An'anaviy retseptlar

K-Townda men Seul odamiman

K-Townda men Seul odamiman


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Menga eski do'stim va uning go'zal koreys rafiqasi va uchta teng farzandlari bilan Koreya ziyofati berildi Kan Sux Manxettenning Midtown shahridagi 32 -ko'chadagi Koreytaun shahrida. Yaxshiyamki, bolalar ochko'z edi va biz ofitsiantning koreys tilida davom etayotgan noroziligiga e'tibor bermadik, chunki biz juda ko'p ovqat buyurdik.

Banan, koreys garniturasining cheksiz xilma-xilligi, shu jumladan achchiq kimchi-karam va turpning ikkita navi bor edi. Kapitan Amerika qalqoni kattaligidagi plastinkada xizmat ko'rsatiladigan juda yaxshi sifatli sushi idishi stol markazidagi panjara qizib ketguncha g'oyib bo'ldi. Ofitsiant bolaga chidamli qaychi yordamida mol go'shti va cho'chqa go'shti bulg'og'ini bo'laklarga kesib, barbekyu panjarasiga uzun tayoqchalar bilan qo'ydi, menga eng sevimli taomim berildi: yook hwe. Men ilgari yozgan edimki, bu Osiyo noki, achchiq sos va pishmagan tuxum bilan ishlangan mol go'shti, biftekli tortar ishqibozini xushbo'y qiladi.

Hammayoqni pastasi, xom sarimsoq chinnigullari va piyoz bilan karam barglariga o'ralgan panjara go'shti keyingi safar meksikaliklarga borganimda salat foydasiga un takosidan voz kechishni o'ylashga majbur qildi. Biz olovga yoqilg'i quydik va panjara uchun kalbi, mol go'shti qisqa qovurg'a qo'shdik.

Do'stimning xotini bolaligidan tasalli taomga buyurtma berganida, biz portlashga yaqin edik. Dogani Moochim - bu jelatinli, aniqlanmagan, titragan qaynatilgan go'shtli tovoq, yon tomonida sho'rva va soya sousi. Meni qiziqtiradigan mashaqqatli chaqiriq meni g'azablantirdi - "Bu sizga yoqmaydi" - men tayoqcham bilan bir bo'lak go'shtni yirtib tashladim, sosga botirib tatib ko'rdim. Bu cho'chqaning oyoqlarini eslatardi, men uni yaxshi ko'raman va men ham kechki ovqat mehmonlarimga "yoqmaydi" deb masxara qilganim uchun aybdorman.

Meni o'ldirgan tanaffus, u nihoyat, bu asta-sekin qaynatilgan sigir tizzasi ekanligini aniqladi. Cho'chqaning oyoqlari singari, u terining silliq bo'lishiga yordam beradigan kollagen tarkibiga ega. Mazali va kosmetik jihatdan ham yaxshilaydi.


Achchiq koreys tovuqi

Men koreys taomlarini, ayniqsa koreys tovuqini yaxshi ko'raman. Men ajoyib koreys taomlari ko'p bo'lgan shaharda yashayotganimdan xursandman: koreys barbekisi, tofu uyi, oddiy koreys restoranları, tez tayyorlanadigan taomlar va boshqalar.

Koreya taomlari haqida gap ketganda, ishonchim komilki, siz Koreya barbekisini yaxshi ko'rasiz, masalan, Koreya barbekyu tovuqi yoki kalbi (barbekyu qisqa qovurg'a).

Men tovuqni yaxshi ko'raman va har doim koreys uslubidagi achchiq tovuqni yaxshi ko'raman.


Qo'shimcha: tegishli retseptlar

Haqiqat shundaki, oxirgi bir yil ichida Chang sabzavot bilan ovora edi. U hamma vaqt cho'chqa go'shti qornini qayta ko'rib chiqdi, u bir vaqtlar u yoqtirgan ingredient. & quot; Ehtimol, biz va yaqinda qorinni sotishni to'xtatamiz. & Cho'chqa go'shtining boshqa bo'laklarini topish juda yaxshi bo'lardi & apost. Siz barqaror bo'lishni xohlaysiz, butun cho'chqadan foydalanmoqchisiz, odam. & Quot

Barqarorlik asrlar davomida Koreya buddistlari dietasining asosi bo'lib kelgan. Koreya ma'badi oshxonasi bir nechta qat'iy qoidalarga amal qiladi: go'sht, baliq yo'q, deyarli barcha ingredientlar (mugwort va deodok, shifobaxsh xususiyatlari uchun qadrlanadigan o'tlar) ma'bad hududida yoki uning yonida o'stirilishi yoki terib olinishi kerak.

Andong shahri yaqinidagi buddaviy rohiblar ibodatxonasi bo'lgan Yongsusadagi oziq -ovqat festivalida qisqa to'xtash chog'ida, Janubiy Koreya haqidagi savollarga pistirma qilgan jurnalistlarning kichik guruhi Changni chetlab o'tdi va bu uni chetiga qo'ydi. U ota-bobolarining vatani bilan sevgi-nafrat munosabatlariga ega. Konfutsiychilikka asoslangan mamlakatning qarindoshlarini hurmat qilish odati uni noto'g'ri tomonga siljitadi. & quot; Menda hokimiyat vakillari bilan muammo bor & quot; dedi u. Va keyin past baho berib jilmayib qo'ydi.

Chang koreys taomlari va ingredientlaridan ilhomlanganligini hech kim inkor eta olmaydi va u o'z imzosida qovurilgan cho'chqa go'shtini an'anaviy koreys oshpazlari kabi istiridye bilan birlashtiradi. bo äm Momofuku Ss äm barida. Ammo u koreys oshpazini belgilashni yoqtirmaydi: "Men amerikalik oshpazman". "Uning oshpazligi Yaponiya oshxonasiga bo'lgan ehtiromini ko'rsatadi va Koreya va Yaponiya o'rtasidagi murakkab va ko'pincha antagonistik tarix. Masalan, u qo'ziqorin bulyonidan tayyorlangan chard-shiitake sho'rvasiga yapon tili bilan bezatilgan udonli noodle qo'shadi.

Oxir -oqibat, Changni ilhomlantiradigan narsa bu an'anaviy taom boshqa madaniyatda qanday rivojlanishi mumkinligini tasavvur qilishdir. & quot; 17 -asrda, masalan, koreys amerikalik janubga ko'chib ketgan bo'lsa, nima bo'lishini tasavvur qilishni yaxshi ko'raman. Ovqat qanday bo'lardi? Yoki agar portugaliyaliklar Koreyaga kelib qolsalar -chi? Bu mening eng katta uy hayvonlarimdan biri. Men shunchaki mazali narsa tayyorlamoqchiman

Chang nihoyat, Mungyeong shahri yaqinidagi Daeseungsa ibodatxonasining forposti bo'lgan Buddist rohibalar uchun 14-asr Yunpilam ma'bad majmuasiga kelganidan so'ng, dam olishni boshladi. Seuldan haydash deyarli uch soat davom etdi. Bizning tepamizda pagoda uslubidagi tomlar ostidagi tasma bilan bo'yalgan ekranli eshiklar va rang-barang buddist ramzlari bo'lgan yog'och inshootlarga olib boradigan tor tosh yo'llar bor edi. Binolar soyabon qarag'aylari bilan qoplangan, muqaddas tog 'Sabulsan yonbag'irida joylashgan edi.

Yilning boshqa paytlarida 30 ga yaqin rohibalar uchun kichik ilmiy markaz bo'lib xizmat qiladigan ma'badda o'sha paytda atigi yarim o'nlab ayollar bor edi. Boshi qirqilgan kulrang libosli rohiba bizni kutib oldi va bizni Budda ma'badiga olib keldi, u erga kelgan mehmonlar Buddani kutib olishlari va ta'zim qilishlari kerak edi. Qurbongoh bo'sh edi, uning markazida ulkan uchta oltin Buddaning o'rniga, osmonni o'rab turgan keng deraza va tepada muqaddas tosh bor edi. Aytishlaricha, tepalik VI asrda osmondan tushgan to'rtta Budda o'yilgan ulkan qoyadan paydo bo'lgan.

