Seafood Soup and Cockles Bibimbap at Yeonnam Sikdang 연안식당

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Seafood soup from yeonnam sikdang 연안식당. It’s the best thing to have in Korea on a frigid day. I think Korea does not get enough credit for their seafood, especially their soups. The daikon radish in the broth just adds something that is light, sweet yet not over powering. The leeks and watercress also add a bit of freshness as well. This soup had clams, red scallops and much more. The restaurant is also famous for their bibimbap made with cockles, chilies, green onions and buchu which is like a chive, but not. If you add some of their special sesame oil it makes it amazing. This restaurant has branches all over but I am a fan of the Mangwon one because the owners are nice. Yeonnam Sikdang 연안식당 [KakaoMap] 연안식당 망원점 134, World Cup-ro, Mapo-gu, Seoul  http://kko.to/GClTSJK0M

Groove Magazine July

Salt baked Cod made by Chef Anna Kim

The new issue of Groove is out. You can find the magazine in most of the local expat bars, restaurants and shops in Seoul, Daegu, and Busan. I am still adjusting to taking over the dining section so any suggestions are welcome. I'm not actually happy with the way the pictures turned out this month, but that's something that I and the magazine designer will work out for next month.

Groove Magazine is looking for contributors. If you are itching to jump start your writing career, it's a good place to start. The first article I wrote for the Groove was back about 2 years ago. I wrote an article about my adoption story and it helped me find many connections in the writing field in Seoul. Well, if you are interested in contributing articles to the Groove, you can e-mail the editor at traceystark@gmail.com

If you are interested in contributing food reviews, pictures, recipes, or any other food related pieces to Groove Magazine or to Seoul Eats, please e-mail me at seouleats@gmail.com

Thanks,

Dan

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