|
Firefox works best here.
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.
|
Tuesday, November 28, 2006
(Kimchi #3) Mary Made Kimchi
You gotta cheq this out!
Mary from maryeats has recently made her first batch of kimchi. And she has keeping the monster alive that was created by Adam at the Amateur Gourmet and revived here.
We love you Mary!
<-- Click on the picture to see the rest.
Labels: Kimchi
...................................................
Sunday, November 26, 2006
(Event #6) Maori Thanksgiving
Just a note that this entry is participating in the Morsels & Musings Festive Food Fair.
If you were following from the main blog, we were in Cheonan, South Korea, at SunMoon University (owned by the Moonies) for a KOTESOL (Korean Teachers of English to Speakers of Other Languages) conference.
The big event was the New Zealand Māori hāngi style barbecue Thanksgiving dinner. It's also called umu in Hawaii and other countries of the Pacific.
Okay, so this is how it's done. You could say it's the recipe.
- Dig a pit in the ground. It doesn't have to be big. It just has to be big enough for the food and stones that come later.
- Heat rocks (preferably igneous rocks, like lava rocks) over a fire until they're white hot.
- Line the pit with the rocks.
- Place the food, wrapped in foil, in the pit. In this case, we had sweet potatoes, chickens, a whole cut up pig, and a few turkeys.
- Cover the pit with something like metal sheeting. Then cover with dirt.
- Cook for two to three hours.
When the conference was over, Aaron was worried because the food was far from ready. The attendees entered the cafeteria in the imposing "Main Building" on campus.
There wasn't much Aaron could do. He handled it as best he could, though. He announced that dinner was running late and would be ready -- um, in an hour. People groaned. Check out the lady in the foreground.
Aaron offered to refund the meal tickets. A few took him on the offer but not many. One of the attendees volunteered to entertain everyone with his saxophone. I wanted to go down and see the cooking.
I found it in the back of the building on a plot of land that looked like it was used for farming.
A small group had gathered, enjoying the fire and breaking the university's dry campus policy. The food was buried in front of the fire in the picture. People didn't know and kept walking on it.
This was another example of how glitches become blessings. The original idea was to have the food waiting for us in the cafeteria. The delay caused everyone to come outside and enjoy the atmosphere of cooking food in a pit.
It was fun, but we were also HUNGRY. All we had to eat all day was snacks from the inconveniently located convenience store. One of the Korean organizers said that we should just go ahead and dig up the food.
Break out the shovels, everyone!
Chris (left) helped with the digging.
As did I. With all these guys in suits digging, it looked like a late night groundbreaking ceremony for a shopping mall.
I started smelling roasted meat. It smelled good. Then we got steam!
The cook is the guy in shorts on the left.
Everyone watched in anticipation the unveiling of the food.
Oh yeah, can you smell it? There are some pictures that you can even smell on a computer screen.
Piggy looked like he'd seen better days. The sight made me want to look for someone with a conch shell.
(Don't expect to get that reference.)
The meat was loaded on plastic dishwasher trays, I assume, and carried into the building and up the elevator to the fifth floor cafeteria.
Along with Piggy.
I went to go get a new supply of batteries for the camera from the car. When I returned, there was a horde with plates, grasping for meat.
Despite getting fresh batteries for the camera, my pictures didn't turn out as well as I hoped. It's a food blog entry with bad blurry close ups of the food, such as this one.
This one.
And this one.
Keep in mind, I was being jostled by a lot of English teachers who hadn't tasted turkey in YEARS. And I was being pushed aside by Koreans who wanted to find what this big hoopla about turkey was about.
I did get some decent shots of salad.
And a pig head with pies.
The pies were from Costco and was another treat in a country where most Westerners don't have ovens in their homes.
Poor Ben had just gotten his plate filled and was about to head to a table when he was recruited for turkey carving.
I've never seen such anger repression in Ben. He did finally get to eat.
In fact, since some people left and there was so much meat, they were forcing it on us.
