요 근래 홈페이지 개편관련 하여 정신이 없었습니다. 우선, 저희 사이트를 관심과 애정을 가져 주시서 감사합니다.제 벗인 Garrett을 간단히 소개할까 합니다. 이태원 Tartine Pie and Brunch Café의 요리사로 브런치 카페 “Tartine”을 오픈 했습니다. 발렌타인데이를 기념하여 Tartine에서 창작 시 콘테스트를 개최합니다. 멋진 분위기와 그에 어울리는 훌륭한 음식들을 경험할 수 있는 좋은 기회입니다.
규칙은 다음과 같습니다.
• 12줄 이내
• Tartine의 브런치 메뉴중 3개의 품명을 사용하셔야 합니다
• 제출기한은 2월 12일 까지 입니다.
• 작품(?)은 하단부 코멘트를 이용해 업로드 바랍니다.
• 심사위원은 Tartine의 요리사 및 스텝으로 구성됩니다.
수상에 대한 상품은 하단부를 참조바랍니다.
1등: The Andrew Jackson Breakfast 2~3인 식사권
2등: Large 딸기 크림 파이
3등: LAVA 케이크 세트
동승의 경우는 2장의 상품권이 수여됩니다.
• 머그컵 2잔
• 따끈한 파이 2판
• 초콜릿 크림 파이
• Tartine 아침 식사권 2인 또는 1인 Andrew Jackson Breakfast
• Prince William’s Chocolate 비스킷 케익
Chef D. Garrett Edwards
Download the BRUNCH english menu here.
This last week has been hectic with the new site relaunch and all that. I want to first thank everyone that stuck around and continued to read the site. One person that has offered to help is my good friend Chef Garrett from Tartine Pie and Brunch Cafe in Itaewon. As you might know, he has opened up his brunch cafe "Tartine too" across the street from the now famous shop in Itaewon.
In the spirit of Valentine's Day and good food, we have a contest where you can win great food from Tartine Too's Brunch Menu.
So sharpen your pencils, for this is going to be a Valentine's Day Poetry Contest.
The rules are:
- No more than 12 lines
- Must use 3 items from TARTINE too... BRUNCH menu
- Entries must be submitted by: February 12, 2012
- Entries must be submitted as a comment under this post.
- The judge will be the famous chef and staff at Tartine
- 2 TARTINE coffee mugs
- 2 Pies
- Breakfast for two at TARTINE [or one Andrew Jackson Breakfast]
- Chocolate Cream Pie
- Prince William's Chocolate Biscuit Cake
Executive Chef / Owner
"When you change a time honored recipe, it no longer has the taste of home" Ruby Edwards' TARTINE Bakery & Cafe, Itaewon
Seoul, South Korea
119-15 Itaewon-dong, Yongsangu
Seoul, S. Korea 140-200
Download the BRUNCH english menu here.
People often ask me when why I am working so hard to perfect my Korean food recipes if I’m using family recipes. They seem surprised when I tell them “No”. Don’t get me wrong, I wish I was using family recipes; it would have made the last three months a lot easier. Unfortunately my halmoni (grandmother) passed away 6 years ago and my aunts are too far away for me to be able to learn much of anything. Everything I’ve learned about Korean food I’ve had to learn the hard way; research, books and eating.
Okay, so the eating wasn’t that hard and I get to pretend I’m Dae Jang Geum (A famous Korean drama about a cook in the royal palace that used food to find love and save a kingdom). Also O’ngo Culinary School has been invaluable for research for when I took classes and the night dining tours when I was in Seoul. (Yes, shameless plug but I owe them a lot!)
Most of my recipes I’ve created are a memory of a dish that I have tasted. How? The tasting skills made famous by Dae Jang-Geum aren’t just a drama writer’s creation; a professional chef trains their palate and their mind to do much the same thing.
Generally with the first bite I decide if I like the dish. And if I don’t I figure out why in a hurry. Is it too salty? Not enough salt? (Usually the most common problem and generally fixable!) Too hot? Too fishy? Spoiled? Finding out why you don’t like someone is just as important as why you do like it because you recognize the qualities that you don’t want in your own dish.
