This was a hilarious show because we gave Steve a challenge to eat bundaeggi on the air. He had never eaten it before and he was adamantly opposed to eating it. We made a deal; if 15 listeners sent text messages to Steve to eat it then, he would eat 5. As soon as he said it, 20 callers texted in. Later we revised the questions so he would eat it if that day's show would topple the previous record of messages. In the next 10 minutes we got another 60 or so messages for a total of 82 for the day. Here is Steve eating the bundaeggi.
Oh, and that's me on the air with him. You can listen to the Steve Hatherly Show 7 days a week from 2-4pm on TBS efm 101.3 in Seoul. You can listen to it online by going to http://tbsefm.seoul.kr
Just hit the On Air button to get Internet streaming.
And I found some other videos of people eating it as well. Here is Mary from www.maryeats.com
And here I am as well.
Dan
I am going to the fish market tonight with a couple of friends and some readers. If a couple of people would like to join us, I think it would be fun. We will go around 7pm to look around and eat some 회 and 생낚지. Four people can come and join us, so the first 4 get to come and eat with us. You can e-mail me at seouleats@gmail.com if you are interested.
Dan
UPDATE at 8am 3 OPENINGS LEFT!
UPDATE at 8:11am 2 OPENINGS LEFT
Dan
UPDATE at 8am 3 OPENINGS LEFT!
UPDATE at 8:11am 2 OPENINGS LEFT
UPDATE at 5:38 NO SPOTS LEFT
So what is Danbokki? It's my own Dukkbokki recipe that I like to make. There are quite a few differences from regular dukkbokki. First of all, I don't use corn syrup or the malt syrup that most places use. Also, my sauce uses ghee as oil. I also add onions and cabbage and trapezoidal ricecakes. Honestly, I tend to wing it with the sauce, basically I make a spicy caramel sauce and then use this stuff to baste the rice cake and fish noodles (o-deng). I like the cabbage because it lowers the spicy and it gives it a light crunch.
Today, I wanted to give a more refined dukkbokki, so I added some green leaf thingies...Darn, I can't remember what the name is in Korean and yogurt. The greens added a bright springy flavor and the yogurt added a creamy cool.
The grapes were just for fun. Say hi to Hubble!
Danbokki! It's where it's at.
RECIPE
Ingredients:
Gochujang (2 spoons)
Ghee or butter (1 spoon)
Sesame oil (2 splashes)
Soy Sauce (1 splash)
Sugar (half a palmful and to taste)
Water
Some flour
Ricecake, Odeng, sliced onions, 1 cm X 1 cm cubes of cabbage
DIRECTIONS
1. Get the oil hot.
2. Add the Gochujang
3. Add the Onions
4. Add the sugar and then stir it around until everything incorporates a bit.
5. Add some water and mix it all around until it becomes saucy.
6. Add some sesame oil and soy sauce. Mix and then check the taste. Adjust the flavor with more sugar or gochujang. Mix it until it becomes a sauce and then add a little flour to help thicken it.
7. Add the Odeng and cook.
8. Add the Ricecake and cook.
9. Add the Cabbage 2 minutes before everything is done and mix it around.
10. Top with greens and some yogurt and enjoy.
Danbokki! Whatcha think?
I'll show pics soon. If you are in the Haebangchon area and would like to learn how to make Dukkbokki (and eat it) post a message and I'll invite you over. I have room for about 2 more people.
Dan
This blog wouldn't exist if it weren't for its readers and writers. Believe it or not, I can't do this all by myself and I always appreciate other contributors. Plus, I think it keeps the blog from getting stale.
Please read Aaron's article here.
Also, be sure to check out his blog, here.
I agree with Aaron that food is healing. And it's not just for the body but also for the soul. I met a friend the other day and whenever he is home alone or feels out of sorts, he makes bread. He says it reminds him of home. Most of the bread he makes, he gives away. I got one of these rolls and I was so impressed it was artisan made. He told me he had to tweak his ingredients a bit and also become familiar with his oven. He also worked out a system of adding steam to the oven by adding a shallow pot with water in the bottom of the oven and then dropping a smoking hot rock into the pot. The steam would allow the bread to create a crisp crust.
I asked him where he got the rock and he said, Hawaii. He searched the island to find the perfect rock to make his bread. Now that's a foodie. Next time I'm in Hawaii, I'm going to be looking for my bread rock as well.
Aaron, thanks again for contributing to Seoul Eats and thank you readers for reading.
Dan
Please read Aaron's article here.
Also, be sure to check out his blog, here.
I agree with Aaron that food is healing. And it's not just for the body but also for the soul. I met a friend the other day and whenever he is home alone or feels out of sorts, he makes bread. He says it reminds him of home. Most of the bread he makes, he gives away. I got one of these rolls and I was so impressed it was artisan made. He told me he had to tweak his ingredients a bit and also become familiar with his oven. He also worked out a system of adding steam to the oven by adding a shallow pot with water in the bottom of the oven and then dropping a smoking hot rock into the pot. The steam would allow the bread to create a crisp crust.
I asked him where he got the rock and he said, Hawaii. He searched the island to find the perfect rock to make his bread. Now that's a foodie. Next time I'm in Hawaii, I'm going to be looking for my bread rock as well.
Aaron, thanks again for contributing to Seoul Eats and thank you readers for reading.
Dan
By Aaron Falzerano
My Blog
I’m trying to read the Korean instructions on this medicine…10 days, three times a day? 27th of March? Sick in Seoul! Free from work for the day, it’s been a time to contemplate, rest, and drink as much water as possible. Also, a time to take a three hour trip to the doctor and pharmacy. SINCE I work at a Hagwon, it is required that I get a doctor’s note in order to get paid for my sick day. Going to the doctor was the most stressful part of my day, and all she did was recommend some meds, and tell me to go rest.
Being sick is a time to do nothing. In fact, many believe that this is the reason our body gets sick: so it can stop having to do work. In Mexico, they call it Susto, a mysterious illness that occurs when the stress of labor becomes desperately mundane and someone falls ill, waiting to be nursed back to health. Admittedly, I’m fascinated by healing. I once stared at someone who was unconscious on the ground at a concert, and just like that they hopped up and were fine. It was delightful to think that maybe there’s a little bit of magic to it all.
Of course, magic is best ingested, and food plays a big part in health and healing. Last night I stopped for samgyetang on my way home from work…a full baby chicken stuffed with rice and garlic cooked in a hot broth with ginseng root. It felt good, powerful. Later, bored, I called a Korean friend to ask for more suggestions, and she told me to eat some bonjuk. How perfect does it get?: Hot rice porridge full of fresh chicken and Chinese herbs. There was even a nice Korean woman working at the restaurant who was my substitute mom for half an hour. I coasted through this illness full of chicken and liquid, arriving chapped but happy on the other side.
Being sick is also a time to enjoy the wonders of revival. Getting better is a state of mind. The science of healing is half unexplained, and no one understands that better than East Asia. Poor health needs positive energy, no stress, the return of our lives back to our bodies, where they began. We let our thoughts die down and nature comes in, setting everything right again. As some proverb must say, we are like stones getting smooth in the water.
My Blog
I’m trying to read the Korean instructions on this medicine…10 days, three times a day? 27th of March? Sick in Seoul! Free from work for the day, it’s been a time to contemplate, rest, and drink as much water as possible. Also, a time to take a three hour trip to the doctor and pharmacy. SINCE I work at a Hagwon, it is required that I get a doctor’s note in order to get paid for my sick day. Going to the doctor was the most stressful part of my day, and all she did was recommend some meds, and tell me to go rest.
Being sick is a time to do nothing. In fact, many believe that this is the reason our body gets sick: so it can stop having to do work. In Mexico, they call it Susto, a mysterious illness that occurs when the stress of labor becomes desperately mundane and someone falls ill, waiting to be nursed back to health. Admittedly, I’m fascinated by healing. I once stared at someone who was unconscious on the ground at a concert, and just like that they hopped up and were fine. It was delightful to think that maybe there’s a little bit of magic to it all.
Of course, magic is best ingested, and food plays a big part in health and healing. Last night I stopped for samgyetang on my way home from work…a full baby chicken stuffed with rice and garlic cooked in a hot broth with ginseng root. It felt good, powerful. Later, bored, I called a Korean friend to ask for more suggestions, and she told me to eat some bonjuk. How perfect does it get?: Hot rice porridge full of fresh chicken and Chinese herbs. There was even a nice Korean woman working at the restaurant who was my substitute mom for half an hour. I coasted through this illness full of chicken and liquid, arriving chapped but happy on the other side.
Being sick is also a time to enjoy the wonders of revival. Getting better is a state of mind. The science of healing is half unexplained, and no one understands that better than East Asia. Poor health needs positive energy, no stress, the return of our lives back to our bodies, where they began. We let our thoughts die down and nature comes in, setting everything right again. As some proverb must say, we are like stones getting smooth in the water.
Today was my last regular Thursday spot on the Steve Hatherly Show for their food corner. Today I got Steve to try Bundaeggi for the first time. It was an absolutely hilarious show because he didn't want to try it. He made a bet with me that if he got 15 messages on the message board, then he would. Well, we got 82 messages. 82 messages! So, Steve ate 2, or tried to eat two. We didn't even have time to talk about the different food things that we were going to talk about.
Today I was going to recommend the Lasagna at Sortinos. It's the best lasagna I've had in Korea because the layers of pasta are perfectly cooked and it is coated in a beefy tomato sauce. Also, Bread Talk in Myeongdong has great confectionary delights like it's Chocolate Granache and Bread with Pork Floss. Pork Floss is thinly dried pork that looks like snowflakes. It's so good. And I was going to talk about bibim naengmyeong from Bibimnaengmyeong from Ojangdong Hwung-namjip (오장동흥남집).
Here's what I wrote up before:
It's all about the noodles and you can't get better or fresher noodles. As you eat, you can look into the kitchen and see the chefs making the noodles on site. One man is back stepping on the buckwheat to soften them up awhile another cuts them. There is a third person back there and I figure he must be laying on the magic because the noodles that I slurped were like gossamer threads. Eating the whole bowl was as if I was taking a breath of cool mountain air after reaching the apex. Yeah, it's a bit spicy, but that's what makes it enlightening.
