Thanks for Being an Ally! Look at what you’ve accomplished for North Korean Refugees.

On Monday, February 29th, we celebrated our latest women lab talk in Hillside Residence:

Far From Heaven. The Unspeakable Lives of North Korean Refugees.

Far From Heaven Banner February 29th

12783720_773423549468309_7432666579299628601_o

Introducing the workshop and testing the energy level! We started with some great energy but I saw it increased!

C360_2016-03-02-09-16-47-995

Kris Moon speaking.

C360_2016-03-02-09-18-10-844

Casey Lartigue speaking.

C360_2016-03-02-09-17-16-314

Yeongnam Eom or Ken, as he likes to be called, speaking.

C360_2016-03-02-09-18-33-881

Rachel Stine speaking.

12794971_773423546134976_5897402111503017893_o

The whole panel answering people’s questions.

We were more than 44 people and started a fruitful conversation about North Korea, North Korean Refugees and how we could help them to find their way and make them more powerful.

12771813_773424346134896_5537421151677492465_o

From right to left, Mallory Gleizer, Casey Lartigue, Kris Moon and me.

Moved by solidarity, we met, we learned, we ate (Spanish Food!) and we shared. 

1456877682586

I made three Spanish Tortillas for this special occasion. I made Gazpacho too.

We shared indeed and look at what you’ve accomplished for North Korean Refugees: 1,000,000 Won has been raised!!

You did it! You did it and the credit for it all belongs to you! (You did it, “My Fair Lady”, by  Alan Jay Lerner & Frederick Loewe).

We truly could not have accomplished it without your active support. 

I have already transferred all your donations and I am sure they will make a huge impact.

THANK YOU. 

A 500,000 Won donation went to Rachel Stine (Helping Hands Korea). They will use it for refugee rescues.

A 500,000 Won donation went to Teach North Korean Refugees. They will give 100,000 Won to Ken and 400,000 Won will help refugees with resettlement and language classes.

I would like to finish this entry by mentioning Casey Lartigue‘s lovely words which make the perfect colophon:

“Yesterday I spoke at a fantastic event organized by Ana Dols. I met her on Feb 2 when I was a featured speaker at an event introducing (TNKR) Teach North Korean Refugees to the American Women’s Club.

I said then during Q&A: I hope this will be a movement rather than a moment. At the end of the event, Ana told me that she wanted to invite me to speak at an event.

27 days later, I was speaking at a Women Lab Korea event. Ana is a newcomer to NK refugee issues, but she organized a really smart panel.

Sunghoon Kris Moon to give an overview about North Korea.
Ken Eom to discuss his own escape from North Korea and his adjustment.
Casey Lartigue to discuss the way (TNKR) Teach North Korean Refugees(now the North Korean Refugee Education Center at AOU) helps North Korean refugees improve themselves.
Rachel Stine to discuss rescuing North Koreans trying to escape to freedom.

I learned some things and also had some things I already knew shaken from the cobwebs in the archives of my mind. I have now given so many speeches that I am ready to get to Q&A to hear what people think. Of course many audiences want to talk about titillating stories about the leaders of the NK regime, I try to be patient, count to 10, remember there was a day I was in their shoes, then answer while trying to encourage them to think about something practical they can do.

It seemed that I had a connection with many people in the room. Sunghoon Kris Moon showed one of Yeonmi Park‘s speeches. Of course, Yeonmi was Ambassador of TNKR and we hosted a podcast together. And we discovered some personal connections.

Rachel Stine was one of the volunteer tutors back when I was the International Adviser to the Mulmangcho School.

Several of our current and past volunteers were at the session. Peter Daley is Mr. Reliable, coming to many of our events in addition to being a tutor and coach in our program. Renee Cummins remains one of our biggest cheerleaders. Eileen Chong has kind of snuck up on me, coming to many of our events, being a coach in our program, helping us with graphics.

Many others. But the woman of the hour was Ana Dols. I meet many people at events who say they want to organize an event. There is a lot of happy talk at events, with people saying they will do one thing or another, then when they leave the event, it seems they forget to do most of what they have said. But not Ana. She followed through, kept the speakers updated, then she got it done! Don’t call her a by-stander!”

 Once again, thank you!
Advertisements

Cocido madrileño, or how the Holy Inquisition helped to invent a dish

As I wrote in Spain meets Korea there is not just one Spain but many. Basque people, Catalonian people, Galician people, Andalusian people, Madrilenian people…They all have their own language, culture and history.

