Post 77: Fun Size Korean School Food (LA: Koreatown)

My roommate recently introduced me to School Food Blooming Roll, a restaurant that makes food that Korean students would typically bring in their lunch boxes to school.  This concept is quite unique, so I was eager to gather some friends for some famous Korean fare.  We ordered School Food's two most popular dishes, a super spicy tteokbukki and an epic platter of nine different kimbap. 

The rice cake typically used in tteokbukki are tubular and cylindrical, but School Food serves their version in a shape more similar to marshmallows, tater tots or fun size Snickers bars.  It's as if the restaurant purposely cut the size of the rice cake down so that elementary school children would enjoy their lunches more.  Who doesn't like miniature versions of everyday food?

The flavor profile is not just spicy but a melange of sweet and spicy together.  The thick, crimson sauce from the first taste of the tteok is sweet, but the peppery spice penetrates the taste buds soon after.  This wasn't the spiciest tteokbukki I've ever had, but it was pretty damn close to it.  We all know that gulp after gulp of water doesn't help, but I think that the spiciness led to a bit of temporary insanity because that's all I did to relieve the pain of the spice.  It wasn't until I munched on the kimbap and the accompanying sweet mayonnaise that my tongue calmed down and my ears stopped ringing.

Our massive platter included the following types of rice rolls: beef, garlic and bacon, anchovies, squid and squid ink, smelt roe, Spam, tuna, spicy anchovies, and kimchi.  And just like the tteok, the kimbap were bite sized too.  Korean style rice rolls are usually bigger than Japanese style sushi, so it takes more than one bite (depending on the size of your nom) to munch on the entire thing.  Luckily, these itty bitty kimbap were junior sized, which meant that popping a rice roll into your mouth didn't require much effort.  Hmm... is this the lesson we want to be teaching in schools?

My favorite kimbap were the ones that had tuna, Spam, and squid ink wrapped inside.  The tuna and Spam weren't anything out of the ordinary, but the saltiness of canned tuna and canned lunch meat really complemented the neutral flavor of the white rice well.  Japanese sushi relies heavily on the freshest raw fish to taste good, and since Korean kimbap focuses on ingredients other than raw fish, I found that the stronger the flavor, the more I ended up liking the kimbap.  

The squid ink kimbap, on the other hand, didn't quite have a strong flavor.  In fact, the squid was subtly sweet, and the flavor of its ink didn't really shine.  We all liked it just because the rice was black, and it seemed almost like a novelty food item.  It was unique, and we have the evolutionary bodily function of a certain cephalopod to thank for it.

After seeing the dishes, I could really imagine Korean school children carrying the fun size versions of tteokbukki and kimbap to class.  The food wasn't amazing delicious, but it was definitely fun to eat.  It was almost like revisiting the school cafeteria to have some of those nostalgic chicken nuggets, fish sticks... or for those of us from AUSD... crispitos! By the way, where can we find crispitos? Simply reminiscing about those school lunches from the good ol' days isn't going to cut it for me.  I'm going to need to munch on some real crispitos real soon.  But until then, let's all get S.O.F.A.T.

ML - 20120225

Post 73: 48 Hours of Seoul Food

I flew Asiana Airlines to Taipei this time, which called for a stopover at Incheon Airport on the way to/from LAX.  I took this opportunity to hop outside of Incheon Airport for a quick 48 hours to take a first glimpse at Seoul and spend some time with old schoolmates Rina and Myung who now live and work in Korea.  Here is a look at my 48 hour whirlwind in the capital city of South Korea.

My first bite of food in Korea (not counting the donuts I scarfed down at Incheon Airport) was from this harmonious plate of kimchi tofu.  Kimchi tofu is a type of anju, or Korean drinking snack, that pairs two major Korean staples together onto one plate.  When the tofu and kimchi meet in your mouth, the smooth, velvety, mild flavor of soft tofu engulfs the crunchy, tangy, spicy bite of stir-fried kimchi in a way that I can only parallel with my exhausted body collapsing into my pillows and comforters at the end of a long day.  Kimchi and tofu together makes as much sense as mashed potatoes and gravy, and it brings the same kind of soothing comfort to your soul.  I chased my first bite of dubu kimchi with a refreshing shot of Chamisul.  Ahhh... my first taste of Korea.