Tashqarida, oshxona orqasida (ko'pincha ma'bad majmuasining markazida joylashgan) 20 yoki undan ortiq ulkan qora sopol idishlar, achituvchi pastalar va suyuqliklar bilan to'ldirilgan edi. & quot; Koreya taomlari fermentatsiya jarayonidan iborat, - dedi Chang. U bir nechta qozonga ishora qildi. & quotBu erda muqaddas uchlik — qizil qalampir pastasi, soya pastasi va soya sousi. Koreys oshpazligining asosi. & Quot

Devid Chang Yunpilam rohib Eunvu bilan. Rasm va#xA9 Uilyam Meppem.

Ko'p o'tmay, biz ma'badning xo'jayini Eunvu bilan tanishdik, u ellik yoki oltmishlarga kirgan, boshi yaltiroq va oq kulrang zig'irdan oqqan xalat kiygan. Hurmatli Yunvu Koreya buddist dunyosida ta'lim berishga va ma'bad taomlariga bag'ishlangani uchun juda hurmatga sazovor. U bizni bahor gullab -yashnashi paytida portlashi turgan azalea, magnoliya va gilos daraxtlari bilan o'ralgan hovliga olib keldi. Bizning yo'riqchimiz, doktor Jeong-Woo Kil, 2009 yilda Koreya ibodatxonasi taomlari festivaliga asos solgan tadbirkor, rohibalar odatda atigi uch-to'rttasini eyishini tushuntirdi. banchan (yonma -yon ovqat) har bir taomda, guruch bilan birga. Lekin bizdan oldin kamida 20 ta vegetarianlar tarqalgan edi banchan mis idishlarda: karam-miso sho'rva, kimchi, kongjyon (sabzavotli soya pancakes), baek kimchi (qarag'ay yong'oqli oq kimchi), tuzlangan ginseng va turpli salat, tempura uslubidagi qo'ziqorinlar. Bu oxirgi ikkita taom keyinchalik Changni shirin-nordon, soya va asaldan yasalgan turp va sholg'omni guruch kraker va qo'ziqorinli qo'ziqorin bilan xizmat qilishga ilhomlantirdi.

Chang tarqalishdan taassurot qoldirdi. & quotBu opa -singillar buni davom ettirdilar. Men Ferrani bu erga olib kelishim kerak, - dedi Chang, Ispaniyaning bosh oshpazi El Bulli Ferran Adri va#xE0. Chang go'sht, piyoz yoki sarimsoqsiz tayyorlangan taomlar shunchalik kuchli ta'mga ega bo'lishi mumkinligiga ishonmadi. (Koreya buddistlariga sarimsoq va piyoz kabi sabzavotlardan foydalanish taqiqlangan, ular quotot va meditatsiyaga chalg'itadi.)

Chang uy quritilgan kartoshka chiplarini sinab ko'rdi. & quot; Pringle kabi, lekin yaxshiroq, & quot; dedi u. Chipslar uning taomidir: tayyorlashdan ko'ra qiyinroq. Chang va uning boshqa qismidan juda yoqqanidan so'ng, Eunvu retseptdan voz kechdi: Asosan, rohibalar bo'laklangan kartoshkani bir kechada suvga solib, keyin chiplarni qaynoq suv bilan to'kib tashlang va qovuring.

Mikroavtobusda Seulga qaytayotganimizda, Chang o'z tajribasi haqida fikr yuritdi. & quot; Men bunday cheksiz navlar borligini bilmasdim namul, - dedi u, koreyscha atamani ishlatib, odatda unib chiqqan, ildiz yoki ko'katlardan tayyorlangan sabzavotli sabzavotlar. & quot; Men Nyu -Yorkda har xil qutulish mumkin bo'lgan tog 'sabzavotlarini topishga ulgurgan bo'lsam edi. & quot; U o'zini Markaziy bog'da butalar orasidan qo'li va tizzasida qazayotganini tasavvur qilib kuldi. U davom etdi, & quot; Hozir Evropada naturalizm tomon katta harakat bor. Osiyo buni Evropadan oldin qilar edi

Yana bir tushdan keyin biz Seulning shimoli-g'arbiy qismidagi milliy bog'dagi XII asrda tog'da joylashgan Jinkvansa ibodatxonasiga tashrif buyurdik. Biz ochiq kulrang buddist libosga aylandik, bu Chang va istamaslikka qaramay, unga juda mos edi. Bizning yo'lboshchimiz, Doan ismli yosh rohiba, bizga Budda qanday ta'zim qilishni va ibodat qilishni ko'rsatdi, nafas oluvchi va yogik quyosh salomiga o'xshash harakatlar bilan. Doan shunchalik g'ayratli ediki, bizni chaqirganida, uning ko'zlaridan nurlar otilganday tuyuldi, & quot; Fikringizni oching! Pashsha! Yorqin! Bing! & Quot

& Bajarildi. Men sizga nima ichishni xohlayman, - deb g'azablandi Chang, unga hayrat va hayrat bilan tikildi.


Tuxum, lazzat, yashil piyoz va selderey bilan janubiy ruhiy taomlar tarzida kartoshka salatini qanday tayyorlash mumkin!

Yaxshi qadimiy janubiy kartoshka salatasi. Yaxshi eshitiladi, to'g'rimi? Men tushundimki, men bu erga boraman va kelgusi oyda barbekyu mavsumi boshlanishidan oldin janubiy uslubdagi kartoshka salatining versiyasini baham ko'raman. Bundan tashqari, siz ham anchadan buyon so'rayapsiz. Ishonasizmi yoki yo'qmi, men bir necha yil oldin kartoshka salatining retseptini joylashtirgandim. Ammo, o'shandan beri men bir nechta ingredientlarni o'zgartirdim va men ham tayyorgarlik bosqichlarini o'zgartirdim. Sizga janubiy uslubdagi kartoshka salatini qanday tayyorlashimni aytib beray!

Keling, kartoshkadan boshlaylik. Men kartoshka salatida oddiy rus kartoshkasidan foydalanaman. Bilaman, ko'pchilik ruscha kartoshkani faqat pishirish va maydalash uchun yaxshi deb o'ylaydi, lekin asal, bu haqiqatdan yiroq. Mening oilam va men har doim janubiy kartoshkali salat retseptlarida rus kartoshkasidan foydalanganmiz va bizda hech qachon muammo bo'lmagan.

Men kartoshka salatida qaynatilgan tuxumdan foydalanaman. Men kartoshka salatini yutmagan odamlardanman, agar tuxum bo'lmasa! Haqiqiy janubiy va jonli taomli kartoshka salatida tuxum bor .. Va uning ko'plari!

Tuzlangan yoki lazzatlanadimi? Bu haqiqatan ham sizga bog'liq. Onam har doim kartoshka salatida tug'ralgan arpabodiyonli bodring ishlatgan. Menga tuzlangan bodringdan foydalanishni o'rgatishdi. Ammo, yoshim ulg'aygan sayin, men lazzatni ishlata boshladim. Men shirin va arpabodiyonning kombinatsiyasidan foydalanaman, lekin siz yoki undan foydalanishingiz mumkin.

Janubiy kartoshka salatidan ajoyib taomga ega bo'lish uchun sizda ajoyib kiyinish bo'lishi kerak. Ba'zilar mo''jizaviy qamchidan kartoshka salatidan foydalanishadi, lekin bu erda- bu sizning his-tuyg'ularingizga zarar etkazadi! Men kiyinish uchun asos sifatida Best Foods mayonez aka do'zaxdan foydalanaman. Keyin men oddiy sariq xantal va tuzlangan bodring sharbatini qo'shaman (mening maxfiy ingredientim hech kimga aytmaydi! Shhh!). Hammasi aralashtirilgandan so'ng, men ta'mga, ziravorga qo'shaman va aralashtiraman. Keyin Voila .. Mening kartoshkali salat kiyinishim tugadi!