And let me tell you this. My first hāngi food experience was amazing. This created the smoky barbecue flavor while retaining a lot of moisture in the meat. The chicken breast was not dry. Granted, a few things were undercooked because we were short on time. They had to steam one of the turkeys in the kitchen to get it to cook all the way through.
I didn't have any turkey. The pork blew it away, in my opinion. I went up to the carver with my plate, and I saw him peeling some crispy fatty skin off the meat.
"What would you like."
"Could I have some meat with the skin on please."
"Really?"
"Oh yeah, really."
I didn't gross anyone out by snagging myself a foot or carving a cheek off the pig's face. It was the most amazing pork I had ever tasted. I'm pretty sure of it. Ben and the Chrisses agreed. It was pure aromatic earthiness. The smell of the pig and the oven stayed with me the rest of the evening. It's been over twenty-four hours, and the taste is still lingering in my mouth. I want more.
I'm definitely going to more of the conferences.
Labels: Event, festive food fair
...................................................
Tuesday, November 21, 2006
(KR #13) Monkfish part 3: Agu Jjim -- Monkfish Simmered in Red Pepper Sauce
And now, Thelonius gets to shine.
This was my first time preparing monkfish, much less cleaning it. I found a few tips on the Internets. They helped a lot.
After thoroughly rinsing it, I placed it on the cutting board. Tracing the contours on the back of its skull, I removed the tail from the head.
Then I peeled off the skin. Once you get it started, it's easy to do. It peels right off. I then took some scissors and clipped the tail fin and the two other bony fins. Beyond that, I couldn't figure how to debone the fish. When I've had Agu Jjim before, there were bones still inside, so I just cut the fish into chunks.
All three of those little buggers gave me this much meat. Well, that was enough.
Totally playing this one by memory of the one previous time I've eaten this (birthday dinner, February 27th 2005), I started sauteeing on high heat some sliced white onion, leeks, sliced garlic, and strips of green pepper in a pan with olive oil and sesame oil. Traditional Agu Jjim also has a lot of bean sprouts. I didn't have them in the fridge at the time, and I honestly didn't miss them.
In came the fish.
Then around one or two tablespoons of gochujang 고추장 (Korean red pepper paste) and a teaspoon or so of gochugaru 고추가루 (Korean chili powder). Stirred it around.
I then added a smidgen of water (maybe half a cup) to make the sauce. Reduced the sauce over high heat while it penetrated the fish and veggies.
When the sauce looked deep and rich, I served the Agu Jjim immediately with some toasted sesame seeds sprinkled on top.
This honestly tasted better than the Agu Jjim I had on my birthday. There were bones in the fish, but they weren't too much of a distraction. The fish tasted great, even though I'm not a big fan of the swimming kind of fish (shellfish are another matter).
So that whole meal of the Agu Jjim, Al Tang, and Monkfish Liver Sashimi came from three miniature monkfish which cost a total of 5,000 won ($5) and whatever was in my fridge. I wonder how much this would cost at a nice restaurant, especially the monkfish liver.
I'm glad I did it. I've become a little more comfortable working with fish. This wasn't as disastrous as the last fish, which continues to go undocumented on the journal.
I'm feeling cocky. Maybe I should try making chicken feet again.
Labels: Korean Recipe
...................................................
Monday, November 20, 2006
(KR #12) Monkfish part 2: Al Tang -- "Caviar" Soup
One of my first favorites in Korea was Al Tang 알탕, fish roe soup. It's usually served in hofs as a drinking food. Like many Korean soups, it's spicy, red, and sour. It's an acquired taste that I'm glad to have acquired.
I mean, think about it--Caviar Soup!
Most people know what fish roe tastes like raw or preserved. The briny ocean flavor engulfing the tongue as the little bubbles pop in the mouth. When cooked in a soup, they change into fluffy pillows with a delicate taste and texture.
Here are my beauties.
