Today, I made two side dishes with my son.

I got a radish. One of them was from market which was discounted, another one was from my mother. I'm not much a  cooking person. But sometimes I enjoy cooking clips in Youtube especially foods what I want to have right now. But today I just wanted to use and vacumm my refregarator. So I started. I decided to make two side dishes. First one was for my son which is not spicy, Second one was for me for add to Bibimbab's ingredient. How to make is so easy. Slice radish thin like a very small chopstick. If the radish thinner is the better to absorb the spicies. And fry them with smashed garlics and chopped scallion. If the raddish get transparent, now it's time to turn off the induction. At the final, touch the dish with Korean oil. If you want get more salty, add it. Suddenly my son was came and told me he want to do this too. In the actual mind, I don't want to ruin my dishes. So I told him just do it another new dish. He really into it. When he was 6~7 years old, I had watched every single second he chop the vegatable with a small knife. But now I can belive that he works doing well with the knife things. He was a very careful and considered cheif. It takes 30 minutes to make a little dish. I really impressed that it taste good! Eventhough better than me. I ate all the dishes and he really enjoying making food. Everyone was happy!

 

[첨삭버전]

Today, I found myself with two radishes; one I had bought at a discount from the market and the other given to me by my mother. Although cooking isn’t my forte, I occasionally enjoy watching culinary videos on YouTube, particularly those that feature dishes I’m eager to try myself. My motivation today was somewhat different, though; I aimed to declutter and organize my refrigerator.

I decided to prepare two types of side dishes. The first, a non-spicy version for my son, and the second, a spicy addition intended for my Bibimbap. The recipe is straightforward: slice the radishes thinly to enhance spice absorption. Then, sauté with crushed garlic and chopped green onions until the radishes become slightly translucent. Once at this stage, I turned off the stove and added a splash of sesame oil for flavor, adjusting the saltiness as needed.

During this process, my son expressed an interest in cooking alongside me. Despite my initial reluctance to let him interfere with the dishes, I suggested he could try making something new instead. Surprisingly, he was quite enthusiastic about it. I remember watching him closely when he was 6 or 7, barely letting him handle a knife. Observing him now, confidently and skillfully using the knife, made me realize how much he has grown. It took him about 30 minutes to prepare a small dish, but to my astonishment, it tasted better than mine. We both enjoyed the fruits of our labor, making the entire experience enjoyable for everyone.