Category: Tips

  • 9 Great Korean Restaurant Franchises (and bad ones)

    9 Great Korean Restaurant Franchises (and bad ones)

    There’s something I’d say for Korea that I wouldn’t say for America–there are some freakin’ good restaurant franchises that I’d recommend even over independent restaurants. Their quality is consistently good. These Korean restaurant franchises would also be great brands to export.

    I’m leaving out the fried chicken and non-Korean-food franchises as they require separate posts. There are many other franchises out there, and some are good. But they’re either not great (Bon Juk, Baekje Samgyetang), or they are inconsistent (Andong Jjimdalk, Omogari Kimchi Jjigae).

    Maetdollo-man 맷돌로만

    Maetdollo-man 맷돌로만

    Even though the name sounds like a superhero, it means something like, “Only from the Millstone.”

    This is my new favorite franchise, and they’re expanding rapidly. They specialize in tofu. Housemade tofu. They make it out front behind the window for everyone to see. Korean tofu converts people who hate tofu. It has a rough masculine quality.

    Maetdollo-man 맷돌로만
    Dubu Jeon

    Get their Dubu Bossam set, which includes some tender pork belly with tofu and wraps. Also get their Dubu Jeon, which is a crunchy pancake made solely out of tofu. Pure protein.

    I can’t find a website for them, and it looks like each one of their storefronts is slightly different. Just copy and paste 맷돌로만 on Google and Naver.

    Won Halmoni Bossam 원할머니 보쌈

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    Source: bossam.co.kr

    Yeah, it’s just bossam. But it is consistently good. We tend to get it delivered, but I think it’s best in the restaurant itself. The banchan is always diverse and tasty, including that sweet, fruity fresh kimchi. They have lunch specials that will fill you up.

    Sae Maul Sikdang 새마을 식당

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    Source: newmaul.com

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    This Korean restaurant chain has been getting quite popular with Koreans and expats. They are part of this 1970s nostalgic trend. Look at the lattice-work on the doors and the general feel of the place. Some locations even have marshaling anthems blaring outside, harkening back to, um, simpler times?

    I’ve been a fan of their hangjeongsal and geopdaegi (pork skin), but the thing to order (thanks, Lisa Kelley) is the Yeoltan Bulgogi 열탄불고기. It’s shaved pork smothered in spicy sauce. Toss that on the grill and make sure you have your favorite bev handy.

    This is the star franchise of celebrity chef Paik Jong-won. This guy is notorious for sticking his face on EVERYTHING. The guy has franchises for most any product, including coffee. Most of his franchises suck, but this is the one good one.

    Paik Jong-won

    Look for the place with the yellow roof.

    Jaws Tteokbokki 죠스 떡뽂이

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    The legend of Jaws goes like this. A guy quit his job and wanted to start a tteokbokki hut. Yet he didn’t know the first thing about making it. He spent months in the kitchen perfecting his recipe. The result is a spicy and addictive tteokbokki. But Jaws doesn’t stop there. They also serve a meaty soondae sausage, hearty odeng fish cakes, and super light and crispy twigim (tempura). I like mixing it all together with the thick tteokbokki sauce.

    Orai Sutbul DalkGalbi 오라이숫불닭갈비

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    When I was in Chuncheon, the DalkGalbi capital of the world, I noticed that there were restaurants serving a sutbul (charcoal-grilled) version. Soon after, this Orai opened in my town of Anyang.

    This is great stuff! Dark meat chicken marinated in a sweet spicy sauce and thrown on the charcoal grill in front of you. Yes, you don’t get the usual fried rice at the end, but by then you’re on your third order. It’s reasonably priced as well. One order will feed two people–or one Joe. I’ve had this at another location in Seoul, and it is just as good there.

    Nolboo 놀부

    Nolboo

    Credit: Xin Li 88 on Flickr (cc)

    Nolboo is hard to peg. They’re a brand that has many different types of Korean restaurants. Some do Budae Jjigae, some do Clay Pot Duck, some do Galbi Jjim. In most cases, they serve high quality versions of whatever dish they specialize in. The Clay Pot Duck, Yuhwang Ori 유황오리, is the closest you get to Thanksgiving dinner in a Korean restaurant. The duck is stuffed with rice, various seeds, fruits, and Chinese medicinal ingredients. It’s then baked in a clay pot for a few hours. The result is this steamy tender meat with this aromatic stuffing. Bring a bottle of pinot noir for this one.

    The Budae Jjigae restaurants do the classic “army base stew” with the classic spam and hot dogs. But they also add little bonuses like pepperoni. Their Galbi Jjim restaurants serve taste-bud-obliterating spicy ribs that I can’t get enough of.

    O’Sulloc 오설록

    Credit: fabonthemoon on Flickr (cc)

    They’re not really a restaurant. They’re a tea purveyor. They have cafes in Insa-dong and around town. They open booths in high end department stores. O’Sulloc is a Jeju-based green tea producer that has shown how world class Korean tea can be. They’re not cheap, but unlike many Korean companies that sell products at premium prices, O’Sulloc’s teas are truly premium. Their basic green tea, which they roast and brew for free samples in Insa-dong, packs so much of a punch that you won’t return to the sawdust in the teabags. The complexity makes it so interesting. They don’t just do green tea. O’Sulloc carries a large swath of flavored and themed teas. They even have some super posh black box teas. Most of them would make perfect gifts.

    Gogung 고궁

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    Based in Jeonju, home of the pinnacle of bibimbaps, Gogung brings this famous dish in its most Platonic ideal. When you see gorgeous colorful photos of bibimbap, this is the type they serve. The signature Jeonju bibimbap comes in a brass bowl and is chock full of little goodies, complete with the raw egg yolk that binds it together after mixing. You usually find branches in department stores. If you can’t make it to Jeonju, try it here.

    Bukchon Son Mandu 북촌손만두

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    Bukchon Mandu makes their dumplings fresh. You can see them wrapping them in the open window where people pick them up to eat on the street or take home. Their Manduguk (mandu soup) warms you up and fills you up for the afternoon. Make sure to get some of those Sae-oo Mandu (Shrimp Mandu, pictured above). Likely, you’ll get more.

