Food trend in korea is focused on health. Most famous restaurants emphasize their dish like mother makes, food in season, or natural foods. If you seek only delicious food, you might eat some unhealthy food which has MSG in it. So these days people eat food even though it is less tasty since they care about their health. 


Once white rice and egg were considered as perfect food. White rice is made by cutting embryo bud of rice and had been regarded as a symbol of wealth. However, these days people know that they have to cut down their carbohydrate intake and cholesterol to prevent adult disease. We all pay careful attention to health.


One of the healthy food materials is brown rice, or unpolished rice. Not cutting embryo bud of rice is full of minerals and nourishment. Barley and mixed grains are same, too. Once these ingredients used to be thought as poor people's main dish.


Same explanation can be applied to duck meat. In the past, people raised chicken rather than duck. But lately, scientists announced that unsaturated fatty acid is less in duck than chicken. But you should be careful. Unsaturated fatty acid is still bad for health if you take too much due to its fat. 

 


















 



Gaya mountain in Gimhae-si, Gyeongsangnam-do has lots of famous restaurants. Unlike the past, this area has developed with streets and stores. Man Jang Dae Busan Jip changed its name to Busan Nong Won. It had sold duck meat for 20 years and other food for 10 years. This fact guarantees its cooking skill.


Ori Bulgogi (means bulgogi cooked with duck meat, not with beef), duck meat grilled with salt, and boiled chicken in plain water are main dishes. Side dishes are really great. Dongchimi (radish water kimchi), salted Welsh onion are simple and plain. Its flavor like a placid lake and prelude before main dish, duck meat. Only vegetable salad has a strong tastes with mayonnaise.  


Old kimchi's color was white and pretty. Seasoned miyoek seaweed, seasoned spinach, and vegetables pickled in soy sauce are focused on duck meat; simple and plain to highlight duck meat. 


Ori Bulgogi has duck meat, mushrooms, and onions. You can enjoy natural taste of duck meat. As I said, unsaturated fatty acid in duck meat is okay compared to other oil, it is still dangerous if you take it too much. A restaurant employee put paengi mushroom and chives on the duck meat. Red meat with white mushroom and green vegetables looked pretty. Eating the soft meat wrapped in lettuce leaves is one of the health foods. Duck meat goes well with side dishes.


The restaurant has many rooms for company dinner or meeting place. Vast parking lots, Gaya and Sineo mountain nearby, rounding at GayaCC are all famous for couples or family. You can visit Http://blog.daum.net/answnstjd/7 To check food production process and their passion for food.


Location : (Busan Nong Won) Samang-dong st.1104, Gimhae-si, Gyeongsangnam-do. Tel : 82-55-321-8482  


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For Koreans, chueotang (ground loach in hot bean paste soup) is special food. 

In the past, we didn't have enough food. 

So we used to catch loach in the soil to make a soup. 

Loach is very nutritious; plentiful protein, calcium, and minerals. 

Its  cooking style varies in different localities. 

In Honam district, they put perilla powder and in Yeongnam district, they put Agastache rugosa.

  

Nam's Seorak Chueotang Restaurant has 'Han Mo Deum' brand, of which main menu is sundaeguk for those who can't eat chueotang. 

Sundaeguk is more popular in Gyeonggi. 

People in Yeongnam more like boiled rice served in soup with pork. 

A lot of ingredients are in sundaeguk: sundae, liver, and head meat. 

It has more lean meat, compared to Yeongnam's soup. 




























Many employees like this sundaeguk as much as they like seolleongtang (stock soup of bone and stew meat) because it is warm. 

Kimchi is important when you eat this soup since it determines soup's taste (Koreans usually eat soup with kimchi). 

Before you put rice into soup, you have to season it to suit your taste with pickled shrimp or salt. 

Pickled shrimp is better because it is good for neutralize the fat.


Half a teaspoon of pickled shrimp is enough since fermented fish is very salty. 

And then add some red pepper powder. 

Again, half a teaspoon. It is spicy and little salty. 

Other than this, you can add garlic, hot chili peppers, or chopped Welsh onion if you want. 



























Lastly, put some perilla powder. 

It is good for health. But if you add it too much, it will make your soup dried. Half a spoon of it would be fine. 

Sprinkling pepper reduces pork's smell. 

One-eighth of teaspoon is enough. 

All these spices must be little. 

Too much spices might harm the original taste. 

Putting rice into soup is better since the rice makes the dish more thick.


Sundae in Sundaeguk is very hot, so do not eat them right away. 

Pick sundae out of the pot and cool it off. If you worry about the fat of the meat, you can order only sundae except the meat. 

But as you know, it is better to have it with meat. 























 









Sundaeguk's price varies in different localities but mostly it costs from 6000 won to 8000 won. 

A good sundaeguk is less smelly and has thick soup. 

Most of the restaurants use sundae from factory. 

Sundae's recipe is almost same, so it is okay. 

If you put perilla powder, drinking all the soup is a good way to eat all those powders. 

But if you season it salty, don't drink that all. 


Both chueotang and sundaeguk is very good here. 

Especially sundaeguk is the best menu at lunch. 