Ooh, unutishdan oldin men ham yaxshi piyoz ishlataman. Men sariq piyozdan foydalanardim (ba'zida shunday qilaman!), Lekin men janubiy uslubdagi kartoshka salatining retseptida yashil piyozdan foydalanishni juda yaxshi ko'raman. Bu faqat mening afzalligim. Agar xohlasangiz, albatta, sariq, oq yoki hatto qizil piyozdan foydalanishingiz mumkin.

Hamma narsa aralashganidan so'ng, men kartoshka salatini yaxshi va sovuq bo'lguncha muzlatib qo'yaman. Bu juda oddiy. Men odatda bu kartoshka salatiga barbekyu taomlari bilan xizmat qilaman, masalan, Barbekyu Oxtails, va hatto mening shirin va cho'chqa go'shti zaxira qovurg'alari.


Boshlash uchun shirin kartoshkani juda yumshoq bo'lguncha qaynatib oling.

Drenajlang, so'ngra ularni sut bilan maydalang va bir chetga qo'ying.

Keyin, un, shakar, tuz va pishirish kukunini oziq -ovqat mahsulotlarini qayta ishlaydigan idishga aralashtiring.

Va keyin aralashma qo'pol taomga o'xshaguncha qayta ishlang. (Agar siz oziq -ovqat protsessori bilan ovora bo'lishni xohlamasangiz, qo'llaringizni yoki qandolat maydalagichdan ham foydalanishingiz mumkin.)

Un aralashmasini idishga o'tkazing va shirin kartoshka aralashmasini qo'shing.

Aralash bir hil holga kelguncha katlayın, kerak bo'lganda ko'proq sut qo'shing.

Xamirni unli yuzaga aylantiring va bir necha marta yoğurun.

Keyin xamirni taxminan 3/4 dyuym balandlikdagi aylanaga bosing.

Pechene yoki stakan yordamida dumaloqlarni kesib oling, so'ngra pecheneni pergament bilan qoplangan pishirish varag'iga qo'ying.

Pastda oltin bo'lguncha va tegib turguncha 12-14 daqiqa davomida pishiring.

Ayni paytda, bir piyola ichida yumshatilgan sariyog ', asal va doljinni birlashtirib, asal yog'ini tayyorlang.

Pechenelarni pechdan asal yog'i bilan iliq holda xizmat qiling. Xursand bo'ling!


Mijozlarga koreys tilida xizmat ko'rsatish

Men ’m bu restoranda sherik sifatida, iloji boricha biznesning ko'p qismini o'rganishim kerakligini his qildim. Men oshxonadagi har bir bekatni o'rgandim va panjara tashqari, men har birida juda yaxshi. Men barbekyu dasturini ham boshqaraman. Endi oshxonamizda oshpazlar etarli, men polni qanday ishlashni bilaman. Men o'n besh yil ichida server bo'lmadim. Aytishlaricha, bu velosiped haydashga o'xshaydi. Bilasizmi, men yaqinda velosiped haydadim. 42 yoshida, u 10 -dagi holatga o'xshamaydi.

Bizning doimiy serverlarimiz asosan talabalardir. Bu ta'til vaqti va ular ta'til paytida pul ishlashadi, lekin ular ham bu ta'tildan bahramand bo'lishni xohlashadi. Bizning asosiy serverlarimiz shu hafta plyaj bo'ylab sayohatga chiqishadi. Bugun men ularning o'rnini bosadigan birinchi kuni bo'ldim. Boshqa yagona server - bu Yangi Zelandiyadan kelgan yigit edi, u hozircha mashg'ulotlarda va endigina koreys tilini o'rgana boshladi.

Men ilgari jadval konfiguratsiyasini bilib olganman. Men buning tizimini bilaman. Men chiptalar tizimini bilaman. Qolgan qavat qanday ishlashini bilishim kerak bo'lgan bir nechta tafsilotlar bor.

Men bilishim kerak bo'lgan eng muhim narsa bu koreys tilidagi foydali iboralar edi. Ko'p yillar davomida koreys tilini tasodifan o'rganganim menga grammatikani yaxshi o'rgatdi, shuning uchun menga iboralarni eslab qolish osonroq edi, lekin bu so'zlar og'zimdan birinchi marta chiqib ketganda ham qiyin edi. Qanchalik iborani boshimga mashq qilsam ham, uni odamga aytganim miyamning qizarib ketishiga olib keladi va nogginimni qayta ishga tushiradi. Men 󈨞 -larda server bo'lganimda, men uyatchanligimni engishga yordam berganim uchun ishlaganman. O'sha paytdagi eng qiyin narsa o'zimni yangi stol bilan tanishtirish edi. Muzni sindirib tashlagach, o'zimni yaxshi his qildim. Bugun koreys tilida gaplashish qiyinligi tufayli men bu eski asabiylikni yana sezdim.

Mana men ishlagan uchta ibora.

편한 자리 앉으 세요 Pyeonhan jari anjeuseyo. Iltimos, o'zingizga yoqadigan joyga o'tiring. ” (To'g'ridan -to'g'ri “) qulay o'rindiqqa o'tiring. ”)
Bizda qattiq o'rindiqlar yo'q. Shunday qilib, biz mehmonlarni kutib olamiz va ulardan qancha odam borligini so'raymiz. Keyin biz ulardan xohlagan joylariga o'tirishlarini so'raymiz ’d. Keyin oshxonaga qancha odam o'tirganini aytamiz.

하시면 사이드 메뉴 선택 할수 있어. Seteu hasimyeon sa-ideu menyu seontaek halsu-isseoyo. “Agar siz to'plamga (kombinatsiyaga) buyurtma bersangiz, yon menyudan tanlashingiz mumkin. ”
Bizning gamburger kombinatlarimiz uchun odamlar yonma -yon tanlash imkoniyatiga ega bo'ladilar (kartoshka, piyoz halqalari, sarimsoq).

은 카운터 에서 해주세요. Jumuneun qarshi-eseo haejuseyo. “ Iltimos, peshtaxtaga buyurtma bering. ”
Buni aytishning yanada oqilona usuli bor, lekin menga oddiy, ammo muloyim narsa kerak edi. Tushlik paytida mehmonlardan registrga buyurtma berishlarini so'raymiz. Tushlikka shoshilinch ravishda server sifatida kirganimdan so'ng, men buning sababini tushunaman. Ikki kishi mehmonlarni kutib olishlari, menyuni tushuntirishlari, ichimliklar va likopchalar berishlari uchun bu juda qiyin. Tizimni sekinlashtirmasdan, serverlar to'liq stol usti xizmatini ko'rsatolmaydi.

Sizga aytamanki, men hamma bekatlarda ishlaganim yaxshi bo'ldi. Biz ko'plab mehmonlarni o'tirganimizdan va ichimliklar ichganimizdan so'ng, biz gamburgerlarning chiqishini kutdik. Men sovuq stantsiyani jiddiy qo'llab -quvvatlaganini ko'rdim, shuning uchun qo'lqop kiydim, sakrab tushdim va unga buyurtmalarni bajarishga yordam berdim. Keyin qo'lqopimni tashladim va bu buyurtmalarni bajardim.

Uyning old qismi, xuddi uyning orqa qismi kabi, hamma narsa tizimlar bilan bog'liq. Ritmlar. Bir necha marta, men yangi iboralar bilan o'zimni qulay his qila boshladim. Men hatto boshqa narsalar bilan gaplashardim va muammolarni koreys tilida hal qilardim. Bu mehmonlar aytguncha edi, “Yo'q. Biz ingliz tilida gaplashamiz. ”


MSG tuzi va#038 qo'ziqorinli ziravorlar: lazzat tezda tuzatiladimi?


Bir necha oy oldin, Kaliforniya shtatining Oklend shahridagi koreys restoranida tushlik qilayotganda, men stol ustidagi tuzli idishda uzun uzun kristallarni ko'rdim. Bu tuz bilan aralashtirilgan MSG edi. Men tushlikdagi sherigim Linda (Koreyada tug'ilgan amerikalik) dan ziravorlar kombinatsiyasi haqida so'radim. Uning javobi: "Eh, ko'plab koreys taomlarida MSG bor. Hamma joyda ".

