maryeats
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Posts posted by maryeats
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Closer maybe to a shabu shabu. Very wide, and not too deep. It was the divot that caught my eye, as there's a bunch of neat things could be done with that, as it puts one section closer to the heat.
Threr are a couple of dishes that come to mind, one is haemul-jeongol a seafood hot pot with vegetables and beef, or two maeuntang, a spicy, thick stew of fish, clams, and veggies.
But I am unsure of the actual dish you are thinking of, as I can't reacll any dishes with divots in them.
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That soup does look delicious! It is dark, but it looks savory! Yum.
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when I first came here I was addicted to these chocolate covered almonds.
My current favorite snack (if it can be called a snack) are Hi-chu (chew?) these are sort of like starburst but 100 times better, my favorite flavor is sakuranbo (Japanese cherry)
I love anything ume flavored or sour, like vinegared konbu.
I used to live off those chocolate covered almonds. I also like the Hi-chu. Pomegranate is all the rage right now.
My favorite is the spicy rice crackers shaped like boomerangs. Mmmmm. I am also a big fan of shrimp chips.
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ketchup and mayo, a dollop of each touching each other on the plate (or grasy paper bag), so i can have a dip of one of the other or both swirled together.
oh, and salt AND pepper.
me too!
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That's interesting that you think it is sophisticated. To me, this is one of the plainest dishes. And I like it.
Vinegret
2 medium potatoes or 1 baking potato, boiled, then skins peeled
2 small or 1 medium beet, cooked, peeled
2 medium carrots, cooked
1 cup canned or frozen peas
1 4-oz can sauerkraut (liquid squeezed out)
2-3 pickled cucumbers
3 tablespoons oil
Dice vegetables; add oil, salt, pepper; mix well and let stand at least an hour. You may also add caraway seed for this Eastern European cuisine flavor
.Maybe it was your photograph of the vinegret that looked so sophisticated, or that I am drawn to anything pink! Anyhow thank you for the recipe. I look forward to trying it soon.
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I suppose I was more interested in what Koreans use it for, considering there was such a large selection at the market. Sweetening tea?
I have never seen powdered honey at the markets in Seoul, but maybe that is because I haven't been looking for it.
I know that honey is very expensive here in Korea (so much so that every time I go on holiday I stock up), and I think it has something to do with supposed health benefits. Here we don't use honey in tea or in a peanut butter sandwich.
It could be for a type of cookie Yakkwa, Fried Honey Cakes ,or Maejagwa, Thin Cookies, but both recipes I have call for regular old honey.
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Alinka thank you so much to take the time and show us food culture in Moscow.
You have completely broken through the cultural stereotypes plaguing Russian cuisine! Everything looks delicious!
Could you provide a recipe for "vinegret" please? It is such a sophisticated looking salad.
Thanks and I look forward to more pictures!
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Like
Tony Bourdain (but I agree about the Hunter S. Thompson shtick wearing thin)
The Minimalist- Mark Bittman
Jamie Oliver (although he is getting a little grumpy lately, no?)
I like people who try new things, relate to their fan base, and encourage people to eat, taste, cook and to be unafraid to go for it.
Dislikes
Bobby Flay
Nigella Lawson (I have a great deal of respect for her professional work, however I think she is a little too posh for her viewers, and isolates herself in an upper society lust area unattainable by the majority of her fans.)
Don’t like people who obviously think they are above their fans or put themselves on pedestals.
Then there is the teeth grinding personalities
Sorry Rachel Ray and Alton Brown, I know you two have encouraged and inspired millions of people, content to sit on the couch and order in, to get off their butts and cook. But, evoo? Yikes.
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I agree with Nakji,
I love adzuki beans, but not in my dessert.
I asked around and one theory is that this is originally a Japanese dessert, and that would make more sense to me. Korean desserts aren't usually as complicated.
In a bakery the English translation on the menu was “ice castle”.
http://forums.egullet.org/uploads/11549943...3121_158501.jpg
http://forums.egullet.org/uploads/11550068...3121_161116.jpg
So far I've tried the original, and a fruit and yogurt one (sans the beans). Both are considerably more expensive than a scoop of ice cream (7,000 won / 7USD). A green tea variety is also popular in Seoul, but I think the pasty-ness of the beans and the aftertaste of powdered green tea wouldn't be pleasing. Nevertheless I'll try it soon.
