Tag Archives: food

Block Party

We’re Giving Away Free Tickets To The K-Town Night Market & OC Block Party

We weren’t the only ones to have a blast at the first K-Town Night Market in April. Lots of people did. So many, in fact, that organizers are doing another one—this time, down in Orange County. On Aug. 22 and 23, Korean/Asian food vendors and trucks (Seoul Sausage!), entertainers (David Choi! Jason Yang! B-Boys!) and thousands of attendees will gather at Angel Stadium for two nights of belly-filling revelry. While we’re a little sad the event isn’t actually in Koreatown this time, the venue is a major upgrade in terms of parking and breathing room.

KoreAm has partnered with the folks at K-Town Night Market & OC Block Party to give away free passes to the first 250 readers who use the promo code “koream” on the event’s ticket page. One ticket per person, per email. Can’t wait to see you there!

More info about the event can be found on its Facebook page.

A video from the last K-Town Night Market:

And some photos from last time to make you hungry:

Ramen-Burger
takoyaki
koreanbbq

Photos via K-Town Night Market & OC Block Park

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VIDEO: How Ramen Noodles Are Made

by JAMES S. KIM

If MacGyver were reincarnated as a food item, he would be ramen. The ramen noodle is quite possibly the most versatile food that can be “reinvented” in a variety of ways. These include the famous ramen burger, the ramen noodle grilled cheese sandwich, the “Ramenrrito” (ramen + burrito) and the somewhat forcing-the-issue ramen-crusted chicken nuggets.

But many purists would say ramen in its original form is the best.

New Jersey-based Sun Noodles provides the essential ingredient to a bowl of ramen: the noodles. Potluck Video records the process of what goes into the production, from choosing the proper ingredients to how it is created and packaged away to be eaten by some lucky restaurateur.

The factory churns out over 20,000 servings of noodles a day, made from 40,000 lbs of flour a day. While the noodles aren’t crafted in the traditional manner by hand, the same care and attention to detail starts at the very beginning.

Kenshiro Uki describes how the initial mixing period is important, where “each particle of flour hits each particle of water.” Once that mixture reaches a certain temperature, it is pressed and then cut into over 150 different combinations of noodles based on thickness and consistency, including a few you can see on the Sun Noodle website.

Koreans might see a similarity to how kalguksu is prepared. Kalguksu, which translates to literally “knife noodles,” is also made from wheat flour and, as the name suggests, is cut up before being prepared. It’s completely different from the rock-hard, squiggly squares that come paired with a packet of soup base.

You can view the behind-the-scenes video at Sun Noodles below.

Image via Ramen Udon Noodle 101

pizza-taco-1

Pizza + Korean Tacos = Korean Taco Pizza, Now On the Menu at Pizza Hut Korea

by JAMES S. KIM

Korean and Mexican food seems like a match made in the kitchens of heaven. Chef Roy Choi got the equation right with his Kogi tacos—now, how else can the trend be interpreted?

Pizza Hut Korea takes on the challenge with its spicy Pork Taco Pizza, and while the concept isn’t new, it changes things up with the addition of Korean-seasoned shredded pork. Top it off with cheese, salsa, tomatoes, lettuce and jalapeños, and voilà.

The pizzas are about 10-13 inches, and the proper way to eat it is to obviously fold the slices in half, like a taco.

Finding good Mexican food in South Korea is like finding a nonexistent needle in a haystack, but maybe, just maybe, this could slowly start reversing that trend.

Pizza Taco

Images via Food Beast

Pocheon14

This Crazy, Penis-Themed Restaurant Exists In South Korea (NSFW)

by JAMES S. KIM

This article contains images and content that some may find objectionable. 

We think we know what became of the Spider-Man statue with an erection that was taken down in Busan, South Korea. It may have found a new home at a two-story restaurant and cafe in the city of Pocheon, about an hour and a half outside of Seoul.

The Deulmusae restaurant is a shrine to the male genitalia and it isn’t particularly, ahem, hard to find. The road leading to it is marked with penises, which illuminate at night. The building itself is marked by a giant erect penis that spits out smoke as a chimney.

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Pocheon13Because nothing says welcome better than an erect member.

Deulmusae opened in 1996, but it wasn’t until a Buddhist monk visited the restaurant and felt it had too much female/cold energy (yin) that the restaurant changed its theme.

The owner decided to balance out that energy with plenty of penises. Local artisans have since crafted the ceramic ware, sculptures and all the other phallic imagery. Talk about some serious compensating.

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But aside from all the phallic imagery, one can’t forget about the food. The Deulmusae Course Lunch Set includes corn soup, fried fish filet, pork cutlet and Korean-style hamburger steak. Salad and rice is also available on the side. The haemulpajeon, or seafood pancake, is served on a ceramic plate that includes a labia.

