Monday, 30 June 2008

Sam Gae Tang, Sam Gye Tang

Chicken and Ginseng Soup

The belly rules the mind. ~Spanish Proverb

I ate this at a nice restaurant next to Tom And Toms in Suncheon.
One bowl One chicken is 10 000 won.
Considered Summer food . It is most popular on the hottest day of the summer.

Benefits of Ginseng

" Ginseng is believed to improve blood flow, improve memory and improve thinking. The Chinese believe that if you drink ginseng tea on a regular basis, it can make you more alert. Improved blood circulation can also bring more blood flow throughout the body and increase energy and enhance sexual functions. Ginseng is also believed to reduce stress and help in relaxation and to improve sleep. Ginseng may also lower blood sugar and cholesterol levels and help to control hypertension. Ginseng can also increase longevity and slow down cellular degeneration." Find more below


2 Cornish hens
1/2 cup sweet rice
4 pieces of dried ginseng root
6 garlic cloves
4-5 chestnuts "bam"
8 red dates "dae choo"
approximately 9 cups water
2 green onions, sliced into thin rings for garnish

Clean the chicken inside and out.
Trim any visible fat as much as possible.
Wash rice, ginseng, chestnut and red dates.
Stuff inside the chicken with rice and seal.
In a heavy pot, add chicken, ginsengs, red dates, chestnuts, garlics and ginger.
Pour water to cover the chicken.
Bring to a boil and turn down to simmer.
Cook about 2-3 hours until the bones fall apart. Skim out the fat on top occasionally.

You can buy the chicken and rice and everything you need pre packed in the chicken In most supermarkets for about 5000. All you got to do is cook it.

Video from Here

Another meal similar to this is Dak Baek Suk(Steamed Chicken)
I ate this once at a nice restaurant outside town. We got a really big chicken first and rice in chicken stock after. It was one of the best meals I have had in Korea.


Sunday, 29 June 2008

Pizza in a Cup

Its Just Fun and taste is not so bad.

1000 won a cup

Down Town Suncheon

Down the street from Mac Donald's 


Easy Quick Perogies


Cream cheese 
Green Onions 
Salt and Pepper 
Dill If You Like 
Man Du Wrappers 

Cook the Potatoes and mash. Add cream cheese, cheese, butter, dill, salt and pepper to taste. Place a tablespoon in the man du wrappers brush the wrapper with egg  and seal . Fry some chopped bacon, onions and mushrooms. Fry perogies add bacon mix eat with some dipping sauce Cheese dip, sour cream  or salsa.


Saturday, 28 June 2008


Just to try something new I bought this. Jangiorim in a can.
Oh I really wish I had not. It is really tasteless and salty.

I do love it as a side dish when its fresh.

Here is how to make it. You need this .
1 pound brisket or shank
3 or 4 cups water
1 cup of soy sauce
1 cup of green pepper
1 tablespoon of sugar
8 boiled quails eggs
6 cloves of garlic

Cut beef soak in water for a while .
Peel garlic remove stems from pepper.
Boil water .
Put beef in .
Boil on medium for 30.
Add soy and boil again add sugar if u like it sweet .
Add peppers peel and add eggs add garlic boil again .
Test meat if it is easy to shred its cooked .


Friday, 27 June 2008

Bo Sam

Streamed Pork Leg

Shrimp sauce


Kimchi With Ice Pack

This place is not far from Tom Toms In Suncheon. Maybe 200m down for it . The seating is great you get to sit on the floor but there is a hole under the table to put your legs.
I do really like Bo Sam its really worth trying. Its 28 000 but is enough for 3.


Thursday, 26 June 2008


Does any one out there know where I could get a nice set of knives
I have been recommended these

Victorinox knives

And told this is what a set should be

A set of knives which should include:
1 Knife Case
1 chopping knife - carbon or stainless steel
1 x 6 inch filleting knife - carbon or stainless steel
1 x 4 inch vegetable/fruit knife - stainless steel
1 x boning knife - carbon or stainless steel
1 x 10 inch carving knife - carbon or stainless steel
1 palette knife - carbon or stainless steel
1 carving fork - carbon or stainless steel
1 peeler
1 sharpening steel
Melon Baller
Piping Bag and nozzles

I am also Interested in Japanese knives and am wondering if people know is it good to buy these here and if so where can I get them ???


Wednesday, 25 June 2008

Food Documentary About Supermarkets


Tuesday, 24 June 2008

We are living in a world today

where lemonade is

made from artificial

flavors and furniture polish is

made from real lemons.

~Alfred E. Newman



Jeff lent this book to me and it is a really great book to have. here

"Mark Bittman, award-winning author of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times ("The Minimalist"), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker--over 1,500 recipes! This isn't just the big top of cookbooks: it's the entire three-ring circus. This isn't just how to cook everything: it's how to cook everything you have ever wanted to have in your mouth. And then some. Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones--and he hasn't even reached seafood, poultry, meat, or vegetables yet, let alone desserts."
I love this book. Its so sleek. here

New York Times Magazine:

“A stylish little cookbook . . . a seductive object, beautifully proportioned and designed, but also remarkably comprehensive. After covering basic kitchen skills, The Basics zips through an overview of savory cooking, then switches to baking and desserts. But while most general cookbooks would stop there, The Basics plunges onward into contemporary cuisine.”