However, Spain is rapidly connected to siesta, sangría, paella or matadors.Spain is siesta, sangría, paella or matadors, but much more. All these clichés and stereotypes are either born from a lack of knowledge or a simplification of reality.

Spain is diverse and we are here to show it. So welcome to a new culinary lab-adventure! How about a lively, colorful, virtual tour of Madrid, complete with a tasting of cocido madrileño? Welcome on board!

la-bola_carta51

Cocido Madrileño, in La bola Restaurant in Madrid

Last Thursday, April 16th we started start the morning with a cocido madrileño cooking demonstration.

Cocido madrileño is a pork meat, potato and chickpea stew that dates back to the Middle Ages. This fragrant, rich hearty stew is Madrid’s signature dish.

At its most basic a cocido, a stew or a pot-au-feu (French) consists of a big pot (known as olla) where you put everything (vegetables, meats, legumes) in and let it boil.

In fact, every country has its pot-au-feu!, says Leah Messinger (Afar, Spain’s Progressive Dinner: Cocido Madrileño) and Cocido Madrileño is Spain´s pot-au-feu.

Madrid

The region of Madrid

I have read some cocido madrileño recipes. I give more references at the end of the post. The one below is from Spain info:

Ingredientes del cocido diapo

Photo credit: Petra Sjögren

And do not miss the video of this English chef settled in Madrid, talking about Madrid and cooking its signature dish, the cocido.

I really like cocido very much, I find it tasty and a life guard-dish!: you can eat for two-three days with the leftovers of the cocido. There is nothing to be
is thrown away and you can “re-invent” the dish every time. For example, after first day’s feast you can make ropa vieja, a fried mix of chickpeas and meat (a speechless sacrilege to be committed: ropa vieja with a fried egg!). I love the croquetas made from the cocido’s meat, they are really tasty. Finally I like the Pringá too, which is made with the fried meat leftovers and bread.

IMG_1471

Photo taken by Petra Sjögren.

IMG_1456

Photo taken by Petra Sjögren

IMG_1469

Mónica García, Spanish, incidental cook, blogger and friend.

1430453679610

Our kitchen in Hillside Residence.

And while the cocido was over the flames, we began our journey back in time to the 16th century – the era of the Spanish Hapsburgs (Austrias in Spanish), the royal family. In this web you can find some tips to plan your visit to Austrias Madrid.

But, let’s have a pinch of history…

You might like to know that the chickpea was introduced in Spain many centuries ago, very likely by the Carthaginian, however the Spanish word for this legume is garbanzo, from the Mozarabic word arbanço.

Cocido madrileño is probably the most representative dish of Madrid’s cuisine. Like many other Spanish dishes (e.g. Paella Valenciana) its origins are humble. Being prepared by the popular classes firstly, it is only at the end of the 19th century and beginning of the 20th that the cocido became popular among the high classes and even the Royal Family! –however, ingredients were not the same and by the quantity of meat you might recognize the “royal” cocido.

The cocido is believed to be created in the late fifteenth century as an evolution of the Ashkenazi Jewish cholent (טשאָלנט), (literally: -chaud-, hot, and –lent-, slow)- and the Sephardic (Spanish) Jewish dish adafina, a hearty long-cooking dish of chickpeas, garlic, lamb and seasoned stock, prepared the night before the Jewish Sabbath.

As the pot could remain over a low flame without an attendant, the violation of Jewish religious law was avoided.

Under the power of the Inquisition, the traditional recipe of adafina underwent a change (now you understand from where does the title come).

The Marranos (Jews living in the Iberian Peninsula who converted or were forced to convert to Christianity), in order to prove the sincerity of their conversions, had to incorporate pork (lard, bacon, chorizo (pork sausage) and morcilla (blood sausage) into their adafines, shaping the stews from which cocido madrileño and its dozen of variants are natural product.

So by the late 15th and early 16th centuries, all these stews were called, interchangeably, adafinas, hamin (or cholent, in Hebrew), trasnochados (in Spanish) cocido (this was commonly used by the late 1500 and it received its appellation madrileño during the 17th century) or olla podrida (that literally means “rotten pot” or hodgepodge). The olla podrida manchega (native from Castilla La Mancha)–whose base was pork and beans- was a popular dish in the 17th and 18th centuries.

Cocido madrileño’s popularity was growing enormously. It was one of the most consumed dishes in Madrid and the most popular, after callos a la madrileña, the Madrid-style tripe. Cocido was included in menus of all kinds of establishments like taverns.