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Deulmusae also has an extensive beverage list, from coffee to tea to cocktails. Cold drinks are served in cups based on gender: Women receive penis cups while males are given vaginae. To top it off, the straws are “strategically” placed.

Pocheon is also apparently famous for its makgeolli (rice wine).

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The restaurant also includes a gift shop, which sells tea cups, pitchers, key chains and even soap.

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There’s also a world map made from ceramic penises. Yup.

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For those looking to visit, check out My Seoul Searching for directions.

Images via Kotaku and My Seoul Searching.

Screen Shot 2014-06-18 at 1.31.48 PM

L.A. Chef Sylvia Yoo Brings It With Churro Ice Cream Sandwiches

by RUTH KIM

Sugar, spice, and everything (n)ice–Churro Borough is the new kid on the block bringing Los Angelenos the perfect summer dessert: the churro ice cream sandwich.

Created by Los Angeles chef Sylvia Yoo, Churro Burough is a guerrilla operation that’s been around since 2011. Inspired by the culture of Los Angeles street food and art, as well as the idea of serving the masses, the dessert pop-up is raiding the streets of L.A. with its handcrafted churro ice cream sandwiches. Their motto? “Pastry propaganda. Guerrilla goodies.” Now that’s bad-ass.

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Yoo, who enrolled in culinary school in New York in 2007, has been around some of the most intense kitchens in the Big Apple, including Jean-Georges and WD-50. After moving back to New York, she attempted to balance working at an interior design firm and as a chef at Red Medicine, but the pressure was too much to handle. She decided to take matters into her own hands.

“When I moved back to LA, it was the beginning of the ice cream boom, with places like Carmela and Sweet Rose opening shop. Working in pastry, ice cream was always my favorite thing to make and eat. I had dreams of running my own business, but I knew I needed my product to stand out,” Yoo told Chow.

Well, she’s certainly made a huge splash in the L.A. ice cream scene, with some claiming that the churro ice cream sandwich could be the “worthy cronut successor”. The perfect crispy exterior of the flattened churro “cookies,” hugging a bed of velvety, delicious ice cream certainly seems pretty irresistible. Daily flavors include vanilla custard, horchata, Mexican hot chocolate, and Spanish latte; seasonal flavors are orange creamsicle, panna cotta, caramel apple pie, strawberry buttermilk, and peach cobbler. According to Chow, Yoo makes all of the products herself. Ice cream shakes with churro dipping fries and Churrons (churro-flavored macaroons) are in the works as well. (Be right back–I’m crying tears of joy.)

Since Churro Borough is a guerrilla establishment, you’ll need to stay posted on their pop-up whereabouts. Yoo and her delectable sandwiches will be at the LA Street Food Festival at the Rose Bowl on June 28 and at Tasting Table’s Lobster Rumble West on August 1.

Photos via Churro Borough’s Instagram

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The Ramenrrito: The Next Stage Of The Ramen Evolution

by JAMES S. KIM

The ramen takeover continues. But it’s not like we’re complaining.

The latest addition to the ramen family tree is the ramen burrito, or the Ramenrrito, available at Presstea in West Village, New York City. And unlike your ramen-whatever knock-offs, the folks at Presstea have made what looks like a pretty wicked dish with high-quality ingredients.

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It all begins with the noodles. Provided by Sun Noodle, the noodles are prepared to-order, peppered in pork broth and house spices, then dusted with garlic, cilantro and Celtic salt.

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From there, you have the choice of filling your Ramenrrito with chicken that has been roasting for six hours, pulled pork that has been cooking for 12+ hours, or your traditional steak. Can’t choose? Fill your Ramenrrito with all three.

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Add a few veggies to top it off, including corn, pickled onions and a few greens, and you’re all set.

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If you don’t like tortillas (why) and/or you are trying to shave a few calories off your meal (it’s a bit useless at this point), the dish is available as a bowl.

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Have any of you tried the Ramenrrito? Let us know how it is so the KoreAm staff can live vicariously through you.

Images via Thrillist

Feature

Taste Test: Korean Ice Bars

To get through the long, hot days of summer ahead, you’ll need some cool treats. And some of the tastiest ones just happen to be sitting in the freezer section of your neighborhood Korean market.

But which package should you choose?

We’re here to help. A group of KoreAm staffers and friends took on the task of taste-testing 11 Korean ice bars. Our inner 7-year-olds rejoiced. (Our stomachs, however, did not.)

Here’s the verdict.

5types

Assi Brand Coconut Bar
Ruth Kim, intern: I like it. It’s not too overwhelming. There’s a good balance of creaminess and coconut flavor.
Audrey Ryu, intern: You feel like you should be on a beach.
Julie Ha, editor-in-chief: Yeah, it tastes like a piña colada!

