Whenever I need a mid-afternoon snack or anju dish (food paired with alcohol), this easy-to-make kimchi jeon (aka kimchi buchimgae) always hits the spot.  They’re comforting, crunchy, and provide a nice kick to the palate thanks to the pungent kimchi and kimchi liquid. Also, it’s another great way to use leftover super ripe kimchi that’s been sitting in the fridge. We had already made our big batch of kimchi jjigae (spicy kimchi stew) the previous week, so we wanted to add some variety to this week’s meal.  As with most Korean recipes, you can tweak it to your own tastes with the addition of other ingredients like meat (ground pork is nice), vegetables (chili peppers are awesome), and even seafood (haemul pajeon!). They are just one of the many jeon varieties that Koreans like to make, with haemul pajeon (seafood n scallion pancake) being my favorite of the bunch. This is a simple, no-fuss recipe that anyone make so give it a try! ^^

“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others – it’s the same with music.”  ~ Will.I.Am

Kimchi Jeon 김치전 (Kimchi Pancakes)

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: MYKOREANEATS

Recipe type: Snack, Appetizer

Serves: 2

Ingredients

• 2 cups Korean pancake mix (or all-purpose flour)
• 2 eggs, beaten
• 1.5 cups cold water
• 1.5 cups kimchi, chopped
• ¼ cup kimchi liquid
• 1 tsp salt
• ½ small onion, chopped (optional)
• 2 green peppers, chopped (optional)
• Olive oil for cooking
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp cider vinegar
• 1 tsp sesame oil
• 1 tbsp green onions, thinly chopped
• 1 tsp toasted sesame seeds

Instructions

1. Mix all ingredients together (minus the dipping sauce ingredients). The batter consistency should be a little bit runnier than American pancake batter.
2. Heat a non-stick fry pan over medium heat and coat with a thin but generous layer of olive oil.
3. Pour batter and spread out in a thin layer evenly over the pan.
4. Fry for about 3, 4 minutes until crisp on bottom side, turning over once.
5. Remove to cutting board and cut according to preference.
6. Repeat with remaining oil and batter. Serve with soy dipping sauce.

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The post Kimchi Jeon 김치전 (Kimchi Pancakes) appeared first on MYKOREANEATS.

As part of my monthly ritual of cooking up Korean Fried Chicken (aka KFC) at home, it’s fair to say that I like experimenting with new sauces (Sweet Soy Garlic Chicken, anyone?). Don’t get me wrong, even the most basic variety (“fried” 후라이드) with its paper-thin, crispy crust works just fine for me. And if I didn’t have a girlfriend who cared for my health (and overall well-being), I’d eat it every day as opposed to my current three-times-a-week meal plan. Now back to the sauces. When I found my two favorite bottles of Sriracha and Tabasco staring me down from the cupboard, I knew it was time for another test kitchen. I have been wanting to do a recipe with these guys for quite a while, but it was hard finding them on the island. That is until recently. By default, I went with the Thai-inspired hot sauce since I only had a little remaining Tabasco left (guess I’m doing TKFC next time). The final result was a very nice combination of sweet n spice, crisp n tender, and KFC home-cooked goodness. Not to brag or anything, but this is another restaurant-ready dish that would be a hit with KFC lovers. Hmmm.

KFC 101: Korean fried chicken is very, very popular in Korea. I am very fortunate (and full of gratitude) to live in a country where there’s a fried chicken joint (maybe two, three?) on practically every block of every street corner. To my surprise, my new home on Jeju also has its fair share of awesome KFC joints leaving me no regrets about parting Seoul, the mecca of fried chicken. Similar to chicken wings in the States, it makes for great anju 안주 (food paired with alcohol) and has its own craziness going on with something called “chimek” 치맥, which is the combination of chicken + mekju 맥주 (beer). The reason for all the craziness is pretty simple. When you have something that tastes crunchy, tender, sweet, spicy, and tangy all in one, you really have something special. If you don’t have access to the original KFC, here’s your chance to make a seasoned/saucy version at home. Enjoy!

“I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets – whatever. And going to Japan, I would see these chicken were smoked and then grilled and then have this amazing crispy skin.” ~ David Chang

For those who are serious about cooking Korean Fried Chicken at home, the great people at Serious Eat’s Food Lab does all the experimenting to create the perfect KFC. Check out this comprehensive article and you’ll see why:  http://www.seriouseats.com/2012/10/the-food-lab-korean-fried-chicken.html

Lucky for me, Korea sells a whole chicken pre-cut and ready to use. Nice!

As usual, I did a little experimenting with two different kinds of coating (wet vs dry) for the pieces. One is a simple dry mix with a cornstarch/salt/black pepper combination that leaves the skin crisp and meat tender. The wet batter keeps the meat tender but leaves the outer shell a little tougher and slightly drier. The latter one just probably needs tweaking but I’d go with the safe n consistent dry rub. From the link I provided, supposedly baking powder and alcohol like Vodka add another tasty texture to the birds.

Fry in canola oil (peanut oil ideal) for about 8~10 minutes or until nicely browned (I like mine slightly charred). Set the stove top setting at medium-high (approx. 350°F) for optimum frying.

To get the chicken pieces nice and crispy, move to a wire rack after frying. If you have a wire rack or access to one, make sure to use one as it will help the pieces dry and keep the outer shell crispier.

My mom used to make a lot of fried perilla leaves as a snack to munch on. So what better than combining my two favorite fried food. Yum!

Not only did I fry some perilla leaves, but I thought frying up some whole chili peppers might be a good idea. Bad idea! Note: It is definitely possible to fry chili peppers, just make sure to open them otherwise they will pop and explode.

With the main ingredients consisting of Sriracha, gochujang, soy sauce, and sugar, this is one of the finer sauces that really does work well with KFC. If you don’t have Sriracha sauce, you can substitute with a hot sauce of your choice.

After the sauce thickens to a syrupy consistency, throw in the chicken and coat well.

The final result should look something like this. Viola!

Sriracha Korean Fried Chicken

 

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Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: MYKOREANEATS

Recipe type: Appetizer, Anju

Cuisine: Korean Fusion

Serves: 2

Ingredients

• 1 whole chicken, cut into parts
• 1 cup cornstarch (for coating)
• ½ tsp salt and ground black pepper
• 3 tbsp Sriracha sauce (or hot sauce of choice)
• 2 tbsp gochujang (red pepper paste)
• 3 tbsp soy sauce
• 3 garlic cloves, finely minced
• 3 tbsp brown sugar
• 1 tbsp cider vinegar
• 1 tbsp sesame oil
• 2 tbsp water
• canola oil for frying (peanut oil if available)
• toasted sesame seeds

Instructions

1. (Optional) Sprinkle about 2 tbsp of salt over the chicken and let sit a minimum of a few hours. This draws out extra moisture from the surface of the chicken making it easier to crisp the outer layer. Pat dry with paper towel before coating.
2. Thoroughly hand coat individual chicken pieces with cornstarch/salt/pepper combination, set aside.
3. Add sauce ingredients together in a heatable pan. Boil the mixture until it starts to get thick and syrupy, no more than a few minutes. Taste the sauce as you go and feel free to adjust accordingly.
4. In a heavy bottom pot or pan suitable for frying, add enough oil for chicken pieces to be fully submerged. Heat oil on medium-high (or approx. 350 degrees) and test by adding a breadcrumb or starch. If it bubbles, then it's ready. Add the chicken pieces and fry about 8~10 minutes or until nicely browned. Do not overcrowd as this will lower the oil temperature drastically.
5. Move the chicken to a wire rack and let cool/dry for a few minutes. Just in case you have a fan nearby, use it to dry up the excess oil and crisp the outer covering. Repeat until all chicken is fried.
6. Transfer the wings directly to the sauce and coat pieces thoroughly.
7. Transfer to a serving plate and serve immediately for tastier and crispier chicken!

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*Here are some helpful & healthy tips when deep frying any foods, not just chicken wings. First, choose your cooking oil carefully. Oils with a high smoke point, those which do not break down at deep frying temperatures, are best. Peanut oil, safflower oil, sunflower oil, and canola oil are some good choices. Olive oils should be avoided. Next, make sure that the food you’re going to fry is dry. Letting it sit on paper towels, or coating it in flour or bread crumbs is a good way to ensure this. Let the coated food sit on a wire rack for minimum 15 minutes so the coating dries and sets. Lastly, heat the oil over medium high heat and wait until fully heated. The best temperature is 350 to 375 degrees F if using a thermometer. Or you can throw in a small piece of white bread crumb and it should brown pretty quickly. In any case, always be careful of oil spills and splashes, which is one of the inevitables of frying at home. ^^

**Korean fried chicken establishments usually serve pickled radishes or daikon (called “chicken mu”) to avoid and balance out any “neukki han” (excessively oily or greasy) taste. Making them is really easy but needs to be made in advance (hence the pickling). In a large, air-tight jar or container, add 1/2 cup of vinegar, water, and sugar (ratio of 1:1:1) until the cubed radish pieces are covered/submerged. Let sit for a minimum of a few days at room temperature. Refrigerate and then serve with KFC. The final result should be something sweet, salty, and sour.

