ZenKimchi
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Posts posted by ZenKimchi
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FatManSeoul announced in his last post that the blog would be left up for a year. It's now been a couple months over and hopefully it'll be up a lot longer. This one is a real classic and it was the blog that most inspired me to blog when I went to Korea.
FatMan was my inspiration too.
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Nari reminds me of my girlfriend,
.Man, I'm lucky!!
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I thought you could buy the broth...I'm sure I did at least once, but I couldn't get the noodles right. Check in the refrigerated section near the other broths....you know, near where they keep the yellow radish and the bags of shelled mussels...have a poke around there. It may be seasonal.
Nah, I have a bag of NaengMyeon broth in my fridge. I just wanted to get a recipe (thanks Zadi) so my family in the States and other Stateside readers of my blog could make it.
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Thanks Zadi!
I wish someone would have the great idea to bottle up NaengMyeon Yuksu (the broth) and sell it in the chilled case next to the Cokes. I mean, for goodness sake, we have tomato popsicles in Korea. ANYTHING makes sense after that.
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I know that NaengMyeon is talked about in other threads, but I love it so much, I want to make a thread dedicated to it. I just polished off my third bowl this week, and I'm craving MORE!!!
The thing is, I haven't been able to make it successfully at home. I'm currently researching. I have seen the recipes on the internet, but the resulting broth sounds too salty compared to what I get in the restaurants.
Give me some freezing refreshing Pyeongyang-style NaengMyeon with slivered cucumbers, sweet crispy Asian pear, toasted sesame seeds, and lots of snowy shaved ice!! Throw in some spicy mustard and vinegar and shove the chilly bowl in my face to gulp as refreshingly as a mountain spring.
It's the best thing to come out of North Korea.
And now... the porn:
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Seollongtang -- Hearty Korean Beef Stock Soup. That is a definite winter thing.
I look forward to summer because that's when I can eat gobs of my favorite Korean dish -- NaengMyeon. Buckwheat noodles swimming in a bath of slightly sweet beef stock with radishes and Asian pear and mounds of shaved ice. Throw in a few squirts of the condimentary (new word) vinegar and Chinese mustard.
When I put the large stainless steel bowl up to my mouth to drink the soup, I can't physically put it down, it's so good. It's like diving into a chilly spring.
OMG !
I've never HEARD of such a dish, let alone TRIED one..........
I want to ~
is there a recipe or just 'guidelines' as you have supplied ?
Kathy
In case you're curious. I had me a bowl of NaengMyeon delivered tonight. Here's what it looks like.
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OMG!!! Not Shawn!!
He was one of the few of us Korean bloggers to get published in a real book. One of the pioneers of the format.
I read Jake's account of it. It really upsets me.
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As I said to him in the podcast interview we did with him recently, there's nothing better in terms of ratings for a show or a book when people make up petitions to try to yank you off the air or take you off the market. I'd be thrilled.
Just finished listening to the interview on my MP3 player while walking around the grocery store. Very fun interview. I'm glad I got a hint of what the Korea episode would be about.
(Still woulda been better with me in it)
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My rule with any brand of ice cream is to judge it by its vanilla. Blue Bell's vanilla tastes EXACTLY how we made it on my grandmother's porch on the Fourth of July -- minus the gooey chunks.
My favorite flavor is still Chocolate Chip Cookie Dough. But it is the only brand of ice cream where I would eagerly buy the vanilla over most other brands -- even if the other option was B&J's Cherry Garcia.
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The Nobu book, definitely -- I just read it for the pics.
The event that launched my family into FoodieLand was my parents' first watching of "Great Chefs of New York" on PBS. My dad was so stoked from that show that he was on the phone ordering the cookbook at the end of the program.
We still have the 20-something year-old Great Chefs of New York cookbook lying around one of our houses -- not a recipe has been attempted.
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I look forward to summer because that's when I can eat gobs of my favorite Korean dish -- NaengMyeon. Buckwheat noodles swimming in a bath of slightly sweet beef stock with radishes and Asian pear and mounds of shaved ice. Throw in a few squirts of the condimentary (new word) vinegar and Chinese mustard.
When I put the large stainless steel bowl up to my mouth to drink the soup, I can't physically put it down, it's so good. It's like diving into a chilly spring.
OMG !
I've never HEARD of such a dish, let alone TRIED one..........
I want to ~
is there a recipe or just 'guidelines' as you have supplied ?
Kathy
I have attempted to make it at home, and it's hard to get the noodles just right. As soon as I am successful, I'm posting it on my web site. I am planning on doing a big tribute to Naengmyeon sometime this summer.
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Seollongtang -- Hearty Korean Beef Stock Soup. That is a definite winter thing.
I look forward to summer because that's when I can eat gobs of my favorite Korean dish -- NaengMyeon. Buckwheat noodles swimming in a bath of slightly sweet beef stock with radishes and Asian pear and mounds of shaved ice. Throw in a few squirts of the condimentary (new word) vinegar and Chinese mustard.
