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Teacher Daniel

October 5, 2006

Cooking for a picnic

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Written by: Daniel
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Today I’m going to be cooking a picnic for a couple of my Korean friends. So what do you need in order to have a successful picnic?

Me.

In Delaware I used to do quite a catering business dealing with picnics. Mind you, my most popular lunch was southern style- cold chicken, potato salad, pecan or sweet potato pie, an Amish cauliflour and broccoli salad, and biscuits. Lots of biscuits.

Having been in Korea for a couple of years now, I’ve grown to like their bento style lunches. Yes, I am aware that bentos are from Japan, but the Koreans seem to have adopted this picnic style and it’s very managable and delicious.

This is a very simple lunch- green curry beef with vegetables. There are kimchi and seaweed salad as sides and the silver packet is a Lindt’s 99% cacao chocolate. The kim bap is a true inspiration. Well, maybe not an inspiration, but a creative twist on a familiar original. It is a Philly Roll. Yes, it has cream cheese and smoked salmon. But I put lemon zest and green onions in the cream cheese and then I froze it in order to cut it in strips and put in the sushi roll. I would like to call it a sushi roll because my rice was seasoned with vinegar and honey (instead of sugar.). I added capers, cucumbers, and gan nip- sesame leaves. The sesame leaves, capers, and lemon zest really bring out the flavors and make this more than a regular, bland, homogenized Philly Roll.

The secret is to get as much moisture out of all the ingredients as possible- when making sushi, paper towels are your best friend.

Oh, the wine. The 2002 bordeaux is awesome. It’s rich and soft like a bunny rubbing a coffee lollipop on your throat. It’s well balanced with nice rich tannins and grapes that are bipolar- they start out strong but finish golden. It’s fricken alchemy.

Gosh…I’m drunk on Soju and I think I met the girl of my dreams tonight. We’ll see what happens tomorrow.

Dan

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About the Author

Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.




 
 

 

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2 Comments


  1. na jia

    Hey there I live in delaware too , can you tell me of some stores where i can buy ingredients to make korean food? i’ve become very interested in it since i watch SO MANY korean movies. there is this lady on youtube called magichan who makes great recipies, and i really want to try them, but finding things like korean pepper paste and fish sauce isn’t so easy :) oh but your kim bap looks great haha


  2. Daniel Gray

    Haha. I used to live there. I don’t anymore. I know that there used to be a Korean grocery on Kirkwood Highway down by Mid-Atlantic Music. It has a wide selection of stuff and decent prices. There is a Korean restaurant there too. Thanks for reading.

    Dan



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