Although dwaeji gukbap(pork soup with rice) is prevalent in Korea, it’s challenging to meet a decent-quality one. Guided by a local in Seoguipo, Jeju island, I happened to have an excellent soup. It tasted simple, clean and chemical-free, but with the authentic flavour of the food. I guessed the cook understood well the pork meat […]
We were supposed to have dinner at a grill house in Wontong. Arrived but found it closed. We were to find another one. Asked and recommended by an habitant, we visited, so-called, the most popular grill house in Wontong. We tried marinated and not marinated fresh pork rib. and Meghan and Camilla seemed to enjoy […]
Dongaseu(Korean name of Japanese tonkatsu) is like a must food for almost all Koreans. As the Koreans do love it so much, there are many dongaseu restaurants in every corner of Korea. But such many numbers do not provide good places for it. The dongaseu house I’ve been today was not the one to visit […]
I had a long dinner this evening. It was like a course. Quite fishy but finally meaty – grilled cod liver and caviar with wine and berry sauce, roasted rosy seabass and also roasted but cod with potato, and finally braised Iberican pork and Korean cabbage with French cream sauce.
I had poulet rôti with the chicken from the countryside. Started to share it with four people, then two more people joined. It was only one chicken but sufficient to enjoy fully for six people. I think I was most satisfied during the moment because there were three bottles of Burgundy wine. Chicken in French […]
I bought ten chickens from the countryside. They were free-ranged. In general, free-range country chickens are very different in many ways from the mass-produced ones. As there were many, it was a perfect moment of enjoying in different ways of cooking: poaching, grilling, and in French ways.
I’ve longed Kimchi jjigae with a massive amount of pork meat during the last five-day fasting and today had Kimchi jjigae for lunch and pork and onion duruchigi(stir-frying) for supper.
The day before my second son’s joining the army, my wife prepared a whole chicken. A half-wild hen has been sacrificed. Every moment of sacrifice, I had never been happy in killing something, but I try to get a feeling of a comfort, reminding the book, ‘Charlotte’s Web’. It must be the destiny of house […]
Tripe is my life-long favourite foodstuff. Had it in Korean way: jjigae, not stew, instead cook short on high temperature. Without glass noodles, it gave more the unique taste. And tteokbokki with Ramen that my son made.