Food Diary: Astronauts eat Tuna and Porchetta



20120904-064529.jpg

20120904-064558.jpg

20120904-064627.jpg

20120904-064655.jpg

20120904-064740.jpg

20120904-064804.jpg

20120904-064833.jpg
It has been another fabulous food week and what I need these is a physical trainer. There have been too many food adventures with my food company and as a food writer. It has been one of best weeks yet that our company has had. On Saturday we had 3 food tours (Jeonju food tour, Andong food tour, and a night dining tour) and a wine event. My stomach sure has had a workout and it is effecting my wardrobe. Today my goal is to head to the gym and burn a bunch of this food off.

Anyway, the best eats I have had so far has definitely have to have been Seoul Bulgogi and Lee Kyu Bok Tuna in Hongdae. Seoul Bulgogi is a feast of enormousity cooked on a copper grill pan over real wood charcoal. Lee Kyu Bok Tuna gets you a feast of tuna with copious amounts of alcohol. If you give a tip to the chefs they might give you a shot of alcohol made with tuna eyeball.

I was also lucky to try Chef Seba's lemon rosemary Porchetta (which can be found at High Street Market). This was amazing and goes great with wine. Kip Richardson of High Street Market brought this to the LTB (Les Toques Blanches)meeting at Suji's where I got to enjoy a great turkey club sandwich.

Finally, just to make my Korean mom happy, I had some simple but wholesome Korean meals as well such as kimchi fried rice. It has been a good food week.

Popular posts from this blog

5 of the Best Jajangmyeon 짜장면 in the City of Seoul, Korea

Image
The Best Jajamyeon in Seoul by Daniel Gray Jajangmyeon 짜장면: Korea's favorite hand pulled noodles in an black sauce is also a favorite dish of mine. It's so famous they even have a holiday for it. It's filling and hearty like a bowl of spaghetti but with Asian flair. It's one of those dishes that you can get whenever you need a quick meal and it doesn't break the wallet. It's a pretty ubiquitous dish and every Chinese restaurant must have it. If it does it well, the place becomes famous. If it is just alright, it is just a meal and gets classed in with all of the other places in the city. I can't say I have had any seriously terrible jajangmyeons except maybe some delivery places (where the noodles are overcooked and terribly clumped together so it takes like 10 minutes to get the sauce mixed into it) but even then it is still edible. With the noodles, I love to get fried dumplings and a place is good fried dumplings or some other sides like tangsuyok
Read More, See More >>

5 of the Best Gamjatang Restaurants in Seoul: Korean Potato and Pork Stew

Image
Seobu Gamja-guk One of the dishes that came out of necessity is gamja-tang or pork-bone potato stew. This dish has its origins from the Incheon dock area where laborers that were working in the construction wanted to have a cheap and hearty food after a long day of work. The soup consists of pork spine that is slowly cooked with potatoes and topped with sesame leaves. The result is a satisfying dish that goes great with a bowl of hot rice. This was often cooked throughout the day and then eaten at the end of the work day. This dish goes perfectly with a chilled shot of Korean soju. After the first train line was built that would connect the Incheon area with Seoul, one entrepreneur decided that he wanted to make a restaurant focused on this dish. The first restaurant of this type was built near Noryangjin station, which was near the end of the han river railway construction. The dish became a big hit and soon many copycat restaurants started popping up all over Korea. The name gam
Read More, See More >>

Calories in Soju and other things I Know about Korea's Famous Swill

Image
Just in case you were wondering, one bottle of Soju contains 540 calories. That's like 4 beers. So to put it in perspective, you would need to walk about two hours to exercise it off. (Walking two hours with a soju hangover is not an easy task.) Soju originally was made from rice but whenever there were rice shortages, people were forbidden to make Soju. Alcohol producers the started to use sweet potatoes and tapioca to make an ethanol based alcohol. Overtime they doctored up the taste so it has a smooth, crisp taste that goes great with raw seafood and grilled meats. The world drinks a lot of Soju. 61.38 Million cases of soju were produced in 2012 with Korea consuming about 2.75 billion bottles of Soju a year. You would think that everyone would be falling over drunk in Korea, but this is not the case. The alcohol is only about 17-19% so a bottle won't wreck you (but two or more might.) Koreans judge how good of a drinker you are by the number of bottles o
Read More, See More >>