So, in an effort to make those of you on more roast potatoey (it's a word) shores jealous, I will prepare an imaginary feast for you, made up of only my favourites of the wonderful Korean cuisine. There isn't so much a starter, main course and pudding setup in Korea but I'll adapt my menu to this format.
So for starters on this fine day, I will have Sundae. No it's not an ice cream but a Korean variant of one of my favourite breakfast items, black pudding. Who am I kidding? ALL of the breakfast items are my favourite breakfast items! This variant however is much more, intestiney, mmmm..... but DELICIOUS.
I am intensely (intestinely) fond of this dish. HAR HAR HAR
Onto the main course(s) of a) bibimbap, a dish native to the region in which I live, Jeollabuk-do, consisting of rice, vegetables egg and spicy gochujang (red pepper paste), b) galbitang, or short beef rib stew, with glass noodles, egg and spring onions as well as the more ordinary white onion (throw some rice in there too) and c) bossam, boiled pork thrown onto a leaf with some ssamjang (spicy soybean paste) and other assorted toppings. Here's some photos that will hopefully make your mouth water.
Bibimbap: Mix it all up and then gobble it all up.
Bossam: Wrap it up and throw it down your throat.
Galbitang: Take your time with this one - it comes hot.
'And what about dessert!?' I hear you cry.
This is a red bean fish. A fish shaped pancake filled with mashed redbean.
And this one is a red bean fish ice cream. Wafer cone filled with ice cream and red bean jam.
Yummy.
On Friday I'm flying to Hong Kong for Christmas, and I expect the food there to be delicious.
Gamsahapnida for reading,
Red Bean Fisherman
P.S. This issue's K-pop performed by Wonder Girls and Akon.
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