today is chinese mid-autumn and chuseok (korean thanksgiving day). i wanted to make songpyeon initially, a kind of crescent shaped korean rice cake which also has three colors but i didn't hv any pine needles so i decided to make these instead. though its not exactly a suitable time since hanami dango is made during the cherry blossom viewing season in spring where its a big event and widely celebrated in japan, i'm still glad i made these coz they're really quite good.
kimchi jjigae (chigae) or kimchi stew is a common dish found in korean households and restaurants/eateries. at home, we hv korean food pretty often coz this is one cuisine i feel like i do pretty well in. i don't really like cooking chinese nor am i good in western, japanese or italian but when it comes to korean cooking, i'm so familiar with it that it almost feels like i've done it for the past 10 years (when in fact i only dabbled with it since last year or so). of coz, i get a kick out of the spiciness too.