I’m putting my journalism reference books to good use these days.
etruscangirl asked: Hello~ I have a question about the 깍두기 recipe that you posted. I followed the recipe exactly, but mine does not look as red as the picture you posted. Do you think I should add more red pepper powder? Thank you!! ^^
Mine looked paler in the beginning as well. The colour will darken more as it ferments, but you could try adding a bit more powder. The recipe also said to rub the powder into the radishes with your hands as you mix it (wear gloves so it doesn’t stain your hands), this might make the colour stick more, but I just used a spoon. Good luck, you’ll have to let me know how it tastes!
“I decided to break the law to provide a necessary medical service because women were dying at the hands of butchers and incompetent quacks and there was no one there to help them. The law was barbarous, cruel and unjust,” he said at the time, “I had been in a concentration camp and I knew what suffering was. If I can ease suffering I feel perfectly justified in doing so.”
“The situation in Canada is much better than in most other countries in the sense that abortion is practised by good physicians under good conditions…I believe as a medical doctor my duty was to help humans, and I did it.”
tembleques reblogged your post: The pendulum swings the other way: Unexpected racial discrimination
I agree completely with you. While I’m caucasian, I was born and raised in Latinamerica and have a Dutch last name - and…
… I also think it’s a dreadful example to imprint on the students, especially young ESL learners, because it’s very unlikely that in one classroom (at least in the Western world) all students are going to be a homogeneous group. What I feel schools, colleges, whatever institutions are doing is misleading ESL learners into thinking that the only people who can teach them English must be a native English speaker from a native English speaking country, and to hell with any idea that IN FACT English is so diverse that it really does not matter if the English teacher comes from the UK or Mozambique or Argentina.
I worried about that too when I first applied for teaching. I found some places look specifically for Korean/Asian teachers (especially female ones). But yes, usually it goes the other way. :P
abcinkorea replied to your post: The pendulum swings the other way: Unexpected racial discrimination
I feel you. Even when I was applying for international schools, I felt they wouldn’t accept me because I didn’t look Caucasian, meaning English couldn’t possibly be my native language (which it is.)
I worried about that too when I first applied for teaching. I did find some places look specifically for Korean/Asian teachers (especially female ones), but yes, usually it goes the other way. :P
The pendulum swings the other way: Unexpected racial discrimination
“Sooo, what’s your background? Are you…Chinese?”
“No, actually, I’m Korean.”
“Right, nice…are you married?”
“Yes.”
“Oh, I see. When I saw your name I wasn’t expecting you to be…Asian.”
“Yeah, well, Hammond is my maiden name. English is my first language.”
A conversation during yesterday’s interview for a PT, casual conversation academy run by Koreans, not unlike a couple other experiences I’ve had.
I’m not sure if I got the job, but pretty sure I’ll be first on the chopping block if the other applicants are equally qualifed…and not Asian.
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I live in a multicultural city where I often hear complaints against caucasians of racism and racial discrimination. After recently applying to two English academies managed by and catering to East-Asian populations, however, I’ve been reminded that the pendulum easily swings the other way.
I’m not obligated to inform employers of my superficial name-ethnicity incongruence - even if you’re a language school catering to Asians. You’re not running an English academy in Asia where it may be acceptable to hire “White” people so you can visually advertise your “Englishness” (Still racial discrimination).
We live in a transient, global society where one should never make assumptions about ethnicity and language abilities based on last names or appearances. One should be especially reluctant to make assumptions in North America which has been largely populated by multiple generations of immigrants.
I have friends who are third/fourth-generation “Asians” and friends of mixed racial marriages with “foreign-sounding” names. My husband is a white-Russian immigrant who still forgets articles and prepositions and I’ve met Irish people I can hardly understand.
As an English academy or college hiring in Canada, I expect you to stand by the quality of your employees based on skill and character, not skin-colour and eye shape. The employer and potential students should assume that if I’m applying for the job and not lying on my resume, I’m a competent English-speaking applicant passionate about teaching.
I should not feel that my ethnicity compromises my chances of getting a job.
깍두기 (Kkakdugi - white radish kimchi) - One of my favorite kimchis; it pairs well with pajeon or rice for a simple meal in itself.
I knew I couldn’t do without it once I got to Canada, so I experimented with making my own using Chang, Sun-Young’s recipe from A Korean Mother’s Cooking Notes (I’d recommend it. It includes extra tips and is authentic yet simple. I’m not always a fan of the newer fusion/fancier Korean cookbooks).
Recipe
The first time I made it I didn’t leave it out long enough (I left it 24hrs) because the apartment was pretty warm, but it wasn’t long enough so it took about a week and a half in the fridge before it lost its bitter taste and got nice and sour.
Prep time is about 25-35 min
2 lbs Korean white radish cut into 1/2 in. cubes - I peeled it first (8 cups)
1/2 Tbs table salt
1/2 Tbs sugar
4 Tbs red pepper powder
1/4 C. chopped green onion (I didn’t have it at the time so used Korean chives 부추)
1/4 c. fish sauce
1 Tsp minced garlic ( I like it garlicky, so I used maybe 1Tbs)
1 Tsp minced ginger (Again, I like it more flavourful so used app. 1Tbs)
2 Tbs chopped shrimp (I didn’t have it, so I used salted shrimp 새우젓, which I rinsed to reduce saltiness)
1 Tbs sugar
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1. Sprinkle and toss radish cubes with salt and 1/2 Tbs. sugar. Let stand for about 15 min. and drain. (Taste it to check for saltiness, I rinsed mine a bit after).
2. Using rubber gloves, combine 1 Tbs red pepper powder and radishes. Mix well by rubbing in the pepper powder to give radishes a reddish tint (I just stirred mine in)
3. Clean green onions (or chives) and half them, but into 1/2 in strips. (I just chopped the chives in 1/2 in strips)
4. Mix fish sauce with 3 Tbs red pepper powder; mix well.
5. In a bowl, mix garlic, ginger, shrimp and red pepper powder mixture and add the radish cubes. Mix well before adding green onions and sugar (otherwise the kimchi liquid will thicken). Mix well.
6. Leave the finished kkakdugi in a covered container at room temperature. After a day, taste the broth and see if it’s begun to ferment. If it has, store in an airtight container for 3-4 days before serving.
