If There’s a Will, There’s an “A”: Young Dong Tofu April 4, 2008

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I must have been in sixth grade, when I got my book report I had written back from my English teacher. The paper had a big “C” written in red ink but was later crossed out, and replaced by an “A.” Next to it, she had left a comment that read, “I changed the grade because I wanted to reward you for what you know, instead of penalizing you for what you haven’t yet learned.” The English language was still very new to me then and I could not structure a sentence worth a damn, but she decided to focus on my potential instead of dwelling on the limitation. I frankly don’t remember much from my junior high days (thank goodness … can you say, “neon”?) but I’ll never forget my English teacher and the way she approached life. That’s how I now approach my life as well — or at least I try to look at a glass half full (as much as I can). And the way I approach my new vegetarian lifestyle is no exception.
When I tell people that I have given up eating meat, the first reaction is usually, “then what the f#%# do you eat?” I would have probably asked the same question a few months ago but now that I’m aware of all the possibilities that’s out there in the culinary world that doesn’t necessary involve meat, I can smile and answer, “everything.”
One thing I didn’t want to become was one of those annoying vegetarians who refuse to eat anything, or someone who always complains that there’s nothing on the menu that they can eat. Sure, it may be a little difficult to find something to eat at a steakhouse, but I’m telling you, if there’s a will (and a little creativity), there’s a way. Just because I gave up meat, that doesn’t stop me from frequenting, say, Korean restaurants to enjoy the delicious food I’ve always loved and enjoyed.

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Speaking of Korean restaurants, Young-Dong Tofu in Arcadia that is famous for dundubu Jigae (tofu hot pot) deserves an “A” in my book. I ordered the tofu soup with seasonal mushroom and vegetable bibimbap, and enjoyed the endless plates of banchan, and everything was delicious, satisfying and simply heavenly.
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Instead of focusing on things I cannot eat, I look at all the wonderful ingredients that are available – wonderful selection of mushrooms; fresh, seasonal root vegetables; picked everything – and savor them. Once you open up your eyes to the possibilities, you’ll quickly realize that the sky is the limit.
Life is definitely a glass half full. Or in this case, my stomach completely full.

Young Dong Tofu Restaurant
1311 S. Baldwin Avenue, #B, Arcadia, CA 91066
★★★★☆

New Year, New Challenge: Bibimbap January 11, 2008

Look! I spent all day in the kitchen preparing this beautiful Bibimbap for dinner! Okay, I’m lying. These vegetables and marinated pork belly came in plastic containers, courtesy of a neighborhood Korean mega store. God bless them.
Although Korean cuisine tops as one of my all-time favorites (I would say my favorites are ① Japanese, ② Korean, and ③ Italian, in that order), I know nothing about how to prepare any of the dishes. The pungent spices used in Korean dishes are so mysterious to my taste buds that I can never decipher what is what. The fermented soybean pastes aisle at a store alone has rows and rows of selections (which makes my head spin) so I can imagine the complexity, depth and uniqueness of each of ingredient.
Learning a thing or two about how to cook Korean food definitely sits on top of my culinary “to do” list for 2008. I grew up eating Kimchi and Gulgogi but our family never made them at home so I’ve decided that I’m going to be the first one in the family to make my own kimchi! I found a kimchi recipe in a Japanese lifestyle magazine called Esse (I would say it’s a Japanse equivalent of Real Simple), and although it’s not Korean, I trust this recipe will deliver an authentic result. I’ll keep you posted : - )