It didn't take long for the highly anticipated haemul pajeon to arrive.  This crackling seafood pancake is one of my favorite foods of all time, and to have the opportunity to enjoy it as part of my first meal in Seoul was just so insanely satisfying.  Various bits of seafood are mixed into the thinly grilled batter, which means that each piece varies from bite to bite.  The first bite might contain tender calamari... the next bite might contain a smidget of succulent shrimp... and the subsequent bite might contain clam meat or a jiggly octopus tentacle.  But no matter what sea creature you discover in your piece of pajeon, every bite contains a web of sliced green onion, which not only provides sweetness but holds the entire pajeon structure together.  Dipping it in a soy sauce mixture (sometimes simply called pajeon sauce) and then chasing it with more alcohol made the pancake taste better with every subsequent bite.

There was no way the meal was complete without more soju and tteokbukki (stir-fried rice cake).  But by this point in the meal, I wasn't sure if I was more drunk from the dozen shots of soju and many sips of makgeolli or from the cyclone of spiciness of the rice cake.  But to make certain it was the former and not the latter, we paid the bill and made our way through the streets of Seoul to a hof, a Korean style pub where the many more shots of soju confirmed that... yes, I was drunk from alcohol and not from spicy food.

In the midst of all this food talk, I have neglected to say that my newly assimilated Korean pal Rina had led me down some narrow, dark alley in Insadong for this first meal of various anju.  But a single file trek through an unfamiliar territory is just mind over matter if there is hope of good food and chilled soju at the end of it.  Dangle some seafood pancake at the end of a dark tunnel, and I can almost guarantee you that I'll walk down that path.

After a dozen blocks through Seoul's spirited streets and a couple of pit-stops at the batting cages and local arcade, we made our way up a few flights of stairs to the hof of choice.  Rows of wooden tables in dim lighting with second hand cigarette smoke drifting through the rafters, intermittent roars of laughter and high pitched feminine squeals broke the constant drone of K-pop over the restaurant's loudspeakers.  The most prominent noise that truly broke the muffled off-key karaoke was the clack of the soju glass as it was pounded on the wooden tables by hof's many night owls.  The feel was similar to the environment in Korean bars like Crazy Hook in LA or Min Sok Chon in San Diego.

The first item we were served was a complimentary bowl of fried macaroni chips.  Okay, so I made that name up, but I have no idea what they are actually called.  The crunchy, edible Styrofoam peanuts got dropped on the table immediately upon arrival, and shortly after the little hollow chips were plopped down, everything became a blur... really.  Other than the preliminary rounds of soju and beer, the remainder of the night was a complete haze... and it didn't help that no one else could piece the night together.  So if I didn't actually remember anything, did it still count as a memorable first hof experience in Seoul?

When I woke up, I was enshrouded in bedsheets, and my left elbow was supporting my bruised face on a strangely warm tile floor.  A couch or perhaps just some pillows would have been nice, but I was just thankful that the floors were heated and that I didn't wake up on the streets of Seoul like these other party animals.  

Luckily, Seoul has many options for curing hangovers.  Rina led the way down some alleys in a neighborhood near Hanyang University to a restaurant that requires its guests to slip off their shoes before stepping inside.  After walking in I saw the many low sitting tables with individual cushions placed where the chairs would typically be.  Sitting crossed-legged on the wooden floors sounded like fun.  And just in case I keeled over from my hangover sweats, I'd already be closer to the floor.  Nice.

