Thursday, September 1, 2011

Korean Culinary Carousal: Kill It and Grill It/Three Ways in Three Days

It recently occurred to me that this past weekend, I ate three different types of Korean BBQ on Friday, Saturday, and Sunday. Needless to say, definitely feeling the need to go on a bit of a diet at this point BLARGH TOO MUCH FOOD ><

On Friday, I had grilled duck, or 오리 (ori) in Korean. The duck is smoked first and brought to your table cooked, so when you put it on the grill it crisps up really nicely. They always serve it with 백김치 (baech kimchi)-- white kimchi, which is made without spicy red 고추 (gochu, pepper). It is my favorite kind of kimchi and I usually always end up eating a whole plate of it by myself. This, plus lots of fattyfatfat duck meat and soju makes you feel a little bit like a at the end of your meal. Duck is way cheaper in Korea than in European countries/America--here it's looked at as a country bumpkin food, ironically enough considering all of the hoopla over foie gras and what not in the West.

Korean BBQ Duck
If you're looking for a really great duck restaurant in Seoul, there is a really good one in my area at Seongsu Station on line two--it's right outside of exit 1.

On Saturday, I had 갈매기살 (Kammaegisal)--the meat taken from the diaphragm of a pig. It sounds gross but it's much more delicious and leaner than the more popular 삼겹살 samgyeopsal--belly meat, which is super fatty and smelly and in my opinion only tastes good with prolific amounts of soju.

A cutesty chart which tells you exactly which part of the pig you're eating--only Koreans could make butchering seem adorable

Finally, on Sunday, my beautiful friend Hanadi and I splurged on what might be my favorite meal in Korea--조개구이 (jogaegui, grilled clams and oysters). We ate by the sea in Incheon, where we were brought a heaping pile of shellfish, which we simply threw on a smokin' hot grill. The oysters (of which there were many kinds--big and small, all with different Korean names) popped open when they were ready to eat. After scooping out the flesh, Koreans usually dip the meat into either 초고추장 (chogochujeong), a special red pepper sauce mixed with vinegar, or soy sauce mixed with a blob of wasabi.


Needless to say, lots of grilled things, lots of overeating, and lots of pants that feel suddenly tighter ><

No comments:

Post a Comment