Keyin men Seulda yashovchi do'stim va bu saytga tez-tez tashrif buyuruvchi Yun Xo Ridan bir nechta parvarish paketlarini oldim. Yun Xo AQShga ketayotgan edi va men o'zimga qiziq bo'lgan Koreya ingredientlarini o'z ixtiyori bilan oldi. "Sizda MSG tuzi bo'lganmi? Bu juda yaxshi ", dedi u elektron pochta orqali. Yun Xo oddiy tuzni ham ishlatadi.

Men ovqat tayyorlashda kimyoviy usulda ishlab chiqarilgan MSGdan foydalanadigan odam emasman. Tabiiy glutamatlar, masalan, soya sousi, baliq sosu, pishgan pomidor, quritilgan kelp (kombu) va quritilgan shiitake qo'ziqorini kabi tarkibiy qismlarda bo'lishi mumkin. Ha, Yun Xo oq granulalar sumkasini parvarishlash paketlaridan biriga tiqdi va men uni sinab ko'rishim kerak edi. Men uni o'z -o'zidan mazali, juda mazali shirin deb topdim.


Plastik qadoqlarda faqat koreyalik xangul (tepada, chapda) belgilar bor edi va Yun Xo koreys MSG tuzi 90% tuz va 10% MSGdan iboratligini tushuntirdi. Daesang tomonidan Koreyada ishlab chiqarilgan tuz MSG bilan qoplangan. Oklend restoranida oddiy tuz oddiy MSG bilan aralashtirilgan.

Koreyalik MSG tuzlarining ikkala kulgili tomoni shundaki, men ularni ovqatlarga sepganimda sho'rlikni tatib ko'rmaganman. Ular oziq -ovqat mahsulotlariga sezilarli ta'sir ko'rsatdi. Men MSG ta'siri tufayli yoki tuz men odatdagidek sho'r bo'lmagani uchun ko'proq kiyishni davom ettirdim. Biz tanglayimizni vaqt o'tishi bilan qandaydir tarzda reaksiyaga o'rgatamiz.

Men MSG tuzini pishirish jarayonida ishlatganimda ko'proq ishlatganimni ko'rdim. Xizmat qilishdan oldin yoki mehmonlar o'zlariga yordam berishlari uchun dasturxonga sepish uchun tuzni tuzlash yaxshiroqdir.

Koreya tuzidan foydalanish meni Xitoy va Janubi -Sharqiy Osiyo bozorlarida sotiladigan Tayvan qo'ziqorin ziravorlarini (yuqoridan, o'ngdan) olishga majbur qildi. Ishlab chiqaruvchi Po Lo Ku Trading, ziravorni ko'pchilik odamlar pishirishda ishlatadigan MSG va tovuq mohiyati o'rnini bosadi. "Bu mahsulot ishlatilganda tuz yoki monosodyum glutamat kerak emas", deb da'vo qiladi u. Paketda xitoy, ingliz va vyetnam tillari mavjud bo'lib, ular oshpazlarning keng auditoriyasiga sotilishini bildiradi.

Qo'ziqorin "MSG" qo'ziqorin kukuni, tuz, qo'ziqorin ekstrakti, kaltsiy kukuni va B (B vitamini?) Dan tayyorlangan. MSG tuzining oq donalari xuddi tuzga o'xshaydi, qo'ziqorin ziravorlarining bej donalari menga solod kukunini eslatadi, ammo ta'mi unga o'xshamaydi!


Men qo'ziqorinli MSGni shkafda bir necha oy saqladim va vaqti -vaqti bilan, sho'rva ishlatilmaydigan sho'rva tayyorlaganimda, suvga qo'ziqorin ziravorlarini qo'shaman (odatda bir oz qovurilgan piyoz va boshqa sabzavotlarni o'z ichiga oladi).

Ta'sir juda yaxshi, men ilgari yozgan qushqo'nmas asosidagi soxta MSGdan yaxshiroq. Siz uzoq vaqt qaynatilgan bulonning tovuq-y yaxshiliklari bilan to'la emasligini sezasiz. Hey, bu pishirishning yarim uy qurilishi usuli. Misol uchun, tez -tez qo'limda quritilgan xitoy tuxumli makaron bor. Noodle "bir zumda" tayyorlanadi, lekin ular tarkibida asosan MSG, tuz va shakar bo'lgan "xushbo'ylashtiruvchi" paketlar mavjud emas. Mening ishim - qo'ziqorin ziravorlari. Kamchilik shundaki, bu buyumlar 500 g (17 untsiya) sumkalarda bo'ladi, bu juda ko'p ishlatiladi. Xudoga shukur, ishlab chiqaruvchi 3 yil davom etishini aytadi!

Menda juda ko'p narsa bo'lgani uchun, men onamga berdim, u ovqatida MSG -ni ishlatadi. U oq va bej ziravorlarga shubha bilan qaradi. Umid qilamanki, u ularga to'lqin beradi, lekin u o'ta an'anaviy an'anachi. Iltimos, eski uslubdagi MSG, iltimos!

Menga kelsak, menga bu ta'mni yaxshilaydigan ziravorlar yoqadi, lekin ular mening oshxonamga qo'shilmaydi. Ularni sinab ko'rish juda qiziqarli va qiziqarli, lekin boshqa odamlar qanday ovqat pishirayotganini va lazzatlanishini tushunish yaxshidir.

Koreya MSG tuzi yoki Tayvan qo'ziqorinli ziravorlar bilan tajribangiz bormi? Ularni quyida baham ko'ring.


Men ikkita chiroyli va sarguzashtli onaning onasiman va ajoyib va ​​qo'llab -quvvatlovchi odamning xotiniman. Men har doim ovqatlanishni biladigan, tabiatni sevadigan ruh bo'lganman. Oziq-ovqat o'simliklariga asoslangan hayot tarziga yo'l topish mening kimligimni to'liq ifodaladi.

Sog'lom bo'lish uchun ko'p harakat qilgan bo'lsam -da, men deyarli 70 kg ortiqcha vaznga ega edim. Vaqt o'tishi bilan tobora yomonlashib borayotgan ko'plab sog'liq muammolari meni kutib oldi. O'simliklarga asoslangan dietaga o'tish mening tanamga shifo berishga va u olib kelgan ortiqcha vazndan xalos bo'lishga imkon berdi. Bu meni o'rab turgan go'zal tabiat bilan to'liq bog'lanishimga imkon berdi.

Sizdan umid qilamanki, siz sog'lom va sog'lom bo'lishingiz mumkin, chunki oddiy va to'liq oziq -ovqat o'simliklariga asoslangan hayot tarzi. Men siz haqiqatan ham qanchalik qadrli va qobiliyatli ekanligingizni va sizga kerak bo'lgan hamma narsa sizning ichingizda ekanligini tushunishingizni xohlayman. O'z -o'zini sevish har doim sizni nafratdan uzoqroq qiladi. Siz go'zalsiz.


Seulda dam olish kunlari

Jadvallar qanday aylandi! Hammaga ma'lumki, Joshiya + men turmush qurganman + erta turmush qurganman (taxminan 5 oy oldin), men Provoda Aveda Institutida, kosmetologiya maktabida ishlaganman.