Just be careful when you season it with salted fish. 


This restaurant also sells chueotang in can. Nurungji snack (crust of overcooked rice-snack) and tofu snack are also available.


Locatioin : (Namganae Seorak Chueotang) Songnae-dong 385-3, Sosa-gu, Bucheon-si, Gyeonggi-do. Tel. : 82-32-662-9992




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경기도 부천시 소사구 송내2동 | Namganae Seorak Chueotang
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There are Seong Ju mountain and Bong Mae mountain between Bucheon-si and Siheung-si in Gyeonggi-do and Haugogae and Yeougogae between those two mountains. 

Hau means reconciliation and Yeou means fox. 

Because of outer circular road, traffic jam is less than it used to be. 


There are famous restaurants nearby here. Although they have poor transportation, the bus number fifteen helps people find places more easily. 

Jang Soo O Ri restaurant is known for its Hanbang (medicinal herbs) duck, samgyetang (chicken soup with ginseng), and smoked duck. 

Duck is rich in unsaturated fatty acid, so there is no need to worry about adult disease. 

Also it contained much vitamin and protein, which is suitable for a health food. 

























Unsaturated fatty acid is oil which stays in liquid form at room temperature. 

Usually, saturated fatty acid is in pork or beef. 

Unlike this acid, if the temperature falls, unsaturated one becomes stiff and turns white. 


Hand-rubbed duck is popular. it includes red pepper paste, vegetables, and duck meat. 

After heating the iron plate over high heat, place the duck meat on the grill. 

Sizzling and smell made my mouth water. 

Eating this soft meat wrapped in lettuce or perilla leaf was very good. 
































Chives was fresh. also potato and songi mushroom was simple and plain. 

Duck meat is famous in China, too. Peking duck's skin is crispy and savory. 

In Korea, we enjoy eating duck roasted or boiled in soup. 

Hanbang duck is full with various medicinal herbs, which is very good for health.

Pickled perilla leaf, pickled peppers, cabbage salad, and ripe kimchi were side dishes. 

Geotjeori (fresh vegetable salad dressed with garlic and chili powder) with lettuce goes well with duck meat. 

Dried radish greens soup and vegeetable salad was self-service. 

The soup was very delicate, thanks to soy bean paste. 


I also ordered smoked samgyupsal (pork belly). 

It was less oily and served with sausage. 

Even though it was not greasy, it was still hard to eat a lot. You don't have to order another meat after eating duck, but those two are different meat. so it would be also great if you try some.




















 











Kimchi-sujebi (clear soup with dumplings) was spicy and refreshing. Kimchi soup was little hot and dumplings were very chewy. Usually people eat naengmyeon (Korean cold noodles) after having meat, but sujebi is also good.  

 

The inside is very large and it also has a big parking lot, which is good for groups or family. The restaurant is located on the left along Haugogae before you reach Siheung and on the right past outer circular road from Siheung.


Location : Daeya-dong 16-7, Siheung-si, Gyeonggi-do. Tel : 82-31-311-3004 


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경기 시흥시 대야동 5 | Jang Soo Chon
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Makchang, or Abomasum, is different in pork and beef. 

Cow's Makchang is an upper part of its stomach. on the other hand, pork's Makchang is the end of intestine. So even though they are called as Makchang, they are different in taste, features, and texture. Pork's Makchang looks like tube and chewy. Cow's Makchang looks like regular meat and soft. Pork Makchang is famous in Daegu.


Like a whale, there is no part in beef to remove. Cow is very useful livestock; Its skin is used to make a bag or clothes. We eat its meat by making oxtail soup, pork hocks, or Seonjiguk (ox-blood soup). Although some particular part of intestine is very delicious, recently, people avoid them because they have fat-forming element. Also, they increase cholesterol count especially, LDL(Low Density Lipoprotien), which is harmful. But moderate uptake in meat is necessary since meat is good for blood vessel's resilience.  



















There is a Jang Goon Gop Chang nearby Yeongdeungpo-gu Office Station's exit four. They have Gopchang, Daechang, Makchang, Modeumgui (various meat roasted with seasonings), prime ribs, and Yeomtong (the heart of cow). It sells liquor and is kind of bar-restaurant. and you have to seat on the floor, which is a Korean style table. This is rather weird to foreigners but the floor has Ondol, or Korean floor heating system, so it is very warm. But they also have regular table with chairs. 


I ordered Makchang. They served haejangguk (hangover soup) which had a bone in it as an appetizer. It had lots of dried radish greens and bones. its soup is a perfect side dish when you eat main dish, Makchang. chives Geotjeori which is a salad with cucumber and onion, a raw river and Cheon Yeop (Bible Tripe) were served. Some people enjoy eating raw river but others don't because they get disgusted. Actually river has vitamin A, B1, B2, B3, C, D, calcium, natrium, potassium, and iron. Its vitamin A is four times more than spinach and B1 is three times more than vegetables. Its texture is very unique. It seemed like I drank smoothie when I bit cube-sliced raw river. 





















