Shiitake mushrooms with soju and maple syrup?

I was shopping at the market yesterday and saw some beautiful shiitake mushrooms. I was making duck sandwiches for dinner, so I thought I could add some mushrooms. Shiitake mushrooms (표고 in Korean) can be a little rubbery, but when cooked with this method, they turn out delicious.

Soju and Maple infused Shiitake Mushrooms


Ingredients:
1 package (500 grams) fresh shiitake mushrooms
1 tablespoon soju
1/2 tablespoon maple syrup

Procedure:
1) Thinly slice the mushrooms
2) Sautee them for about a minute in a bit of oil
3) Add the soju and maple syrup

Yum, yum, yum

The mushrooms soak up the liquid and taste deliciously sweet and juicy, without any sort of strong soju taste. It was such a random idea that worked out quite well. They are good as a side, but I used them to concoct quite a sandwich. I had some smoked duck, caramelized some onions with fresh ginger and maple syrup, and cooked up the mushrooms. I'm usually not that proud of my creations, but this sandwich, served with a spinach and tomato salad, was grand.

If I was living in a cheese loving nation, I think this would be great topped with some gouda. That would probably result in orgasm. As is, it still was quite enjoyable. 

Drug Kimbap (마약김밥)

On a long walk the other day with one of my good friends, I ended up in Gwangjang Market (광장시장) near Dongdaemun. If you've never visited this market, then you need to head over there. Last winter, C and I enjoyed some fantastic bindaeddeok and pumpkin porridge at the market, and last weekend I tried the famous drug kimbap 마약김밥.

As the name suggests, these are addictive

You've probably seen these little mini kimbaps before, but apparently the original purveyor of this quick snack is in Gwangjang Market and everyone else copied their ideas. They are quite tasty, especially with the wasabi-esque dip. Inside the kimbap is carrot, radish, and leeks. Although I wouldn't say it is worth it to go to Gwangjang just for these little buggers, if you are already in the area, they would make a quick and cheap lunch.

To get to 마약김밥, go to exit 7 of Jongno 5 Ga and walk straight til you can take a right into the market. You'll see this sign at the first main market intersection.

They are apparently the original

The Second Hot Day of Summer: 중복

Korea is a very food-oriented society, and there are certain times and places that you should eat certain food. While this can sometimes be annoying (like when my co-teacher tells me I shouldn't eat noodles for dinner and I'd better eat rice or meat), it also gives great reasons for going out and trying new things. Although I have eaten many different things in Korea, there are still plenty of things that I have to try. Anyone have any recommendations?
As I mentioned last week, we are in the middle of the hot days of summer. Last Saturday was the second special day (중북) so I went out with my friend Cam for some delicious samgyetang (삼계탕). Although this is a signature Korean dish, I think this is only the second time I've eaten it in a restaurant (it is a bit pricey). It was well worth the money, however, for the feast we were presented with:

Samgyetang is one of the foods that are apparently good for 이열치열. This is a oriental medicine practice that recommends eating hot food in the summer so your internal temperature and your external temperature reach equilibrium. We were eating in an air-conditioned restaurant, so that probably didn't happen...
This soup is made with an entire chicken (!) stuffed with rice, jujubes, ginseng, and other morsels. There was even a clam at the bottom of the bowl. In some places, you can get half portions, but unfortunately luckily, we had to eat a full portion. Of course, it is served with side dishes:

Yum!

Samgyetang is a must eat while in Korea. Although it is a little weird to eat it when you are hot and sweaty, it is also available in the winter. This would be a perfect dish if you felt a cold coming on... if only it had some noodles.

If you want to try making it at home, try Maangchi's recipe. She is pretty much the coolest Korean cook. It really isn't that difficult to make. 

Friday Night in Suyu

What started out as a group of Suyu people having some jello shots and beer turned into a very Korean party at my place last Friday. Magaly brought up the idea of having jello shots, and C ended up making them. They looked glorious:

We made them with paeksaeju, which is a very weak sweet tasting alcohol; they were much better than the shots I made for BH's b-day party, which were made with Chinese fire water. C also prepared a watermelon with Korean rum and soju. It was quite strong, but it was eaten.

C looking cute with a melon

As I mentioned earlier, on Friday I went out for dog meat. I brought some of that back and it was one of our snacks we had with our drinks. When BH got off of work and came to the party at around 11, he brought along some squids and octopuses. Alive. So he let me try chopping them up and we had live octopus. 

Apparently, I didn't do the best job. However, it was fun to handle octopus for the first time. After watching BH do it masterfully, I think I'll be able to do a better job next time.

Live squid, live octopus, and dog meat with a bunch of Korean alcohol. All we need is noraebang. 

Eating Dog for 초복

We are in the middle of the hottest days of summer, or 복날. During 복날, there are three days that are the supposed hottest days. Last Wednesday was 초복, the first day. Traditionally, there are certain foods to eat to strengthen the body and give you stamina during these blistering days. While I didn't get any of this special food on Wednesday, on Friday, I went out with the men of my school for 개고기찜- braised dog. Like samgyetang (chicken soup) and eel soup, dog is eaten during the summer to keep you going when the heat is keeping you down.

