Celebration

Guess what? I was in tears today again for my 22nd birthday. But it wasn’t tears of sorrow or despair or self-pity. It was tears of joy and thanksgiving.

My parents had sent me a birthday package (ooh I wonder what it is?) but it wasn’t due to arrive until tomorrow or Friday, so my dad sent me a copy of his birthday letter to me by email:

It is in Korean, and it’s like 3 pages long, so I won’t translate it all, but here’s a quick summary:

My dad told me that he spent the whole day flipping through my old photographs. He detailed each one for me, progressing through the course of my life: the day I was born and sat on the palm of my dad’s hand, the day I turned one and dressed in traditional Korean clothing, the day I got a new brother and cried for the lack of attention, the first day I went to pre-school without a moment’s nervousness…all leading up to even those few pictures of me emaciated and ill.

All throughout the course of my life, He drew a clear picture for me on how God was present in me, leading and guiding me every step of the way. And then he mentioned all the people who have cared for me, who have prayed for me, who have loved and blessed me, and how God answered their prayers by restoring my spiritual, mental and physical health…

I couldn’t help it. Each time I read a new paragraph, fresh tears flowed as my heart was gripped with a complex mix of overwhelming emotions: love, appreciation, gratefulness, even pain.

You know…every birthday, I had always expected something out of other people. Whether it is for them to remember my birthday, or say “Happy birthday” to me, or give me presents, etc, I’d always met my birthday with the idea that I should be the one who is celebrated.

Well, from this birthday onwards, I am switching it around. I’m not celebrating myself, but I’m celebrating all the people who has played a part in my life. Because without them, I would not be the person I am now.

So thank you, God, for your everlasting grace and mercy.

Thank you, mom and dad, for never giving up on me and loving me despite all the pain I’ve given you.

Thank you, my brother, for enduring all the family dramas, and treating me so gently and patiently.

Thank you, my church, for always praying for me and supporting me.

Thank you, my friends, for sticking by me and comforting me.

Thank you, my fellow bloggers (and readers), for listening to me and giving me constant motivation and encouragement.

And finally, thank you, my body, my soul, my life, for not failing on me, even though I never treated you well.

And of course, I’ve got to celebrate food. After all, I’ve been abusing it for many years. It’s time I started treating it right—eating it, enjoying it, digesting it, and using the energy to live out the best life I can.

I contemplating having noodles for my birthday, but I decided that I better stick to my trademark favorite ingredients. Can you guess what they are?

If you said kabocha, check. Cheese? Check. And gochujang to highlight my mother country? Check. The only thing missing is a runny egg, but three is a crowd already.

Korean BBQ-Style Stuffed Kabocha

• 1 small kabocha (mine was about 3 lbs?)
• 4 oz ground turkey
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• Korean BBQ Marinade (recipe below)
• 1 tsp olive oil
• 1/2 small red onion
• feta cheese
• Parmesan cheese

Korean BBQ Marinade:

• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/4 cup soy sauce
• 1 tablespoon gochujang
• 1 tsp red pepper flakes (optional)
• 1 tsp sesame oil
• 1 tablespoon honey
• black pepper

Cut the kabocha in half, and scoop out the insides:
Next make the Korean BBQ marinade by mixing all the ingredients together in a bowl. Mix in the turkey, bell peppers, and zucchini:
Set aside, and let it marinade for about an hour in the fridge.

Then heat up some oil in a skillet, and start cooking the onions:
Once the onions get kind of soft, toss in the turkey-vegetables mixture, pouring in all the marinade as well:
Cook until done:
Stuff it into the kabocha on top of a baking sheet:
Bake at about 425 degrees for about 20 minutes, and then top with feta and Parmesan cheese, and bake for 10 more minutes until cheese is melted and the kabocha is cooked through.
Oh my gosh. I can’t believe this is the first time I tried stuffing a kabocha. I’ve been seeing these around in a lot of blogs, such as The Broccoli Hut, and am I super-glad I tried it out! But of course I had to put my unique spin by going Korean-style!
The marinade is amaaaaaazing. Have you guys ever tried the spicy Korean pork BBQ called duaejikogi? I used the same marinade recipe for this.
Spicy, with a touch of sweetness, and inteeeeense! Totally freaking flavorful.
I didn’t cook the vegetables too much, so that they don’t get mushy, but retains a bit of a crunch.
Do you eat the skin? Nothing was left when I was done with this.
By the way, nobody except Mimi and Kathryn knows about my birthday. I find it kind of awkward to go around boasting about my 22nd birthday to my 18-year-old friends, heh heh.

But one of my friends somehow found out and sent me this beautiful flowers:
And I got a new USC mug!
I USC indeed!

Thank you for all your emails, tweets, and facebook messages wishing me a good birthday. Today was definitely the most amazing birthday I had…because for once, I’m not celebrating myself, but others. And you know what? I am freaking blessed, because I am surrounded by beautiful, amazing people. Now that, is the best birthday present I can ever want!

P.S. To commemorate a new beginning of a new 22nd year, I’ve updated my About Me Page…Please check it out! >.<

Question of the Day: What was the best birthday gift you’ve received? Doesn’t need to be something physical. Oh, and when is your birthday? You don’t need to share the age though!