Würzig und süß, knackig und schmelzen, kalt und heiß, stimuliert diese Schüssel mit Erleichterung die Geschmacksnerven. Ideal als Eingabe oder als Snack zu den gierigen Ball stattfindet während Ihrer Mahlzeit zu verkünden. Aber was finde ich besonders interessant hier, ist es seine Anstrengungen-Effekt. Helle Farben und Spaß Formen, alle produziert ein ziemlich anspruchsvoll aussehen, während die Zubereitung ziemlich einfach, mit weltlichen Zutaten (außer die Gochujang Sauce ist, dass Sie es alternativ mit einem Senf-Sauce ersetzen können). Es schläfrig Zwiebeln, Tamagoyaki und mischt die Sauce, und voila, das war's. Pfannkuchen auch, es ist einfach, den Zucker aus den klassischen Pfannkuchen Rezept zu subtrahieren.
Die neuen Zwiebel-Knoten haben viele Qualitäten; leicht, hübsch, reich an Ballaststoffen und leicht durchzuführen. Die charakteristische süße Zwiebel gut mit Marie entlastet die Gochujang-Sauce. In der Schale Ursprungs Koreaner verwenden Chinesischer Schnittlauch (Allium Tuberosum), finden sie bei den chinesischen Lebensmittelgeschäften. Ansonsten ist das neue Zwiebeln (Allium Cepa) geht es gut. Wenn der Kopf zu groß ist, in zwei geteilt.
Ich habe schon mit Lauch (Allium Porrum) in vier aufteilen und es funktioniert gut und lecker. Der Vorteil der Lauch ist gibt es einen schönes Licht grün-Pistazie Farbverlauf. Kochzeit variiert je nach Ihrer Wahl aus der Familie der Allium zwischen 3-4 min. Testen Sie vorher ein oder zwei.
Filet vom Fisch Kruste Schale der Garnelen & Lauch-Knoten
Da die feine Struktur dieses Gerichtes, empfehle ich, um mit Brot weich weiß zu dienen, wie z. B. das Brot leicht getoastetes, die Brötchen oder die Blini. Warum nicht die schmutzige Pfannkuchen? Organisation: Omelettes, außer alles im Voraus vorbereitet. Die Zwiebeln und die Sauce hält kühl.
Zutaten für 4 Einträge
Gerollte Omelett 4 White Egg + 2 c weiß Wein Kaffee + weißer Pfeffer 4 Eigelb Ei + 30 ml Rindfleisch oder Gemüse Brühe 2 Blätter von Seetang (Nori) Kim + c 1,5 bis 2,5 + dunkler Sojasauce Kaffee c Wasser Pflanzenöl -Das Rezept ist auf der früheren Post veröffentlicht: Rezept
Neue Zwiebel-Knoten 12-16 neue Zwiebeln (180-250g) 1 Liter Gemüsebrühe 2 Esslöffel Pflanzenöl Salz
-Zwiebeln, also die Einheit zwischen 15-20 g und Wash prune (oder Teilen)
-Tragen Sie zum Kochen Brühe-Mischung und Öl -Tauchen Sie die Köpfe Seite und bleiben Sie also 1 min. 30 Sek. -Dann, Tauchen bis zum Ende, 3-4 Minuten kochen -Abtropfen lassen und mit kaltem Wasser abspülen -Zehn Minuten abtropfen, dann leicht auswringen ohne überschreiben (besonders Kopf und Hals sind zerbrechlich) -Verbreitung und Salz sehr leicht (Soße auch bringt Salz) -Binden Sie eine auf sich selbst, und Ende des Kreises übergeben (siehe Bilder)
Soße die Gochujang (oder Senf) 2 Esslöffel Gochujang (oder Senf + ein wenig Pfeffer) 1,5 Esslöffel Honig 1,5 Esslöffel Sesam (oder Nüsse oder Weizenkeimöl) Öl 1 Esslöffel neutrales Pflanzenöl C 2 Teelöffel Essig Reis oder Apfelwein (nur 1 c Kaffee für Senfsauce) C 2-3 Teelöffel geröstetem Sesam -Mischen Sie alle Zutaten außer Sesam
Pikante Pfannkuchen 110g Weizen Mehl T55 110 ml Wasser 1 Ei 2 Esslöffel Öl 1/3 c des Salzes 2/3 Tütchen Backpulver
-Alle Zutaten mischen und den Teig 1 h unter Raumtemperatur stehen lassen -Hitze trockene Pfanne, Hitze-medium -Drop (der Teig allein verbreitet) über 2/3 Esslöffel Teig -Lassen Sie sie 2 min auf jeder Seite Kochen -Wenn Sie sie im Voraus vorbereiten: Schließen Sie diese in großen überdachten Schüssel eines Tellers hinsichtlich Maßnahme Kochen fertig, so dass die Zärtlichkeit (für Kasten Kunststoff sind sie zu heiß). Möglich, Toaster zur Zeit zu dienen.