The best Korean cook book I have found so far. I love the Galbi Jim recipe from it. here

"Editorial Reviews
Product Description
A wonderful collection of recipes by Chang Sun-Young, whose sons and daughters-in-law begged that she write these down. The family project soon had enough recipes to become a book, and Mrs. Chang became a bestselling author in Korea. This full color cookbook includes sections on rice, soups, stews, meats, vegetables and the full range of Korean cuisine. The author's personality shines through in the additional notes about friends, entertaining and foods for special days."

I plan to attend this school September 2009. Its a wonderful cook book. here

"Editorial Reviews
From Library Journal
The Ballymaloe Cooking School, which Allen and her husband opened at his family's Ballymaloe House Hotel in Cork County, Ireland, in 1983, has an international reputation, and this impressive new cookbook/reference makes it easy to see why. With its own organic farm and extensive gardens, the school has always been known for its emphasis on fresh, seasonal cooking, and Allen's sophisticated recipes, from Roast Red Pepper, Caper, and Preserved Lemon Salad to Seared Beef with Gorgonzola, Polenta, and Red Onion Marmalade, draw on cuisines from around the world; guest chefs at the school have included Marcella Hazan, Madhur Jaffrey, and other culinary authorities. In addition to the hundreds of recipes, there are dozens of technique photos illustrating some 200 essential kitchen tasks, as well as stunning color photographs of ingredients and finished dishes. Chapter introductions touch on a wide range of topics, and there are separate sections on breakfast, drinks, finger foods, and preserves of all sorts. Although this will be as valuable as a reference work as a cookbook, the text is far from dry Allen writes with a sense of humor and a nice turn of phrase. Highly recommended. "
I also use a lot of recipes from a Canadian cook book my boyfriend gave me .


Monday, 23 June 2008



I do love Kimchi . Especially fried with some meat and garlic. I do have to admit it took me at least 6 months to develop a like for it and now two and a half years later a love for it. I like the old sour stuff best.:)
Here is some links .

I don’t believe there is a Korean person alive or dead who would concede that kimchi is weird. Nor, having lived in Korea for more than a year, am I able to do so. (Smelly, yes; weird, no.) In Korea, kimchi is more than a foodstuff. It’s a national icon, a cultural treasure, a palpable expression of the country’s feisty spirit and determination throughout history to grow and protect its own unique soul—to resist wholesale assimilation into the more megalithic cultures of Asia, through culinary defense. It’s a cure-all, a protective shield, a magic balm and a goddess of plenty. Without kimchi, Korea would not be the same country—there might be a nation in the same place, and it might even be called the same thing, but it would not be Korea."

"In case you don’t know, kimchi is basically fermented vegetables, which these days are usually (but not always) heavily spiced with garlic, ginger and red hot pepper flakes. The most common type is baechu, made by rubbing a spice paste in between leaves of a whole head of brined Napa cabbage, which is then put aside to ferment for a number of days. This is what most people think of when they think of kimchi: the hot-and-sour leaves that are both wilted and crunchy at the same time. But there are more than two hundred varieties of kimchi, from cucumber to pumpkin, served in dozens of styles."

Kim Chi Making

"Koreans say they must eat kimchi wherever they are. When South Korea dispatched troops to the Vietnam War in the 1960s, tearful mothers sent off their sons with clay pots containing homemade kimchi. Soon troopships were filled with the pungent smell of the fermenting cabbage slathered with pepper and garlic.

So it was only natural for Koreans to think that their first astronaut must have the beloved national dish when he goes on his historic space mission in April. Three top government research institutes went to work. Their mission: to create "space kimchi.""

South Koreans consume 1.6 million tons of kimchi a year, at breakfast, lunch and dinner. Until recently, in a tradition similar to an Amish barn raising, villagers joined to make kimchi each fall and stored it underground inAlign Centre jars to last through the winter. Today, most housewives buy kimchi in stores and keep it in an electronic "kimchi refrigerator."



Smoked salmon Rolls with cream cheese and dill.

So I was looking for something easy to do for a Christmas starter. I wanted to do something with smoked salmon. I saw Gordan Ramsey video on you tube (below ) Searched the Internet and found this here from Closet Cooking
And also here from the The Culinary Chase

Suncheon makes smoked salmon rolls

My recipe
Courgette cut in thin strips and marinated in a little salt pepper and olive oil
Cream Cheese,
Dill or mint or spring onion,
Lemon juice ,
Smoked salmon .
Lay the courgette down lay a smoked salmon strip on top near the top of the strip add a little of your cream cheese lemon juice dill mixture. Roll
Drizzle with a little balsamic vinegar .