When I put the large stainless steel bowl up to my mouth to drink the soup, I can't physically put it down, it's so good. It's like diving into a chilly spring.
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Taco Bell used to have Santa Fe gorditas, with corn that I really liked.
Now they only have baja and supreme.
The Santa Fe Gorditas and Chalupas I really liked. I think they were the only Taco Bell items that had cilantro in them. Those are the two fast foods I miss the most.
Does Burger King still have the Big King (or whatever they're calling it to avoid lawsuits from McDonald's)?
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Most Italian-style pasta dishes, tuna salad (I don't like a lot of mayo in mine), beanie weenies, cereal
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My arrogant "I can make anything" self tried to make the Koreanized Chinese dish JjajangMyeon (Noodles in Black Bean Sauce) at home Friday night. My sources on the internet made it look easy. Just add Black Bean Paste to stir-fried garlic, onion, and veggies and thin it with liquid (I used both chicken stock and water).
It was freakin' AWFUL!!!
So I'm going to continue ordering out for my JjajangMyeon.
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Frankly, the ideas of health foods in our culture are horrible. I've never been able to lose weight in America because we have this idea that we have to give up flavor or eat "empty" foods to be healthy.
My two-plus years in Korea have dropped my weight dramatically, and I didn't even realize it. I've been out enjoying good Korean and Japanese food daily. Then a friend who hadn't seen me in a while dropped his jaw.
"Joe, you really lost some weight."
I'm still fatter than most Koreans, but dang, I was gettin' huge before I came here.
And it's what's nutritionists always preach. I didn't diet. I just went through a lifestyle change -- even though it was forced on me by living in a country with scant non-Asian cuisine (Gawd, do I miss tacos).
Korean cuisine uses a lot of rice, barley, and vegetables and keeps meat in a respectable balance. I can eat meals and not even notice that the meat is not the center of the dish.
I grew up with the tradition of the big slab of meat as the center of the meal, flanked by little side dishes. That idea is way off balance when you think of basic common sense nutrition. These days I see the big meat in the center as an overgrown cyst on the meal. It throws it off the balance and makes me ill.
But that's what two years of eating Korean will do to you.
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It sounds to me like a Korean take on Tabasco Sauce. I've seen the occasional bottle in stores but not in restaurants. I've bought a few a couple of times. My guess is that it's used to enhance dishes the same way other hot sauces are. The main difference is that Tabasco and Thai chiles (as Nakji pointed out) hit you in the face right away with the heat. Korean peppers are slow builders. Many times I have eaten a Korean dish or a Korean pepper with no problem, only to have it attack me with full force heat twenty seconds later.
Evil stuff.
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ETA what's a heavy fast food user?? It sounds like a drug addict.
Also see: Supersize Me
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Toss in the Jeff Smith series (I Highly recommend The Frugal Gourmet On Our Immigrant Ancestors),
A long time ago I checked that book out at the library. It was the first cookbook that I actually took to bed and to the bathroom to read.
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I have each episode and have watched all of them numerous times. It's how I introduce people to Tony. After an episode or two, they become hooked. That's when I produce my ratty but still readable copy of Kitchen Confidential for them to borrow.
Oh yeah, speaking of the racist response to the last NR, some fool has posted an online petition to get Tony fired from the Travel Channel for that episode. You should read the "signatures" so far.
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In Korea, the basic bar snacks consist of dried seaweed, corn-based styrofoam crunchies, and the infamous ojingeo (dried cuttlefish). I need something with FAT in it -- HELP!
Anyway, here's a video about the ojingeo experience.
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So, what, exactly, is this guy's problem? That the server didn't read his mind? Oh, wait, I get it: his poor communication skills are the restaurant's fault. If I were Tom Sietsema, I would've blasted this precious little assmonkey into the stratosphere. --but that's just me.
I think just publishing that letter was enough. This guy's been exposed to the public opinionsphere where everyone sees he's an ass.
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That's exactly how I would eat my lunch as a kid in the school cafeteria. Green beans go great mixed with mashed potatoes and corn and stuffed inside the buttered roll. I've actually remade this concoction in my adulthood, and I still love it.
Then again, I'm someone who regularly eats live squid and beer.
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I think the romanization was changed in 2000 to make it easier to type Korean words on computer keyboards. There were changes made to make it a little easier and more standardized. Some major names and words are changing, such as Pusan (now Busan) and kalbi (now galbi).
But some things are staying the same, such as the family name Kim (which would be Gim).
Dining in Seoul
in Elsewhere in Asia/Pacific: Dining
Posted
I thought it was pretty good for a first look at Korea. A lot of people don't know ANYTHING about Korea. When I said I was moving to Korea, my mom had to look for it on a map.
Later down the road, I guess we could do a good Chefs in Korea thingie. Who and what restaurants were you specifically thinking about?
I'm hungry!