Much ado about kale? Try turning it into a very spicy, garlicky kimchi. (Tammy Quackenbush photo)
That share recently included a small bunch of kale. Hubby is not a fan of kale, and I have never cooked with it before. So I was at a loss as to what I could do with it — really at a loss.
Initially, I thought I would make kale chips with it, given how ridiculously expensive store-bought preparations are compared with the simplicity of the recipe. To make kale chips, you remove the stem, chop the leaves into large bite-sized pieces, smear them with a flavored paste then dry the pieces in a food dehydrator or at very low heat in an oven.
However, I didn’t have all the ingredients in my pantry for the several Asian- and Korean-inspired kale chip recipes I found. For the paste, one recipe called for almond butter and another, tahini.
The following recipe for kale kimchi was adapted from the Week of Menus blog. Mostly, I cut the recipe in half, because my CSA kale bounty wasn’t as large as called for in the original recipe.
Don’t like the taste or texture of kale? The bold spiciness and garlic of this recipe might cultivate a kale craving. And salivating over this “superstar vegetable” is a good thing, according to dietician Kathleen Zelman:
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Kale kimchi by Week of Menus Makes about 2 cups of kimchi
1 bunch kale 1/4 cup fish sauce (or 1/8 cup fish sauce and 1/8 cup soy sauce) 1/8 cup mochiko (“sweet” flour from cooked sticky rice) 3/4 cups water 1 tablespoon sugar 3 tablespoons 고추가루 gochugaru (Korean red chili powder) (or 2–2.5 tablespoons of cayenne powder) 1/8 cup garlic, finely chopped
Wash the kale, trim the stems to the leaves and chop the leaves into bite-sized pieces. Place the washed, chopped kale in a large bowl. Drizzle fish sauce over the leaves and toss them to lightly coat them with sauce. Set aside for about 45 minutes to allow the kale to wilt. While the kale is softening, add rice powder, water and sugar to a small sauce pan over medium-high heat. Whisk and stir constantly, until mixture begins to thicken and bubble. Continue whisking for another minute after the bubbles form. Remove from heat and set aside to cool. After kale has rested in the fish sauce and the rice flour mixture cools to barely warm, carefully drain the fish sauce in the bottom of the kale bowl into the rice flour mixture. Finely chop a handful of garlic cloves by hand or in a food processor. To rice flour mixture, mix gochugaru and finely chopped garlic, making a red paste. Mixture should taste salty, so add a bit more fish sauce, if necessary. Using a spatula, mix the red paste with the kale, using a gentle folding motion, until all leaves are coated. Pack the kale kimchi into a small wide-mouthed jar. Do not overstuff it; leave about 1/4 inch of space at the top for fermentation. Leave the jar on the counter for about two hours. Refrigerate the jarred kimchi. Periodically taste-test it for the level of fermentation preferred. Ours was ready in about three days.
In addition to oodles of cold noodles in this sweltering heat, another life saver for meals at home has been one pot cooking dishes which also don’t (or minimally) use open-flame gas ranges.
Soybean Sprout Rice (Kongnamul Bap 콩나물밥) was one of my favorite simple dishes to eat at home while growing up, and I remember eating copious amounts of it with kimchi on the occasions my mom made it for dinner.
Traditionally, or rather when my mother normally made it, she would give the marinated beef a quick cook on the stove while the rice was cooking. Since this is summer, and I would like to keep the stove off as much as possible, this is my simpler recipe which allows everything to cook in the rice cooker.
To eat, add a bit of the sauce, mix it all up, and taste and adjust as needed.
Mixed and ready to eat!
Your one rice cooker meal is now served! It goes wonderfully with some cool and ripened kimchi on the side.