Later, after the Civil War its popularity decreased. Nowadays cocido madrileño is mostly a homemade dish for special occasions. It is more pricey and you can find it not only in bars –offered as menu del día (set menu)-, but also in hotel restaurants as a gourmet specialty.

And then it was time to enjoy the violin recital by Sammy Park and to serve the cocido on the table…

Cocido Madrileño cartel en coreano

IMG_1475

Sammy Park. Photo taken by Petra Sjögren.

IMG_1473

Sammy Park. Photo taken by Petra Sjögren.

And we did it traditionally. You have to overturn the pot and the ingredients of cocido must be served separately. Each serving is known as vuelco (overturn or twist).

The first course or vuelco was a soup served with noodles -the stock of the cocido is drained and the noodles (fideos, Spanish) are cooked in it. In the second vuelco, the chickpeas come in a serving dish with the vegetables–the sautéed cabbage, the carrot and the turnip (not the onion which is added to the broth to give it flavor, but it has to be later removed). And then with the third vuelco, the meat is served.

20150416_123323_LLSBut where to go to have cocido in Madrid?.

Playing with the idea of the vuelcos, an recent article in El País (New twists on Madrid’s most famous dish), introduces us the best places where to have cocido madrileño.

For the fourth year running, the capital has staged a six-week event to promote cocido Madrileño (the route of the cocido madrileño). Twenty-six restaurants have taken part and the article describes us the unique take of each of them.

Ruta del cocido 2015

the Fith Cocido Madrileño Route

But apart from the new restaurants that Camille Lavoix and Andrea Nogueira help us to discover, the classic places are still a marvelous option to enjoy this hearty stew in Madrid.

For example, you can go to Lhardy, one of the first and oldest restaurants of Madrid, located in the centre of Madrid in the Carrera de San Jerónimo street, close to the Congreso de los Diputados (the Spanish Parliament).

Casa LhardyYou can also try Malacatín established in 1895 as a wine bar and located in a much more modest neighborhood, as La Latina, and that on Sundays hosts the El Rastro flea market.

You might love too the Tavern La Bola, located near the Palacio Real where thousands of cocidos have been served since 1870.

We finish our session by thanking Ñ Magazine …..

share(1)

Revista Ñ Corea and some participants. Thank you!

… and learning about the Korean artist Kim, Ki-Hoon(김기훈) whose Sunev installation was in our test kitchen.

06-%ea%b9%80%ea%b8%b0%ed%9b%88-%ea%b3%b5%ea%b0%84%ec%9d%98%ec%97%ac%ec%8b%a0-2008-%ec%8a%a4%ed%85%90%eb%a6%ac%ec%8a%a4%ec%8a%a4%ed%8b%b8,%20%ec%b2%a0,%20%ea%b8%b0%ea%b3%84%ec%9e%a5%ec%b9%98,%20%eb%aa%a8%ed%84%b0-180x12

SUNEV by Kim, Ki-Hoon (김기훈) What do you see?.

Please, find more recipes and information about this hearty stew at Wikipedia, Afar Magazine or Havers to table.

Korea meets Spain: labs to dive deeper into the Spanish food and culture.

There is not just one Spain but many. Spain is diverse and there are surprising attractions at every turn. Korea meets Spain wishes to show up different elements about the Spanish food and culture as well as to look beyond the Spanish clichés of siesta, sangría, paella or matadors.

Seoul Forest Sculpture by the Spanish artist Jaume Plensa.

Thursday, April 16th

Cocido madrileño (Madrilenian stew) 스페인 마드리드 지역의 코씨도 요리

Description:

A Spanish4FunCooking Lab event. Cocido is a traditional chickpea based stew from Madrid that dates back to the middle Ages. Fragrant and substantial, Cocido is prepared with meat and vegetables and arrives at the table in three courses, known as tres vuelcos. The broth with noodles precedes the legumes and vegetables, which in turn set the stage for the meat.

The audience will enjoy a breathtaking view to Seoul’s skyline in a 250 m2 empty flat only furnished with the perfect table to enhance this Womenlabkorea Luncheon. We will cook the Cocido’s recipe and while our stew is over the flames we will make a virtual trip to The Madrid of the Spanish Habsburgs, known as “the Austrians” in Spanish and will admire the Plaza Mayor, silent witness of bullfights, executions, and coronations.

When overwhelmed by the echoes of the secret culinary life of the crypto-Jews back in the 16th century, a solo violin by Sammy Park will set the stage for the three vuelcos.

Schedule: 9:30AM- 12:15PM

Venue: Hillside Residence

Cocido Madrileño Cocido MadrileñoThursday, April 23rd

Hallyu to Spain.

