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2012 Makgeolli Festival (우리술대축제)
Posted October 13, 2012 by Aaron
If this year's Makgeolli Fest is even half as good as last year's, it is not to be missed! There were dozens of booths all offering free samples of makgeolli in the hopes that you'll buy. It's like wine tasting, except all in one place and all free. However, the site is mostly Korean (and some of the English bits aren't so great), so I thought I'd translate parts of it and add a bit of explanation based on last year's experience.
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A Taste of Hawaii
Hawaii is often described as a cultural melting pot, and nowhere is this more evident than in the vast array of traditional and fusion food in Honolulu, where Annie and I have spent most of our lives. We visited Honolulu for two weeks in November 2011, and over those weeks, we revisited our old favorites and found some new ones, including a few food trucks. We also made sure to fill up on a things that are expensive or difficult to find in Seoul, yet plentiful in Hawaii (like sushi and pie).
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Vatos Urban Tacos
This just-opened taqueria is my new favorite, featuring incredible tacos at great prices, paired with excellent drinks. Located in Itaewon, it is bit of a trek for us, but it is worth it! As a bonus, for those of you still struggling with ordering in Korean, you can definitely use English here.
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Time for a little vacation!
We have been posting continuously like clockwork since April! But sadly, there will be no restaurant review today, and indeed, for most of this month we will be on hiatus.
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Seafood Dynamite Casserole
We tried something called "Sushi Pizza" at a Japanese fusion restaurant in Hawaii years ago. We really loved this dish and made our own version at home. But over time, I realized that the nori (Japanese seaweed) lining the bottom sometimes made it difficult to serve and eat... and thus the casserole version was born!
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Announcement: Seoul Survival Guide
Seoul Taste and K4A Press present: The Seoul Survival Guide, authored by Seoul Taste contributor Aaron Namba.
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김치불고기버거 (Kimchi Bulgogi Burger)
This is more of a sandwich than a burger (although it is served on a hamburger bun), but as this recipe is actually our attempt to revive a menu item from a now long-gone restaurant in Hawaii, we thought it'd be nice to retain the original name as well. Bulgogi + kimchi may seem odd at first, but it sure tastes great!
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Spam Musubi
Hawaii has acquired a (deserved) reputation for consuming an incredible amount of spam per capita, in a variety of forms. Of those, spam musubi is probably the most popular (for good reason!), and we'd like to share this tasty snack with you. We make it from time to time to enjoy a little taste of Hawaii's local food.
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KBS World Radio Interview
This might be more embarrassing than enjoyable (we were a little nervous), but here is our KBS World interview on Seoul Scene with Matt Kelley!
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Making sandwiches the hard way
Every now and then we like to make sandwiches. However, we haven't found a sandwich bread we like, so I make my own, with whole wheat flour, oatmeal and flaxseed (a recipe borrowed from a book called 올 아바웃 브레드. I have to start mixing up the dough around 6am in order to have the bread ready in time to have lunch around noon... hence, "the hard way."
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Chocolate Mochi Cake
Years ago, I had a piece of this chewy, chocolatey cake from a little saimin shop in Hilo, Hawaii and have craved it ever since. I figured it would be years more before I'd find myself back there again, so I tried to make something like it at home. I believe the original uses coconut milk, but my version uses a more basic set of ingredients.
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Sorry, patbingsu followup on hold...
Sorry folks, the patbingsu followup article is on hold for a while. Annie has been fighting a cold for almost a week now and tragically, has not been able to smell or taste anything.
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The Great Patbingsu Roundup of 2011
Summer in Korea brings three things: heat, rain, and my personal favorite, 팥빙수! Every cafe and restaurant offers their own version, which varies from year to year, so we've taken up the challenge of trying as many as possible, and presenting a roundup of the best 팥빙수 of the season.
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Braised Pork in Soy Sauce
I used to make this dish in Hawaii with choisum instead of green peppers and mungbean sprouts. This dish is hearty slow food with melt-in-the-mouth pork and eggs, with a little kick from the peppers and crunch from the mung bean sprouts, all tied together by the sweet soy-based sauce. I can eat this any time!
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Welcome to Seoul Taste!
Okay, so our site has been live for over a month now, but since we are launching our blog today, I thought the first post should still be a welcome. So here we go...
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강남교자 (Gangnam Gyoja)
Located in Gangnam, but at the end of a less-than-inviting side street, you won't find this restaurant unless you're looking for it. But this is my "mom-approved" place to get a taste of the famous 명동 칼국수 (Myeong-dong hand-made noodle soup) without braving the crowds (and stressed-out servers).
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Hawaiian-Style Slow-Roasted Pork (Kalua Pig)
In Hawaii, this dish is known as Kalua Pig. Kalua (not to be confused with Kahlua) is a traditional Hawaiian roasting technique, wherein food is buried in underground ovens and cooked for hours by smoldering wood. As the traditional method is not exactly practical here, we've found a different way that still produces tasty results. This dish is great by itself (or with cooked cabbage, the way we usually eat it), but also try mixing in some barbecue sauce to make pulled pork sandwiches and pizzas. Yum!
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무봤나 촌닭 (Mubanna Chondak)
Although saddened by the disappearance of our local Kyochon Chicken, we were intrigued by the egg-themed chicken restaurant that appeared in its place. The funny name ("Did you see the radish, Country Chicken?") only heightened our interest, until one day, on a whim, we gave it a try. One bite and we knew we'd found a new favorite restaurant. (Sure enough, we've visited many times since then!)
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부대찌개 (Army Stew/G.I. Stew)
This stew is known as "G.I. Stew" or "Army stew" in Korea as the ingredients in the stew originated in U.S. Army bases during the Korean war. Such ingredients as spam and hot dogs are now well-loved by Koreans. While this stew is kimchi-based, the flavor is enhanced by the variety of additional ingredients. If you like Korean ramen but want to make it into a more complete meal, try this "deluxe version," with many interesting things to nibble on.
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Chocolate Chip Cookies
Ah, great chocolate chip cookies in Seoul... we haven't found any, have you? If you're like us, sometimes you just crave that perfect, just-baked chocolate chip cookie, with crispy edges and a moist, chewy center. (And in the days before lactose intolerance set in, a cold glass of milk was the perfect companion.) Here's how to make them.
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