Those qualities can tell you a lot such as in a dish like linguine a la vongole; tough clams are a reminder to take care when cooking since they go from a good texture to a rubber band very quickly. Overcooked pasta follows the same line of logic. A bitter taste and dark flecks mean the garlic was burned when cooking. Too much salt means someone didn’t check the dish when it was made to see if the clams had imparted more of their own salt than usual.
Now if something is good it is easier to find out why you like it because with each bite you work through the puzzle. Ask yourself, what do I like about this? Is it bright and refreshing? Warm and comforting? Crispy and delicate?
Does it have a good balance of salt, heat (or cold), sweetness, savory, fat, acid and do all these things enhance the item? For instance, a slab of Waygu ribeye can be mediocre just by neglecting to season and cook it correctly where as a cheaper choice cut can be enhanced by salt and higher heat. Vegetables taste better with a little bit of fat since they have none of their own so a little bit of butter or olive oil at the end of their cooking can make a big difference.
Most people who enjoy food generally stop after the process; chefs on the other hand start dissecting even further. What is in this dish? Based on the type of cuisine you can generally figure out what the base ingredients MIGHT be. If it’s pure French you usually won’t find ginger or sesame, just like in pure Korean you won’t find milk or butter. And lastly, does the dish eat well? By this I mean am I fighting with shrimp tails/shells in a bowl of pasta with sauce or do I need an engineering degree to eat the tower of food in front of me.
After you figure out what you think is in the dish, then you start messing around with trying to re-create it. Sometimes you can nail it on the first go, sometimes it take try after try and more research to figure out what isn’t right. If you are working in a well equipped kitchen it isn’t so bad, a tiny apartment kitchen on the other has made every attempt a juggling act.
So I hope everyone out there has learned a little something today about palate training and didn’t get too bored, I admit this whole experience made me want to re-watch Dae Jang Geum again.
And for those who skipped to the bottom of the page…
I’ve spent three months trying to recreate two recipes, finally nailed it this week. Oh, and the date went well for those of you following things.
Here are the other chapters in this series:
The Korean Food Truck Adventures: Chapter 5: Yippee! How to pick up a Guy with a Truck
The Korean Food Truck Adventures: Chapter 4: Rage
The Korean Food Truck Adventures: Chapter 3: Sanitation
The Korean Food Truck Adventures: Chapter 2: Sexism in the Kitchen
The Korean Food Truck Adventures: Chapter 1: Insomnia
It's a day of snow in Seoul.
One of many I don't know.
It came late last night and blanketed the walks.
It awaited us in the morning as we woke.
One cup of coffee to get going.
A hot shower for strength.
I layered myself for the impending freeze.
I wish I had more practical shoes.
Walking in the snow in sneakers is like balancing a tray of martinis.
The glass designed for elegance
and to maintain micro crystals of ice isn't too practical
I imagine I will tumble my contents on the icy walk, splitting my head and sending splinters of pain into my backside.
I walk flatfooted.
I walk without friction.
I walk while counterbalancing the slosh of ice.
I ignore the buzz of my phone and walk like a server carrying a tray of martinis to guests- fearing ridicule.
This was the first Seollal (Korean New Years) with my Korean mother. It's a bit strange because I always adored how quiet the city was when the rest of the country was making their trips to their hometowns. Though I was a bit weary, I decided to make the trek home.
I expected more craziness on my first venture during Seollal. It was crazier at the airport the year I went to Bali. I went to the bus station and got my ticket and an hour later I was on my way. There wasn't even that much traffic.
Home for me is 5 hours away and requires a transfer. Once I arrive in my hometown, I could take a city bus but I usually opt for a fifteen minute taxi ride. This angers my mother and she will pester me to take the city bus. I tell her that the next time I will.
When I arrived at my hometown my mother was a bit peeved that I took a cab and she thought the driver took me on a longer route to hike up the fare. (I didn't tell her I tipped him a little extra.)
We went into the house and I gave her my Seollal present. It was a wine and cheese gift set because I knew she liked these so much. It wasn't much. A bottle of Chilean red wine, brie, emmental cheese, cheddar and some crackers. She was happy to receive this. We were soon joined by some of her friends and so we opened the red wine and she served us japchae. We sat and talked for a while. Her friend that I just met mentioned that I looked just like my mother (just much fatter.)