Go to Eujiro 4-ga exit 8 and to straight. At Chunggujeong Intersection (중구청), make a left. Go around the Market entrance and it is opposite Suhyup Bank (수협 은행)
2272-7117
It was a fun show and I'll be posting an audiopodcast of Steve trying the bundaeggi as soon as I figure out how.
Dan
Today I was going to recommend the Lasagna at Sortinos. It's the best lasagna I've had in Korea because the layers of pasta are perfectly cooked and it is coated in a beefy tomato sauce. Also, Bread Talk in Myeongdong has great confectionary delights like it's Chocolate Granache and Bread with Pork Floss. Pork Floss is thinly dried pork that looks like snowflakes. It's so good. And I was going to talk about bibim naengmyeong from Bibimnaengmyeong from Ojangdong Hwung-namjip (오장동흥남집).
Here's what I wrote up before:
It's all about the noodles and you can't get better or fresher noodles. As you eat, you can look into the kitchen and see the chefs making the noodles on site. One man is back stepping on the buckwheat to soften them up awhile another cuts them. There is a third person back there and I figure he must be laying on the magic because the noodles that I slurped were like gossamer threads. Eating the whole bowl was as if I was taking a breath of cool mountain air after reaching the apex. Yeah, it's a bit spicy, but that's what makes it enlightening.
Go to Eujiro 4-ga exit 8 and to straight. At Chunggujeong Intersection (중구청), make a left. Go around the Market entrance and it is opposite Suhyup Bank (수협 은행)
2272-7117
It was a fun show and I'll be posting an audiopodcast of Steve trying the bundaeggi as soon as I figure out how.
Dan
,Here's something that's been on my mind for a while and it has errked me to no end. IF I EVER SEE ANYONE WATERING DOWN MY COFFEE AT DUNKIN DONUTS AGAIN THEN I WILL SHOVE BERETS THOSE YOU WEAR WHERE THE SUN DON'T SHINE.
When I think of Dunkin Donuts, I think of Denis Leary who said:
I think it has to do with the Korean tea culture. I like my coffee thick and black. I want it to give me antacid as it goes down, but I've found that this taste is just too strong for many of my Korean friends. They like to water it down. They will use water. I mean, I've offered milk- to me that makes sense, but water?
To me, its an insult because I grind my beans myself and then I slowly coax out the black energy with an orchestrated dousing of hot water. Coffee has a very specific ratio of beans to water and if you go above or below, you have a very different product.
Dunkin Donuts, leave my coffee alone.
Dan
When I think of Dunkin Donuts, I think of Denis Leary who said:
Been in Dunkin' Donuts lately? The last bastion of coffee-flavored coffee? It's gone. Forget about it. You walk in there now, there's people wearing berets, they're writing poetry on computers, there's a kid behind the counter: "Would you like a coffee kuhlata?"Yeah, that's not the case in Korea. It's got strawberry cakes and berry couple donuts and little cakes in the shape of teddy bear heads (Where's the Bear Claw!). It's just scary and they water down coffee. Can someone tell me why?Fuck no! www.blowme.com! Coffee Kuhlata -- what the hell is that all about? Man, when I was a kid, Dunkin Donuts had two things -- coffee, and donuts, and that WAS IT! You took the donut, you dunked it in the cofee, thus the fuckin title of the place! Duuuuuuuuuukin DONUTS!
That's all the had, donuts and coffee, nothing else, no ice, no napkins, no soda, no salt, no pepper, no parfait, no croissants, NOTHING! You walk in there now, there's soup flying around, people are eating finger sandwiches... They got donuts on display in a case, like relics from a former era, you know. 'Here's what we used to serve. We used to fry 'em up and sell them by the dozen, back in the 70's.'
I think it has to do with the Korean tea culture. I like my coffee thick and black. I want it to give me antacid as it goes down, but I've found that this taste is just too strong for many of my Korean friends. They like to water it down. They will use water. I mean, I've offered milk- to me that makes sense, but water?
To me, its an insult because I grind my beans myself and then I slowly coax out the black energy with an orchestrated dousing of hot water. Coffee has a very specific ratio of beans to water and if you go above or below, you have a very different product.
Dunkin Donuts, leave my coffee alone.
Dan
I was lucky enough to meet Zenkimchi and Fatmanseoul for lunch last week in Myeongdong. It was fun because Fatman took us to a place that had conveyor belt sushi for 1,900 a plate. It was great because the fish was of decent quality and cheap. I had some nice mackeral there and I could tell that the chef had skill because it didn't come out all limp like at some subpar places.
You'll have to ask Fatman for where the place is.
Also, I went to Breadtalk for the first time and...OH...MY...Gosh... I can't go back there. It's just torture because the food is just so good. They have a Choco Granache that's a chocolate bread stuffed with chocolate and then coated in chocolate and it's good. Also they have bread with pork floss. Pork Floss!!! I didn't try it, but next time...Oh...next time.
You can find this place by making a left at Krispie Kreme.
So about a week ago I got a message on Facebook from another foodie adoptee that was considering coming to Korea to learn about the culture. So, I gave him some advice about living here and how to get visas, jobs, housing, etc and then we started to talk about food. We decided to meet and so we went up to Hongdae to this Korean 등갈비 (deonggalbi) place called RIB's.
It was recommended by a friend of mine and it's over by Seven Springs in Hongdae. If you go out exit 5, make a left. Go straight and then make a right on the road and make a left. Go about a block and then make a left into a little side street. You'll see a sign that says RIB's in big letters.
The place isn't fancy. You'll see poloroids of patrons from the past pasted on the walls. You have three choices for meat: plain with salt, spicy, and black pepper.
The service is great. They are very friendly and enthusastic about the food.
Michael and I got the black pepper and the spicy Ribs. They bring the thick marinated ribs to the table and they finish grilling them right at the table.
The spicy ribs weren't bad. The spice wasn't too heavy so it killed the meat flavor. It was a seeping hot with a 20 second delay. The black pepper ones were my favorite because it's just not that common in Korea. Plus it really brought out the smokey pork flavor.
The Tengjang Chiggae was also quite good and so was the Naengmyun.
The price was a tad high. It was about 9,000 for each serving of ribs. I figure each person could easily eat about 2. I mean the one over in Nowon was a bit cheaper and had a bit more meat.
RIBS
** (2 out of 4)
서울시 마포구 동교동 169-2
325 3579
I found this really cute movie on Youtube and it's about a precocious boy and his food adventures in Korea. It's poignant, cute, and touching. Check it out.
Here is something that I wrote just for fun about my childhood in Korea.
http://deconstructingkorea.blogspot.com/2008/11/national-novel-writing-month-799-words.html
I know. This has nothing to do with food, but Facebook needs to stop tweaking stuff. The new layout is annoying and it's hard to find stuff that I was able to easily find before. For example, I tried to post in their marketplace but it is not possible in Korea anymore. They asked for feedback on their new marketplace and this is what I wrote:
Is there any new social networking sites out there that are better? I mean myspace is dead, Friendster don't got no friends anymore, Orkut? Huhh?, Geez... I'm going to start a new social networking site. It's going to be called Unplugged. It'll encourage people to unplug from the net and go out and do stuff. Oh, and everyone will wear a mask so it's like being on the Internet. And Unplugged will have socials over nachos and salsa because it brings people together.
Anyone want to join my new social?
Dan
You can't list in South Korea and it's not easy to figure out how to list stuff. I mean you click on list something and then you get a pop up to fill in the real information. It doesn't seem easy to browse either. Facebook needs to stop tweaking stuff because it's becoming a major turnoff. It'll make people want to jump ship as soon as a new social networking site becomes available. I mean, I use it a lot less then I used to because it's too hard to figure out.Facebook needs to listen!
Dan
Is there any new social networking sites out there that are better? I mean myspace is dead, Friendster don't got no friends anymore, Orkut? Huhh?, Geez... I'm going to start a new social networking site. It's going to be called Unplugged. It'll encourage people to unplug from the net and go out and do stuff. Oh, and everyone will wear a mask so it's like being on the Internet. And Unplugged will have socials over nachos and salsa because it brings people together.
Anyone want to join my new social?
Dan
via gizmodo
via mathlete
via gizmodoHilarious! The girl with the bra makes me hungry and horny. I think it's absolutely hilarious and fun. Now if a girl was to wear that for me, I'd love her forever.
The second picture is Wake N Bacon where you would wake up to the smell of sizzling bacon. Not a bad idea.
Next is a bad ass cow grill. I can see the headline now, "Robocow cooks his biological counterparts!"
And the last picture is..just ouch.
Well, I hope that brought a smile to your face or at least a smirk. Have a great Monday! I'm off to Korean class!
Dan
Hello Seouleats,
Here's a recent letter that I recieved
My name is D.K. and I will be visiting Korea for three weeks in July 2009. I'm currently working at X.X.X. as a part of the beverage team as well as the service team in Las Vegas. I also have a culinary background having graduated from the CIA in 2006. I wanted to find out if you have a page with a list of fine dining restaurants in and around Seoul. Those equivalent to being Michelin rated. If not, I would love a list of restaurants or other recommendations to fine dining restaurants. Look forward to hearing from you soon.
Thank you
D.K.
So...I need your help. Most of the restaurants that I think that D.K. are looking for are in Hotels in Seoul. That includes the Shilla, the Intercontinental, Lotte Hotel's Pierre Gagnaire, and the W. Most of the other places I know are small and they aren't at the level of a Michelin rated restaurant. So, can you help me add to this list for D.K?
Thanks,
Dan
My name is D.K. and I will be visiting Korea for three weeks in July 2009. I'm currently working at X.X.X. as a part of the beverage team as well as the service team in Las Vegas. I also have a culinary background having graduated from the CIA in 2006. I wanted to find out if you have a page with a list of fine dining restaurants in and around Seoul. Those equivalent to being Michelin rated. If not, I would love a list of restaurants or other recommendations to fine dining restaurants. Look forward to hearing from you soon.
