Blog, Food News

So…freaking angry right now…I want to Hulk out at Google Korea

I so want to hulk out right now because Google Korea doesn’t make any sense. IT DOESN’T MAKE SENSE!

In order to pay for google adwords, you have to use IE6 with active x using a windows XP machine.

WTF. Is this 2005?

Actually, I gave up on Google Adwords years ago because of this very issue. But…

Recently, we had some smart students from Seoul National University approach us and they wanted to advertise our company using adwords for a contest they were entering. We were like sure…great! After we saw that our bookings did go up a bit, we realized that it wasn’t a bad advertising option and we even hired the student to work for us.

At first we didn’t have a problem adding money but the second time, because we upgraded our machines, we found out that we couldn’t add money anymore.

So…then I tried calling them on their contact number. No, answer.

We tried emailing them and we got a detailed email in Korean. My coworkers and I tried to follow the instructions. They didn’t work. We called again. We emailed again. Nothing.

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Blog, Cooking, Food News

Sourdough Bread Starter Day 3: Bubble Bubble

It’s alive! I am so proud. It is bubbling and yeasty and has a acidic, vinegary taste (yes, I tasted it) in two more days my starter should be strong enough to make some great bread and pizza doughs ( I have plans for you my pretty).

Like I had mentioned before, it is easy enough to do.

I think this is how the first bakers started making bread.

I can’t wait until I start baking with it.

Dan

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Blog, Central Seoul, Food News

Daily Delights in Dongdaemu

Daily Delights
Shopping day in Dongdaemun

Breakfast: Waffles and Coffee at Beans Bin
If you are going to climb the epic shopping mountain of Dondaemun, them you have to get a hearty breakfast with lots of coffee. Beans Bin coffee in the shopping complex of Doota is a great first spot. They have freshly made waffles with many different toppings. Get your sugar and caffeine fix here.

Beans Bin Coffee
Location: Doota 3rd Floor
Cost: 12,000

Lunch: Mongolian Buuz and Khuushuur at Darkhan
The Dongdaemun area is the central point for many different ethnicities such as Mongolian, Uzbekistan and Russian. Darkhan offers authentic Mongolian fare such as steamed meat dumplings called buuz and fried meat stuffed pastries called khuushuur. Their lamb platter with rice and vegetables are good as well. If you are brave try their hot (sour) yogurt tea.

Darkhan
Cost: 7,000
Seoul, Jung-gu, Gwanghuidong 1-ga 188-5
02-2278-4633

Dinner: Marinated Pork Trotters at Pyeong-ando Jip
Pyeong-ando Jip is famous for their marinated pig’s feet and during the dinner rush you’ll often see a line out the door even in winter. The owner, now grandmother, Lee Gyeong-soon is a no nonsense woman that is all about efficiency and order. You can get platters of sliced pigs feet with kimchi and leaves for wrapping and bindaetteok (mung bean pancakes)

Pyeongangdo-jip
Cost: 15,000 a person
Jung-gu, Jangchungdong 1-ga, 62-16
02-2279-9759

Dessert: Medovnik from Ala Do
This is a decadent crumb cake that has layers of icing and honey. It is delicious with a cup of hot tea. They have many other Uzbek delights as well such as chocolate cakes and lamb pastries.

Ala Do
Cost: 5,000
Jung-gu Gwanghui-dong 1-ga 154-1
02-2277-9211

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Blog, Food News

Samgyeopsal: Daniel Gray’s Korean Food Story

donvalley7For many Koreans, from common laborers to the upper-class, the perfect evening out with friends involves sizzling grilled pork belly in a bustling restaurant over good conversation and many shots of Korean alcohol called soju. In Korea, pork is the primary meat and the most
popular cut is the belly called samgyeopsal.

Samgyeopsal means 3 layers of fat and meat. The thick cuts of pork belly are not salt cured nor seasoned. They are simply grilled over a grill. In order to make the meat crispy and the fat poppy, it is usually cooked on a cast iron hot plate or even a stone grill.

While many countries associate pork belly with bacon, hence deem it unhealthy, many Koreans think that occasionally eating samgyeopsal is actually healthy. During the yellow dust season which fills Korea’s air with unhealthy fine sand and silt that drifts over from Korea, Koreans believe the fat in the pork belly is good for cleansing the lungs.