The post Sriracha Korean Fried Chicken appeared first on MYKOREANEATS.

What’s better than a big pot full of chicken, seafood, and a “few” other ingredients in a spicy broth? Apparently nothing, this according to the owners at Hanip Sanghwe Naembi Dak (literally “One Bite Restaurant Pot Chicken”). Located in Oedo-dong (there are two other branches in Jeju city), they are serving up some delicious chicken (think dakbokkuemtang), fresh seafood, noodles, green onions, onions, and tteok, all in a sinus-clearing spicy broth. Just to be clear, we can usually handle spicy pretty well, but this dish packs some serious heat. And for further reference, we ordered the mildest version out of four different levels and we still came out looking like we just got out of a jjimjilbang (this is not a complaint). As for the main ingredients, everything worked great together despite our initial apprehension. The tender pieces of chicken and seafood were devoured within minutes, while the veggies and noodles were a nice contrast to all the protein. Overall, we loved the food (esp the post-meal fried rice), we liked the modest atmosphere with K-pop music playing in the background, and lastly, we enjoyed trying to decipher some of the many phrases they had plastered on the wall written in the native Jeju language (see pics below).

Their signature dishes are their basic Naembi Dak with chicken and seafood for a very reasonable 19,000 won (for 2 people) and 29,000 won (for 4 people), Naembi Odak with chicken, seafood, and ogyeopsal for 30,000 won (for 2) and 40,000 won (for 4), and Naembi Don with chicken, seafood, and pork for 19,000 won (for 2) and 29,000 (for 4). If this wasn’t enough, we highly recommend their popular cheese nureungji bab for 2,000 won— a ball of scorched rice with cheese made into fried rice with the remaining sauce (so good!).

There is one caveat to consider when visiting this restaurant and they let customers know about it in advance. It takes about 20 minutes for the dish to be prepared. The chicken is fully cooked upon arrival, but then it’s cooked again on a portable gas stove to finish off the seafood and vegetables. Personally, I don’t mind waiting (and having a drink in between?) for good food. Believe me, they serve good food.

“We all eat, and it would a sad waste of opportunity to eat badly.” ~ Anna Thomas

Korean Vocabulary Explained:
Han-ip 한입 - one bite or mouthful
Sang-hwe 상회 - restaurant, store, or shop (old-fashioned term)
Naem-bi 냄비 - pot or pan
Dak 닭 - chicken
Saeng-dak 생닭 - fresh or raw chicken
Dak-bokk-eum-tang 닭볶음탕 - spicy braised chicken dish
Tteok 떡 - rice cakes
O-gyeop-sal 오겹살 - five-layered pork belly
Nu-reung-ji 누릉지 - scorched rice 
Jjim-jil-bag 찜질방 - sauna 

Food: ★★★★½ out of 5 stars

Service: ★★★½ out of 5 stars

Ambiance: ★★★½ out of 5 stars

Value: ★★★★½ out of 5 stars

Hanip Sanghwe Naembi Dak 한입상회 냄비닭 (literally “One Bite Restaurant Pot Chicken”)

Woojung-ro 11 Street 14, Jeju City (제주시 우정로11길 14(외도1동)

Phone: 064-749-0023

Hours of Operation: Monday to Friday from 11am ~ 2pm, 4pm ~ 12am / Saturdays 3pm ~ 12am / Closed Sundays

Directions to Oedo-branch: http://me2.do/F0XKewgU

Naembi Dak (Yeon-dong)

2312-3 Yeon-dong, Jeju City (제주 제주시 연동 2312-3)

Phone: 064-745-3339

Directions to Yeon-dong branch: http://me2.do/GKFo01ob

Naembi Dak (Nohyeong-dong)

1045-13 Nohyeong-dong, Jeju City (제주 제주시 노형동 1045-13)

Phone: 070-8658-2296

Directions to Nohyeong-dong branch: http://me2.do/FdhsIlZ8

The post Hanip Sanghwe Naembi Dak 한입상회 냄비닭 (Jeju City, Jeju) appeared first on MYKOREANEATS.

Along with Korean fried chicken, another food I can never get enough of is tangsuyuk (sweet n sour pork), a popular Korean-Chinese dish that we order way too much at home. For those who are familiar with this dish, it’s part of the Big 3 in Korean-Chinese cuisine (jajangmyeon and jjambbong being the others) and can be delivered to your doorsteps in a matter of minutes (one of the wonderful perks of living in Korea).  However, there’s no denying that it’s probably not the healthiest of food options out there, so I decided to try something different with this recipe. As I am always experimenting with different ingredients and stuff, I just went ahead and substituted the pork with some pan-fried tofu cubes. And I gotta say, the dish is pretty solid considering that it’s full-on vegetarian and super easy to make. Is it better than its meaty counterpart? Of course not. I will always love my thick pieces of crispy, many times chewy fried pieces of pork in a sticky sweet sauce, but it doesn’t hurt scaling back my need for protein in place of something healthier.

For those who want a meaty version, here’s one I did using chicken back in the day: http://mykoreaneats.com/?p=337

Korean Vocabulary:

tang-su-yuk 탐수육 - sweet n sour pork
ja-jang-myun 자장면 - noodles in sweet black bean sauce
jjam-bbong 짬뽕 - noodles in spicy broth
du-bu 두부 - tofu
joong-hwa-yori 중화요리 - Korean-Chinese cuisine

 “People eat meat and think they will become as strong as an ox, forgetting that the ox eats grass.”  ~ Pino Caruso 

To remove excess water from the tofu, place on a cutting board (or any hard surface) at an angle for about 20 minutes. Adding weight on the tofu will speed up this process.

Cut up vegetables accordingly, set aside.

With a generous amount of olive oil, pan fry the tofu pieces until golden brown.

Transfer to a paper-towel lined plate to remove excess oil.

Canned peaches or pineapples work great with this recipe. Also, make sure not to throw out the syrup as it adds a peachy taste to the sweet n sour sauce. If you’re using the syrup from can, you can lessen the amount of sugar for the recipe.

You’ll need some cornstarch + equal amount water to thicken up the sauce. Note: be sure to mix well to avoid any clumping.

Water, sugar, cider vinegar, soy sauce, and peach syrup for the sauce. Make sure to sample the sauce and adjust accordingly.

As the sauce thickens, add the vegetables and cook for another 4, 5 minutes. The vegetables should not be hard, but rather retain some crispness to them.

Serve with rice to balance out all the sweetness.

Some leftover made for a nice snack later in the day.

Just reminiscing over some past banban (half/half) dishes that I enjoyed in Seoul.

Sweet & Sour Tofu

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: MYKOREANEATS

Cuisine: Korean Fusion

Serves: 2

Ingredients

• 1 package firm tofu, cubed
• ½ onion, cut into chunks
• 1 bell pepper variety, cut into chunks
• ½ small carrot (optional)
• ¼ cup pineapple chunks (optional)
• 1½ cup water
• ¼ cornstarch + equal amount water
• 1 tbsp soy sauce
• 2 tbsp cider vinegar (or rice vinegar)
• 5 tbsp sugar
• ½ tsp salt
• 1 tbsp olive oil

Instructions

1. Remove excess water from tofu by placing on a cutting board or flat surface at an angle. Let sit for at least 20 minutes. When most of the water is released, cut into 1-inch cubes.
2. On a non-stick frying pan, cook the cubed tofu pieces in a generous amount of olive oil. Cook until each side is golden brown, set aside.
3. Cut vegetables into chunks similar to that of tofu pieces, set aside.
4. Meanwhile, add the sauce ingredients into a pot. Bring to a boil for a few minutes and make sure to sample the sauce. Add more sugar (sweet) or vinegar (sour) to suit your taste.
5. In a measuring cup, mix cornstarch and water to make a slush.
6. Add the slush to the boiling sauce and stir until it gets thick.
7. Next add all the vegetables and cook for about 4 minutes, or long enough for the vegetables to soften but retain crispness.
8. Lastly, add the cubed tofu to the sauce and mix well.
9. Serve hot with rice and other banchan. Enjoy!

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The post Vegetarian Sweet & Sour Tofu appeared first on MYKOREANEATS.

Finally realizing and accepting that winter does exist on Jeju Island, my girlfriend and I have been spending most of our time indoors trying to keep warm from the elements (wind and rain mostly). And since we’re still doing the motorbike thingy, our outings have become less and less as the weather has gotten quite unpredictable. But the colder weather does bring about some good news, I can finally start making some Korean stews and soups. Specifically, I am talking about time-consuming, slightly laborious dishes like Seolleungtang (Beef Bone Soup), Gori Gomtang (Oxtail Soup), Kalbi Tang (Beef Short Ribs Soup), and today’s recipe Gamja Tang (Spicy Pork Bone Stew). While all of these dishes are great, there is something extra special about a heaping bowl of pork neck bones and whole potatoes in a spicy, nutty broth. Personally, this nostalgic dish conjures up childhood memories when I used complain to my parents that it was too hard to eat and it wasn’t worth all the effort. Fast forward a few decades….. now I can’t get enough of this comfort food. The neck bones, especially the once-hated joints/tendons/ligaments, are so addicting and delicious. Although it took over two hours to cook, it was perfect for our Sunday lunch and dinner meals. 