Our restaurant was really out in the countryside near Uijeongbu. It was nice to get out of Seoul proper, but, of course, this meant sitting on the ground. Ouch. It really was out in the middle of nowhere, and the dilapidated restaurant would have made a great setting for a horror film.

Dog is usually served with a dipping seasoning, and this braised dog was also served with some greens. Truthfully, I thought the greens were the best part of the meal. Sometimes I miss being a vegetarian...

Seasoning

This is the second time I tried dog and for the second time it was just ok. The meat itself has a bit of a gamey taste and there is a lot of gristle. I tried to be adventurous and tried some of the organs (kidneys and livers), but, unsurprisingly, I didn't enjoy them. I really wanted some rice to fill up my stomach, but I figured that it wouldn't be the most masculine thing to ask for, and this was the men's night out.

Of course, we drank soju with the dog and before we knew it, all the elder men at the table were drunk. Like standing up and singing drunk while the principal was falling asleep at the head of the table. The younger guys were designated drivers, and you could feel that the all were antsy to leave at around 8 pm, but the older men were taking their sweet time. Finally, around 8:45, we all had one last shot of soju and headed back to Seoul proper.

Eating dog is declining in popularity due to the increase in dog-owners and young people viewing it as somewhat old fashioned. Some of my co-workers declined eating dog, which I understand. I, on the other hand, don't have a special place in my heart for dogs, so I really can't find the difference between eating a dog and a chicken. And looking at the way these dogs were living (with a decent amount of space and their own dog houses) I would argue that these animals had a way better life than chickens. Look at how happy these guys looked:

If you want some more facts about dog eating and the debate surrounding it globally and in Korea, I would definitely recommend reading Ask a Korean!'s post titled Dog - It's What for Dinner. Some people get really emotionally charged over the idea of eating dog. To them, I say 너나 잘하세요 (kind of like a sarcastic 'you worry about yourself'). Dog meat is meat. Beyond the emotional attachment and eww factor, why wouldn't you eat it? I'd be curious to hear people's opinions. 

Steamed Bok Choy with Ginger

I've mentioned how I've been cooking to share with my co-workers, and this is a dish that has worked well. I find it a little bland, but if you are cooking for Koreans, it's pretty easy on the palate.

Steamed Bok Choy with Ginger:

6 Bok Choy Clusters(?)
1 large tablespoon grated ginger
1/2 tablespoon olive oil
1 tablespoon soy sauce
salt and pepper to taste

1) Wash the bok choy. Chop the bok choy, separating the stems from the leaves. Roughly chop the leaves.
2) Heat the olive oil on medium high. Add the stems, ginger, and soy sauce. Stir the ingredients, then cover and cook for three minutes (perfect amount of time to enjoy listening to the perennial classic Gee by Girl's generation)

3) Add the chopped leaves and cover and cook for another five minutes. How about some Busker Busker while we wait?

4) When the bok choy is a nice bright shade of green, season with salt and pepper. Congrats! You've finished! And you've heard some good K-pop as well. 

My first time eating 약초밥

About once a month, I find myself eating something in Korea that I've never tried before. Today was a real feast: 약초밥 or herb rice. I headed out for dinner with my school near Bukhan mountain, sat on the floor of the restaurant, and the waiter asked '성별 어떡해 됐어요?' This loosely translates to what is the gender ratio of our group. I was immediately intrigued and asked my co-workers why this was important. Apparently, the herbs in the rice were prepared differently for men and women. If I'm horny tonight, I guess I'll know why... 

The dinner started out with some great side dishes: water kimchi, fried yam (마) and ddeok (rice cake) salad. Nyum nyum nyum. 

Being a hungry and growing boy, I devoured as much as I could without looking like the pig at the table. Well, I probably did look like the pig at the table, but luckily I can play the foreigner card. Next up was TONS of 반찬 (side dishes). These dishes were re-filled when empty and particularly well seasoned.

Potatoes

Greens with kimchi

Raddish kimchi

Potatoes and eggplants with sauce

More 반찬, tofu, and soybean soup

Smoked pork for protein

Chicken salad with cabbage, pickled vegetables, and some grass-like herb

 Next came our rice. The female version of the herb rice is the picture on top, and I have to say it definitely looked tastier and had a better aroma. Mine was fine though.

Like a lot of Korean meals, 약초밥 is enjoyed by just picking at the various side dishes and eating it with rice. It was definitely a balanced way to eat and an adventure with each bite. Although this would make a great vegetarian meal, we also ordered some tteokgalbi, which was good, but overshadowed a bit by the amazing sides.

Once we were all getting to the point of being uncomfortably full, we ate our 누룽지. When you eat rice in a hot-pot, you can add boiling water to the pot to get all the grains that stick to the pot. The taste is a little burnt, but I imagine it adds a bit of nostalgia to the meal. And it ensures you are completely full.

Ah, company meals. Awkward, but always delicious and good for my wallet. 

Empty dishes and big smiles ^^