One of my husband’s best friends from college is named Josh. They were in a social club (our uni’s version of fraternities) together and Josh stood up with Christopher in our wedding as a groomsman.
One of my favorite things about Josh is that he is married to Shannon. 🙂 She and I dutifully supported our boyfriends at game after game after game when we were in college. We even won an Elite Quest together (the tag line for the event was “like the amazing race, only different”). It included things like finding and getting a photo with a zeedonk, eating raw horse radish root, and making ridiculous videos. Great memories!
These days we only get to see Josh and Shannon once a year or so, but we keep in fairly good touch in between visits and we still consider them to be some of our best friends.
The last time we were all together was last April. Christina and Ian (who are also some of our best friends!!) are at the top and though you can’t see it in this photo, Christina was pregnant at the time. So now our little group of college besties has two precious little babies!
Anyway, this post really is going somewhere, haha! After graduating, Josh decided to join the military and he and Shannon ended up moving to Daegu, South Korea. One day when we were talking she told me about Hoddeok. A Korean street food like stuffed pancakes. She described them like this: “They taste like fried cinnamon roll dough with the cinnamon sugar filling all gooey on the inside.” If that doesn’t sell you on them, maybe the picture will:
(recipe only slightly modified from MyKoreanKitchen)
It has been two years since Shannon passed this recipe on to me and I can’t believe I just now got around to making it. It does take a little planning with the whole 3-hour-rise thing, but it is totally worth it. Especially if you make them for a lazy Saturday lunch like we did this past weekend. 🙂