Eun Jeong didn't know how to make it, but I've paid attention to how things are made in the restaurants I've gone to. So this is my attempt to mimic the flavor based on my basic knowledge of Korean soup techniques. I think I came pretty close.
I started with a basic dashi stock with a heaping spoonful of gochujang 고추장 (Korean red pepper paste).
I added some chopped white onion, leek, and garlic--whatever I had in the house that would work. I also threw in some kimchi juice from the kimchi container.
When it boiled, I dumped in the monkfish roe.
I also added some gochugaru 고추가루 (Korean chili powder). After letting it boil some more, it was ready.
In the hofs, it comes to the table boiling. The taste was pretty close to what I've been served before. A dash of soju could possibly work too.
Mmm... soju...
Labels: Korean Recipe
...................................................
(KR #11) Monkfish part 1: Monkfish Liver Sashimi
SUCCESS!
I can't believe this actually turned out.
After asking in all manner of places, including the site itself, I decided to go all Korean with the monkfish. Considering the scope of this journal, that was an obvious choice.
I made three dishes:
- Monkfish Liver Sashimi (Agu Gan Hui 아구 간 희)
- Monkfish Roe Soup (Agu Al Tang 아구 알탕)
- Monkfish Simmered in Red Pepper Sauce (Agu Jjim 아구 찜)
First, let's meet our friend Thelonius.
Hi Thelonius!
"Feh! Whatever. Leave me alone."
What are you hiding underneath?
Ooh, some nice goodies. I see the yellow-pink liver on the left ("The Foie Gras of the Sea") and that bursting red roe sack on the right. Since you're a small fella, there's not that much liver to work with.
Luckily, you have friends.
Okay, guys--girls--um, this is weird. Since you're not using those livers anymore, I'll gently remove them with my sharp little knife.
There! Done. That didn't hurt, did it? Of course not. You're dead.
Now, what to do with these morsels? I've never had monkfish liver before. It's called ankimo in Japanese and is considered very valuable in sushi restaurants. I haven't heard much about Koreans eating them. So this is the least Korean of the dishes--Monkfish Liver Sashimi.
After rinsing them (there was a lot of slime on the fishies), I placed them in a mesh strainer.
I steamed them over boiling water with the lid on for less than a minute.
And they were done.
I rinsed them again under cold water to calm them down.
The next thing I did was slice them thinly (very sharp knife for that) and put them in the tiniest bowl in the house. I didn't spend much time on arrangement.
To bring out the flavor, I sprinkled a little mirin and yuzu juice and garnished with some capers.
Simple little appetizer. They were silky smooth and had a sophisticated tuna flavor. The yuzu did wonders for it.
Labels: Korean Recipe
...................................................
Sunday, November 19, 2006
(KFC #17) HellaRice
Our new shipment of rice has arrived.
Seriously, that's all ours. It's too big to fit in our cabinet by itself, so Eun Jeong and I split it between two sacks. The old sack was almost empty, and when we got it back in July, it was as full as that big mother.
Are we really eating this much rice?
And to think that until maybe ten years ago, I didn't like rice. Blame that on a tragic rice pudding incident that I shall not elaborate on right now.
In America, we buy rice in little bags. And even then it takes a while to get through those.
Did I mention how I can't believe how much rice we eat these days?
Rice came to Korea from southeast Asia by way of China a few thousand years ago. A unique feature of Korean rice is the frequent addition of other grains and legumes to it. This was more pronounced during the Japanese occupation from 1905 to 1945. All the prime rice was sent to Japan and the Japanese army. Koreans had so supplement their rice with other grains or use those grains exclusively. A household was considered rich and lucky if it had white rice during those times.
Barley, millet, black beans, and soybeans find their way still into Korean steamed rice. We eat that frequently in our household, and it adds a lot more character and nutrition.
But my goodness. We really went through that much rice in five months?
Labels: Korean Food Concept
...................................................
Baby Monkfish--HELP!!
