Vegging Out in Seoul: SM restaurant by Courtney Crook Wednesday, Jul 22 2009 

Courtney Crook and Seoul Eats and vegetarian and yangjae deconstructacon 3:41 pm



SM restaurant in Yangjae is like a vegan/vegetarian oasis in Seoul. The atmosphere is surprisingly calm and pleasant. The outside is offset by an outside sitting area and patio that is adorned with various plants and flowers. The part-time staff is friendly and welcoming.The lunch service costs 13,000 won. Lunch runs from 12-2:30 and dinner is from 6-9.

Both services are usually quite lively. Local monks are usually regulars customers there as well, no doubt drawn by the incredible all-you-can-eat buffet. The buffet features a variety of faux meat dishes such as the smoky vegetarian bulgogi and spicy mixed mushrooms with vegetarian “ham”. The best pretender of all is definitely the meatless tangsuyuk- fried vegetarian pork with a sweet and sour glaze.

Also on the buffet were delicious tofu and vegetable side dishes. The large buffet incorporates a small salad bar with an assortment of lettuces, nuts, bread and fruit complimented by the restaurant’s delicious homemade jam.

Many customers are drawn to this restaurant not only because of the excellent healthy food, but also because of the small corner shop setup by the register. Here, you can purchase most of the faux meats that were featured in the buffet dishes. You can also buy frozen bags of vegetarian bulgogi and tofu chicken nuggets! Just next to the exit is also a small rack set up of vegan baked goods such as banana and pumkin muffins, as well as an assortment of whole grain breads.

How to get there: From exit 5 of Yangjae station take bus 4430 and get off after two stops. You should see a Starbucks when you get off. Keep walking straight and it’s just ahead on the left.

 

Photoblog: Korean Temple Cooking Sanchon Wednesday, Jul 22 2009 

Seoul Eats and photoblog and sanchon and vegetarian deconstructacon 7:48 am

Come for the Serene Interior.

There is a cool shop at this restaurant as well.

You will get table full of side dishes.

Sanchon.

What can I say about it that hasn’t already been said by Zenkimchi and Fatman Seoul? It’s good. It’s delicious. I love the atmosphere. It was really a blast to eat the numerous mountain shoots and leaves.

It’s one of the places that must be experienced in Seoul.

www.sanchon.com

Oh, btw. Here is a KBS video documentary that I appeared on for about 5 seconds with Zen Kimchi, Fatmanseoul, Terry, Mrs. Zen Kimchi, and Kiss my Kimchi.

 

Seoul Eats Meet up :Seoul Fish Market this Saturday Thursday, Jul 16 2009 

Seoul Eats and meet up deconstructacon 4:00 am

We are going early: 8am. If you are interested in going then send me an e-mail at seouleats (at) gmail (dot) com. I have a couple people interested in going and they are in the mood to eat some uni and some fresh tuna.

Dan

 

Mmm…Breadtalk’s Chocolate Muffin Saturday, Jul 11 2009 

Seoul Eats and photoblog deconstructacon 7:06 am

 

Menupan’s Top 10 Restaurants as of Wednesday, July 8th Thursday, Jul 9 2009 

Seoul Eats and korea and menupan and restaurants deconstructacon 2:14 am


2009년 06월 | 레스토랑부문 1위
치폴라로쏘
강남구 삼성동
평점: 13,060.00
| 이달의 Best 30Ｉ업종별 | 지역별 | 연령별 | 성별 |
2009년 06월 BEST 30 : 일반 프리쿠폰 : 예약 서비스 : 프리미엄 : 동영상
순위 | 상호 | 업종 | 지역 | 평점 | 서비스
1 (2) 치폴라로쏘 양식 강남구 13,060.00
2 (64) 로쉐프 양식 종로구 11,090.00
3 (65) 가젠(강남) 일식 서초구 10,972.00
4 (10) 아그라(이태원점) 기타 용산구 10,245.00
5 (32) 크레이지오션 뷔페 마포구 9,703.00
6 (2) 소담한정식 한식-한정식 계양구 9,472.00
7 (4) 프리모바치오바치(홍대점) 양식 마포구 9,071.00
8 (1) 더크랩하우스 양식 강남구 8,245.00
9 (1) 보노빠스또(홍대본점) 양식-이탈리아음식 마포구 8,160.00
10 ( 8) 부숑 기타 마포구 7,909.00

You can click on the above links for more information and for directions.

