Korean Sushi-thingy

Decided to make some sushi for me and my little sister for dinner. One single problem – no fish at home. Therefore I made sushi, in a kind of Korean style. Like kimbap, but less Korean. She loves mashed green peas, so I made some – to replace wasabi. We also had champignons, shrimps, some parboiled bok choi, cucumber and kimchi!

Other than that, I made some sookju namul…

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Now.. my tummy is full XD
Will rehearse some biology, pack a bag for the weekend and after that – SLEEP!!

~SockFusion

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Bokskogen – Beech Forest

So, (most boring way ever to start, think It’s even kinda illegal… In typing-world that is) but – (ok I know, also boring). Anyhow… (naah, I don’t like that), however (that’s it! I feel like wearing a moustache!), I’ve been having quite a lot to do the past days – I’ll tell you!

Monday, I went to the doctor. She was Finnish and very rude (I think there’s nice Finnish people but it seems like they’re hiding). The nurse who took the blood sample was really bad at it. First she tried my left arm, twisting around the needle trying to poke the vessel. It didn’t work and eventually she gave up and tried my right hand instead. Now I’ve got a big bruise on my left arm AND SHE’S GOT… (some of) MY BLOOD!!! Vampire…

Tuesday, was exhausting. I went to ‘bokskogen’ (beech forest) together with the people in my class, BY BIKE. The fastest way to the forest is about 16 km , but we had to go on smaller paths and stuff. We at least traveled 40 km, that much I know. I’ve been biking over 70 kilometres some days, but then – there weren’t as much wind.. and HILLS!!! That combination folks, that combination…

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Farm…

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This does NOT look like Sweden, but it is Sweden

Wednesday, (which was yesterday), I did two out of four parts of the Swedish national exam in English. Reading and Listening, I’ve already done the writing-part, so what’s left is Speaking. It makes me a little nervous, since I know that I speak a bit slurred when I’m under pressure, since I’m nervous and I am NERVOUS!!! Eehh… Vicious cycle. What I can do about that is; run. So I did yesterday – 35 minutes constantly running took me 6,3 kilometres away. 🙂

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It had just stopped raining, the air was fresh and the sun started to crawl out of the clouds…

Thursday, which is today (for me at least), means homework and rest. Homework since… since… (ok I don’t know exactly why, I just do it) and rest, because of tomorrow.

Friday, which is tomorrow, I’ll run five kilometres (PE) in school. It’s an annual thing we do every spring but this time will be my last. I’ve decreased my time markedly since the first time and… my teacher uses me as an example when speaking about improving ones condition (I’m proud!). Therefore (and because I hate loosing, it would be a loss to not get a better result) I have to get a better time tomorrow!

Think that’s all ;P

~SockFusion

김치 – Kimchi

Ok. Bought some kimchi (simple version, just chinese cabbage) a few days ago, since I was really curious about what it really tasted like. It tastes like sweet chili sauce, but not as sweet. I’ll absolutely buy this stuff again, – or even make my own? (It seems easy, but most asian things are more complicated than they appear… (good) sushi is one example). For those of you who haven’t got a clue what I’m talking about when I say ‘kimchi’, I’ll explain;

Kimchi is a korean accompaniment to food. It is basically; fermented vegetables with red chili, garlic and sometimes ginger. The most common type of kimchi is based on chinese cabbage, but there are all kinds of variations, with radishes, leek etc. Korean people eat it, together with almost everything and anything. You could say, that it is used like sweet chili sauce or soy – either as an accompaniment or as an ingredient in dishes. There are even dishes specially made with kimchi, like kimchi stew (kimchi jjigea 김치찌개) or kimchi pancakes (kimchi buchim 김치부침).

One thing I’d like to try is cooking Nokducheon (녹두전), which is small ‘pancakes’ based on mung beans. Would be interesting, the only problem is the rarity of the ingredients. It’s not very often we have mung beans, bean sprouts or sesame oil in our kitchen… ~ㅋㅋㅋ

I only ate half of it, so I put the rest in a small glass jar – which there has been swedish “sill” in once! Glass jar changes nationality in half a second, from pure swede to real korean in an instant!

~한나