 









 

If you can't eat raw river due to its feature or texture, just grill them. Also you can put it in soup. A raw Cheon Yeop has unique texture, too, like liver. It is good for pregnant woman because it is full of vitamin E, folic acid, and niacin.  A thick plate of iron, potato, Makchang, and Songi mushroom were served. When grill these ingredients, it smells really good. Beef Makchang is thicker and larger than pork's.


Beef Makchang with onion, mushroom, and potato is a good side dish with liquor. Chives Geotjeori and haejangguk with bones, which are simple and plain, are good for a side dish with rice. Visit here with your dear friend to drink and enjoy the softness of Makchang.  


Location ; Dangsan-dong 3-ga 183, Yeongdeungpo-gu, Seoul. Tel : 82-2-2676-6400   






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서울 영등포구 당산동3가 183 | 장군곱창
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In Korea, pig was not popular as much as cow or chicken was. 

Cow was considered as a member of the family because Korea was an agricultural society. 

People believed that cow has a feeling like human being. 

It was really hard for people to cultivate without cow. Sometimes people borrow cow from neighbors if they don't have.  


In comparison, pig was estimated to be raised less than chicken or dog. 

After westernization, big western breed which has meatiness flowed in and this made people eat more pork. 

However, before 1980s, most people could only eat meat during family affair like ancestral rites, holiday, or wedding despite industrialization after 1960s.


People could eat meat in daily life when they started to add pork in kimchi stew. 

Even though their life was better than the past, people used to buy the fat in the meat and put them in the stew. After Seoul Olympic in 1988, there was an increase in employment and economies. 

More employees ate samgyupsal (bacon) instead of Dubukimchi (stir-fried tofu and kimchi) or Jeon (pancake). Samgyupsal became popular for family meals. 
















In Western country, people cut the fat off and eat only the lean meat. 

They use the fat part only when they make bacon. 

However, Koreans like this fatty part. 

We like marbled beef (rib eye) or thinly sliced brisket. These are the best meats in Korea. 


The best menu when people have a get-together is samgyupsal. but since it is high-calorie and high fat, it might cause abdominal obesity which is the reason of insulin resistance syndrome, a cardiac disorder, or high blood pressure. 

So recently it lost its popularity compared to the past including Ogyupsal and Moksal (boston butt). but there is an old saying in Korea that a rich man will last three years even after becoming bankrupt. 

Samgyupsal is still the best menu when people get together. 




















There is a Golmokdaejang restaurant nearby Yeongdeungpo-gu Office Station.

It is located in the alley and very simple and plain. 

They serve cutlassfish boiled down in soy sauce or other seasonings, Stir-fried squid, soy bean paste stew, or soft tofu stew at lunch, and meat or samgyupsal at dinner. 

You have to take off your shoes when you have a seat. 

There was no smoke at all because each table has stovepipes.

Samgyupsal was 10000won for one person. 

They served the meat on cutting board. three servings have nine loaves. 

Unlike the past when used frozen meat, these days people use raw meat, which tastes much better. 

Side dishes were seasoned perilla leaf, green onion kimchi, sliced Welsh onion, kimchi and pickled peppers. 

 

It is really hard to charbroil this meat; smoke or flame because of oil. 

But there is a small space to receive this dropping oil, so don't worry. 

You can bake garlic on the fire. 

If you cover charcoal fire with lettuce, it makes the strong flame weaker. 

Cut the meat into bite-size and apply one of the sauce; sliced red pepper in salted fish or salt with sesame oil. 

Both were good and perfect with the meat.















 










Samgyupsal and soju are known for the reason of adult disease, but these are suit our taste. 

Eespecially samgyupsal is better with classic soju which has a red sticker on it than light soju. 

Unlike the past, classic soju's alcohol proof is 21%. 

Moderate drinking is recommended but I understand that with good people, you can't control yourself. 

You will definitely have a good time here with nice people, eating samgyupsal. 











Location : Dangsan-dong 3-ga 181, Yeongdeungpo-gu, Seoul. Tel : 82-02-2671-7573 


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서울특별시 영등포구 영등포동 |
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It is hard to define Hanjeongsik, Korean Table D'Hote. 

We can say that kimchi stew is made with kimchi, pork and tofu, but Hanjeongsik doesn't include specific food. 


In general, it includes normal table setting for Koreans. 

It is divided into 5 different kinds; table setting with 3, 5, 7, 9, or 12 side dishes. 

Hanjeongsik with 3 dishes has rice, soup, kimchi, soy bean sauce, and jjigae (stew). 


Usually ordinary person eat this kind of setting. 

Other side dishes are naengchae (chilled vegetables), meat roasted or fish baked with seasonings, food boiled down in soy sauce or other seasonings, jeon (pancake), traditional Korean sauces (soy sauce, soybean paste, or red pepper paste), dried side dishes, salted fish, or pyeonyuk (slices of boiled meat). 


7 or 9 side dishes usually are served in high-class families and 12 was served to the king. 









 













Side dishes such as uncooked vegetables, food boiled down in soy sauce or other seasonings, flake of kelp oiled and toasted, steamed dish, or jeongol were eaten with rice. 


In Hanjeongsik, main dish does not stand out and the number of the side dishes define its quality. 

