Seoul Eats

Here are some pictures I took while out at Gyeongdong Market. It is one of the oldest traditional markets left in Seoul and they mainly cater to locals. Dan

요 근래 홈페이지 개편관련 하여 정신이 없었습니다. 우선, 저희 사이트를 관심과 애정을 가져 주시서 감사합니다.제 벗인 Garrett을 간단히 소개할까 합니다. 이태원 Tartine Pie and Brunch Café의 요리사로 브런치 카페 “Tartine”을 오픈 했습니다. 발렌타인데이를 기념하여 Tartine에서 창작 시 콘테스트를 개최합니다. 멋진 분위기와 그에 어울리는 훌륭한 음식들을 경험할 수 있는 좋은 기회입니다. 규칙은 다음과 같습니다. • 12줄 이내 • Tartine의 브런치 메뉴중 3개의 품명을 사용하셔야 합니다 • 제출기한은 2월 12일 까지 입니다. • 작품(?)은 하단부 코멘트를 이용해 업로드 바랍니다. • 심사위원은 Tartine의 요리사 및 스텝으로 구성됩니다.   수상에 대한 상품은 하단부를 참조바랍니다. 1등: The Andrew Jackson Breakfast 2~3인 식사권 2등: Large 딸기 크림 파이 3등: LAVA 케이크 세트 동승의 경우는 2장의 상품권이 수여됩니다.   나머지 증정품 • 머그컵 2잔 • 따끈한 파이 2판 • 초콜릿 크림 파이 • Tartine 아침 식사권 2인 또는 1인 Andrew Jackson Breakfast • Prince William’s Chocolate 비스킷 케익   감사합니다.   Chef D. Garrett Edwards 02-3785-3400 www.tartine.co.kr Download the BRUNCH english menu here.  

This last week has been hectic with the new site relaunch and all that. I want to first thank everyone that stuck around and continued to read the site. One person that has offered to help is my good friend Chef Garrett from Tartine Pie and Brunch Cafe in Itaewon. As you might know, he has opened up his brunch cafe "Tartine too" across the street from the now famous shop in Itaewon. In the spirit of Valentine's Day and good food, we have a contest where you can win great food from Tartine Too's Brunch Menu. So sharpen your pencils, for this is going to be a Valentine's Day Poetry Contest. The rules are: No more than 12 lines Must use 3 items from TARTINE too... BRUNCH menu Entries must be submitted by: February 12, 2012 Entries must be submitted as a comment under this post. The judge will be the famous chef and staff at Tartine The prizes for winning will be Gift Certificates for the following: 1st Place: The Andrew Jackson Breakfast (a breakfast big en...

People often ask me when why I am working so hard to perfect my Korean food recipes if I’m using family recipes.  They seem surprised when I tell them “No”. Don’t get me wrong, I wish I was using family recipes; it would have made the last three months a lot easier.  Unfortunately my halmoni (grandmother) passed away 6 years ago and my aunts are too far away for me to be able to learn much of anything. Everything I’ve learned about Korean food I’ve had to learn the hard way; research, books and eating. Okay, so the eating wasn’t that hard and I get to pretend I’m Dae Jang Geum (A famous Korean drama about a cook in the royal palace that used food to find love and save a kingdom).  Also O’ngo Culinary School has been invaluable for research for when I took classes and the night dining tours when I was in Seoul. (Yes, shameless plug but I owe them a lot!) Most of my recipes I’ve created are a memory of a dish that I have tasted.  How? The tasting skills made famous by Dae Jang-Geum aren...

It's a day of snow in Seoul. One of many I don't know. It came late last night and blanketed the walks. It awaited us in the morning as we woke. One cup of coffee to get going. A hot shower for strength. I layered myself for the impending freeze. I wish I had more practical shoes. Walking in the snow in sneakers is like balancing a tray of martinis. The glass designed for elegance and to maintain micro crystals of ice isn't too practical I imagine I will tumble my contents on the icy walk, splitting my head and sending splinters of pain into my backside. I walk flatfooted. I walk without friction. I walk while counterbalancing the slosh of ice. I ignore the buzz of my phone and walk like a server carrying a tray of martinis to guests- fearing ridicule.