I explored the Anyang Central Market today. Had lots of fun. I wish my brother was here to explore it with me. He'd go nuts.I made a few good finds, including some great smoked pigs' feet (jokbal 족발) and a great deal on tangerines.
But I found these guys on the left at a few seafood stalls. They look like monkfish but smaller than the usual kind I see.
They were split open spread eagle so buyers could see the livers and the roe sacks.
I've had monkfish before, and it's great. I know it's a great delicacy in New York restaurants. I've heard people say that its liver is considered the "foie gras of the sea."I asked the vendor how much it was.
"Three for 5,ooo won."
I couldn't resist that. Three of these little buggers for $5?
I was about to ask her how to cook them when I remembered, even though I can ask in Korean how to cook them, I likely won't understand the answer.
So now I'm asking YOU.
Give me some ideas on how to cook these little monkfish. What can I do with the livers and roe?
Labels: Miscellaneous
...................................................
(FFF #23) ZK's Sacrilegious Chili
Man, chili does have its fanatics. When Alton Brown did his show on chili, he got swamped with angry emails from chili "purists" who were offended by his chili making techniques.
Yet seriously, anyone who is a purist about a great blue collar dish--whether it's chili, kimchi jjigae, or cassoulet--is an idiot. Chili technique was not handed to Moses from Yahweh on Mt. Sinai. The first pot was not cooked over a burning bush. And God did not give Joseph Smith magic glasses to read His Holy Chili Recipe.
Wow, I'm getting offensive.
The truth is, like any great proletarian food, chili was improvised to feed hungry people. And it will continue to be improvised and reinvented. Saying that chili can only be made from beef chunks with no beans and blah, blah, blah shows that you have a humorless and joyless approach to food.
Anyway, I love chili.
I've been developing my own techniques over the years to create what I think is the perfect bowl of red. It involved smoked patty sausage, three types of beans, microbrew beer--it was great.
In Korea, the ingredients are a little harder to come by, and when you find them, they're too pricey to make it worth it.
So--as I said--improvise.
The main flavoring agent in chili, though, is not a common E-Mart item. Cumin. Cumin can be found at Costco (remember, cheating) and the international stores in Itaewon. But you may not know that you can also get whole and ground cumin seeds at Chinese groceries. There's a great Chinese grocery near Bongcheon Station (near Seoul University) that I still frequent when in town. They carry many spices, exotic goods, cilantro, and lots of Tsingtao beer.
An aside--Tsingtao beer is the oldest beer in east Asia. Why? Tsingtao was the only east Asian colonial possession of Germany at the end of the 19th century. It wasn't part of Germany for long. Yet Germans occupied it long enough to build Asia's first beer brewery.
Now, back to making chili.
If you can get your hands on some cumin, the rest is easy.
Understand, my tirade against chili dogma is a set up. I break all the rules here. For one thing, I don't use beef. It's too dang expensive to justify putting in chili. Instead, I get my butcher to grind some fresh pork, moksal. I love pork, anyway. And it works in chili.
Texas chili powder is also a hard find. That's no problem. You can replace that with Korean chili powder (gochugaru) and herbs such as oregano. In fact, gochugaru gives chili an interesting sweet aromatic tinge that Texan chili powder doesn't possess.
So, I have the basic ingredients.
300 g Ground Pork (moksal from the butcher)
1 Onion
1 Green Pepper
4 cloves Garlic
1 tsp Salt
1 tsp Brown Sugar
1 tbsp Cumin (from Costco, the Itaewon markets, or the Chinese market)
1 tsp Gochugaru (Korean red chili powder)
1 tsp Oregano (from E-Mart)
2 cups Beer (another use for leftover beer)
1 can Whole Tomatoes (from E-Mart)
1 can Kidney Beans (from E-Mart)
1 can Yellow Corn (from E-Mart)
Now, again, this is what I like to put in chili. Add or subtract according to your preferences.
I start by chopping the onion, green pepper, and garlic.