The hangover remedy placed in front of me was yukgaejang, a spicy beef soup simmered in red pepper, green onions, and bracken fern.  I didn't realize there was a fern in my soup until I researched it later.  I thought it was a token leaf that fell in from one of the banchan on the table.  But never mind that.  The spicy and fiery yukgaejang did a good job battling the burning residual alcohol that engulfed my head and stomach.

When I was finally ready for some solid food, I jumped in on the ojingeo bokkeum, squid stir-fried with vegetables and spicy red pepper paste (gochujang).  The sauce in the dish, made of spicy yet sweet gochujang, paired beautifully on top of steamed white rice.  The meaty squid, crunchy onions, and tingly green onion were cut to the similar length and size, and the red sauce that was drenched all over made my mouth water.  The radish kimchi was crisp and refreshing.  Its inner juices that burst with each bite were cool and sweet, and it helped clear any lingering spice on my tongue.  I completely forgot about my hangover by then.  It looked like Rina picked the right place for breakfast.

But what was for lunch? After an obligatory touristy stop at Gwanghwamun gate and Gwanghwamun Square, we strolled through the hip streets of Samjeong-dong and stopped at a chocolate shop before we taking respite at a hole-in-the-wall kimbap store.  If you don't already know what kimbap is, the best way I can describe it is the Korean version of sushi.  Whereas Japanese sushi is mostly rice and raw fish, Korean kimbap focuses more on the vegetables.  Another difference between kimbap and sushi is that meat is second in importance to the veggies, and the meat is almost always cooked.

The two types of pickled daikon, carrots, spinach, beef, and imitation crab meat rolled into this kimbap made for a perfect ten tummy tickling pieces of bite-sized heaven.  Yum.

Where there's rice, there's also noodles.  And I love noodles.  So I ordered a big bowl (big bowl is a bit of an understatement) of kimchi ramen.  The wavy strands of fried instant noodles dripping with kimchi broth led to a symphony of euphonious slurping noises... euphonious for me but more likely cacophonous for Rina and her good friend Hannah.  Granted, this was packaged ramen... the same packaged Shin Ramyun that we can get in the States.  But it was good.  And I became quite the chipper fellow.

Breakfast was soothing, and lunch was pleasing... but dinner was just plain magnificent.  No one comes to Korea without having its world famous barbecue.  And no one leaves without a taste of its amazing pork belly.  Don't get me wrong... kalbi and bulgogi are great, but springy little pieces of pork and its fat never tasted so good.  The sight of that gorgeous pork belly still raw sprinkled with just a touch of sea salt got my juices flowing.  It made for a great starting point for a night of memorable KBBQ.

If a piece of raw pork could make my mouth water like that, imagine what the cooked version of it with grill marks and crackling bubbles of oil could do.  Add a side of grilled onions, roasted garlic, and salt and peppered sesame oil for dip... and you can forget about all the beef on the table.  Really, forget beef.  Pork belly can solve the Korean's aversion to imported American beef.  You heard it here first.

Stuffed to the brim with barbecue pork belly, we made our way through the streets of Seoul (yet again, this seems to be a recurring theme) to Hongdae Park, which is where I had one of the most interesting people watching experiences of my life.  On this warm but breezy Saturday night, Hongdae Park was packed with college age young'uns in hoodies and baggy jeans rapping freestyle (in Korean, might I add) around a boombox.  There were girls with primped outfits and pressed hair sipping beer through straws (while their boyfriends held onto the cans and their designer hangbags).  But of all sights to see, what most surprised me was a throng of music fanatics jumping and dancing silently in front of a DJ booth wearing massive headphones... Hongdae Park gave me a first hand look at a silent disco.



In the video posted above, the first section is a group of young rappers (both aspiring and recreational) passionately practicing the love for their music.  Further back toward the right side of the shot is the silent disco.  Music lovers listen to the DJ's tracks with their own individual headphones.  The rhythmic music is a mix of the beats from the boombox and the music playing across the park, but it is not the same music that the DJ is spinning.  Music from the silent disco can't be heard until a set of your own headphones are put on.  I was quite intrigued to see a mass of people jumping up and down to silence and screaming, oohing and aahing whenever the DJ spun a fan favorite.

