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maryeats

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Posts posted by maryeats

    Dining in Seoul

    in Elsewhere in Asia/Pacific: Dining

    Posted

    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

    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

    Shanghai Restaurant Recommendations

    in China: Dining

    Posted

    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?

    NaengMyeon - Icy Noodles

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    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.

    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!"

    Dining in Seoul

    in Elsewhere in Asia/Pacific: Dining

    Posted

    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.

    Dining in Seoul

    in Elsewhere in Asia/Pacific: Dining

    Posted

    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!

    Hoddeok

    in Elsewhere in Asia/Pacific: Dining

    Posted · Edited by maryeats (log)

    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.

    Korean Food Blogs

    in Food Media & Arts

    Posted

    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

    Korean Hang-Over Food

    in Elsewhere in Asia/Pacific: Cooking & Baking

    Posted

    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

    Natto

    in Japan: Cooking & Baking

    Posted

    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.

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