This was the first video I made back in September 2004, around Chuseok, Korean Thanksgiving. Brant and I were shopping for stuff for a foreigner party at his place. I found out later that Home Plus doesn’t let people film in or near its stores. I guess I got away with it. While we were shopping, Eric, our supervisor,...
read morePeople who know me have heard about my love of Naengmyeon, chilled buckwheat noodles. I especially like Mul Naengmyeon, where they’re swimming in an slushy slightly sweet beef broth with cucumbers, radishes, Korean pears, a hard-boiled egg, and sometimes a slice of beef. What is it about this stuff that makes me crave it so...
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This is a simple potato side dish that Eun Jeong whipped together one night and has been making frequently since then. It’s a good garlicky peppery addition to any meal. Jorim, or Jorida (the verb), means to cook a food in a way so that steam and pressure force flavor into it. She cooked some roughly cut potatoes with...
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NOTE: Oven is used here. There is just something glorious about pork. A few months ago, I joined Brant and Terra at a German restaurant in Itaewon. I used to live in Germany, and I have a special fondness for German food and beer. I ordered this MegaMeat platter which included, of all things, a boiled Eisbein (pronounced...
read moreI was looking at one blog that linked here, and it linked to another food blog. The Daily Kimchi. It’s fairly new, started in June 2006. And it promises to be one of those great must reads in the growing realm of Korean food blogs. I like Gdog’s humor and fresh eye. He’s already posted about things that...
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