My first idea to look for smoked salmon rolls came from
Gordon Ramsey's Courgette Rolls

Slice the courgettes lengthway
s, using a swivel vegetable peeler - you'll need 24 long strips. Drizzle some of the olive oil and balsamic over two large plates and lay the strips flat, trying not to overlap. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20 mins. Can be prepared up to 6 hrs ahead.

  1. Mix the ricotta with lemon juice and seasoning to taste, then mix in the basil and pine nuts. Place 1 tsp of the ricotta mixture onto one end of a courgette strip and roll up. Repeat until you have used up all the filling. Arrange rollsup right on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic vinegar to serve.


Beer Batter Fish And Chips

Cooking night June 23rd


1 12 oz can light Beer
2 cups Flour
1/2 tsp Salt
1 tsp Paprika
1teaspoon of baking powder

Dip fish in corn starch . Dip in batter deep fat fry .


Wednesday, 18 June 2008

Calories in Korean Food

If you need to know here you are
sorry this one doesn't seem to working any longer
but Seoul eats took some of the info down here you go

She says she got her info from the calories dictionary.
And for those of you who can do Korean here is a Korean site

kimchi bokkumbap (320g) - 379 calories
sundubu chigae (333g) - 299 calories
bulgogi (90g) - 113 calories
bulgogi (206g) - 510 calories (according to a completely different recipe)
maeuntang (196g) - 130 calories
samkyetang (440g) - 256 calories
bibimbap (586g) - 643 calories
kalbitang (105g) - 289 calories (78% from fat )


Tuesday, 17 June 2008

Le Grand Chef

So I watched this yesterday, its a sweet movie very predicable but none the less very enjoyable.
You can find it here.

"Le Grand Chef is about a cooking contest between two grandsons of two apprentices of the Royal Chef. The reward will be a precious cooking knife with a very prestigious history attached to it. A story that was depicted from Huh Young-man’s comic series with the same title which began in 2002. It was published and more than 500,000 copies were sold. "

The deadly Blow fish.


My Friend Rob Makes His Own Beer

Rob really doesn't like to drink Hite or OB so he has started to make his own. Here is is writing about making beer in Korea.

I have wanted to brew my own beer for the past few years, but had never gotten around to it. So a few months ago after moving into a bigger place I bought all the gear and started brewing. You can buy the basic starter kits from a bunch of places in Korea. All the basic kits include the fermenter, airlock, thermometer, hydrometer, some bottles and some sanitizer and cost around 60,000won. I bought mine from You can also get them from and

All of these sites also have the beer kits that you need to start brewing. They are all really easy. All of the work has been done for you. Just heat up some water and dissolve the contents of the can (or two). Then add cool water (I used bottled water as I don't want my beer tasting like chlorine) to bring the volume up to 23 litres, making sure that your final temperature is where it needs to be (different types of yeast need different temperatures). Then tuck the fermenter away somewhere where it will stay at the proper temperature for a week or two until fermentation is done, then bottle or keg it. After you get the hang of this, there are better kits which require a bit more work or you can even cook up a recipe all your own, which I have yet to do.

Growing up, my Dad made a lot of wine and beer. My job was washing the bottles, which is awful. After the first batch reminded me of how much I hate washing bottles, I decided to really get after it and make a kegerator.......this is where it gets good!!!

After a few phone calls and people telling me I couldn't get Corny Kegs in Korea, I finally found a place in a restaurant supply market in downtown Seoul, 중앙시장. Just a tiny place....중엉 케그 (Joongang Keg), (02)-2238-8339/011-216-9536. I grabbed up two of these kegs for 60,000won (used and still had cola in them, but held pressure). I also got a 20lb (I think) CO2 tank off the guy for 60,000won and a regulator for 30,000won. Then around the corner I picked up a used mini-type fridge for 60,000won.

I had to cut the plastic shelves out of the door as it wouldn't shut with the kegs in the fridge.

I tried my hardest, but I couldn't find anywhere to get a nice beer tower/tap in Korea. I ended up ordering a dual tap beer tower, all the beer and gas lines, the beer and gas disconnects for the kegs, new o-al rings and grease from LearnToBrew in the U.S.. Shipping was a killer....cost me just as much as all the parts, but now that its all hooked up it was definitely worth it!!!!

The two kegs and the CO2 cylinder fit perfectly into the fridge.

Installing it all was easy. I traced the coolant lines in the fridge and made sure (well, pretty sure) that none of them ran through the top of the fridge. I drilled out a hole in the center and ran the beer lines and screwed down the beer tap. It's on there pretty good, but it's a tiny bit wobbly. When I get around to it, I want to put a piece of wood under the plastic in the top of the fridge to give the tower something stiffer to screw down into.

That's pretty much all there was to it. You need to set the CO2 pressure according to the temperature of your beer and how much you want it carbonated. Check out this carbonation chart, tells ya everything you need to know.

That's it.....Happy brewing and just think in a few weeks you'll never have to drink Hite, Cass or OB again!!! Here are a few pictures of the final product...


Friday, 13 June 2008

Prawn Cocktail


Cooked frozen prawns 
Worcestershire sauce 
hot sauce 
lemon juice 
green onions 
iceberg lettuce 


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