Last Saturday, we were having some people over to have lunch with us on our roof deck. I wanted to do something a little different than the usual summer cookout, but because there’s no real tables to eat at on our roof (just living room-ish outdoor furniture), the food had to be relatively finger friendly. So, I decided I would turn kalbi into tacos.
Category Archives: koreanFood
Kimbap is a Korean dish that looks a lot like a sushi roll. (“Kim” is the Korean word for the seaweed wrapper, and “bap” translates to rice.) And much like a sushi roll, the rice gets rolled with various fillings. But unlike its Japanese cousin, Korean kimbap managed to retain it’s humble roots. Because while you may occasionally come across kimbap topped with something fancy like salmon roe, it’s usually kept pretty simple. And you will certainly never find it with anything douche-y like wasabi mayonnaise. Kimbap, as far as I can tell, is the Korean cultural equivalent of the bologna sandwich.
Last time I was in New Jersey, my sister went to the Korean grocery store and bought me a box of this. I had never seen it before, but she told me I would love it. Problem was, the box was completely in Korean. And I had no idea what the finished product was supposed to taste like.
After trying Kogi Tacos for the first time a couple weeks ago, I wanted to try and make them at home. I made these on the grill, and they were just as good as the ones I had in Los Angeles.
In Chicago, a lot of the Korean-run sushi places are all-you-can-eat. You sit at a table, you order a couple of rolls at a time, you eat, you order some more, you eat some more. I hate all-you-can-eat sushi. It’s frustrating, like a high way with speed bumps. At Minado in Little Ferry, New Jersey, it’s not nearly as frustrating. Because it’s sushi buffet. They set out a ton of sushi, and you go up and eat whatever you want, and you eat it as fast as you want, which is the point of buffet.
While I was at the Korean grocery store, I thought I would try and make some mandu again. This is something that I have done on intermittent occasion in the past, but the last time I made any was during finals in law school. And, since it is that time of year, I thought it was about time for another go.
With my wife still being out of town for work, I continued on my week of Food My Wife Wouldn’t Mind Me Eating Without Her. The next dish I wanted to try to make was chajangmyun. It’s a korean noodle dish made out of black bean paste that I’ve talked about before on this blog. For some reason, this dish always freaks my wife out, but I love it. And given that I have little desire to explore Chicago for Korean restaurants, I decided I would try making it at home.