Men Avedani yaxshi ko'raman, institutni yaxshi ko'raman, + men odamlarni yaxshi ko'raman, shuning uchun men o'z ishimni yaxshi ko'rardim. Navi. Bu qandaydir sevgi/jirkanch munosabatlar edi. Men maktabning skauti/ishga yollovchisi + bo'lgan barcha kelgan o'quvchilarga + kosmetologiya yoki estetika maktabiga borishga qiziqqan har bir kishiga mas'ul bo'lganman. Asosan, bu pozitsiya- bu jamoatchilik bilan aloqalar, marketing, cheerleading, hayotiy murabbiylik + eng ko'p sotish. Bu menga poshnalar, qora kiyimlar, lab bo'yog'i, + eng muhimi, yoqimli tabassum, shuningdek yuqori darajadagi energiya, aloqa, pozitivlik va + professionallikni saqlashimni talab qildi. Salqin shkaf, zamonaviy soch turmagi, ajoyib hamkasblar, + ko'p kofein, bu ishda nima xato bo'lishi mumkin? Aslida unchalik emas edi hayoliy .. shubhali onalardan tashqari, boshqa millionlab maktablarning raqobati, + albatta, muvaffaqiyat mezonlari. Bu orzu qilingan ish bo'lib, haqiqatga aylandi +, haqiqat bilan birga ish keladi! Men ishladim + ishladim + ishladim .. + Menga 94,6% yoqdi. Agar siz Yoshiyodan hayotimizning bu davri nima deb nomlanishini so'rasangiz, u buni qora deb atagan bo'lardi HIPPIE Jahannam bu erda iblis Aveda kiyadi (+ ha, u Har doim kino bilan bizning hayotimizni taqqosladi Iblis Prada kiyadi).

Asal oyimda telefonimda …

Mening telefonimda do'stimning to'yida …

Muammo shunda edi ... Men o'z ishimni yaxshi ko'rardim, shuning uchun bor narsamni qo'ydim. Albatta, Yushiyo o'z kasbimni tanlaganimdan, bizni qo'llab -quvvatlaganimdan +, oxir -oqibat qilgan ishimni yaxshi ko'rganimdan xursand edi, lekin aslida bu ikkimizga ham qiyin edi. U maktabning 2 ta semestrini qoldirdi +, haftasiga 20 soatlik ish bilan band edi, bu unga nafaqat mendan ko'proq vaqt, balki muhimi, 24/7 tashvishidan ancha past bosim + tashvish berdi. Ko'p marta u o'zini munosabatlarimizda ko'p harakat qilgandek his qilar edi +, men bundan kam g'amxo'rlik qila olardim. Shunda men yomonlashardim, “salom, men bugun 12+ soat ishladim + hali yuborish uchun bir nechta elektron pochta xabarlari bor .. Men charchadim, ochman(chunki men kun bo'yi ovqatlanishni unutib qo'yardim .. minus tako qo'ng'iroqli issiq sous va/yoki hamkasbim kabinetga yugurgan va ochlikdan quturgan it kabi yugurganimdan keyin), + miyam kun bo'yi gapirishdan qizarib ketgan. Ertaga kiyadigan toza qora kiyimim yo'q(bu har doim yolg'on edi, chunki menda H & ampM + Forever 21 qora kiyimlari bor edi) + siz bilan kechki ovqat tayyorlashimni xohlaysizmi, chunki bu qiziqarli uchrashuvga o'xshaydi? Yoki kino ko'rishga +, keyin bu haqda gaplashishga ?? SIZ JIDDIY GAPIRDINGIZMI?? Sizni sevishimni bilmayapsizmi? Biz bunga qanoat qila olamizmi? ” Men shunchaki tinchlikni, har qanday ovqatni, + orqamni ishqalab qo'yishni xohlardim, men instagramda tweak qilganimda + kundan boshlab detoksga ish bilan bog'liq so'nggi va#8217 xabarlarni yozdim. Men g'azablanardim, ‘Bu kun nima qilasan ?? Kunduzi bo'sh vaqtingiz bo'lsa, nega men kechki ovqatga yordam bermaganim yoki kiyimimni buklamaganim uchun o'zimni aybdor his qilishim kerak? Tushunyapsizmi, men qanchalik qattiq mehnat qilyapman? Ha, men kun bo'yi ijtimoiy tarmoqlarda shunchaki rohatlanayotganga o'xshayman, chunki bu mening ishim! Men sizlar uchun juda ko'p ishlayman! Biz uchun! Nega siz mehnatkash qiz do'stingiz/kuyovingiz/xotini/boo thang bilan faxrlanmaysiz? Nima .. siz kutamanmi? Siz qandaydir jinsiy, an'anaviy, misoginistsiz. ’ (yaxshi, men bilardimki, Jo misoginist emas edi- u menga uylandi. Duh. Men bilardimki, u faxrlanardi + faqat yaxshi niyatli edi, lekin men uyqusizlikdan keyin himoyalanishim mumkin edi + kofein ko'p) Joning hafsalasi pir bo'lib, u shunday o'ylardi, ‘Siz menga 2 soat oldin uyda bo'lishingizni aytgandim +, kechki ovqat tayyorlamoqchi bo'ldim, lekin hozir sovuq. Men uyga kelguningizcha ovqatlanishni kutdim, shuning uchun men xafa bo'ldim +. Nima muhim bo'lishi mumkin? Siz shunchaki Tiff bilan o'tirgansiz, ’ Nega xo'jayiningiz mendan ko'ra ko'proq yoqadi? Men ham bandman, bilasizmi, SURADINGIZGA RAHMAT. MEN SIZNI YAXSHI SEVAMAN VA SIZ BILAN VAQT QILMOQCHIM! ’. (E'tibor bering: biz hech qachon bir -birimizga ovoz chiqarmaganmiz, “. ” faqat diqqat uchun. .. Jo meni qo'rqitib qo'shishingizni xohladi, chunki siz hammangiz u nazorat qiladi + haqorat qiladi deb o'ylaysiz. Yo'q, u Yo'q. Bu, ehtimol, aksincha, agar biror narsa bo'lsa .. O'G'ILLIK!) Ammo, nihoyat, biz eski hayotimizni tashlab, iflos lo'lilarga aylanib, + uysiz, beparvo, 9 hafta ishsiz yurdik +, keyin ishga ketdik.

Men hatto bo'yanish uchun ham vaqt sarflamaganman ... Aytganimdek, iflos hippi maqomi.

Bir necha oy har bir daqiqani biz chindan ham o'zimizni beg'ubor bolalardek o'tkazib, qiziqarli va beparvo bir necha oy bo'ldi. O'sha payt munosabatlarimiz uchun hech bo'lmaganda yaxshi edi, + ruhimizga yana katta rasmga qarash yaxshi edi. Uning Texasdagi mashg'ulotlari tez o'tib ketgach, men armiyaning norasmiy a'zosi bo'lish uchun zarur bo'lgan barcha hujjatlarni to'ldirish bilan band edim, shuningdek, Koreyaga Jo bilan kelish uchun homiylik jarayonini boshladim ... Va menga ishoning. , faqat shu jarayon meni juda band qildi. Yushiya Koreyadagi yangi uyimizga kelganidan beri + tinimsiz ishlaydi. Biz eshitgan narsalarga ko'ra ( + hozir o'z ko'zimiz bilan ko'rganimizdek), Koreya - bu o'ziga xos xizmat ko'rsatish stantsiyasi bo'lib, u sizning o'rtacha bazangizga/qal'angizga/lageringizga qaraganda ko'proq soat va ko'proq harakat talab qiladi. Menimcha, bu shtatlardagi katta, oddiy bazani jangovar bo'lmagan joylashtirish bilan birlashtirishga o'xshaydi. Sizda Kolorado kabi jinni bilan aralashgan oddiy kundalik vazifalar bor, ‘Biz bugun kechqurun jang qilamiz‘ mentaliteti, bu erda hamma yaqinlashib kelayotgan xavf -xatarga tayyorlanishi kerak .. Hey, Shimoliy Koreya xuddi shu erga o'xshaydi .. ehtimol, hoziroq yadro quroli tayyor bo'lgandir, shuning uchun men tushunaman. Lekin odam .. Jo ishlaydi .. ko'pchilik kabi. 5 dan 7gacha u o'rnidan turadi + ishlaydi (siz glenn kokosiga borasiz!) 7 dan 9gacha u uyga keladi, dush qabul qiladi, nonushta yeydi + uyqusiragan bumimni ko'taradi. Ertalab 9 dan 18 gacha u ishlaydi, keyin uyga keladi + ba'zan esa biroz ko'proq ishlaydi. Esimda, onam menga birozdan keyin stollar aylanib ketishini aytdi +, men bo'sh vaqtimni Joshiyo ishlaganida bo'lardim +, bizni rollarimizni ikkimiz ham chuqurroq qadrlaganimiz naqadar ajoyib bo'ladi. o'ynash Odatdagidek, onam haq edi! So'nggi bir necha hafta, albatta, men uchun tuzatish bo'ldi. Ba'zida men o'zimni ishsiz aqldan ozib ketaman deb o'ylayman .. yoki meni band qilishim uchun biron bir ma'noga ega bo'lsam, + boshqa paytlar men musiqa tinglay turib + erni tozalab, pjsimdagi quyosh bilan yotgan don bilan uyg'onganimdan xursand bo'laman. Ammo, men ovqatlanishni rejalashtirishga + yangi retseptlarni sinab ko'rishga odatlanib qolganman, shu bilan birga, bizning dietamizdagi shakarni hammasini emas. Men jiddiy ravishda sabzavotlarni maydalashdan + yangi ziravorlar/ta'mlarni sinab ko'rishdan xursand bo'laman (men bu cho'loqqa o'xshaydi +, ehtimol menga haqiqiy ish kerak, haha, lekin menimcha, pishirishga bo'lgan ishtiyoq mening DNKimda). Men har kuni yoga bilan shug'ullana boshladim + fotografiya dasturini ishga tushirmoqdaman (men bir yil oldin yaxshi kamera sotib olganman, endi men undan foydalanishni o'rganaman). Hayotim keyingi bosqichga o'tishda davom etar ekan, men har doim tabassum qilaman + Avedaning ajoyib (va qiyin!) Vaqtlarini qadrlayman, ular meni hozirgi odamga aylantirishimga yordam berdi + menga juda ko'p muhim saboqlarni berdi Menga kerak edi. Va men o'sha kulgili dunyoga qaytgunimcha, men mehnatsevar G.Iga eng yaxshi yordamchi bo'lishdan xursandman. Jo, axir, men uyga issiq ovqat + orqaga surtishni xohlayotganimni bilaman. B (BTW, Joshiya meni kechirim so'rash va so'zma -so'z izoh berish bilan bir necha bor hayratga soldi, “ Men o'zimni Aveda ishlayotganga o'xshayman .. Kamo kiyganimdan tashqari, men bilan ishlaydiganlarning hammasini yoqtirmayman. ”)