Thank you
D.K.
So...I need your help. Most of the restaurants that I think that D.K. are looking for are in Hotels in Seoul. That includes the Shilla, the Intercontinental, Lotte Hotel's Pierre Gagnaire, and the W. Most of the other places I know are small and they aren't at the level of a Michelin rated restaurant. So, can you help me add to this list for D.K?
Thanks,
Dan
I know it's an oldie, but I love it! It's so hilarious and the girl is so cute!
Dan
Thanks Joanne! So cute!!!!
hahahahaha
Via Seriouseats.comNow if you are completely chopstick inept, then these are the perfect invention for you. Now I think they are being serious, but this would make a great gag gift for the person that is constantly messing up their shirt by trying to eat a sauce laden shrimp.
Here's what Serious Eats had to say:
If you find yourself in Asia without chopsticks chops, consider the Chopsticks Aid. The sleek-looking fork face attached to sticks was designed by a Czech man named Jaroslav Kucera. Because, you know, those Czechs are always looking out for our chopstick dexterity. Or you could just learn how to use chopsticks. [via conky]
Cheap Eats
1. Tomatillos over by exit 6 of Jonggak Station They have a 4,000 won Breakfast Burrito and Coffee Special in the morning. www.tomatillo.co.kr
2. The California Pizza Kitchen in Gangnam and near Myeongdong have 9,900 won lunch specials. You can order a dish for 9,900 + drink, soup and bread. I recommend their Thai Crunch Chicken Salad. It’s got crunchy rice noodles, peanuts, avocado, and edamane.
3. Chakraa Indian Restaurant in Itaewon, Hannam, Suwon, and Songtan also have a great lunch buffet for 9,900 won. They have excellent tandoori chicken and naan. The chicken is juicy and rich in flavor. Also they have fist sized samosas that are very crispy and flavorful. www.chakraa.co.kr
4. And another tip, eat where the taxi drivers eat. These 기사집’s have great food for a low price. There is one in Noksopyeong near Taco Taco Chili Chili that I like to go to. They have excellent Sundubu and bibimbap. The rice at these places are refillable and the taste is very authentic.
1. Tomatillos over by exit 6 of Jonggak Station They have a 4,000 won Breakfast Burrito and Coffee Special in the morning. www.tomatillo.co.kr
2. The California Pizza Kitchen in Gangnam and near Myeongdong have 9,900 won lunch specials. You can order a dish for 9,900 + drink, soup and bread. I recommend their Thai Crunch Chicken Salad. It’s got crunchy rice noodles, peanuts, avocado, and edamane.
3. Chakraa Indian Restaurant in Itaewon, Hannam, Suwon, and Songtan also have a great lunch buffet for 9,900 won. They have excellent tandoori chicken and naan. The chicken is juicy and rich in flavor. Also they have fist sized samosas that are very crispy and flavorful. www.chakraa.co.kr
4. And another tip, eat where the taxi drivers eat. These 기사집’s have great food for a low price. There is one in Noksopyeong near Taco Taco Chili Chili that I like to go to. They have excellent Sundubu and bibimbap. The rice at these places are refillable and the taste is very authentic.
Up top, Homemade Tiramisu from Tutti Matti in Karisukgil.
Guinness at the Wolfhound with friends
Crispy Samosas from Chakraa in Itaewon
Moist and Spicy Tandoori Chicken from Chakraa in Itaewon
Thai Crispy Chicken Salad from California Pizza Kitchen in Myeongdong
Hey, this is a message that I got from a reader of Seoul Eats.
I haven't been to this dessert place, but it looks good. As for the question...hmmm...it sounds like a jail sentence, huh? I'm here until I stop having fun. I'm about to go to school full time and then study Korean cooking.
Thanks for reading!
Dan
hey Dan, I'm a kyopo in korea and I've been reading your website from time to time.
I really liked this dessert place in 도곡동 in 강남~
http://blog.naver.com/yjoshjh?Redirect=Log&logNo=110032766348
How long are you in korea for?
I haven't been to this dessert place, but it looks good. As for the question...hmmm...it sounds like a jail sentence, huh? I'm here until I stop having fun. I'm about to go to school full time and then study Korean cooking.
Thanks for reading!
Dan
When I went Thailand I went to a cooking school in Changmai. Went to a couple of different cooking schools there because I was writing an article for a travel website. One of the great things about these cooking institutes were the fun, knowledgeable teachers. One of my favorite teachers would make jokes mixed in with tips.
For example, he would always have a little wedge of lime on the cutting board and he would use this to clean his knife and his cutting board area because the citric acid would kill the bacteria.
I thought of this while I was peeling a pile of green onions and chopping them. You know the thin ones that look like grass. My eyes were watering and my mother taught me a trick. If you take a 4 centimeter piece of the onion and break off the end so it’s like a straw and breath through that your eyes won’t water.
So I wanted to give a couple of fun cooking tips and tricks.
1. If you are trying to peel the skins off of ginger, you can easily use the inside of a spoon. It’s easy and you won’t waste a lot of ginger.
2. You can also use a spoon to get fruit out of kiwi. Just cut off the ends and then stick in the spoon just below the skin and rotate it all the way around the fruit. The skin will just fall away.
3. And if you are trying to boil milk for a sauce or drink, you might have the problem of it boiling over. A trick to stop this is to rub a bit of butter on the edge of the pot and just along the top edge. When the milk starts a foaming, it’ll stop when it hits the butter.
4. The one thing I hate about cooking is having garlicky smelling hands. Now you can buy a special bar of stainless steel “soap” from specialty cooking stores, or you can just take the back of a stainless steel spoon and rub in on your hands that smell under running water and then wash your hands with soap. I don’t know how it does it, all I know is that it works.
5. Now if you are cleaning fish and you need something to get rid of the smell, you can scrub your hands with a little baking powder.
6. If you want to keep celery crisp then cut off the end of the celery and store it upright in a glass of water.
7. If you want to keep big green onions fresh then store them outside, upright on top of a pot of plants.
For example, he would always have a little wedge of lime on the cutting board and he would use this to clean his knife and his cutting board area because the citric acid would kill the bacteria.
I thought of this while I was peeling a pile of green onions and chopping them. You know the thin ones that look like grass. My eyes were watering and my mother taught me a trick. If you take a 4 centimeter piece of the onion and break off the end so it’s like a straw and breath through that your eyes won’t water.
So I wanted to give a couple of fun cooking tips and tricks.
1. If you are trying to peel the skins off of ginger, you can easily use the inside of a spoon. It’s easy and you won’t waste a lot of ginger.
2. You can also use a spoon to get fruit out of kiwi. Just cut off the ends and then stick in the spoon just below the skin and rotate it all the way around the fruit. The skin will just fall away.
3. And if you are trying to boil milk for a sauce or drink, you might have the problem of it boiling over. A trick to stop this is to rub a bit of butter on the edge of the pot and just along the top edge. When the milk starts a foaming, it’ll stop when it hits the butter.
4. The one thing I hate about cooking is having garlicky smelling hands. Now you can buy a special bar of stainless steel “soap” from specialty cooking stores, or you can just take the back of a stainless steel spoon and rub in on your hands that smell under running water and then wash your hands with soap. I don’t know how it does it, all I know is that it works.
5. Now if you are cleaning fish and you need something to get rid of the smell, you can scrub your hands with a little baking powder.
6. If you want to keep celery crisp then cut off the end of the celery and store it upright in a glass of water.
7. If you want to keep big green onions fresh then store them outside, upright on top of a pot of plants.
Via Lifehacker
After I read this, I decided that I am off sports drinks. I thought that little gnomes were putting extra special stuff in these drinks to make me run faster and jump higher. If I knew it was this easy, then I would have been doing it on my own!
What next? Coca Cola's secret formula is really muddy water?
Read this!
Make Your Own Sports Drink
By Jason Fitzpatrick, 4:00 PM on Sun Mar 15 2009, 34,181 views
Sports drinks are an easy way to replace fluid and electrolytes lost exercise, but what if Brawndo isn't what you crave? Ditch the dyes and high fructose corn syrup by making your own.
Photo by zzeller.
At the medical blog WebMD, they have a DIY formula for making a rehydration drink to administer to a person sick with the flu or other dehydrating illness. The formula is roughly the same as any sports drink however, the goal is to get fluid, glucose, and electrolytes into your system.
Measure all ingredients precisely. Small variations can make the drink less effective or even harmful. Mix the following:
* 1 quart (950 mL) water
* ½ teaspoon (2.5 g) baking soda
* ½ teaspoon (2.5 g) table salt
* ¼ teaspoon (1.25 g) salt substitute (potassium-based), such as Lite Salt or Morton Salt Substitute
* 2 tablespoons (30 g) sugar
You can tweak the amount of sugar you want to include and add your own flavors, avoiding artificial dyes and preservatives in the process. If you have your own sport-related hacks, sounds off in the comments below. Thanks Oranges w/Cheese!
Rehydration Drinks [WebMD]
After I read this, I decided that I am off sports drinks. I thought that little gnomes were putting extra special stuff in these drinks to make me run faster and jump higher. If I knew it was this easy, then I would have been doing it on my own!
What next? Coca Cola's secret formula is really muddy water?
Read this!
Make Your Own Sports Drink
By Jason Fitzpatrick, 4:00 PM on Sun Mar 15 2009, 34,181 views
Sports drinks are an easy way to replace fluid and electrolytes lost exercise, but what if Brawndo isn't what you crave? Ditch the dyes and high fructose corn syrup by making your own.
Photo by zzeller.
At the medical blog WebMD, they have a DIY formula for making a rehydration drink to administer to a person sick with the flu or other dehydrating illness. The formula is roughly the same as any sports drink however, the goal is to get fluid, glucose, and electrolytes into your system.