Gamja Tang 101: Originating in Jeollannam-do (southwest province of Korea), this is a traditional spicy pork bone stew enjoyed as a regular meal or oftentimes enjoyed as a late-night pairing with soju, Korea’s version of Vodka usually made from rice. In literal translation, gamja tang means “potato stew,” but its name actually refers to a part of the pork bone itself, not the potatoes. However over time, it was reported that customers kept asking about the potatoes, eventually making it a permanent fixture for the dish. Other main ingredients include pork neck bones, a generous amount of hot peppers, perilla seeds powder, perilla leaves, crown daisy leaves, and various leafy stems and greens. 

“So long as you have food in your mouth, you have solved all questions for the time being.” ~ Franz Kafka

When using large chunks of meat like this, most traditional recipes call for soaking in water for a few hours to remove residual blood. I’ve made this several times without the pre-soak and there’s very little difference in taste since it is boiled twice.

The initial boil with onions, garlic, leeks, and whole peppercorn if available. Boil for about 30 minutes.

The initial boil will remove impurities and fatty deposits. After 30 minutes, rinse the meat thoroughly, discard everything except meat, and then replenish with new water.

Here are the main vegetables for the recipe. Sookgeot (crown daisy leaves), perilla leaves, and potatoes are the essentials, while the rest you can substitute to your liking.

Wash and then remove the hard stems from both of the leaves.

Here I actually made a mistake cutting the cabbage too small and the wrong way. It should have been cut lengthwise instead of cross-section.

The most important seasoning is the deulkkae garu (perilla seeds powder). This gives the broth a unique nutty flavor that contrasts perfectly with the spice.

Basic sauce ingredients include plenty of gochugaru, deulkkae garu, garlic, fish sauce, and rice wine. While cooking, you can adjust the seasoning to fit your palate.

After the first boil, replenish with water and add sauce ingredients. Bring to a rapid boil, reduce heat, and let simmer for about 1 hour. Replenish with water as needed.

Add potatoes and cabbage, continue to cook for another 30 minutes. Sample the broth and adjust as needed.

Add remaining vegetables and bring to a rapid boil. Immediately turn off, cover, and let sit for 10 minutes before serving.

Maeun Gamja Tang (Spicy Pork Bone Stew)

 

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Prep time

60 mins

Cook time

75 mins

Total time

2 hours 15 mins

 

Author: MYKOREANEATS

Serves: 4

Ingredients

• 3 lbs pork neck or spine bones
• 6 small potatoes
• 1 bunch baechu (Napa cabbage)
• 1 handful sookgeot (crown daisy leaves)
• 15 kkaetnip (perilla leaves)
• 1 package enoki mushrooms
• 2 red or green chili peppers, chopped
• 4 tbsp gochugaru (red pepper flakes)
• 1 tsp gochujang (red pepper paste)
• 1 tsp dwenjang (soybean paste)
• 4 tbsp deulkkae garuk (perilla seed powder)
• 6 garlic cloves, minced
• 1 tbsp salt
• 2 tbsp rice wine (or soju)
• 3 tbsp fish sauce
• 1 tsp fresh ginger, finely minced (if available)
• Initial Boil w Pork:
• 1 small slice of ginger
• 1 small onion
• 5 garlic cloves
• 1 tbsp ground black pepper (whole peppercorn if available)
• 1 large leek (if available)

Instructions

1. Optional: Soak the pork bones in water for 2 hours to remove residual blood and sediment from pork.
2. In a large pot, boil the pork with the last five ingredients for about 30 minutes. After the initial boil, drain water and strain the pork to remove excess fatty deposits. Discard cooked onion, garlic, etc.
3. Meanwhile, combine the sauce ingredients in a mixing bowl, set aside.
4. Return the pork bones to the pot and fill with enough cold water to cover the meat. Add the sauce from the mixing bowl and bring to a boil. Reduce heat to medium and cook for about 60 minutes. Replenish with water as needed.
5. Add the potatoes and cabbage, cover, and simmer for an additional 30 minutes. Adjust seasoning according to taste (i.e. salt, perilla seeds powder).
6. Add remaining vegetables and bring to a rapid boil. Immediately turn off, cover, and let sit for 10 minutes before serving.
7. Garnish with thinly sliced perilla leaves and perilla seeds powder.

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Note to readers: All recipes, or more specifically seasoning and spice measurements, contained in MYKOREANEATS are approximations. Growing up in an old-school Korean kitchen where everything was measured by hand, there was a strict but important rule called “son-maat” (손맛), literally meaning “taste from one’s hand.” My mom would swear by this and always cooked all the dishes using her raw cooking instincts to provide comfort food at its finest. This concept of “son-maat” is pretty important in Korean cooking, so I’ve always wanted to keep that tradition alive even with the blog. Another aspect that I love about “son-maat” is the idea of putting one’s signature or stamp on a dish. What makes your food taste like yours, not like anyone else’s, is literally and figuratively the “taste of one’s hands.” As a side note, most Korean dishes like stews, stir fries, and banchan (side dishes) are cooked to taste, meaning that the addition of extra spices is, more often than not, added during the cooking process itself. In that sense, don’t fuss and worry about exact measurements, but rather focus on developing your own “son-maat.”

The post Maeun Gamja Tang 매운 감자탕 (Spicy Pork Bone Stew) appeared first on MYKOREANEATS.

“I bought this area of land to save this tree.” That’s the response I got when I asked the owner of Dasoni, a popular vegetarian and well-being restaurant in Jeju city, how she got into the restaurant business. Surprised at her response, she explained further that as a child she grew up playing around the sprawling tree (which is still visible to this day from the main dining area). Fast forward to adulthood…. just as the tree was to be uprooted, that’s when she stepped in and bought the surrounding land. And making good use of the land (and tree), she opened up Dasoni shortly thereafter.

Open for over 8 years, Dasoni has been serving up delicious and healthy traditional Korean food in a chogajip-inspired atmosphere. Most of the wood used in the interior were brought over from old chogajip homes, creating not only a rustic setting but also making it feel like you’re dining in a different time period. Adding to its appeal, calligraphy paintings on hanji, handcrafted ceramics, and other traditional ware are carefully placed throughout the restaurant. The food is just as simple and traditional as the decor, with bibimbab, deullkae sujebi, yeonip bab, and danpatjuk being their recommended dishes.  All items range from a reasonable 7,000 won to 10,000 won. Banchan consist of freshly made  kimchi, shigeumchi namul, hobak jeon, pickled radish, and salad. No MSG and other preservatives are used in their dishes. In addition to purely vegetarian options, the restaurant also serves a variety of teas ranging from omijacha (sweet berry tea) to meshilcha (sweet plum tea). For my personal take on each dish, see pictures below.

“Animals are my friends…and I don’t eat my friends.” ~ George Bernard Shaw

Korean Vocabulary Explained:
Cho-ga-jip 초가집 - traditional thatched roof house
Han-ji 한지 - traditional Korean paper
Bi-bim-bab 비빔밥 - rice with vegetables mixed in a spicy sauce
Deul-kkae Su-je-bi 든깨 수제비 - flaky dough pasta in perilla seeds broth
Yeon-ip Bab 연잎 밥 - sticky rice cooked in lotus leaf
Dan-pat-juk 단팥죽 - sweet red bean porridge
Ban-chan 반찬 - complimentary side dishes, usually refillable
Shi-geum-chi Na-mul 시금치 나물 - seasoned spinach
Ho-bak Jeon 호박전 - pumpkin pancake

Food: ★★★★ out of 5 stars

Service: ★★★★ out of 5 stars

Ambiance: ★★★★½ out of 5 stars

Value: ★★★★½ out of 5 stars

Dasoni 다소니

995-9 Ora-dong Jeju City (제주 제주시 오라1동 995-9)

Phone: 064-752-5533

Hours of Operation: Monday to Saturday from 10am ~ 8pm / Closed on the 1st and 3rd Sundays of the month

Click here for directions: http://me2.do/F7Zx0znw

One of the many banchan that came out. This salad was nice and fresh with a sweet strawberry dressing. The five banchan combination was a nice play with the taste buds, providing something sweet, salty, sour, bitter, and umami. Good stuff!

No Korean meal is complete with banchan, and here they’re serving the freshest and healthiest sides around. Each one of them tasted like they were just made on the spot, no joke!

Clockwise bottom left: fresh kimchi, hobak jeon (pumpkin pancakes), shigeumchi namul (seasoned spinach), and pickled radish. Banchan doesn’t get any better than this…..fresh, crisp, and healthy.

Deulkkae Sujebi (Hand-Torn Pasta in Perilla Seeds Broth): Another winning dish with soft, chewy dough pieces in a super comforting, nutty, creamy broth. In the cold weather, nothing beats a bowl of steaming sujebi. Cost is 7,000 won (approx. $7).

