Soup

This past sunday, I butterflied a leg of lamb. Use the Alton Brown's mustard base merinade from "Silance o' the lamb" episode. It cook in less than 30 minute and it was great. Just finished the last of it today. Yum. I really believed butterflied and grilled is better than way Alton does it which is to roll and tie. Soup

I know this isn't exactly the right place but I know the right people spend a lot of time in this sub forum. If I could have one meal in LA (and I'll drive anywhere as long as the neigborhood is ok), where would you recommend that I go. Please note, I can get very good examples of BBQ and SoonDooBoo and other popular dishes here in virginia. I've posted in CA of egullet and got some good recommendations of BBQ type places and will definitely chase some of those down. However, with such a large korean community there must be something special out there. Any help would be appreciated.

I am convinced that Phili leads all other cities in the best food truck dining and looks like these folks are continuing the tradition. Check out the Carribean food truck next to union station. Real good.

I will be in LA for almost a week in August. I am very interested in checking out the korean food scene in LA. I would really appreciate some korean resturant recommendation in the LA area. I'm staying at the Dana Point but I will have a car. Any assistance will be appreciated. Soup

I'd would love to see that show.

I nominate my wife. She's sexier than Nigella (much thinner, but still curvy), can tae kwon do chop Martha, speaks more clearly than Julia Childs, can out smoke and drink Bourdain, she's a total smart ass but is passionate about food, only thing is she's shy. ← But how is her knowledge of korean cusine and culture?

Here is the thought. A korean food show either on PBS or Food network with a chef who knows about korean food. I'm thinking series not a single segment. Who would you pick to do the show?

Sorry there are no pictures... The MulKimChi after 20 days was ready. To be honest, I think it was good but not great. Two problems I still need to resolve. First the Tang. It was sour/vinegary but it did not have the tang. Second, the color and state of the vegies were pretty sad. The color was not green (I wasn't looking for vibrant green) but I didn't want the them to look like vegitable that had set in the refridgerator too long. Second, the Mu didn't have the crunch. It was soft. Any thoughts as to what went wrong? Things that went right. The liquid tested pretty good and I had about two cups of it with dinner last night. I added a couple of Jalepenos and the liquid finished with a bit of heat at the end. Very nice. It was better than my previous attempts but I'm not entering any contests nor really giving it to friends or family.

It did not look like Gaenip. I grow the stuff (l like gaenip and it grows like a weed in my garden). It looked like regular mint. I like to expand what Touaregsand said. If the context was "korean inspired" go nuts and do what you want. But if the show is to educate what korean food is like, well that is another thing all together. On the food network I've seen 3 people touch the subject of korean food. Emeril, Bobby F, and Al Roecker. Emeril did a little thing on korean BBQ on Emeril live (it wasn't very long) and Al did a 5 to 10 minute piece on a korean resturant in NY. I don't think korean food is still widely known as compared to thai, japanese, indian, etc. But I think the korean food and the korean table is very distict from these other food cultures. There has to be a better person than the above mentioned three to talk about the korean food on TV and give it some justice. Any thoughts as to who could be the korean food's version of Martin Yan? I will not get off my soap box and go back to eating. Soup

Tae.Lee, Are you referring to haepar nangchea? This has a yellow mustard based sauce and looks like a noodle dish but it actually has no noodles it it. Its actually jelly fish cut into thin long strips. Reminds me of a summer noodle salad. Really good.

Am some what new to egullet but this has to be one of the stand out threads I've read. It made me want more. Sign of any good work. Nice job!!! It seems to have been a great trip.

This afternoon I turn on the food network and there he is Bobby Flay. He is in a Korean Grocery store with some woman (Korean???) buying stuff for a korean BBQ (e.g., red leaf lettuce). Then it cuts to his kitchen where is a jar of cabbage and ingrediants for kimchi and he starts shaking it. Ok, never seen that before but I guess it could work. He then starts making the merinade (I think). This is the part where he indicated that korean use a lot of mint and through in a bunch of mint. He then made a dipping sauce and indicated that korean use fish sauce in the dip and pulled out the three crabs fish sauce. This is where I got turned off and stopped watching. It was a whole five minutes. I don't think I have ever seen mint used in korean food. Is mint common? As for the dip, we usually serve a paste (made out of soy bean paste) not a dip. Could Bobby Flay have thought me aspects of korean food that I wasn't aware of? Was I wrong for dismissing his research so quickly and turning the tube off? Soup.

It may depend on the ingredients. I do a lot of marinade with either vinegar/olive oil or soy based. I make a big batch of what ever meat I'm grilling and freeze the portions in a zip lock bag. I always have well marinaded food that can be cooked or grilled.

I must have been 3 or so. I remember a delivery boy carrying a metal box into my Grandparents house. From it he pulled bowls of JaJangMein for everyone. It was great. When we were done, bowls were set aside and I'm assuming he came back and got them becuase I don't remember that part. When I was in Seoul last time I saw a lot of folks with trays of food (they were clearly lunch orders) heading down the various narrow streets. It all looked and smelled good. I wonder how that would work with the health code in the US? I've heard from my indian friends, lunch delivery service is also very popular in india but they will not only deliver from a resturant but also go pick up the food from your house (where your loving spouse has spent all morning preparing lunch).

really enjoyed the report. Any stomach issue as far as the food is concerned. This is my number issue (the fear factor anyway) when traveling.

