Joon
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Posts posted by Joon
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Lotteria sucks, but I'm addicted to their shrimp burgers.
When I was a wee lad growing up in Seoul, my mom used to take me to Lotteria after swim practice...I remember loving one of their burgers that had like a teriyaki/bulgogi sauce on it. Mmm.
The last time I was there was 2000 and remember noticing how awful the air was as soon as I stepped outside the airport. I wonder if things have gotten better or worse since then?
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eating kamja tang (a Korean potato stew) at 7 in the morning.
Gam Ja Tang is not a Korean Potato Stew. This is a frequent mistake that many people make, as most establishments use some Potatoes in Gam Ja Tang. Gam Ja Tang is a "Gam Ja" bone stew - which refers to the spine segments of a pig that connect to the ribs (mid section of pig spine).
감자탕이라는 명칭이 붙은 것은 감자(채소)가 많이 들어가서가 아니라, 사용되는 돼지 뼈다귀 부위가 소위 '감자뼈'라고 불리우는 척추뼈의 한 부분이기 때문입니다. 뼈 속에 노랗게 붙어있는 힘줄을 '감자'라고 부른다는 것입니다. 감자탕은 돼지 사육으로 유명했던 삼국시대 지금의 전라도 지방에서 농사에 이용되는 귀한 '소' 대신 '돼지'를 잡아 그 뼈를 우려낸 국물로 음식을 만들어 뼈가 약한 노약자가 환자들에게 먹게 한 데서 유래된 음식입니다.
This is (supposedly) true, but the stew nontheless contains potatoes.
It would be most accurate to call it a spine and potato stew though I guess. -
I think I've had that one too. It was Makgeolli, though, with pine needle dust on top. I've also had another interesting one in Insa-dong that has ginseng in it. Earthy on top of earthy flavors.
I'd caution about making your own makgeolli and dong dong ju. Unlike beer and wine, the process for making these has a high risk of going fatally foul. Just this summer there was a story of a group of people dying from a bad batch of makgeolli.
My mother says they used to make it on her farm all the time...and she used to make it for large parties even in the city. She says it's pretty easy and I'm pretty sure she hasn't killed anyone yet..
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I had the Kooksoondang brand makkoli which has a bit of carbonation in it. Quite good. Does all makkoli have carbonation?
Wikipedia has some more information about makkoli: http://en.wikipedia.org/wiki/Makkoli
Makkoli is normally not carbonated, but I'm seeing more and more that are. I personally like it not-carbonated.
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4. How do you avoid eating the entire batch before stuffing it in a jar?
We shall eat no kimchi before its time.
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That recipe does look excellent...but I would definitely substitute oyster for squid. IMO a little oyster is a must for amazing kimchi.
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Another thing that might be worth trying - Occasionally I'll take the frozen tuna from costco and just eat it raw. It's not the best but it's actually really not bad.
Or you can get the piece from WF and save what you don't need for something else. I mean at the prices WF charges, even a 30$ piece doesn't get you too far.
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You're killing me...that looks SO GOOD!
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Looks amazing powerplantop. Which meat did you prefer? I think some kind of round cut is actually traditional for yuk whe. I think something like a strip steak might work well too.
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My mother grew up on a farm in Korea, and she was telling me their family used to make gigantic barrels of this stuff for all their workers. She says it's actually pretty easy to make, but I guess she already has the experience and know-how. I'm trying to convince her to start a makkoli brewery here (NJ).
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There's an HMart that will be opening in the next few months in Edison, they should have decent sushi tuna.
If there are higher-end supermarkets like Whole Foods or Wegmans near you, they should also have some sushi class tuna.
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Woo Jung is too small for 20 people. So Moon Nan Jib might be able to do it, but I would probably go with Hanil Kwan for a party of 20.
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I woulda figured SheenaGreena would be all over this.
Found a couple recipes online: http://www.hannaone.com/Recipe/gaejang.html
http://answers.yahoo.com/question/index?qid=20070412094822AAFhsAa
I used to HATE soy gae-jang (LOVE the spicy version) but I finally started to like it! Love mixing the rice into the gunk in the crab back.
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For me, Galbi is never the same without some scallion salad. (sliced scallions, vinegar, salt, red pepper, sesame oil)
And I like minced garlic in my ssam jang
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This is one of my favorite drinks of all time! Also see: tak-ju, mak guli.
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There's also a sauced and non-broth version of it called bibim nangmyun. Uses a hot chili mix for sauce.