Personally, I like my sujebi pieces a little thicker and bigger than what they served here but that’s just me being picky. This dish is great paired with bibimbab because of the two vastly different textures. If you’re going with a friend, make sure to share each other’s dishes.

Vegetarian Bibimbab: With a combination of fresh and healthy ingredients, this bibimbab is full of flavor and textures in a sweet n slightly spicy sauce. Surprisingly, the meaty shiitake mushrooms could have passed as the protein in the dish making me one happy diner. Cost is 7,000 won (approx. $7).

Dotorimuk Muchim (Spicy Acorn Jelly Salad): Although it may not look like it, this dish isn’t spicy at all. The dotorikmuk and fresh vegetables are seasoned with a sweet, tangy, and addicting gochujang based sauce. For those like Jello without the sugar, you’ll love this dish with its refreshing, crisp taste and texture.

Yeonip Bab (Sticky Rice Cooked in Lotus Leaf). The sticky rice was, well, sticky but that’s about it. I am accustomed to having this dish a tad bit sweeter and nuttier, but I couldn’t find either of those two flavors in this dish (yeah, even with the nuts on top). Also, the lotus leaves didn’t provide any earthiness to the rice, which is something I enjoy from this dish. Cost is 10,000 won ($10).

Danpatjuk (Sweet Red Bean Porridge). Sweet, creamy, and mushy (the good kind of mushy). I also liked the sae-ahl or “bird’s egg” (made of rice cake) on top. Too bad they only give you three. Cost is 7,000 won.

Although this dish was good, it was just too small a serving size. Luckily, the server let us know in advance so we ordered a third dish.

Cool-looking piece of wood, eh? Well, it’s cool because the owner got it from a real chogajip (traditional thatched house) and decorated most of the restaurant with it.

….

….

There’s always a story to be found for every great restaurant. According to the owner, the restaurant would not have existed if not for this large, sprawling tree. In order to save the tree from being cut down, she bought the surrounding land. Thus, Dasoni was born and they have grown together ever since.

………

Menu written on hanji, traditional Korean paper.

They also specialize in different teas and drinks (non-alcoholic). Omijacha (sweet berry), meshilcha (sweet plum), yujacha (citron), nokcha (green), and daechucha (jujubes) are just a few teas on their menu.

Dasoni is an outdated, archaic vocabulary word meaning “someone you love.”

……

You won’t find a lot of these kinds of restaurant in the city. But here it is, nestled in its own semi-secluded area in Ora-dong.

….

The post Dasoni 다소니 (Jeju City, Jeju) appeared first on MYKOREANEATS.

Most frozen mackerel are pre-salted and can be grilled as-is without any seasonings or rubs. This Jeju one didn’t, so I rubbed on some sea salt and pepper before cooking it on the stove top.

For extra flavor, I highly recommend marinating the fish in some lemon juice and olive oil. I didn’t have a resealable bag to really lock in flavors, but this worked out for me.

After cutting the fish into pieces (which is optional), rub on some salt and pepper. Let sit for about 10 minutes.

Melt some butter on medium heat setting. Cook skin-side down until crisp and slightly burnt. This will make the fish easier to eat later as the meat will just peel away from the skin.

Try to avoid flipping over more than once to prevent the fish from breaking. Cook about 10 minute total. Remove fish and squeeze in lemon juice and extra butter if needed.

Lemon and butter mackerel with good ol’ rice. Darn, I forgot to add the kimchi!

Instead of the standard salty mackerel, this had some added complexity with the butter and lemon juice.

Here’s a dish that was just marinated with lemon juice and olive oil overnight. Surprisingly, it lessened the funky post-fishy smell and it came out delicious.

Using a combination of gochujang, sugar, soy sauce, garlic, and honey, this was a nice glazed mackerel that came out totally different than your standard mackerel. Some may see burnt in the picture, I see caramelization.

Godeungeo Gui 고등어 구이 (Grilled Mackerel)

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: MYKOREANEATS

Serves: 2

Ingredients

• 2 packages godeungeo (mackerel), or 1 large fresh mackerel
• 1 lemon, squeezed for juice and cut thinly
• 1 tbsp olive oil
• 2 tbsp butter
• salt and pepper for rub

Instructions

1. If using fresh mackerel, degut and clean well before use. Split in half using a sharp knife and clip off fins.
2. Combine fish, squeezed lemon juice, and olive oil in an air-tight resealable bag. Let marinate at least 20~30 minutes in the refrigerator.
3. In a non-stick frying pan, heat some butter and cook the mackerel on medium heat, about 5 minutes for each side. Cook skin-side down first until well-browned, almost burnt. Do not flip often as this will break the fish into pieces.
4. When finished, remove fish to a serving plate. Melt additional butter and squeeze in lemon juice.
5. Pour over the fish and serve immediately.

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Everything you need to know about kimchi can be found here: http://english.visitkorea.or.kr/enu/FO/FO_EN_6_1_2_1.jsp

Korean Vocabulary Explained:
Kim-jang 김장 - annual kimchi-making ritual held in late autumn, early winter 
Bo-ssam 보쌈 - boiled pork belly usually eaten with lettuce wraps, garlic, dipping sauce, and fermented shrimp
Su-yuk 수육 - boiled pork meat usually eaten with freshly made kimchi during kimjang
Sae-wu-jeot 새우젓 - fermented, salted baby shrimp used as a condiment or dipping sauce 
Gut-jeo-ri 겉절이 - slightly salted or freshly made vegetables (non-fermented variety)

Quick n Easy Kimchi

 

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Prep time

90 mins

Total time

1 hour 30 mins

 

This small batch lasted us (two adults) about two weeks as banchan (side dish). I highly recommend you make more if you have enough storage space in your refrigerator.

Author: MYKOREANEATS

Recipe type: Traditional

Ingredients

• Ingredients:
• 2 large heads napa cabbage (aka baechu)
• 1 cup coarse salt
• ¾ cup gochugaru (red pepper flakes)
• 1 cup radish, julienned into matchstick pieces
• 6 scallions/green onions, cut into 2-inch pieces
• 1 Asian pear, cut into matchstick pieces
• 6 garlic cloves, finely minced
• ¼ cup fish sauce
• 1 tsp fresh ginger, finely minced
• 1 tbsp saewu jeot, salted shrimp (use if available)
• ½ carrot, julienned (optional)

Instructions

1. Clean and cut the cabbage lengthwise into quarters and remove the cores.
2. Place the cabbage and salt in a large bowl. Massage the salt into the cabbage, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy to keep it submerged. Let brine for at least a few hours, overnight is ideal.
3. Rinse the cabbage under cold water and drain by wringing by hand. The cabbage should be pliable and should not rip.
4. Meanwhile, combine the seasoning ingredients until it becomes paste-like. Sample to taste and adjust as needed.
5. Using your hands (gloves highly recommended), gently work the paste into the vegetables until they are thoroughly coated.
6. Pack the kimchi into an air-tight jar or container, pressing down on it until the brine rises to cover the vegetables.
7. Let it ferment at room temperature at least a few days, 4 days maximum. Bubbles will form, which is natural in fermentation, and should be refrigerated before eating.

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Just an interesting side note. The restaurant makes an appearance in a Korean movie called Santa Barbara (산타바바라), which happens to star my favorite actress Yoon, Jin-seo. My girlfriend and I barely noticed it until we saw their cute menu shaped in the form of Jeju Island. Needless to say, if it weren’t for the movie, this review would have been lost just like the others. :O

Another side note but not so funny. The place is not that big (can’t be more than 20 seats total) but has gained quite the following. Expect a lengthy wait during peak hours so make sure to get there early. Or if you don’t mind the wait, go grab a drink at one of the many “cool” cafes in the vicinity.

Jeju vocabulary & dialect explained:

Dombae - a wooden cutting board
Mojaban - a type of seaweed cooked in many stews and soups; specifically known as gulfweed
Tamra - literally meaning "island country," this term refers to the old kingdom in Jeju before it joined Joseon Dynasty back in the 1400s; commonly used throughout Jeju. 
Hallasan - Korea's largest mountain with an elevation of 1,950 meters; a shield volcano formed by lava fluid and surrounded by Hallasan National Park.

Food: ★★★★ out of 5 stars

Service: ★★★½  out of 5 stars

Ambiance: ★★★★ out of 5 stars

Value: ★★★★ out of 5 stars

Tamra Sikdang (탐라식당)

Sangsu-dong, Mapo-gu 337-1 (서울 마포구 상수동 337-1 1층)

Phone: 02-337-4877

Hours: 5pm ~ 1am (Closed Sundays)

Click here for an interactive map: http://me2.do/xDVwCzi2

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Always a recurring theme these days, I am still not accustomed to this unpredictable weather here on Jeju Island. I know it’s still warmer than the mainland (most notably Seoul), but there are other aspects that might make it even harder to bear: cold, strong winds and plenty of rain/drizzle/sleet/snow action that never seems to abate. And these last few days have been no exception with hurricane-like winds causing our windows to rattle, doors to shake, and leaving us wondering if it was a good idea to live right on the coastline. Even our scooter couldn’t withstand the wind despite it being nestled in the corner of the building (no joke!). To make a long story short, I guess I just want to let family and friends know that it’s not always fine and dandy living on an island (at least the case these last few weeks).