So did such a health-conscious country as Korea, always hold Samgyeopsal in high regard? Actually, no. In the past, the fat was considered by many as being unhealthy and too pungent to eat. The industrious people of the Kaesong area of North Korea worked hard to
change all this. They developed a secret method of feeding and breeding new breeds of pigs. The result was pork with improved meat quality. Instead of just having flesh with big chunks of fat they developed pork that was well-marbled with delicate layers of fat ad meat. This
pork belly swayed nay-sayers into becoming fans of this dish and others around the country copied what the Kaesong people had done.

The high-quality Kaesong pork helped change the image of pork belly, but it wasn’t the only factor in popularizing the dish. Some say it was the drop in the price of Korean soju: a clear vodka-like alcohol that many say cleanses the palate after eating pork belly. Pork belly
for the most of the 1900’s was the cheapest cut of meat one could get.

Others say that Korea’s industrialization period helped popularize the dish. During the 1960’s Korea was developing and new buildings were being erected every day. Construction workers worked very hard and yet were paid little. In order to eat, they would buy pork belly and cook them on heated slate- a construction material that was used. This method of cooking the dish became so popular restaurants started to mimic this and soon there were samgyeopsal restaurants all around.

These days young restaurant entrepreneurs have tried to come with new and exciting variations of pork belly barbecue restaurants. During the 1990’s it was popular to cook the pork belly on a metal cauldron like the antique rice cookers in Korean traditional houses. Others started slicing it razor thin and marinated it in sauces. To make healthy versions people would marinate it in green tea or roasted soy bean powders. To make it high-end, it would be marinated in wine. Aged kimchi grilled with pork belly is a popular pairing so there are kimchi pork belly restaurants as well. There are regional specialties as well. The island of Jeju is famous for their black pork whose clean and well-marbled fat is one of the reasons for traveling to the tourist island. It is sometimes referred to as dong-tweggi or Ummm. Feces pork because in the past they would feed the pigs human wastes- something no longer practiced.

To make your own pork belly meal you have to prepare more than just a grill and meat. A typical pork belly feast will have kimchi and a few other side dishes like turnip pickles. There are usually slivered garlic and chopped chilies. You should have fresh leaves- especially some sesame leaf for making pork belly wraps. The most important things to prepare are the sauces. You should have ssamjang which is a bean paste and chili dip and sesame oil with salt.

To make a pork belly wrap, you should first cook the pork till it is crispy. Take a fresh leaf and add a dab of ssamjang bean paste. Add a sliver of raw garlic and a slice of chili. Then add your pork belly, wrap, eat, toast your friend, and chase with a shot of Soju.

I also like to simply dip the pork belly in the sesame oil and salt dip and eat. Oh, also try cooking the kimchi for a little time on the grill (until the kimchi wilts a little). Wrap the pork belly with the grilled kimchi and eat. Oh, and follow it up with a shot of Korean alcohol, Soju. Enjoy it with friends.

Dan

This was originally produced through KBS Radio and published with permission. You can listen to me on Wednesdays at 10am at Daniel Gray’s Korean Food Story. Sources of this material came from interviews with Dr. Jia Choi with additional research done by Eom Inhwan. Additional Information was found at Hansik.org
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Blog, Food News

Live blog: Insadong Sujebi

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20130717-122011.jpg This place is located in one of the little side streets of Insadong. The place is pretty popular. We got there about 1145 and it was already pretty full. By the time we left there was a line 10 people deep.

The place is famous for their Sujebi which are handmade flour dumplings in an oyster broth with a ton of garlic. The dumplings are amazing here. They are silky and with a keen al dente bite.

The atmosphere is great here as well. It is just a hanok with a wall of clay bowls.

We also ordered the kong guksu: noodles in a soy milk broth. This was not as good. I mean the milk broth was tasteless regardless of how much salt we put in. The noodles were cooked correctly but the flavorless broth rendered that pointless.

They are famous for their wild sesame seed Sujebi here and their seafood pancake. I will have to get that next time.

Dan

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