Measure all ingredients precisely. Small variations can make the drink less effective or even harmful. Mix the following:
* 1 quart (950 mL) water
* ½ teaspoon (2.5 g) baking soda
* ½ teaspoon (2.5 g) table salt
* ¼ teaspoon (1.25 g) salt substitute (potassium-based), such as Lite Salt or Morton Salt Substitute
* 2 tablespoons (30 g) sugar
You can tweak the amount of sugar you want to include and add your own flavors, avoiding artificial dyes and preservatives in the process. If you have your own sport-related hacks, sounds off in the comments below. Thanks Oranges w/Cheese!
Rehydration Drinks [WebMD]
RANDOM DUDE: Dude, why aren't you writing for your blog? What am I supposed to read man?
DAN: Well, I have been writing. I just haven't been writing anything specifically for my blog. I guess having a job where I have to write all day has something to do with it.
RANDOM DUDE: But, I gots to have my Seoul food blog fix and if you don't update I feel...empty.
DAN: I'm sorry random dude that I just met. I totally appreciate you reading my blog and I'll do my best to write regularly.
RANDOM DUDE: I'll buy you a beer. Whatcha having?
DAN: You don't really have to.
RANDOM DUDE: It's on me. Whatcha having? Huh?
DAN: I'll have a Cass.
RANDOM DUDE: A Cass! Nah, have something good. I'm drinking Hite. It's great like Budweiser.
DAN: Ok, Random Dude. Thanks.
RANDOM DUDE: And can you introduce me to that Cheri girl? She's hot! I'd like to take her out to lunch if you know what I mean.
DAN: Ummm...sure. Cheers!
True Story. This really happened. A Random Guy bought me a beer and this has encouraged me to write more. I'm on it. thanks everyone for reading. And Cheri, do you want to go out to lunch with Random Dude?
DAN: Well, I have been writing. I just haven't been writing anything specifically for my blog. I guess having a job where I have to write all day has something to do with it.
RANDOM DUDE: But, I gots to have my Seoul food blog fix and if you don't update I feel...empty.
DAN: I'm sorry random dude that I just met. I totally appreciate you reading my blog and I'll do my best to write regularly.
RANDOM DUDE: I'll buy you a beer. Whatcha having?
DAN: You don't really have to.
RANDOM DUDE: It's on me. Whatcha having? Huh?
DAN: I'll have a Cass.
RANDOM DUDE: A Cass! Nah, have something good. I'm drinking Hite. It's great like Budweiser.
DAN: Ok, Random Dude. Thanks.
RANDOM DUDE: And can you introduce me to that Cheri girl? She's hot! I'd like to take her out to lunch if you know what I mean.
DAN: Ummm...sure. Cheers!
True Story. This really happened. A Random Guy bought me a beer and this has encouraged me to write more. I'm on it. thanks everyone for reading. And Cheri, do you want to go out to lunch with Random Dude?
Readers,
Today I have a special for you. Here is a story on La Bocca by Lauren Grasch. She is a foodie from NYC and I think she did a great piece on the restaurant. Here are some pictures of the food as well. http://www.seouleats.com/search?q=la+bocca
I hope that Lauren will continue to contribute to Seouleats.
Dan
P.S. Here is the full version.
www.sortinos-seoul.com
Today I have a special for you. Here is a story on La Bocca by Lauren Grasch. She is a foodie from NYC and I think she did a great piece on the restaurant. Here are some pictures of the food as well. http://www.seouleats.com/search?q=la+bocca
I hope that Lauren will continue to contribute to Seouleats.
Dan
P.S. Here is the full version.
Imagine that you are an Italian chef thousands of miles away from home, visiting Seoul to see the World Cup in 2002. You discovered much to your dismay, that you cannot find your favorite cuisine. This cuisine represents your heritage, and your culture. This cuisine is in your blood.
While most people would enjoy the rest of their stay, eat plenty of other foods that Seoul has to offer, this wasn't the case for this chef. In fact, instead of bidding "Ciao" to Seoul, Santino Sortino did just the opposite. He decided that Seoul deserved to experience and revel in the traditional Italian food that was such a huge part of his life, and this was the beginning of Sortino’s Italian "empire" in Seoul.
Santino Sortino was born in Milan, Italy and while most boys his age were obsessing over comic books, he was studying recipes in cookbooks. Recently, over coffee at La Bocca, Sortino and I spoke about his passion for Italian food and cooking. “My dad taught me everything,” he responded when I asked him how he learned to cook. In fact, he could still remember the first dish that he prepared as a child, and a smile spread across his face without a moment's hesitation as he answered, “tortellini alla panna”, tortellini in cream sauce.
After moving to Seoul from Vancouver, (his family moved from Italy to Canada when he was 6 years old), his first job was at the Peninsula Hotel where he was the executive chef at their Italian restaurant. He immediately received praise from the patrons and soon he began to think about opening his own Italian restaurant. The parents of one of his Korean friends in Seoul showed interest and in 2006, Sortino's opened its doors in Itaewon.
Sortino's is a family style trattoria serving up a variety of Italian dishes, but they are best known for their authentic thin crust pizza. In 2007 Sortino opened his second restaurant, Up at the Villa which is located across the street from Sortino’s, and is an upscale Italian eatery that is frequented by Seoul's corporate clientele. Sortino's most recent endeavor is a café simply named La Bocca, meaning "Mouth”, which had its debut in mid-December. La Bocca is owned by his Uncle, Saro Sortino, (his father's brother) and by his wife, Sonya.
Saro Sortino also has a long culinary history. He was born and raised in Sicily, Italy and then moved to Milan with his mother where he attended a trade school that offered culinary training. When he was sixteen years old, his family moved to Vancouver, Canada.
Saro and his brother Carmelo Sortino opened up Carmelo's Pastry Shop where Saro worked for many years. Eventually, he sold his share of the shop and returned to Italy, where he worked in a number of restaurants including the Grand Hyatt.
In October of 2008, Sortino invited Saro to help open La Bocca. Instead of merely assisting his nephew with the café, Saro stayed on as the Head Pastry Chef. Saro's traditional Italian pastries and his modern take on some old favorites are sure to impress and they are some of most scrumptious treats I have savored since living and traveling around Italy years ago. His sweet confections grace the beautiful glass enclosed display case in front of the café. I can never leave without gazing longingly for just one more homemade treat as I pay my bill.
The moment I step through the door at La Bocca I feel like I've escaped Seoul's organized chaos. I take in my new environment, and notice the daffodil hued ceilings. Next, my gaze falls on the brick walls that give the space a cozier, older feel that is unique amongst the slew of Itaewon restaurants. Large rectangular windows flood the café with sunlight and dark wooden tables and navy blue banquettes give the atmosphere a sophisticated feel without being pretentious.
While the menu has many options, the paninis are the main focus here along with the desserts which have their own menu. Sortino imports many of his ingredients from Italy which means that Seoul is receiving some of Italy’s best produce including fresh buffalo mozzarella cheese, salami, prosciutto, and a number of other mouth watering delicacies. Most of these are available to buy at the café.
One evening, as I left La Bocca, after savoring another delicious panino, a salad of fresh greens and one of Saro’s delectable desserts, my friends and I heard the staff bid farewell to us with an authentic, “Buona Sera!”
If you haven't yet been spoiled by La Bocca's fresh imported cheeses and meats, house-made Italian breads, and exquisite Italian desserts I urge you to go; in fact go now.
When Sortino thought about his third culinary creation he wanted a place where people could enjoy wonderful, yet casual Italian fare that is popular amongst Italians. Sortino has definitely achieved his dream of “creating an oasis away from Seoul.”
www.sortinos-seoul.com
In
daehangno,
events
St. Patrick's Day in Seoul i.e. Wolfhound and St. Patrick's Day Parade in Daehangno
Join Itaewon's Biggest St. Patricks Day Party at the Wolfhound Irish Pub & Restaurant.
It all starts on Thursday March 12 with Live Irish Acoustic Music and culminates on St. Patricks Day March 17th with Live Irish Traditional Music by the musical group "Bard" with a whole lot of drinking in between.
Thursday March 12 - Live Irish Acoustic Music from our long time friend Eric Custer and his mates with sets at 9pm and 11pm.
Saturday March 14 - St. Paticks Day Warmup Party with Green Beer and Jello Shot specials all day and night long. We will also show the Ireland Scotland Six Nations Rugby game at 2am. Its Parade Day with a traditional Irish Concert & Fair at Marronnier Park, Daehangno, Hyewha Station from 11 a.m. The St. Patrick's Day Parade to start at 1pm
Sunday March 15 - All Day and All Night St. Patricks Day Party. Doors open at 11am. The pub will be all dressed up and we have ordered extra beer, mugs and party hats for the day. Green beer and shooter specials with Irish music played all day and night long. (No quiz)
Monday March 16 - Table Quiz with special Irish themed rounds and special prizes. Starts at 9pm
Tuesday March 17 - St. Patricks Day. Live Traditional Irish Music from the 5 piece band "Bard". Music starts at 9pm.
We hope you will join us for one or all of these events.
The Wolfhound
--
www.WolfhoundPub.com
Korea’s Most Celebrated Foreign Festival Saved by Seoul Government
- 2009 St. Patrick’s Day Festival to focus on community spirit thanks to “rub of the green” –
(Seoul, 09.02.26) With business tightening its belt buckle in the face of the prevailing global economic downturn, one of Korea’s largest and most well-attended foreign festivals has received last-minute funding to ensure its celebration in 2009. Thanks to sponsorship and assistance from the City of Seoul, Korean Air, Diageo Korea (Guinness) and the Grand Hyatt Hotel, Seoul’s 9th Irish Festival – 2009 St. Patrick’s Day Festival – will go ahead as planned in Daehangno on Saturday, March 14th from 11 a.m. to 5 p.m.
Attracting an estimated 18,000 attendees in 2008, the Irish Festival, organized by the Irish Association of Korea (IAK), was in danger of not going ahead this year as significant corporate sponsorship was not renewed. The traditional and colorful street parade is a costly venture, and the festival in Seoul had also traditionally been accompanied with a free open air concert and fair. However, thanks to our loyal support from long-standing sponsors, this year’s festival will focus on continuing to build community spirit.