Est un ensemble qui va bien avec l’été, léger, simple et élégant. On savoure le contraste entre le croquant du concombre et la tendresse juteuse de la chair, la verdure fraiche et la rose nue. De petits piques espiègles de piment rouge dans le baume douillet de l’huile d’olive gorgée de soleil, un air inspirant le sud.
Idéal pour un déjeuner simple et gouteux, il suffit de découper des tranches fines, arrogez généreusement d’huile olive qui emballe si bien la fraicheur relevée du kimchi que le filet délicate de rosbif. Accompagnez un verre de vin blanc sec, Rully pour moi, ou un rosé, ce sera un repas lévitant, là, faites intervenir un peu de pomme de terre vapeur – encore assez chaud – qui donnera un peu de poids, ce gout de terre, c’est rassurant. Comment ne pas avoir la bonne appétit ?
Oi-sobaggi, kimchi de concombre, est farci habituellement avec les ciboule de Chine (Allium tuberosum). On peut les acheter aux épiceries asiatiques, mais, restons locavores, les verts de poireau assument plutôt bien ce rôle de parfumeur herbacé – la ciboule serait trop forte. La coriandre et le poivron ajoutent des reliefs aromatiques.
Le kimchi est un mets lacto-fermenté se conservant plusieurs jours. Vous pouvez en déguster accompagné du riz, des pâtes ou des viandes rouge ou blanche. Ce kimchi de concombre, spécialité de l’été se mange assez rapidement, vous pouvez commencer à déguster dès le 3ème jours. Différemment des autres kimchis, je vous conseille de ne pas dépasser 1semaine de conservation, ça risque de se ramollir. Cette recette est légèrement interprétée, pour la recette de oi sobaggi classique, voyez ici.
I’d been craving an old-fashioned Sunday Roast. I didn’t care what meat. EJ saw that some giant cuts of pork were on sale. She bought two for W10,000. She said, though, that she wanted Bossam. I figured we could compromise. If David Chang can do a roast for Bossam, so can I .
The night before, I dissolved salt and sugar in some warm water in a large zipper back. I put the pork in there and let it brine in the fridge overnight. Around 10:30 the next morning, I removed it from the brine and let it rest and dry a bit on an inverted stainless steel mixing bowl in the sink. I cleaned some root veggies. I put the pork on the raw meat cutting board and scored it in a diamond pattern. Jian helped me season both sides liberally with coarse salt and fresh ground pepper. I cut up some carrots and an onion. I let Jian use the knife to cut a carrot–a very supervised cut. She helps me cover the bottom of a foil-lined pan with the veggies and throw some more seasoning on them. I rolled the roast up to ensure that each side was of even thickness and put it in a 200 C oven for 20 minutes. I then cut the heat down to 150 C and let it roast for two hours.
http://youtu.be/7_H_WHQchnw
For the condiments, I washed some lettuce and put together what we had around the house. I got some MooSsam (pickled radishes dyed green with wasabi), sliced some fresh garlic, spooned out some sliced jalapenos, and even found a use for the leftover giant caperberries from the Game of Thrones pop-up restaurant.
I also made a quick salad with some of the lettuce with some thinly sliced red onions and minari (a type of water dropwort). The dressing was a vinaigrette of yuja cha, thyme honey, Dijon mustard, Balsamic vinegar, and EV olive oil. I topped the salad with leftover wine-stewed prunes from the pop-up.
I rested the pork and sliced it as thin as I could. The last touch was a dollop of Ssamjang from the local grocery store. I just wanted the green tub stuff.
CONCLUSION: Worked. The classic salt-and-pepper roast taste works with the Ssamjang and condiments in a lettuce wrap. I also got out some homemade applesauce for the pork. That worked too.
The Game of Thrones Pop-up Restaurant happened last night at Magpie Brewing Company, and it was a success. Thanks all of you who turned out for the event. As you saw, I was extremely busy the entire time either cooking or cleaning. Wish I had more time. But it seems like the food was enjoyed, considering how little we had to take home 😉
Now for nerding out. Here’s how this whole thing went down. A few months ago, before the beginning of the new Game of Thrones season, I joked on Facebook how fun it would be to do a Game of Thrones pop-up. A few minutes later, I got a message from Jason Lindley at Magpie saying that he’d set it up–calling my bluff.