1. Cipolla Rossa. It’s in Samseongdong by the Coex. It’s an Italian Trattoria. They make their own pasta and their other speciality seems to be steak. Signature dishes include Onion stuffed with Garlic Cheese and Sweet Cream Cranberry Pizza.
2. Lochef. It’s near Hwehwa. It looks like French Style Korean food on white tablecloth. You can get their PIX E Pasta if you want Fusilli in a fried Tortilla and Tortilla pizza on the side. (I’m being sarcastic. Would you want to eat that?)
3. Gazen. It’s near Gangnam Station. It’s got Japanese style food. Signature dishes include Okonomiyaki (10,400) and the Tuna and Avocado Maki Roll (8,400). I’ve actually been here and it’s not bad. http://www.gazen.co.kr
4. Agra. It’s in Itaewon under the Burger King. I have no respect for Menupan because they have put this awful restaurant on the list. The environment is stylish, but the food is overpriced and cheap. I ordered Palak Paneer- my favorite Indian Dish- and they put 2 pieces of paneer in the dish and tried to substitute potatoes in it’s place! Boo! But hey, maybe this is what you can get if you pay to advertise on Menupan.
5. Crazy Ocean. It’s in Mapo-gu near Hongdae or Hapjeong Station. It’s a seafood buffet.
6. Sodam Hanjeong-shik. It’s in Incheon and the only way you can get there is to take a special bus or drive. Their specialty dishes are hanjeong-shik and Korean food. Now this restaurant doesn’t make sense because it’s really far out of the way and yet it has made it’s way into the top 10. Most of the other restaurants are in high traffic areas.
7. Primo Bacio Baci. It’s in Hongdae and I’ve been to this place and it’s quite good. Their signature dishes are: cream pasta in a bread bowl (Pane-11,000) and Al Forno Manzo (Steak and Pasta 16,000.) They have a decent wine selection and it’s not over priced. I had a decent bottle of Rancho Zapato there for 30,000 won. This is a restaurant that deserves to be on the list.
8. The Crab House. It’s in Apgujeong and I’ve heard decent reviews about this place, but it’s not as good as the Singapore original. Their specialty is crab.
9. Buono Pasta. It’s near Hongdae’s front gate and they have pasta and western food.
10. Bouchon. It’s near Hongdae as well and it is a wine bar with Caprese salads, sausage and chicken, and other dishes in a stylish atmosphere.

 

Photoblog: H-Diner does American Comfort food with flair Monday, Jul 6 2009 

American Eats and Seoul Eats and diner and photoblog deconstructacon 11:10 pm

Owner Hyun Jeong Explains the concept and the food of H-diner.

Cool Interior and exterior balcony

The chef serves us drinks.

The Chili at H-diner.

Holy Ribs! A Full Rack smothered in BBQ Sauce at H-diner.

Mmm…Burger with cheddar and Monterrey jack cheese and bacon. Ask them to cook it Medium Rare.

H-diner’s Famous Cibatta Sandwich.

Their brunch omlette doesn’t look too bad either.

Before I left on my trip to the US, I was invited to H-Diner to introduce the restaurant to all of you. You can find the write up in this month’s Groove. Now in Groove there isn’t all that much room for pictures, so here they are.

Dan

 

The Best Japanese Ramen in Seoul Monday, Jul 6 2009 

Seoul Eats and groove magazine and noodles and ramen and seoul deconstructacon 10:00 am


Here is one of the articles I wrote about the best ramen in Seoul. And yes, I know that Tum Sae Ramen is Korean style ramen. I included it because the Japanese tourists I talked to raved about it.

Dan

The Best Japanese Ramen in Seoul

By Dan Gray

When I think of Ramen I think of my favorite foodie movie: Tampopo by Juzo Itami. It is a food movie told in vignettes about a group of adventurers seeking to make the perfect bowl of Ramen. It epitomizes the Japanese’s obsession with food in a way that explains the profusion of Ramen shops in Japan. In Japan you will find Ramen shops on every corner and there are many excellent home chefs that make their own.

