Seoul Hangug Yoli (韩国料理) in 2010

kwangjang market

kwangjang market

a chat with a friend today inspired me to look back on my old photos of a trip i made to seoul in june 2010. 🙂

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it was a reward for myself after completing sundown on 29.5.2010, my first 1/2marathon. i only did 2, the other being standard chartered 2010, and i am not planning to do any more.

i was quite surprised actually that i could still see the race results on sundown 2010 website. 🙂

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meoli gogi (head cheese) & blood sausage @ kwangjang market

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meoli gogi (head cheese) & blood sausage @ kwangjang market

meoli yogi 猪头皮 or head cheese

meoli gogi 猪头皮 or head cheese

kwangjang market

kwangjang market

i cannot recall now but i stayed somewhere near jangsa-dong. i went to the nearby kwangjang market & sat down at the stall above & tried meoli yogi 猪头皮 or head cheese. at the time i did not know that head cheese was also a european cold cut terrine or meat jelly made with flesh from the head of a calf or pig, but it was certainly not an uncommon dish in singapore.

meoli gogi & blood sausage

jokbal (pig knuckles)

and jokbal (pig knuckles) was a popular street food. 🙂

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

i also went to the noryangjin fisheries wholesale market. 🙂

sannakji, live octopus sashimi @ noryangjin market

sannakji, live octopus sashimi @ noryangjin market

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sannakji, live octopus sashimi @ noryangjin market

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live snow crab @ noryangjin market

and did an extremely unwise thing. i took the sannakji – live octopus sashimi. only later did i read that “the suction cups can get stuck to your throat if you don’t chew thoroughly, potentially leading to asphyxiation”.

of course i had the live snow crab, 1.3kg costing 22500 won (or about US$22.50) at the time inclusive cooking charges.

the market was really exciting with all kinds of fishes, shellfish etc.

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7000won (US$7) fish+sperm sacs? hotpot stall

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7000won (US$7) fish+sperm sacs? hotpot

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fish+sperm sacs?

i had a really wonderful fish hotpot along a street leading to kwangjang market. it was an awesome kimchi hotpot with tofu & fish & what looked like shirako or fish sperm sacs, which was delicious. 🙂

it cost only 7000won (US$7) at the time.

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13 dishes in all 8 substantial ones

13 dishes in all 8 substantial ones

13 dishes in all 8 substantial ones

13 dishes in all 8 substantial ones

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clam tofu kimchi soup

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this korean chilli paste pork is really good

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tofu+kimchi

hamburger steak

hamburger steak

egg pancake

egg pancake

duk=korean rice cake

duk=korean rice cake

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egg+vegetable fried rice

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another quite incredible meal i had was on a side lane at insadong. it had 13 dishes including 1 main dish of chilli (probably gojuchang) pork with 12 side dishes or banchans, except several of these banchans were really substantial, quite large dishes.

the meal was most incredible, just 5000won (or US$5) at the time! 🙂

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& i went to try seoul’s “most famous vegan temple food restaurant”, sanchon – a super 20-course meal. it was just 22000won (US$22). food was very good, but service was bad. i waited more than 1 hr for my food to be served. a korean woman who sat at the next table (i think she was staying in japan but visiting seoul) was actually uncomfortable enough to intervene on my behalf to get the servers to start serving me. i spoke to the servers in english to no effect & she kind of “told them off” in korean & i got my food immediately! & she apologised to me on their behalf. that’s how people should treat each other! 🙂

5000won (US$5) naengmyeon cold noodle came with bulgogi

5000won (US$5) naengmyeon cold noodle came with bulgogi

5000won (US$5) naengmyeon cold noodle came with bulgogi

5000won (US$5) naengmyeon cold noodle came with bulgogi

i had a 5000won (US$5) naengmyeon cold noodle that came with bulgogi. it was as good as the bibimen at aburiya.

