Discover how to taste with our eyes from Lori Lynn

Korean food has reached another milestone in America. In the past, the concept of Korean food was so foreign that it blended into just as an Asian cuisine and was often misconceived as Chinese food or even Japanese food. Gradually, Korean food started to have an identity and people are getting the idea of what Korean food is. Korean BBQ and Kimchi became the epitome of Korean cuisine. People were going out and seeking various Korean restaurants for those kinds of foods and slowly grasping the idea that with Korean food, it will always be accompanied with small side dishes called Ban-chan. Now, it has been recognized that Korean foods are colorful and rich in different tastes and range from stews to salads, to side dishes to main entrees, and from meats to vegetables – all cooked in so many different ways. Increasingly, people outside of the Korean community are stepping into Korean supermarkets to not only buy already prepared Korean side dishes and entrees, but are actually discovering the ingredients to their favorite Korean foods and making their own recipes!

Avid food blogger, Lori Lynn (full name, Lori Lynn Hirsch Stokoe), is one of the pioneers of non-Koreans that discover Korean food not just in restaurants, but also in their own kitchen. Most known for her blog, ‘Taste With The Eyes’, Lynn is a mother, private school accountant, professional table setter, and food critic.

She has been in the food industry for more than 20 years. She worked in the restaurant industry from cooking to serving and also was involved in the wine industry. It was in June 2007 that her love for eating and cooking food, experiments with food photography, winning ribbons at county fairs and festivals for table setting that has led her to creating her blog. ‘Taste With The Eyes’ is no simple blog. It is not just about cooking last night’s dinner, baking, or following recipes… Lynn is a visual learner and cook, and it is from that style of cooking that Taste With The Eyes, ‘where the image is meant to titillate and inspire the cook’, was born. On Taste With The Eyes, Lynn shares dishes that are unique and special – ones that highlight a technique, ingredient, or combination of flavors that titillated [her].” Not only will it have reviews on great restaurants she has discovered, but it will also have her own recipes of foods inspired from other dishes and cultures. Among these dishes that are inspired by other countries, Korean culture is one of her current major influences.

“Over the past few years I have fallen head over heels for Hansik (Korean Food),” said Lynn. In the past, her exposure to Korean food was very limited. She knew about Korean food but did not know how various Korean foods can be. In 2011, she was invited as a critic to the ‘2011 Top Chef Korea’ in San Diego. She had brought her friend, Gina Lee (formerly Gina Marshall, married to a Korean husband and is currently the owner of Gina Lee’s Bistro in Redondo Beach) to accompany her and for support. This wasan eye opening event for Lynn, as it opened a whole new world of tastes to her.

After ‘2011 Top Chef Korea’ in San Diego, she made Lee take her to the local Korean supermarket in Torrance, Hannam Chain. This was the first time Lynn stepped into a Korean supermarket and had actually went through each aisle inquiring about each and every item that had caught her attention.

▲Lori Lynn ⓒ2013 heraldk.com

This was the start of her love and actual making of Korean food. “I always shop [at Hannam Chain] as it is close to my school. They have a gigantic selection of produce and fish. I just love pushing my cart up and down the aisles and buying things I know nothing about!” said Lynn. Her pantry is definitely a testament to that statement, which has a whole shelf that is packed with major “Asian” ingredients needed in cooking Korean food such as gochujang (Korean red chili paste), chamgireum (sesame oil), and gochugaru (red chili flakes). Her refridgerator also has a small jar of Kimchi and even a bottle of soju (distilled rice liquor) and makkgeolli (unfiltered rice wine). Since then, Lynn stated that she has “purchased a boatload of Korean cookbooks, have had the pleasure of dining at many Korean restaurants, and was invited to review many for a recent publication.”

Vist Lori Lynn’s Blog at Taste With The Eyes: http://www.tastewiththeeyes.com

Follow Lori Lynn through Twitter: @tasteblog

BBQ OYSTERS – KOREAN STYLE RECIPE

Gochujang Butter, Kimchi, Scallion
Fanny Bays are hefty and beautifully fluted, the meat is smooth with a clean cucumber finish. The town of Fanny Bay is located on the inner coast of Vancouver Island, British Columbia, Canada. They’re one of our favorites, meticulously farmed… you rarely get a bad Fanny.

Step by Step Instructions
*Make sure to have the toppings ready to go before grilling the oysters.*

How to Make the Korean Butter for the BBQ Oysters:
1. In a small sauce pan, melt one stick of butter then whisk in 2 T. gochujuang (Korean red chili paste).

2. Let the butter cool down, whisking occasionally, to get a homogenized mixture.

3. Keep warm, but not hot, to prevent it from separating.

Preparing Toppings for the BBQ Oysters:
*Make sure to have the toppings ready to go before grilling the oysters.*
1. Place a mound of Kosher salt on small plates. (The salt will make a stable bed to hold the fluted shells upright).

2. Slice napa cabbage kimchi into thin ribbons. Slice scallions very thin.

How to Grill the Oysters:
1. Place rinsed cold live oysters on a hot grill, cup side down, for about 3 to 4 minutes until they pop and sizzle.

2. Use tongs to remove the hot oysters from the grill.

3. Then use a folded kitchen towel to stabilize and hold an oyster, protecting the hand holding the oyster.

4. Insert the tip of the oyster knife into the pointy end, next to the hinge.

5. Wiggle the knife into the oyster then twist the knife to pop the shell open.

6. Wipe the knife clean to remove any bits of shell clinging to it.

7. Then use the knife to cut the muscle that holds the oyster meat to the shell.

8. Serve immediately (*See instructions on ‘To Serve and Eat’)

*Additional tips on shucking Oysters from Lori Lynn:

While cooked oysters are much easier to shuck than live ones, it still can be dangerous. Never point the tip of the knife toward the hand holding the oyster, as it can slip and stab your hand. Practice slanting the knife downward. A chain mesh glove can be
worn for extra protection. And it might be best to save those beers for after the oysters have been shucked…

To Serve and Eat:
1. Top the hot shucked oysters with a dollop of warm gochujang butter.

2. Place a small mound of kimchi on top, finish with a sprinkling of the scallions.

Additional comments by Lori Lynn: In fact, it’s fun to have a production line – as oysters are ready to come off the grill – shuck, dress, and serve them to the guests huddled around the BBQ. Each oyster cooks in its own time, depending on size, and the hotspots on the grill.