In the quest to uncover and promote Korean dishes that are western-friendly and that step fully away from expats' well-versed mantras of 'bulgogi juseyo', 'galbi juseyo', 'samgyupsal juseyo', and occasionally 'bibimbap juseyo', we feel that something needs to be done to break down the comfort barriers preventing the discovery of some really great gems in […]
Bossam can bring to mind 'cold cuts', but its much more than that. It involves warm slices of pork, with heaping helpings of leafy greens for you to wrap the pork (with nice dollop of dwenjang), sliver of garlic and gochu), before exploding into your mouth and leaving you wondering if you've ever tried a […]
Back when I was doing the 7 am commute to privates around Seoul, I' d always make time to stop at 김밥천국 in Gangnam Station. And my daily breakfast would almost always be the same. Chamchi-jjigae. Good, old, reliable kimchi stew mixed with onions and tuna. My personal Korean version of Mac and Cheese. Or […]
The Shabu Shabu experience doesn’t cause me to go bonkers until the next time I can have it again, but I can see why people like this a lot. A Mongolian-influenced Japanese meat and veggie fondue that rubbed off on Korea. I also remember having this in Sincheng, a small town in Taiwan, just east […]
Sacheon Jjajangmyeon is essentially noodles in spicy szechuan sauce. Actually, any time you see Korean food being labelled as 사천, that will be the indicator that it is szechuan. But of course, you would only expect to find this among Koreanized Chinese food.
Boribap is a popular twist on Bibimbap in that it uses barley rice and often tends to surround itself with a lot more banchan, making it a great alternative for vegetarian-leaning stomachs. Boribap restaurants can be found all over the place, but specifically, you can expect to see them near the base of mountains that […]