We originally had planned it to go with the beginning of the season, but I had just returned from the Philippines and had not time to plan and shop. So we scheduled it to coincide with the final episode. Even then, it was hard for me to plan much. But when crunch time came, I broke down the menu, set up shopping lists, contacted folks to help, and laid out a schedule. We placed orders with Authentic Meats (the High Street Market folks) and The Baker’s Table. June Chang helped me shop and transport groceries from Costco. I did more shopping at the bakery market by Euljiro 4-ga, Foreign Food Market, Home Plus, and Costco. I also carried the major meats on my back, including two legs of lamb and two pork shoulders, from High Street Market to Magpie. In the meantime, I was transporting equipment and serving ware from my home in Anyang to Seoul via subway. The morning of the feast, I lugged a heavy suitcase filled with equipment, platters, and ducks.
With each dish (except one I forgot) I made name placards that included what house/location they were associated with and a passage/anecdote from the book where it comes from. Most of the food was meant to compliment the beer.
This was the easiest one to set up. When signing in, guests partake in eating bread and salt to secure guest rights. Television viewers may recall that Robb Stark did this at the beginning of the fateful ninth episode of season three. The original plan was to bake all the bread, but we had so many dishes, along with a really great bakery next door (Baker’s Table), that I included a few loaves of German bread in our order.
The Baker’s Table supplied us with the shells. I used some frozen berry mixes with sugar, star anise, and fresh lemon juice for the filling. We had a tough time getting the filling to set, which delayed us a bit.
If you’re going to have a Game of Thrones event, you gotta have the famous Lemon Cakes that Sansa adored so much. This recipe I got from Inn at the Crossroads, and it’s a great one.
I was warned. Expats love hummus. I made the hummus at home the night before. Actually, I started soaking the chickpeas two nights before. We added the lemon juice the day of the event. One of the themes I had for this event was to have food that was somewhat familiar with flavors that jarred your preconceptions. In the hummus, I used Spanish smoked paprika to set it off a bit. The giant capers I stumbled upon at the Foreign Food Market. The bread was from Baker’s Table. The olives are some of the things I’ve been loving. E-Mart has these olives stuffed with bacon, feta cheese, and almonds (separately). So that also surprised diners.
This was the big one. You won’t believe how hard it is to find arrows. I was freaking out about it for weeks, asking around. Then it occurred to me–In Insa-dong they sell lots of children’s toy arrows with suction cups on them. I bought a couple of them on the way to the office, snipped off the suction cups, and stylized the rubber feathers to make them look more feathery. The first lamb was encrusted with juniper berries, star anise, coriander, and I don’t remember. The second lamb had more traditional herbs, like rosemary, with lemons stuffed in the cracks. The lone casualty of the dinner was my hand blender. It burned out from blending so many spices, which it’s not designed to do.
We needed vegetables! It’s hard to find veggie dishes in The Song of Ice and Fire. The Spiced Squash was easy to prepare. The dominant spices were cardamom and coriander. The squashes themselves were hard to cut, so I figured I’d roast them and then deal with them. Unfortunately, their shells got rock hard in the oven. So I had to cut each piece away and chop it up.
I don’t have pictures of everything. If anyone else has pics, I’d love to see them. We couldn’t get any actual boar for this one. But as Linus Kim told me, there ain’t much different between boar and pork. We made a small bending of imagination for this one. I got some pork shoulder and slapped that mother down with yuja cha and fresh basil. Roasted it along with the duck.
Was kinda proud of this one. It’s a simple roasted duck with honey. But the throw-off was that I used this special Thyme Honey from New Zealand. It’s a honey that makes you do a double take.
Onion Broth with Goat and Carrot
This was a very popular soup. (PHEW!) I’d never cooked with goat before. It was a basic stew with roasted bone beef broth (we roasted the bones first thing that morning) and Magpie’s Porter. It just cooked and reduced all day. The goat I got from the Foreign Food Market.
This also was an easy one. With that roasted beef bone stock, I added beef stew meat, onions, carrots. At the end, we added barley and leeks. The flavorings were from Scarborough Fair lyrics.
Chanju prepping the salad
Originally called “Sansa Salad,” we were planning to have edible flowers and pomegranates. But while shopping, I changed my mind a lot based on what was available. I stewed some prunes in red wine and bokbunja (Korean raspberry wine) the night before, a take on ancient Roman cuisine. The salad was basic greens with fresh herbs thrown in, including mint, cilantro, and dill. The dressing was a yuja cha vinaigrette. This dish was slaughtered. I should have made more.