Xo'sh, uzoq hikoyaning nima keragi bor edi ??? Yo'shiyoning dam olish kunlari to'rt kun edi, shuning uchun biz erkinlikdan foydalanib + Seulga yo'l oldik. Va men Seulga borganimda, men kichkina halqa bilan dunyoning eng yirik shaharlaridan birida haydab ketmoqchiman. Bizda jamoat transportida sayohat qilish imkoniyati bor, lekin biz hali ham jamoat transportidan foydalanmaganimiz uchun, biz chalkashib ketishni xohlamadik. Qolaversa, biz bu mamlakatda haydashda qulay bo'lishni xohladik +, o'yladim, nima uchun shunchaki sho'ng'imaslik kerak? Tole kabinasi uchun qaysi yo'lga chiqish kerakligini bilmay turib +, ba'zi dahshatli baxtsiz hodisalarni deyarli o'tkazib yubormadik, biz uni befarq qoldirdik. Shunday qilib, Djoning Nyu -York shtatining Union Square shahridagi W mehmonxonasida yaxshi ish bilan shug'ullanadigan Tanya ismli ajoyib bir singlisi bor. Tanya is also extremely sweet + has the ability to hook us up with amazing hotel deals all over the world (best family perks ever y’all!). So we booked our killer hotel reservation in none other than the trendy Gangnam district of Seoul. Yah, like Gangnam Style.

The hotel was like WOAH. It wasn’t some big fancy resort hotel, it was expensive COOL. Like the unspoken cool. Everything was sleek, modern, + had just enough of an Asian touch to remind us that we were in Korea. The urban design was perfectly trendy to the point it made me feel like I wasn’t cool enough step foot inside, but the staff was warm + kind enough to remind us that we were, shockingly, cool enough to be guests there. Enjoy the pics below. Joe + I were in heaven.

As far as Gangnam goes, I highly encourage everyone to translate the lyrics to the song + enjoy. The song, I feel, is decently accurate of what it is like. There is a line that talks about a girl enjoying a cup of coffee + boy do they like their coffee. Every single block had at least one coffee shop whether it was an American brand, English brand, Korean, etc. Gangnam definitely had that hipster vibe with people walking around covered in an air of sophistication that softly screamed, “I’m too cool to care” + “Ya i’m a dude + my shoes were $350 but I still don’t care”. And let’s just talk about the men… I mean, BEST DRESSED DUDES IN THE WORLD. There I said it. Take that Milan. They take slim fit + double breasted to the next level. And their hair. Way better than mine. While the ladies wore sleek + perfectly tailored everything, they don’t compare to the men in my opinion. Despite the video, everyone we saw was pretty conservative + neutral.. very androgynous in fact. The guys are a bit more feminine, while the gals stick to simple clean lines that don’t promote their curves (maybe it’s the lack of curves?). Even one of the lines in the song-

“A girl who looks quiet but plays when she plays
A girl who puts her hair down when the right time comes
A girl who covers herself but is more sexy than a girl who bares it all
A sensable girl like that”

So I guess that explains it ha. And unlike the video we did not see hardly ANY color (besides the buildings/signs). People love neutrals here. So my lavender/silver hair definitely stood out like sore thumb in the sea of black + brown. While we were in Gangnam (+ the rest of Seoul) we really just explored. We didn’t have a serious agenda so we took our time checking out the streets and eating like 7 meals a day ha. Enjoy some of the pics!

Because there’s always, always traffic!

This one’s for you Lisa Kipp!

fish shaped treat? It was like a fried, sweet, black bean filled..pastry? Whatever it was, it was GOOD.

So the Coex is one of the biggest, nicest shopping malls in the country..it was like walking through the airport.

Didn’t see that one coming.. but okay, sure. Beer + sushi always go together, silly me!

Wanna feel like a fat @$? Try on clothes in Asia. Joe is now a size large.

But this jacket tho.. I WAS OBSESSED.

Accidental blue steel.. I mean he’s a natural at the whole modeling thing.

After wondering around Gangnam we ventured to the other side of the river close to Yongsan (the Army base) + began exploring Itaewon market. There were lots of different food choices from around the world + many stands selling cheap Korean trinkets + souvenirs. Off the main road there were shops upon shops ranging from expensive boutiques to sketchy black market retailers. We had fun eating even more street food + again, just wondering about. There were (+ are) TONS of mangy cats all over Korea that just sulk in the alleys + dumpsters, BUT we found out there is a trend in korea called Cat Cafes. I know what you’re thinking, no, they don’t eat the furry creatures at these cafes (probably because they’ve all got the mange!). Since most people in Korea don’t have pets (it’s apartment living throughout the entire country guys) there are these cafes where a feline lover can go + literally just hang out with a bunch of cats. You pay a small cover fee, take your shoes off, + play, pet, feed, watch, or do what ever you do with a bunch of cats for an hour or so. I can’t get over this phenomenon. I mean, WHAT. Since i’m genuinely intrigued, I have talked Joe into going to a cat cafe next time, partly so I can get a better grasp on how all this works + partly because I think it will end up being a hilarious story with funny pics. Until then, feast your eyes upon all of our feasting we did while at Itaewon.

We ordered using hand signals. But I could eat the pickled ginger + mandu (korean dumplings) ALL day long.

Okay so it may not look like it in this pic, but my chopstick skills have gone from newb/novice(aka struggling) to apprentice level. Joe has been ever so patient + has only been embarrassed of me a few times.. (sorry not sorry I grew up in the south)

My new dream scoot. I was about 4 seconds close to jumping on with the Korean who owned it.

Getting educated on Lush products.. Korean style!

Like I said the trip had no structured agenda + we knew we would be frequently visiting Seoul, so our trip honestly just consisted of relaxing, exploring, + eating! Overall our favorite food was the street food in Gangnam (sooo good) + our best shopping happened to be the sketchy alley way shops at Itaewon. Next time we definitely want to hit the Korean War Museum + the Seoul Tower that overlooks the entire city. Until then i’ll be wondering around my local Korean market trying to figure out what everything is + we’ll just be taking hilarious selfies while riding the bus back and forth to downtown Pyeongtaek. Xush kelibsiz.