The show was on tonight. This was the 3rd time I had ever seen it and the first time I watch the whole thing. There are two problems with the show. First, I dislike all the on air personalities. Second, they don't seem to show the resturant's name (but I could be wrong since I think I'm catching about 40% of what they are saying). However, I still have to say that I am now a fan. I like the show. It really shows resturants I think average koreans patronize and that korean food is not just kimchi and BBQ. Tonight show was broken into 3 segments. The first segment showed one resturant and how they make JoakBar (pig's feet). The food looked amazing. The second episode was a top 7 segment. Top seven lunch or takeout food (I'm really guessing here). But the food looked pretty interesting. 3rd segment was about a street in Seoul with resturants that specializes in Pajun. The was entertaining and informative and it really made me hungry. It also made me think that I've not even scratch the food scene in Seoul on my last visit. Soup

Good article but I never can totally agree with anyone's top 10 list. It should really have talked about BBQ, Steak and Fried chicken. But it did make me think about shoo fly pie which I haven't had since 1993 (last time I took a trip to the Lancaster county area). There is a lot of great food in this country and I love the fact that unlike other countries (I've travel to) this country offers very good versions of many many ethic foods. Thank goodness for the immagrants that continue to bring different culinary traditions. Happy fourth... Soup

SobaAddict, The variety of banchan and type depends on the restuarants. I've gone to resturants that specialize in soup or noodles and have gotten few as 2. But 6 to 8 is most common. If you want a korean meal with a lot of variety, go to a larger korean resturant and order a meal (it is not a dish) called Junshik (sp?). At Woo Lea Oak in Washington DC area, it is my favorite thing to order. If I go with friends, I actually order two of these, in addition to the main course (but it can be order instead of the main corse). Junshik is usually one of the more expensive items on the menu. It will come with a lot of side dishes around 12 to 15 but if you order more than one you get more variety. I think I had Junshik in NY at the Woo Lee Oak. Also some of the larger BBQ places in NY serves them as well. There is a BBQ place right next to the holiday inn in koreatown in manhatten. I think the last time I was there I saw it on the menu. In addition to all the sides, you usually get a Geegae (stew) and a grilled fish. As for the B or the P in Banchan, I think many of the korean sounds fall somewhere in between english sounds. But I will be the first to admit, I am expert in neither language. I would love to know what are some of the more unusal banchans you've gotten or have made. My favorite is raw crab pickled in soy sauce. Soup

It must have been very long time ago. As for the Soondae, I don't mind saying that I'm a little chicken about making it at home. I could see the blood just going everywhere.

Anyone see this week's episode? I only cought about 30 minutes of it. But here is what I think they were talking about. Apprently in Seoul there is an area that specializes in SoonDae. The guy with the Ladle for a mike went around to different shops and sample the offerings. The food looked great. Few things of korean cooking that I haven't thought about in years. Gopchang (I think it small intestine of a pig). They were doing a stew and soup with it. I remember having it when i was 5. They also had what i think was stuffed gopchang. I'm not sure what its stuffed with but it looked good (made me think about the death scene in tampopo). It really made me want SoonDae Guk but I usually wait until cold weather for weather. For folks who've not been to a SoonDae resturant, its an advanture. BTW, SoonDae is a black susage made from blood, rice and noodles. It can go into a soup with other parts of the pig (mostly organs) or eaten by dipping into a season salt or shimp sauce.

I love Kimbap. Big fan of the end peices. The stuff I buy or the ones I make are never as good as the ones my mom makes. Never thought about the sesame oil but you are correct, texture of the rice is everything. It took me a few years before I figured out my mom's trick. She treats the rice in the same way as rice for sushi. The filling she makes from scratch (mostly) but I really like the suggestion about using prepare bibimbab stuff. I will give it a try. My favorite filling (for the meat part) is actually spam. When she is short on time, thats what she uses and I think it taste great!!! And don't forget about the neon yellow pickled radish, Dakquan (sp?). Yum. I need some Kimbap.

It was farewell my concubine but I thought he eats the candied fruit and then hangs himself. Soup

Wife and I were talking about renting movies and I was thinking about some of my favorite movies where food plays a significant role... My favorite food movie of all time (under this topic) is Big Night. I've also like Tampopo, Eat Drink Man Woman, Diner and Babette's Feast. Love to hear about your favorite food themed movies and why. Soup

most people I point stuff out to don't change. So unless the person really matters or I have to interact with them often, what's the point. "you can't die on every mountain" and I just pick my battles. BTW, the talk of Kimbap is getting me hungry.

fruit, yogurt and toast, perfect. I had it this morning and its just makes you feel good. I am also a huge fan of asian breakfast. Noodle soups, congee etc.