touaregsand

I noticed it too and came to same conclusion you did. And my opinion of some of the pros here who keep stomping the dead horse isn't very high at all. And quite frankly I am unfamiliar with the incestuous workings of New York food writers and many of the writers themselves. Whatever reputation some have I am not aware of outside of this thread. Some posts just sound like personal gripes, bordering on obsession. That's just my opinion. The inaccuracies were pointed out repeatedly.

I've always been the type to pretty much eat anything. I liked lamb even as a kid. But I did not LOVE it until I went to France to visit the in laws. The had a freshly slaughter (and cleaned) whole lamb on the kitchen table. It was for a Muslim holiday, don't remember which one. Over the course of a week we had lamb, lamb, lamb. But it was very fresh and not gamey at all. Even the liver did not taste strong at all. I've had better brands of lamb in the States, some imported, but the flavor just does not compare.

Typical Korean jook is made with abalone or spinach with a little fermented bean [aste (dwenjang). Another less common one is made with a game hen, ginseng, jujubees, chestnuts and whole cloves of garlic.

I'd do it. No biggy. I don't really like cats.

Hi hzrt8w Kochujang is one of the mother sauces of Korean cooking. The other two are dwenjang and kanjang When homemade there is a process/method that produces all three from a base. Korean kanjang is also called Chosun kanjang. It's different from commercial soy sauce. My mother has a bottle of Chosun kanjang from a batch she made when we first immigrated to America. It's about 30 years old! There is a shortcut method to making kochujang at home from Japanese miso paste. It produces a pretty tasty product, but it does not have the complexity and depth of flavor of homemade kochujang. You can buy premade kochujang, it's readily available in Korean stores or online. For bibimbap I thin it down with a little rice wine vinegar and add a bit of sugar. If you thin the sauce down more, that's basically the sauce you get at Korean seafood restaurants. Hi Kris Other meats are not used for dakgalbi because dak means chicken and galbi means ribs. I recall restuarants that specialize in dalgalbi became trendy maybe 15 years ago in Seoul. The vegetables and chicken are cooked at the table in a large round pan. I suppose you could use pork belly, since traditionally there is a spice kochujang marinade for pork. Beef would not taste good at all IMO and there is no such thing as a traditional kochujang marinade for beef.

$6.00 more or less is probably what they cost in South Korea. You see those cans everywhere. The article got the "falling for packaging" part correctly. The consumer excesses in spending peaked before IMF to the point of absurdity. There's still alot of price fixing in Korea. Some Korean made products are more expensive in Korea than they are in the States.

Well, I was born in Seoul, have been back to visit over 100 times and moved back to live there as an adult. Is it that hard to comprehend that a foreign commodity in a once very poor country takes on a different status? It's not really the luxury item it used to be. The article overstates that part a bit. Overall a good article though. I wrote about American packaged foods in Korea childhood food memories. Once poor country is an understatement. The Seoul that I was born was still struggling to rebuild after it was pummeled during the Korean war. You're starving during the war a can of spam looks and tasted pretty good. The US soldiers somtimes gave out army rations, leftover food and such to Koreans. That's where budae chigae came from or at least that's the pretty version. In reality alot of starving Koreans rummaged through trashcans at army bases and cooked down the edible stuff into a stew. Looking at South Korea now it's hard to believe. Yeah, we've come along way in a short time. Along the way Spam became iconic of industrialization and modernization. It's not as if Americans for instance automatically have sophisticated takes on common foreign foods. And the Japanese use of kethcup and mayo is pure elegance. I can cite numerous other examples, don't mean to offend anybody. But if you step outside of your own culture there are funny things everywhere within.

I thought this article was written by a Muslim who is fasting until I saw the nekkid lady

You can eat whatever other banchan you like. Gaenip is usually very strongly seasoned so maybe some lightly seasoned banchan such as water kimchi or a mild naemul.

Why not a separate thread for the Beard dinner?

Ouch! I would have given anything to be there and can't wait to hear the rumble of the repercussions from the guests who did attend! Thank you for sharing. ← Didn't Ducasse call him, "the best cook in my kitchen"? Or is that like a book blurb that can be taken back? I'm interested a bit in the reviews from other attendees. As for broad characterizations of Chef D.P. cookings skills I believe Ducasse sincerely meant "best cook in my kitchen"

I have one with a cover. I'll snap a photo of it. In the old days (this one is for soup) the crust was inevitable with the types of pots rice was made in. I have a photo of another pot too. Leftover nurungji was also dried and deep fried, sprinkled with sugar and eaten as a snack. People still do it. Actually you can buy nurungji! Water can be added to a pot with nurungji crust and cooked to make a gruel. My kids love the stuff. It has a nutty taste. Back to to the blog. The thing I love about the East Coast is, well, what for me looks like old Americana.

Looks delicious Lucy. Did you have wine with it?

You don't like the crust! What sort of Korean are you?!??!

Do you know if the restaurant is named after the sun and moon in the sky or the names of the owners. For dolsot bibimbap the rice is traditionally cooked in the dolsot itself. But I really like your method.

I wonder if anyone knows of a store in the States that comes even close to what Adam has shown us?

ok so I basically did everything wrong.. did not mix it all up.. ate with chopsticks instead of spoon.. I'm embarrassed. But it tasted so wonderful, I'll have it again real soon and then do it the right way. ← As long as you got the food into your mouth and you enjoyed yourself, no one here cares how you ate it. No need to be embarassed at all.

Happy Birthday Uncle Ben.

Holy Sh** I'm totally blown away. The presentation is so, I don't know how to phrase it without sounding corny. It's all very pretty and done with care. Amazing stuff.

Bibimbap and Pie! I like that alot. The pie looks delicious.

well, I never had bibimbap in a restaurant before, so I did not really know what to do.. but we did the obvious thing.. just break up the egg yolk and mix it with the rice and some sauce, then eat alternate bites of everything. Don't know if that's the right thing to do but it made the most sense to me.. it looks beatiful so you don't want to mix everything into one big mess.. also it's nice to have bites with contrasting flavors and textures.. But maybe now an expert on Korean food will tell me that indeed you are supposed to mix everything up? ← Yes, you mix it all up before you eat. But you can still "choose" to take bites of this or that by scooping up this or that with your spoon.

That would be something very particular to that restaurant. Not common at all. I've never seen it. And I've eaten my way through South Korea lots of times. Bibimbap is one of my favorite Korean dishes.

Dude I just noticed you actually wrote this. True to a certain extent, but you know better.... maybe you were tired. Helenas, yes, when it's steamed properly it is good enough to be eaten alone and it often is.

You would find bibimbap like that more in Apkujung, Myong Dong and Shinsaegae. Don't really think there is a new style that's "set" and wide spread. I haven't been back in about 3 years. And it's really the type of food that I tend to avoid. I expect things like corn and such at much bigger price tag.

I don't know with any certainty, but I would guess that this dish was created as a way to use up leftovers. Korean households usually have a variety of marinated/pickled/seasoned vegetables that are eaten with every meal, called pan chan. I would assume that you add a little of this and a little of that, add some beef (optional) and an egg to help fill it out. Then it would be seasoned with kochujang and sesame oil - also staples in the Korean kitchen. ← Yes and no. Refer to my earlier post about "bab bi byuh mugh uh" and different types of bimbimbap. Korean cuisine however was codified to a certain extent through the Royal courts, landed gentry and by Buddhist monks. For a wealthy family in the old days it was a way of showcasing seasonal vegetables. For the Royal courts it meant enjoying the highlights of ingredients from different regions. Most Koreans I know just like to put their favorite morsels in it when making it at home.