Description:

A #WMLABTALKS event. Inspirational thought provoking lectures. We will talk about the future of work and the key shifts that women can make to prepare themselves to a future-proof career. Example of both personal and professional reinvention, we will interview the Spanish blogger Mónica García Cabello.

Through her blog (withoutbabymonsters), Mónica García brings the South Korea popular culture to the Spanish audience. She lives in Seoul and loves it. Gifted with a voracious curiosity, every very week she goes in the search of the unexpected city, that she watches, explores and tells us about as soon as her “baby monsters” are Where the Wild Things Are

Schedule: 10:00-12:00

Venue: Hillside Residence

#WMLABTALKS Thursday, May 7th

WE ARE KOREAN WOMEN

Description:

A #WMLABTALKS event. Inspirational thought provoking lectures.

A Korean journalist, Hye-Rim Kwon and Ana Dols, the Spanish catalyst of  WOMENLABKOREA, will talk tête à tête about how do Korean women look at their past and face modernity. WE ARE KOREAN WOMEN will be a female-focused collective dialogue to challenge stereotypes and clichés about being a woman in South Korea.

We will practise yogalates with Uliana Golovko and we will taste our SpanishFIKA” -we like the idea of Swedish FIKA but we fuse it with  the signature pan tumaca Catalonian breakfast or snack-. Finally we will discover Sogokjuand we’ll taste it!-, the 1500 year old beverage, and be captured by Simcheongjeon, a story of the Korean Pansori storytelling tradition. More than a workshop, WE ARE KOREAN WOMEN will be a celebration.

Schedule: 9:30 AM-12:15 PM

Venue: Hillside Residence

We are Korean Women We are Korean Women(4)Monday, May 26

Chocolate con churros (the popular “churros” snack). 마드리드와 오리지널 초코라떼   추러스를 맛보세요

Description:

A Spanish4Fun-Cooking Lab event. Churros, the Spanish fried-dough pastry, are already part of the mainstream Seoulite culture, where there are currently 21 franchise churro brands, 17 of them registered last year. Churros are the quintessential Madrilenian breakfast. Either thin (or sometimes knotted) or long and thick, they are eaten dipped in hot chocolate or café con leche. The recipe in hand, we will be making our own churros and dunk them in a very thick chocolate -the authentic one- dip. And while we indulge ourselves with this popular snack, we will discover the controversial history of churros’ origin, the Latin American variations of the churros, or where to have the best chocolate con churros in Madrid, a city made for foodies.

Schedule: 13:30 AM-15:30

Venue: Seorae Global Village Center 서울글로벌센터 – 서울특별시

CHOCOLATE CON CHURROS in KoreanCHOCOLATE CON CHURROSMonday, June 9th

Paella Valenciana

Description:

A Spanish4Fun-Cooking Lab event. The worldwide-known Paella is a blend of savors and colors from the Mediterranean Sea. The origins of this iconic dish are humble, Paella was originally farmers’ and farm laborers’ food, cooked over a wood fire for the lunchtime meal and traditionally eaten straight from the pan. It was made with rice, plus whatever ingredients were to hand around the rice fields and countryside (the so-called Huerta). We will try the original Paella Valenciana Recipe and travel to Valencia, whose sunlight was the painter Joaquín Sorolla’s inspiration.

Schedule: 13:30 -15:30

Venue: Seorae Global Village Center 서울글로벌센터 – 서울특별시

PAELLA WORKSHOP POSTER 2015 09 JUN(1)Thursday, May 28th

Survival Spanish. Spanish smarts for smart tourists.

Description:

A Spanish4Fun event. Five sessions to help participants to navigate their way through some common scenarios (at the airport, traveling around the city, at the bank, in a restaurant, …), whether they are in Spain or Latin America. Survival Spanish will be useful either to brush up on the Spanish participants already know, or to learn all the useful words and expressions they will need for their trip. We will learn Spanish smarts about the Spanish language, social life and culture.

Timetable: May 28th, June 4th 11th 18th 25th

Schedule: 10:00 AM-11:00AM

Venue: Hillside Residence

Survival Spanish 16 oAre you ready to be surprised?.

“Cooking up a tribute” to the revolutionary Basque cuisine

Ongietorri!, welcome in Euskara, the Basque Country language. That’s how we have started our two workshops in March.

