Here are some Korean dishes I cooked for the first time, in the last month and a half:
Up on top you have some pajeon (
파전). I forgot to add kimchee into the batter at first, so only some are reddish. The pajeon came out a little gummier than I wanted, so I'll have to work on the mix : water ratio. I had some metric unit conversion problems.
Down on the bottom you have some excellent naengmyeon (냉면),topped with sliced cucumber and kimchee. This was a winner and forehead-slapper; how could I not have had this in my warm weather rotation already?