“Guess we got the rub of the green again!” joked Kevin Tobin, Chairman of the IAK. “Every year we get more and more involvement and participation from Korean and non-Irish community groups and individuals, and there is an unwritten expectation in Seoul that this event will take place.
“As a group of volunteers, both Irish and Korean, we rely on the spirit of the community and other groups to make our event a success. This is what St. Patrick’s Day is about: sharing and celebrating cultural diversity together.”
The Festival will feature both Irish and Korean samul nori and dance, including six brass bands, rock ‘’n’ roll, traditional Irish music plus traditional Irish dance, featuring exhibition step dancing. The audience will be invited to participate in what has become a Seoul Irish Festival tradition – Irish folk dancing. There will be an informal parade through the streets of Ihwa-dong, east of Daehagno Boulevard, starting and ending at Marronnier Park. The IAK is calling on all Koreans and members of the foreign community to participate in and support this friendship march and to celebrate Ireland’s national holiday by wearing green. The IAK will accommodate all non-profit groups wishing to follow our bagpiper in our St. Patrick’s Parade as we wind through the streets of Ilwha-dong, around Marronnier Park.
Traditional Irish Concert & Fair – Marronnier Park, Daehangno, (Hyewha Station, #4 Light Blue Line, Exit 2) 11 a.m., to 5 p.m., March 14th
St. Patrick’s Day Parade – start @ Marronnier Park, Daehangno, 1 to 2 p.m., March 14th
‘Hooley’ at Dublin Terrace in Gangnam, 5 minutes from Gangnam Station, Exit 7 – from 7 p.m. to late (tickets at 50,000 won, includes free Guinness, drinks and food until 1:30 AM, discounted pricing after 1:30), March 14th
Visit http://www.iak.co.kr for up-to-date information about the 9th Irish Festival in Korea (or www.seoulshamrock.co.kr).
It all starts on Thursday March 12 with Live Irish Acoustic Music and culminates on St. Patricks Day March 17th with Live Irish Traditional Music by the musical group "Bard" with a whole lot of drinking in between.
Thursday March 12 - Live Irish Acoustic Music from our long time friend Eric Custer and his mates with sets at 9pm and 11pm.
Saturday March 14 - St. Paticks Day Warmup Party with Green Beer and Jello Shot specials all day and night long. We will also show the Ireland Scotland Six Nations Rugby game at 2am. Its Parade Day with a traditional Irish Concert & Fair at Marronnier Park, Daehangno, Hyewha Station from 11 a.m. The St. Patrick's Day Parade to start at 1pm
Sunday March 15 - All Day and All Night St. Patricks Day Party. Doors open at 11am. The pub will be all dressed up and we have ordered extra beer, mugs and party hats for the day. Green beer and shooter specials with Irish music played all day and night long. (No quiz)
Monday March 16 - Table Quiz with special Irish themed rounds and special prizes. Starts at 9pm
Tuesday March 17 - St. Patricks Day. Live Traditional Irish Music from the 5 piece band "Bard". Music starts at 9pm.
We hope you will join us for one or all of these events.
The Wolfhound
--
www.WolfhoundPub.com
Korea’s Most Celebrated Foreign Festival Saved by Seoul Government
- 2009 St. Patrick’s Day Festival to focus on community spirit thanks to “rub of the green” –
(Seoul, 09.02.26) With business tightening its belt buckle in the face of the prevailing global economic downturn, one of Korea’s largest and most well-attended foreign festivals has received last-minute funding to ensure its celebration in 2009. Thanks to sponsorship and assistance from the City of Seoul, Korean Air, Diageo Korea (Guinness) and the Grand Hyatt Hotel, Seoul’s 9th Irish Festival – 2009 St. Patrick’s Day Festival – will go ahead as planned in Daehangno on Saturday, March 14th from 11 a.m. to 5 p.m.
Attracting an estimated 18,000 attendees in 2008, the Irish Festival, organized by the Irish Association of Korea (IAK), was in danger of not going ahead this year as significant corporate sponsorship was not renewed. The traditional and colorful street parade is a costly venture, and the festival in Seoul had also traditionally been accompanied with a free open air concert and fair. However, thanks to our loyal support from long-standing sponsors, this year’s festival will focus on continuing to build community spirit.
“Guess we got the rub of the green again!” joked Kevin Tobin, Chairman of the IAK. “Every year we get more and more involvement and participation from Korean and non-Irish community groups and individuals, and there is an unwritten expectation in Seoul that this event will take place.
“As a group of volunteers, both Irish and Korean, we rely on the spirit of the community and other groups to make our event a success. This is what St. Patrick’s Day is about: sharing and celebrating cultural diversity together.”
The Festival will feature both Irish and Korean samul nori and dance, including six brass bands, rock ‘’n’ roll, traditional Irish music plus traditional Irish dance, featuring exhibition step dancing. The audience will be invited to participate in what has become a Seoul Irish Festival tradition – Irish folk dancing. There will be an informal parade through the streets of Ihwa-dong, east of Daehagno Boulevard, starting and ending at Marronnier Park. The IAK is calling on all Koreans and members of the foreign community to participate in and support this friendship march and to celebrate Ireland’s national holiday by wearing green. The IAK will accommodate all non-profit groups wishing to follow our bagpiper in our St. Patrick’s Parade as we wind through the streets of Ilwha-dong, around Marronnier Park.
Traditional Irish Concert & Fair – Marronnier Park, Daehangno, (Hyewha Station, #4 Light Blue Line, Exit 2) 11 a.m., to 5 p.m., March 14th
St. Patrick’s Day Parade – start @ Marronnier Park, Daehangno, 1 to 2 p.m., March 14th
‘Hooley’ at Dublin Terrace in Gangnam, 5 minutes from Gangnam Station, Exit 7 – from 7 p.m. to late (tickets at 50,000 won, includes free Guinness, drinks and food until 1:30 AM, discounted pricing after 1:30), March 14th
Visit http://www.iak.co.kr for up-to-date information about the 9th Irish Festival in Korea (or www.seoulshamrock.co.kr).
I think that this would be a great idea. I could use my leftover coffee grinds to run my car.
Dan
http://www.economist.com/science/tq/displaystory.cfm?story_id=13174477
Biofuels: A novel form of biodiesel is derived from an unusual feedstock that is more commonly used to fuel mental activities: coffee
In the case of coffee, the biodiesel is made from the leftover grounds, which would otherwise be thrown away or used as compost. Narasimharao Kondamudi, Susanta Mohapatra and Manoranjan Misra of the University of Nevada at Reno have found that coffee grounds can yield 10-15% of biodiesel by weight relatively easily. And when burned in an engine the fuel does not have an offensive smell—just a whiff of coffee. (Some biodiesels made from used cooking-oil produce exhaust that smells like a fast-food joint.) And after the diesel has been extracted, the coffee grounds can still be used for compost.
Although some people make their own diesel at home from leftovers and recycled cooking oil, coffee-based biodiesel seems better suited to larger-scale processes. Dr Misra says that a litre of biodiesel requires 5-7kg of coffee grounds, depending on the oil content of the coffee in question. In their laboratory his team has set up a one-gallon-a-day production facility, which uses between 19kg and 26kg of coffee grounds. The biofuel should cost about $1 per gallon to make in a medium-sized installation, the researchers estimate.
Commercial production could be carried out by a company that collected coffee grounds from big coffee-chains and cafeterias. There is plenty available: according to a report by the United States Department of Agriculture, more than 7m tonnes of coffee are consumed every year, which the researchers estimate could produce some 340m gallons of biodiesel. Time, perhaps, to pour another cup before refilling the car.
This video was sent to me by my good friend Carol and I think you should all take a look. It's pretty cool and it's all about Soju. It's a parody of that Soulja Boy hip-hop single in case you're unfamiliar with top 40 rap :)
Readers, FoodieGymmie is coming to Seoul in April for the Korea Open Marathon and I wanted to pick out some restaurants for him/her. Sorry, tangent. You know what, in the Internet world we need to have a new designation for sex. I mean it would just be weird to call this person
1. it
2. this person
3. she/he him/her
Anyway, FoodieGymmie has a great blog on training and eating. I think I should follow the blog's principle. You should train and then eat. Hmmm...I think I do too much eating and not enough training. http://eatandtrain.blogspot.com
FoodieGymmie said...
This is a great blog! just what im looking for! :)
Anyway, I will be going Seoul in April for the Korea open marathon, after which I will be staying for about 5 days there... is there anything which you highly recommend me to try?
FG
10:51 PM
Daniel Gray said...
Foodie Gymmie,
1. Myeongdong Gyoja for their famous mandu and calguksu
2. Woo Jae Oak for their famous bulgogi and naengmyeon
3. Kwangchangshijang for street food, pajon, and jokbal
4. Uzbekistan and Russian Food around Dongdaemun stadium
5. Taengjang bibimbap in Insadong
6. Hanjangshik at Doorei in Insadong
7. Korean ribs at RIBS in Hongdae
88. Noryrangjin Fish Market for all things seafood.
and many more. I'd be happy to show you around when you get in.
1. it
2. this person
3. she/he him/her
Anyway, FoodieGymmie has a great blog on training and eating. I think I should follow the blog's principle. You should train and then eat. Hmmm...I think I do too much eating and not enough training. http://eatandtrain.blogspot.com
FoodieGymmie said...
This is a great blog! just what im looking for! :)
Anyway, I will be going Seoul in April for the Korea open marathon, after which I will be staying for about 5 days there... is there anything which you highly recommend me to try?
FG
10:51 PM
Daniel Gray said...
Foodie Gymmie,
1. Myeongdong Gyoja for their famous mandu and calguksu
2. Woo Jae Oak for their famous bulgogi and naengmyeon
3. Kwangchangshijang for street food, pajon, and jokbal
4. Uzbekistan and Russian Food around Dongdaemun stadium
5. Taengjang bibimbap in Insadong
6. Hanjangshik at Doorei in Insadong
7. Korean ribs at RIBS in Hongdae
88. Noryrangjin Fish Market for all things seafood.
and many more. I'd be happy to show you around when you get in.
