Comic Dami Lee shares her father's tips for cutting, storing and protecting your eyes from onions.
My dad doesn’t cook much, but he’s got a knack for whipping things up whenever he’s struck with a craving — whether it’s late-night instant ramen with some frozen rice cakes thrown in, or his specialty,. He’ll make the dough from scratch, roll it out thinly so it can fold over itself like ribbons, and expertly cut them into neat strips of noodles. I’ve watched him do this countless times, and tried to recreate his technique in my own kitchen, but the noodles have always turned out too thick.
Preparation and planning are key to a Korean kitchen, which is why my parents will occasionally team after a grocery run to chop mountains of green onions. These get saved in a giant Ziploc bag in the freezer, to be thrown into ramen and stews so there’s one less step later down the line . My dad also makes sure to keep a couple of accessories on hand for when he’s dicing yellow onions, which has proven to be one of the most invaluable things he’s ever taught me.
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