The colder weather does have its advantages as this is the time we crave something warm and hearty. Nothing fits this description better than momguk, an old-school dish with humble beginnings. This is a native Jeju dish that quite nicely reflects early island life – simple, practical, and born out of necessity. It’s a combination of leftover pork bones and seaweed boiled down for many hours, sometimes days, until it turns into a thick, slightly mushy consistency. In the past, it was enjoyed and shared among the villagers as a communal feast, but these days the dish has become harder and harder to come by. Luckily, my girlfriend and I found one of the more popular, local momguk restaurants called Sinseol Oreum here in Jeju City. Open for over 20 years, they have been serving up delicious momguk and other traditional dishes like dombae gogi, gogi guksu, and a range of hwe dishes. As with most old-school dishes, you usually encounter an old-school atmosphere and that is exactly what you get here. It’s a no-fuss establishment filled with outdated wooden tables and chairs, slightly tattered walls, old beer and soju posters, and my favorite— a digital neon clock like the ones you see in dangujangs throughout Korea (no, there is no time limit here). Just by observing the decor, I knew the food was going to be good….and it was! For a reasonable 6,000 won, you get a steaming bowl of momguk (served in a ttukbaegi), which can only be described as hearty, thick, and slightly gelatinous. In some ways, it tastes like something your mom would cook for you if you were sick or in need of something warm and comforting (me!).

Not surprisingly, this is also served as a popular haejangguk with the local ajushis who need to recover from a hard night of drinking. Lucky for us, we won’t be needing this soup as a haejang anytime soon, but we will be back to try out their other two signature dishes in the future.

Korean Vocabulary Explained:
Mom-guk 몸국 - gulfweed soup; known as mom in Jeju and mojaban on the mainland; high nutritional content 
Dom-bae Go-gi 돔베고기 - boiled pork belly served on a wooden cutting board; similar to bossam and suyuk
Go-gi Guk-su 고기국수 - noodles and pork belly slices in a pork broth; "meat noodles"
Hwe 회 - raw sashimi or raw seafood varieties 
Dang-gu-jang 당구장 - pool or billiard hall
Ttuk-bae-gi 뚝배기 - earthenware pot usually served with stews and soups
Ah-ju-ssi 아저씨 - middle-aged or married men
Hae-jang-guk 해장국 - soups and stews that help people recover from hangovers; "hangover soup"
Hae-jang 해장 - something to relieve a hangover 

Food: ★★★★½ out of 5 stars

Service: ★★★★ out of 5 stars

Ambiance: ★★★½ out of 5 stars

Value: ★★★★ out of 5 stars

Sinseol Oreum 신설오름

409-5 Ildo 2-dong, Jeju City (제주 제주시 일도2동 409-5)

Phone: 064-758-0143

Hours of Operation: 11am ~ 6am, closed on the 2nd Monday of every month

Click here for directions: http://me2.do/xwSWRXop

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Another day means another chance to eat well, and this time we’re doing spicy. My partner and I haven’t had anything spicy of late (specifically the sweat-inducing kind), so I decided to make one of my favorite stir fried dishes: ojingeo bokkeum (aka spicy stir fried squid). This is a great dish combining delicious squid and a few simple vegetables in a flavorful, semi-sweet red pepper sauce. Even better, this recipe is fairly easy, not very time-consuming at all, and did I mention pretty spicy? With the added chili peppers and base sauce ingredients of gochujang and gochugaru (red pepper paste and flakes, respectively), you will most likely need a few cups of water (or milk) at your disposal. Unlike my last attempt at making this dish a few years ago in the States, it was much easier and cheaper this time around with the availability of fresh, inexpensive squid and other local ingredients. From what I remember, I paid twice as much for a single piece of frozen squid that ultimately tasted like rubber and barely edible. Fortunately, I had no problem this time as I had cleaned and degutted squid all ready to go, leaving me the easy task of slicing them into bite-size pieces.

If you happen to get your hands on a fresh one that hasn’t been degutted, cleaning instructions are much easier than you think. Simply grab the body in one hand and the head and tentacles in the other, then pull apart with a quick jerk. The head and innards should easily come out from the cavity. Cut off tentacles and discard head and innards. Sounds fun, no? One of the joys of home cooking! ^^

“We all eat, and it would be a sad waste of opportunity to eat badly.”  ~ Anna Thomas

Ojingeo Bokkeum 오징어볶음 (Spicy Squid Stir Fry)

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

Author: MYKOREANEATS

Serves: 2

Ingredients

• 1 squid, medium size
• 1 cup oyster mushrooms
• ½ medium onion
• 1 green and red chili pepper
• 2 tbsp gochujang (red pepper paste)
• 1 tbsp gochugaru (red pepper flakes)
• 6 garlic cloves, finely minced
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tsp deulkkae garu (perilla seeds powder; optional)
• dash salt and black pepper
• 1 tbsp olive oil

Instructions

1. Wash squid thoroughly under cold water. Lightly score the flesh in a cross-section pattern. Then cut the squid into approx. 2-inch bite size pieces. Do the same with the tentacles.
2. Cut the vegetables into similar sized pieces as the squid, set aside.
3. Optional step: After combining the sauce ingredients in a mixing bowl, add in the squid and vegetables and coat thoroughly with sauce. Cover with plastic wrap and marinate for about an hour in the refrigerator.
4. In a non-stick pan, add some olive oil over high heat. Stir fry the vegetables for a few minutes or until slightly wilted. Then add the squid and sauce, stir fry another few minutes. Squid will cook rather quickly. Adding extra water is optional if you like extra sauce.
5. Serve hot with rice and enjoy!

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Note to readers: All recipes, or more specifically seasoning and spice measurements, contained in MYKOREANEATS are approximations. Growing up in an old-school Korean kitchen where everything was measured by hand, there was a strict but important rule called “son-maat” (손맛), literally meaning “taste from one’s hand.” My mom would swear by this and always cooked all the dishes using her raw cooking instincts to provide comfort food at its finest. This concept of “son-maat” is pretty important in Korean cooking, so I’ve always wanted to keep that tradition alive even with the blog. Another aspect that I love about “son-maat” is the idea of putting one’s signature or stamp on a dish. What makes your food taste like yours, not like anyone else’s, is literally and figuratively the “taste of one’s hands.” As a side note, most Korean dishes like stews, stir fries, and banchan (side dishes) are cooked to taste, meaning that the addition of extra spices is, more often than not, added during the cooking process itself. In that sense, don’t fuss and worry about exact measurements, but rather focus on developing your own “son-maat.”

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There are some restaurants on Jeju Island that are must-visit places not only for the food but for their impeccable design and aesthetics. Mint Restaurant is one of them. Located on the eastern coast of Jeju called Seopjikoji, this fine dining establishment has been serving up delicious fusion dishes in a breathtaking setting overlooking Jeju’s beautiful coastline. The restaurant is situated on the 2nd floor of The Glass House, a building designed by famed architect Tadao Ando. As the name suggests, the v-shaped building is covered with floor-to-ceiling glass windows allowing diners to enjoy pristine, magnificent views of UNESCO heritage site Sunrise Peak and Jeju’s unique volcanic coastline. Lucky for me and my girlfriend, we got front row seats thanks to an early-made reservation (highly recommended) and a special birthday celebration. ^^

• Mint Restaurant serves a very popular jeonbok (abalone) course meal that I thought was going to be on the menu. It was not. According to the staff, it’s a seasonal dish offered only in the spring and fall seasons. The jeonbok used in the course meals are hand-caught by the local haeynos (female free divers). How cool is that, eh?
• If on a budget, I recommend going with one of their teas, coffee, or desserts. This way you’ll get to experience the unforgettable views without breaking the bank.
• To get the best seat in the house, make a reservation ahead of time and request the far-end table closest to the edge. You won’t regret it.
• Make sure to enjoy the four seasons outdoor flower garden and the amazing coastal trails after your meal. It’s the most amazing scenery that Jeju has to offer!

