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Crave Alert: Kimchi Bokkeumbap

Posted on 14 October 2011 by Deborah J. Yoon

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Kimchi Bokkeumbap

When nostalgic for some Korean home cooking, the simple go-to dish you can make is Kimchi Bokkeumbap (Kimchi fried rice).

Kimchi bokkeumbap is a super-satisfying dish usually made of kimchi (old, sour kimchi does the trick!), rice (yesterday-made or up to two days old), a choice of meat (if you have), vegetables, and a fried egg on top. It uses minimal ingredients and is very delicious, making it one of the most popular dishes amongst those who live away from home—plus, it’s a great way to clean out your fridge of leftovers!

Hae Jang Chon Kimchi Fried RiceThe original way to make kimchi bokkeumbap is using pork, but over time people have adopted their own methods by using beef, tuna, spam, and even leftover Thanksgiving meat. A by-product of Korean kitchen leftovers, there really isn’t one way to make this dish, which allows people to get creative and accommodate to their own taste buds. While this dish that can be quickly made in your own kitchen, there are definitely restaurants that excel in this common favorite.

Hae Jang Chon—a restaurant we mentioned in our Top AYCE Korean BBQ in L.A. postis known for their amazing kimchi bokkeumbap, which they create right at your table after a session of all-you-can-eat BBQ.

Featured in our Korean Food USA series earlier this week, Ah-Lang (Angry Korean Lady), located in Honolulu, HI, is also famous for their flavorful preparation of this dish.

For recipes on how to make Kimchi Bokkeumbap, head over to Korean Food Gallery!

Hae Jang Chon
3821 W 6th St.
Los Angeles, CA 90020
http://www.haejangchon.com/

Ah-Lang
725 Kapiolani Blvd, Ste C119
Honolulu, HI 96813
http://www.angrykoreanlady.com/

[Photos: (top) kaza.egloos; Steph S./Yelp]

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The Reign of Korean Cuisine is Coming!

Posted on 23 September 2011 by Deborah J. Yoon

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On Wednesday, South Korea’s First Lady, Kim Yoon-Ok, met with Korean and Korean American chefs, bloggers, and important figures leading the way for hansik (Korean cuisine) in the NYC food scene. Kim, who plays an active role in the Korean government’s effort to globalize Korean food, visited chef Hooni Kim‘s Danji, a restaurant serving modern Korean cuisine, and Social Eatz, a restaurant famous for its glorious Bibimbap Burger, to give tips on how Korean and Korean fusion restaurants can further promote Korean cuisine, reports The Korea Times.

Emily Kim, First Lady Kim Young-Ok, CIA student Joon-su Bae, Marja Vongerichten, and Ham Ji Bach’s Young-han Kim

Some of the people in attendance were Maangchi‘s Emily Kim (who blogged about her meeting with the First Lady), Social Eatz‘ owner Bobby Kwak and chef Angelo Sosa, Kimchi Chronicles Jean-Georges and Marja Vongerichten, and Peter Kang, founder of Korean Food Gallery. During the meeting, Kim commended them for their efforts in promoting Korean cuisine and culture in the U.S. and pointed out how Korean restaurants serving traditional Korean dishes were key in successfully introducing hansik to a wide range of people and palates.

Kim’s trip to NYC’s Korean food scene is another step in the Korean government’s billion-dollar-plus campaign to promote Korean cuisine and ultimately be ranked in the world’s top 5 cuisines by 2017. Though it takes time and persistence, we hope bibimbap and kimchi jjigae will become well known as dishes from other Asian countries like sushi and Pad Thai.

[Photos: (first photo) Wall Street Journal; (2nd photo) Emily Kim/Maanchi.com]

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Crave Alert: Ramen Ddeokbokki… With Cheese!

Posted on 05 August 2011 by Audrey Yun-Suong

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Ddeokbokki (a.k.a dukbokki or tteokbokki) is a popular Korean rice cake snack dish that is commonly made with fishcakes, onions and gochujang (spicy chili paste). Being a staple Korean dish, it is usually found served up in little street carts all over Korea and Korean eateries all over the U.S. Ddeokbokki can be prepared a hundred different ways and the ddeok (rice cake) comes in different shapes like the cylinder and flat oval designs. You can find ddeok on skewers dripping with hot sauce or on a large plate in front of a hungry lot of drunken friends after a few rounds at the local suljip (Korean bar).

Cafe Village in Koreatown, LA, has taken the dish and vamped it up with a hodgepodge of ingredients such as udon noodles, sausage, cabbage, and mozzarella cheese! Some might say cheese over anything will make it taste 10x better, and this dish is definitely a testament to that. The sweet, melty cheese stringing around the perfectly cooked rice cake and spicy gochujang makes for a sinfully spicy/sweet combination, and the flavors in this dish are so major they have to call it “Mega Ddukbokki.” Once in a while you’ll run into a fish cake or udon noodle and you find yourself shaking your head at how well everything congeals into absolute goodness. We know by now your taste buds have begun to salivate, so get on it, and find your nearest Korean restaurant/cafe for some ddeokbokki!

Caffe Village
3464 West 8th Street
Los Angeles, CA 90005-2518
(213) 388-8818

Head over to Korean Food Gallery for a ddeokbokki recipe you can make at home!

[Photo of Ramen Ddeokbokki with Cheese at Caffe Village: Audrey Yun-Suong]

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Crave Alert: Naengmyeon

Posted on 23 June 2011 by Audrey Yun-Suong

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“Excuse me waiter, my soup is cold… and DELICIOUS!” Ice cold soup could be seen as a serious complaint in any restaurant around the world, but the only complaint that we have is not having enough of it! Naengmyeon is the definition of “refreshing” on a hot summer day. The word naengmyeon actually means “cold noodles,” and the cold dish comes with julienne cucumbers, Asian pear, radishes, cold-boiled beef, and a hard boiled egg to top it all off. The soup is served in a large stainless bowl, and eaters have the option of adding hot mustard or vinegar. The noodles can be served up two ways:

Mul naengmyeon is served with tangy ice cold soup and buckwheat noodles. The soup leaves a nice little zing in your mouth and cools your body all the way down. Yu Chun Chic Naeng Myeon in Los Angeles has perfected the dish and serves their slushy soup with dark, black noodles.

Bibim naengmyeon is the spicy version made with gochujang which is mixed up with all the other ingredients to perfection.  The bibim naengmyeon is prepared without much soup, but is eaten with chilled noodles that are usually chewier than the ones in the mul naengmyun.

Usually the best place to enjoy a good bowl of naengmyeon is at a restaurant that specializes in making the dish since the soup is key. However the next best thing would be to go to your local Korean market and pick up a prepackaged naengmyeon and make it whenever your taste buds crave a bowl.

Tips:

  • Ask for your noodles to be cut to avoid choking.
  • For fun, you can take out the hard-boiled egg yolk and use the egg as a pseudo spoon.
  • If you’re using a prepackaged naengmyeon, we recommend freezing the broth for a bit and then crushing up the iced broth to make a slushy-like soup.
  • For some recipes on how to make bibim naengmyeon, head over to Korean Food Gallery.

Yuchun Chic Naeng Myun
3185 W Olympic Blvd
Los Angeles, CA 90006
(213) 382-3815

[Photo of mul naengmyeon from Yuchun: Audrey Yun-Suong; bibim naengmyeon: Maangchi].

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