So, Paul Ajosshi says that I have contributed to his waste line by suggesting the amazing mac n cheese at Macaroni Market. I am proud to have done so. So I was reading his article on Macaroni Market and I was utterly blown away by his pictures.
Paul, you have some mad photography skills!
The two pictures above are from his website. The first one looks like a painting and the second is food porniffic.
See more of his picts here!
http://ajosshi.blogspot.com/2009/03/seoul-eats-and-power-of-suggestion.html
Korean Food is getting a lot of press these days. Here's an article in the Wall Street Journal.
The New Hot Cuisine: Korean
The noted Chicago eatery Blackbird has kimchi on the menu, and California Pizza Kitchen is developing Korean barbecue beef pizza. In Los Angeles, crowds are lining up for street food from a pair of Korean taco trucks called Kogi. The slightly sour-tasting Korean frozen yogurt served at the Pinkberry and Red Mango chains has inspired many imitators.Go here to read the rest of the articleRedolent with garlic, sesame oil and red chili peppers, Korean food is suddenly everywhere.
It's even on the packaged-food industry's radar. "Last year, mostly what we saw in our database was Korean food at authentic ethnic places," says Cindy Ayers, vice president of Campbell's Kitchen, which tracks trends for new-product development at Campbell Soup Co. This year, she says, she's seen Korean flavors appearing on both high-end menus and in casual, nonethnic restaurants in cities like Minneapolis and Des Moines, Iowa -- a sign Korean is starting to catch on.
http://online.wsj.com/article/SB123639056889058949.html
Here are some restaurants around the world that are using Korean ingredients and techniques in their dishes.
Le Bernardin, New York
![[Le Bernardin]](https://lh6.googleusercontent.com/proxy/YexH6oGwi9aZPu4UieTl9nYEuW5QACsY_ELWe7G5RLy8mp_Dx6zNU0lJoFPZyoLiZRkHgiEpAjtwg2LJUMKyLWoZWmHx0gmH8NvZZFtEN018e4miA5WYlho2ABeuQecs=s0-d)
Le Bernardin
At his Michelin-starred seafood restaurant, Eric Ripert serves a progressive tasting of Kumamoto oysters on ice with flavored jellies. The final bite is a Kumamoto topped with a cube of kimchi jelly, made by pureeing and straining kimchi, then adding agar agar to the juice. "I use it more and more as a condiment," says Mr. Ripert, who was introduced to Korean food through some of his line cooks. "I like to add it just to elevate and to create some contrast with our dishes.""
155 W. 51st St., 212-554-1515, le-bernardin.com
French Laundry, Yountville, Calif.
Thomas Keller's flagship restaurant serves dotori mook, a mild, jello-like food made of ground acorns. It's a common side dish in Korea, served sliced and with a sauce made of soy sauce, toasted sesame oil, scallions and red pepper flakes. At the restaurant, the mook is custard-like and made with coffee and milk, and has been paired with persimmon and black truffles. "The flavors are earthy, kind of nutty," says chef de cuisine Corey Lee.
6640 Washington St., 707-944-2380, frenchlaundry.com
The all American Diner in Itaewon is just awful. Sure, the food isn't all that bad, but waiting 1 hour and 30 minutes for a Chicken Fried Steak is just ridiculous. My friend was hoping to eat before he went to a soccer match, but he had to leave before he could be served. He was pissed and rightly so; I would be too.
This isn't the first time this happened. The last time I was there, we placed an order for a hamburger to go and they forgot to start cooking it so we had to wait after our meal to get it. And another time, I was with a big group of people and they cooked everyone's meal except for one.
I've said it before, it's a restaurant that needs to work on its service. I mean even trying to pay was painful. It look like a couple of minutes for each transaction.
http://www.seouleats.com/2008/10/review-hamburgers-in-seoul.html
The question is, why do I keep going back?
Hope.
Oh, and other people keep on wanting to go there. It's a good space for big groups because they have a lot of room. Plus, the concept is great. Now they must work on giving better service or it's just not going to make it.
This isn't the first time this happened. The last time I was there, we placed an order for a hamburger to go and they forgot to start cooking it so we had to wait after our meal to get it. And another time, I was with a big group of people and they cooked everyone's meal except for one.
I've said it before, it's a restaurant that needs to work on its service. I mean even trying to pay was painful. It look like a couple of minutes for each transaction.
http://www.seouleats.com/2008/10/review-hamburgers-in-seoul.html
The question is, why do I keep going back?
Hope.
Oh, and other people keep on wanting to go there. It's a good space for big groups because they have a lot of room. Plus, the concept is great. Now they must work on giving better service or it's just not going to make it.
This article is in the new issue of Eloquence Magazine. You can see it with the wonderful pictures that Penny took.
Dan
Restaurant Impressions: T-won
By Daniel Gray, Chris Sanders, Penny Brooks, and Magik
Recently, Eloquence Magazine was invited by the Seoul Plaza Hotel to visit their Chinese Bistro restaurant, “T-won.” Excitedly, Chris, Penny, Magik, and I accepted; and a few days later we were in the restaurant. They asked us to give our honest assessment of the meal and the restaurant.
In my opinion, Chinese food seems to be the chameleon of its environment: the cuisine changes to adapt to its surroundings. American Chinese food is nothing like the Chinese food in Korea, Japan, or China. So when I heard that T-won was a “Chinese Bistro,” I fully expected a chameleon with polka dots.
As soon as you enter the restaurant, you realize that this is a not your typical Korean Chinese restaurant. I said to my group, “it looks like an opulent space pad. I fully expect people to start doing martial arts in zero-G.”
I don’t think everyone got my references and they simply gave me a quizzical look. Chris replied, “I don’t know, Dan. To me it looks like one of those restaurants in Chinese movies set in the early 1900s.”
Now, I didn’t know what these restaurants that he referred to looked like, so I smiled and nodded. Penelope added, “It’s a very class place. I enjoy the openness and the space.” And to this Magik replied, “let’s eat.”
The interior was quite impressive. I admired the large private rooms. One of the rooms with its rose hard wood floors with dark mahogany high back chairs, moss green tablecloths, and jade walls, evoked a calming sophistication.
We were greeted by our host. She had already picked out our menu for us, so we set and ready to eat. We were told if we preferred “course” service and we replied, “of course.” I really like the idea of being served dinner courses because it feels less rushed.
We started out with a thick mushroom and crabmeat soup. The thick gelatinous broth with subtle crabmeat and delicate stem mushrooms was a great start- the heat activated our appetites. Chris added, “This is exactly what I'd want to have at a good Chinese restaurant.” about the soup.
This was followed by a Fresh Vegetable and Fried Chicken Salad with a sweet and sour dressing. The dressing had a citrus accent and it was balanced well with soy sauce, crisp vegetables, and savory, crunchy chicken. I found it quite delightful, but Penny thought the use of iceberg lettuce insulting. She suggested romaine instead. Magik was too busy eating and Chris said that he admired the colors in the dish. The dish did have a nice contrast of golden brown, green, and red sweet peppers.
Then another dish followed. This was the fried shrimp with a Mango and Mayonnaise sauce. It wasn’t a favorite the table. Penny said, “I think this is a bit too fusiony.” We all agreed with her, well except for Magik. She was happy because it meant more for her.
The next course were spring rolls stuffed with cabbage and cheese. The spring rolls were double the length of the average spring roll. Let me tell you, the size did not increase the enjoyment of this dish. The cheese and filling made the wrapping too soggy. This is one recipe that needs to be reworked.
Don’t worry, the next couple rounds of dishes redeemed the spring rolls and the mango and mayonnaise shrimp. We had a delicious version of Tangsuyuk that had tomatoes in the sauce. It was nostalgic for me because it was like General Tso’s chicken that I would get from the states. Even Penny liked it. The chucks of tomatoes added complexity to the tangy sauce.
And for the last course of the main meal was a variety of different noodle and rice dishes. The fried rice dish was perfect. It was as if each grain of rice was individually wokked. To get rice done this way requires one of two ways. You get a particular grain of rice (Korean short grain rice won’t work because it is too sticky) or you refrigerate the rice overnight so it dries out. The different soups were fine. The fiery jjampong was filled with the bounty of the sea and the spaghetti was an interesting twist on this otherwise typical Korean dish.
We also had a second noodle soup with a clear seafood broth. This one had a subtler flavor, but it was deceptively spicy.
So we thought that this was the end to our meal, but then came dessert. It was iced persimmon with tapioca balls on top. This was a great way to cleanse the palette and ease our minds.
T-won is not your everyday restaurant. It’s for special occasions and for hosting guests and parties. If you have guests from overseas and you would like to console them into Korean food, then I feel that T-won would be a great place. The environment is a familiar mix of the exotic and new. As Penny put it, “it is a very classy place with a variety of seating areas from privately enclosed dining rooms to a centrally open seating which faces an open kitchen. There you can watch the staff preparing the meals - flames flying and all.”
When I do go back, I look forward to trying the sautéed beef with pine mushrooms, the sautéed spicy chicken with coconut sauce and lemongrass, the steamed shark’s fin in oyster sauce, and eggplant in a spicy bean paste.
T-won
Yonsei University
www.t-won.com
#365-6564
서울시 서대문구 신촌동 134번지 연세대 동문회관 B1
Dan
Restaurant Impressions: T-won
By Daniel Gray, Chris Sanders, Penny Brooks, and Magik
Recently, Eloquence Magazine was invited by the Seoul Plaza Hotel to visit their Chinese Bistro restaurant, “T-won.” Excitedly, Chris, Penny, Magik, and I accepted; and a few days later we were in the restaurant. They asked us to give our honest assessment of the meal and the restaurant.
In my opinion, Chinese food seems to be the chameleon of its environment: the cuisine changes to adapt to its surroundings. American Chinese food is nothing like the Chinese food in Korea, Japan, or China. So when I heard that T-won was a “Chinese Bistro,” I fully expected a chameleon with polka dots.
