장어: Eel, marinated in a spicy sauce and grilled over a propane flame. A little blurry (I was starving and settled with a hasty shot).
mouthfeel
Currently based in Seoul, Korea.
My personal blog is hereabouts.
I enjoy e-mails almost as much as I enjoy eating.
Posts tagged "korea"
Aug 29
Aug 25
» The Spatial Economy of the Hamburger
Links to Korean food practice — heavily academic — including the social history of coffee drinking in South Korea. Whoa! Reading for later.
Aug 13
호두마루: The English label of “Walnut ice cream,” provided by makers Haitai Confectionary, is quite accurate. “Walnut ice cream” is much creamier than your average popsicle — and sweeter than my current favorites — but a good change of pace with its hints of nuts, coffee, caramel, and honey (seriously!). It is also studded with chopped up walnuts (mmm, seriously).
Sometimes, I feel like I could focus on Korean popsicles alone.
Aug 11
Don’t listen to anyone who says that Suwon short ribs taste just like galbi from L.A. These people have the indiscriminate palates of goats. Luxurious mouthcoat, tremendous moisture release.
Me: Why is Suwon galbi so good?
Mom: Why are Korean women petite?
Dinner with paternal grandfather, photo 3 of 3.
수원왕갈비: Suwon galbi. If Berkshire pork is the Kobe beef of pig, then Suwon galbi is the Berkshire pork of cow. Does that make sense? From a dinner with paternal grandfather, photo 2 of 3.
Clockwise, from bottom right: (1) 깻잎 (perilla) — (2) mixed salad of greens and onion — (3) 물김치 (“water” kimchi) — (4) 간장게장 (soy sauce marinated crab). From a dinner with paternal grandfather, photo 1 of 3.
Aug 03
빙그레 캔디바: Binggrae’s Candy Bar. My favorite popsicle after another Binggrae product, Melona melon bars. According to the company bio, Binggrae started out as a dairy company, which makes a lot of sense — sweet and milky, a cleaner, icier version of a slushy patbingsu’s leftover juice.
Aug 02
치즈우유: Cheese-flavored milk (via fatmanseoul)
» FatManSeoul: How to Find a Good Restaurant in Seoul
Found this food blog off my Korea blogroll. Less thorough than Seoul Eats or Zen Kimchi, but kind of beautiful in its brevity. There are also some informative longer posts, like how to ferret out a good restaurant in Korea; the length or lack of menu is a decent rule of thumb when sidestepping the ubiquitous shikdang (sort of like a hole-in-the-wall diner).
I’d like to add another guideline: the general quality of a restaurant can furthermore be determined by the tastiness of its kimchi (too sour? just the right amount of spice? savory, earthy fermentation flavor? and so on).
Rules always have exceptions, but now you got at least two parameters for your two thumbs. Checklist.
(link via metropolitician)
Jul 30
Watermelon truck near my place. About $5 each, but I’ve seen it for $3 in other areas.
Fried chicken, beef short rib, and pork belly keychains at Dongdaemun Market. For real (by which I mean: fake). Some jam-filled cookies to the side. Very nicely done.
Jul 28
Freshly ironed waffle, folded over a soft-serve squeeze of tart frozen yogurt and strawberry syrup, a couple dollars. Fresh strawberry juice on the side for a buck.
Jul 22
Jul 20
처음 처럼: Soju brand that translates to “like the first time.” Smooth, virtually no taste; so, a misnomer in one sense. But I suppose it enables you to drink to the point where it feels like that seminal moment.
Mixed with some pineapple yogurt drink — my nightcap. Cheers, ladies and gents.
Jul 19
메추리알: I like how I can walk into a supermarket and pick up 35 quail eggs for less than $2 (1,980 won to be exact). I somehow doubt these are free range, though.
