-up. So when I created this delicious tomato pasta earlier this week, I began wondering how many more American pantries are missing out on the incredible flavor and mouthfeel of sesame oil’s underrated cousin, perilla oil.

Aside from the unique and earthy flavor of perilla which 100% defines this dish, the best part about this recipe is that boiling the pasta is the only cooking required. I used linguine but feel free to sub out for spaghetti or even angel hair. With just a couple more staples like parmesan, garlic, and basil, you have yourself a super savory meal that took barely 10 minutes to put together.

You can find commercial perilla oils at any H-Mart near you but if you really want to up the quality and flavor, I highly recommend Grand perilla oil from Kim’C Market (this is the one I have), plus you can use my code FRUITANDSUP10 for 10% off!

3. A lesson from the Redwoods of California

Over Labor Day weekend, I drove down Highway 1 for the first time and finally witnessed the incredible beauty of the California coast. Looking out from the craggy cliffs into the impossible expanse of cold blue ocean, I felt like I was standing on the edge of the earth. We had fresh seafood and delicious tacos up and down the coast, but one of the underrated highlights of the trip was seeing the towering Redwood trees in real life at Big Basin National Park on our way back north.

I wasn’t living in San Francisco in August 2020 when the whole city went apocalyptic with thick orange smoke filling the skies from the CZU Lightning Complex Fire that burned across more than 80,000 acres, but I remember seeing photos from friends who were living here. And even today, the blackened bark and scorched branches are hard to ignore. But as we were heading back to the parking lot, I noticed this tree, standing tall, fire scars on full display, but with new growth undeniably finding its way up and out.

Every old growth Redwood in Big Basin has fire scars on them. They’ve been through multiple fires, probably even worse than those of 2020, but when they survive, they regrow and continue to persist.

So just in case you needed a reminder to keep going — that there’s a future after whatever fiery thing you may be facing — I hope this message finds you hanging on, maybe nursing your fire scars, but persisting. That's where I find myself these days, still in the aftermath of a major life struggle but these trees reminded me that if I survived the fire, there's only one way to find out what kind of new thing lies ahead.

Thank you for watching, subscribing, and reading!

Until next month,

<3 Miij