I am starting to prefer pat bing su to ice cream because it is so light (without the red beans) and more refreshing. Ice cream can be so cloying sometimes.
On a side note I am having trouble getting my photos to appear in the post. Any advice?
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When I lived in America, I would notice how the Korean restaurants appeared to be little more than holes in the wall, or strip malls, with zero to none atmosphere. Service brisk -bordering on rude, little English spoken, k-pop blaring from cheap speakers, and chances were you were the foreigner in the restaurant.
Would that make you wanna drop 30 bucks on dinner?
But since moving to Korea, many of the restaurants are the same. Some of the most popular Korean restaurants in Seoul are ones notorious for their bleak interiors and rude "ajumas,"- older married lady- who will usually throw a smile at the foreigners bumbling their way through a meal.
As far as being mainstream, my husband found upon our first visit back to the states, that our parents were better versed in Korean cuisine than us. Both our eyebrows rose when we announced that we were headed to the supermarket and my mother-in-law asked "could you pick me up some of that gal-bee. It's delicious."
It took me a year of living in Korea to even eat kim bap (like maki rolls). Three years later I salivate when I smell kim chi, and worry how I’ll satisfy my ddokboggie fix when I return to the states.
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Last night I stopped off at A.O.C in Chungdam for some wine with friends.
A.O.C is a 1920's style art deco wine bar and restaurant. Palm trees intersect dining areas; a back room sports a Moroccan theme complete with metallic flecked fabrics and low cushion. The main dining area provides elegance with dark wood tables, and cream leather dining chairs. Everything from Pink Martini to Madeline Peyroux lightly wafts through the speakers. I reviewed it a couple years ago for the free community magazine KScene.
Since that time I was pleased to see that A.O.C had expanded their menu, to include more main dishes, however the cheese and charticure selections were drastically reduced.
When I first came to A.O.C there were more than 70 wines by the glass, now there are about 15.
We ordered a bottle of CAVA, only to be told 15 minutes later that they were out of CAVA. Why it took so long to get this information to us is a mystery. Our server suggested a Jacob's Creek Brut Cuvee, Chardonnay Pinot Noir, I asked for the Prosecco, her again suggested the Jacob's Creek, I again asked for the Prosecco. Finally he broke down and told me that they were out of all their sparkling wines with the exception of this one bottle.
We agreed.
The price 60,000 won, roughly 68USD. How much is this bottle of wine in America? 10USD.
Ok, I know I am not in America, and I haven't lived in America for quite some times. But still. Ouch.
With our bottle came complimentary snacks; some raisins, some peanuts, and some saltines.
I'm not sure if the saltines were part of the fruit-nut set or if they were to accompany our 12,000 won serving of goat cheese. Which, I found to be a fair mark up considering the price of goat cheese in the foreign supermarkets. Score one for A.O.C
No matter, it was a slap in the face with a limp lace glove. Worse, this is one of the nicer wine bars in Korea, located in the Hollywood of Seoul. Frequented by pop stars, actresses, actors, producers, well to do Kyopos and businessmen.
It is another sad example of how a restaurant here has so much potential, yet rarely live up to it. Many are flawed by easy mistakes and overlooking the simplest of details.
I don't think I will go there again. Maybe if they start serving ritz.
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During the Korean Summer the curious of iced treats pops up.
Pat bing su. I have yet to try it, and plan to soon, but from what I can figure it is a scoop of crushed ice topped with sweet red bean goop, some sugary sauce (chocolate, melon, sweetened condescended milk) and jellied candies.
Does anyone know where this originated from and why?
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Wondering if anyone can help me out (give advice):
Top two fine dining restos in Shanghai... I hope one of them is J-G because I really want to visit.
Bonus points if you can provide the price (either in $ or RMB) for their tasting menus (or equivalent fare).
Thanks!
u.e.