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jjajangmyeon 炸酱面

& when in korea, eat jjajangmyeon 炸酱面. it was pretty good actually, but really, never quite my cup of noodles. 🙂

N Seoul tower

N Seoul tower

dongdaemun

dongdaemun

Cheonggyecheon (청계천)

Cheonggyecheon (청계천)

Gyeongbokgung Palace-景福宫兴礼门

Gyeongbokgung Palace-景福宫兴礼门

new & efficient seoul subway

new & efficient seoul subway

new & efficient seoul subway

new & efficient seoul subway

i did some touring too, not just eating, haha! 🙂

c.h.e.f andy

Yakiniku Dinner @ Aburiya Robertson Quay on 26Mar2013

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Aburiya is my wife’s favourite yakiniku restaurant, and so it is mine. 🙂

We usually order karubi (short ribs – the korean galbi) and jo karubi (prime short ribs). Aburiya also has one of the best kimchi chigae and we also like the bibimen (spicy korean cold mixed noodles 拌面) and bibimbap (mixed rice 拌饭).  When the items add up  and if you order sake too, it is not that cheap, but it is guaranteed to be a thoroughly enjoyable meal.

For the evening, we ordered 1 plate of jo karubi (top picture) – S$14.90 a plate, and 2 plates of karubi – S$9.90 (below picture). The prime short ribs were very tasty, beefy with the BBQ flavour. But the karubi was not bad too & it was2/3 the price!

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karubi (short ribs)

We also had the usual kimchi chigae. So far we liked this dish best here, even when compared with korean restaurants like Chang & Hyangtogol. The soup was very tasty and not too salty. There were a lot of kimchi & silky tofu but I would have liked a bit more of the belly pork. 🙂

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kimchi chigae

We also had the kurobuta pork. There were quite many types & I could not recall which. It was very good, like a good pork collar meat with marbling giving it good taste plus the BBQ flavour.

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and we had the bibimen also. I liked very much the sweet spicy taste of gojuchang sauce mixed with the vegetables and some chicken meat and the nice texture of the noodles. 🙂

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bibimen

What I did not like though was that for this evening, we were sat at a table where there was no sunken pit & the charcoal stove was placed on the table. The heat from the stove was quite oppressive! I would avoid that next time.

c.h.e.f andy

Korean Spicy Sotong (Squid) Salad

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Korean spicy sotong (squid) salad

was rummaging through my fridge one day and saw this bottle of gojuchang (a savoury and pungent Korean fermented red pepper paste) – see picture below. I must have bought that months ago from a Korean provision shop. It is supposedly such an indispensable universal seasoning condiment – and I do often take it at Korean restaurants eg for bibimbap (a signature Korean dish-a bowl of warm rice topped with seasoned sauteed mixed vegetables usually with a raw egg & beef) – but it seems that I have found no use for it.

gojuchang - Korean fermented red pepper paste

gojuchang – Korean fermented red pepper paste

I googled the internet and chanced on this Korean Spicy Squid Salad Recipe. I tried it, and it was easy to do & good. I didn’t have watercress & cucumbers so I used what I had in the fridge – kang kong, celery and bean sprouts, and it turned out rather well, as seen in the above picture – my first & only attempt so far! 🙂

The bean sprouts & kang kong were just blanched, with the latter squeezed dry on a sieve to remove excess water as shown in the video. The celery & yellow onions I thought needed some sautee-ing, which I did to soften, and they turned out very well indeed.

After that it was just a matter of adding & mixing gojuchang & other seasoning. It made for a very refreshing & nice salad, a pleasant addition to dinner. 🙂

c.h.e.f andy

Ingredients:

  • 1 large squid (250g) skin, wings & head removed
  • 1 stalk of celery cut 2cm size
  • 1/2 yellow onion diced
  • 1/2 a bunch of kang kong
  • a handful of bean sprouts

Seasoning mix:

  • 2.5 tbsp gojuchang Korean red pepper paste
  • 2 tsp red wine vinegar
  • 1 tbsp sugar
  • 1 tsp minced garlic
  • 1 tsp sesame oil
  • sea salt to taste

Directions:

  1. Prepare the squid – remove the head, wings & red skin. cut open the squid length-wise. for the chequered pattern cut, slice length-wise along squid 1/4in apart, careful not to cut through. then cut the squid in 1/2 length-wise. now slice across & cut through the squid every 4th cut – that will produce a 1in width cut with square-cut patterns.
  2. Make the salad – blanched the bean sprouts & the kang kong & squeeze out excess water from the kang kong by placing on a sieve. sauteed the celery & yellow onions. Cooked the squid in boiling water for 4minutes until cooked. In a large bowl, mix everything together – the squid, vegetables & the seasoning mix. serve.