Get It, Grill

3/18/16 By Elyse Inamine

It's 11 p.m. on a Wednesday in Seoul, South Korea, and Hooni Kim is in a contemplative mood.

"You know how the Japanese let the fish rest a couple days, so the muscles relax?" Kim, the chef/owner of Hanjan and Danji in New York City, ponders after a long day of shooting the current season of MasterChef: Korea. "Koreans like it where the tail is still whacking."

He pauses during our call over Facebook Messenger. Still musing.

"Koreans like to see how fresh their ingredients are, but I would take it to the next level," he continues. "Koreans like to eat things that are still alive there's still kinetic energy there. It results in a lot of burned tongues, but it's our way, and I still haven't figured out why."

This all comes up, because we're talking about Korean barbecue, that wonderful style of dining where the table is crammed with shallow bowls of kimchi, gochujang-slicked crab, mushy potato salad and other banchan. There's a hot metal grill mere inches before you and a pushy but well-meaning waitress throwing on cold, thin slices of marinated meats. Harried servers rush around with trays of hot coals or platters of more meats, and somehow it's always someone's birthday𠅎videnced by Korean-accented birthday songs blaring jauntily through the speakers every so often. And the soju𠅊nd pitcher after pitcher of watery Hite—never stops.

The "Cirque du Soleil of barbecue," as Chris Oh, the chef behind Hanjip in L.A., likes to call it. It's all a formula for a good time, and it's been a solid one since the arrival of barbecue pioneers like Dong Il Jang in L.A.'s Koreatown more than 30 years ago, and the ensuing flood of barbecues throughout the States since then. With them, came a set, largely unchanged standard for Korean barbecue. That is, until now.

"Korean barbecue has been stagnant for so long," Oh says. "I'm first generation, and we're supposed to be doctors and lawyers. Being a chef or restaurateur was not the plan. But now Asian American parents are saying, 'You can be a chef,' and now that they're getting that, you're getting these people who are taking Korean barbecue to the next level. I guess it's a new movement."

What he's talking about is a rising generation of chefs recalibrating the art of Korean barbecue, from Deuki Hong pulling prime meats and aging them methodically at Kang Ho Dong Baekjeong in New York City to Peter Cho applying Southern barbecue techniques to the misnomer of a cuisine at the newly opened Han Oak in Portland, Oregon, to Oh churning out seasonally inspired banchan and smoky, sweet bulgogi (see the recipe) at white-hot Hanjip. They're straying from the standard in Korean barbecue𠅋ut all in their own way.

But before we go any further gazing into the future of Korean barbecue, we need to take a few steps back. How did Korean barbecue first become a thing in the U.S.? Kim points us to Nadia Cho, the CEO of Jeong Culture & Communications. Cho's job is to act as a liaison between Korean government agencies and chefs. She coordinated the South Korea episode of Parts Unknown with Eric Ripert and Anthony Bourdain, and is now working for the next installment of Chef's Table featuring sought-after Buddhist nun/chef Jeong Kwan. Before, Cho was begging chefs to come to Korea now, they go to her.

"Other Korean food wasn't for the American palate, but Korean barbecue was," she explains.

With the initiation of the Immigration and Naturalization Act of 1965, the U.S. opened its doors to a new wave of immigrants: Asians nearly quadrupling their numbers after the bill's passing. A large chunk of this group were Koreans, equipped with little English and lots of entrepreneurial spirit. So they did as most immigrants do and made their own jobs instead of competing for existing ones. Enter Korean barbecue.

"They were like, 'Holy shit, we can make our kind of barbecue, and the beef is even better than what we had,' so beef barbecue became really popular in the 70s and 80s with Korean immigrants coming to America," Matt Rodbard, Korean food expert and author of the epic Koreatown, says.

"But it's also aligned with the Western palate as well, and it has a lot of flavors that Americans like: sweetness, a little bit of heat, but it's pretty mild, and, of course the convivial, visceral nature of grilling it at your table," he continues. "Ever since hibachi became big in the 80s, put all those things together and you get the proliferation of Korean barbecue in America."

These restaurants started to blend into the same Korean barbecue template of a restaurant due to limited resources.

"The first generation of Korean restaurants had the same suppliers of ingredients, because they were Korean, especially since they couldn't speak English," Cho adds.

The goal wasn't to dazzle with cheffy techniques or reinvent banchan, rather to survive—the same narrative you'll find with many immigrant cuisines.

"Unfortunately, there aren't many Danny Meyers in Koreatown. They open restaurants to get rich, retire, sell them and open spas," Kim says with a laugh. "But now, we're finally seeing what we haven't seen since the 70s: a chef making a barbecue restaurant based on what he is and what he likes."

One of the first in this group is Rachel Yang, a newly nominated finalist for the James Beard Best Chef: Northwest award this year and the chef behind Trove, a sprawling four-in-one restaurant in Seattle she opened with her husband, Seif Chirchi, in late 2014 with one-fourth dedicated to the grill. Here, the meats are carried out elegantly on metal tiers, like seafood plateaux you'd find at any French bistro, and line cooks emerge from the back of the house, if you need assistance with the grill.

Chef Rachel Yang | Photo: Jackie Donnelly

"Yes, people can go to authentic restaurants where they're getting it for 10 bucks, but for restaurants by chefs who grew up in America, things are quite different," she explains. "It's not elevating or modernizing. It's that I've never cooked authentic Korean food in my life. The only way I know how to cook is blending flavors and bringing seasonal elements, so my Korean barbecue is very different. But that is very authentic to me, because that is how I cook."

But it's not active rebellion, according to Kim.

"I don't think they ever took into consideration this formula," Kim says. "It's not that they're trying to break away from this formula, but they never consider it. That formula is so opposite of what a chef wants. Just to be as good as the restaurant next door—that is not in our blood."

Yes, in Los Angeles, no neighboring barbecue joints are throwing tomahawks with pats of foie gras butter on the grill or sprinkling salty salmon roe and creamy sea urchin on top of that ubiquitous barbecue freebie, steamed egg. But Oh is at Hanjip, his now four-month-old restaurant in Culver City, far from Koreatown.

All the banachan at Hanjip | Photo: Rick Poon

"I'm not trying to revolutionize Korean barbecue. I'm just trying to bring it up to date," he says. "Even with the banchan, we do seasonal stuff, or even like these little nuances, like the foie butter, I'm trying to be playful with it."

The dearth in Korean barbecue in Northern California made this former real estate guy go into the kitchens nearly five years ago.

"In the Bay Area, when I was growing up, there weren't that many options like L.A. had," Oh says. "Most of my Korean barbecue experience was at home, where the whole family gets together and we have that portable butane."

However, for Oh who has a few more outposts of Hanjip already in the works, this is just the beginning𠅊nd it doesn't end with Korean barbecue.

"I don't want people to only think of Korean barbecue. Go eat some spicy soup. That was my main reason why I started Seoul Sausage Co. 'Hey, if you like these flavors, go try Korean barbecue. Now I opened a Korean barbecue place, go try bone-broth soup.' That's my goal," Oh says. "Chinese food had their moment, Japanese food has their moment and Korean food is here to stay."

"What Hanjip is doing differently is that they're packaging it in a way that is more understandable," Matthew Kang, the editor at Eater L.A., explains. "Chris is a very unique kind of chef. He's not classically trained—he openly confesses that he learned to make sausage on YouTube𠅋ut if you eat his food, he knows how to make delicious things. It wasn't just me a lot of people were excited when he opened."

The hype comes from the fact that it was Oh, the guy behind ever-popular truck-turned-restaurant Seoul Sausage Co. But the hype also comes from making a familiar thing new again. Nostalgia is a funny thing. It makes renowned chefs long for recognizable, homely things like meat loaf𠅊nd it usually makes them back away from messing with it. However, this is not the case with Korean barbecue. Talking to these chefs, I keep hearing that they're not out to modernize or, that favorite food media word, elevate this style of dining. They're just doing it their own way, whether it's using Korean barbecue as a gateway to Korean cuisine like Oh or making a whole new genre of the restaurant like Peter Cho.