    Not-so-great Korean Restaurant Franchises

    And these either suck the soul out of Korean food or are just poorly executed.

    Bibigo

    bibigo

    Oh, the things that continue to be wrong with this concept! I had already told you the story on how CJ approached me and a few others to help organize market testing with westerners for a bibimbap concept they were planning to take overseas. The original restaurant was Cafe Sobahn, which was pretty cool. The sprouts they grew hydroponically in the shop. You could see them. After trying and rating different dishes, they ended the testing by saying, “We’re thinking of going with the name Bibigo. What do you think of that name?”

    The group unanimously said it was a horrible name. The CJ manager took the results to his superiors. The superiors looked at it and tossed the results away, along with Cafe Sobahn itself. They didn’t fit with what they planned.

    A disaster

    The result has been one of many money pits for the CJ conglomerate. The only reason the Bibigo branches in the U.S. and even in Seoul have stayed afloat is that CJ’s deep pockets are patching the holes. They use the franchise to boast to the Korean public that they’re spreading Korean cuisine. But few have asked them whatever happened to their prediction to have many more restaurants open than they have now.

    It’s a money suck. The exec in charge of this has famously compared herself to Steve Jobs, which is her excuse for not paying attention to market research. She doesn’t realize that Steve Jobs could get away with it because–he was Steve jobs. Every move they have done has been crass and out of touch with the market. But hey! They had Psy!

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    (What’s funny is that Psy was the face for Nolboo before he came out with Gangnam Style.)

    Since I first posted about this, they had a disaster of a restaurant in London, and the chain is dying out. But now they’re known for their frozen mandu.

    Bulgogi Bros.

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    Korea’s answer to TGI McChilibee’s. They try to do the chain casual dining fern bar concept a la Outback. This could have worked. Unfortunately, like so many prepped up Korean endeavors, they somehow surgically removed all the fun, flavor, and excitement of Korean BBQ while upping the price, pairing it with Yellow Tail Merlot.

    Myeong-dong Gyoja

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    Oh, I’m going to get my ass chewed for this one. But I seriously don’t see what the hype is about this beyond being an institution. It’s like how I don’t get The Varsity in Atlanta. Everyone says you have to go there, but unless you’re sentimental for it, it is disappointing.

    I’ll say this, the broth in the Kalguksu is fine. But that’s about it. The meat is grisly and low quality. The dumplings are just the same as you’d get anywhere else. And that kimchi–it’s god awful! It’s like they put no jeotgal in it and just doused it in raw garlic and gochugaru. You only eat the kimchi because there’s no other option. There are many much better kalguksu joints in Korea, like Hwangsaengga Kalguksu in Bukchon.

    Myeong-dong Gyoja is just hype for tourists.

    Chef’s Guksu 쉐프의국수

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    If you’re easily impressed by gimmicks, this is your place. Their fire beef sushi isn’t bad. But the namesake noodles are dull, dull, dull. It should be a blinking warning when a restaurant imprints their logo on the egg in your bowl.

    Shinpo Uri Mandu 신포 우리 만두

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    Just ralph on my plate and serve it with rice, why don’t ya!

    They supposedly specialize in mandu. It’s in their freakin’ name! The frozen mandu given out as free samples at E-Mart are better.

    Grainy. Mealy. Tasteless.

    So you know it’s only downhill when you try their non-mandu items.


    What great (or bad) Korean food franchises am I leaving out? Say so in the comments.

  • Korean Food Tours | What You Need To Know First

    Korean Food Tours | What You Need To Know First

    Korean food tours are one of the top things to do in Korea. When you’re putting together a Korea itinerary, do a food tour or cooking class early. It’s relaxing. It gets you oriented. Best of all, the guides and instructors will give you tips on where to eat for the rest of your stay.

    There are different tours for different budgets. From experience, here are a few tips that every traveler should know.

    Book directly from the Korean Food Tour Company

    book Korean food tours online
    Photo by Thought Catalog on Unsplash

    There are popular international tour providers, like Viator/TripAdvisor Experiences, AirBnB, and GetYourGuide. They’re known as Online Travel Agencies (OTAs).

    Many of the tours those sites list are tours that companies already do themselves. They re-post them on TripAdvisor because they almost have no choice. TripAdvisor has deep pockets for marketing, which is why they’ll always appear on the top of search results. If tour providers don’t post a tour on TripAdvisor Experiences, they get overshadowed by their well-heeled marketing team.

    Companies like TripAdvisor take 30% commission on tours booked through their sites. Tour providers aren’t allowed to post prices lower than they are on the OTA websites. Yet they still have to have competitive pricing.

    You see the dilemma here?

    If you see a tour you like on TripAdvisor, do a Google search for that tour or click the name of the company providing that tour at the bottom of the description. You’ll likely find the original version of that tour, using the same photos and similar text. Booking through their sites helps them pay their bills.

    [box] TIP: Be on the look out for special discounts on tour provider sites. Even though they can’t post prices lower than the OTAs, they can give coupons and group discounts that the OTAs don’t provide.[/box]

    This brings me to another small rant: TripAdvisor isn’t a tour company.

    I had a guest who had booked my tour through TripAdvisor. When we met, she started complaining about how bad my company’s other tour was. It took me a while to figure out that she thought that TripAdvisor/Viator ran both those tours. They’re basically ticketing agents. It annoyed me that a separate bad tour was associated with mine because we both were on TripAdvisor/Viator.

    Find a Tour That Fits You

    best Korean BBQ in Seoul

    You’ve seen this before. The tourist joins a food tour and makes demands for special modifications on dishes.

    I was leading a tour at a Korean BBQ restaurant, and a group of Americans sat down near us. The restaurant staff asked me to interpret for them, and I obliged. This is an actual conversation I had with a couple of them.

    Person #1: I want beef and pork.
    Me:
    This restaurant only serves pork.
    Person #1:
    In America, I usually get beef and pork.
    Me:
    In Korea, restaurants usually specialize in one type of meat.
    Person #2: I want a Diet Coke.
    Me: Korean restaurants usually don’t have diet drinks. They have cola, lemon-lime soda, beer, and soju.
    Person #2: No hot tea?
    Me: No hot tea.
    Person #2: This is all meat. I’m vegetarian.
    Me: Yeah, they don’t really have vegetarian BBQ at a Korean BBQ restaurant. This place does have noodles.
    Person #2: Gluten-free?
    Me: Um, the chilled buckwheat noodles don’t have much gluten, maybe?
    Person #2: Chilled? Ask them to serve them hot.