I just ate at JG at the beginning of July. The tasting menus were about 100US per person. But it is a lot of food! My husband and I ordered appetizers, mains, and a dessert and we were stuffed. I think the bill came to around 200 US.
I highly recommend the duck.
Dinner starts with a complimentary amuse boushe, and ends with complimentary chocolates.
It is a stunning stunning restaurant.
Also, M on the Bund is nice for brunch. Very affordable, around 35US for a three course meal.
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Did anyone catch Sara Dickerman's article on slate.com concerning the covers of Gormet?
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I have a counter covered in my local harvest of tomatoes. Thank God I only planted three tomato plants versus my usual six this year!
We have made tomato pie, panzanella, loads of tomato sandwiches and canned our own salsa. Now I have two sheet pans, with slices of the ugliest tomatoes, in the oven for a long slow roast.
There will be more tomatoes than we can eat tonight and I really want to save some for the dreary winter ahead. I think adding these to homemade veggie soup sounds good. I can use them to top pizzas.
I need suggestions for saving them and more ideas for using them.
I like slow roasted tomatoes in salads, or to snack on their own.
I bet you could make a few snazzy canapés replacing the roasted tomatoes for cherry tomatoes. Something with goat cheese?
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I'm a fan of the NYT Restaurant critics, And of the WPost's as well, but I am really getting tired of the lifestyle pieces that either offer no tangible relevance to my lifestyle or fail to inform, instruct or inspire me.
For example, this week the Times ran a story about Naeng Myeon, a cold Korean soup. I live in Korea, I love Naeng Myeon. I was waiting for a restaurant name, location, or recipe, something other than a 600-word memoir. But I got nothing.
Matt and Ted Lee do a great job of inspiring readers to get out there and cook and eat, but these other lifestyle food articles are insipid.
Inspire, inform, instruct or stop.
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Well, I am back from Shanghai and I am stuffed. Thanks for all your suggestions.
I am happy to report that Shanghai boasts a slew of eating options, from chili packed street food to fine dining, and those soup dumplings!
Singapore and Hong Kong may have a new rival for the crown of best Asia eats.
M on the Bund is delightful for weekend brunch, Jean George stunning at any time of day. The Nanxiang Steamed Bun restaurant in the Yuan Garden is worth the wait. And the "snack street" off Nanjing road is a tempting walk with dumplings, crayfish, and noodles galore.
Here are some photos of my eating adventure.
http://forums.egullet.org/uploads/11525997...3121_185015.jpg Street breakfast
http://forums.egullet.org/uploads/11525997..._3121_19799.jpg The big dumpling at The Nanxiang Steamed Bun restaurant
http://forums.egullet.org/uploads/11525997..._3121_35769.jpg Beef noodle soup on the snack food street
http://forums.egullet.org/uploads/11525997..._3121_46971.jpg Braised pork ribs at Luna in the Xintiandi
http://forums.egullet.org/uploads/11525997..._3121_79293.jpg Brunch at M on the Bund
http://forums.egullet.org/uploads/11525997..._3121_89598.jpg King fish sashimi with grapefruit sorbet at Jean George
http://forums.egullet.org/uploads/11525997...3121_180808.jpg Spicy Green Beans
http://forums.egullet.org/uploads/11525997...3121_187931.jpg Crayfish
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Ok, I realize that this could come off as a silly question, but how do you make iced green tea?
Growing up, my Southern mother would make sweetened iced tea, but I don’t assume the method is the same.
What type of green tea is best to use? Do you sweeten it? These muggy monsoon days are begging for a glass.
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Well, I finally gained the courage to pull out the natto and give it a shot.
I tried to be optimistic. "This doesn't smell so bad." I said as I pulled back the plastic coating.
"Christ. Yes it does." My husband retorted. Waving his hand in front of his nose. After my interest waned, he grabbed the bowl and said, "This needs to go outside, no, in the bathroom." And there it sits as I type; both of us nervous to open the door.
A quail yolk, some wasabi, a good tablespoon of natto, and a splash of soy sauce, just couldn't win any fans tonight.
The taste was earthy, a bit funky, but not like blue cheese as some have mentioned. More sweet.
How do you eat natto without the strings getting allover? That stuff's like crazy glue.
