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Tasty festivals on the streetExperienced travelers say the most memorable food they tasted while traveling is not the food they had at an expensive restaurant but that bought on the street. It is fun to explore new foods from street food vendors. A complicated menu with a long list of dishes is not necessary; all you have to do is just take your pick of anything that catches your eye. Eating local food along with locals is a great way to learn more about their lives. Below is a list of leading street snack foods you can taste from street vendors that are found on every corner in Seoul.                                                  Tteokbokki/Sundae/Gunmandu/EomukTteokbokki, sundae, gunmandu, and eomuk are the most popular street snacks in Ko
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My husband, in-laws and I recently drove into San Francisco for a jaunt to the Asian Art Museum. After a docent-led tour of the Korean collection and walk-through of the remainder, we were very hungry. A Sorabol Korean restaurant was just down the road.This Sorabol location is in a below-ground food court in the Westfield Mall  at 101 Spear St. near Union Square. There are six other locations around the San Francisco Bay.The restaurant serves Korean barbecued meat, including bulgogi (beef), dakgui (chicken) and dwejigui (pork). They also serve fried rice, japchae (clear noodles with garlicy sesame-soy sauce) and steamed vegetables. There's also a vegetarian bibimbap (mixed ingredients over rice, often with a lot of gochujang (spicy red pepper paste) on the menu as well. At the end of the line, you can pick a complementary cup of mildly spicy traditional cabbage kimchi. Sorabol's optional "salad plate," with (clockwise from top left) sliced kimchi radish, dry spicy kimchi radish,
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Winter in Korea, the temperature drops and your hands are frozen. But there is something that keeps pulling your hands out of your pocket. Hot hotteoks are back! Click to visit this BLOG. The blogger takes you to a famous hotteok stand in Namdaemun market.  Post Feed
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Winter blast appears to be almost over, but you can still some foods that are at their peak in winter. Scarves, gloves and cold pills.... what else do you need to stay healthy and warm this cold winter in Korea? Try these Korean foods! This blogger recommends 10 Korean dishes to weather the cold.10 Ways to Survive a Korean Winter by ZenKimchi Korean Food JournalPost Feed
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For centuries,  Korean women have been using ornate pieces of cloth (which Koreans call pojagi or bojagi) to carry around personal items, clothes, bento boxes, valuables and gifts.  In years past, these techniques had fallen out of favor as the 20th century brought a preference of using plastic bags to carry personal items, groceries, etc. and traditional cloth wrappings were dismissed as old-fashioned, stodgy and unsophisticated.The Korean word bojagi has a dual meaning for both a wrapping cloth and as well as the traditional quilting technique used to make them. Bojagi were made from small salvaged scraps of cloth, which is more in tune with Korea's frugal culture. There's a section in Bae Yong Joon's book, Discovering the Beauty of Korea featuring and preserving this nearly lost art. He also devoted a segment of his fan trip to Japan in October 2009 to promoting bojagi's unique place in Korean culture. He even walked down the catwalk showing off a bojagi purse, made by Ko
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The Marmot's Hole posted a blog about a story picked up from the Korean Herald. He raises a skeptical eyebrow at the prospects of the forthcoming Annie Chun's gochujang sauce. It appears CJ thinks America is ready for gochujang, but I’m not so sure that America is ready for gochujang. Again, you can’t make this stuff up.It's so new it's not even listed on the Annie Chun website yet. The Marmot's skepticism about the American market for gochujang is misplaced, in my opinion. Every time I post a new cooking video, I am questioned about where to obtain the ingredients. The vast majority of the ingredients such as garlic, sesame seed oil, soy sauce and sesame seeds are readily available in most US grocery stores. Gochujang is the exception.  I usually have to refer them to their local Korean grocery store or advise them to buy the ingredients online from Hmart or Koamart. It was just a matter of time before someone realized there was a market for Americanized gochujang and the Annie
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MBC’s new drama Pasta will air starting Jan. 4, 2010. The premise of the Korean TV drama puts an arrogant, male chavuinist head chef (played by Lee Seon-kyun) against his competent but tormented female sous-chef (played by Gong Hyo-jin).