Our friend Hye has published her own version in Korean: [스페인 요리] 스페인 바스크 요리 쿠킹 클래스 (Discovering the Basque gastronomy) – http://blog.naver.com/pyano7/220295989738

BASQUE COUNTRY WORKSHOP HILLSIDE(1)BASQUE COUNTRY WORKSHOP(2)Far more modest than the tribute paid to the American cuisine by the Roca Brothers in their documentary “Cooking Up a Tribute” [the film is the result of the tour that took “El Celler de Can Roca” to the Texas cities of Houston and Dallas; the Mexican cities of Mexico City and Monterrey; Bogota, Colombia and Perú], we want to embark you on a trip around the Basque Country, mostly San Sebastián, to discover this territory and its gastronomic treasures and above all, to pay tribute to the revolutionary Basque Cuisine.
As mentioned by Jesús Rodríguez in “El País”, we wish you to discover “what drives the culinary excellence of a region that is home to five of the world’s best restaurants”.
I guess everything in this culinary experience is about discovery. It was our first cookery class & “pintxos lab” and we did it, as Pickering and Higgins congratulate each other in My Fair Lady’s film. Mónica García Cabello and I we say that we would do it and indeed we did it!.
But a lot of the glory goes to you, dear participants, for you co-created the “pintxos” and that was an awesome experience. We thank you all.

GRUPOGRUPO2Our motto, inspired by Ferrán Adriá, was “the great revolution of the future will be to recognize that the diner is also cook”. And we believe that. We believe that participants should be “more” participants. That is why we will try to carry out this “learning-by-doing” experience in all our workshops, for it goes both ways around: you learn, we learn –a lot- from you. That’s the idea of a cooking lab…And that is where our commitment with innovation begins and so does our biggest challenge: turning people from mere observers into value creators.

Ongietorri to Euskal Herria, “the land of the Basque speakers”, and let the music leads you to the beauty of this country: “Lau teilatu Mikel Erentxun eta Amaia Montero”,

As casual Cicerone, we say a few words about the Basque traditions like the Pelota Vasca and inevitably, the Guggenheim Museum Bilbao has to be mentioned.

The Guggenheim has had a powerful impact on Bilbao’s transformation, now a mecca for design and architecture but until not long ago, a city full of decaying industrial complexes.

In our trip we walk on the most beautiful urban beach in Europe: la playa de la Concha, in San Sebastián. But everything in the Basque Country revolves around the passion for food, so we have to shift our swimsuits to aprons…

San Sebastián

Revolutionary?. The Basque cuisine took the dishes that were being prepared a century ago and reinvented them over the course of 40 years. We reflect on the drivers of this “spicy” culinary innovation and his/her pioneers, like José Mari Arzak or her daughter Elena. Firstable, the sum of culinary tradition [“txokos”, cookery clubs, and traditional recipes, local and seasonal products] and the so-called “avant-garde”. Secondly, that this (r)evolution has involved everyone: producers, the food and culture industry and the innovation hub.

And after all this talking and reflecting, Mesdames and Messieurs we were happy to introduce you the Marmitako recipe (Tuna Pot). In the euskoguide.com or in Jonathan McCallum’s blog you can find the recipe for this classic Basque meal. But our gift is the Begoña Hualde’s aunt’s recipe, a Tuna Pot recipe from Navarra (another region close to the Country Basque).

portadaAnd while the Marmitako is “over the flames”…We can devote ourselves to Donostia, San Sebastián. San Sebastián has gained significant press for its cuisine, just imagine that the city alone has 15 Michelin stars spread across 7 restaurants and it is also famous for its “pintxos”…

The Vaga Brothers  teach us that “Pintxos” are small finger foods served at bars and taverns, and that is typical to go into a bar in the Basque Country and find the entire counter lined with plates of various “pintxos”. From the verb “pinchar” (to stab or to poke), “pintxos” are served on a small slice of bread and have a toothpick piercing them, hmm…umm yammi. (check all the pictures we have on our Pinterest board https://es.pinterest.com/womenlabkorea/spanish4fun-euskadi-the-basque-country/). Follow WOMENLABKOREA’s board Spanish4Fun. Euskadi, the Basque Country on Pinterest.

DSCF9349DSCF9343And the time comes for the participants to co-design and co-create an appetizing & tasty “pintxo” and decide about ingredients, flavors, colors and textures…And the toughest part of it: to “test” the “pintxos” and the wine…This time it was Australian, next time we hope you will enjoy the slightly sparkling, very dry white wine with high acidity and low alcohol content of a Txacoli…

C360_2015-03-05-15-05-30-093(1)1425427411084 (2)Muchas gracias (thank you, in Spanish), agur (Goodbye in Euskara) or better: gero arte (so long o “hasta pronto” in Spanish).