Korean Fried Chicken Salad DECONSTRUCTED

Korean Fried Chicken Salad DECONSTRUCTED

Soy & Rice Wine Marinated Fried Chicken Tenders, Mixed Lettuces
Yellow Pickled Radish, Bamboo Shoots
Fried Seasoned Seaweed, Onion, Potato, Cucumber
Spicy Gochugaru Dressing, Pine Nut Vinaigrette

Recently I was inspired by a serving platter. A gorgeous sculpted platter, a birthday gift from my brother and sister-in-law. I had been displaying it as a centerpiece, but had not actually used it to serve any food. It is too special, and fragile. Several of the small cups are attached to the platter, in various sizes and angles. They reminded me of banchan plates, used to serve a variety of Korean side dishes. Whatever I was going to serve on this platter had to be worthy of its simplicity, uniqueness, and beauty…

Continue reading “Korean Fried Chicken Salad DECONSTRUCTED”

BBQ Oysters – Gochujang Butter, Kimchi, Scallion

BBQ OYSTERS – KOREAN STYLE
Gochujang Butter, Kimchi, Scallion

Let’s not pretend that these BBQ oysters will appeal to everyone. But surprisingly, those who said they were not fans of bivalve molluscs nor fermented cabbage found themselves enjoying several of the Korean Style Oysters hot off the grill. At a recent party, we served Fanny Bay Pacific Oysters boldly dressed with Korean flavors – a spicy rich gochujang butter, complex kimchi, and fresh scallion. And paired with cold Hite lager to get the party has started!

Continue reading “BBQ Oysters – Gochujang Butter, Kimchi, Scallion”

A Smoky Old-School Korean Bar (in LA)

I don’t pretend to be an expert on the Korean pub scene, in fact I’ve only been to this one. But here, my older brother Bill and I were transported to what I imagine to be a secret hideaway in a back alley somewhere in Seoul. He served in the military in Korea and was happy to accompany me as I reviewed a dozen restaurants for a Korean restaurant publication. We began our experience at Dan Sung Sa with a complimentary seaweed soup, perhaps served for drinking stamina? And positively addictive shoestring potatoes curiously sprinkled with sugar.

We were warned that Dan Sung Sa is not easy to find. It has no exterior signage in English, adding to the mystery and charm.

Dan Sung Sa
3317 W. 6th St.
Koreatown, Los Angeles, CA

This is a bar. Trippy, authentic, hip, smoky. We loved it. Definitely not a fine dining establishment by any means. If you are looking for a place to imbibe and experience what could be Seoul’s cultural underbelly, this is the place. We drank Hite and soju, we ate esoteric ahn-joo. The service fit the atmosphere, the music was perfect. By the way – it was smoky…and not just from the grill.

Continue reading “A Smoky Old-School Korean Bar (in LA)”

mind-blowing appetizer: kimchi jeon (kimchi pancake)

kimchi pancake / kimchi jeon

김치전

I’m obsessed with a pancake. Korean Kimchi Jeon. How does a simple combination of flour & water plus kimchi produce such a sublime pancake? It is kimchi’s spicy, salty, sweet, sour, bitter, umami, fermented flavors when added to a basic pancake batter that result in an extraordinary snack. Complex in flavor with textures ranging from chewy to crispy and a delightful orange-hue, guests can’t get enough of this popular ahn-joo.

With a jar of kimchi in the refrigerator and the rest of the ingredients pretty much standard pantry items, in 15 minutes or so I can serve a mind-blowing appetizer. Pair with cold beer or makkoli (rice wine) to get the party started!

Two ways to enjoy ~ choose either the partially burnt caramelized kimchi pancake or the crispy/chewy version ~ same ingredients, different method.

Continue reading “mind-blowing appetizer: kimchi jeon (kimchi pancake)”

A Potato Lover’s Dream: Colcannon, Three Ways

Kimchi Colcannon
Garlic, Scallion, Butter

Green Cabbage & Leek Colcannon
Chick Peas, Olive Oil, Nutmeg, Garlic

Southern Greens Colcannon
Mustard, Turnip, Collards, Spinach
Guinness Gravy

I am of Russian, Romanian, English, and German descent. But on March 17th I will be Irish. In the spirit of St. Paddy’s Day, I’ve been playing with potatoes. Mashed potatoes. Been taking the famous Irish potato & cabbage dish, colcannon, and giving it my spin. I was going to share one recipe, but honestly, I can’t pick just one. Spicy fermented garlicky kimchi with butter and scallion? Green cabbage and leek flavored with nutmeg, studded with chick peas? Loads of dark leafy greens with Guinness gravy? Please, you pick. . .

Continue reading “A Potato Lover’s Dream: Colcannon, Three Ways”