Recently, this Hanjeongsik gain its popularity as Western food flow in. 


In the past, it was fancy restaurant's food but with popularization of vegetarian diet and abundant organic food item, it is slimed down.


In Juyeop-dong, Ilsanseo-gu, Goyang-si, there is Todamgol the Hanjeongsik restaurant. 

It is located on the second floor of han-yang shopping center. 

Except Sunday, they open business from lunch to dinner every day. 


























Even in lunch time, it was full with people. 

Price is 9000 won for one person. They served sungnyung, scorched-rice water first. 


Nokdu jeon (green gram pancake) was cut into bite-size pieces and mini-Dduckalbi (ground and grilled short ribs with green onion and garlic with soy sauce) was small but well stuffed. 


Salad with lettuce and chicory was fresh and popular for so-called Misijok (married woman who behaves and dresses youthfully). seasoned raw crab with spicy sauce had lots of pieces of meat.

 


Only 10 years ago, Koreans like the table which is 'literally groaning with food' because they can feel being treated well. 

This is because we didn't have enough food at that time. 


However, as the income level rises and adult illnesses increases, eating too much is regarded bad. 

Now it is more important to consider quality than quantity. 

This is the era of well-being food and Hanjeongsik fits it. 


When you prepare Hanjeongsik, you don't have to cook the food fried or roasted with oil. 

Besides, food included in Hanjeongsik is high-protein, low-calorie. The main reason for abdominal obesity is greasy matter of meat and high-calorie diet. 


Traditional Korean food is basically focused on vegetables. Salad with fresh greens and muk (Acorn jelly) is simple but gives satiety. Boiled lettuce is good for circulation system. 



















 






However, Koreans still need little salty or spicy food; perilla leaf seasoned with vinegar and other condiments and Doenjang stew (bean paste stew). 


Seasoned perilla leaf is aromatic and doenjang stew is essential to our table. 

Black rice is elastic and steamed Kodari (a kind of fish) is also good side dish. 


You can buy these side dishes. Seasoned raw crab with red sauce(Yangnyum gyejang) is 24000 won for 1kg and seasoned perilla leaf(Kaenip muchim) is 5000 won for 400g. 

Except steamed Kodari and Nokdu jeon, everything can be refilled if you want.



There is a plenty of space in parking lot, so you can use it for free in two hours. 

You can take out vending machine-coffee for 100 won and profits from here are used to senior citizen who lives alone. 


At dinner, you can order food until 8:30. It was a healthy and warm meal indeed as its name, Todamgol, suggests. 

You should make a reservation beforehand if you don't want to wait for a meal. 



Location : The second floor of han-yang shopping center #21, Juyeop-dong no.75, Ilsanseo-gu, Goyang-si, Gyeonggi-do. Tel : 82-31-905-5592 






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경기 고양시 일산동구 백석동 1198-4 | 토담골
도움말 Daum 지도
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Home made vegetable at backyard


















Location : (Songdae Whaetjip) Kyoungbuk Kyoungju-si Gampo-eup Ohruy-ri 588-6(Kyoungju-si Chuksa-gil 18-90). 

Tel. : +82-54-775-5774 


Infrm. : Maybe not available English, Need reservation.


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Ssam, which means rice and condiments wrapped in leaves of lettuce, cabbage, sesame, or other greens, is good for people who want both fancy and simple food, especially at home.

First of all, almost all ingredients can be used in this dish.  


Kimchi, which is a main dish in Korea, also can be used in Ssam. Chives,  scallion, garlic, and onion are excellent for Ssam, too. If you have a small garden, these ingredients are very basic and easy to get. You can use pumpkin leaf, kail, dandelion, cabbage, and so on. Even though you don't have a garden, you can get these from nearby market. 

If you don't like vegetables, you can use seafood: sea mustard, kelp, and weed.



Ssamjang, a mix of soybean paste and red pepper paste, is a basic sauce when you eat Ssam. Other than this, salted anchovy, shrimp, or clam are also good for sauce.


A thin sliced reddish, stir-fried pork, baked fish, and bean paste stew goes well with Ssam.


This Ssam is similar to wrap. Rice wraps in Vietnam,  burrito or  tortilla in Latin, and food with leaf of corn or palm leaves in  Southeast Asia.


"Myeongdong Yetnal Boribab Ssambab (Boiled Barley & Rice Wrapped in Greens)" nearby Gongdeok Station is famous for its Ssam. Take exit 1 , make a U-turn, and go straight for 10m . Then turn left and go straight for 100m. You can find an intersection. Go straight for 100m again, turn left, and there you go.












Take off your shoes when you enter the room because you should sit on a cushion. This is a generalized way for Koreans but maybe not for foreigners.


They serve rice wrapped in greens with stir-fried black pig, barbequed beef, or sea snail. Also there are boiled barley and pancake with chives. Set menu, which is 24000 won and includes ssamjang with soft-shell clam, stir-fried black pig, boiled barley and various vegetables, is enough for two people.


Unusually, they served scorched-rice water (poured water after cooking rice in an iron pot) and steamed potato.