As soon as you enter the restaurant, you realize that this is a not your typical Korean Chinese restaurant. I said to my group, “it looks like an opulent space pad. I fully expect people to start doing martial arts in zero-G.”
I don’t think everyone got my references and they simply gave me a quizzical look. Chris replied, “I don’t know, Dan. To me it looks like one of those restaurants in Chinese movies set in the early 1900s.”
Now, I didn’t know what these restaurants that he referred to looked like, so I smiled and nodded. Penelope added, “It’s a very class place. I enjoy the openness and the space.” And to this Magik replied, “let’s eat.”
The interior was quite impressive. I admired the large private rooms. One of the rooms with its rose hard wood floors with dark mahogany high back chairs, moss green tablecloths, and jade walls, evoked a calming sophistication.
We were greeted by our host. She had already picked out our menu for us, so we set and ready to eat. We were told if we preferred “course” service and we replied, “of course.” I really like the idea of being served dinner courses because it feels less rushed.
We started out with a thick mushroom and crabmeat soup. The thick gelatinous broth with subtle crabmeat and delicate stem mushrooms was a great start- the heat activated our appetites. Chris added, “This is exactly what I'd want to have at a good Chinese restaurant.” about the soup.
This was followed by a Fresh Vegetable and Fried Chicken Salad with a sweet and sour dressing. The dressing had a citrus accent and it was balanced well with soy sauce, crisp vegetables, and savory, crunchy chicken. I found it quite delightful, but Penny thought the use of iceberg lettuce insulting. She suggested romaine instead. Magik was too busy eating and Chris said that he admired the colors in the dish. The dish did have a nice contrast of golden brown, green, and red sweet peppers.
Then another dish followed. This was the fried shrimp with a Mango and Mayonnaise sauce. It wasn’t a favorite the table. Penny said, “I think this is a bit too fusiony.” We all agreed with her, well except for Magik. She was happy because it meant more for her.
The next course were spring rolls stuffed with cabbage and cheese. The spring rolls were double the length of the average spring roll. Let me tell you, the size did not increase the enjoyment of this dish. The cheese and filling made the wrapping too soggy. This is one recipe that needs to be reworked.
Don’t worry, the next couple rounds of dishes redeemed the spring rolls and the mango and mayonnaise shrimp. We had a delicious version of Tangsuyuk that had tomatoes in the sauce. It was nostalgic for me because it was like General Tso’s chicken that I would get from the states. Even Penny liked it. The chucks of tomatoes added complexity to the tangy sauce.
And for the last course of the main meal was a variety of different noodle and rice dishes. The fried rice dish was perfect. It was as if each grain of rice was individually wokked. To get rice done this way requires one of two ways. You get a particular grain of rice (Korean short grain rice won’t work because it is too sticky) or you refrigerate the rice overnight so it dries out. The different soups were fine. The fiery jjampong was filled with the bounty of the sea and the spaghetti was an interesting twist on this otherwise typical Korean dish.
We also had a second noodle soup with a clear seafood broth. This one had a subtler flavor, but it was deceptively spicy.
So we thought that this was the end to our meal, but then came dessert. It was iced persimmon with tapioca balls on top. This was a great way to cleanse the palette and ease our minds.
T-won is not your everyday restaurant. It’s for special occasions and for hosting guests and parties. If you have guests from overseas and you would like to console them into Korean food, then I feel that T-won would be a great place. The environment is a familiar mix of the exotic and new. As Penny put it, “it is a very classy place with a variety of seating areas from privately enclosed dining rooms to a centrally open seating which faces an open kitchen. There you can watch the staff preparing the meals - flames flying and all.”
When I do go back, I look forward to trying the sautéed beef with pine mushrooms, the sautéed spicy chicken with coconut sauce and lemongrass, the steamed shark’s fin in oyster sauce, and eggplant in a spicy bean paste.
T-won
Yonsei University
www.t-won.com
#365-6564
서울시 서대문구 신촌동 134번지 연세대 동문회관 B1
In
gourmet,
gourmet diary of a foodie
Gourmet's Diary of a Foodie Video Preview of the Korea episode
http://www.gourmet.com/diaryofafoodie/video/2008/12/season_3_promo
You might notice a guy wearing glasses and a blue jacket watching Dr. Sookja Yoon making ricecakes. Hmmm...I wonder who he might be.^^
And here is another video with Terry, Michael, and myself in it.
http://www.gourmet.com/diaryofafoodie/video/2009/01/306_korea
You might notice a guy wearing glasses and a blue jacket watching Dr. Sookja Yoon making ricecakes. Hmmm...I wonder who he might be.^^
And here is another video with Terry, Michael, and myself in it.
http://www.gourmet.com/diaryofafoodie/video/2009/01/306_korea
What makes this place stand out is the sauce. They make this amazing smokey tasting BBQ sauce that has some soy sauce, honey, pepper, vinegar, and magic. It's a simple sauce. Its clean taste waltzes with the charcoaled pork flavor.
Yummmm....
I can't tell you the name of the place or the number. Just wander around Nowon until you find it. It's around exit 2.
Dan
I'd go back for their Mac N Cheeze. It's not Kraft's. It's better.
Other articles on Macaroni Market
http://www.seouleats.com/2008/12/blog-post_7883.html
http://www.seouleats.com/2008/12/blog-post_19.html
This will be published in the March issue of Eloquence Magazine.
Gostiny Dvor
There is a prominent Russian population in Seoul, and you have been wondering where they eat. Once you walk out Dongdaemun Stadium Exit 7, you’ll be transported to little Russia. Gostiny Dvor has exotic dishes like Pelmeni (lamb mandu), Soyanka (a warm, piquant sausage soup), and Selyodka pod shuboj (a layered dish with beets, potatoes, smoked fish and cheese.) Delicious. #2275 7501.
Chez Simon
Samcheongdong has the right to be a little pretentious. It is the place where the rich and elite live and they should know good food, right? Chez Simon is up and at the a little alley, on the raised terraces of houses in the center of Samcheongdon. It has a set menu for lunch and dinner. It’s chef’s choice, and it’s reservations only. This French trained chef will not disappoint. http://blog.naver.com/chezsimon #130 1045.
Tomatillos
It’s like a Chipotle Mexican Grill that has been transported to Seoul. This kinetic Mexican joint boasts fresh ingredients and seasoning. It’s a nice place to go for a quick burrito for lunch or a taco for dinner. It’s a build your own burrito/taco place, so you can mix and match the ingredients that you want. Sadly, I didn’t see any tomatillo salsa on the menu. (Hint!) www.tomatillo.co.kr #734 9225
iBake
If you happen to be by Gyodae station, exit 12, I recommend you seek out iBake. It looks like another cookie cutter sandwich shop, but look closely behind the counter. You’ll see a big commercialized oven, a huge dough mixer, and near it a quaint kitchenaide mixer. Over by the bread racks, you’ll find silpat and silicon gloves. This is equipment used by pros-used by people in the know. The steak, grilled vegetable, and mozzerella and tomato sandwiches are well seasoned and laid on fresh baked bread. www.ibake.co.kr #582 5442
Gostiny Dvor
There is a prominent Russian population in Seoul, and you have been wondering where they eat. Once you walk out Dongdaemun Stadium Exit 7, you’ll be transported to little Russia. Gostiny Dvor has exotic dishes like Pelmeni (lamb mandu), Soyanka (a warm, piquant sausage soup), and Selyodka pod shuboj (a layered dish with beets, potatoes, smoked fish and cheese.) Delicious. #2275 7501.
Chez Simon
Samcheongdong has the right to be a little pretentious. It is the place where the rich and elite live and they should know good food, right? Chez Simon is up and at the a little alley, on the raised terraces of houses in the center of Samcheongdon. It has a set menu for lunch and dinner. It’s chef’s choice, and it’s reservations only. This French trained chef will not disappoint. http://blog.naver.com/chezsimon #130 1045.
Tomatillos
It’s like a Chipotle Mexican Grill that has been transported to Seoul. This kinetic Mexican joint boasts fresh ingredients and seasoning. It’s a nice place to go for a quick burrito for lunch or a taco for dinner. It’s a build your own burrito/taco place, so you can mix and match the ingredients that you want. Sadly, I didn’t see any tomatillo salsa on the menu. (Hint!) www.tomatillo.co.kr #734 9225
iBake
If you happen to be by Gyodae station, exit 12, I recommend you seek out iBake. It looks like another cookie cutter sandwich shop, but look closely behind the counter. You’ll see a big commercialized oven, a huge dough mixer, and near it a quaint kitchenaide mixer. Over by the bread racks, you’ll find silpat and silicon gloves. This is equipment used by pros-used by people in the know. The steak, grilled vegetable, and mozzerella and tomato sandwiches are well seasoned and laid on fresh baked bread. www.ibake.co.kr #582 5442
http://www.wingbus.com/
http://r.wingbus.com/seoul/samcheongdong/yeon_schd/map/?splayer=N
If you are looking for great online maps of neighborhoods in Seoul, then I recommend you check out Wingbus. Here is a map of Samcheongdong with a listing of cafes and restaurants.
It's all in Korean, but I think you can figure it out.
Dan
http://r.wingbus.com/seoul/samcheongdong/yeon_schd/map/?splayer=N
If you are looking for great online maps of neighborhoods in Seoul, then I recommend you check out Wingbus. Here is a map of Samcheongdong with a listing of cafes and restaurants.
It's all in Korean, but I think you can figure it out.
Dan
Via Zenkimchi.com
Korea’s Most Celebrated Foreign Festival Saved by Seoul Government
- 2009 St. Patrick’s Day Festival to focus on community spirit thanks to “rub of the green” –
(Seoul, 09.02.26) With business tightening its belt buckle in the face of the prevailing global economic downturn, one of Korea’s largest and most well-attended foreign festivals has received last-minute funding to ensure its celebration in 2009. Thanks to sponsorship and assistance from the City of Seoul, Korean Air, Diageo Korea (Guinness) and the Grand Hyatt Hotel, Seoul’s 9th Irish Festival – 2009 St. Patrick’s Day Festival – will go ahead as planned in Daehangno on Saturday, March 14th from 11 a.m. to 5 p.m.