The idea I got from Inn at the Crossroads. For the filling, I was hoping to get some blood that’s used in Haejangguk. My local Home Plus had been selling it–until I NEEDED IT!! So I made do with spicy flavored soondae mixed with ground beef. For the flavorings, I leaned on curry and Jamaican ideas with lots and lots of black pepper. June turned out to be much more adept at folding the pies than me. So she and Chanju took this one over. Served it with mango chutney from the Foreign Food Market.
Again, I plan for something, and then the stores that carry this ingredient no longer carry it. For years, E-Mart has been carrying goat milk. I’ve been making goat cheese with it. I was planning to stuff the peppers with goat cheese. No luck finding the milk anywhere. But I had an idea while shopping. Mix some feta cheese with sour cream and butter-sauteed onions and chill it. Oh my! This was my favorite dish of the entire evening. I could eat those all freakin’ day!
How to make butter-sauteed mushrooms more decadent? Add more butter! You know those blocks of butter that are the equivalent of four sticks? I used one and a half of them with oyster, shiitake, and portabello mushrooms. Threw in some tarragon. That was my final dish of the night, and I was exhausted. Nothing but cleaning left.
I’m still wrapping my brain around everything. Magpie was super cool with it all. I also got to try mead for the first time. Strong stuff, but I liked it.
Many thanks go to Simon for helping me cook all day and all night. June and Chanju for swooping in at the right moment to do the rest. Jason and Lydia at Magpie for hosting such a great evening. Linus and Kip for hooking me up with some ingredients. And thank you to all that arrived. Wow!
Everyone’s crazy about Choco Pies in Korea. Even North Koreans are. There is a lot of pride taken in this confectionery. It’s assumed in Korea that the Orion company invented this type of treat. That’s why articles like this irk me.
Food makers frown at Lotte’s copycat behavior
Choco Pie has been a legendary snack for nearly 40 years since Orion created it in 1974.
The two small, round chocolate-covered layers of cake packed with marshmallow filling melted the hearts of people around the world including North Koreans after they spread in the isolated country through the inter-Korean industrial park in Gaeseong.
Just four years after its launch, Orion Choco Pie met a copycat rival at home. Lotte Confectionery introduced the same snack with the same name in 1978.
Orion filed for a patent trial when Lotte registered the identically pronounced trademark using one different Korean vowel for the copycat product in 1979.
The MoonPie was invented during the Great Depression, taking advantage of another newly invented product, marshmallow fluff. They sandwiched the marshmallow between two Graham crackers. They later started covering it in chocolate. It became a hit in Chattanooga and spread around the southeast.
Credit: revrev on Flickr (cc)
A tradition started of having a cheap energy-packed lunch of a MoonPie and an RC Cola, another southern product. In Mobile, Alabama, and later New Orleans, MoonPies became coveted throws during Mardi Gras Parades. In fact, in Mobile, they drop a giant lit MoonPie to celebrate the New Year.
The idea that the Choco Pie spontaneously appeared in Korea through the creativity of Orion executives is a big head scratcher. One obvious point is that marshmallows practically don’t exist in Korea. I’d never seen a pack of marshmallows until a couple years ago. They’re considered exotic and foreign. So if marshmallows were non-existent in the 1970s, how did anyone get the idea to make a marshmallow treat at Tongyang Confectionery, which later became Orion Confectionery?
Orion Confectionery started to sell a similar product known as “Orion Choco Pie” in 1974. In 1973, a member of the Tongyang’s R&D team had visited a hotel in Georgia, US, and was inspired after seeing chocolate-covered sweets in the hotel’s cafe. He returned to South Korea and began experimenting with a chocolate biscuit cake. After experimentation with marshmallows and biscuits, the Choco Pie was created
Georgia is well within MoonPie territory. It’s not hard to connect the dots and see that this R&D guy had himself a MoonPie and went back to Korea to reverse engineer it.
That said, there are some slight differences. The MoonPie is a bit larger, and its Graham cracker outer layer is more firm. It also comes in different flavors, like vanilla and banana (my favorite). They even have double decker sizes. My wife tried a MoonPie while we were visiting America last year. She didn’t like it as much as Choco Pies. A part of me died then, but I recovered.
There’s little wrong with taking ideas and copying something like the MoonPie. But don’t have the arrogance to claim other people are copying you when you were copying the original in the first place.