    I once did a private tour for three people, and these three had the perfect storm of food restrictions.

    • No red meat
    • No shellfish
    • No oily fish, like mackerel
    • No spicy food
    • One doesn’t drink alcohol

    I found out on the tour that the person who couldn’t eat spicy food also couldn’t eat much anything that had a stronger flavor than bread. Even black pepper was too strong. I asked the cooks at each place to modify the dishes according to their needs, which Korean restaurants don’t do.

    Towards the end, they suddenly wanted dessert. Korea doesn’t do desserts. We have cafes that have western style cakes and such, but there aren’t traditional Korean desserts. It was the only tour that demanded a refund.

    You see what all these people were doing?

    They were trying to get the culture to fit them. If that is you, PLEASE do everyone a favor and Don’t. Book. A. Food. Tour.

    Vegetarian tours do exist. They’re good. But don’t be the person demanding everyone adjust to your whims.

    You’re going around the world. The world isn’t going around you.


    All the Korean Food Tour Information In One Place

    Top 10 Korean Food Tours

    I’ve gone ahead and compiled as much information about the top Korean food tours on the peninsula. Use this information wisely, my friend.

    [button link=”https://zenkimchi.com/featured/top-10-korean-food-tours-with-prices-crucial-details/” type=”big”] CLICK HERE[/button]


    Do Your Research

    Korean Chicken & Beer

    Travelers tell me horror stories of other tours they’ve been on. I get so upset with unprofessional conduct in our own industry. They shouldn’t be in the hospitality business.

    There was some guy posting a Korean chicken & beer tour. His tour consisted of picking the guests up at their hotel, taking them to Han River Park, ordering chicken and beer, and leaving them there to their own devices. That’s it.

    Don’t 100% Trust TripAdvisor

    TripAdvisor is a great tool for research. It shouldn’t be your only tool. I use it. I also check other places.

    We started out ranking well on TripAdvisor. Suddenly, we were going lower and lower as new companies started coming out. I was wondering how they were able to get so many positive reviews so quickly to rank so highly.

    I was at a party where one of the tour company owners was bragging about his technique to use VPNs to create fake accounts to leave fake reviews. This helped them rank higher. This is a common practice in the Korean restaurant industry. There are whole companies around the world that people hire to create fake reviews on TripAdvisor. They’re cracking down on the fake reviews, but a lot of the damage has already been done. When a tour or property gets in the top 5, it generates more sales, which generates more reviews.

    We refuse to do that (to our detriment).

    Take TripAdvisor reviews with a grain of gochugaru.

    Be Prepared for Cancellations

    You book a tour. You plan your whole day around it. The day of the tour they cancel. Not enough people booked the tour.

    What a frustrating way to spend your vacation!

    A conversation with one of my solo guests sparked this whole blog post. She had planned her whole day around a food tour. They cancelled the day of the tour. Luckily, we offer tours for solo guests. Haha–I guess we’re people’s backup option.

    Viator/TripAdvisor tours are guilty of this a lot. The rule of thumb is, the cheaper the tour, the more unreliable it is. They’re going for backpackers, college kids, and cheapskates to get bulk bookings. Most will not accept solo travelers. Some do but will cancel if their bookings don’t reach a minimum threshold. Keep that in mind.

    Eyewitnesses have told me of one tour that is just one big cheap drunken pub crawl, full of backpackers doing shots, sexually harassing strangers, and throwing up. If that’s your thing then go for it.

    Cheaper tours tend to go to more touristy areas. They don’t give you that full immersion experience.

    You’ll Be Okay

    Now that I’ve scared you, I’m going to backtrack. Viator/TripAdvisor does have some great exclusive tours. There are a lot of great companies out there. I’ve had this post on the back burner of my brain for years now from all the stories guests have told me on the tours. This isn’t just coming from me. I’m channeling their warnings to you.


    All the Korean Food Tour Information In One Place

    Top 10 Korean Food Tours

    I’ve gone ahead and compiled as much information about the top Korean food tours on the peninsula. Use this information wisely, my friend.

    [button link=”https://zenkimchi.com/featured/top-10-korean-food-tours-with-prices-crucial-details/” type=”big”] CLICK HERE[/button]

  • Travel Tips (Mistakes) We’ve Learned When Traveling to America with Kids

    Travel Tips (Mistakes) We’ve Learned When Traveling to America with Kids

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    We just got to my dad’s house in Denver last night after a grueling 28 hours of flying and layovers. This is my wife and daughter’s first time in America. I’ve done this trip a few times, but this is the first time I’ve traveled with a child. I’ve learned a few things over the years and a lot of things on this trip–mostly mistakes that I would like to post so that others won’t go through what we went through. I know there are some that will say they were stupid mistakes. So be it. But it looks like other fellow travelers had similar problems.

    Before departure

    Tip: Dual citizen kids need two passports.

    I thought when we registered Jian as a U.S. citizen and got her passport that we needed nothing else. We found out less than a week from our departure that she also needed a Korean passport to get out of the country. Luckily, Korean passports get processed in only a couple of days.

    Tip: Register with the Visa Waiver Program

    There was a lot of excitement when South Korea was inducted into America’s Visa Waiver Program. It meant no more long lines at the U.S. Embassy in Seoul registering for a visa to vacation in America and the nail biting involved in waiting for approval. So South Koreans don’t need a visa to stay in America less than three months for vacation. Nonetheless, they still need to register with the Visa Waiver Program and pay a $14 processing fee. Get that done ahead of time. Website is here. Also, print out your approval. They would like to look at that when you check in with your flight.

