ZenKimchi
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Posts posted by ZenKimchi
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Even in the more modern supermarkets in Korea, the produce is more in its natural state, which Americans would call "dirty." Carrots are caked with mud, potatoes are gnarly -- few of the foods would be candidates for model shoots. Yet they are tastier than what I remember American produce tasting.
My girlfriend and I have a reverse argument when we go out to eat. She is of the younger generation (34 years old) and prefers what she calls "clean restaurants." To me, these restaurants are super-sanitized hospitals with clinical flourescent lighting. The food may be clean to her standards, but I find more flavor in the grungier holes-in-the-wall.
So, to a certain extent, I prefer the grungy places over the hyper-clinical places within reason. The clinical places put value on the image of their wares. The less-than-clinical ones are more honest.
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Someone found a way to serve tribbles?
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I get to go back May 17th -23rd Seoul then Pohang and back. Any must go to places. I will be staying at the JW Marriot which has western fare. The food court in the adjoining basement though has everything - except dog. There is a sign with a Basset Hound with a red circle with a slash across it.
I can't think of any must-go places except this one country style -- country style -- restaurant south of Seoul on the subway blue line (line #4) that makes its own liquor. It's at the foot of Gwanak Mountain.
Really, any place with stuff swimming in the window or a good smell leaking out is a good bet.
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Thanks zenkimchi. I just got back from Seoul but I will probably have another chance to use these phrases, maybe even in Japan. And I'm sure they will be useful for other visitors.
Yeah. Too bad we missed each other. Next time.
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This sounds like a job for the MythBusters.
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I was 10. Other kids wanted G.I. Joe for Christmas.
I wanted a wok so I could "Wok with Yan."
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Now yogurt soju, that's intriguing. Soju with a yogurt overtaste?
Soju mixed with drinkable yogurt with a splash of Chilsung Cider (Sprite in the U.S.). Surprisingly refreshing. It's part of the flavored soju and soju cocktail trend going on in Korea. Peach soju is my favorite.
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Chocolate covered peanut butter-filled pretzel with Bailey's. I think that covers every major taste bud.
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Most all the prerequisite stuff people said here: dog, crickets, beondaeggi (silkworm larvae), live octopus/squid/cuttlefish, fugu, rattlesnake, hangover soup made with coagulated cow blood -- and yogurt soju.
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There are some here:
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One crazy invention I've been meaning to try is the hot dog on a stick coated somehow in crinkle cut fries and deep fried.
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Sorry, I think we can put the blame squarely on Mr. Trotter. Chucky is actually cited in the ordinance--twice--first for pointing out the "evils" of foie gras and second as Chicago's most eminent chef
! If, after clicking on the link provided, you delete everything from pdf/ to the end of the URL, you can go to their website and see the arguments against foie gras.
If the evidence they give is true, I don't see any way we can let this practice continue without modification. Unfortunately, the legacy of the "eco" and "animal rights" terrorists and their "by any means necessary including deception" approach casts automatic doubt on anyone promoting legitimate animal cruelty awareness.
That being said, if it turns out after investigation that the allegations are true, the argument that it has been done since antiquity and is "culturally indicated" does not hold up any more than it does for allowing slavery.
The government representatives of those who produce foie would do well to provide help to make the process less unsavory if it is found to be objectionable. We then debate the most reasonable approach, taking care to maximize the opportunity for those whose livelihoods depend on this industry.
There are many ways to provide legitimate pleasure, and these workers can provide the infrastructure for a new or modified industry.
I read recently that Hawaii had banned dog meat, and it was another debate of ignorance similar to Chicago. People were scared that restaurants would snatch neighbors' pets. Yet dog meat comes from a certain breed of dog that cannot be used as a pet. It's as ridiculous as banning fish in restaurants because they might go steal people's goldfish.
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I hope you don't mind. I posted my reply in the "Hotok and other Korean street food" thread so that we could continue to talk about this and not swerve way off this thread's topic.
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(I'm attempting to move the street food conversation from the Korean Hangover Remedy thread.)
I used to really like GolBaengi (sea snails), but I got an overload of them. I guess they're really good, but too much will turn you off.
