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From Serious Eats

Snapshots from South Korea: Soondubu and More from Ddukbaegi Jip

mmm. I'm going to go there and eat tonight.

roboseyo at 5:03AM on 06/25/09

From Serious Eats: New York

Seolleongtang, Ox Bone Broth, from Gahm Mi Oak

Seollongtang is the perfect winter lunch. I know this amazing place...but it's in Seoul. Come on over and I'll show you: probably the second best kimchi I've had in my life. I was once told by a Korean foodie that, because of sulleungtong's blandness, the measure of the soup is in the quality of the kimchi, which provides a counterpoint for the broth. This means the best sorleungddaeng restaurants go for broke on the kimchi, and if you ever find a restaurant with only soolrungteang on the menu, try the kimchi there.

roboseyo at 11:52AM on 06/17/09

From Serious Eats

Snapshots from South Korea: Kalguksu from Myeongdong Gyoja

Myeongdong Gyoja has the hottest really excellent kimchi I've ever had: there's hotter, but it wasn't as excellent. Goes really well with the dumplings.

I've had Kimchi made in north america, and it's a catch 22, because either it has to be imported, so it's not as fresh as what you can get in Korea, or it has to be made with ingredients grown in North America, and the climate and soil are different enough here that the cabbage and radishes and stuff just have a different texture, and aren't quite the same. You may as well just come to Korea, and eat it here.

roboseyo at 11:57AM on 06/01/09

From Serious Eats

Snapshots from South Korea: Rice Cake and Dumpling Soup from Koong

Dan thinks he can hurt me. He can't even find the best dumpling soup in Seoul on his own.

Good write-up, actually. I'm so glad I got to take you there, and as places at which to fill up on the first stop, leaving no room for the other places one is planning to visit during an afternoon of eating, Koong is not a bad choice.

(diagram that sentence if you will)

Take it easy, bud.

-Roboseyo
to understand the inside joke between Dan and me, check this out. It's about halfway down:
http://roboseyo.blogspot.com/2009/05/photo-dump-gyeongju-hi-seoul-festival.html

roboseyo at 11:54AM on 06/01/09

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Recent Comments | Response to Comments

From Serious Eats

Snapshots from South Korea: Soondubu and More from Ddukbaegi Jip

mmm. I'm going to go there and eat tonight.

roboseyo at 5:03AM on 06/25/09

From Serious Eats: New York

Seolleongtang, Ox Bone Broth, from Gahm Mi Oak

Seollongtang is the perfect winter lunch. I know this amazing place...but it's in Seoul. Come on over and I'll show you: probably the second best kimchi I've had in my life. I was once told by a Korean foodie that, because of sulleungtong's blandness, the measure of the soup is in the quality of the kimchi, which provides a counterpoint for the broth. This means the best sorleungddaeng restaurants go for broke on the kimchi, and if you ever find a restaurant with only soolrungteang on the menu, try the kimchi there.

roboseyo at 11:52AM on 06/17/09

From Serious Eats

Snapshots from South Korea: Kalguksu from Myeongdong Gyoja

Myeongdong Gyoja has the hottest really excellent kimchi I've ever had: there's hotter, but it wasn't as excellent. Goes really well with the dumplings.

I've had Kimchi made in north america, and it's a catch 22, because either it has to be imported, so it's not as fresh as what you can get in Korea, or it has to be made with ingredients grown in North America, and the climate and soil are different enough here that the cabbage and radishes and stuff just have a different texture, and aren't quite the same. You may as well just come to Korea, and eat it here.

roboseyo at 11:57AM on 06/01/09

From Serious Eats

Snapshots from South Korea: Rice Cake and Dumpling Soup from Koong

Dan thinks he can hurt me. He can't even find the best dumpling soup in Seoul on his own.

Good write-up, actually. I'm so glad I got to take you there, and as places at which to fill up on the first stop, leaving no room for the other places one is planning to visit during an afternoon of eating, Koong is not a bad choice.

(diagram that sentence if you will)

Take it easy, bud.

-Roboseyo
to understand the inside joke between Dan and me, check this out. It's about halfway down:
http://roboseyo.blogspot.com/2009/05/photo-dump-gyeongju-hi-seoul-festival.html

roboseyo at 11:54AM on 06/01/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

Glad you liked it. I look forward to reading more about your Seoul trip.

-Roboseyo

roboseyo at 7:52PM on 05/14/09

From Serious Eats

7th Seoul International Tteok (Rice Cake) Fair, May 8-9

I might be at the fair... unfortunately, delicate things like the ones pictured would probably dry out by the time they got shipped wherever you were. You'd need a ddeok shop in your town to get them fresh.

I might show up at the fair. Will stay in touch.

roboseyo at 11:48AM on 05/07/09

From Serious Eats: New York

Seolleongtang, Ox Bone Broth, from Gahm Mi Oak

that innocuous salt on the tables is MSG salt!

avisualperson at 5:36AM on 07/07/09

From Serious Eats: New York

Seolleongtang, Ox Bone Broth, from Gahm Mi Oak

They used to sell their kimchi at Gam Mee Ok, but I heard they stopped doing that. It's a shame. And @fressagirl, next time you screw up, you can let them know, and they'll give you more soup to mix. They won't mind, unless you make it a habit of course.

bionicgrrrl at 11:59AM on 06/17/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

That looks wonderful! My mom often pan-fried tteok for breakfast and we would dip it either in honey (my sister) or in soy sauce spiked with vinegar and red pepper flakes (me). I'd never thought of making tteokbokki like this before, though, despite growing up in Seoul. You inspired me to try it at home--easy and delicious, though you have to work fast to keep the sugars in the gochujang from burning.

AppleSister at 9:43PM on 06/02/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

@bionicgrrrl: ...THAT SOUNDS SO GOOD.

Robyn Lee at 3:26AM on 05/17/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

I used to make a crunchy version with sugar and honey when I was little. I thought I invented crunchy ddukboki, but I guess it's in my blood.

bionicgrrrl at 10:42AM on 05/16/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

@foodinmouth: I sense a FOOD CART IDEA! Mmmm.

@janough: Oh nooo, that was the day I didn't go! I'm sorry I missed you. Since the main competition was on Friday, I just went that day. And then the next morning Dan texted me to say I was missing EPIC CUTENESS from the anime convention. (sigh) Oh well, I spent that morning editing photos so at least I was mildly productive.

Robyn Lee at 7:35PM on 05/15/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

can't wait to read about the rest of your trip to seoul! never did see you at the tteok festival, but i did get to meet dan from seoul eats and see a whole lotta awesome costume-clad people at the anime convention!

janough at 7:32PM on 05/15/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

that's pretty awesome to see you could eat rice cakes on a stick in an open market. ah... when will they learn in new york?!

foodinmouth at 10:11AM on 05/15/09

From Serious Eats

Snapshots from South Korea: Hyoja-dong Old Fashioned Tteokbokki

My god I love tteokbokki. It's so addictive, esp. when it's served alongside the other banchan at my favorite (Cleveland) Korean restaurant. It's only the 2nd time I've had tteokbokki, even though we go to this restaurant practically every week -- http://cassaendra.blogspot.com/2009/05/seoul-caliber.html

Cassaendra at 8:39PM on 05/14/09

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