Food News, Korean Eats

Sempio Clear Soy Sauce, Soy Sauce Reduction Sauce, and Powdered Soy Sauce!!!

3 New Types of Soy Sauce: Clear, Essence, and Powder

One of the most exciting events to come out of Seoul Gourmet 2010 was Sempio unveiling their 3 new soy sauces. None of these sauces are on the market yet but they are: a thickened soy sauce called “essence”, an invisible soy sauce called “clear” and a dried soy sauce called “powder.” I had a chance to try these new soy sauces and I must say that I am exciting to try these in my own recipes. The thickened “essence” had a herbaceousness that someone said tasted a bit like “vegemite.” Now I don’t know about that, but the thickness of the sauce could be a great way to make a richly flavored, thick sauce without having to use a roux or starch. The powdered soy sauce tastes like soy sauce and the sensation is quite surprising. I feel that it would be an excellent topping for anything- a salt and pepper alternative.

Finally, the invisible, clear soy sauce.

It tastes like soy sauce, but it’s clear. The possibilities for this is endless. I could see it at ultra high end sushi restaurants and in high end restaurants because it’s a reality shifting ingredient. It is surprising. The mention of the concept evokes curiosity and the taste evokes wonder for it breaks the norm of black soy sauces.

Sadly, none of these are on the market yet. I feel that they need to be, so I suggest you contact the PR team at Sempio Foods and suggest that they get these to you as soon as possible.

Dan

Sempio’s presentation on how soy sauce is made and showing off the “Clear” Soy Sauce

The basic elements of soy sauce deconstructed

Sempio’s Chef explaining Tengjang

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Cooking

This is why I don’t go out for lunch anymore

Bulgogi with Chive and Apple Salad

Chef Hyejin at O’ngo Culinary School is an amazing cook. Everyday I get to “test” her creations for our cooking classes. We are constantly developing new menus. Her food is very subtle, yet full of flavor. Yesterday, she made a lemon butter chicken with the homemade butter- she can do more than just Korean food.

Chicken and Ginseng Soup

Crispy Sardines with Garlic

Japchae

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Cooking, Korean Eats

Sundubu Recipe for Helen


Sundubu

Yesterday I received an e-mail from Helen from Singapore and she wrote:

“Dan, I don’t know if you remember me, but I came to your kimchi cooking class. During my stay in Korea, I came to love Soondubu stew. Could you send me recipe for it? Thanks, Helen

A very useful site for recipes is Koreataste.org. Here is their recipe for sundubu-jjigae. They have many excellent recipes including kimchi, japchae, and Stir-fried Baby Octopus written in a very easy to follow format with pictures.

Thank you so much for reading,

Dan

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Food News

Eat Your Kimchi is Taking Over a Korean Food Website

My buddy Simon from Eat Your Kimchi is the new editor of Korea Taste: a government website run by KTO (Korea Tourism Organization). I’ve been writing for the site for some time and I think it’s the best government run food site in Korea. Simon has an incredible following on Eat Your Kimchi and I think he’ll be able to use it to promote Korean food around the world.

Here’s what Simon had to say: This is Simon from Eat Your Kimchi. I wanted to use this as an opportunity to announce that I’m going to be volunteering as editor for KoreaTaste.org. Over at Eat Your Kimchi we pretty much only make video posts, and don’t really have any writing on there. That’s too bad, because there are lots of things I’d like to write about, but just don’t have the platform for. So I’m going to be here at KoreaTaste.org writing about one of the best parts about Korea: the food! Sure, I’m no expert at food like ZenKimchi or Seoul Eats or Fat Man Seoul, so I can’t offer any expert advice on Korean food the way they can, but that doesn’t mean I don’t love it any less! So, from now on, I’ll be writing about any of the cool things I find about Korean food, be it some nice pictures from another blog, or a great video on YouTube, or an interesting article online. I look forward to reading your posts as well. If you have something you want to share, set up an account and blog about your findings here as well! Link back to your site and I’ll check it out for more info.
Mashisoyo!

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Central Seoul, Food News

Kwangjang Market Tour with Cute Filipino Babies!

Last week the Agency for Traditional Market Administration sponsored a market tour and a Crescent Moon Rice Cake Cooking Class with O’ngo Food Communications for Filipino Mothers and children currently married to Korean spouses in Korea. I mentioned it before on this post on the cooking class, 
but I didn’t post the pictures of the market tour.
For the tour, all the kids were dressed in hanboks (Korean traditional clothes)- even the babies. They looked very cute and colorful as they walked through the market.
If you haven’t been to Kwangjang Market yet, I highly recommend it. The shopkeepers are all very friendly, the food is delicious, the prices are cheap, and there is just a wonderful energy about the place. It’s the place to see the real Korea.
Dan
Here I explain Rich Soybean Paste and Red Pepper Paste (Gochujang)

I think she’s posing^^

Everyone loves the Bindaetteok

Here is the motherload of Banchan (Side Dishes)

See.. Squid is not that bad^^

On the end is Garlic Stems in Gochujang

Small Crispy Crab Side Dish! Eat it Whole!

The boy’s face is priceless

The shopkeepers all gave out a ton of food.

I don’t think the baby likes it.

Did you know that there are over 200 different types of Kimchi in North and South Korea?

I think she likes Kimchi^^

Got Rice Cake?

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