Kimchikhan and Kimchi Festival: 'Fermentation Benefits All'
The movie Kimchikhan is currently being fermented; in other words, it is post-production. Kimchikhan is scheduled for release soon in 2010. Its revelation will be matched with the Los Angeles kimchi festival, where Fermented Food Forum/Future Food Forum/Best Kimchi Cook Competition/World's Special Food Exhibition will all be held together. Kimchi festival.com - opening Feb. 2010
Showing posts with label Korean. Show all posts
Showing posts with label Korean. Show all posts
Wednesday, January 6, 2010
Saturday, December 26, 2009
Flaming Clam Grill of Cheongdamdong
The restaurant's name, Bultaneun Cheongdamdong Jogae Gui, translates into English as "Flaming Clam Grill of Cheongdamdong". , Cheongdamdong is a fancy suburb in Seoul nicknamed the Korean Beverly Hills as it has upscale boutiques and art galleries.
Don’t look for any English here as everything is in Korean even the menu.
We chose the 59.99 option for our table of three
The nice thing, though, is that the menu has pictures so you know what you’re getting.
I was invited by a friend and upon reading the L.A. Times review I knew I was in for a real treat. This is a place that offers fresh seafood and they cook it for you tableside. Oh yeah, I was in. As soon as we all sat down the feast began. The first item to come out was the Gyeran jjim AKA the Korean steamed egg casserole which you spoon out. It has the texture of a soft custard. Alongside that was the ddukboki spicy rice cake.
Next, the banchan was spaced all over our table to be shared and eaten with our main course. What I love about banchan is that it is constantly replenished. My favorite banchan is kimchi and even though I know it’s not a main course I treat it as such. Banchan is different at every restaurant depending on the chef but the one constant is kimichi as no meal is complete without it. The banchan served tonight was kimchi, quail eggs (which were cooked perfectly nice and creamy), marinated vegetables, congee, fried rice with nori, vegetable pancake, tempura fried sweet potato and noodles.
Tempura fried potato,noodles and korean pancakes.
Kimchi
Fried rice.
Salad and congee.
Clam soup
Next, our seafood arrives consisting of shellfish such as shrimp, scallops,clams, oysters, abalone, conch and mussels.
Conch.
Scallops.
Oysters placed on fried rice.
Mussels.
The seafood was arranged neatly on our grill and the server knew exactly where to place each item depending on how fast it would cook. The server opened up each clam and placed it on the grill.
As each item was cooked it was arranged at the perimeter of the grill for us to start eating.
Don't look for any type of seasoning on your seafood because there isn’t. The reason you have all the various banchan is so it can be eaten with your meal. I like the idea that the seafood is served in its natural state. This way you know what you’re eating is fresh and not covered up with spices and sauces. The experience for me was like one big seafood bake without getting sand in my shoes. I will definitely be back and bring more friends.
We did pretty good eating everything.
Bultaneun Cheongdamdong Jogae Gui
3465 W. 6th Street, Unit 20
Los Angeles, CA 90005
213-388-6800
Don’t look for any English here as everything is in Korean even the menu.
We chose the 59.99 option for our table of three
The nice thing, though, is that the menu has pictures so you know what you’re getting.
I was invited by a friend and upon reading the L.A. Times review I knew I was in for a real treat. This is a place that offers fresh seafood and they cook it for you tableside. Oh yeah, I was in. As soon as we all sat down the feast began. The first item to come out was the Gyeran jjim AKA the Korean steamed egg casserole which you spoon out. It has the texture of a soft custard. Alongside that was the ddukboki spicy rice cake.
Next, the banchan was spaced all over our table to be shared and eaten with our main course. What I love about banchan is that it is constantly replenished. My favorite banchan is kimchi and even though I know it’s not a main course I treat it as such. Banchan is different at every restaurant depending on the chef but the one constant is kimichi as no meal is complete without it. The banchan served tonight was kimchi, quail eggs (which were cooked perfectly nice and creamy), marinated vegetables, congee, fried rice with nori, vegetable pancake, tempura fried sweet potato and noodles.
Tempura fried potato,noodles and korean pancakes.
Kimchi
Fried rice.
Salad and congee.
Clam soup
Next, our seafood arrives consisting of shellfish such as shrimp, scallops,clams, oysters, abalone, conch and mussels.
Conch.
Scallops.
Oysters placed on fried rice.
Mussels.
The seafood was arranged neatly on our grill and the server knew exactly where to place each item depending on how fast it would cook. The server opened up each clam and placed it on the grill.
As each item was cooked it was arranged at the perimeter of the grill for us to start eating.
Don't look for any type of seasoning on your seafood because there isn’t. The reason you have all the various banchan is so it can be eaten with your meal. I like the idea that the seafood is served in its natural state. This way you know what you’re eating is fresh and not covered up with spices and sauces. The experience for me was like one big seafood bake without getting sand in my shoes. I will definitely be back and bring more friends.
We did pretty good eating everything.
Bultaneun Cheongdamdong Jogae Gui
3465 W. 6th Street, Unit 20
Los Angeles, CA 90005
213-388-6800
Saturday, August 22, 2009
Dan Sung Sa: Pojangmacha
Don’t let this place scare you. It’s not hard to find just look for the Kim Jon IL poster whose face is plastered on the restaurant sign. Inside it's kind of eerie with dim lighting, slightly dirty and crowded. I guess they're re going for a North Korean vibe. There is graffiti all over the walls making you wonder if you've arrived in a third world country. If you’re not a smoker beware because this place has no regard for the no-smoking law as it seems like you're encouraged to light up. So why am I telling you this? Because if you can look past all that then you might like the overall experience. I've been here several times as I was introduced by a friend who's as passionate about food as I am. The food is inexpensive as it's only on menu to encourage you drink as much as you can. It's a restaurant of hit-or-miss bar food that's loud, grimy and sometimes smokey but I always seem to have good time when I'm there.
Here is their menu on a wooden tablet.
The first thing that comes out is complimetary
barley tea and vegetable soup.
One of my favorite dishes is something I call the dumbbells. Stuffed with rice noodles, tempura battered and fried,wrapped in seaweed.
Pig blood sausage It's mild and can be ordered steamed or fried.It had a nice mild buttery flavor
Raw tofu topped with kimchee This was another one of my favorites. the tofu was nice and creamy the kimchee added a crunchy texture and spiciness, it all complimented each other well.
Rabbokki with fish cakes (spicy) it's the same as tokkbokki but with ramen noodles added.
Frog legs and anchovies grilled.
Tender fried sliced egg rolls nice texture. Tasted like a rolled up omelete.
Mackerel grilled needed some seasoning.
Skewers ,shrimp, chicken, scallops, beef and mushrooms and the sauces.
BBQ pork or should I say BBQ cartilage? I couldn't find the meat.
Squid this was nice and spicy.
Soju after about two of these I can’t remember what else I ate.
Neighborhood: Koreatown
3317 W 6th St
Los Angeles, CA 90020
(213) 487-9100
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