You can order steamed kimchi with mackerel for 8000 won, fried rice for 2000 won, noodles with a young radish for 3000 won, and extra ssamjang for 5000 won. 




















Huk Dweji (Black pig) is rare because it is raised in some partial areas and famous for its chewy meatiness. One clerk put a basket of vegetables on the table. Lettuce, chili, poached pumpkin leaves, perilla leaf, kail, bok choy, romaine, scallion, angelica root , dandelion, and  napa cabbage!

In freshwater snail-Ssamjang, there were lots of freshwater snail, which has a bitter taste and goes well with soybean paste. 


Put two or three vegetables on your palm and put stir-fried pork, soybean paste, and  garlic if you like. Especially, angelica root has a very bitter taste, so only one piece of it is enough. Mix rice and vegetable side dishes with red pepper paste. You can add perilla oil and make Ssam with that rice.


You can use any kind of ingredients; DIY food!

 A pancake with chives was crispy and aromatic.


Lots of broadcasters and celebrities visited this restaurant. On the wall, their signatures and a frame which says 'Give great fortune to my customers' were hanging. When you have a no appetite or in a tough time, visit this place and refresh yourself.



Location : Dohwa-dong 182-4, Mapo-gu, Seoul. Tel : 82-2-713-2695




[Burger] - Upgraded CryCheeseBurger with French Fries


[Dish] - 'Galbi wa Milbat" nearby Un Jeong Lake Park at Paju


[Dish] - Sundae & Fried Dish in Changsin Golmok Marketplace nearby Dongdaemoon


[International] - Udong store “Ma-Cheu-Ya” - Shinsegae Dept. Store in Yeongdeungpo


[Dish] - Enjoy seeing the blue sea in the center of Seoul! Noryangjin Fisheries Wholesale Market


[Grill] - The ultimate in chewy texture - Daegu Seobu Terminal Makchang Alley


[Grill] - Names and natures do often agree - IlSan Milbat Kalguksu, Seokgalbi


[Dish] - Drug-Gimbap & Bindaetteok - Gwangjang Marketplace


[Stew] - Yeoungdeungpo Mukeunji Maeun Galbijjim – The Development of fermented food


[Grill] - Dak Galbi Sarang Memil Guksi in Nami Island

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서울특별시 용산구 효창동 | Myeongdong Yetnal Boribab Ssambab
도움말 Daum 지도
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Paju

In the old days, Paju (Gyunggi province) was just country side.

However, these days, it has been changed a lot.

From a bridge in Il-San, there is Un Jeong New Town

As its name suggests, there are lots of new apartments in that area.

One of the famous places in this town is a small but beautiful and charming park even though it is not that big as Il-San Lake Park.

Eubi Park, Un Jeong Lake Park, and Un Jeong Geon-Gang Park are connected together and there are various flowers, lake, stream, a fountain and a wading pool for children.


There is a food alley in front of Lotte Castle apartment across from Ga-on Elementary School and it is under construction now. 



Today, I want to introduce a restaurant which is innermostly located; Galbi wa Milbat (Rib and Wheat Field).

There is a huge parking lot, which is very convenient. This store sells not only Galbi (rib) but lunch meal, so usually there are many people. When entered this store, Sutbul dwaeji galbi (charcoal fired-pork rib) stimulated my appetite. 

I ordered Sundubu (Spicy Soft Tofu Stew) and Hwangtaetang (Pollack Soup).

Side dishes are Gang dwenjang (soybean paste stew), Kong namul bap (rice cooked with bean sprouts), Dweji galbi (pork ribs) and Yuja salad citron sauce. The Bap is excellent on Gang dwenjang (Soybean paste) because it is spicy but not that salty. Dweji galbi (Pork rib) with Buchu (chives) salad is also great.


Jjigae (Soup) and Tang (stew) were served in Ttukbaegi (earthen pot) and pancake, sweet pumpkin, Beoseot tangsuyuk (sweet and sour pork with mushroom), and various Vegetable Side Dishes were also served at table.

Aromatic and savory Hwangtaetang (Pollack Soup with perilla) and hearty Sundubu (Spicy Soft Tofu Stew) were 7900 won each.




Eventhough it might be little expensive for one meal, but thanks to its quantity, side dishes, and Sutbul dwaeji galbi (charcoal fired-pork rib), you are willing to pay that cost.

Galbi wa Milbat (Rib and Wheat Field); a good restaurant for delicious and proper meal.


It is located in front of a park, so you can go for a walk after meal with coffee from the Vending machine. 

Go straight to Un Jeong Lake Park direction through intersection nearby Ga-on Elementary School. Then you can find a food alley.

Keep going until you find the very end of this alley. There is a Galbi wa Milbat (Rib and Wheat Field) on second floor.