I cook them on medium heat with the pork, salt, sugar, cumin, gochugaru, and oregano. There's no rush in this step. I like to cook it slowly.
NOTE: Gochugaru tastes great, but it is a lot hotter than Texas chili powder. Don't use as much gochugaru as Texas chili powder. Just a dab'll do ya.
When the meat's cooked all the way through, I toss in the beer and turn it to high. I let it boil down a bit so that the flavor of the beer penetrates the meat and veggies.
I then add the can of whole tomatoes, using a wooden spoon to crush and break down the tomatoes in the pan. More boiling.
Then come the beans. Again, this is optional. I like them. I only have red kidney beans here. In my old recipe, I used black beans and garbanzo beans.
Then comes the corn, which I know breaks every rule in the book. I did this as an experiment once a long time ago, and I've grown to like the added crunch and sweetness. Besides, what is more southwestern than corn?
After everything's cooked through, serve with garnishes. In this picture, I've added chopped onion and shredded cheddar cheese. In the past, I've gone all out, including sour cream, jalapenos, habanero sauce, fresh cilantro, and corn chips. This chili is good and sticks to your ribs.
Heck, why not indulge in another taste from home...
Ahh... chili dawgs.
Labels: Food for Foreigners
...................................................
Friday, November 17, 2006
(Rest #7) Kimbap Nara -- DECODED!
Mary at maryeats has done the world a great service. She has gone through, translated, and provided descriptions to the menu at Kimbap Nara.Kimbap Nara, Kimbap Cheonguk, Kimbap Sarang -- these places are the heart of daily life Korean food. The food is cheap, usually fast, and satisfies your Korean fast food cravings. And they're everywhere, packed with students, blue collar workers, office drones, families, and grandmas.
It is also likely the most accessible place for a newbie in Korea to start his surviving skills in ordering food.
Even though there are pictures in most restaurants, the menus are all in Korean. Hangeul (the Korean alphabet) is easy to learn, but even a newbie who knows Hangeul (as I was) still can't read an entire menu in an efficient amount of time.
This is where Mary has come in and provided this public service to help the new foreigner adjusting to the Land of the Morning Calm and to make those of you outside the peninsula just drool and wish you were us.
MWA HA HA HA HA HA!
Here is Mary's menu translation.
Oh, and remember, as with all Korean restaurants, side dishes are free.
Also, for any fans of the Kimbap restaurants, there's a decent thread on them at the GalbiJim forums.
Labels: Restaurant
...................................................
Wednesday, November 15, 2006
(Fusion #2) Kimchi Quesadillas
I know, I know. This is another one of those "What were you thinking" moments.
I still stand by my hypothesis that kimchi can be used in any dish where you would use anything pickled. In quesadillas, I used it instead of pickled jalapenos. Just tryin' it.
You know what? It worked.
Also, cheese and kimchi are good matches. I see more and more kimchi items with cheese on them at Korean restaurants.
Okay, here's where my former days at Yucatan Sam's kick in. I used to make quesadillas all the time. They're really grilled cheese sandwiches with tortillas. I thought I'd use the tortillas and cheese I had bought at Costco recently, which is why this isn't labeled under "Food for Foreigners" (Costco is cheating).
Meet the ingredients. Ingredients... reader. Reader... ingredients.
Okay, now that you're acquai--what?
Alright. Tortillas, diced onions, sliced cheese, and kimchi (the batch I made this past weekend). You happy now?
Of course you are.
There are two ways to build tortillas. You can do it like a traditional sandwich and use two tortillas. Or, like above, you can pile the ingredients into a big tortilla and fold it in half. I think it's less messy that way. At Yucatan's I was notorious for spilling the contents of sandwich style quesadillas. I was also known for over salting the ground beef, but that's another story.
Grill on a lightly oiled pan. Careful not to burn.
After toasting on both sides, slide it onto a cutting board and cut it into wedges.
Omigod, that was easy. Even so, I've screwed up quesos many times. This time, though, the kimchi really gave them some extra kick and fire. I don't get it. It actually tasted good.