    Tip: Snacks and lollipops

    Two years old may be the worst age to go flying. They don’t understand why they have to wear a seatbelt. They don’t understand why their ears are popping, and it hurts! They don’t understand that they shouldn’t scream while everyone is trying to sleep. You have no time to teach them on the fly, so the most effective solution is distraction. Bring some snacks. Normally they don’t eat this many snacks, but this is vacation time. Indulge. Lollipops also help with alleviating the air pressure effects. Get sugar free lollipops.

    At the airport

    Tip: Bring a stroller

    There’s no way we could have done anything without a stroller. We mostly used it to push around our carry-on luggage. If the stroller is a reasonable size–not something in the jogging stroller range–you can check it at the jetway going into the plane. The downside of this is that you have to wait after disembarking to get your stroller back. This is one of the many slow downs in traveling with a child.

    Tip: Expect slowness

    Traveling with a toddler will slow… you… down! Anticipate that.

    Okay, now to get into our story. We wanted to save money on this trip, so I got some cheapo flights. In hindsight, that was a good idea for a single traveler but not with a child. Incheon Airport was no problem. We got on the Airport Limousine bus at 5 a.m., checked in at 6. Easily changed our money.

    Tip: Change all your money at Incheon Airport

    Incheon Airport has the fastest easiest process in exchanging money. I went ahead and got some bills in Japanese Yen and U.S. Dollars. That way I didn’t have to worry about changing money at any other point in our trip. The last time I was at Tokyo’s Narita Airport (2008), the process for changing money involved some irritating paperwork. Kill as many little annoyances as possible by getting it all done in Incheon.

    Going through security and immigration was easy. It also helps that Incheon has children’s playrooms, so we played with Jian until it was time to board.

    Tip: Check with Duty Free on the rules of your destination

    We were going to get some Korean liquor at Incheon. We told them our route. They warned us that Japan would confiscate our alcohol. I remember during my 2008 trip I had bought some alcohol at Incheon and ran into problems with Japanese customs. I was able to keep it, but I forgot the details on why.

    First flight

    Tip: Put the child between you

    On our first flight, which was Jian’s first plane ride, I wanted her to sit by the window to get the full experience. The downside of that was that my wife was the only person who could maintain her. So she was frustrated in getting Jian to put on her seatbelt and keep it on. And when wife is frustrated, that anger gets refocused on the husband. From then on, we made sure that Jian sat in between us so we could work in tandem.

    Tip: A toddler can sit on your lap during take off and landing

    This is an unwritten rule. Even though a child two years and older must have a purchased seat, if she is still two years old, she can sit in a parent’s lap during take off and landing. It’s a much easier way to maintain control of the squirmy one.

    Tip: Meals

    Bring a cup with a lid and a straw. Only one of our planes gave children covered cups. So have a lidded cup handy. A system I have when dealing with airplane meals, especially the main meals, is to unwrap everything first and put the trash in one little area. Get everything organized and set up–butter that roll, I mean. Then eat. Anticipate messes. Fortunately, we had no disasters with Jian’s meals, even though the guy in front of us spilled his entire entree on his lap.

    Before landing I started filling out some paperwork for the airport. I pulled out my pen and started writing when I noticed ink on my hands.

    Tip: Don’t bring pens with ink cartridges

    I’m a true idiot because I had made this mistake before. I love free flowing pens with ink cartridges. I hate ball point pens. Yet those are the best pens to bring. Other pens tend to explode with the air pressure.

    Narita Airport, Tokyo

    So, since we were cheapskates, we had a flight route that involved two stops. The biggest one was at Narita. We got a little cafeteria lunch. The lady behind the counter was Korean, so she was very helpful and generous. She even bought Jian some chocolate. EJ used this as an opportunity to unload some Japanese coins we had accumulated over the years. And she got rid of every single one of them.

    Tip: Get a day room for long layovers

    Narita’s not a bad airport for layovers. They have a lot of services. I made sure to reserve a day room for EJ. They’re 1,500 yen for the first hour and 750 an hour after that for a single room. Only one adult can be in a single room, but children can stay too. EJ isn’t a sturdy traveler, so I made sure to get this set up for her. She has already said that it was the best idea I had the entire trip. After a couple hours of closing her eyes, she was refreshed enough for the big flight over. In the past, I had taken advantage of their foot massage services. There are also coin operated massage chairs.

    In the meantime, I played with Jian in one of the playrooms and did some shopping.

    The long flight

    We made sure to get three seats together for the big flight from Japan to America. Jian was much better behaved on this take off. In fact, she behaved better on this leg than we expected. But she did spend much of the time clinging to Mommy, which meant that Mommy got no rest the entire trip.

    Now, we went on American Airlines. I don’t like flying American because the flight attendants have the worst reputation for service. On more observation, I say they act more like stern school teachers. Nonetheless, even when they are asking people what they’d like to drink, there’s an aggressive tone in their voices that is so freaking unnecessary.

    American is upgrading their 777 fleet next year, and the improvements look good. On this trip, though, still the same ole planes. The entertainment system is something. But it already looks antiquated. I put the Disney Channel on for Jian, and she was content. She didn’t like the ear buds, so she just looked at the visuals.

    Minor tip: Get comfortable ear wear for children

    Jian did have moments when she screamed while everyone was sleeping. We got a few looks from passengers, mostly males. But come on, folks! She’s a two year-old. You’re a grown man. Man up and deal with it. To her credit, Jian didn’t feel the need to run around the aisles. She stayed put the entire time.

    Tip: iPad

    The iPad helped a lot on this trip. I loaded it up with her Cocomong videos and some new kiddie apps to discover. She loved the new Daniel Tiger app. It’s charming. Poor Mommy, though. Even though Jian was occupied, she regularly glanced over to Mommy. If she saw her sleeping, Jian yelled, “Omma!”

    You don’t go to sleep on Jian’s watch.

    LAX: The nightmare

    Tip: Plan at least a three-hour gap on your first landing in America

    You do want some serious layover time on your first landing in America if you’re going to fly somewhere else. The reason is that you not only have to go through immigration. You need to retrieve your bags, go through customs, get your next boarding passes, check your bags back in, and go through security. With a child it goes even more slowly. It didn’t help that the plane had to be towed to the gate and that we had to wait ridiculously longer to get our stroller this time.

