I know. It looks like a red hot mess but if you are in Korea you have to get kimchi and pork belly bbq. Kimchi cooked in pork fat and pork cooked with kimchi is an amazing combination kinda like salted caramel ice cream. It doesn't sound like it will work but it does. My favorite ones are in the hapjeong area on the north west part of Seoul. Get the pork belly and the jowl. I love the curry powder to dip it into as well. After you eat all the kimchi and the pork use the bits to make a fried rice with some fish rod and roasted seaweed flakes. Amazing. The only one problem is that you will smell like kimchi and pork fat (but is that a bad thing?). [Naver Map] Sigol Kimchi Grilled Pork Belly No. 1 Main Branch 110 World Cup-ro Mapo-gu Seoul http://naver.me/I5licTYR #kimchi #시골김치삼겹살 #seouleats #koreafood #foodporn #love #instagood #beautiful #food #korea #instafood #instatravel #travelgram #goodeats #foodblogger #푸드스타그램 #맛스타그램 #맛있어 #좋아요 #냠냠 #데일...
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Showing posts with the label kimchi
Yoonie's family has a salt farm off on the island of Palsae off the south western coast. It is artisan-made sea salt that is harvested by hand and aged for 3 years. The salt in the region is regarded as one of the important ingredients in making kimchi. We have been selling it wholesale to companies in Korea, China and Japan for decades. We are currently in talks to bring the salt to Europe and the Americas. If there are others looking to purchase salt, let us know and checkout our website at www.kimchisalt.com
Omori Kimchi Chiggae Ramen Omori Kimchi Chiggae Ramen I love kimchi and I still think the best kimchi chiggae is from Omori Kimchi. I mean they make the kimchi chiggae from 3-year-old kimchi. The kimchi in it makes the stew taste like the Thai soup Tom Yam Gom. I was happy to find that they have made a ramen line using this miraculously pungent and acidic kimchi. So when you open up the packet you get a packet of the kimchi and a flavor packet. The noodles are thin, but I got the instant boil in container so the noodles are always thinner in that. After you add the mix and the hot water, you get a great bowl of kimchi stew. I mean, really super good. It is the best broth that I have had in instant ramen. I mean the broth was so good that I drank it all. The noodles in the ramen were just there as a vehicle for flavor. If you are looking for some amazing ramen, then this is it. It is a refreshing take on a long popular dish. Stop by a GS25 to pick it up before they ...
Kimchi Costume Kimchi Costume A few years back my lovely, artistic friend Alison made the best, the best costume ever. She donned a green wig and painted some paper to look like Kimchi. Isn't it great! So what are you going to be this year for halloween? Kimbap, Calguksu, barbecue? Let us know! Dan Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.
Cuttng Kimchi at Home Looks like Murder
I made kimchi chiggae for dinner tonight but before I could, I had to cut some kimchi. My mother's kimchi is quite sour and spicy so it leaves a dark trail of red in my sink. My favorite instrument to use to cut kimchi is my butcher's knife and because I don't want to get all the stuff on my hands, I wear pink rubber gloves. Don't worry folks, nothing Sweeny Todd-esque went on in the kitchen. Dan
The competition is fierce over at Koreataste.org and I am really happy to see the number of people posting to win a culinary vacation in Korea. One contestant Leigh Cooper even made a video on how to make quick kimchi. The video is great and I love her energy. Check it out below. Also, be sure to enter to win a culinary vacation to Korea. It's a 4 day 3 night trip that includes airfare, culinary tours, cooking classes, and meals at fine restaurants! To win, all you have to do is blog about Korean food. Cheers, Dan Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com Pictures are taken either with my Panasonic DMC-G2 Camera with 20mm Lens or with my iPhone 4G Join the Seoul Eats Facebook Group Page to keep to date with the latest events.
Reprinted with permission from the January 2011 Issue of Seoul Magazine. Pick up a copy around Seoul or at their bookstore. Soon-il from: Story of the Blue Star in Seoul According to the Huffington Post, Choi Il-soon's rice wine bar: Story of the Blue Star, is "one of the coolest little bars in the whole wide world." That's because it is owned by one of the coolest guys in the whole world. Soon is a modest, optimistic man that looks like- and has the vibe- of Bob Marley. He was a stage actor for most of his career and he has also played in classic Korean movies such as “Tae Baek San Maek.” Mugwort Makgeolli at Story of the Blue Star in Seoul He loves acting, but his true passion is traveling. He has traveled to over 90 countries and has lived in Tibet, Nepal, and India to name a few. He has written several travel books about his journeys and he is currently organizing a group trip to Africa. Soon is also friends with many of Korea's most famous actors...