I love both kinds of naengmyun in the summer. But I hate when I walk into a restaurant on a HOT day and find that the place is so over AC'd that it makes the cold noodles unappetizing.
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Really, it just has such a (an?) unique flavour, with a great depth to it. The icebergs are also a plus.
I think the next trip, I'll have to find a brewer and arrange for a tour. This is something that could be a lot of fun to make at home.
It's one of those things of Korea I really miss.
"Take me home...dong dong ju....to the bed, where I belong...."
Peter, are you in the US? You might be able to pick up some here if there's a Korean liquor store near you.
From what I can remember either Il (1) Dong or Ee (2) Dong (or both?) are famous for their Makkoli. I remember my parents going there for some countryside eats and drinkin when I was a kid.
Man now I want to go get me some!!
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I have a question now. Remember, these threads aren't intended to be a one-way street. I'm looking for feedback (and food).
This question is particularly for the Korea based crowd.
How is the production and distribution of dongdongju (and the good-quality makkeoli) handled?
Is there actually a factory for this stuff, or is it being done restaurant by restaurant?
Or is it one of those "micro-brew" items, where a distributed network of sites are producing traditional beverages?
This is really bothering me.
Plus, does anyone out there have a recipe for makkeoli or dongdongju?
(Can you tell that I'm going through withdrawals?)
I'm glad you like the stuff Peter. Makkoli is quite possibly my favorite drink period. Love that stuff. I was so happy to find some of the korean liquor stores carry it here.
I think there's a wide range of makkoli ranging from "micro brews" to larger factory operations. There's a couple different Il-Dong and Ee-Dong products available here.
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Yoonhi just had a look at this post, and her immediate reaction was "what are you talking about?"
So scrub the "chicken the way you like it".
Anyone want to jump in with the proper translation?
Cham Namu = Type of tree/wood. Oak?
Dak Nara = Chicken Land/World/Country
The Cham Namu part probably is meant to suggest that it is a grilled/smoked type chicken preparation. Roughly translates into something like "Oak Charcoal Grilled Chicken World."
Thanks again for the wonderful picutres!!
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Sheena - there's a crunchy snack here that is a pack of round, marble size crunchy balls filled with squid essense. The outside wafer/cookie tastes of peanut while the inside filling screams of squid. It's weird but it works. Heck I even saw Rain eating it between his MTV rehearsal outtakes.
Funny cuz there's a korean snack that's the exact opposite - Squid flavored crunchy balls filled with peanuts!
Edit: I guess you guys went over that already
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Wow, this thread is getting nasssty
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Peter, this is so awesome. I wish I was in Korea now.
I used to have a favorite dduk boki joint in Jamshil...I don't know if it's still around but last I heard someone else liked it so much they opened a dduk boki chain with the same recipe!
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http://i39.tinypic.com/n689iw.jpg
^^^That is the instructions on my package of Acorn Starch.
Can anyone help translate that for me?
1. Prepare 100g of Dotori Muk Powder and 900cc of warm water. (The powder and water should be mixed at a ratio of 1:4.5)
2. Mix the powder and water and stir well to prevent lumps from forming.
3. Continue stirring while cooking to prevent Dotori Muk powder from burning. When you see little air bubbles on the surfcace, lower heat and let it set for about 3 minutes.
4. Transfer to a large plate and let cool and enjoy tasty Dotori Muk.
(It looks like you need to turn on the heat in step three but the instructions never state this)
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Never seen anyone do that exact thing at a korean restaurant, but it is popular to put hot dogs in things like budae chigae, kimchi fried rice, kimbap, baked goods, etc.
Processed meat products (spam, hot dogs, corned beef, etc) are popular bc Americans introduced them during the Korean war.
Theres a very popular dish called "budae chigae" which means army dish stew. It requires the addition of processed meats (hot dogs perhaps) and additional things like cheese, ramen, potatoes, etc. It was a favorite dish growing up (:
Whenever I get a budae chigae craving at home I make a ramen with cheese, hot dogs, spam, bacon and kim chi.
Pretty close to the same thing!
Korean sauce for tofu
in Elsewhere in Asia/Pacific: Cooking & Baking
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I'll second you on this Soup - Korean food is probably the least sweet of all east Asian cuisine, at least in my experience. Yes, a few dishes, specifically the BBQ meats lean toward the sweet side, but for most other dishes there's usually very little sweetness. I too have noticed that some restaurants are switching to sweeter flavors these days.