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Posts Tagged ‘makkoli’

We mostly write about our own adventures on this blog, but we’re also going to try and provide some more links to interesting news about Korean food. Here is a round up of some recent stories we’ve found.

Korean Latkes – Beyond Koreanfornian Cooking

Beyond Koreanfornian Cooking, a great blog you should check out, has reposted an old video of how to make Korean Latkes. If you want to put a Korean spin on some great holiday food we suggest checking it out. Looks yummy.

Rice Wine Rising – The Korea Times

This is a great editorial about the rise of makgeolli, traditional unfiltered rice wine, not because it offers some pretty good ideas for way to expand makgeolli’s appeal, but because of this great quote.

People can hardly drink too much makgeolli and become intoxicated or obese, as this unrefined wine makes them feel full easily. In short, most people ― except for incurable winos of course ― can remain slim, sober and satisfied in alcoholic terms.

For the record, makgeolli has a slightly higher proof than beer and doesn’t fill me up as much as Cass, so getting drunk is certainly a possibility. Also, no winos in Korea actually drink wine. Would you call them sojos? Sounds like a cereal.

Eating LA: Kogi BBQ Food Pick – Moveable Feast
A quick and interesting quote from the owners of San Francisco’s famous Korean taco truck, Kogi BBQ, about where they eat when they aren’t serving up delicious tacos.

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Photo by Anna Waigand

We were feeling good until we noticed that our meat had come in tubes. There are plenty of meats that come in cylinders, like the common sausage sizzlers in Korea, that are undaunting to eat. But if you just hollow out that cylinder, they become much more unusual.

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Photo by Anna Waigand

Turns out our main course was beef intestine. We figured out the intestine part by showing a picture of a cow with its parts labeled to the guy sitting next to us. He then snaked his hand in a back and forth motion across his belly ending in a downward spout at the bottom that I won’t mention again. We weren’t sure it was beef until we showed a picture of a cow and a boar to the host and he pointed to the cow. All thanks to the Point It book from my mom.

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Photo by Anna Waigand

The reason we ventured into this place is because it is The Popular Place. We don’t know the names of any of the restaurants in our neighborhood. There is The Cheap Place, The Soup Place, The Porridge Place and The Popular Place. The final one is so named because the L-shaped restaurant is packed every day of the week. On a street with cook-meat-at-your-table places shoulder to shoulder, it’s impressive that one of the larger ones is consistently filled to the bring with a boisterous, happy crowd. There isn’t a lick of English in the place, but we thought we’d give it a go.
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