Streetside Korean Catchin' on in DC by ZenKimchi | May 7, 2008 | Globalization | 6 commentsErin Zimmer at Serious Eats praises a Korean streetside vendor (L Street Vending) in Washington, DC, for its consistency (in terms of regularly showing up and having good flavor).Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading...Related 6 Comments Kevin Kim on November 24, 2007 at 12:29 pm Gracias para el shout-out.The Jimmy Dean sausage came from Hannam Supermarket– not the main market, but that little “anteroom” on the left side just beyond the main entrance. The sausage isn’t always there, but it’s there most of the time.The husband and wife who run that little anteroom shop (which is where I usually buy my armpit deodorant and aspirin) are very nice folks. The wife is occasionally curious about what I’m making when she sees what I’m buying. I usually oblige her curiosity by giving her the low-down.On Wednesday, the day I bought the Jimmy Dean sausage and some canned bread crumbs, she asked what I was up to, so I explained a bit about stuffing. She has occasionally asked me how Americans use some of the products she sells; I have a feeling she’s interested in learning how to cook more Western-style foods. (That, or she’s simply being polite by making small talk.)Her shop, by the way, occasionally offers more of what I’m looking for than the main store does. In that same freezer where the Jimmy Dean sausage sits, you can often find some pretty damn good Italian sausage, too. Fry that sausage up, stick it in a slightly toasted hot dog bun with some thinly sliced strips of green pepper and a bit of onion, then top it off with sriracha sauce, and you’ve got yourself one kick-ass dog.KevinLoading... Reply Kevin Kim on November 24, 2007 at 7:37 pm Just a clarification: the pie was from Costco. I wish I had an oven; if I did, I’d try making the pie myself. As things stand, the Costco pie was the next best alternative. The pie was huge, cost only W7000 (compare that to your typical W20,000 price tag for a modest “saeng-cream” cake at a Korean bakery), and was, all in all, delicious. The one major fault was the crust: it was quite soft, probably because the pie had been packaged in plastic not long after baking. Not a big problem, though; I’d have eaten the rest of the pie if the students hadn’t gotten to it first. I was quite taken aback by their immodesty when I asked them how big of a slice they each wanted.KevinLoading... Reply ZenKimchi on November 24, 2007 at 11:04 pm Those Costco pumpkin pies are great. I just couldn’t resist another opportunity to brag that I have an oven.Loading... Reply Avonleigh on November 25, 2007 at 1:39 am The Brazilian’s BBQ parties were fantastic! Had a good time with them and you and your garage band with them. You guys were awesome.They are not there anymore and bought a house.Ran into them at Costco a while ago.Loading... Reply Elisson on November 26, 2007 at 3:00 am One point about pumpkins and pumpkin pie: the pumpkins used for Jack O’ Lanterns – here in the States, anyway – are definitely not recommended for pie. We have pumpkin varieties that make excellent pie, but they don’t have that Jack O’ Lantern Look.If you managed to get good results, great! You’d probably really kick butt with the right type of pumpkin.Kevin Kim writes great food-posts. Glad to see you taking note of him here.Loading... Reply ZenKimchi on November 26, 2007 at 10:10 am The pumpkins we use as jack-o-lanterns in America weren’t used at Eun Jeong’s school. They were squash pumpkins.Loading... ReplyLeave a (somewhat civilized) Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.