It has been raining a lot these days in Korea. Afterall, it is the rainy season: chang ma chul 장마철. I find that the best rainy day foods are O-deng and Dukkbokki. Busan: 부산, is known to have the best O-deng in the country and I found this little shop right across from Hyochang Park near the back entrance of Sookmyeong Woman's University. O-deng is basically a fish cake made from the bits and pieces of leftover fish that are pressed together and fried. It's kinda like fish sausage, but without the casing. Don't think about how it's made (if you think about how much of our food is made, you would definitely lose your appetite.). In this picture is one of my favorite variations. It is cheese O-deng, so it has a oozy cheezy center. And you can't forget about getting some dukkbokki when it rains. It's damn good and you can ask nicely, you can get some of the sauce to dip your O-deng in. Here's another O-deng variation: Jap Chae and vegetable O-deng. Another food ...

The terminator of the food world has started to write about her adventures in Korea. This was the first night she was here and I just love the pictures. Yum. Here's Robyn From May 8 to May 12 I visited Seoul for the first time, mostly to eat as much food as I could and learn about a cuisine I knew little about. On my first night in an attempt to battle jetlag and give me my first gutbusting taste of food on South Korean soil, Dan of food blog Seoul Eats and his friends, including fellow food bloggers Joe McPherson of ZenKimchi and the walking Korean food encyclopedia that is Fat Man Seoul, took me out on a three-eatery night. You know you're with the right crowd when you eat at three places in a row. Dan's friend Rob recommended the following eatery to us, and we're all better for it. Click here for the rest

Hey everyone, I am helping the Institute for Korean traditional foods organize this event and I would like to invite you all to participate. They will have a rice cake making competition at the aT (the Agro and Trade Center in Yangjae.) on Friday, May 8th. This will be an all day event and they will have a competition for Koreans and for Foreigners. The foreigners will have a separate competition that will be held from 5-6 that day. They will invite 40 participants and the 40 have to make the rice cake at the competition and then serve it. I know that many people have to work on Friday and I'm working on trying to get the day switched to Saturday. I'll let you know if that is possible or not. The rice cakes will be judged for: Sanitation: 10pts, Kitchen Technique: 20pts, Taste: 10pts, Color: 10 pts, Presentation: 10pts, Originality: 20pts, Potential for Global marketability 20pts Think of this as the Iron Chef for rice cake. The winner will not only get fame, they will also w...

  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 t...