With fall just around the corner and the temperatures beginning to fluctuate daily, it will be just a few short weeks before the changing of the leaves colors transition into their beautiful autumn hue.
Pedro “PoP” Aguon was a chef in the Navy. PoP passed down to his family his extensive knowledge of cooking, and his daughter, Arlene Sablan Aguon, is kind enough to share some of PoP’s recipes and cooking tips with us.
Autumn is the most exciting season for outdoor activities in Korea, where 70 percent of the country is covered in mountains. If you go hiking this time of year, you will have an unforgettable and wonderful experience.
If you’re American, all things pumpkin might be your go-to for fall and the holiday. But in Korea, pears, apples, tangerines and persimmons reign king. For me, the persimmon is the definite representation that fall has arrived in Korea.
My bulgogi recipe is a very simple dish to make, it takes a small bit of preparation and then a quick fry. The best bit is you can keep the sauce for months, I tend to make it up in batches and then add a little to the meat I want to use.