Beondaeggi wasn't that bad for me. Tasted like overcooked shrimp.
A strange food that I found REALLY good was roasted crickets. Smoky. Salty. Crispy. Similar to pork rinds.
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Seoul street food is still the beondaeggi, fried bits and pieces, grilled dried squid, deokbokki, odeng, and sundae. Inside Seoul, I'm noticing a trend towards more Japanese street foods, specifically, takoyaki. And one time -- one time -- there was a hot dog cart near my house.
When I was a kid, I used to love beondaeggi. I cannot (I've looked) find it in the states. Last time I was in korea, we were on the east sea near sorak. Street vendors sold this small snails (cone shaped) in styrol foam cups for 200 won. They were amazing, especially the juice on the bottom of the cup. Another thing I can't get in the states. I don't even know what they are called.
Sorrry to be off topic.
Seoraksan was the first place I tried beondaeggi... from the styro cup. I have a video of it on my site (Saraksan part 1).
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Got a little video that showcases it. Spam gift packs with their own carrying cases.
Scroll down to the video called "Home Plus" near the bottom of the page.
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This is also a very good primer on Korean food. It's updated once in a while.
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I call it Dinosaur Soup because it looks like something Fred Flinstone would eat. Did a bit about it on my site:
Really enjoyed the blog link. 2,900 won, I can't believe how cheap it is. Is that $4? If I lived in korea, I don't know that I would ever cook? I also love the food delivery service there, especially for lunch where they bring the food to you.
BTW, how is the street food experience in Seoul these days?
The 2,900 won ($3) HaeJangKuk is the kind with just blood in it. No meat. I had it once, and even though I'm not squeamish about blood pudding, it was overkill.
The reason I am short on Korean recipes on my site is that it's about as cheap to eat out as it is to cook at home when it comes to Korean food in Korea. I'm also a fan of the food delivery experience. It contributes to me putting up with the crazy motor scooters zooming in and out of the sidewalks. There's a video on YouTube of a chicken delivery service where they deliver the food in a chicken costume.
There was a Chinese place I used to order from. I'd order then run downstairs and across the street to grab some beer. By the time I'd return, the guy would be already standing outside my door.
Seoul street food is still the beondaeggi, fried bits and pieces, grilled dried squid, deokbokki, odeng, and sundae. Inside Seoul, I'm noticing a trend towards more Japanese street foods, specifically, takoyaki. And one time -- one time -- there was a hot dog cart near my house.
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I grilled some Daegi Garbi (pork spare ribs) on the grill using the Kochu Jang sauce tonight. The sauce was good (the part that I didn't burn, I got a bit agressive with the heat). I cooked it and the flavor was good but the meat took a bit of work too get off the bone. Has anyone tried the slow and low method used in american BBQ w/ the korean sauce? Most koreans seem to grill in stead of BBQ.
Can you share the recipe?
I was going to make some kochujang flavored pork belly for a BBQ party we are having next weekend. The recipe I used last time was ok but I am looking for something better.
Someone correct me, please. I think the slow American method uses a rub during the cooking process, and the sauce (if there is any) comes on at the end or as a condiment. My guess is that it'd be darn good.
Also, if you're just doing pork belly, I've eaten, bought, and made gochujang samgyeopsal with just gochujang or ssamjang smothered on it. The trick is to avoid flare ups, which is hard because of the fat. Samgyeopsal over charcoal is one of the more dangerous restaurant foods. I pan fry my samgyeopsal at home. If you're concerned about flare ups, how about doing them in a pan on the grill? Also do a kimchi jjigae or dwinjang jjigae on the grill.
Soup's marinade sounds great.
Ack! I guess it's time to eat breakfast, huh.
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I am afraid I'm too late to reply. You know what, I really need to make a primer like that on my site because I wish I had something like that when I first came here. Lonely Planet helps a bit.
Annyeong Haseyo (pronounced more like "Annyong'e'say yo") -- Hello
Yeogi-yo or Cheogi-yo -- literally "here" and "there" but are also used to call a waitress to your table. This is only necessary if you don't have a "ding dong" button at your table to push for summons.