    Immigration we easier than we thought. Even though those are the most humorless people, we got through the line quickly. As we were getting processed we heard our names being paged on the PA. They told us to find the person in the purple vest at the baggage claim.

    I found the person in the purple vest. She said they had already processed our boarding passes and had us on express passes. I tell you, the woman in the purple vest was the most amazing person. If American Airlines employees had her attitude, they’d win all customer service awards. I really should try to track her down and tell her bosses what a great job she did. She plays a major role in this tale.

    So we waited for our bags to some. And waited. And waited. Purple Vest came by and saw that we were still waiting, along with others who had very narrow windows for their next planes. She got on her radio and bitched out the baggage crew. It was forty-five minutes before our bags even showed up. So a leisurely stroll started to become more stressful. While we were waiting, Purple Vest commented on how we got on a flight plan with such a narrow layover window.

    “Did you use Expedia? They tend to do that.”

    Tip: Don’t trust Expedia

    We got our bags and went to the express line for customs. Despite being at the front of the express line, with our fluorescent orange boarding pass covers, the customs officials ignored us for a good while. We got through the first section. I had remembered that we had bananas. Oops!

    Tip: Don’t bring fruit

    I felt uneasy when EJ insisted on bringing bananas on the flight. I thought I had told her that fruit was not allowed to go through customs, but I guess she missed that. I had forgotten we had them in our bags until we got to customs, so that slowed us down further. We got to the X-ray part of the line, and it was still going at a leisurely pace. I was getting very impatient at this point. They did a long thorough check of our snack bag. When greenlighted, I quickly got our bags reloaded and ran off. EJ ran behind with Jian in the stroller. We had to exit the building and go to the next building. We had to take the elevator upstairs and go to the end of the hall on the right to re-check our bags for the flight. While we were checking our bags, EJ said, “Joe, your computer bag!”

    I had left the computer bag at customs. I made a very public scene of cussing and frustration. I gave EJ her boarding passes. “If I don’t make it back, board without me.”

    How dramatic.

    I ran to the elevator. I tapped my foot impatiently as it slowly went back down. When the doors opened, I sprinted faster than I ever had in my adult life. As I was running, I heard, “Mr. McPherson! What’s the matter?”

    It was Purple Vest. She was helping another group going on the same plane as us. I told her that I had left my computer bag at customs. She walked back with me and got on her radio. She was getting them to find my bag. As we neared the building, a man in a security uniform said, “Joe McPherson?”

    He had my bag. Purple Vest said, “Someone is looking out for you.”

    She rushed me back to the other building. I retrieved EJ and Jian, and we went to the other side of the hall to go through the TSA security check. Purple Vest got us to bypass the line. TSA didn’t care. They still worked slowly–not in a careful manner, in an “I don’t give a shit” attitude.

    I got out all my stuff, removed my coat and belt and then noticed that I still had a bottle of premium sake I bought in Tokyo.

    Liquid! Damn!

    The guys at baggage check said I didn’t need to worry about it. But I should have checked it with the other bags.

    Tip: Check any liquor purchases with your bags or put it in your checked luggage

    I turned to Purple Vest. “There’s nothing I can do, huh.”

    “I wish there was.”

    I handed her the sake. She looked at me. “What do I do with this?”

    “Merry Christmas!”

    We ran through the concourse, went down the escalator by the Chili’s and got to the shuttle station. They saw our boarding passes and said that the plane was leaving in three minutes. They doubted we would make it. Nonetheless, they asked the shuttle driver if she could make it.

    “I’ll try.”

    She booked it, even skipping other stops, to get us to our flight. As she was stopping in front of our gate, her radio said, “We closed the gate.”

    “Really? I have the passengers right here.”

    “10-4.”

    That wasn’t a “10-4” as in, “Okay, we’ll get them.” It was a “10-4” as in, “We got it, and we don’t care.”

    So, we missed our flight.

    The shuttle driver said we could stay there or take the shuttle in front of us to return to the main terminal, which we did. When we got back, the guy looked sorry, and he got us boarding passes for the next flight in five hours.

    EJ. Was. Pissed.

    She was tired, and she went through all this just to have us fail. And she blamed me for it. The only part I contributed to our failure was forgetting the computer bag. Which may have made the difference. Also may have not made a difference. I’m banking more on the slow ass baggage crew.

    We got our boarding passes and went back upstairs to the main area. We got a seat, and I took out the laptop. LAX has free wi-fi, so I hooked on to that and called my dad on Skype to tell him about our situation. By this point, I was smelling quite ripe. We had been traveling for 18 hours with no sleep. I had also gone through a significant adrenaline episode and some serious exercise while running around the airport. Jian was having a good time playing with a little boy around the nicely decorated Christmas tree. I calmed down while talking to an expat/Kiwi couple. It helped me center. EJ was in a fighting mood, so I let her berate me for the next three hours. After it was out of her system, she was a little less ornery.

    While I was hunting for some yogurt for her, I found that I was in the background of what looked like a TV shoot for a teenage reality show. This line of young ladies were walking down the concourse, arm in arm, with a TV crew in tow. So my gloomy self got on tape.

    EJ and Jian both were asleep. I got out the laptop to check my mail. Purple Vest showed up.

    “Mr. McPherson, what happened?”

    “Missed it by five seconds.”

    I saw her talking to other people. It looks like the slow baggage crew fucked them over too, and they missed their flights.

    We knew we had to get some food for Jian when she woke up. So an hour before boarding, we got a table at Chili’s. I had worked as a bartender and server for Chili’s in the past. And even though they are a soulless corporate chain, I admired their system. I opened the menu and was disappointed. Nothing really looked kid friendly. We got one of the wraps and the mini burgers. When the food came out, EJ and I gaped at it.

    So much fries! No wonder we’re so fat in America.

    We barely ate any of it before we asked for a doggy bag. We didn’t pack the fries.

    To Denver

    The final leg of the trip went without event. Jian was cranky at first, but she fell asleep in my lap. She didn’t wake up until we landed. When EJ saw the lights of Denver, her mood had lightened. We got off the plane and waited for our stroller. EJ commented that it was just as cold in Denver as it was in Seoul.

