Royal cuisine clashes with blue-collar grub in this class war.

From Flickr

Shinseollo is the epitome of Royal Court Cuisine. Multitudes of delicate ingredients, carefully prepared, are artistically positioned in a special chimney pot filled with broth and brought to a boil with charcoal, which adds to the aroma.

Korean Fried Chicken is a relative newcomer but was one of the first Korean food trends to hit America. Twice fried with crispy aromatic paper thin skin, usually served with spicy honey garlic sauce. Make sure to grab some brews before digging in.

Seoul-Gyeonggi Playoffs: Shinseollo vs. Korean Fried Chicken

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

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15
Mar

Central Playoffs: Dalk Galbi vs. Kalguksu

   Posted by: ZenKimchi   in March Madness 2010

Fire and water (well, soup) duke it out for domination!

From Flickr

Dalk Galbi is chicken marinated in gochujang and garlic and stir-fried at the table with sweet potatoes, leeks and other goodies. A Korean restaurant fave from Chuncheon.

Kalguksu is a clam broth loaded with hand-cut wheat noodles, which give the soup a soothing creamy texture.

Central Playoffs: Dalk Galbi vs. Kalguksu

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

If you appreciate ZenKimchi why not buy us a cup o' coffee?

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15
Mar

Southern Playoffs: Baechu Kimchi vs. Bulgogi

   Posted by: ZenKimchi   in March Madness 2010

This will be a tough one. Two power hitters face off right away.

Baechu Kimchi is the classic red cabbage kimchi everyone knows. It’s great fresh and fruity with bossam or aged and sour in kimchi jjigae.

From Flickr

Bulgogi is thin slices of marinated meat, usually beef, grilled over open flame or sizzled in a stone pot. It’s pleasantly sweet and garlicky and isn’t as spicy as other Korean dishes–a favorite starter dish.

Southern Playoffs: Baechu Kimchi vs. Bulgogi

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

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15
Mar

Northern Playoffs: Baek Kimchi vs. Mul Kimchi

   Posted by: ZenKimchi   in March Madness 2010

Two of the great traditional kimchis square off today, both symbols of courtly refinement.

From Flickr

Baek KimchiThis “white” kimchi is closer to how the dish was prepared before chilis entered Korea in the 16th century. It’s fruity and crispy and great with smoked duck.

From Flickr

Mul Kimchi“Water” kimchi consists of radishes floating in a lightly sweet and tart brine, best chilled with flecks of crushed ice on a scalding summer day.

Northern Playoffs: White Kimchi vs. Water Kimchi

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

If you appreciate ZenKimchi why not buy us a cup o' coffee?

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14
Mar

Fire Meat!

   Posted by: ZenKimchi   in Video

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They’re ba-a-ack! Two types of bulgogi.

Funny that we had both a kimchi video and a bulgogi video today, considering that they’re about to duke it out in March Madness.

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14
Mar

Aspartame in Kimchi?

   Posted by: ZenKimchi   in Video

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Cute little video from Cool Hunting of a Korean great-grandmother making kimchi. I did get a little worried when packets of Equal were being dumped in there.

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14
Mar

Favorite Blog Poll: Time’s Running Out

   Posted by: ZenKimchi   in Blog Stuff

Just a friendly reminder that 10 Magazine’s run-off poll on your favorite K-blog will close on Monday, March 15th. Not suggesting you vote for any particular blog. Just a friendly reminder.

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Two dishes invented in Seoul that defined moments in the 20th century for Korea start this week of battles.

HaejangGuk – This “hangover soup” was invented when Seoullites were under strict curfews from the pre-democracy days. HaejangGuk, a pork bone soup with dried cabbage and big Fred Flinstone chunks of meaty pork bones, satisfied late night revelers when they came out from closed-in nightclubs early in the morning.


Budae JjigaeOne of Asia’s first 20th century fusion dishes, Budae Jjigae comes from the early post-war period, where desperation and poverty turned U.S. Army rations of Spam and hot dogs into a surprisingly tasty soup. “Fourth of July in a pot.”

Seoul-Gyeonggi Playoffs: HaejangGuk vs. Budae Jjigae (해장국 vs. 부대찌개)

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

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14
Mar

Central Playoffs: Makguksu vs. Ojingeo Sundae

   Posted by: ZenKimchi   in March Madness 2010

From Gangwon-do we start of with a dish from the mountains and one from the sea.

Makguksu – Chilled buckwheat noodles with a rich beef broth, almost like a consomme. Garnished with radishes, Korean pear, cucumbers, crumbled dried seaweed a hard-boiled egg. Ojingeo Sundae – Squid stuffed like sausage and steamed. A streetside favorite.

Central Playoffs: Makguksu vs. Ojingeo Sundae (막국수 vs. 오징어순대)

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

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14
Mar

Southern Playoffs: Jeonju Bibimbap vs. Samhap

   Posted by: ZenKimchi   in March Madness 2010

The South kicks off with two dishes with passionate followers.

Jeonju Bibimbap is the height of the mixed rice dish, combining delicate tastes into a complete whole.


Samhap carries a smaller but highly devoted following. This is the famous fermented skate served with steamed pork belly, raw garlic, hot peppers and sweet fresh kimchi.

Bonus video of Andrew Zimmern eating fermented skate

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Southern Playoffs: Jeonju Bibimbap vs. Samhap (전주 비빔밥 vs. 삼합)

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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.

If you appreciate ZenKimchi why not buy us a cup o' coffee?

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