Location : Wadong-dong, Paju-si, Gyeonggi-do 1400-3 (Ga-on Street 182) 




[Grill] - Names and natures do often agree - IlSan Milbat Kalguksu, Seokgalbi


[Dish] - Drug-Gimbap & Bindaetteok - Gwangjang Marketplace


[Stew] - Yeoungdeungpo Mukeunji Maeun Galbijjim – The Development of fermented food


[Grill] - Dak Galbi Sarang Memil Guksi in Nami Island


[Dish] - Ulkeuni Kodarijjim of Sigol Buttumak in Daegu


[Burger] - Lina’s Sandwich at Gwanghwamun


[Dish] - Pyeonyuk-Won Halmoni Someori Gukbab in Front of Suwon Station


[Stew] - ‘Wondang Gamjatang’ Near Seoul Station


[Grill] - ‘Sankkomjangeo Buljogaegui’ for Delicious Clam Platters


[Dish] - Namdaemun Halmae Wangjokbal, “Dieting, go away!”

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경기도 고양시 일산동구 고봉동 | Galbi wa Milbat
도움말 Daum 지도
Posted by 크레이빙코리아

Delicious clams should be dug out from the sea and be roasted. 

If you set up a tent near the region in which there are lots of clams, you can try the best clams that are shortly caught and roasted. 

However, there is a flaw when eating the clams - sand in clams. 

If you try the clams right after catching them, you can eat sand in the clams and feel very bitter. 


The clams rinsed thoroughly, however, has an interesting chewy texture. You can enjoy them by pulling out and eating them, along with the sound of roasting the clams.  

On the other hand, roasting something on the stovetop may be quite cumbersome. 

You should prepare a brazier as well as charcoal or briquette fire. Also, you should clean up the mess after eating them. 


The burden is not that bigger than the joy of eating clams, but it would be better for you to visit the grilled clam restaurant if you quietly eat clams with your family. 

The one thing you should take care of is the shellfish-toxin. 

The shellfish-toxin that appears near the South Sea from April to May is found in oysters or scallops and has a lethal dose of poison. Therefore, you should avoid eating clams directly caught in spring because the toxin in the clams is not removed even by boiling or freezing them. 

However, you do not need to worry about the clams sold by markets or marts because toxicity on the clams is checked at an early stage of production. 


A clam is one of the oldest ingredients people have eaten.

In history books, Paechong - a shell mound - has the worth in respect of archaeology. Based on it, we can infer the life of the people in that period and the history. 

The shells have acted as the capsules, and preserve the entire ancient ruins in the shell mound. 


Today, we visited a grilled clam restaurant. 

There were less grilled clam restaurants than expected. 

The restaurant we visited mainly serves clams and sea eels. 

When we had seats, seasoned bean sprouts, bean sprout soup, and red chili-pepper paste with vinegar were served. 


After that, pupas, acorn jellied food, and gastropods were served. 

Pupas are a kind of nostalgic food, but unexpectedly they are popular among young people. 

On the other hand, acorn jellied food is healthy food, but young people may not like it. 


A brazier including charcoal and briquette fire was put in the middle of the table; the tongs and the cotton work gloves were served in order to protect our hands against today’s battle with clams. 

Cotton work gloves are especially necessities for roasting clams. 

If you are not careful, your hand may get burned and you lose your appetite. 


The baking sheet was put and then short-necked clams were put on the sheet. 

The short-necked clams looked plump and the clam meat looked delicious. The clams were cooked in 10 minutes while opening their mouths.  

We pulled out the clam meat salted by the sea water and try it with red chili-pepper paste with vinegar. 


I loved the salty taste and the chewy texture. 

The clams were rinsed thoroughly, so we had no problem with eating them. 

We had ordered the clam platter, so we expected the following dish. However, we were satisfied enough with the short-necked clams because they were so delicious. 



The following dishes were pen shells, scallops, and large clams. 

Pen shells are famous for their adductor muscles. For that reason, over half of the ingredients cut in advance were their adductor muscles. 

Another iron plate was put on the baking sheet, and then the adductor muscles of the pen shells and the meat of the large clams were put on it. 


Scallops look nice and you can enjoy its cooking process. 

The iron plate was become heated shortly; the pen shells and the large clams were boiled. 

When they were half-cooked, and then you can pour the sauce with hot peppers on them. 

It was time for dinner and the menu was the roasted clams; we need alcoholic beverage. In addition, the menu was usually eaten as an appetizer with drinks and was seasoned with hot sauce. 


The scallops cooked for some time may pop up. 

The sea water in them may be heated, so you should be careful. 

Before it pops up, you can separate the scallops from the shells. 


When the clams are seasoned enough and 1 or 2 minutes later, you can eat the clams. 

Separate, cut, and put the scallops on the iron plate. Then, cook them with other ingredients. 

Finally, that is the roasted clam on the iron plate. 


The dish was a little bit spicy, but the chewy texture of adductor muscles, the gooey large clams, and the salty taste of the scallops were well-harmonized. 

The shellfish platter needs two iron plates. 

After eating short-necked clams to freshen breath, you can throw a dinner with pen shells, large clams, and scallops. 


We ordered noodles and rice to have dinner. 

One bowl of Doenjang Jjigae(a stew made with fermented soy bean paste) is added to a bowl of rice, and you should pay just 1,000 won more for that.  

Unless we did not have a bowl of rice, we might regret it. 

Doenjang Jjigae was so tasty. 