    So, when we entered LAX, it was full of beautiful people, TV shoots, and lots of spoken Spanish. In Denver–cowboy hats. It was just as much culture shock for me as it was for her. This was only my third time in the Mile High City.

    We followed the signs to baggage claim. Dad was outside waiting for us, and we went together. Our bags had arrived before us, and they were sitting there waiting for us at the unclaimed baggage office. Our first stroke of luck the entire trip. EJ’s black mood had lifted, and we were ready to finally start our vacation.

  • Cold brew coffee: Easy, cheap, delicious and home-made

    Cold brew coffee: Easy, cheap, delicious and home-made

    Following up on the theme of my last post regarding a coffee question from a ZenKimchi reader, I thought I would share my personal method for making cold brew coffee.

    If you ask a coffee connoisseur  to recommend a ‘coffee maker’ for you, they will probably giggle with delight and point you in the direction of something that looks like a chemistry set, only more confusing. More than this, for those of us in Korea, it doesn’t make sense to drop half your paycheck buying an electric burr grinder and espresso machine. In fact, you can still make first rate coffee at home with stuff you probably already have stuffed away in the kitchen cabinet.

    Ladies and gentlemen, for your consideration: Cold brew coffee.

    With summer rapidly approaching, there’s no better time to try cold brewing coffee. There’s no expensive equipment to buy, in fact, you might already have everything you need on hand.

    Cold brewing coffee has several advantages:

    • Minimal investment
    • You don’t need to buy a home grinder. Buy 100 grams of fresh roasted beans from the neighborhood roasterie, ask them to grind for hand drip coffee, and use all the beans as soon as you get home.
    • Make enough coffee for the week (or the day, depending on your habit)
    • Pretty darn simple. The process takes 24 hours, but there’s only about 5-10 minutes of anything resembling work on your part.
    • Less caffeine than other coffee (could be a positive or negative I suppose)

    You’ll need to get yourself a large (I think mine is about a quart) glass jar, you’ll also need some sort of filter. [amazon_link id=”B005SW94B6″ target=”_blank” ]Cheesecloth[/amazon_link] works like a charm, but a metal mesh filter, or even a large coffee filter would probably work in a pinch. You’ll also need another receptacle to pour the brew into while filtering. Pretty much any clean pot or jar you have laying around will work just fine.

    Once you have your supplies and your 100 grams of ground coffee, there’s just a few simple steps.

    1. Pour coffee in jar.

    jar

    2. Pour water in jar (Fill it up to about 4/5th full. It’s a good idea to use filtered water).

    addwater

    3. Stir

    stir

    4. Put the jar in a cool, dark place. This doesn’t even have to be a fridge. Just somewhere about room temperature or slightly cooler and out of the sun. You might stir it from time to time, but I tend to forget to do this and it has yet to cause an explosion or anything.

    steeping
    I just happened to use the fridge for steeping this time, but it’s not mandatory

    5. 12-24 hours later, filter the brew using your filter of choice (Use caution. This can be messy). Once you filter it through once, put the extra coffee grounds in the trash (not the sink!), clean the jar out, and filter it back into the jar one more time.

    ready2filter

    6. Store in the fridge for up to a week.

    enjoy
    Now for the best part!

    The resulting brew will be a concentrate with far less acid and body than you are probably used to with coffee. You’ll need to dilute with something and possibly sweeten to taste. You have several options:

    • Add cold water in at least a 1:1 water to coffee ratio and add ice for a true iced coffee. Sweeten to taste.
    • Hot water, again in a 1:1 ratio, for a hot, low caffeine, cup of coffee.
    • Dilute with milk (whole milk is suggested) to taste.
    • Pour the brew into ice cube trays and freeze. Add the coffee ice cubes to milk or smoothies to add a nice, subtle, coffee flavor. Make sure to put the trays in ziploc bags or something so they don’t absorb other flavors from the freezer.

    It’s a pretty simple method that’s pretty hard to screw up, so you can eyeball the measurements.

    Additionally, there’s a slight variation  of this method called the ‘hot-cold’ brew method. Everything is exactly the same as before, except at the very beginning you fill the jar about 25-33% full with water about 190-200 degrees celsius (30 seconds to a minute off of a boil). Mix it up to make sure all of the grounds are soaked, then let it steep for 1.5-2 minutes. Now fill it the rest of the way with cold water. I recommend using chilled water specifically for this and putting the jar in the refridgerator for the 16-24 hours steep time in order to rapidly bring the mix down to a cooler temperature.

    The argument is that the hot water extracts more of the solubles (including caffeine) from the grounds allowing you to get the best of both worlds; both cold and hot brewing methods. I personally use the hot-cold method, but frankly the jury is still out on which way is better.

    There ya go! Try it, play around with it and tweak it. Cold brew coffee is great for the summer or any time you know you’ll have a busy week and want to make your coffee in advance.

  • Pyeongchang Buckwheat Cuisine

    Pyeongchang Buckwheat Cuisine

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    If you like chilled noodles, Pyeongchang’s the place. The host of the 2018 Winter Olympics has been frequently talked about as a sleepy resort town, but there is actually some history to it. Mainly, the culinary hero is buckwheat, known as memil 메밀. It was immortalized in the modern classic of Korean literature When Buckwheat Flowers Bloom by Lee Hyo-seok. The novel takes place in and around Pyeongchang, and it romanticizes the yellow moonlit buckwheat fields in the countryside. Be warned that it’s not the most accessible book to non-Korean readers, but it’s revered in the Eomoniland.

    Buckwheat’s prominence in Pyeongchang almost seems like a tourist gimmick. But the food I’ve had there has consistently been good. Anytime I leave Seoul, I’ve noticed that the doenjang gets funkier and there’s less dependence (crutch) on the red sauce.

    Yet here are the buckwheat dishes in full force.

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    Memil Guksu

    These buckwheat noodles are prepared much like naengmyeon. The difference between this and naengmyeon is the noodle texture. It’s much smoother. That can be a good or a bad thing, depending on how al dente you like your noodles.

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    Memil JeonByeong

    This was one of the more original dishes. Think of a buckwheat crepe wrapped around stir-fried seasoned cabbage. This wasn’t so bad, really. The crepes were silky, and the cabbage added a satisfying crunch.