Ramen has several components: the broth, the noodles, the meat, and vegetables. The perfect bowl is a subtle balance of each. The broth gives zip to the noodles, the crunch of vegetables counterbalances the soft noodles, and the savory pork (or other meat) transforms this snack into a meal.

Recently, Japanese Style Ramen has started to become popular in Seoul-especially in the Hongdae area. I decided to seek out and find the unique, the strange, and great bowls of Ramen in the city. So let the countdown begin.

6. Raw in Gangnam. This restaurant is located behind Kyobo Tower. They serve Japanese style cuisine and Ramen. And it was recommended by some university students that I met on the subway. At Raw I got a massive bowl of noodles in a miso broth topped with seaweed, cabbage, carrots, pork, mussels, and corn. Corn! I am not a fan of corn in my ramen. So…I guess this Ramen is alright if you’re very hungry. 3482-4554.

5. Tum Sae Ramen in Myeongdong. I asked some Japanese tourists what their favorite ramen place was and they directed me to Tum Sae Ramen, which is right near the Cinus Movie Theatre. The walls are covered in notes- it looks as if a confetti bomb had exploded in the place. In this small shop you’ll find tables of people sweating over bowls of blood red noodles followed by gasps and long gulps of water. Their ramen is very spicy and not the Tampopo ramen I was looking for. Locations throughout Korea. Website: http://www.teumsae.com

4. Ichi-men in Sinsadong. This kitsch place has gained a certain notoriety among the college set. The novelty of this place is that you order your ramen at a computer console and then go sit at an enclosed, private booth. You check off on a sheet how you would like the ramen cooked, the kind of rice, and side such as kimchi or pickled radish. You can even add calcium to your ramen. Calcium! Then you wait until the ramen is served through a hole in the front of the booth. It is a fun experience and potentially you can eat without seeing another human being. But the ramen was…well… average. The standard style soup was a bit too spicy for me. (In retrospect I would have gotten the mild broth.) Also, the soup had a seafood and an overly wokked pork broth. Go out Sinchon (신촌) exit 1 and make a left out Hyundai Department Store. 02-333-9565.

3. KoKo-Ro Ramen in Sinsadong. This joint is right across from Ichi-men and it showed promise. As soon as I entered, I was welcomed with a robust “Irashaimase!” They even had a ramen ordering ATM like Ichi-men. I got the standard ramen with roasted pork and the chef went to work. The place looked like a ramen place straight out of a Japanese anime. The bowl of ramen showed promise. The broth was rich and full of pork flavor and the meat was charred so it was crispy yet succulent. Also there were candied garlic slices that added a savory component to the dish and the noodles were cooked right- but they weren’t the typical kansui (yellowish-wheat type) noodles. The individual components were good, but they just didn’t come together as a whole. Give them some time. I’m sure they’ll get it together. Email: foodguide@yahoo.co.kr 02.335.3422. Go out Sinchon (신촌) exit 1 and make a left out Hyundai Department Store.

2. 81 Banya Ramen in Itaewon. My ramen journey brought me back to my home turf. 81 ramen has been in Itaewon for 6 years. It was started by a Japanese noodle chef that wanted to bring his dish to Seoul. Did he bring it? I believe he has. This is the only place you can get the traditional bowl of Japanese noodles that I had been seeking. The broth is clear and it has rich globules of pork fat. The noodles are light and smooth and the pork just disintegrates in your mouth-it is that tender. I mean it even has the bamboo shoots and half an egg. They give several regional options such as ramen from shoyu, tonkotsu, and miso. If you are a real man you can get the kitchen sink bowl of ramen and if you finish the whole bowl in 20 minutes, it’s free. Across from the Cheil Building in Itaewon or go out Itaewon station exit 2 and walk for 15 minutes. 02-792-2233.