Service: ★★★½ out of 5 stars

Ambiance: ★★★★★ out of 5 stars

Value: ★★★★ out of 5 stars

Mint @ Phoenix Island Resort (Glass House, 2nd Floor)

127-2, Seongsan-eup, Seogwipo-si, Jeju

Telephone:  064-731-7000 (Ext. 7773)

Hours: 11:30am to 10:00pm (Saturday from 11am to 11:00pm weekends)

Click here for directions: http://me2.do/FKP0WmIA

• SCALLOPS, SALMON, FISH TERRINE PAPRIKA SAUCE (CHEF)
• LYCOPENE TOMATO, MOZZARELLA, CHEESE, BASIL PESTO
• SEAFOOD SOUP
• MOZZARELLA CHEESE GARDEN SALAD

• PREMIUM AUSTRALIAN BEEF TENDERLOIN STEAK(160g) (CHEF.)
• TOOTHFISH STEAK(150g)
• JEJU BLACK PORK STEAK(180g)
• LOBSTER(500g)

• GREEN TEA TIRAMISU (CHEF.)
• HOMEMADE ICE CREAM

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Still in awe how fast time has passed here on Jeju and my time in Korea, I’ve been trying to process everything past and present so I can prepare for the new year. However, there are a few things that I want to cross off my checklist before the new year starts. One of them is to update the blog with all the remaining recipes from this year. Sounds easy enough, right? Not really. With approximately one week remaining, I would need to post about five recipes every day to finish off my current list. Not going to happen. At least not this year.

Since I won’t be posting all my recipes any time soon, here is one recipe that I can officially cross off the list: Jeju Black Burger w Homemade Fries. When my girlfriend and I arrived here late last summer, I was using a lot of Jeju’s famed black pig (aka heuk dweji). Although there’s a subtle difference in taste and texture compared to regular pork (unless you’re doing straight-up BBQ, then it’s a whole nother story), I was happy that I could utilize this ingredient in my daily cooking. So happy, in fact, that I used it religiously in my stews, stir fries, dumplings, and even this delicious fusion burger. I have to say, the ground pork did wonders for the patties as they came out extra juicy, flavorful, and meaty. The extra toppings of caramelized onions, fresh tomato slices, and melted cheese only added to the experience. It took about two hours to make, but it instantly became one of my more memorable meals despite missing some trivial things like Pepsi and decent burger buns (searched all over the island for the latter, lol). Anyways, it was a great two hours spent in the kitchen and provided a much-needed temporary burger fix for me and the lady friend. ^^

“Man who invented the hamburger was smart; man who invented the cheeseburger was a genius.” ~ Matthew McConaughey

“In the States, you can buy Chinese food. In Beijing, you can buy hamburger. It’s very close. Now I feel the world become a big family, like a really big family. You have many neighbors. Not like before, two countries are far away.”  ~ Jet Li

Jeju Black Burger w Homemade Fries

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Author: MYKOREANEATS

Recipe type: Fusion

Serves: 2

Ingredients

• ½ lb ground pork
• 2 slices cheese
• 2 garlic cloves, finely minced
• 1 green n red chili pepper, finely minced
• toasted sesame seeds
• dash salt and ground pepper
• 4 medium sized potatoes
• hamburger buns
• 4 bacon strips
• ½ tomato, thinly sliced
• 1 large yellow onion
• 1 tbsp ketchup
• 1 tbsp mayonnaise
• 1 tsp relish
• ½ tsp cider vinegar
• 2 leaves kkaetnip (perilla leaves; optional)
• olive oil for the patties and french fries

Instructions

1. Slice potatoes into strips and place in cold water for minimum of 30 minutes to remove excess starch. If time permits, rinse and dry the potato and flash freeze for another 30 minutes.
2. Heat olive oil in a large skillet or non-stick pan over medium-high heat. Pan-fry until golden brown and cooked through. Remove and drain on paper towels.
3. For the caramelized onions, cook them slowly in a large fry pan over low heat for about 20 minutes, stirring occasionally to prevent them from sticking. Set aside.
4. Mix the ground pork with minced garlic, sesame seeds, chili peppers, and salt n pepper. Hand-form the patties into about an inch-thick pieces slightly larger the size of the buns being used.
5. Heat the oil in the pan or over medium heat. Cook the patties until golden brown and slightly charred, about 4 minutes. Flip over and repeat on the second side, 4 minutes. Add some butter and cook one both sides for a brief second. Add the cheese to melt before plating. At the same time, cook bacon strips until desired crispness is achieved.
6. Toast the bread or burger bun. Spread each piece of bread with the In-n-Out sauce consisting of mayo, ketchup, relish, and vinegar.
7. Once the burgers are finished, stack accordingly and serve immediately with fries.

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[Update 12/31/2014] This was a recipe that my lovely girlfriend made for me almost one year ago for New Year’s Day when we lived back in Seoul. I still remember how good it tasted despite a slight tweak from the original recipe. And surprisingly, it was great even without any meat. I highly recommend this recipe if you want a fool-proof recipe that won’t take longer than 30 minutes start to finish. ^^

Although there wasn’t a lot of time for cooking or eating on New Year’s Day, I got to experience a semi-instant tteokguk thanks to a good friend of mine who is also quite adept at cooking (yah, someone else finally doing the cooking!). And I have to admit, it was one of the better tasting rice cake soups that I have had in a long time (even comparable to my mom’s). The traditional method calls for boiling a good chunk of beef with vegetables for at least 30 minutes for the stock, but with some beef stock from Ottogi you can cut your total cooking time in half without sacrificing all the good taste. To be honest, this broth is even better because it’s the same broth used in seolleungtang (beef bone soup) and gomtang (oxtail soup), two of my favorite wintertime soups with a rich, milky-white broth. The broth in traditional tteokguk is pretty mild and starchy in comparison. Like most Korean soups and stews, there are a few variations, but the basics include mandu (dumplings), fried egg strips (jidan), seaweed, beef strips, and scallions. You are free to mix-and-match ingredients to suit your palate. Make sure to cook your batch of tteokguk because there is nothing better than starting off the New Year’s slurping down those slippery smooth rice cakes on an empty stomach. Thank you MJ! ^^

Here are some interesting facts about this traditional dish:

• It is a traditional dish enjoyed by many (if not all Koreans) during the New Year’s and Lunar New Year holiday.
• Its color and length are symbolic—representing longevity, purity, and a fresh start to the new year—and a reminder of Korea’s past when high mortality rates were common and living conditions were poorer.
• On New Year’s Day, there’s a custom of asking “How many bowls of tteokguk have you eaten?” to ask an individual’s age and the idea of getting a year older.
• This soup is not only for special occasions, but can be deliciously enjoyed all-year round for large groups and festive events.

 “Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity.”  ~ Louise Fresco

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients: (Serves 2 people)

• 5 cups thinly sliced garae tteok (rice cake)
• 2 packages of Ottogi beef bone stock
• 2 green onions/scallions, thinly sliced
• 2, 3 garlic cloves, minced
• 2 eggs, yolks & white fried separately and cut into thin strips (garnish)
• laver or seaweed strips, gim (garnish)
• sprinkle of salt & pepper (according to taste)
• mandu (dumplings; optional)
• thin slices of beef (optional)

Directions:

1. Rinse the rice cake in cold water; soak in water for at least 15 minutes if frozen or partially frozen.
2. Pour the instant beef stock into a large pot and boil on high heat. Add the minced garlic and rice cakes. Boil at a simmer about 10 minutes or until the rice cake slices start to float. Season with a little salt and pepper.  When rice cakes are almost cooked, include the scallion slices.
3. Make the garnish by separating the egg whites and yolks. In a non-stick pan or skillet, add olive oil and fry them into a thin sheet; transfer to cutting board and cut into thin strips. For the sheets of gim (seaweed), toast them over medium heat for a few seconds; cut into thin strips.
4. Ladle the soup into bowls, dividing the rice cake slices evenly. For each serving, place a nice handful of the egg strips, scallions, and seaweed strips.
5. Serve hot with kimchi or kkakdugi (cubed radish kimchi).

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Camping and hwe 회 (raw fish). Sounds like the perfect combination, right? Right! With the new year just around the corner, I wanted to introduce a few of my favorite places on Jeju Island that I regularly take friends visiting from the mainland. One is an awesome caravan camping place near Hamdeok Beach called Camping Star and the other is a fishery (수산) serving up fresh caught fish sliced into hwe pieces to-go. Ironically, the latter was recently introduced to me and a group of close friends by the owners of the camping place.

