This is another Cooking Light recipe, adapted over several ventures, and renamed from its original incarnation, because I don’t think of this stew as particularly “spicy.” This is a favorite between the Yobo A. and myself, both of us being seafood lovers. With a side of rice or a slice of crusty whole-wheat bakery bread, it makes a perfect main dish, especially on one of those chilly Hawai’i winter nights. *dodging flying objects*

This was originally a recipe from Cooking Light called “Spicy Asian Slaw,” but I tweaked it because I felt it was lacking some extra oomph, and I didn’t feel like calling mine “Asian.” I mean, it has no canned mandarin oranges or slivered almonds, so, poo poo, I say, to recipe maker-uppers and their goofy salad-naming conventions.

Most Korean Koreans aren’t into heavy desserts. Most of the time, if dessert is served, it will be seasonal fruit — such as Korean grapes, Korean pear, yellow melon, oranges or even cherry tomatoes.

I first tasted Korean yellow melon when I was in Korea in ‘02. As someone who is not typically a melon fan, I wasn’t too excited to try this. Since I was at someone’s home at the time, however, I knew it would be impolite to decline.