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    MemilMuk Muchim

    Buckwheat in jelly form, sliced and topped with a peppery cabbage salad. I’ve had mung bean and acorn jellies before, and I’m a big fan of acorn jelly salad. Where those two gave a definite gelatinous texture, this is more like a firm pudding. It’s creamy. There’s no distinct flavor, so that’s what the cabbage is for.

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    Memil BaechuJeon

    This was good and rustic, and I enjoyed watching this getting made. Two whole cabbage leaves join some spring onion in a hot oiled pan. Then buckwheat batter is ladled over it. That’s the simple rustic food that wins me over every time.

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     Memil Muk Sabal

    This had promise, and I’m sad to say I was disappointed by it. It’s the buckwheat jelly in a chilled tangy vegetable-laden broth. It’s like mul naengmyeon with the jelly instead of noodles. The broth just didn’t have much flavor, so it was bland against bland.

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    Heo Saeng Won Memil Ggot Sul

    It’s Heo Saeng Won brand Buckwheat Flower Makkolli. By far this was my favorite buckwheat product in the region, and it was everywhere. It’s a makkolli rice beer that’s a bit on the sweet side–I’d say, floral. Great aromas.

    Of course, there are a lot more foods in the area. But if you find yourself in Pyeongchang, you have a better idea of what to look for.

    Also check out this blog post about Pyeongchang cuisine.

  • Joe's 10 Favorite Banchan

    Banchan1

    Inspired by Seoul Food’s list, we’re continuing the meme of our personal favorite banchan on ZenKimchi. It’s taken me a while to come up with my list because I know I’ve left something good out. These are not in any specific order. It was hard enough to narrow it down to ten.

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    Spicy Cucumber Salad (Oi Muchim 오이무침)

    Summer is here with Oi Muchim. EJ makes the best, and it’s still the most popular recipe on ZenKimchi. And why not? It brings that coolness to combat summer heat. It has spiciness to wake you up and make you sweat. And it’s a little sour, like lemonade.

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    To the right there. Credit: Paul in Uijeongbu on Flickr (cc)

    Chilled Cucumber Soup (Oi NaengGuk)

    Let’s stick to the summer theme. This is another bright cooling dish, best served in a little frosty stainless steel bowl with crushed ice. It’s a little sweet and a little sour and  a lot chill.

    5454563062 e02d6caf0231

    Credit: jamiefrater on Flickr (cc)

    Shredded Radish Slaw (Mu Sangchae)

    This is another summer dish–for me, at least. Korean radish shredded into strips with a light spicy dressing. It’s the perfect palate cleanser with a little heat from both the radish and chillie powder.

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    Marinated Crabs (Gejang)

    Generally, one of my favorite foods in the world. There is no polite way to eat these, especially the gochujang versions. You just have to pick them up and suck them out. Your hands will smell like them for the rest of the day. But that’s not a bad thing.

    Marinated Squid (Ojingeo Muchim)

    More marinated raw seafood. Raw squid is an interesting texture. Firm but not leathery. And it tastes like whatever it’s put in, which in this case is a sweet spicy sauce. I almost didn’t put it here, but I remembered how I end up cleaning out the plates of Oi Muchim whenever they’re put in front of me.

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    Marinated Oysters (Gul Muchim)

    One of the beauties of eating in Korea is the jeong–the love that comes when you’re in a restaurant. This means that the succulent briny oysters you just finished off come with free refills! Korean oysters are small but are some of the tastiest I’ve ever had. Marinate them in that gochujang mixture, and they’d be on anyone’s last meal list.

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    Young Cabbage Kimchi (Baechu Kimchi)

    I love kimchi many ways, but I’m always happy to have some fresh crispy cabbage kimchi in front of me. This is the type that you usually find in GalbiTang restaurants. It’s fruity. The spice is strongest at this juncture. And you can really taste the brined shrimp or whatever jeotgal they put in there.

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    Credit: jamiefrater on Flickr (cc)

    Pan-fried Tofu

    Never was a big fan of tofu until I had it in Korea. It’s firm, rustic and actually has a distinct flavor. When you pan fry it, it takes on more texture and flavor. Sometimes it comes with a soy sauce mixture, sometimes not. I like it either way.

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    Pickled Pumpkin Leaves (Hobaknip)

    These have a unique flavor akin to artichokes and asparagus. I can’t quite place it. They’re best simply wrapped around rice. These are a bit of a rare find and are seasonal. The temple cuisine restaurant Baru usually serves them. We have them in the ZenKimchi household in late autumn.

    Teodeok

    Grilled Teodeok (credit: Seokzzang Yun on Flickr) (cc)

    Teodeok

    This is a root vegetable that is also hard to describe. It’s like a lovechild between a carrot and a horseradish. They’re a little pricey compared to other vegetables because of the labor that goes into harvesting and cleaning them. I’ve had them grilled, but my favorite way is to have them pickled. They’re really common in Gangwon Province.

    See also:

    Tammy’s Top 10 Banchan

     

  • A Guide To K-BBQ: Galmaegisal

    It’s impossible be interested in Korean food without becoming familiar with ssamgyupsal, or pork or beef galbi. These particular cuts are definitely contemporary cornerstones of national cuisine, but because they’re so well known, sometimes it can be difficult to eat any other kind of gogi—the Hangul word referring to a meat dish. Even as a native Korean, sometimes I find myself ignoring an entire world of self-grilled cuisine in favor of the very basic. However, it’s definitely worth the effort to try out either other selections or variations on the essentials.
    Galmaeggisal1
    For the past few years, galmaegisal (갈매기살) has been massively trendy among Koreans. Galmaegisal refers to pork ‘skirt-meat,’ basically the portion between the pig’s liver and midriff. (I have a confession: galmaegi is also a homonym, with the more commonly known word translating into ‘seagull’; the first time my friends suggested it, I didn’t want to reveal my ignorance and thus didn’t ask any questions, and thought the entire time that I was eating a kind of bird.) It usually ranges in price from about 6,000-8,000 won for a serving at barbeque restaurant chains, although admittedly the tag can differ quite a bit depending on the specific place.
    Last night, I ate dinner at Mapo Galmaegi (마포갈매기) in Hongdae. Another popular barbeque chain known for galmaegisal is the restaurant Seorae (서래), which can be found in different locations all over Seoul.