The camping site is located at the edge of Seoubong Peak and is part of Hamdeok Beach, which is well-known for its white sand beaches and clear blue waters. At the top of Seoubong Peak (which takes a leisure 10 minute hike), you have sweeping views of Jeju’s coastline and makes for an ideal spot for sunrise/sunset seekers. As for the caravan camping, the term “camping” might throw some people off, but I assure you the place has everything you need with minimal preparation—a clean bed, extra blankets, heater/air conditioner, TV, small kitchen, shower, fridge, and free wi-fi are just a few of the amenities. There is practically nothing you need to prepare other than food (unless you choose to eat out at one of the many nearby restaurants) and extra clothes. Even better, the costs are very reasonable compared to the more expensive hotels, pensions, and resorts in the area. Original prices are reflected in the graph below, but mention Mykoreaneats (or Jason) to get the following discount rates: 25% off during high and peak seasons / 40% off during off-season. ^^

I am not a big fan of hwe 회 or anything raw for that matter. However, when my friends come from the mainland in search of quality raw fish, I skip the expensive hwe restaurants and take them directly to a fishery/fishmonger a few kilometers from the Hamdeok area in Jocheon. Here you can get fresh caught seafood like gwangeo (flatfish), ureok (rockfish), muneo (octopus),bangeo (yellowtail) and at a fraction of the cost. On one particular visit, our group of four had three large yellowtail meticulously prepped for carry-out at 50,000 won (approx. $50 US dollars). It was nice not only saving all that money, but seeing my friends trying to finish off the huge platter of yellowtail hwe was quite a sight. By the way, I did try a few pieces and it had a unique taste and texture—slightly chewy, tender, and meaty come to mind. For serious hwe-lovers, I highly recommend this alternative way to get some super fresh seafood. ^^

 

RV there yet? Go camping! ~ Anonymous

It’s okay to eat fish because they don’t have any feelings.  ~ Kurt Cobain

 

Camping Star 캠핑스타

San 4, Hamdeok-ri, Jocheon-eup (제주시 조천읍 함덕리 산 4)

Phone: 064-782-0053 (for English, ask for Justin)

Click here for the official website (in Korean): http://campingstar.kr/

For an interactive map: http://me2.do/FfCdwFwt

 

Jocheon Fishery 조천수산 

2714-5 Jocheon-ri, Jocheon-eup (제주시 조천읍 조천리 2714-5)

Phone: 064-782-1426 or 017-693-1426 (Korean speakers only)

Hours: Open every day 10am ~ 6pm, calling in advance highly recommended for availability and quote

For an interactive map: http://me2.do/xPyL2aFK

 

처음으로 > 예약안내 > 객실요금 카라반구분 객실 수 이용가능인원(occupancy) 평수기 (off-season) 준성수기 (high) 6~7월, 9~10월 극성수기 (peak) 8월 기준초과 기준(min) 최대(max) 주중(~day) 주말(~end) 주중 주말 주중 주말 플래티넘 (Platinum) 11 4 6 170,000 200,000 200,000 230,000 230,000 250,000 10,000 골드 (Gold) 8 2 4 150,000 180,000 180,000 210,000 210,000 230,000 10,000 스탠다드 (Standard) 1 4 6 170,000 200,000 200,000 230,000 230,000 250,000 10,000

Mention Mykoreaneats (or Jason) and get the following discount rates: 25% off during high and peak seasons / 40% off during off-season.

 

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There’s not many opportunities for my girlfriend and me to travel long distances on our current mode of transportation (i.e. scooter) and because of the ridiculous winds on Jeju, especially in winter. However, whenever we have friends or family come visit, we make sure to do the rental car thing and explore other parts of the island. Lucky for us, we recently found out about a great cafe/pension/restaurant named Dream Forest in Sunheulri, Jocheon-eup, which is about a 45 minute drive from city hall and a 20 minute drive from Hamdeok Beach. We went for the food but got something better.

Located on 12 acres of land (think 9 football fields), they grow a variety of herbs like rosemary and mint and utilize them in most of their dishes. Specifically for the pork dishes (using Jeju Black Pig), they marinate the meat in a combination of herbs to remove not only unwanted smells and odor, but also to enhance the pork’s flavor during the cooking stage. Our order of the recommended Heuk Dwegji Jeyuk Ssam Bab (Spicy Pork Wraps using Black Pork) was a nice example of this. Although I generally don’t make an effort to sniff and smell my food before eating, I did just that and yep, no unwanted porky smell!  After the sniffing, we thoroughly enjoyed the thin slices of pork belly, carrots, onions, and sprouts that were stir fried and smothered in a very lovely gochujang-based sauce. To my liking, the sauce was on the sweeter side and the subtle tones of the aforementioned herbs added a nice touch to the dish.  Btw, this was one of those sauces that you don’t let go to waste and tastes awesome with plain rice (you know what I mean, right?). The other dishes were traditional fare of Soondubu Jjigae (Spicy Soft Tofu Soup) and Jeonbok Ttukbaegi (Abalone Hot Pot), with the latter having a dwenjang (fermented soybeans) broth instead of the more common spicy variety. Both were nicely made and refreshing to the last bite (or slurp). Lest I forget, the owners made it clear to me that no extra MSG or artificial ingredients are used in any of the dishes, which makes them not only delicious but healthy as well.

With a name like “Dream Forest,” there should be at least some mention of the atmosphere. Upon arrival, we enjoyed staring at the strange yet unique box-like exterior of the restaurant made from a combination of logs and stones. The first thing you notice when you walk in is the recreated tree trunk extending up to the ceiling, which itself has been painted in contrasting colors to represent the night sky and another dimension in time (in honor of The Little Prince  according to the owners). Then you have all the personal knickknacks and mementos scattered in the restaurant, including a cute section with stuffed animals, another area for vintage cameras, musical instruments for live performances (?), and handwritten messages/notes written on mini-pieces of wood. Last and not least, the outdoor herb garden and small pond provided a tranquil atmosphere for our post-meal stroll. Sadly, there was no real “dream forest” to be found on this visit but for one simple reason: it’s winter time. When spring rolls around, we’ll definitely be back to try out their other signature dishes like bibimbab (rice w vegetables) and sujebi (hand-torn pasta), then maybe we’ll get a glimpse of the real “dream forest.”

Food: ★★★★ out of 5 stars

Service: ★★★½ out of 5 stars

Ambiance: ★★★★ out of 5 stars

Value: ★★★★ out of 5 stars

“Dream Forest” 꿈의숲

2072 Sunheul-ri, Jocheon-eup, Jeju City

Telephone. 064-782-9183

Hours of Operation: Open every day from 11am ~ 7pm / Closed on Tuesdays

Click here for the restaurant’s official webpage (in Korean): http://blog.naver.com/milim9181

Click here for directions: http://me2.do/x13tE9m9

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Thanks to my foodie girlfriend, I got to enjoy another awesome meal in the form of Nakji Kimchi Jjim 낙지 김치찜 (Spicy Braised Kimchi and Octopus) at a restaurant named Baekbun Garden in Aewol. Known for its BBQ pork and spicy braised dishes, we choose the latter because it was lunchtime, where in Korea it is slightly frowned upon to eat meat so early in the day (I have no problem with it). Anyways, the dish was full of robust flavors mainly from the mugeunji kimchi 묵은지 (super ripe kimchi) being boiled down for a good while with chunks of pork spine bones, blue crab, and octopus. It’s been a long time since I made noises while eating, but the food (specifically the invigorating broth) had me grunting and groaning in delight throughout the entire meal. For more specifics, I couldn’t get enough of the sour kick of the kimchi that went perfectly with the tender pieces of pork and chewy octopus. Needless to say, we cleaned house on all the food (and banchan) and definitely made dishwashing easier for the workers.

Besides the delicious food that we thoroughly enjoyed, we got to speak at length with the ajumma/owner who was very friendly and eager to tell us the history behind the restaurant. In short, she said that things weren’t always a success, enduring years of frustration and angry customers not satisfied with her food. To make things worse, her husband was diagnosed with stomach cancer during the same period. Through hard work and determination, she worked even harder and stayed optimistic despite the burden of running a restaurant by herself and caring for her husband. Fast forward 7 years, she now has—in her own words— a “successful” restaurant and a fully-recovered husband. Her gratitude and optimism was clearly evident on our visit as well, and she did something that no other restaurant owner has done before: flat out refuse my money. Although I’ve had plenty of “free meal coupons” being a food blogger, I’ve always made it a point to pay for my meals in order to be objective and fair. However, this ajumma would not budge despite my repeated attempts, and with a motherly stern look on her face I knew that it would be pointless in arguing with her (I have to respect my elders, right?). As I mentioned earlier, the restaurant also specializes in good ol’ Korean BBQ like Yangnyum Galbi 양념갈비 (Sweet Marinated Pork Ribs) and Heuk Dweji Ogyeopsal 흑돼지 오겹살 (Black Pork Five Layered Pork Belly), meaning a future visit was going to be had regardless if we paid or not.

“If you really want to make a friend, go to someone’s house and eat with him….the people who give you their food give you their heart.” ~ Cesar Chavez 

Food: ★★★★ out of 5 stars

Service: ★★★★ out of 5 stars

Ambiance: ★★★★ out of 5 stars

Value: ★★★★ out of 5 stars

Baekbun Garden 백번가든

1584-4 Aewol-ri, Aewol-eup, Jeju City (제주시 애월읍 애월리 1584-4)

Phone: 064-799-6900

Hours of Operation: Open every day from 12pm~10pm with break time from 3~5pm

Click here for directions: http://me2.do/567qu6C3

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Got to enjoy some old-school danpatjuk (sweet red bean porridge) thanks to the lady friend last week to celebrate donjinal (the winter solstice). I don’t usually let her cook when it comes to recipes for the blog, but she was quite adamant about wanting to cook this particular dish after our little quarrel about who could cook it better. Being the obedient boyfriend, I let her do her thing and I was relegated as sous chef for the day (which worked out great because it made taking pictures that much easier). And just as we decided who would cook for the night, she calls her mom for some cooking advice. Lol. Anyways, I have to say the end result was a whole lot of deliciousness going on with the porridge turning out to be creamy, sweet, and delicious. This was definitely one of the better home cooked meals that I’ve had in a long time, and seeing my girlfriend firsthand put her heart and soul into the dish made it that much more special.