Labels: Fusion
...................................................
Monday, November 13, 2006
(Kimchi #2) The Amateur Kimchi
Props to Adam at The Amateur Gourmet for the inspiration.
Labels: Kimchi
...................................................
Wednesday, November 08, 2006
(Out There #5) My Korean Kitchen
And then there were four...Wow! A year ago I started the Food Journal to try to fill the void left by Fat Man Seoul. Now I see there are four English language Korean food blogs residing in Korea.
(If there are any other Korean food blogs inside Korea that I haven't featured, please tell me.)
My Korean Kitchen does what I wish I could do here. It is a practical "step by step" recipe guide. Sue uses great photography and creates great food. Check out the bossam. Then the dwinjang jjigae. Oh, and she cooks with oysters too. Mashikita! (Eun Jeong, are you reading this?)
It started when her husband told her he wished there was a site to explain Korean ingredients to foreigners. So far, it's mostly been recipes for Korean food -- and they're great. She's filling a too long empty void on the Internets. We have needed My Korean Kitchen for a long time.
Thank you, Sue!
Labels: Out There
...................................................
Sunday, November 05, 2006
(Kimchi #1) A Short History
The Food Journal is over a year old now. It's about time I start talking about kimchi. I've learned a good bit during my few years in Korea, and it helps that I eat it almost every day. I ask a lot of questions, and I research when possible.
Since I'm a history buff, especially when it comes to food history, let's talk about kimchi's, um, history.
The Beginning -- Pure Survival
Korea is in northeast Asia. I know from personal experience that the winters are cold, cold, cold. The BBC says that Korea has some of the coldest weather in its latitude.
Korea is also mountainous with a few fertile plains. This makes food preservation during cold months a high priority. When early Koreans started an agricultural lifestyle, they ate salted vegetables to aid in the digestion of grains. The grains back then consisted of barley and millet. Rice was introduced much later.
This salting of vegetables turned into a preservation art. It was not only used to make pickles. Koreans started preserving soybeans, making them into a paste (dwinjang) and into a sauce (ganjang, soy sauce).
The Three Kingdoms Period (57 B.C.E. - 668 C.E.)The Chinese history book Sanguozhi (Records of the Three Kingdoms), written in the 3rd century C.E., says the following, "The people of Koguryeo are very good at making fermented foods such as wine, soybean paste, and chotkal (salted and fermented fish)." 1
The early kimchis were a lot different than they are now. There was no red pepper (as no one had gone to the Americas to retrieve it), and cabbage was not used often. Early kimchis were mainly radishes dipped in paste or salted in brine. 2
Koryeo Period (918-1392)During this period, more vegetables were being brought in, including pine mushrooms, large radishes, and the famous Chinese cabbage.
The first known written record about kimchi itself was in the middle of the Koryeo Dynasty. Poet Lee Kyu-bo wrote the following:
Preserved in soybean paste, kimchi tastes good in the summer. Whereas kimchi pickled in brine is served as a good side dish during the winter. When the root of the Chinese cabbage grows larger in the ground, it tastes like a pear, especially after the first frost in the autumn harvest season.The types of vegetables used in kimchi diversified during the Koryeo Dynasty. Cucumbers, wild leeks, Indian mustard leaf, and bamboo shoots found their way into kimchi pots. The "juicy" style of kimchis also came into being.
This is also the time that garlic and spices were introduced.
The Joseon Dynasty (1392-1910) and Outside InfluenceKimchi diversified more during Korea's longest and most stable dynasty. Salt was no longer the sole preservative. Kimchis were also being preserved in soy sauce.
The average king's table would have baechu kimchi (white cabbage kimchi, similar to sauerkraut), water kimchi, and Ggakdugi (tiny cubed radish kimchi).
It was around this time that chile peppers were introduced into kimchi.