"I would take my chef friends to Koreatown, but they kind of didn't know what they're doing," Cho tells me over the phone. "They can't read the menu, and the staff keeps everyone at arm's length. I saw how I could translate Korean food in a way by taking them to a restaurant and tailoring their experience. Then I wanted to cook the food myself."

Inside Han Oak | Photo: Boris Zharkov

The plan all along for Cho, April Bloomfield's longtime right-hand man, has been to open a Korean restaurant in his hometown of Portland, Oregon. With the arrival of Han Oak last month, he's stripped away the excessiveness of the Korean barbecue spread, distilling it into a slimmer, more selective tasting menu with koji salt-baked pork belly and kale sprouts kimchi.

Cho explains, "I'm not trying to reinvent the wheel here. I'm trying to present it in a slightly different way. It's still to the core dishes that I love."

He's playing around with brisket, short ribs and beef tongue right now, smoking them over embers, and planning on installing a wood-fired grill and oven this summer.

"Peter's been cooking under April for quite a bit of time, but how can he not cook that food? He's Korean, and he's eaten that all his life how can he not cook that?" Deuki Hong tells me over the phone from a D.C. book event for Koreatown (he's a coauthor with Rodbard). "My palate is American. I grew up eating burgers, fries, pizza, all that goodness. My food is not mixed. It's just American food. It's just Korean food. Why can't we do that?"

This lends insight to Kang Ho Dong Baekjeong, Hong's 15-month-old restaurant just east of Koreatown in Manhattan, where long lines dutifully wait outside and an abbreviated barbecue menu takes diners' hands through the succession of dishes. Hong, a Jean-Georges and Momofuku alum, brings that same zeal of fatty, meaty American food with beautifully marbled beef, some untouched by aging or marinades and others coated with Korean pears and soy sauce for a few days. He doesn't leave his meat up to chance to the diners: He trains his front-of-house staff for a month—"We're training them to be line cooks," he says. "That's the control freak part"𠅊nd their numbers double the actual cooks and dishwashers in the back.

"It always goes back to what I like eating," Hong says. "What you don't realize as a cook, whether you're Korean or not, you're eating a lot of Korean food after shifts. Our restaurant is a testament to that."

The same questioning runs through Insa, Sohui Kim's Korean barbecue restaurant that opened last December in Brooklyn and recently earned two stars in the New York Times.

Grilling at Insa | Photo: Craig LaCourt Photography

"Whether it's about reinterpretation of the cuisine, I think it's a challenge for a lot of us," Kim says. "Can I make my kimchi better than my mom's? Can I make a Korean barbecue restaurant that can survive far away from Koreatown? And can I do it without dumbing down the cuisine and taking on challenges?"

Here, inside the muted wood-lined space, there are no disco balls or loud, clubby music (though you can find that in karaoke rooms in the back). That mushy potato salad is a pile of firm matchsticks, studded with raisins and apples, and the meat comes with endive and perilla along with the usual lettuces. It's been a big departure for Kim after a decade of slipping in Korean this and that at her Red Hook restaurant, The Good Fork.

"We all learn the French techniques in culinary school, pay our dues at various fine dining establishments," Kim says. "But for me, it's kind of like going back home."

Home looks a little different for each of these chefs as the next era of Korean barbecue begins. There are whispers of a new Korean barbecue from Erik Bruner-Yang, the chef who hosted Hong and Rodbard in D.C. at Maketto during their book tour, and Hooni Kim dreams of also doing his own Korean barbecue thing "if Manhattan prices go down."

"I feel like there are so many levels, and we can go higher," Hooni Kim says. "Yes, we can go with ingredients and service, because that's who I am, but all these other chefs are different. We can go street food or fine dining barbecue. Some chefs choose decor and stemware some chefs, service and pacing and other chefs, ingredients. But all of that doesn't matter, because it's such a personal choice."

And that's the point. Clearly, the kinetic energy continues to accelerate.

Find Hanjan here, or in our DINE app.
Find Danji here, or in our DINE app.
Find Hanjip here, or in our DINE app.
Find Kang Ho Dong Baekjeong here, or in our DINE app.
Find Jean-Georges here, or in our DINE app.
Find Momofuku Noodle Bar here, or in our DINE app.
Find Insa here, or in our DINE app.
Find The Good Fork here, or in our DINE app.
Find Maketto here, or in our DINE app.


Simple Seoul Food – Ggori Gom-tahng (Korean Oxtail Soup)


I make fun of Dad a lot, but really I shouldn’t. Of course, it’s not nice to make fun of one’s parents, but in poking fun at Dad, I’m simply exhibiting my own self-hatred. Certainly there are a few things about me which make Dad wonder if I truly am his biological daughter, like every time the Captain, who keep his ship in perfect shape, visits and sees my mess of an apartment. But in so many ways, Dad and I are practically the same person. So snide comments, for example, about my Dad’s sweet tooth turning him into the Korean version of the stay-puff marshmallow are really self-deprecating remarks about my own lack of self-control around desserts. There must be some strange parent-offspring reverse personality projection psychology in there somewhere. I never took a psych class at Cal, so, yes, I don’t really know what any of those words are.

My tastesbuds are a perfect representation of my parents. Half are directly descended from Mom – cocktails that aren’t sticky sweet, wine with dinner, sushi, foods that are so fiery hot we sweat, and dehn-jahng (Korean fermented soybean paste). The other half are genetic copies of my Dad – sweets, desserts, and, uh, anything with sugar and fat. Did I mention ice cream? Dad loves Spanish mackerel and I always order anchovies and sardines, but in the end, it’s all strong, oily fish. We also both like clear, brothy soups, but are on polar ends of the flavor spectrum. Dad likes the simple ones with one or two ingredients, and a very bland (not bland-boring, but bland-not spicy) base, like galbee-tahng. I prefer my soups with lots of different vegetables, meat optional, and always screaming with spice, like yook-gae-jahng. But ggori-gook , Korean oxtail soup, is one where Dad and I will meet in the middle.

I’m not sure what it is about ggori gook that turns us into five year olds at the dinner table. We snatch bones out of the soup bowl with our bare hands, tear at the tendrils of meat and fat, splash broth and bits of beef and garlic all over the tablecloth, slurp broth, and let out a noisy mmm with every bite. When we look up from our bowls, Mom and the Twins are staring wide-eyed and horror-stricken at our delightful feeding frenzy. Dad and I just ask for seconds.

As incredibly flavorful and delicious as the broth is, ggori gook is probably the simplest Korean soup to make with respect to ingredients. Aside from enough water to cover two times deep, it requires only two to three pounds of oxtails va four to five lightly crushed whole garlic cloves to cook. Salt, pepper, and chopped green onions for individual seasoning are served alongside the soup at the table. But though the ingredients are few, the effort comes in the long, watchful simmering. The oxtails, garlic and water simmer for at least two to three hours, with occasional skimming of foam from the surface. If you have the time, simmering longer creates a richer, darker soup, and the meat will fall away from the bones.

Mom taught me the trick of preparing soups a day in advance to let it sit in the refrigerator overnight. Fat rendered from meat and bones will harden in a solid layer of lard at the surface, making it much easier to remove. It’s not always necessary for other soups, but oxtails are very fatty. That’s why they taste so good. But Mom has to be mindful of Dad’s waistline. :)

There are plenty of places in LA’s Koreatown that serve ggori gook. Jinju on Western Avenue just south of 6th Street specializes in gom tahng and other long simmered beef based soups. Because gom tahng, suh lung tahng, and yook gae jahng are considered pre-emptive hangover cures (ancient Korean secret, I’m sure) Jinju is open 24 hours, packed with shiny red-faced twenty-somethings at 2 am. And few *ahem* thirty-somethings every once in a while.


Videoni tomosha qiling: How Two Master Chefs Created a Kaiseki Menu in Seoul, Korea  Omakase Korea (May 2022).