Where to eat Ganjang Gejang in Seoul: Jinmi Sikdang and Pro Ganjang Gejang
Ganjang Gejang 게장 is a very special and unique Korean food that you must try if you visit Seoul. Unlike other indigenous Korean dishes such as kimchee, kimbap, bibimbap, etc. with good versions easily found outside of Korea, Ganjang Gejang is best enjoyed in Korea. This is because the crabs that are used in Korea taste differently than the blue crabs that are used for this dish in the states. Ganjang Gejang is a soy sauce marinated crab dish. The beautiful flavors of the raw crab with the soy sauce along with roe and rice pair so unexpectedly deliciously. I have only been eating this dish for a few years now because I was afraid of the raw nature of the dish; but now this is one of my favorites in Korean cuisine. Continue reading “Ganjang Gejang in Seoul: Pro and Jinmi Sikdang”
Gyeranppang is one of those special Korean street foods that conjure many sensory memories. Many Korean people ate it growing up. On a cold day, the smell of the sweet egg bread wafting from a local street food vendor is so inviting. The smell of gyeranppang is as sweet as the smell of fresh waffles. Continue reading “Gyeranppang Korean Egg Bread”
Chirashi is one of those tasty and bright dishes I really enjoy. My favorite place to eat this is at Soba Totto on 43rd Street in New York City. Hatushana on 48th street also has a beautiful take on this called the box of dreams with many mini chirashi in a square wooden box. Another place to eat this more casually is at the Mitsuwa Food Court in Edgewater, NJ. The combination of the warm perfectly seasoned sushi rice with the beautifully arranged cut fish, tomago egg, and fish roe makes it such a special and bright dish. I also like that it has almost no fat and feels quite light to eat. Continue reading “Homemade Chirashi Bowl Recipe”
Recently I made monkey cookies and macarons for a baby shower. I have been obsessed with cute animal food lately and wanted to try making some iced sugar cookies. I am not as into baking as cooking savory food, so this was a new learning experience for me. Last year I made my first batch of elephant and cloud sugar cookies for my talented designer friend, Patricia Chang‘s, son’s first birthday or “doljanchi” as we call it in Korean.
Sweetopia was a great resource on everything to do with sugar cookies- how to get the icing consistency right, how to fill a icing bag, how to use a coupler work, etc. I used Sweetopia’s cinnamon and molasses sugar cookie recipe and loved the spicy flavor, so I used it again for a recent baby shower with monkey theme. 2016 is the year of the monkey in the Chinese zodiac, so this time I made monkey cookies and macarons.
The macarons were a tedious process and I had to make four batches before they finally came out OK (and I still have a long way to go with them). I was relieved they came together at the last minute the morning of the baby shower. Below are photos of the monkey cookies and macarons, and the different batches I went through. I did not realize baking macrons on a humid day is not easy because the skin will not form on the macaron as it rests. I later found this wonderful macaron trouble shooting guide from foodnouveau which I wish I had really read before baking macarons. Continue reading “Monkey Cookies and Macarons Baby Shower Doljanchi”