4.026 Red Curry Chicken with Rice

-Cycle 4, Item 26-
31 (Thu) January 2013

Red Curry Chicken with Rice


at nThai
(I'Park Mall)

-Yongsan, Seoul-

with Wife, Dominic, Ian, and Nanny 8

nThai is a Thai restaurant.  It's located on the 5th floor of I'Park Mall at Yongsan Station.  A casual joint, most of the menu consists of noodle dishes (e.g., pad thai and variations thereon) and rice plates (e.g., curries or stir-fries over steamed rice).  Of the items that we'd ordered on our visit, nothing stood out as being good, though everything was okay.  And with most items priced around just 8,000 won--absurdly cheap for Thai food here in Korea--okay was good enough.  If catching a movie and wanting to grab a quick bite of something other than Korean/Chinese/Japanese/American/Italian, nThai would be the place to go.  

coconut shrimp (1.0) (the one thing that I wouldn't order again)

shrimp pad thai (1.5)

chicken stir-fry over rice (2.5)

 shrimp & pineapple fried rice (2.0)

Judging by the aftermath, the meal couldn't have been all that bad.

Even Ian got in on the action.

4.025 Hot Turkey & Cheese Sandwich

-Cycle 4, Item 25-
30 (Wed) January 2013

Hot Turkey & Cheese Sandwich


at Costco

-Yangjae, Seoul-


In keeping with what must be a company policy to continue coming up with ill-conceived shit for its food court (see most recently 2.225 Chicken Pot Pie), Costco has recently introduced this Hot Turkey & Cheese Sandwich to the lineup.  From top to bottom, end to end, it was thoroughly disgusting.  The bread was some kind of ciabatta-wannabe sponge loaf.  The tasteless swiss-wannabe cheese had only been half-melted to begin with and cold by the time that I got to it.  The onions were greasy and insufficiently grilled, not even a touch caramelized.  The tomatoes were mushy, partially steamed by the cheese and onions.  The "turkey" seemed to be ham  (I never bothered to verify)--not good ham, of course, but processed ham that even looks like it contains just bits of actual meat.  The seasoning was a watery paste that appeared to consist of mayonnaise, garlic, and parsley.  It's like the team was sitting around the conference room or test kitchen or wherever, and the guy in charge said, "Look, I want you to make this shitty beyond expectation; however bad the last thing was, I want you to surprise everyone by making this even worse. "  

I don't know why I keep doing this to myself. 

4.024 Ddeok Guk with Beef & Oyster Mushrooms

-Cycle 4, Item 24-
29 (Tue) January 2013

Ddeok Guk with Beef & Oyster Mushrooms


by me

at home

-Seoul, Oksu-

with Wife and Dominic

In making the beef bone stock that I mentioned in yesterday's post, the intended purpose had been to use it for ddeok guk (see most recently 1.361 Ddeok Guk).  The milky texture of the stock pairs perfectly with the rice cakes, which release starch when boiled to provide additional body, resulting in a lusciously thick soup--a "classic comfort food," as I previously described it.

Indeed, the wife has been feeling a bit under the weather recently, so this was my way of helping her to get back on her feet.

Dominic demonstrates how to crush sheets of dried laver into the soup--by hand, at the table--which isn't really the proper/polite/practical way to do it, but that's how we do it; the laver should be prepared in the kitchen and garnished just prior to serving or provided in a separate bowl at the table for self-garnishing.  

4.023 Muu Guk

-Cycle 4, Item 23-
28 (Mon) January 2013

Muu Guk


by Wife

at home

-Seoul, Oksu-

with Wife and Dominic

I made another pot of beef bone stock (see generally 3.111 Ggori Tang [includes recipe]), though this time the bones weren't sagol (shank bones) (see most recently 3.361 Sagol Tang) but jab-bbyeo (miscellaneous bones).  Although the latter doesn't produce the same milky texture as marrow-filled shank bones, the advantage is that miscellaneous bones come with bits of meat attached, which provide deeper flavor, as well as the meat itself.  And it's way way cheaper, maybe as much as 1/3 of the cost.   Then again, while the bones themselves only cost about 6,000 won on sale for a batch, renderable twice maybe thrice, I wonder how much I'm paying for the gas to boil them for so long.

The wife used some of the stock to make muu guk (see generally 1.322 Muu Guk).  While the soup typically involves clear beef stock, the thicker bone stock worked just as well.

After about 3 hours, I take out the bones, remove the larger chunks of meat--fall-off-the-bone tender by this time--set the meat aside for later, and resume boiling the bones.