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I love food. During my time in Korea, I have been collecting recipes and anecdotes about Korean food. I also have been working on survival techniques for westerners living in Korea. In this journal are recipes for cooking Korean food in Korea or abroad and recipes for recreating western food with Korean ingredients. But mostly, it's about enjoying life.
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Tuesday, December 06, 2005
Upcoming Kimchi
Just taking a small break.There are some entries I'm wanting to do and other things that are down the line. I thought I'd make some comments about what's coming (so I'd be obliged to come through with them) and answer some questions that I've gotten.
Kimchi
Kimchi is, well, the Big Kimchi, of Korean food. I have grown to love kimchi. I would even say that I'm a connoisseur of it, where I can taste subtle differences in aging and techniques. I also have my own preferences.
We are in Kimjeong, the kimchi making season. I was hoping to come up with something, but this whole thing has become a rush. And I don't want to make a big entry about making kimchi while I'm still so ignorant of the whole process. I have a connection that will hook me up with learning how to make it. But until then, kimchi is just too large a subject to tackle for a waygook like me at this moment. It's like jumping into France and instantly pretending to be a cheese expert. I know I love it. More on it later.
Dwinjeong
It's spelled many ways: Daenjong, Dwenjeong, Dwaenjang. It's a fermented soybean paste. I call it the stinky miso. I used to, um, well, I didn't hate it. But when my girlfriend said she was in the mood to eat it, I said I was in the mood to eat something else.
Now I'm obsessed with it. I can't get enough. I want to do a big ass tribute to the stinky miso. That will be coming soon. Very soon.
Reference Database
I only use Blogger for the Food Journal out of convenience. The rest of the web site I program myself (with help from Macromedia Dreamweaver), including the main ZenKimchi blog. I'm planning to create a database to continue work others have been doing to both have a guide to translate Korean foods and ingredients and to make it easier for people to find and cook foods in Korea. That's a big project, and I would love some help on that. Not on the programming side but with gathering information about what is good in your neck of the woods and places where to score hard to find items (other than the obvious Costco and Itaewon import markets). For example, there are two Chinese groceries off of Beongchon station, west of Sadang on the Green Line, where you can find cilantro and whole seed cumin. Stuff like that.
The Name
Since 1994, my name on the internet has been Zenpickle. So many people know me as "Zen," that my third born child's legal name is Zen.
Really.
So when I moved to Korea, it was logical to shift the name to ZenKimchi. There really is no deeper meaning than that.
The Picture
The little zoom out flash movie on the navigation bar (look at the top of the page) is kaegogi -- dog soup and steamed dog meat -- from a meal in August 2004. More pics are in the pics section (go figure).
Why?
Of course, I love food. I have also been a fan of the FatMan Seoul blog. It is highly entertaining, and I doubt I could ever match his writing style. I wish I got to meet him. But he has left Korea, and he no longer publishes this particular blog. I want to see if I can continue the work he has already started.
Links
Yeah, there are some adverts on the site. I've noticed the Google ones have become more relevant. But the ad for the T-shirts is for stuff that I've personally made, and the money from T-shirt sales directly pays for the site. The producer is based in the U.S. I'm looking for a T-shirt printer in Korea to make some for the local waygook population. T-shirt sales, so far, have been good, but they can get better.
Also, there are some great bloggers and references in the links section on the right column.
Labels: Miscellaneous
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The ZenKimchi 식 Ruffians is a group dedicated to finding the sublime meal in Korea. "식" (Sik) is the Korean word for "cuisine." "Ruffians" is the term used for fans and followers of Anthony Bourdain's philosophy of experiencing the most a culture has to offer through its food.
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