Learning Korean!! (dance dance dance) and cooking more Korean food^^

Insert dancing Ryan emoji here LOL

So I’m a visual learner. When on the Professional Practices Team as an advisor to other lawyers, all of my educational legal memos had charts. To me they are 2D ways of understanding complex concepts– a way to offer an alternative to the linearity of the western style education (bc almost educational systems leave out differing types of learners). 

Come to Korea and I use this to help me learn Korean, hooray! A recent chapter was on familial relationships. 

I swear I did not even begin to comprehend the familial relationships until I made this chart. And then it all snapped into place and I memorized the words easily hooray~

Last summer, I made the mistake of studying Korean language grammar. That time would have been better spent just learning more advanced words– so I changed my approach this time around. 

Other tips for me and my personal learning style: I usually don’t fuss about the “related words” and “related terms” if I don’t know them. I just write them down in a (growing) notebook. I can add them to vocabulary cards later, after I master the words from the chapter. I say this bc trying to learn all of the related words and terms slowed down my progress through the chapters. 

And this is important! Another way I help myself learn Korean is by reading recipes. (It’s also good for me to learn how to make 반찬 since that fresh produce is cheapest and freshest!) So I was super happy to see some new words I had learned this past week in this blog: http://www.82cook.com/entiz/read.php?num=1196880

The term for dough (반죽) was one I didn’t know until last week! But I understood the recipe better bc I knew that word. Yayyyy

So here I am making various 반찬 out of 무 (kind of a cross between daikon and turnip, so tasty! Def one of my favorite vegetables^^)

무전반죽– The batter for turnip mini pancakes nomnomnom (above)

Tasty mini pancakes nomnomnom nomnomnom I ate so many 

무조림– braised daikon-turnip-like vegetable 

I also don’t know what that green on top of the 김치찌개 is called in English. In Korean it’s called 비타민 which romanizes to “vitamin” but I know of no leafy vegetable called vitamin in English. Ah well. Hopefully it’s okay to put in 김치찌개 but if no no worries because it is after all a stew and everything can work in principle. 

And I will happily eat it bc I love 김치찌개 so much!! (It is likely what I cook and eat the most — when it starts boiling I practically start drooling lololol.) The flavors of sour fermented salty meaty and crisp from onions and scallions make my mouth so happy 😃😃

And to close: a few shots of the gorgeous moon tn– one day past full moon and she is so soothing 

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