1. Hakatabunkko (하카타코) in Hongdae. Down from the Far East Broadcasting company near Sangsu Station, you’ll find a line of people before an austere looking storefront with a white curtain with Japanese writing. About a month ago, I decided to wait in the line in the rain and see what all the hype was about. The hype is all about the ramen. Sure, it is not the Japanese style ramen I was looking for, but a perfect bowl that Korea has called it’s own. The broth is super rich- so rich that it is cloudy like a sandstorm in the Sahara. I learned that this style of broth is called kontotsu and it is made by carefully simmering the pork bones for hours and hours. The noodles are fine silk threads that zip like electricity. It also has crunchy bean sprouts, fatty roasted pork, and chives. As you receive your bowl of noodles, they give you a garlic press so you can mince a whole clove into this dish. The garlic and a little crushed sesame seed complete this dish. All the components work harmoniously. I finished and then lifted the bowl to get every last drop of soup. I thought of getting a second, but I saw the hungry crowd behind me, so out of courtesy; I got up. 02-338-5536. Directions go out Sangsu Station exit 2 and turn at the Far East Broadcast company sign and wait in the line.

 

From the Korea Times: Restaurants will be fined for reserving their side dishes Thursday, Jul 2 2009 

Seoul Eats and korean food and tips and taboos deconstructacon 10:07 pm

It’s an unspoken fact but many restaurants will reuse their side dishes. Not all the restaurants, but I’m talking about some of the smaller local places. Starting today, if they are caught, they will be fined.

Here’s the story.

Reuse of Side Dishes Subject to Sanctions From Today

By Kwon Mee-yoo
Staff Reporter

Lee Sun-young, a 26-year-old office worker, rarely eats side dishes at small restaurants or bars. That’s because she knows how some restaurant owners “recycle” them.

“I once worked part time at a local bar and was shocked that the owner mixed leftover food and served them to other customers. It was so disgusting,” Lee said. “After watching that, I couldn’t eat side dishes at restaurants, especially small ones. It was more surprising that the restaurant owner didn’t feel a sense of guilt.”

From Friday, restaurants reserving leftovers to customers will be suspended from business or slapped with fines of up to 30 million won.

Recycling of leftover food is not only unsanitary but the key cause of food poisoning, especially in summer, experts say.

“Customers’ saliva is transferred to leftover foods and it could cause food poisoning,” Lee Kuem-Ju of Kyung Hee East-West Neo Medical Center.

The Ministry for Health, Welfare and Family Affairs announced new regulations for the reuse of food at restaurants. According to the new rule, eateries can only recycle certain food supplies that maintain their original form and are not processed such as lettuce, sesame leafs and cherry tomatoes; ingredients with an outer cover intact such as bananas and quail eggs; and those customers can take out from a lidded container if they so desire including kimchi and pepper powder.

If caught reusing food other than those listed, the dining place will be temporarily closed down for 15 days. Any restaurant caught again within a year will have their operating license suspended for two months, and three months for a third time. If they persist after this, eateries will lose their license.

Seoul City plans to promote the new regulations before launching on-site inspections. The city has already looked into food reuse at 92 local restaurants and caught five of them doing so.

“Most of the eateries caught were small ones reusing rice, side dishes or pot stew, while larger restaurants were more hygienic, and managed food leftovers better,” an official of the city’s Food Safety Division said. “We will publicize the new rule sufficiently before we begin inspections, giving small restaurants enough time to correct their wrongdoings on their own.”

District offices in Seoul have been pushing restaurants to either not recycle side dishes, or to charge for them so guests can order the amount they want. However, owners emphasize that the most important thing is to change the mindset.
“Recycling leftover food can actually save a lot. Though I don’t do it, there are still many places reusing side dishes,” a small restaurant owner in central Seoul said. “If the owners do not change their way of thinking, the new rules will end up as empty talk.”

meeyoo@koreatimes.co.kr

 

Review: La Plancha in Itaewon Friday, Jun 26 2009 

Seoul Eats and reviews deconstructacon 2:18 pm


I have rewritten my review on La Plancha for the magazine. You know what, sometimes it is really embarrassing to see the punctuation and spelling errors I make. When I write for my blog, it is with a free flow approach in mind. When I blog, it’s just like “wow, that’s fun, I’m going to write about it.”

