Sour Kimchi pancaked, and still sour.
Hungry and for the road, had bibimbap at a restaurant in Osaekyanksoo area in mountain Seorak. Not bad, not exceptional, but far better than most bibimbap in Seoul. Doenjang soup was good.
I visited the town’s old market in Mukho and tried brown-sugar-filled pancake(호떡; hotteok). It tasted delightful to recall my young days, which is extremely rare nowadays. The grandma cook told us that she did the same job for more than thirty years. I liked more her look than her long career.
It seems that I’m back to beansprout days. Once, I’d had lots of beansprouts for diet. It worked well, indeed. Nowadays, I have it to take the least possible carbohydrate. Doenjang (fermented soybean paste) soup and rice-substituting beansprouts for lunch today.
Kimchi jeon(pancake) for a starter, beefsteak for main and a Moroccan-made hummus for dessert.
Had buckwheat noodles with spicy dried pollack for lunch in Goseong.
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 […]
White kimchi without strong spices. Since I usually do not take rice, the white kimchi becomes my salad for the night.
I had a delightful lunch at a sikdang(calling of a Korean restaurant) in Moseulpo Port – sliced raw fish dish, maeuntang(fish soup), jjorim(braised fish). All the dishes and banchan(side dishes) were retrospect of the 1970s. It was an unexpected moment of savouring rare and seasonal fish and old-fashioned food.