Attracting an estimated 18,000 attendees in 2008, the Irish Festival, organized by the Irish Association of Korea (IAK), was in danger of not going ahead this year as significant corporate sponsorship was not renewed. The traditional and colorful street parade is a costly venture, and the festival in Seoul had also traditionally been accompanied with a free open air concert and fair. However, thanks to our loyal support from long-standing sponsors, this year’s festival will focus on continuing to build community spirit.
“Guess we got the rub of the green again!” joked Kevin Tobin, Chairman of the IAK. “Every year we get more and more involvement and participation from Korean and non-Irish community groups and individuals, and there is an unwritten expectation in Seoul that this event will take place.
“As a group of volunteers, both Irish and Korean, we rely on the spirit of the community and other groups to make our event a success. This is what St. Patrick’s Day is about: sharing and celebrating cultural diversity together.”
The Festival will feature both Irish and Korean samul nori and dance, including six brass bands, rock ‘’n’ roll, traditional Irish music plus traditional Irish dance, featuring exhibition step dancing. The audience will be invited to participate in what has become a Seoul Irish Festival tradition – Irish folk dancing. There will be an informal parade through the streets of Ihwa-dong, east of Daehagno Boulevard, starting and ending at Marronnier Park. The IAK is calling on all Koreans and members of the foreign community to participate in and support this friendship march and to celebrate Ireland’s national holiday by wearing green. The IAK will accommodate all non-profit groups wishing to follow our bagpiper in our St. Patrick’s Parade as we wind through the streets of Ilwha-dong, around Marronnier Park.
Traditional Irish Concert & Fair – Marronnier Park, Daehangno, (Hyewha Station, #4 Light Blue Line, Exit 2) 11 a.m., to 5 p.m., March 14th
St. Patrick’s Day Parade – start @ Marronnier Park, Daehangno, 1 to 2 p.m., March 14th
‘Hooley’ at Dublin Terrace in Gangnam, 5 minutes from Gangnam Station, Exit 7 – from 7 p.m. to late (tickets at 50,000 won, includes free Guinness, drinks and food until 1:30 AM, discounted pricing after 1:30), March 14th
Visit http://www.iak.co.kr for up-to-date information about the 9th Irish Festival in Korea (or www.seoulshamrock.co.kr).
1330Comments
Korea’s Most Celebrated Foreign Festival Saved by Seoul Government
- 2009 St. Patrick’s Day Festival to focus on community spirit thanks to “rub of the green” –
(Seoul, 09.02.26) With business tightening its belt buckle in the face of the prevailing global economic downturn, one of Korea’s largest and most well-attended foreign festivals has received last-minute funding to ensure its celebration in 2009. Thanks to sponsorship and assistance from the City of Seoul, Korean Air, Diageo Korea (Guinness) and the Grand Hyatt Hotel, Seoul’s 9th Irish Festival – 2009 St. Patrick’s Day Festival – will go ahead as planned in Daehangno on Saturday, March 14th from 11 a.m. to 5 p.m.
Attracting an estimated 18,000 attendees in 2008, the Irish Festival, organized by the Irish Association of Korea (IAK), was in danger of not going ahead this year as significant corporate sponsorship was not renewed. The traditional and colorful street parade is a costly venture, and the festival in Seoul had also traditionally been accompanied with a free open air concert and fair. However, thanks to our loyal support from long-standing sponsors, this year’s festival will focus on continuing to build community spirit.
“Guess we got the rub of the green again!” joked Kevin Tobin, Chairman of the IAK. “Every year we get more and more involvement and participation from Korean and non-Irish community groups and individuals, and there is an unwritten expectation in Seoul that this event will take place.
“As a group of volunteers, both Irish and Korean, we rely on the spirit of the community and other groups to make our event a success. This is what St. Patrick’s Day is about: sharing and celebrating cultural diversity together.”
The Festival will feature both Irish and Korean samul nori and dance, including six brass bands, rock ‘’n’ roll, traditional Irish music plus traditional Irish dance, featuring exhibition step dancing. The audience will be invited to participate in what has become a Seoul Irish Festival tradition – Irish folk dancing. There will be an informal parade through the streets of Ihwa-dong, east of Daehagno Boulevard, starting and ending at Marronnier Park. The IAK is calling on all Koreans and members of the foreign community to participate in and support this friendship march and to celebrate Ireland’s national holiday by wearing green. The IAK will accommodate all non-profit groups wishing to follow our bagpiper in our St. Patrick’s Parade as we wind through the streets of Ilwha-dong, around Marronnier Park.
Traditional Irish Concert & Fair – Marronnier Park, Daehangno, (Hyewha Station, #4 Light Blue Line, Exit 2) 11 a.m., to 5 p.m., March 14th
St. Patrick’s Day Parade – start @ Marronnier Park, Daehangno, 1 to 2 p.m., March 14th
‘Hooley’ at Dublin Terrace in Gangnam, 5 minutes from Gangnam Station, Exit 7 – from 7 p.m. to late (tickets at 50,000 won, includes free Guinness, drinks and food until 1:30 AM, discounted pricing after 1:30), March 14th
Visit http://www.iak.co.kr for up-to-date information about the 9th Irish Festival in Korea (or www.seoulshamrock.co.kr).
1330Comments
If you read the article, she says,
"This month marks the beginning of the third season of Gourmet's PBS show Diary of a Foodie... I'm especially proud of the stories filmed in Korea, because the food is so unexpectedly new, and so extraordinarily beautiful."
Wow. I'm so proud because I helped Gourmet with that production. My friends Terry, Irene, Mr. Moon from the Agro-Trade Center, Dr. Sook Ja-yoon, Hoya, Soo-hyun, me, and many others helped production with their story in Korea. It'll be great to see it on the air. We filmed 7 segments for Gourmet in Korea and 1 more for Anthony Bourdain's show. Korea is going to get a ton of media exposure this year.
My goal is to meet Ruth one of these days because she is my foodie hero. She is amazing at what she does and her personality just shines. She is awesome. Ruth, if you are reading this, please come to Korea or set aside a lunch break and I'll meet you in New York.
Dan
Stress from work and overeating has caused me to add some unwanted pounds in the last 2 weeks or so. Now I really need to get back into shape and I just bought a Nintendo Wii Fit to help me with this task. According to the game I am 163 pounds and I need to lose about 11 pounds to get to my normal BMI.
Hmmm...I can do this right?
The board is also saying that I have bad posture. I lean slightly to the left.
So my goal is to lose 10 pounds in a month. I would normally do this through my Spring fast, but until the weather gets warmer on a consistent basis, I don't think it would be a good idea.
The Wii Fit is pretty fun so far. Let's see if it lives up to the hype.
Dan
Hmmm...I can do this right?
The board is also saying that I have bad posture. I lean slightly to the left.
So my goal is to lose 10 pounds in a month. I would normally do this through my Spring fast, but until the weather gets warmer on a consistent basis, I don't think it would be a good idea.
The Wii Fit is pretty fun so far. Let's see if it lives up to the hype.
Dan
I know we shouldn't play with our food, but look how cool it can be. Thanks Eugene for the tip.
Dan
I wrote this up for my radio show and I thought you might be interested. If I was musically inclined, I would probably go to this.
Dan
Do the words: 가야금, 징, 복, 아쟁, and 장구 ring a bell? Maybe it should, for they are the names of Korean instruments. And if you ever wanted to learn to play the 가양금, 징, 복, 아쟁, or 장구, then you should sign up for classes at the National Center for Korean Traditional Performing Arts. They have classes starting this spring on Saturday, March 7th. For a mere 30,000 won you can 12 lessons at the center and you’ll learn how to play the gamut of Korean instruments.
It’s all pretty amazing and fun. I think I might sign up as well. You can find out more information at the Korean Traditional Performing Arts center website at www.ncktpa.go.kr or e-mail at eric@ncktpa.go.kr again that’s www.ncktpa.go.kr or e-mail at eric@ncktpa.go.kr
Dan
In
events,
Seoul Living
Yeol Lecture on March 3rd. Lost in Translation: Caption Alert and Naminara Free Festival
Here are some fun events for you this week.
YEOL will have a lecture with Professor Yi Sung-mi tomorrow, March 3rd, at 10:30am at the Seoul Museum of History. Her lecture is entitled: Lost in Translation : Caption Alert. Professor Yi Sung-mi is a Professor Emerita of Art History at the Academy of Korean Studies. You can find out more information on their website at www.yeol.org
Naminara Republic Foreigner’s Free Festival
Period: Saturday 28th Feb - Sunday 8th of March 2009 - 9 days
Venues: Special event halls on Nami Island, Chuncheon Province, Korea.
Entry fee: free entrance for all foreigners and immigrants in Korea.
Events: Exhibitions, Performances, International Free Market, Workshops, Cultural Hands-on Experiences
Throughout Asia, Nami Island is famous as the setting for the KBS TV drama ‘Winter Sonata’, and it is renowned as a clean and peaceful place set apart from the hustle and bustle of urban life.
YEOL will have a lecture with Professor Yi Sung-mi tomorrow, March 3rd, at 10:30am at the Seoul Museum of History. Her lecture is entitled: Lost in Translation : Caption Alert. Professor Yi Sung-mi is a Professor Emerita of Art History at the Academy of Korean Studies. You can find out more information on their website at www.yeol.org
Naminara Republic Foreigner’s Free Festival
Period: Saturday 28th Feb - Sunday 8th of March 2009 - 9 days
Venues: Special event halls on Nami Island, Chuncheon Province, Korea.
Entry fee: free entrance for all foreigners and immigrants in Korea.
Events: Exhibitions, Performances, International Free Market, Workshops, Cultural Hands-on Experiences
Throughout Asia, Nami Island is famous as the setting for the KBS TV drama ‘Winter Sonata’, and it is renowned as a clean and peaceful place set apart from the hustle and bustle of urban life.