Assi Brand Red Bean Bar
Steve Han, staff writer: This is old people ice cream.
Michelle Woo, online editor: Good description.
Ruth: This is like authentic red bean. And there’s a good amount of it. It’s both icy and bean-y. [Laughs]

Haitai Nougat Vanilla Ice Cream Bar
Steve: Reeeeally chocolatey.
James Kim, staff writer: Like a poor man’s Dairy Queen dipped cone.
Michelle: It’s so creamy. I really like it. Hey, can I have the rest of that?

Binggrae BB-Big Red Bean Ice Bar
Ruth: It’s more artificial tasting than the Assi Red Bean Bar.
James: I like this one more. It has a good texture.

Haitai Fresh Melon Ice Bar
James: Very sweet. I really like it.
Ruth: It reminds me of childhood! So much nostalgia!
Michelle: You can’t not like this one.

 

Crunch bar

Lotte Samkang Crispy Crunch & Sweet Strawberry ”Dwaeji Bar” (pig bar) [Note: Check out this hilarious World Cup-themed TV commercial for the ice cream treat.]
Esther Kim, office manager: It tastes like strawberry shortcake … sort of.
Audrey: The proportion is disappointing. There’s not enough filling and the outside tastes soggy.
James: Yeah, not very crunchy at all.

 

Screw bar

Lotte Strawberry Screw Bar
Audrey: Very refreshing. Not too sweet.
James: It tastes like lemonade mix.
Michelle: Is it weird that I like to bite off the outer layer first?
Esther: ME, TOO!

 

Yogurt and Cider

Lotte Samkang Cider and Yogurt Flavored Ice Bar
Julie: Mmmm, it’s like there are frozen Nerds that pop in your mouth!
Esther: I love the crunch!
Ethel Navales, Audrey Magazine online editor: The description is completely misleading.

 

Babambar

Haitai Babambar
James: The bread overpowers it.
Audrey: The flavors are very separate from each other.
Julie: There’s a slight mocha taste. It’s more like a very cold cake than an ice cream bar.

 

Fish

Samanco Binggrae
Audrey: The outer part takes like plastic, but the red bean complements the ice cream well.
Ethel: It’s fine for someone who’s not really adventurous. It’s very vanilla. But it’s really cute. I saw pictures of it on Tumblr—that’s the reason I wanted to try it.
James: There’s a perfect ratio between the outer cover, red bean and ice cream.
Julie (to James): You’ve had many of these?
James: Very many.
Julie: The outer shell tastes like an ice cream cone. There’s a good amount of vanilla ice cream inside and a thin layer of sweet red bean. I think it’s super yummy.

 

Jawss

Lotte Jaws
Audrey: It’s refreshing. The colors are misleading because you expect blueberry, but it’s strawberry and orange.
Ruth: I like the crunchy exterior with a kind of softer interior, filling. It’s good. It has these little sharp teeth.
James: It leaves an artificial aftertaste. Tastes like frozen Crystal Light.

 

Final

kimchihotdogs

Pic of the Day: Kimchi Hot Dog

Summer’s nearly here, and that means barbecue season! That might also mean your standard fare of hot dogs and burgers, macaroni salad and other outdoor food staples. But if you’re thinking of trying something new, here’s one way to take your next hot dog to the next level.

This recipe for the Kimchi hot dog comes from online Korean cuisine master Emily Kim, who also goes by Maangchi, which means “hammer” in Korean. Aside from publishing actual cookbooks, you can check out the extensive number of videos on her YouTube channel. Be sure to note the special way she prepares the hot dogs.

Kimchi Hot Dog

Ingredients (for 4 hot dogs):

– 4 hot dog buns
– 4 hot dogs, scored
– 1/3 cup fermented kimchi, chopped
– 1/4 cup chopped onion
– 1-2 tablespoons vegetable oil
– a pinch of sugar
– lettuce leaves
– cheddar cheese
– mustard

Directions:

1. Heat up a large grill or pan over medium high heat. Lower the heat to medium. Add the vegetable oil and cook the dogs until outside is crispy. Take out the dogs to a plate and set aside. Cook the buns, turning them with tongs until fluffy. Take the buns out and set aside.

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hotdog_bun

2. Tilt the pan to collect the leftover oil and add kimchi. Stir-fry it for a few minutes. Add sugar and stir. Remove from the heat and add the chopped onion. Mix it well. The onion will be a little cooked from the heated kimchi.

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Serve:
Put some lettuce, cooked kimchi onion mixture, and a dog in each bun and top with mustard and cheddar.

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Images via Maangchi.com