Hop House and KimChi Restaurant

This is my new favourite place in Dublin . It has a great Korean beers and Soju. It has the best Kimchi I have had since leaving Korea . I ate the Kimchi chi gae (kimchi stew but with beef not quite as good as pork but still great all the same )it was YUM . I have also had the Jae yuk bo kum . (spicy pork stir fry ) I ordered some lettuce and Dwenjang to go with it . It was like stepping back into Korea. The staff and the owner are really friendly . If your missing real Korean food this is the closest you may find .

http://www.hophouse.ie/index.htm

the menu

http://www.hophouse.ie/main_menu.htm
So.Moo.Food Review Kimchi here take a look.
http://sofood.wordpress.com/2009/06/09/kimchikorean/

for more info look here http://www.ireland-guide.com/establishment/kimchi_restaurant_at_the_hop_house.7973.html

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KimChi in Ballymaloe

Darina Allen requested I make kimchi so I did .
I have been missing kimchi so much. No Joking.
I am really pleased with how it came out.
I will be having kimchi jiggae next week.

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Korean Chicken Marinade and some Kimchi jeon

Korean Chicken Marinade.
2 tbsp Gochujang chilli paste
4-1/4 Gochujang chilli powder
2 tbsp soy sauce
2 tbsp Maple Syrup /Korean corn syrup
4 tsp sugar
2 tbsp soju
2 garlic crushed
4 tsp of ginger
1 1/2 teaspoon of Korean curry powder
This recipe is adapted from The Complete Book of Korean Cooking.

Leave the chicken in this mixture for 24 hours and then fry or bake (I prefer baked )
Garnish with green onions.

Kimchi Pajeon
I used Some good Old kimchi.
4 eggs
1cup of flour
half a cup of water
Some soy sauce
one teaspoon of Gochujang red pepper paste.
And some Pa ( green onions).
Mix together the eggs flour and water till a smooth liquid then add Gochujang and soy.
Finally add the kimchi and green onions.
Fry a ladle full on a hot pan with a little oil.
Thia is traditionally served on a bamboo tray chae ban , to allow the steam escape under neat.

Korean Dipping sauce

3-4 tablespoons of Soy sauce
1tablespoon of cider vinegar
1 1/2 teaspoon of seasme oil
1 teaspoon of seasme seeds
1/2 teaspoon of chopped green onion
1/2 teaspoon of sugar.

Mix together and allow to stand for 10 minutes before eating. Add A little chilli powder if you like .

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My Kimchi Chigae

김치찌개

I have Posted about kimchi chi gae before http://macs-foodkorea.blogspot.com/2008/08/kimchi-chi-gae.html
Its my favorites.
So with my nice new pot I decided to make my own .
I used Pork belly
1 teaspoon of garlic
Shiitake mushroom
Green onion
2 cups of old kimchi
Tofu
1 Tablespoon of Gochujang (Korean chili paste)http://en.wikipedia.org/wiki/Gochujang
A dash of sesame oil
A dash of soy sauce.
So I fried my pork belly in a little sesame oil with the garlic and mushrooms.
I added my kimchi. The gochujang is next a cup or two of water.the green onions . Bring to boil. and enjoy.

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Eating out in Suncheon On a Budget

Steamed Egg (계란찜)

For recipe check here 

I really like this its do light and totally yummy

2000 WON

(above)Kimchi Chi Gae 2000WON

(Below) Dwaeji Galbi

(pork meat )

4-5000 WON

Its quite normal to walk round Korea in your PJS while attached to a drip. I took this picture a minute after she put out her smoke ...

We also ordered sausages (not impressed)3000 won

you can order mushrooms 1-2000 won 

And Shake it up Bibinbap (Dosirak)

Zen kimchi talks about it here

the Bibinbap was 1500won 

Just put the lid on the box and shake the hell out of it you get quite the mess .

To find this place its Beside Jae il Hospital(round the corner from Elvis Bar) .

Its just down the street from the hospital

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Kimchi Chi Gae

http://en.wikipedia.org/wiki/Kimchi_jjigae

http://www.insanitytheory.net/kitchenwench/2008/06/02/300-posts-and-not-enough-kimchi/#kimchijigae

My favourite food has to be a nice kimchi chi gae I love a some really old kimchi in there. Gives it such a nice sour taste .

• 1 cup kimchi, 16 oz pork belly (or any part with fat), thin sliced (uncooked bacon can be used as a substitute)
• 2 green onions, slice in a bias
• 1/2 pack dooboo (tofu)
• 2 kochu (hot green chili), chopped
• 2 tbsp kochujang (Korean chili paste)
• 1 tbsp kochukaru (Korean pepper powder)
• 2 tbsp minced garlic, 1 tsp soy sauce
• 3 cups water, salt, pepper

Place a pot on the stove, turn the heat on. Add pork belly (or bacon), saute for a minute or so.

Add kochujang and cook until meat becomes white.

Pour the water, add kimchi. Bring to a boil, reduce to simmer.

Add soy sauce, kochukaru, and garlic. Cook for 20-30 minutes.

Add chilies, green onions, salt and pepper. Cook for another minute.

Serve with rice.

Recipe taken from here

http://www.trifood.com/kimchichigae.html

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Gamjatang Pork bone stew with old Kimchi

Gamjatang Pork bone stew with old Kimchi

On the menu here is Gamjatang, Kimchi chi ga,Boo due chigae, dwen jang chigae and Jim.

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kimchi Drink?????

I found this here .

Described as one of the drinks launched in Japan and failed to win the market. 

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Bo Sam

Streamed Pork Leg

Shrimp sauce

Sides

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.

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Kimchi

Kimchi Refrigerator

Kimchi

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 .
http://www.kimchi.or.kr/kor/index.html

http://en.wikipedia.org/wiki/Kimchi

http://www.lovethatkimchi.com/

" 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."
From http://www.walrusmagazine.com/blogs/2008/05/13/korea-kimchi/?page=




Kim Chi Making http://www.lifeinkorea.com/Culture/kimchi/kimchi.cfm?xURL=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 in jars to last through the winter. Today, most housewives buy kimchi in stores and keep it in an electronic "kimchi refrigerator."

From http://www.iht.com/articles/2008/02/22/asia/kimchi.php

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