maryeats

Where can I get that book? I've hunted Amazon, WhatTheBook (Korea), and Google, and I can't find any place that sells it. Would it be at Kyobo? EDIT: I found an online version at the Korean Agriculture and Fisheries Board site (which co-produced the book). Click on Kimchi in the Western World >> Le Cordon Bleu ← Ot Le Cordon Bleu's website it says the book is printed in English, Korean, and French, so maybe you could buy it at the school? It is in Sookmyeong Women's University http://www.lcbkorea.com/cm1.cfm

Thanks for the suggestions. We are going to Jean George at 3 on the Bund. We ate at the one in Hong Kong a couple of years ago and it was one of the most memorable meals I've had. Though I heard that the Shanghai outpost is leaning towards a style of foams and deconstructed soups ala Jose Andrea. Is it true?

Hands down I am a sucker for Oi Kimchi or Oi Saengchae, cucumber kimchi and stuffed cucumber kimchi. Whenever I walk past the cases in the supermarket, my mouth waters. At home I eat it straight from the plastic bag. It never even makes it to the fridge.

When I first read this I thought "freekin' sick. Naeng Myeon in the cold case next to the cokes? This guy has gone too far." However, samples were on hand tonight at EMart. One sip and I thought, "he's got a point!"

Dog soup? Ug. Not ready to go there yet. Still swimming at Norangjin? I'm down for that!

I think many of the high-end restaurants are re-creating Korean cuisine using foreign ingredients or organics. More attention is being paid to the quality of the ingredients and health concerns. Well-being is one of the biggest trends at the moment. Personally, my theory is that due to the growing number of Koreans going overseas, many are returning with a taste for international cuisine, but with a Korean twist. Fusion will make some here roll their eyes, but that is changing. A branch of Le Cordon Bleu opened a couple of years ago, and produced a cookbook merging many French and Korean dishes. Here is a link to an article about the Le Cordon Bleu Kimchi cookbook in the JoongAng daily. http://service.joins.com/asp/print_article...+a+la+Francaise Going back to the Seoul No Reservations, you are right Nakji, the story was touching, and anyone who’s been lucky enough to be invited to a home cooked meal knows what a treat it is. All those side dishes! I guess I’m greedy. I love Korean food so much I wish he’d have spent the whole show showing all there is to sink our teeth into.

Thanks. We really like yours too. My husband is very jealous you have a new oven. We will bake and roast vicariously through you! I've added you to my page as well!

That’s a good question, because now that I said that, the only restaurants I can think of are Western! Still I would have liked him to explore Kim chi a little more (where was the Kimchi jjigae?) or at least sample a few varieties. Or hwae even. This show felt a little off. Maybe it was because there was a sidekick (who really held her own against Bourdain), or because the focus of the show was returning for a family gathering rather than him meeting up with local food experts giving him a tour of the city. I half expected to see A. Salmon or I. Cho form the Joong Ang daily leading him through the night food stalls in Dongdaemoon. But from the prospective of people who haven’t visited, I guess it is an interesting cultural snapshot. At least now they know the horrors of a Norae Bang!

On a dare I ate one (well part of one) last night in Dongdaemoon. The fry coated dogs are pre-fried once, and then fried again after you order. It is basically a corndog, covered in a second layer of batter, and then coated in fries. You almost loose the dog in the layers of dough. Pictures up on my blog soon. The fries taste stale, and the ketchup too sweet. I don't think I'll be having another anytime soon. I like to stick to the ddok boggie and yache twigim (fried veggies) mixed together. Or takki yaki, a new but wildly popular street snack in the downtown and university areas.

Time for a shameless plug. I write about Korean food on my blog www.maryeats.com I cover all things I eat, so it isn’t limited edibles from the peninsula. On the site you can also read my restaurant reviews from the Korea Times. Another site for restaurants in Korea www.seoulstyle.com and www.expatadvisory.com

For me, I head to the closest Kim Bap Chun Guk and order a plate of Cheesy ra boggie. Usually Kraft Singles are not something I would consume, but hangovers call for desperate measures. Something about ramyeon noodles swimming in a sweet gochujang, peppered with ddok, leeks, odang, then blanked with a melting slice of processed American cheese hits the spot. As someone who just started eating meat again after a 12 year sojourn, I’m not yet ready for seonji-haengguk

Ah-ha, Thanks for pointing the way. I'm super curious to try this stuff after reading all these posts. Any suggestion for a simple introduction?

Does anyone know the name of the Korean version? I have seen bricks of fermented soybeans in the markets, but given the few pictures I've seen of natto I'm not sure if it is the same thing. The smell rivals that of unwashed gym clothes incubating in a plastic bag for a week.

Anyone know of cooking classes in Shanghai?

I am taking a trip to Shanghai in a couple of weeks and am looking for some good eats. Any recommendations? I already have reservations at M on the Bund, and 3 on the Bund, and am looking forward to steamed buns at the Yuan Gardens. What else?

Did you all catch Bourdain's Seoul No Reservations? What did you think? I was a little disappointed he didn't talk to local chefs. Seoul is really coming up in the restaurant arena, and it would have been nice to have an inside peek.