Fast forward through alcohol in plastic bags, shots with 151 set on fire, and beer galore to... midnight munchies! The kids in Korea were craving Taco Bell (and yes, there is a Taco Bell in Seoul), but Taco Bell had closed by the time we left the bar and lounges.  Lucky for me, we found a Korean shop that was open late.  This was my chance to dig into some famous Korean dishes... a hearty tofu stew (soon dubu), rice cake soup (tteokguk), and bibimbap, which I employed as my alcohol sponge for the night.

The next morning I was awakened by an earth shattering phone call from Myung, a roommate from college who had relocated to his motherland for work.  He treated me to what I can only describe as the cleanest, purest and most cleansing morning meal I've had in a long time.  It was a simple bowl of udon paired with a delicately formed onigiri... nothing spicy, nothing red, nothing oily or greasy... just Japanese influenced, petite culinary detox.

After a short visit with Myung, Rina and I visited Myeongdong for some dak galbi and a few final shots of soju.  The chicken was barbecued on a large round griddle along with onions, carrots, sweet potatoes, green onions, cabbage, and gochujang... all of which became folded with rice, eggs and sesame oil into an avalanche of fried rice at the very end of the meal.

Soju was brought back into my system as quickly as the clear udon broth flushed the alcohol out of my body from earlier that morning.  My final meal of my 48 hours in Korea completely negated the cleansing detoxifying meal from earlier in the morning.  But go big or go home, right? Or... go big, and then go home and rest.



48 hours in Seoul (half of which was blurred by soju-toxication) was truly not enough time to experience the sights and sounds of everything Korea had to offer.  I resorted to eating famous noodle dishes such as jjajangmyeon and naengmyeon at Incheon Airport while waiting for my transfer and home bound flights.  I will be back, Korea... there is much more pajeon to be had.  Until next time, let's all get S.O.F.A.T.

ML - 20110916-18

Post 68: Taipei - Never Too Far from Dessert

No matter where you are, you are never too far from dessert in Taipei.  Around every corner, at every intersection, and down every alley, you can find a plethora of post meal refreshments such as handmade mochi, shaved ice, fresh tropical fruit, milk tea, and ice cream.

One of my favorite sweets is mochi (麻糬).  Although the invention of mochi is usually accredited to the Japanese, the Taiwanese have their own balls of rice cake as well.  Whereas the Japanese mochi is filled with sweet pastes such as red bean paste or peanut butter, the Taiwanese version is often not filled at all.  Taiwanese style mochi is dense the entire way through and is also much smaller in size.  The mini mochi balls are commonly rolled in peanut powder, black sesame seeds, granulated sugar, or a combination of the above.  The flavor factor is on the outside rather than enclosed within the layer of pounded rice.



Mochi can even become a form of entertainment at some dessert shops.  I found this out at Sweet Rice Ball (雙連圓仔湯), where I was served one giant blob of mochi (燒麻糬) plopped within a sandstorm of peanut powder, black sesame seeds, and little bits of sugar crystals.  A few toothpicks were placed alongside the enormous sphere of congealed rice.  My aunt picked up the toothpicks and started puncturing the rice cake.  After she had perforated the rice cake, she separated it into a dozen or so miniature mochi balls and rolled them around in the sweet peanut and sugar mixture.  She did it so quickly that I didn't even get a chance to try it for myself.  But no worries... I saved my energy for chewing the ridiculously elastic and malleable sticky rice balls.  No chocolate, no syrups, no heaviness.  Just naturally and slightly sweet.  It's even more fun to eat because it can be popped into your mouth in just one bite.

Sweet Rice Ball also serves shaved ice, which is one of my favorite chilled desserts.  Shaved ice is one of the most powerful ways to combat Taipei's horrendous heat and humidity.  What I like about the shaved ice at Sweet Rice Ball is that they not only have the traditional shaved ice toppings such as red bean, peanuts, and mochi, but they also have lots of unique toppings that other shaved ice shops don't offer as well such as sweet taro paste, corn, and white wood ear fungus.  I would choose this over artificially flavored, multi-colored snow cones any day.