EDITOR’S NOTE: This is the first post by guest contributor Jenna Collett
라면 for One
I have never seen Ms. Ahn eat alone. I’ve never seen her eat without sharing with the closest available mouth. On any given day I’d be handed a near constant stream of easy-to-share edibles: segments of oranges and tangerines, slices of exquisitely peeled apple, rice cakes, biscuits, sweets, and rounds of homemade kimbap. I have likewise witnessed my Korean colleagues halve the most impractical foods in order to share them. I’ve seen a chicken burger divided into quarters, grapefruit painstakingly pulled into segments, cream cake sliced with chopsticks, and bananas cut in two with their peels still on. Outside the office I have been offered biscuits and a generous handful of nuts by hikers met on route (admittedly, they were enjoying a celebratory soju at the summit, which could have contributed to their kindness).
Korean dining, like many Korean cultural mores, is collectivist in nature. This is in contrast with a dining experience in a ‘Western’ or globalised office, where individuals indulge in specialised snacks modified to their preferences. Of course, offers of food aren’t banished from the Western meal (the rest of the world aren’t complete heathens), but my peanut butter and banana sandwich is not a taste universally shared. Besides, I may be eating that leftover square of lasagne that I’ve been looking forward to all morning (portioned for one), or a Masala-based curry that may be too spicy for my friend down in admin to enjoy.
With this cultural difference in mind, it’s no wonder it took a year for me to notice the one dish that is frequently eaten alone here. In fact it’s eaten alone, in convenience stores, while standing. Food is not generally munched on the hoof here, and I’ve been given the grandmother scowl more than once for eating on public transport or while walking in the street. Food is shared, and–preferably–eaten while seated around a table. But increased time away from home due to the pressures of school and work no longer allows for this on a regular basis. And while adults can afford to eat at restaurants or get food delivered to their workplace, students on their way from one school to another need a cheaper alternative. Enter ramyeon, or 라면.
While ramyeon noodles hail from China and were introduced to Korea via Japan (where the dish can be eaten in its homemade form), Korea probably has the spiciest twist on the instant snack. In the Ramen Rater’s Top Ten Spiciest Instant Noodles of All Time list, Korean brands of ramyeon appear five times (six if you count the brand adopted by an American company), with the most popular and bestselling being Shin Ramyeon (신 means spicy). Although China consumes the most instant noodles of any country in the world, South Korea takes the top spot in terms of most ramyeon consumed per person per year (the figure has been estimated at a stomach churning 70 packs).
I’ve tried ramyeon many times before, both at home and in Kimbap Nara joints, but until recently I’d never eaten them at a convenience store. Having some time to chew on a rainy, particularly penniless Tuesday, I decided that some ramyeon from the 7-Eleven would be the perfect fit for both my stomach and my wallet.
Deciding on a flavour and brand when faced with a myriad of brightly coloured containers can be a daunting task, but I’ve got my go-to favourites. If you need help figuring out yours there is a top ten list with helpful explanations. I chose a kimchi flavoured pack and made my way to the counter. It was here that I started to realise that I had unwittingly entered into a cultural experiment of some kind, as the cashier blinked at me, slightly befuddled by the scene about to ensue. Wanting to blend in, I stalled to get a bottle of water and watch the boys already eating to see how it’s done.
Step one: Open the pack and chuck in sacheted flavourants, freeze dried meat, vegetables and seafood (no one ever said this meal was good for you).
Step two: Pour boiling water into the container and cover. (This can be done with the lid, but placing additional items on top is recommended for extra sealage).
Step three: Whip out your phone and begin to play games, message friends, and read the news while you wait for the noodles to cook.
Step four: Eat as quickly as possible (some can achieve warp speeds while the water is still near the temperature of the sun).
Step four: Deposit waste into the appropriate bins.
Step five: Be a young Korean student negotiating the hormonal haze that is adolescent life.
It seemed easy enough. Except the part about being an adolescent; my mutant phase is happily behind me.
Chopsticks from the cashier in hand, I went to the counter housing hot water, a microwave, and tissues. New to the game, I couldn’t get the hot water to work, so I asked my nearest dining companion–who looked rather shocked to see a female foreigner on his lunch turf–for help. Things were going swimmingly as I took up a standing position next to him and unpocketed my smart phone. I was blending in suitably and wasn’t getting too many looks through the store’s large glass windows. When I’d spent a sufficient amount of time on my phone I checked the noodles. Ready.