REVIEW: La Plancha
By Dan Gray
Behind the Hamilton and tucked away to the right of Saint Ex is La Plancha. La Plancha is a high-end Spanish steak restaurant that has been around for many years. I’ve heard about this place for ages, yet had not gone. In general I have found western style restaurants serving meat inferior to Korean Restaurants.

Over at Yuhwa (near the Hyatt Hotel) the steak I got was a disk of dried meat with an overly syrupy mango sauce. Outback is just god-awful. VIPS, or Seven Springs- don’t even get me started. The one I had at Mignon, which is near Zelen (right up the hill from La Plancha) was quite possibly the only other steak place I would recommend. Their tenderloin was cooked well and of excellent quality, but a bit over priced at around 38,000 (excluding tax).

The interior of La Plancha has a Spanish Matador feel. There are little touches that make you realize this restaurant is special. The red walls make you crave meat. There is a little walled patio with green grass on the first floor. The entire restaurant has an intimate feel- perfect for a romantic evening. And when you get to the table, there is a nice selection of knives you can use to carve away at your meat dishes.

I remember getting seated was a bit of a hassle. My guest and I sat near the entrance for a good 5 minutes or so before I decided to take matters into my own hands and chase down a waitress. The second time I went, my guest and I just sat at a table of our choice and waited for the server to come to us. The service is polite, but a bit lackadaisical.

The first time, I ordered the T-bone and it came with a choice of side, a sauce, and a skewer of grilled vegetables. This came to 35,000 excluding tax, which is a bit pricey, but not unheard of for western style steak.

The T-bone steak was large a round, but thin in thickness. I’m sorry, but when I think T-bone steak, I expect a thick cut. I started to think I should have gotten a different cut of meat. That aside, it was well-seasoned, juicy, and grilled with skill. I asked for it to be medium, but I think I should have asked for medium rare because it was a bit dry by the end. I know it’s not the restaurant’s fault here, because once the meat gets to the table the residual heat will keep cooking the meat. So…a steak will come to the table medium and it’ll end up medium-well by the end of the meal.

I got a bleu cheese sauce for my steak and it was quite nice. It had nice nuggets of bleu cheese and the sauce didn’t overpower the meat. My friend got the balsamic and it gave a tart accent to the grilled cow. The other sauces they have on the menu are avocado salsa, pesto, lemon herb mayo, brandy and home made B.B.Q. The homemade B.B.Q. is smoky and piquant; the brandy is also a nice accent to steak.

The skewers were great as well. You get peppers, onion, zucchini, and tomatoes that are grilled just right. A moment longer and the heat of the grill would have reduced the vegetables to mush.
Overall, it is an excellent place for special occasions. You get real value at La Plancha when you go for the combination platters. On my second visit I got the combination for 2 and it came with a juicy Ribeye, grilled chicken, Sausage, Scallop, Shrimp, 3 kinds of sauces, and 3 garnishes. If you ask nicely, they’ll let you choose the garnishes. This platter is enough for three and almost enough for 4- if you order a dish like paella or an extra side to accompany it.

**
2 out of 4
La Plancha 02 790 0063
Price: Entrees start at 19,000, combos start at 45,000 excluding VAT.
Directions: Take the second left as you come out of Itaewon Subway Station Exit 1. Make the second right at the corner of a store called North Beach. It will be on your right.

 

Korean Food Tuesday, Jun 9 2009 

Seoul Eats and dictionary of Korean Food and korean food deconstructacon 2:12 pm

Again, this article was in the June issue of Groove Magazine. I am currently the dining editor for the magazine. You can find copies all over Seoul, Daegu, Busan, and Jeollado. If you are interested in contributing to Groove Magazine’s Dining section, please contact me at seouleats (at) gmail (dot) com

Dan

육개장 (yukgaejang)/ Spicy Beef Soup
Yukgaejang is a spicy soup boiled with shredded beef and various vegetables such as green onion, fern brake, mung bean sprouts, and taro stalks. It is hearty, thick soup often eaten in the summer because it helps recover physical strength.


신선로 (sinseollo)/ Royal Hot Pot
Sinseollo has a variety of meat, fish, and vegetables intricately arranged by color in a round ceremonial brass bowl. This vibrant arrangement is cooked in a rich broth. This dish was originally enjoyed by the royalty.

 

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