 

Full review will be coming soon.

This was the first Seollal (Korean New Years) with my Korean mother. It's a bit strange because I always adored how quiet the city was when the rest of the country was making their trips to their hometowns. Though I was a bit weary, I decided to make the trek home. I expected more craziness on my first venture during Seollal. It was crazier at the airport the year I went to Bali. I went to the bus station and got my ticket and an hour later I was on my way. There wasn't even that much traffic. Home for me is 5 hours away and requires a transfer. Once I arrive in my hometown, I could take a city bus but I usually opt for a fifteen minute taxi ride. This angers my mother and she will pester me to take the city bus. I tell her that the next time I will. When I arrived at my hometown my mother was a bit peeved that I took a cab and she thought the driver took me on a longer route to hike up the fare. (I didn't tell her I tipped him a little extra.) We went into the house and I ...

Directions: Sadang Station (Line 2/1) Exit 4, walk 5 minutes and make a sharp right and walk up the hill. Follow other climbers or look out for hiking stores. It's not hard to find, fear not. And getting lost is always fun. We entered here at Sadang station, hiked for 3 hours to the peak, and then hobbled down on numb legs into Seoul National University which nuzzles its northwest boundary. From there we thankfully hopped on a bus and made our way home.

Living in such a cosmopolitan city as Seoul, you'll occasional meet some loud, energetic South Africans. When they run into each other they all speak Afrikaans, which I presume is not really a language. I am just kidding (and I know my South African friends have a sense of humor). The thing I do know is that there is a love of food in South Africa and now there is a restaurant where you can try the food. Braai Republic is located on the backside of Itaewon (behind on the McDonald's) side and they specialize in South African barbecue. The sausages and meat pies are made in house and they have a good wine and beer selection to go along with them. The place is homey and looks like a bar from the 80's. There is a prominent zebra skin on one of the main walls and other South African memorabilia on the walls. Cricket was playing on the television while I was there and the place was comfortable. I was there with Dustin and we ordered a bottle of Hazy View pinotage (20,000 won) whi...

TTEOKGUK (Rice cake soup)   My name is Timea Adam, I’m from Targu-Mures, Roumania and I was born on 1989. Although I’m licensed in International Relations and European Studies I have a passion for Korean Cuisine. My passion for Korean Cuisine started in October, last year, when I saw on TV a Korean drama (for the first time in my life), I think the name of the drama was ‘Boys over flowers’ (I hope that is right). Well, it was the first time when I was jealous because a man was skinny than me. (^_^).  Then I started to search on the internet on everything about Korea, especially about Korean cuisine. In this movie, the actors were eating a lot of Ramyeon and Kimchi, so I started to search for information about this two dishes. I found was able to find many food recipes that looked tasty and healthy. It was then I fell in love with the Korean cuisine. It has inspired me to write a book with my favorites Korean food recipes. Many people ask me why I’m so passionate about Korean cuisine an...

 

Dae Ahn Sunim of Balwoo Gongyang shows off her new guitar.

  In November 2011, food prices rose 4.2% from the previous month and 20% on the year. Although this year the price of kimchi did remain stable at around ($3 a head) and did not jump up to $10-$18 dollars a head like last year. The costs of other ingredients such as garlic, chili powder, ginger, and onions have risen. To make one head of cabbage kimchi would cost: 15,236 won for material costs without the labor costs of making it. For the average 50 heads that an average family usually makes at kimchi making season it would cost it 761,800 won. The most surprising increase in the cost of kimchi is the rising cost of red pepper flakes. If you look at the advertisement below from E-mart (one of the top grocery store brands in Korea), the cost for Korean chili flakes for 200 grams is 10,700 won- which would only be enough to make 1 head of kimchi. There is bargain brand of spicy chili flake which costs 14,980 won for 1 kilograms but the chili is from China. Koreans tend not to use Chi...