My mother had another friend she wanted to introduce me to so she called her friend who is a taxi driver and we drove to her home. But first my mother brought a gift of hanwoo beef and some liquor for her friend, Auntie Lee.
Auntie Lee lives among the rice patties in a very nice little house that is next to another traditional house that she uses as her chicken coup. Auntie also has only one arm. I was going to ask her about that but I didn't get around to it.
Her house was hot. Like most Korean houses her house is heated by the floor and she liked to keep it quite warm. It felt like I was a hamburger on a grill.
After sitting for 30 minutes or so my back started to ache and my thighs were burning so I suddenly just got up and started standing in the room. My aunt and mother thought this was strange and later I explained why. They were nice enough to bring a blanket to put down on the floor for me to sit on.
They then brought out a little gas grill and some sides of kimchi and pickled garlic and we just started grilling beef right on the floor and we ate this with Soju. It was a good meal and after drinking a bit, I took a little nap on the floor.
That night we returned back and we went to my other aunt's house and she had some rice wine and some spicy chicken feet there waiting for
us. We sat on the floor in her restaurant for some time before my back started aching too much. I excused myself early and went home.
Monday was Seollal. I didn't know if we would travel somewhere or not. Apparently not since it was frigid out and my mother had a cough. That morning my mother made some tteokguk and we had a very simple meal of soup and kimchi.
It is typical for Seollal to set a table before your ancestors and give thanks to them. Since I don't really know my ancestors, I gave thanks to my mother and gave her an offering of cash. Typically the parents give money to their kids, but we are not a typical family. Plus, although my mother never asks for money, I think it makes her life a little easier.
We spent the day comfortable in her house as we snacked on tangerines, sweet potatoes, and she made a delicious lunch of grilled fish, egg-battered pollack, kimchi, rice and beef soup.
I think I started off the year on the right foot.
Happy Seollal Everyone. Welcome to the year of the Dragon.
Living in such a cosmopolitan city as Seoul, you'll occasional meet some loud, energetic South Africans. When they run into each other they all speak Afrikaans, which I presume is not really a language. I am just kidding (and I know my South African friends have a sense of humor). The thing I do know is that there is a love of food in South Africa and now there is a restaurant where you can try the food.
Braai Republic is located on the backside of Itaewon (behind on the McDonald's) side and they specialize in South African barbecue. The sausages and meat pies are made in house and they have a good wine and beer selection to go along with them.
The place is homey and looks like a bar from the 80's. There is a prominent zebra skin on one of the main walls and other South African memorabilia on the walls. Cricket was playing on the television while I was there and the place was comfortable.
I was there with Dustin and we ordered a bottle of Hazy View pinotage (20,000 won) which had a scarlet taste that was a bit of sweet and tannin. Great value for money and i could tell it would complement the barbecued meats. We ordered a barbecue dinner that had lamb chops, 2 sausages and sides and a chicken pot pie.
The friendly server (and sausage maker Roddy) talked to us to explain the food and we placed our order. The chef then started to grill it up. The nice thing was that we didn't have to grill it ourselves (you would understand if you were in Korea) and they must have a decent vent system because it didn't have an overly smokey smell.
The chicken pie is a decent size and filled with a creamy sauce with tender, shredded chicken. The crust was nice for most of it but there was a thick layer near the top that was a bit doughy. Good pie.
The lamb was barbecued right and it was chargrilled so it had nice crunch to the outside. The meat was medium rare near the bone which was fine for me. The meat went very well with their homemade sweet onion, garam masala marmalade. The onion marmalade went well with everything actually. I think they should package it and sell it. The sausages were brilliant. Made with real lamb casings, the sausages tasted authentic. The meat inside was flavorful and with good texture, unlike the store bought sausages that have a texture like bubble gum. The sides that came with the dish (I believe spinach and cole slaw) were ok as well.
To finish off our meal we had some homemade cheese cake with caramel topping.
Wow. They told me it was made by a south African home chef and I was floored. The crust was snappy and the cheesecake velvety. The topping was artistically swirled on top. It was heavenly and I think would make people rethink calling some cheesecakes "NY Style."
Overall, an excellent meal. One that I will be revisiting soon.