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I visited the Korea Tourism Organization's website and found its online food guide. It's 40 pages of gorgeous photos. The narrative gives an overview of Korea's regional cuisines, royal cuisine and temple cuisine as well. Check it out here to prepare for your trip to Korea in 2010–2012. Korea Tourism Orgainzation Food E-book
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I originally planned to make a YouTube video featuring kimchi stuffing, but it wasn't meant to be. Instead, I submitted it to ZenKimchi Korean Food Journal as my first official contribution as one ZenKimchi's new writers.How interesting that I make my official Zen Kimchi debut as a writer/contributor on New Years' Eve 2009.  I'm looking forward to what 2010 may have in store for all of us.
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Today's daily special on Foodbuzz features the best, most interesting use of a microplaner, otherwise known as a grater.My Korean Gingered Pear Sauce recipe is one of the featured recipes today. If you haven't seen it before, check it out and add it to your recipe box.Listen to your inner Korean grandmother's small piece of advice: save electricity and use your grater instead of the food processor.
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Kon-Kuk University in Seoul, the Food Research Institute in Gyeonggi-do and Korea University in Seoul co-released a study that found shading green tea plants during cultivation makes a significant difference in the chemical composition of the tea. The study was released in the Journal of Agricultural and Food Chemistry. The researchers compared green tea and shade-grown green tea (called tencha) and found: Green teas have more catechins and sugars than tenchaTencha samples have more flavonoid derivatives than green teasUsing more shading could give green tea have high umami and less astringency than regular green teaFor more information, go to: http://www.worldteanews.com/index.php/20100105842/Health-/-Wellness/Korean-Study-Shade-Does-Matter.html
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Here's some eye candy for your Wednesday blog browsing, courtesy of Etsy.Lovely to meet you, Korean Candy Cuteness! This photo is of a small chocolate truffle with the Hangul (Korean) word habgyeok, which means "passing." Whether you love Asian culture or just want something unique and cute to hang in your home, this print is perfect for you!If you would like to have some "Korean Candy Cuteness" for yourself, check out ZebrasAndBubblegum's post. It's US$14 for a 5-inch-by-7-inch print.
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Korean black garlic(photo by Tammy)Korean black garlic does appear to be one of the big trends coming into 2010. The St. Louis Post-Dispatch, AZCentral.com and the Philadelphia Inquirer have written articles this week buzzing over Korean black garlic. (The PI article also has several recipes to go along with it — score!)Black foods are quite exotic to me, because they're so rare in nature. I was equal parts scared and excited about buying some Korean black garlic online to play with it in my kitchen.However, it's not cheap, averaging $28 a pound. What does black garlic taste like? Well, it has a flavor similar to balsamic vinegar, with the combination of sweet and tangy. That might explain why it blends so well with the olive oil. Like mushrooms, they have a lot of umami.Korean black garlic linguini(photo by Tammy)Here’s a simple pasta sauce recipe — maybe too simple — so the umami-heavy, wonderfully colored Korean black garlic is not obscured. This is not a spicy recip
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Five-Star Foodie listed my Kkaenip Pesto recipe in "5 Star Makeover Roundup: 2009 Favorites."Her intro is simple and to the point:A Korean spin on an Italian staple where the basil is replaced with kkaenip. This is a must see video recipe that you can watch here! My recipe is amongst some of the most eclectic, mouthwatering, tasty "food porn" on the 'Net. Many of the recipes on this list would qualify as Asian fusion.I love reading lists like this — whether I'm listed or not — because it's an opportunity to discover other cooks and chef blogs from all over the world doing fun, tasty and sometimes crazy things with food.
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Black garlic?- of course it gives you a different taste. Black garlic ("Heuk Maneul" in Korean) is a type of fermented garlic used often as a food ingredient in Korean cuisine. "You can eat it raw or cooked without experiencing heartburn or garlic breath." (MARDER, 2010) The taste is sweet and bit syrupy. Since black garlic appeared in dishes in San Francisco and Manhattan in 2008, the popularity has spread to the U.S. as it has become a sought-after ingredient used in high-end cuisine. Then in mid 2009, Black garlic was introduced into Australia as it was used by many of Melbourne's top chefs. Black garlic is also known as a "natural food medicine" as it is high in antioxidants. Click to read more about black garlic (An article from PHILADELPHIA INQUIRER)Post Feed
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