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    Apparently, galmaegisal is reminiscent of eating beef despite the fact that it’s pork: a quick search of user comments on Naver confirms this shared notion, with statements pointing out that galmaegisal even physically looks redder and denser than usual pork. In Korea, beef is the far more prized of the two—especially Korean beef, which is definitely considered a luxury item as far as barbeque goes—so it makes sense why galmaegisal is so popular.
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    This particular restaurant also offers a “crust” of egg as an in-house special: basically they take the grill and place it over a pan in the shape of a circle, where the waiter places a mix of spicy vegetables and then pours in the egg mixture. Consequently, while the meat is cooking, so do the eggs. It’s a novel and fun way to serve an egg-fry, which is a common side dish at most barbeque places.

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    I might be completely underestimating most people’s familiarity with different types of Korean barbeque when I suggest trying galmaegisal: all the same, if you haven’t tried it, it’s worth check out, even just to see what all the hype is about. Personally, I also like the fattiness of ssamgyupsal but admittedly galmaegisal has a denser, thicker flavor that’s absolutely delicious. Recently it seems that a large portion of the barbeque restaurants opened to the most crowded, social areas of Hongdae (for example, the streets on the hill between the main road and the actual university itself) serve galmaegisal as one of the most popular choices on their menu, if not their main dish. This observation in itself seems like a good indicator that, when it comes to trying Korean dishes, it wouldn’t be amiss to go out for some galmaegisal.

    EDITOR’S NOTE: This is a guest post by Jisu Kim, re-posted with permission from Lonely Traveler

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  • ZenKimchi Korean Pig Chart

    Pig1

    This is a work in progress that I’ve been meaning to start. Stafford Lumsden pushed me to go ahead with it.

    What we have here is a chart I’ve drawn and put together conglomerated from various sources. Now, even when I ask people in restaurants and butchers, I get vague responses about the origins of certain cuts. My guess is that it’s all blurry in some areas and may be regional. I’ve found different names for cuts, and the pork cut charts vary a bit. Some of the cuts I haven’t been able to find on any charts in Korean.

    As I started out saying, this is a work in progress. If you have any more information or questions, post them in the comments. In the meantime, here’s some extra info I’ve found or am trying to work out.

    Galmaegisal 갈매기살 – skirt (diaphragm)

    Huji 후지/Duitdari 뒷다리 – Ham

    DeungGalbi 등갈비 – Baby back ribs

    Mokshim 목심 – Boston Butt

    Apdari 압다리 – Picnic Shoulder

    Gabeurisal 가브리살 – A larger cut near the hangjeongsal region?

  • Tip: Soju as Industrial Cleaner

    SojuCleaner1

    Eun Jeong actually got this tip from Korean TV. Everyone knows that common industrial soju is not the traditional rice whiskey that was its origin. From my gathering, it’s pure grain alcohol derived from sweet potatoes and tapioca that’s been diluted and artificially flavored with maybe a little of it coming from rice. One whiff of industrial soju, and–to me–it smells like a hospital.

    If you have some leftover soju around the house or just some you got from a well-meaning friend, don’t despair. It’s funny that a spray nozzle fits perfectly on a soju bottle. We use it around the house as a cleaner. It’s pretty good at cleaning off grease from the stove. It’s not too bad as a window cleaner. It’s also good as a dry cleaner. Spray it on your smoke-ridden clothes, let dry, and much of the smell is gone. And you won’t smell like soju either. You just gotta make sure to wait until it’s dry.

    Also, this works only with industrial soju. The expensive Andong stuff–that’s for drinking.

    That’s your public service announcement for the day.

    If you have a tip you want to share, leave it in the comments or write us directly.

  • Tip: Pork Tenderloin Ain't So Pricey

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    We were at the Anyang Central Market the other day, and I was in the mood to grab a rack or two of ribs. I noticed that pork tenderloin was priced at W700 per 100 grams. Doing some calculations, that comes out to W3,171 per pound. A quick glance on U.S. prices, and pork tenderloin sells from $2.63 to $3.99 per pound. So it’s right around the same.

    Nonetheless, it’s a really good deal compared to other meats in Korea, and I hadn’t had a Sunday roast in  a long time. So we got half a full loin.

    Now, I used an oven for this one, which I know many expats don’t have, but there are many slow-cooked stove top tenderloin recipes out there, and I’m also sure you could pull this off in a toaster oven, as long as you have some type of meat thermometer.

    I first got some coarse ground salt and mixed it with some black peppercorns I had pounded in a mortar. I cut a slit through the middle of the loin and stuffed it with some rosemary and lemon thyme I had just picked up at a flower shop (W2,000 per plant). I rolled the tenderloin to coat it with the salt and pepper and roasted it at 300C for 15 minutes before taking it down to under 200C for some slow roasting.

    Pork tenderloin runs into the danger of drying out. The nasty stuff gets killed off at 59C, and pork starts really drying out at 77C, so I took it out of the oven when the thermometer said the center of the meat had reached 68C. The outside of the meat is always hotter than the inside, so it still continues to cook the middle after taking it out of the oven. I let it rest for 20 minutes before slicing, and it was PERFECT!

    You can easily make a yuja-omija sauce like the one I made for the duck a few months ago. The executive chef at the Novotel in Daegu has come up with an awesome and bold sounding Doenjang Cream sauce for pork, which will show up in May’s issue of 10 Magazine. I myself had a bottle of Apple Chipotle Glaze from America sitting around and used that instead. Oooh, so good!

    I served it with some Rosemary Potatoes, a side dish (maybe Tuscan inspired) that was served at an Italian restaurant I used to work at. Just clean and cut up some potatoes and onions, toss them in olive oil (I use a lot), salt, pepper and fresh rosemary leaves. Roast them in the oven at 200C until tender.

    Today’s Korean

    Tenderloin (an-shim) 안심

    Please give me 600 grams of pork tenderloin. (Dwaeji an-shim yuk baek gram juseyo.) 돼지안심 육백 (600) 그램 주세요.