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matt

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on korean food and control [Jun. 29th, 2005|08:37 pm]
matt
[Current Mood |pleasedpleased]

I love Korean food.

The great thing about nearly every korean restaurant I've been in, which could be viewed as a very bad thing, too: there's always a great variety of appetizers that come with your meal, always complimentary, very rarely the same thing, and fairly often not even the same thing as other tables get. By eating Korean, you give up a tremendous amount of freedom/control about what you're going to eat, but the tradeoff (experience/variety) is almost always worth it. Sure, sometimes you get peas in mayonnaise, but then there are days like today where you get crispy fish in a spicy barbecue sauce(almost like buffalo wing sauce), fiddleheads, and other yummy pickles and kimchi. You have to be a certain kind of person, in my book, someone who appreciates the ride more than they demand to know where they're going.
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From: sarahparah
2005-06-30 12:52 am (UTC)
I want to try Korean cuisine. Can you make some dish recommendations I can bookmark?
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[User Picture]From: hbergeronx
2005-06-30 11:51 am (UTC)

bi bim bap

"bap" mens rice, and "bi bim bap" is a selection of ground beef, lettuce, and assorted pickled and shredded vegetables, topped with a fried egg and served with hot bean paste on the side. It is sometimes served in a hot stone bowl such that the rice gets crispy on the bottom, although this is called "gop dol bi bim bap" or "dol sot bi bim bap".

The same thing, more or less, served with raw fish is "hwe dup bap"

There is a seafood pancake, "hae mul pa jun", which is a lot like the chinese scallion pancake, made with rice flour, and covered in peppers and octopus/squid. Korean pizza.

There is a mild "man du guk"- dumpling soup. Usually has a delicious almost pho-like broth but much more black-peppery.

There is assorted meats and seafood, in a blinding array of possibilities. "Kal Bi" is barbecue short ribs. "Bul Go Gi" is a gingered and broiled thin-sliced beef or pork dish. "Jap Chae" mixes cellophane noodles into the mix. If you like spicy and are adventurous, any one of the soups or stews will work as an entree.

A subtle but delicious dish is "jeon bok juk", or abalone porridge.

In poking around, I've found a good bookmark with recipes: http://www.asiafood.org/koreafood.cfm
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[User Picture]From: beetiger
2005-06-30 01:17 am (UTC)
You got Korean-style fiddleheads? Super jackpot!
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