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Korean Food

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torakris

torakris

Posted
Posted

My two favorite summer lunches are naeng myun and bibimmyun.

These are quite popular in Japan and now you can buy close to instant versions in the refrigerator section of most supermarkets.

Kristin Wagner, aka "torakris"

 

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coastcat

coastcat

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And for a variation on the question...

What would you order at a Korean restaurant if you are an unadventurous eater who avoids anything spicy other than garlic? I'd like to take my husband to a Korean place, but am not sure what standard menu items won't frighten him. (no spice, no cabbage, no shellfish) I think he'll be okay with bulgogi and perhaps jap chae (he's a huge fan of pad thai but might be leery of clear noodles - I'm not kidding about the "unadventurous" description), but would like some other suggestions just in case.

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torakris

torakris

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And for a variation on the question...

What would you order at a Korean restaurant if you are an unadventurous eater who avoids anything spicy other than garlic? I'd like to take my husband to a Korean place, but am not sure what standard menu items won't frighten him. (no spice, no cabbage, no shellfish)  I think he'll be okay with bulgogi and perhaps jap chae (he's a huge fan of pad thai but might be leery of clear noodles - I'm not kidding about the "unadventurous" description), but would like some other suggestions just in case.

go with

bulgoki/ bulkalbi

chap chae

mandu (pot stickers)

savory pancake type thingies, ones that don't have seafood

bibimbap (ask for the sauce on the side, if it isn't served that way)

Depending on how authentic it is there may be a variety of Japanese dishes on the menu as well, teriyakis, tonkatsu, etc.

I am also sure the menu has will show (by a special symbol or star) which are the spicy items.

Good luck! and just think more kimchi for you! :biggrin:

Kristin Wagner, aka "torakris"

 

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Jason Perlow

Jason Perlow

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Fat Guy and I had some really good yuke last night.

Definitely gonna be on my list of favorite Korean dishes now.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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Jason Perlow

Jason Perlow

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Kang Suh restaurant, 1250 Broadway, NYC. Excellent coal-fired barbeque as well and the place is open 24 hours.

Jason Perlow, Co-Founder eGullet Society for Culinary Arts & Letters

Foodies who Review South Florida (Facebook) | offthebroiler.com - Food Blog (archived) | View my food photos on Instagram

Twittter: @jperlow | Mastodon @jperlow@journa.host

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pariah_kerry

pariah_kerry

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Kang Suh restaurant, 1250 Broadway, NYC. Excellent coal-fired barbeque as well and the place is open 24 hours.

24 Hours...a concept unknown here, I'm jealous.

I had Korean on Friday night and talked with the chef

about yuke. She is going to prepare it for us next time we go.

She said in her experience it is a dish that the older generations

prefer. She said the younger people don't like the idea of raw beef.

Regardless, I'm psyched. I crave Korean all the time now.

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Jinmyo

Jinmyo

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She said in her experience it is a dish that the older generations

prefer.  She said the younger people don't like the idea of raw beef.

That's interesting. I wonder why that would be?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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pariah_kerry

pariah_kerry

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I imagine it may just be an aversion to the thought of raw meat and the mad-cow/ e-coli scares of the last few years. Most of my American friends wouldn't dream of touching steak tartare and I still find many people (namely everyone in my family, but me) scared of eating sushi. So who knows.

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Jinmyo

Jinmyo

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That's sad.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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DavidJS

DavidJS

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I represent the younger generation and personally I usually look away when I see someone order 'yuke'. My mind races of slaughterhouse with their santitation not exactly being clean. But I agree with Pariah when it comes to sushi/ sashimi it's more for me if my date isn't fond of raw fish. :rolleyes:

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torakris

torakris

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I represent the younger generation and personally I usually look away when I see someone order 'yuke'.  My mind races of slaughterhouse with their santitation not exactly being clean.  But I agree with Pariah when it comes to sushi/ sashimi it's more for me if my date isn't fond of raw fish.  :rolleyes:

But it tastes so good! :biggrin:

Kristin Wagner, aka "torakris"

 

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tissue

tissue

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I represent the younger generation and personally I usually look away when I see someone order 'yuke'.  My mind races of slaughterhouse with their santitation not exactly being clean.  But I agree with Pariah when it comes to sushi/ sashimi it's more for me if my date isn't fond of raw fish. :rolleyes:

But it tastes so good! :biggrin:

I have not wanted a repeat date after they have looked at me in disgust for eating raw fish, raw meat. Thanks, but I'll stick to a fellow barbarian.

:raz:

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  • 2 weeks later...
confusion

confusion

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Posted

Had some Yook (Yuk) Gae Jang today and it seems like it would be great for a cold winter day. Theres nothing better than firm rice in a tasty soup. Does anyone have any recipes for a good Korean soup? Most that I've had were dark red and spicy, but from what I understand there are also clear ones. I have absolutely zero experience with Korean cooking.

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Jinmyo

Jinmyo

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Posted

confusion, welcome. Do you know how to make miso-shiru? Or just a dashi?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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torakris

torakris

Posted
Posted (edited)
Had some Yook (Yuk) Gae Jang today and it seems like it would be great for a cold winter day.  Theres nothing better than firm rice in a tasty soup.  Does anyone have any recipes for a good Korean soup?  Most that I've had were dark red and spicy, but from what I understand there are also clear ones.  I have absolutely zero experience with Korean cooking.

Yuk gae jang is one of the most comforting foods I can think of! :biggrin:

Jin is right, start off with some simple miso soups.

The Koreans make some great clear soups

komtang (oxtail soup)

tongtae kuk (clear fish soup)

miyeok kuk (chicken and wakame soup)

kiyeok nengkuk (cold cucumber and wakame soup)

this last one is one of my favorites and I make all summer long. I will try to get my recipe posted.

By the way, WELCOME!! :biggrin:

Edited by torakris (log)

Kristin Wagner, aka "torakris"

 

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confusion

confusion

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Thanks for the replies. My experience is limited to Chinese soups, and I have made Japanese-style miso soup (which I love). Though I've never put any dashi into the miso soup, usually will just throw in some of that Ajinomoto Hondashi. I'm not sure if thats the same thing, but dried bonito shavings aren't cheap for college students :smile: Then again I try not to skimp when it comes to food.

Those soups all sound great! I would love to try to make them. Luckily I have a korean supermarket very close by, but I don't have the slighest idea where to start. Perhaps I need to by a good intro book. I checked amazon and 'Growing up in a Korean Kitchen" and "Korean Home Cooking" look pretty good. But then again, having an actual teacher would be even better.

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torakris

torakris

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Posted
Thanks for the replies.  My experience is limited to Chinese soups, and I have made Japanese-style miso soup (which I love).  Though I've never put any dashi into the miso soup, usually will just throw in some of that Ajinomoto Hondashi.  I'm not sure if thats the same thing, but dried bonito shavings aren't cheap for college students  :smile:  Then again I try not to skimp when it comes to food.

Those soups all sound great!  I would love to try to make them.  Luckily I have a korean supermarket very close by, but I don't have the slighest idea where to start.  Perhaps I need to by a good intro book.  I checked amazon and 'Growing up in a Korean Kitchen" and "Korean Home Cooking" look pretty good.  But then again, having an actual teacher would be even better.

Unfortunately all of the Korean cookbooks I have are in Japanese, so i can't help with that but using instant dashi in things like miso soup is fine. Heck, I would estimate that 90% of the people in Japan do it! :biggrin:

Kristin Wagner, aka "torakris"

 

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