It's an intriguing idea. I wonder if other people have thought about it? Pieman in Korea , a baker and pastry chef down in Busan has been blogging his creations for a while. I have been following his stuff for awhile and I admire his creativity. Now this Frankenstein bread might be start of something new in the realm of baking. Dan Kimchi powered bread...kind of. I love sourdough bread... So much so that it was one of the first breads I introduced to our bakers. But for sourdough bread you need a starter. In the past I've used grape based and raw cabbage based starters. It's basically the natural white powdery yeast that cover grapes and cabbage leaves once used to consuming flour they go bananas and excrete lactic acid and CO2 which give the sourdough the tang and lift. So it was actually about a year ago while eating some very mature and sour shin kimchi that I thought if I can capture the yeast and eliminate the chili/garlic taste it would make the best starter...
Kimchi Found for Cheap! My buddy Danny wrote to me concerning my previous post on Kimchi. Here's what he said: Link to this post: http://www.google.com/buzz/116419200995170296019/XoPLc2tdJ6y/Is-Kimchi-worth-its-weight-in-Gold 7:33 am Daniel Gray: Is Kimchi worth its weight in Gold? 9:08 am Danny Byrnes: I just bought two heads for $4 each here. I'm going to try making kimchi today. 9:29 am Daniel Gray: Where did you get it for $4! 9:31 am Danny Byrnes: Bellevue, Washington, US of A! I think I'm going to Washington. Who's coming with me.
The napa cabbage prices are getting ridiculous. The other day I bought a head of napa cabbage and it cost me 15,000 won ($13.00) a head. And what makes it even worse is that the heads are smaller. As the owner of a cooking school that regularly does a kimchi making class, our costs for material is taking up a huge percentage of our cooking class fees. We've had to adjust, so now we are making different types of kimchi: turnip greens, green onion, cucumber, and turnip. I think many people forget that kimchi is not one particular dish, but a technique. Kimchi is a way of preserving vegetables for the winter when vegetables are hard to come by. There are, reportedly, over 130 different types of kimchi and even more in North Korea. In a way, the napa cabbage kimchi is a good thing- it diversifies the types of kimchi that people will make this year (this will make farmers diversify the number of crops they'll plant this year.) My blog-buddy, Zen Kimchi, was recently quoted in...
Have you ever wondered if Kimchi goes bad? When we moved to our new cooking studio in Insadong there was a big container of kimchi that was inside of a lukewarm refrigerator for an unknown period of time. We didn't know if it had turned yet, but we could smell it for about a half an hour each time we opened the refrigerator. We were worried that it would have become alive and started to wander around the room. We expected mold and bubbling liquids or possibly it would simply explode. The day came to throw it away and we hired a brave ajumma to help us with cleaning and to do the job for us. Before she took it away, I snapped some pictures. Here are the pictures of what kimchi looks like when it goes bad. Kimchi gone bad Kimchi gone bad With exception of the smell, it didn't seem much different from regular kimchi. I took a bite of it and it was sour- very sour- effervescent sour, but I didn't get sick and die from it. Pretty amazing stuff, that kimchi stu...
Say What! Check out this video: Kimchi Warrior Motion Comic episode 1 - Kimchi Warrior VS. Swine Flu - HD A Young Man Kang Film http://www.KimchiWarrior.com Plot: On a strange land numerous intelligent but strange creatures live in a civilized society. They have, however, neglected their world and failed to keep it "green" and environment friendly which causes "villains" to thrive. Sars, Swine Flu, DiabetesTor, CholesterolTor ..., etc. They become a powerful threat to the city when they start killing its inhabitants and destroying it from the ground up. There is only one last hope left... The Kimchi Warrior. But he's hard to find because due to his natural smell, he prefers to be alone. His last known whereabouts was a vegetarian world, honing his warrior skills under the fighting Grand Master there. After his training is complete the Grand Master sends him to fight the monsters. The Kimchi Warrior goes and battles with the monsters before all ...
Smile for a picture in Korean, and you're likely in for a cultural upshot. One. Two. Three. Kimchi! In Korea, this ubiquitous fermented cabbage can conjure a native smile faster than any fodder-photo rival. Koreans can smile confidently long after the snapshot, too. This super food is gaining attention for packing one of the healthiest food punches. Kimchi can be found in any restaurant, grocery store and market. Fridges with delicate temperature dials are dedicated to the sole preservation of this food group. Korean restaurants offer a small heap as a side dish, or as a main entree in kimchi stew or kimchi pancake. Korean is also favored as a topping for western dishes, including pizza and hamburgers. Such proximity accounts for roughly 40 pounds of kimchi consumed by Koreans each year. Travel north or south in this country, and the kimchi assortments continue to surface in clay pots and crock pots. Kimchi from northern parts of Korea have less...
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