Japan's Toyotomi Hideyoshi attempted a few failed invasions of Korea from 1592-1598. It is at this time, I believe, that both Japan and Korea went through major culinary changes.
Korea, at the time, was closed off to the world except China. It had little to do with Japan and absolutely nothing to do with European traders. Yet Japan had been doing trade with the Portuguese. The Portuguese introduced foods from the Americas, including potatoes, sweet potatoes, corn, and chile peppers.
The Japanese didn't take too well to the chile peppers, but they did like the sweet potatoes. Some special varieties of sweet potato are sold as souvenirs in Japan today.
Despite the horrors of the Hideyoshi invasions, including Hideyoshi bringing home his own souvenirs of 38,000 Korean ears (and I don't mean corn), some major cultural exchanges took place.
The Japanese took home methods for making celadon pottery, ideas about Buddhism, and art.
Korea was introduced to New World ingredients such as sweet potatoes 3 and chile peppers. 4 Even though it is still debated that the Hideyoshi invasions themselves introduced chile peppers or that they were brought in from China, red chile peppers were heavily used within a hundred years of the invasions. This totally changed the fermentation methods and appearance of kimchi.
Clever kimchi makers were adding animal proteins to their kimchis. Pheasant was mentioned in a book in 1670. In 1803, the Gyuhab Cheongseo, an encyclopedia for women, recommended using fermented fish in kimchi.
Tongbaechu Kimchi, the whole cabbage kimchi everyone is familiar with, was first invented after 1800 C.E. It became the most popular style of kimchi, replacing the radish, cucumber, and eggplant. 5
By 1827, there were 92 different types of kimchi. Today there are over 200. 6 Later, I'll detail more and try to tackle as many of the 200 as I can.
Footnotes
1. Kimchi Field Museum. Seoul, South Korea
2. 2005. Sook-ja Yoon. Good Morning, Kimchi!. p. 10
3. National Museum of Korea
4. Good Morning Kimchi!. p. 11
5. Kimchi Field Museum
6. Good Morning Kimchi!. p. 11
Labels: Kimchi
...................................................
| ZenKimchi Exclusive! |
|
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.
Sign up now to join us on the next outing. Note: Most all events right now will be in the Seoul area. |
|
|
Subscribe to the ZK Food Journal
Food Links
- FatMan Seoul
- Queenstown (American baked goods delivered in Korea)
- Korea Infogate
- Life in Korea
- Seoul Searching Restaurants in Seoul
- Korean Food Translations
- Kimchi - Korean Food Research Institute
- Julia's Cook Korean Site
- Zagalchi Fish Market (Busan)
- Korean Traditional Kimchi (Korea Agro-Fisheries Trade Corp.)
- Anthony Bourdain
- Easily Pleased
- Jen Japan
- Evil Jungle Prince
- Book of Rai Forum
- Mary Eats
- The Daily Kimchi
- Kitchen Wench
- My Korean Kitchen
- Make My Sushi
- Chocopie
- Grilled_Aubergine
- Rachel Lynn Seoul
Korea Links
- ZenKimchi main page
- GalbiJim - The Wiki for Korea
- Weigook Saram
- Skindleshank's Cafe
- King Baeksu's Bug Crib
- Learn Korean Online
- USFK Forums
- USFK Classifieds
- SeoulLife.net
- Red Pages
- The Marmot's Hole
- Lost Nomad
- Scribblings of the Metropolitician
Previous Posts
- New Food Journal COMING SOON
- (Out There #7) Chocopie, Grilled_Aubergine, and Ra...
- (KFC #20) 15 Strangest Foods I've Tried Thus Far
- (Event #8) Joe's Birthday at Hooters
- (Porn #2) Kimbap
- ZenKimchi Mentioned in The New York Times
- (Video #5) SeoulGlow Explores Ddeokbokki
- I Like Hot Food, But...
- (KFC #19) Korean Fried Chicken
- (Street Food #3) Kebabs in Itaewon
Archives
Archive by SubjectArchive by Month
