I’m so excited to share some of Bowl #2’s mother’s cooking. I learned how to make bibimbap and bindaetteok from her last time we visited, so I was super eager to learn how to make more Korean food this time around. Last night, we had galbi wraps (ssäm) and hobak jeon, both of which were so delicious. The galbi was prepared and marinated by a client of hers, but she showed me how to make the hobak jeon and did all the rest of the ssäm fixings, as well as the ssamjang (chili paste dip) and gireumjang (sesame oil dip). The recipes are below. Also, I apologize for the blurriness and awkward ISO on this pictures — I was embarrassed to be whipping out a giant DSLR in front of Bowl #2’s somewhat baffled (but good-humored!) parents, so I was a little too hasty about snapping these!