I am going to try again, but later, when the hubby isn't around
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Back to actual dining,
New restaurants in Itaewon are opening at the once of one a day.
I recently are at Buddha's Belly, a sleek hipster Thai lounge and have mixed feelings about it.
Has anyone else eaten there?
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How about a chilled bean sprout and cucumber soup spiced up with slices of chilies and sesame oil?
Or, Mul (water) Kimchi is always tasty.
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Help!
Tonight I had a Thai noodle dish listed on the menu as "Lanna." The dish consisted of wide rice noodles in a thick light brown gravy with vegetables.
I asked the server what the sauce was made from, but he didn't know. There were some bean like things in the sauce, which I thought might have been, fermented soybeans, but the server told me they were peanuts.
After looking around the Internet for Thai recipes Lanna, and coming up with no answers I'm wondering just what I ate and what the sauce was made from. Could it have been raat nna? If so are fermented soybeans often used in Thai cooking?
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Today I purchased some raw quail eggs at the market and I'm wondering what to do with them and how long they keep.
In the natto thread, there are many suggestions for rice, natto, and a raw quail's egg broken over the top.
In Korea, they are sometimes hardboiled and marinated in soy sauce then eaten as a side dish.
Any other suggestions?
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I bought some Natto in Seoul on Monday and I was surprised to see such variety in the supermarket.
In Korea, Natto is Chung Guk Jang, and you can purchase it in its whole bean, mucusy form, or mashed and formed into disks, mashed and mixed with chili paste and last but not least, powdered.
Many people want the health benefits of Natto, but don't like the taste. So, according to one of my younger co-workers, a powdered form was created, that, when mixed with soymilk, has no taste or flavor. Powdered Chung Guk Jang is also available in tables form (chocolate for the kiddies).
An older co-worker loves the taste of Chung Guk Jang, and mixes it into her bibimbap. She says that the fermented soybeans are good for digestive and intestinal health.
Anyone know any other health benefits of Natto or Chung Guk Jang?
My little styrofoam cup of Chung Guk Jang is still in the fridge. I plan to try it Friday. Maybe on rice, or maybe as, Kuma suggested in a cheese sandwich.
Dining in Seoul
in Elsewhere in Asia/Pacific: Dining
Posted
In Seoul, dumplings (mandu) are said to be more sophisticated, smaller, and elegant. Sollongtang, a beef bone and tripe soup, Kujolpan, a nine selection plate associated with royality, chat juk, pine nut porridge, and yakshik, glutinous rice cakes are representative of the capital's cuisine.
Other regions
Gyeonggi Province (Seoul, Incheon).
Sjujebi- soup with flour dumplings
Pyonsu- dumplings
Samgyetang- ginseng chicken soup
mu pinul kimchi- stuffed radish kimchi
Chungchongman Province. North West coast, known for being rustic, soybean paste is often used to season food (Daejeon).
doenjang jijjae- soybean paste stew
oiji- pickled cucumbers
origul chot-fremented oysters
Gangwon Province. North-East coast, famous for seafood and beaches (Sokcho).
Kamja chon- potato dumplings
totori muk- acorn jelly and mushrooms
Squid bulgogi
Jeolla Province. South-West coast, well known among gourmands. The cooking is characterized by sensible seasonings with salt and spices (Gwangju).
Chotkal- fermented seafood dishes
Jeong ju bibimbap- mixed rice with various namul
Sannakchi hoe- live octopus
hobak siru ttok- pumpkin rice cakes
Gyeongsang Province. South East Coast (Busan). Cooking is described as simple, salty, and hot (Daegu, Gyeongju, Ulsan, Busan)
Jinju bibimbap- mixed rice
dak kal guksu- homemade chicken noodle soup
yukgaejang- spicy beef soup
Jeju-do. Southern most island. Less dependency on rice and kimchi, seafood and oranges abound.
jonbok juk- abalone rice porridge
haemul guksu- fish noodles
bingtteok- buckwheat pancakes rolled with sliced white radish.
And, I guess this poo pig you speak of. I wonder why poo would make the pig taste better? Would it cause the pig to be fattier?
Hope this helps.