[whatever] juseyo -- "Please give me [whatever]." Ex: "Kimchi juseyo" or the very useful "Maekju hana juseyo" ("Please give me a beer.") Modifiers you add in between the [whatever] and juseyo, such as the following: hana (one), toh (more), and chom (a little)
Igot -- This
Cheugot -- That
You normally do not have to ask for a check at a Korean restaurant. The check is either already on the table, or they're keeping track at the register. You pay at the register.
Don't be shy about asking for more side dishes if you run out of something. It's free.
Mash'kita -- That looks yummy.
Mashisoyo -- This is yummy.
Mashda moggoseumnida -- That was yummy.
Kamsa hamnida (pronounced in Seoul more like "kamsa'mnida") -- Thank you
Mul -- Water
Kimchi -- Kimchi (duh!)
Daeji -- Pig
So -- Cow
Dalk -- Chicken (sometimes it's just "chicken")
Gogi -- Meat; DaejiGogi = Pork; SoGogi = Beef; KaeGogi = Dog meat
Hwajangshil odisoyo? -- Where's the bathroom?
Hobak -- Pumpkin
Hobak -- Ugly woman
Jamshimanyo -- "Just a minute" or "Excuse me"
Annyeongi Gyeseyo -- Goodbye (if you're leaving and the other person is staying)
Annyeongi Gaseyo -- Goodbye (if you're staying and the other person is leaving)
Cho-a-yo -- It's good.
Cho-a haeyo -- I like it.
Haejang issoyo -- I have a hangover.
Mae-un -- spicy
Gochu -- Chili pepper
Gochu -- A man's unmentionables
Yangpa -- Onion
Pa -- Green onion
Gochujang -- Red pepper paste
Gochugaru -- Red pepper powder
Ssam -- The lettuce served for wraps
Ssamjang -- The paste you use in lettuce wraps
Sogeum -- Salt
Saltang -- Sugar
Hoochoo -- Black Pepper
Kim -- Dried seaweed
Bap -- Rice
I guess that's a start.
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My impression is that Kamja Tang (Potato Soup) is in between a wee hours of the morning drinking dish and a hangover dish. Haejangkuk (Hangover Soup) is specifically for hangovers, but it's also good for a cold winter night. And it seems every restaurant around me has a 2,900 won Haejangkuk lunch special these days.
I call it Dinosaur Soup because it looks like something Fred Flinstone would eat. Did a bit about it on my site:
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It's the same brand of SsamJang I have in my fridge in Korea. I love the stuff. I sometimes eat it straight out of the bin with my finger like peanut butter.
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rice in jampong soup, very nice!!!
I sometimes make this at home (from premade packet) and the rice in the soup is far suprior to the poor noodles they give you in the package. I also sometime put Duk.
I also had dinner at a sundubu place this week. Funny. But I didn't dunk my rice into it. The rice was dolsot bap (the stone pot thing). I think it's cool and all. Yet each time I try to make that rice tea with the hot water and the scrapings at the bottom. I still think it tastes like dishwater.
Is it just one of those things you have to have grown up with to appreciate?
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My folks were never really stickers for formality at the family table but I do know putting chopsticks into a rice bowl so that they stand by themselves is a huge no no. As for the soup and getting rice into it, I am always guilty of this. I actually this this today at lunch but no one in my family cares.
I also do like korean spoons but for soups I find it for transporting liquids from bowl to mouth, you don't get a whole hot (e.g., chinease soup spoon is much better).
I do it if I have an individual bowl of soup, especially dwinjang chigae -- a good stinky bowl of dwinjang chigae. Man, I love that stuff!
I'm not much of a person for mixing rice with soup beyond gumbo. A waygook friend of mine said she was at a restaurant and the waitress took my friend's rice and dumped it into her bowl of soup, saying it was the Korean way. Needless to say she never returned to that restaurant.
Dirty Ethnic Markets
in Food Traditions & Culture
Posted
Heh, another "over here in Korea" reply coming...
If you think that's bad, you don't want to see the "ethnic" western food black market in Seoul. There's little to no refrigeration there, so the vendors freeze meat and cheese and have it sitting out in room temperature all day.
And it's sad what some Americans would pay for a dented jar of Cheez Whiz.