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4.115 Jjol Myeon


-Cycle 4, Item 115-
30 (Tue) April 2013

-Chinese-
Jjol Myeon

2.5

by me

at home

-Oksu, Seoul-

with Wife

Though perfectly satisfied with the jjol myeon product that I usually use (see most recently 4.059 Jjol Myeon), I tried out some alternatives for the sake of comparison.  The noodles, made by the food company Songwha, which I've never heard of but figured must be reputable if stocked by E-Mart, were pretty good, about as good as the Pulmuone noodles.  The sauce, a seasoned gochujang (chili paste) from E-Mart's own proprietary brand, was also okay, though a bit on the spicy side; I added some additional sesame oil and sugar.  I'm going back to the Pulmouone.

4.114 Ianseul


-Cycle 4, Item 114-
29 (Mon) April 2013

-Chinese-
Ianseul

2.5

by me

at home

-Oksu, Seoul-

with Wife, Dominic, and Ian

This dish was improvised but showed great promise.  I had a handful of enoki mushrooms.  Due to their stringy nature, I figured that a standard stirfry wouldn't work, which led to the idea of a thicker suspended sauce, like for yusanseul (see generally 4.104 Yusanseul Bap).  So I started with my basic oyster sauce as a base (see generally 2.211 Shrimp with Mushrooms and Cauliflower in Corsino Sauce), then added a lot of chicken stock and corn starch.  I wouldn't consider this to be a proper yusanseul--for example, it didn't include sea cucumbers or pork--but it came pretty close.  When Ian got a taste, he enjoyed it so much that his eyes rolled back, like he was about to faint.  Ultimately, he ate more of it than anybody.  I'm naming the dish in his honor.

 How's that for a mise en place?  Because our nanny isn't very good about promptly using up ingredients, I'm forced on occasion to clean out the fridge and find a way to combine random things into a coherent meal.

Deep-Fried Pork Bellies with Broccoli in Five-Spice Sauce

 Chicken & Pork Adobo Fried Rice

 zhacai

4.113 Frutti di Mare Pizza


-Cycle 4, Item 113-
28 (Sun) April 2013

-Italian-
Frutti di Mare Pizza

1.5

at The Corner Kitchen

-Oksu, Seoul-

solo

The Corner Kitchen, my favorite local restaurant and perhaps my favorite pizza joint in the entire city, even though I haven't had the pleasure in over 6 months (see most recently 3.260 Pizza Insalata), has expanded its menu to include several new pizzas and pastas.  

Unfortunately, this Frutti di Mare Pizza wasn't that great.  For one thing, it's not so much a seafood pizza    as it is a cephalopod pizza, mostly squid and octopus, plus a couple pieces of scallop, and by "couple" I really mean like "two."  Furthermore, none of it was properly if at all seasoned; unseasoned squid and octopus, and scallops, are kinda gross, all rubbery and flavorless.  For the first time in my life, I asked for salt and sprinkled it on a pizza--come to think of it, I can't a single instance of ever adding salt to a restaurant dish.  On a positive note, I liked the cheeseless aspect, giving the pie a light feel--personally, I don't really dig seafood and cheese together anyway.  And of course, the crust itself remains the best Napoli-style crust in the city.  Overall, however, it's the first pizza from this restaurant that I didn't thoroughly enjoy.  





After such a long absence, the owner seemed genuinely happy to see me.  But then, very enthusiastically, knowing how big a fan I am of his food in general, he asked what I thought about the new pizza.  He's never asked me to comment directly on a particular item.  I told him more-or-less what I write above.  Although he thanked me for my honesty, he looked rather disappointed, maybe even a bit sad, that I didn't gave it a rave.  Oh well.

4.112 Pan-Grilled Shrimp & Asparagus in Hollandaise Sauce


-Cycle 4, Item 112-
27 (Sat) April 2013

-French-
Pan-Grilled Shrimp & Asparagus in Hollandaise Sauce

2.5

by me

at home

-Oksu, Seoul-

with Wife and Dominic

Just playing around.  The hollandaise sauce, which I've done before (see 3.156 Asparagus in Hollandaise Sauce), was from Mastering the Art of French Cooking (see generally posts relating to Julia Child).  The idea to grill the asparagus and pair it with shrimp was all me.  Not a bad appetizer.