First of all, I didn’t write English journal until the ALP. So, this is my first challenging for English essay, it is very tough for me. When I wrote, I confused so many things because I forgot many grammar and vocabularies. Maybe, I have to write more and more English journal that is good practice of using English.
I think that I had many practice in this spring than other season. I didn’t realize my conditions, but some people said to me that you more improved. First class time, I didn’t understand most of all speech of instructor. So, I have regretted join the ALP and advanced level. I have met with an instructor, and I have explained my situation that it is hard for me. But, the instructor said to me that it is a chance for you, try it.
In April, I had a decision, I should do home work. Somebody think that it is so easy, but it is not easy for me. I have to spend twice or fifth times for reading and writing than other classmates. Some vocabularies strange for me, and I miss articles and verb frequently that are my weak points. I did most of all homework that was not only easy but also comfortable.
Next summer semester, I’ll attend vocabulary and grammar class for reducing errors of mine. In summer, I expect improvement of English skills. I already know that is not easy, but I have to try it. I want to hope that I can write English journal more clearly and strongly.
Monday, May 4, 2009
Sunday, May 3, 2009
Journal #15 Do you know mul-kimchi?
image from : http://blogfiles7.naver.net/data42/2009/5/2/86/%BB%E7%C1%F8_445_2lc050510.jpg
Most American people know kimchi, but they don’t know mul-kimchi(or white kimchi). Do you know kimchi? If you saw kimchi, maybe it was red color kimchi. But I want to talk about white kimchi, it is not spice and hot. So, most American people and other countries people to eat white kimchi easily. Usually, most Korean like mul-kimchi.
Mul-kimchi is a side-dish, so Korean people eat it with rice. But sometimes Korean people eat it with noodle. Our family like mul-kimchi, we eat it with noodle. In spring, I made mul-kimchi so many times, and I ate it with noodle. It was very sweet and sour. If you try to eat, you can know mul-kimchi is good too.
I introduce the recipe by following web site.
Kimchi is typically red, high in sodium, and very strong tasting. Some people find it too strong and salty. White kimchi is very nice. It has less salt, and is refreshing in the summer time, whilst packing the garlic and tangy taste.
Ingredients
1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish
1 lb chinese radish, sliced into 2 by 1/2 by 1/8-inch slices
1 1/2 quarts water
3 small garlic cloves, minced
1 teaspoon sugar
1 dried red pepper
1/2 tablespoon salt
2 scallions, sliced into 2-inch pieces
1/2 cup red bell pepper, julienned for garnish
Directions
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.
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