The price of a shellfish platter, Korean banquet noodle soup, and one bowl of rice (including Doenjang Jjigae) was totally 36,000 won; you can afford it. 

Because it was dinner, not the time for drinks, such a low price was possible. 

If we drank soju advertised by using the top singer Hyo-lee Lee, we might add one more appetizer served with alcoholic beverages. 


The evening of late summer is cool, so the customers prefer the outside to the inside of the restaurant. 

We expected there were some mosquitoes outside of the restaurant, we stayed the inside. However, if you do not wear short pants, you can enjoy the food outside of the restaurant. 

The restaurant named as ‘Sankkomjangeo Buljogaegui (Alive Sea Eels & Grilled Clams)’ is located near Sangdong Station (in Bucheon) on Seoul Subway Line 7. 


How to get there:

(1) Take exit 4 of Sangdong Station on Seoul Subway Line 7 and go straight. 

(2) Go straight about 100M more, cross the street, turn left, and get into the direction of an alley. 

(3) Get into the alley and you can find the restaurant on the corner of the second building on the left. 



Location : (Sohyang-ro 37beon-gil 13-22) 545-15 Sang-dong Wonmi-gu, Bucheon-si, Gyeonggi-do 



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경기도 부천시 오정구 신흥동 | Sankkomjangeo Buljogaegui
도움말 Daum 지도
Posted by 크레이빙코리아

In summer, hot food is not welcomed. 

Cold food beats the heat, and hot food has difficulty beating summer.

However, in addition to Samgyetang(Ginseng Chicken Soup), Budae Jjigae (Army Base Stew) - the representative of hot food - is popular for lunch among the workers. 


Budae Jjigae is especially the Korean style menu. 

There are many kinds of Korean food; Budae Jjigae may be the only food that is 50~60 years old and widely known. 

Budae Jjigae is the rare food that implies the modern history of Korea properly.



As known, it is true that Budae Jjigae originated around the American Army base in order to help Korea after the Korean War.

Ham and sausage, the representative ingredients of Budae Jjigae, are the ones the American soldiers have usually eaten.

Before the Korean War, that kind of ingredients was not usual and there were not such food in Korea. 


The food, which was called Kkulkkulijuk (meaning “pig’s gruel”), made with the leftover from U.S. Army restaurants and has directly shown the moment of Korea.

At that time, Korea was poorer than Philippines and Malaysia; eating three meals was regarded as the luxurious thing. 

In Uijeongbu or Pocheon where U.S. Army stayed, some people started to sell Kkulkkulijuk combined with Kimchi and vegetables. Recently, extra ramen noodles have been added to it. 


The ingredients were not legally authorized but the leftover originally for pigs or stock. They were filtered out and eaten.

The country, Korea, has been developed as a global economic power taking rank with other developed countries, including the U.S. during the half-century. The rocky history makes us so surprised.

Nevertheless, Korean people still enjoy Budae Jjigae.

The blood that makes people like Budae Jjigae runs in Koreans as if Koreans have the will to overcome the sorrow at that time. 



Take exit 2 of Konkuk University Station and you can find Songtan Budae Jjigae & Cheolpangui on the side. 

In hot weather, the restaurant that was cool by the air conditioner was full of the workers working nearby. 

Judging by its location that is near the school, Budae Jjigae does not seem to match the region. However, the restaurant was full of the workers coming from the neighborhood. 


There were some side dishes after ordering Haesanmul Budae Jjigae. 

They were Napa Cabbage Kimchi, Pickled Onions, Seasoned Leeks, and Salted Squids.

Napa Cabbage Kimchi was crispy, and Seasoned Leeks were well seasoned. 


Songtan Budae Jjigae has been stayed in business here over for 10 years. 

Now, the restaurant is on the first floor of the tall building, but it has been here even before the tall building was built.

This restaurant has a tradition compared to the many restaurants that want to try conclusion with the ephemeral items. 


One extra ramen noodle was served. 

I can recommend the service that the small octopus is cut into small pieces. 

The cooked glutinous rice followed by it was mixed with black rice and looks purple; it was too precious to eat. 

In Budae Jjigae, there were lots of mussels, tofu, ham, and sausage.

Whenever I visit this kind of restaurant, it may be asked MSG is safe. 

Of course, I could not taste of MSG in this restaurant. 


When you visit Buk Chang Dong Soon Tofu, which is the well-known Korean restaurant in LA, you can see the menu especially adding MSG. 

Its name is 'ORIGINAL', it means that it is made with some amounts of MSG by the original recipe.

To try the dish made by the original recipe, when I visited the restaurant, I always ordered the menu. 

The soup became thick and I tried the soup. 

It was simple and I could never taste MSG.

In addition, there were lots of sea food in it, and its flavor made me feel the sea. 

For lunch menu, there are the noodles in cold bean soup, the noodles with Kimchi, Mul Naengmyeon(Cold Noodles with Water), and Bibim Naengmyeon (Spicy Buckwheat Noodles with Vegetables) served with 5,000 won as the temporary promotion event for this summer. 

They were good for the simple lunch menu. 

The special event of this restaurant is that you can refill rice and ramen noodles as much as you can. 

