So with my new writing gig and an couple other food writing projects in mind, I am in need of a novice photographer that can speak Korean and English. In the next couple of months I'll be checking out at least 1 Korean restaurant a week. Also, I write for Eloquence Magazine so there will western restaurants as well. The goal of this project is to promote Korean food and the Korean food scene around the world.
I need a photographer that has their own equipment (a DSR camera), that has some experience photographing food, can speak Korean and English (It doesn't have to be perfect English), and has a big appetite. Oh, web experience would be a plus. I know it's a tall order, but I'm sure there is someone up to the task.
In compensation I can offer you lots of good food, me (for English practice), and my contacts (I know some people^^). You will get credit for your photographs. You will get them published on Seoul tourism websites and on Seouleats.com. Plus, (tentatively) a food book is in the works.
This will be a great opportunity for someone that wants to be a professional photographer. If you are interested, leave a comment or e-mail me at seouleats@gmail.com
Daniel, this isn't really a comment. Just wanted to ask a question about Korean food. I've had bulgogi twice in the US (once Atlanta, the other time, Tampabay, where I live). When I lived in Honolulu, many times I had Korean bar-b-que at restaurants, with the in-table grills. I loved it all. However, I'm confused about something. Bulgogi is "Korean bar-b-ue" right? But, not all "Korean bar-q-que" is bulgogi, correct? I'm just a little confused. All the bulgogi I've had arrived at my table already cooked, but the bar-g-ques in Honolulu I went to never called it bulgobi. I'm trying to untangle the words. Sorry if I'm not very clear. I'm a retired music college prof with a food and leisure blog. Hilton
ReplyDeleteBulgogi is a marinated thinly sliced beef that's grilled. It is a form of Korean BBQ. Essentially anything on the grill is BBQ.
ReplyDeleteAs for spelling, EVERYTHING is misspelled in Korea. The Korean name "Lee" is really pronounced "Eee" but people spell it like, "Rhee, Ree, Yee, etc." I've seen bulgogi spelled "pulgogi" here. Real bulgogi is meat marinated with Asian pear, soy sauce, sesame oil, vinegar, and a little wine. It's all about the Asian Pear.
I hope that helps.
Dan
Yes, that helps quite a lot, Daniel. May I quote you in the body of coming a post? It would be very beneficial to help clarify some things. I would fully credit you and your blog, of course. Hilton
ReplyDeleteI would be honored. Thanks.
ReplyDeleteDan, here's the post containing your quote: Atlanta: Seoul Gardens. Thanks for your help!
ReplyDeleteHilton,
ReplyDeleteBoth forms of bulgogi you have eaten and read about are called bulgogi. There is the type that is cooked at the table on a grill.
There is also a type of bulgogi that you actually cook in a "hot pot" at your table. They will put a butane cooktop on your table and bring a pan full of vegetables and bulgogi, and usually some noodles. They will pour broth on top of it all and let it cook down. The vegetables will get soft and the bulgogi marinade will cook out into the sauce. Essentially making a "stew" of sorts. The sauce/juice from this dish is excellent on top of rice.
Each dish is called bulgogi, but they have a different adjective modifier to the name of the dish. Maybe Daniel knows the diffent names between the different ways bulgogi is prepared.
Also, Im not sure how familiar you are with Korean food. There is also a very popular dish called Kalbi/Galbi. Which is rib meat specifically that is marinated and grilled at the table. The marinade is slightly different usually to Bulgogi. To me its usualy not as sweet. This maybe what you had in Honolulu? It is probably the most famous/favorite BBQ type grilled meat dish in Korea.
Richard, thanks. You clarified an additional question I had (were the non-marinated barbeque grills I had in Honolulu also considered bulgogi). I'm not very informed in Korean food. I simply love interesting tasting food beyond the same ol', same ol' middle-America stuff. I've been surprised how many people here my age are afraid to widen their culinary tastes. I'm trying to encourage them by giving them some basic info on dishes and restaurants here. If you don't mind, I'm going to re-post your comment as a comment attached to the article where I quote Daniel. My readers would find your information very helpful.
ReplyDeleteYour welcome hilton.
ReplyDeleteIts actually funny in a "Oh Henry" sort of way. While you were here posting a reply..I actually went on your blog and added additional comments..lol..Sorry for the real long blog, but I thought Id give you more information on Korean food.
Richard, thanks for the detailed extra comment over at Inkwatu! I'll definitely try those dishes. Knowing what something is helps a lot.Hilton
ReplyDeleteYay! All this talk about Korean food makes me hungry. I'm going to get naengmyeon today. I'll post pictures soon.
ReplyDeletedan
Hello!
ReplyDeleteI am an American photographer and lived recently in Seoul for one year.
I photograph food, cafes with great design, whatever I see that appeals to me. Have a look at my blog:
This Time in Seoul at www.nearandfar.wordpress.com and tell me what you think.
Your enthusiasm for food is contagious! I've only recently started photographing food but have always been an admirer of food photography. I am currently on a working vacation here in Paris.
I shoot for Seoul Selection magazine as well as have a book about cafes that is under a deadline of two months. Let's talk.
Please leave a message on my blog and I'll be sure to respond.
Sincerely,
Felicia
www.nearandfar.wordpress.com