TTEOKGUK (Rice cake soup)
My name is Timea Adam, I’m from Targu-Mures, Roumania and I was born on 1989. Although I’m licensed in International Relations and European Studies I have a passion for Korean Cuisine. My passion for Korean Cuisine started in October, last year, when I saw on TV a Korean drama (for the first time in my life), I think the name of the drama was ‘Boys over flowers’ (I hope that is right). Well, it was the first time when I was jealous because a man was skinny than me. (^_^). Then I started to search on the internet on everything about Korea, especially about Korean cuisine. In this movie, the actors were eating a lot of Ramyeon and Kimchi, so I started to search for information about this two dishes.
I found was able to find many food recipes that looked tasty and healthy. It was then I fell in love with the Korean cuisine. It has inspired me to write a book with my favorites Korean food recipes.
Many people ask me why I’m so passionate about Korean cuisine and why I am not into Italian or French cuisine. I always answer, "because it is a special cuisine, new (for me and other Europeans), tasty and more healthy."
I also like Italian, French, Roumanian and others cuisines, but I want something new. Something that makes me feel happy when I eat. And that is why I choseKorean cuisine. Since November I’ve started to eat more beef and rice, and I’m grateful for Korean food.
I’m so excited because Dan invited me to contribute on his blog and so happy because I can share with you some of my favorite food recipes, I hope to have a good feedback from you. Thank you, Dan! For more food recipes you can check my blog, there I will post often - http://timeaadam.blogspot.com. Also, I will start posting pictures of my own food soon!
P.S.: Yesterday I found out who’s the man I was jealous because of his weight, his name is Kim Hyun Joong. I don’t have information about him, I just saw some pictures with him but I’m still jealous because is so skinny. (^_^). By the way, does this man eat or he does he just drink tea and water? I’m kidding… or not… I am very curious what he eats! (^_^) I wish you all a Happy New Year!!!
I want to share with you a very well known recipe by all the Koreans, it’s a traditional must-eat New Year’s dish in Korea called Tteokguk or Rice cake soup.
TTEOKGUK (Rice cake soup)
Time: 2 hours
Yield: 4 servings
- 600 g rice cake
- 500 g beef brisket
- 10 cups water
- 2 tsp clear soy sauce
- 2 green onions
- Black pepper
- Shred red pepper
- 2 eggs
First of all you need to clean the blood of beef with cotton cloths. Then you need to put the beef with water in the pot, and to heat it up for approximately 10 minutes on high heat. When it starts to boil, heat to medium and simmer it for more 30 minutes. After the 30 minutes, you need to add the green onion and the garlic, and let it simmer for another 30 minutes. Shred the rice cake on diagonally and the green onion too. Pan-fry eggs for yellow garnish and cut into diaper shape. When the broth is ready, you’ll need to through cotton cloths for filter the broth. Pour the broth in a clean pot and heat it up for another 5 minutes, on high heat. When it starts to boil, add the sliced rice cake and boil it for approximately 5 minutes. When the rice cake float on the surface, season with salt, black pepper, clear soy sauce, garlic and green onion, and bring it to a boil once more. Pour the soup in a bowl and garnish with beef, egg and shred red pepper.
Recipe courtesy of KTO
In November 2011, food prices rose 4.2% from the previous month and 20% on the year. Although this year the price of kimchi did remain stable at around ($3 a head) and did not jump up to $10-$18 dollars a head like last year. The costs of other ingredients such as garlic, chili powder, ginger, and onions have risen.
To make one head of cabbage kimchi would cost: 15,236 won for material costs without the labor costs of making it. For the average 50 heads that an average family usually makes at kimchi making season it would cost it 761,800 won.
The most surprising increase in the cost of kimchi is the rising cost of red pepper flakes. If you look at the advertisement below from E-mart (one of the top grocery store brands in Korea), the cost for Korean chili flakes for 200 grams is 10,700 won- which would only be enough to make 1 head of kimchi. There is bargain brand of spicy chili flake which costs 14,980 won for 1 kilograms but the chili is from China. Koreans tend not to use Chinese Chili Flakes for kimchi because they believe it is inferior and unhealthy due to their stereotypes about the environment it is grown.
Download the Full Report Here