Another group of boys in uniform gambolled in, and I learned that there is a regimented queue strategy to fine 7-Eleven dining. The guy to my left shifted up so that I could follow suit and let the boy to my right have access to the hot water and some counter space. This shift prompted the boy on my left to speed up his lunch even further, dump his trash, and then leave to allow for more shuffling towards the end of the table to let the third boy in.
Following my left-hand companion’s lead, I was eating while holding the cup close to my face. Here, you run the risk of scalding splash-backs, but less overall mess is made. However, there are many ways to schlurp a noodle. The young boy on my right was carefully using his plastic lid as a plate, so that he could continue watching a video on his phone. He might have found this Anti-Loneliness Ramyeon bowl handy. His buddy next to him was still in the game-playing stage of the meal, but as I shifted up once more I noticed he was more of a drinker than an eater. I tend to scoop up a group of boiling noodles and bite, sending any stragglers back into the cup, but the boys just keep gathering noodles from the bowl with their chopsticks, fitting more and more into their mouths. I call this the rope-climbing method, and it’s definitely one to leave to the pros on your first go.
The sight of a blonde, adult foreigner eating 7-Eleven Ramyeon with the best of them did eventually turn a couple of heads, and even broke a few gaits, but it was worth taking part in one of the most ubiquitous Korean experiences not often shared.
The fine folks at Yeontabal 연타발 invited me over for a night of some lovely beef intestines and heart. I’m usually skeptical of a lot of upscale Korean restaurants because they usually think fine dining is just a bunch of fussy pretension, high prices, and bland food. Not so at Yeontabal!
Korea has gotten much better for finding foreign products than when I started this blog. But some stuff is still difficult to find. One thing I have never made in Korea is lasagna. That already requires a good bit of work even if you do have ingredients on hand. What got me started was finding lasagna noodles at Home Plus. They’re partnered with Tesco in the UK, so they have lately become the best bet for finding western products at a decent price.
So I had the pasta. I also have an oven, which admittedly, isn’t as common as you’d think in Korea. One of the best investments I’ve ever made. Since ovens aren’t common, oven accessories aren’t that common either. It wasn’t until I decided to make lasagna that I realized how hard it was to find something like a Pyrex dish. I looked in Home Plus, E-Mart, and New Core Department Store. No luck. We went on G-Market (like Amazon). It took some searching, but we found Pyrex dishes. I bought one that would suit my purposes.
The following is not a recipe. It’s a journal entry of what I did. Here goes.
I first had to make the ricotta. You can get ricotta at the supermarket now–for around W10,000 for a tiny tub. I didn’t want to spend W75,000 to make this lasagna, so I got some heavy cream and made my own. (recipe here)
There we go!
Next I made some Italian sausage. Why use plain old hamburger beef when you can do sausage? Besides, pork is much cheaper than beef in Korea. I based mine on this recipe. If you have any fennel around, which you can find at the foreign markets in bulk, you can make Italian sausage with ground pork from the Korean butcher. I just replaced the paprika with gochugaru.
While the flavors were getting to know each other in the sausage, I roasted some peppers for the sauce.
This is the easiest way to make tomato sauce. I threw the roasted and peeled peppers in a food processor with a couple canned tomatoes, garlic, and onion. Gave that a whir.
Browned the sausage. House started smelling good at this point.
Added the tomato sauce and some oregano. Seasoned it, and let is simmer for an hour or so.
While that was simmering, I whipped up a simple bechamel (brown some olive oil and flour, add milk, salt, and a little nutmeg, whisk constantly on medium heat until it bubbles and turn it off).
Grated some Romano I found at the supermarket.
Gave the noodles a boil.
Then I layered all the bits together.
Added a few packets of “pizza cheese.” Then I put it in the oven for 45 minutes.
And here it is.
A little for me.
And Jian liked it, too.
If you really want to know, the whole thing took five hours from start to tummy.
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![[Francais] Rosbif & Kimchi de concombre à la coriandre](https://zenkimchi.com/wp-content/uploads/2013/10/rosbeef-kimchi-concombre1.jpg 546w, https://zenkimchi.com/wp-content/uploads/2013/10/rosbeef-kimchi-concombre1-480x527.jpg 480w "[Francais] Rosbif & Kimchi de concombre à la coriandre 13")