This event is for the University students who are not satisfied with just one bowl of rice, considering that the restaurant is located near the university. 


Hamul(Sea Food) Budae Jeongol, including lots of mushrooms, shrimps, and musels, is 7,500 won per one portion, and Songtan Budae Jjigae is 7,000 won. 

The restaurant has the waiters and waitresses who serve customers with smile as well as the cool space.

If you do not have the idea for special food, visit this restaurant. It has Budae Jjiage, the bland menu, and Noodles of 5,000 won that have made the restaurant stay there for a long time. 


Get off Konkuk University Station of Seoul Subway Line No. 2, take exit 2, and look back. Then, you can find the restaurant that is on the first floor of the big building. 



Address : 6-10 Hwayang-dong Gwangjin-gu, Seoul






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[Global] - Songkran can be the good choice when you lose your appetite.


[Burger] - Banana Grill in Seorae Village


[Stew] - 'Sinuiju Chapssal Sundae' Samsung Store of Food Court in COEX


[Stew] - Dongdaemun Dakhanmari (A Whole Chicken) near Seoul Station


[Pasta] - Made In Korea: The Delicious Taste of Korean Style Chinese Food.


[Grill] - Excellent Food and Service at Ho-woo Yangkkochi


[Grill] - Craving Grilled Fish? Head to Sinchon's "Gosami"


[Pasta] - Unlimited Korean-style Soba for 4,500 won? Mapo Instant Buckwheat Village in Hapjeong


[Pasta] - Spannew, an Italian Restaurant in Hongdae


[Burger] - In-N-Out in Korea: Crycheese Burger



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서울특별시 광진구 화양동 | Songtan Budae Jjigae
도움말 Daum 지도
Posted by 크레이빙코리아

A "jumeok-bap", which in direct translation means "Fist Rice" is a ball of rice that is usually filled with some kind of ingredient (most commonly kimchi or tuna) and covered with seasoned sesame seeds. It's a very popular eat in Korea commonly found in "bun-sik" restaurants (분식점), not because it not only tastes good but because it is very inexpensive, usually costing 1,000 won per ball. For this reason, jumeok-baps have become popular for growing kids and teenagers and it is eaten frequently either as a snack or even several for a meal.

 

While on my way from work, I noticed a tiny restaurant with teenagers lining up the door. I noticed that the relatively small restaurant was right across the main door of Bucheon High School and that it was about the time that high school students were normally dismissed from school. I had never seen it before and I realized that it had recently opened, explaining why students were waiting to go through the restaurant doors.

 


The restaurant name was very "new" as well, as it was called "Bongousse Bap-burger", in other words, "Bongousse RiceBurger". It's a franchise that has been becoming popular in Korea and a new joint had been made strategically in front of a large high school.

 

When I first read the word "RiceBurger" my imagination began flaring as I began to think of the different ways a "rice burger" could potentially look like. As I began reading the banners outside the restaurant, I realized that these "Rice Burgers" were actually jumeok-baps, made to look like burgers. Wondering how that could possibly look like, I made my way into this student hub.

What caught my eye as soon as I walked into the restaurant was an entire glass wall devoted to notes and little messages that customers could leave behind. It was nearly packed with different colored comments already, signifying the popularity that this joint has already received so far.





After spending quite some time reading the comments that numerous students left behind, I looked up at the incredibly vast menu atop the counter and was amazed at the nearly unlimited combinations of the "Rice Burger" this place offered.

 

Like most jumeok-baps, these Rice Burgers were also very affordable, ranging from the original costing 1,500 won to the "special burgers'" costing anywhere in between 2,000 won to 3,000 won.



After waiting around the same time it usually takes for bun-sik restaurants to create a jumeok-bap, I received the two Rice Burgers I had ordered: one original and another special just so I could taste both.

 

Opening both up, I realized that it was indeed a jumeok-bap as the restaurant had fortunately accurately advertised. It wasn't very big, but it was enough and packed with flavor and the ingredient that I had chosen.


If you're into "fusion" foods, the Rice Burger might be one you should taste to taste an eerie combination between the American burger and Asian rice. Bongousse is a franchise so you can find them across the peninsula, so when you get the chance and some money to spare, try these Koreanized burgers out.


 

Address: Sosa-gu, Songnae-dong 450-8 




[Stew] - Cow blood and skin mixed in a stew?! Chang-nyeong's famous "Sugure Stew"


[Dish] - A Modernized Cafe In the Midst of Nature: Caffe Raum


[Grill] - ‘TongKun TongGalbi-Generous Rib’ in Front of Hongik University


[International] - Songkran can be the good choice when you lose your appetite.


[Burger] - Banana Grill in Seorae Village


[Stew] - 'Sinuiju Chapssal Sundae' Samsung Store of Food Court in COEX


[Stew] - Dongdaemun Dakhanmari (A Whole Chicken) near Seoul Station


[Dish] - Made In Korea: The Delicious Taste of Korean Style Chinese Food.

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경기도 부천시 소사구 송내2동 | Bonggus bapburger
도움말 Daum 지도
Posted by 크레이빙코리아