If traditional or unique shaved ice toppings isn't your thing, count your blessings because Taipei has a wealth of shops that serve mango shaved ice and green tea shaved ice. Literally around the corner from world famous dumpling house Din Tai Fung is a shop that specializes in shaved ice called Smoothie House (思慕昔). What's cool about the shaved ice there is that fruit and condensed milk has been infused directly into the ice.

Every part of the dessert is covered in either fruity mango ice, fragrant Taiwan mango (艾文芒果), or golden yellow mango ice cream, so every bite of shaved ice tastes like a milky avalanche of sweet, tropical mango.  It's not even shaved ice or shaved snow anymore.  It's like a shaved mango bonanza. 

The matcha green tea shaved snow here is just as good.  It is as green as Kermit, which means the flavors of Japanese green tea have been truly conquered every part of the ice.  The hill of green tea ice is covered in a mound of sweet, soft azuki bean, and topped off with a panna cotta that is smooth and supple.  It tastes like an East Asian Christmas party.

If healthy is your thing, then you are in luck.  Taiwan is one of the best places in Asia to get fresh fruit.  With its sub-tropical climate, harvesting tropical fruit such as bananas, guavas, lychees, mangoes, mangosteens, pineapples, and wax apples are no trouble at all.  Fruits from Taiwan are, in a word... beautiful.  The first thing you notice about the guavas at the sidewalk fruit stands is the bright color of the fruit.  It's nothing like the pale pink that we get here in the States or in our cartons of Kern's Nectar.  Its fruitful fertility beckons you over the stand, which is when you smell the utterly fragrant scent of the bananas, mangoes, and pineapples.  Those are smells that literally open your eyes and take your breath away.  It's no wonder that the Taiwanese have one of the highest rates of fruits and vegetables consumption in all of Asia.

If you're like me and hate peeling and cutting fruit, then skip the fruit stands and grocery stores altogether.  Instead, head over to a café that serves afternoon tea.  My favorite place to munch on juicy, succulent fruit is in Tamsui, a district of New Taipei City on the edge of the coast.  Red 3 Café (淡水紅樓咖啡館) is atop a staircase that appears to have a million steps.  But the hike to the top is worth it.  There are ample fruits in the afternoon tea selection, and of course, there is a view overlooking the Tamsui River.  Did I mention the beautiful castle that sits halfway to the top? A reward for your efforts on the brick Stairmaster, no doubt.

Too full from dumplings or beef noodle soup and can't hold down another bite? Well, Taipei offers the best iced beverages around.  There are tea houses everywhere that serve fruit infused tea and milk tea.  You may even see some familiar stores such as Quickly, Ten Ren, and 85C.  If you are craving a Frappuccino, Taipei is abound with three or four-storied Starbucks stores.  Almond milk tea? You got it.  Crash milk with grass jelly? You got it.  Lychee flavored Slurpee from 7-Eleven? Not even a problem.

What you may not know, though, is that Taipei also has plenty of coffee houses.  Taiwan is not a major player in the coffee bean industry, but its climate makes for rich and aromatic coffee beans.  Cama Café is brews its Joe (Chou in Taiwan?) to order.  From first hand experience and according to A Girl Lost in Taipei, you can smell their coffee from way down the street.  Their iced chocolate is also good.  It's not just syrupy sweet... it's packed with chocolatey cocoa punch.  Just enough sweet to seal off your appetite.  Oh, and it's just plain cool that they delivery your coffee on bicycles.

Anywhere you go in Taipei, you will find a dessert that is sweet enough for your palate.  Personally, though, I'd say you can't leave Taiwan without having some fresh fruit and some shaved ice.  Until next time, let's all get S.O.F.A.T.

ML - 201109XX