Danpatjuk 101: sweet porridge perfect for a light snack or mid-afternoon meal, made with red beans and sweet rice flour for the saeal (bird’s eggs). Danpatjuk is traditionally eaten on dongjinal (the winter solstice), the day with the longest night of the year. On this particular day, the porridge is eaten with family members or people in the village—and as past rituals go—some porridge is splashed on the doors outside the house to chase away evil spirits. Although the tradition is in decline, some rural areas still celebrate donjinal with a hearty bowl of danpatjuk.

Danpatjuk 단팥죽 (Sweet Red Bean Porridge)

 

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Prep time

15 mins

Cook time

75 mins

Total time

1 hour 30 mins

 

Author: MYKOREANEATS

Recipe type: Traditional

Ingredients

• 3 cups dry red beans
• 4, 5 tbsp sugar
• 1 cup white rice
• 2 cups glutinous rice powder
• ½ cup water
• salt to taste
• any type of nuts for garnish

Instructions

1. In a large bowl, soak the beans in water for at least an hour to soften them before cooking.
2. Cook the red beans in a rice cooker with extra water, about two inches covered. When finished, remove to a pot and then boil again with added water for about 30 minutes.
3. Using a strainer over a bowl, mash the red beans with a wooden spatula to get the wanted bean paste. The skin will not be used so discard after mashing the beans thoroughly. Running some water will help in this process.
4. Bring back to the pot: about one cup of rice, 4 tbsp of sugar, and another cup of water with the extracted red bean paste. Cook on medium heat for a minimum of 30 minutes until the rice cooks through and a creamy consistency is achieved. Taste and adjust the sweetness accordingly.
5. While red beans are being cooked, make the sweet rice balls. Mix about two cups of glutinous rice flour with one cup of water (adding some salt and sugar is optional). Knead until the mixture becomes firm and hardens into a dough. Add more water if necessary.Put the dough in a plastic wrap and let sit for at least 15 minutes. Breaking off small pieces at a time, roll by hand into bite-sized pieces until the dough is used up. Boil the dough pieces in the porridge itself or separately in water for about 10 minutes. The balls should rise to the top when cooked through.
6. Ladle the soup into a bowl, add a few rice balls, and top with available garnish. Enjoy!

3.2.2885

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You can never go wrong with traditional, old-school Korean BBQ with its no-frills decor and straight-forward, in your face service. Throw in the ubiquitous round metal tables, the center side grill, the slightly uncomfortable plastic stools, and then you have dining at its best.  And most importantly, I can’t forget the endless varieties of delicious meat and banchan that are gloriously sprawled out in front of you. Now that I am on Jeju Island—the mecca for BBQ pork lovers and home to the famed Jeju Black Pig (yes, it deserves its own capitalization)—I have definitely had my share of BBQ in all its glorious forms (mainly pork belly samgyeopsal and ogyeopsal). I’ve gotten spoiled by eating so much BBQ (intentional or not) that I kind of promised myself that I would take it easy for the new year. Well, that hasn’t been working out for me as I keep finding great place after great place.

This new great place is called House 142. It’s another BBQ joint that my girlfriend and I stumbled upon recently during our treks into the city. Although you can’t tell from the outside with its modern, slightly upscale appearance, this is a traditional BBQ restaurant but with a twist in presentation, service, and ambiance. I was hesitant at first of the concept, but I have to admit that everything works great together and the BBQ is top-notch. We ordered the House Yangnyum Salgogi (Sweet Soy Marinated Pork Steak @ 300g) and House Byu Yangnyum Kalbi (Sweet Soy Marinated Pork Rib @ 400g) for 14,000 won each. Without much hesitation, my girlfriend and I agreed that it was as close as you could get to perfect BBQ: tender, moist, sweet, savory, rich, flavorful, and start-your-diet-tomorrow addicting. The nice selection of fresh banchan and other sides didn’t hurt the experience either.

There is so much more to this place than the meat itself. Here are some examples to prove it:

*You like S’mores? They’re served as a quasi-dessert after your meal and you toast them right over the grill. Awesome!

*Don’t you hate it when your meat gets burnt? Two wire racks are prepared, one for cooking and one for keeping the meat warm. Brilliant!

*It sucks when you have to cook the meat yourself, right? Here, they partially grill the steaks outside before they’re served to you, meaning little or no work for you. Cool!

*Why don’t BBQ joints serve wine? In addition to regular beer and soju, they carry a nice list of affordable wines for those who like to “wine-n-dine.” Super!

*What else is special about House 142? They will be doing brunch in the near future consisting of bulgogi ciabattas, Korean tacos, and other fusion dishes. Super duper thumbs up!!

“Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.” ~ Fran Lebowitz

Food: ★★★★½ out of 5 stars

Service: ★★★★ out of 5 stars

Ambiance: ★★★★½ out of 5 stars

Value: ★★★★½ out of 5 stars

House 142 하우스 142

142 Ogwang-ro, Nohyeong-dong, Jeju City

Phone: 064-747-0142

Hours of Operation: Open every day from 11:30am ~ 11pm

Facebook page: https://www.facebook.com/house0142

Click here for directions: http://me2.do/GCb7Pw6D

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Having cooked and eaten and experienced so many new dishes during the past year and a half, one of the things that I have learned is how practical and resourceful Koreans are with their ingredients.  I have always known this growing up while watching my mom cook, but now that I am actually doing most of the cooking there’s a greater appreciation for each ingredient and how it’s utilized. This is even more evident as I now live on Jeju Island, where you undoubtedly get the freshest, highest-quality ingredients from the sea but also land-harvested ingredients which are bigger and better due to the nutrient-rich soil that they’re grown in.  With these valuable ingredients at my daily disposal, it was important to follow tradition and avoid letting anything go to waste. That’s where today’s recipe comes in: maeuntang (spicy fish stew). Using the leftover fish bones and head from the beautiful yellowtail hwe (raw fish) that was enjoyed a few weeks back, my girlfriend and I decided to make one of my favorite spicy stews. For those who are unfamiliar with this stew, it’s one of those light stews with plenty of spicy kick but at the same time thoroughly refreshing and invigorating with each bite (or slurp).

With the remaining bones and heads from the yellowtail, there was surprisingly plenty of meat to work with for the maeuntang. Some people seem to think you need a whole fish for this dish. You don’t. Many seafood restaurants in Korea, specifically hwe (raw fish) restaurants, use the leftovers to make this soup—more often than not accompanied with Korea’s ubiquitous green bottle, soju. Although you could use a whole fish in the stew, most Koreans would not “waste” a decent fish by making a stew out of it, which brings me to my childhood. This brought back fond memories of when my pops and I would go fishing on the Mississippi River and catch a bucketful of sunfish, blue gills, crappie, and sometimes (if we were lucky) sizable bass varieties. Not really big enough to grill or fillet them for their meat, they were the perfect size for this soup. Then I remember he would clean them with such precision in the backyard as I watched in amazement and use the guts as garden fertilizer (intentional or not). Lastly, he or my mom would make the most invigorating and fragrant maeuntang ever. I say fragrant because unlike other soups, this one includes a handful of leafy, minty greens like minari (water parsley) and ssukgat (crown daisy), which give the broth a very distinct taste. Anyways, this stew is not all that hard to make if you have leftover fish bones and heads lying around (of course you do), so make sure to give this awesome stew a try.

“Fish is meant to tempt as well as nourish, and everything that lives in water is seductive.” ~ Jean-Paul Aron

Maeuntang 매운탕 (Spicy Fish Stew)

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Author: MYKOREANEATS

Serves: 4~6

Ingredients

• 2 lbs freshwater fish (remaining bones and head from saltwater fish)
• or 2 lbs codfish or pollack if available
• 4 tbsp gochugaru (red pepper flakes)
• 2 tbsp gochujang (red pepper paste)
• 2 tbsp soy sauce
• 6 garlic cloves, finely minced
• ½ large radish, thinly sliced ½ inch thick
• 4 red or green chili peppers, chopped
• 1 bunch ssukgeot (crown daisy), cut into 2 inch pieces
• 1 bunch minari (water parsley), cut into 2 inch pieces
• 1 bunch kkaetnip (perilla leaves), cut into strips
• 1 bunch enoki mushrooms
• 1 block tofu (optional)
• extra shellfish varieties (optional)
• salt to taste

Instructions

1. If using fresh fish, degut and clean thoroughly before use. Cut the fish into several pieces.
2. Cut the radish into ½ inch flat pieces and combine with the fish pieces in a large pot. Add enough water to cover and bring to a boil, 20 minutes. Skim off impurities from the top.
3. Add all the seasonings and cook another 10 minutes. Sample the broth and adjust as needed with salt or extra gochugaru (spicy red pepper flakes)
4. Add remaining ingredients and stir into the soup. Cover and cook for another 5 minutes.
5. Ladle into separate serving bowls and eat hot with white rice.

3.2.2885

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