seoul food for people who love to eat
image from the Korea Times
The Korea Times is running a new searies trying to help foreigners learn enough Korean to navigate the restaurant scene, but Fatman is less than sure that this is going to help much . . . so, what do you, O Wise Readers!, think would be a better approach? What kind of information does the average FOB in Korean need to find their way around the Korean (commercial) kitchen? Or is the KT on the right track with their new picture pages? Are there any guides or places for information ya’ll find useful?
yup, this one too! Thanks KT
- Tags: information please!, korea times
9 Responses to “Picture Pages”
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우리 FatManSeoul는 이러한 이유로 한국의 최고의 음식에 대한 최고의 리뷰와 비평을 공유하고 싶습니다. FatManSeoul는 평범한 음식에서부터 고급음식까지, 강남지역 최고급 레스토랑에서부터 시골 할머니의 집에서 맛볼 수 있는 정이 깃든 찌게까지 모든 음식을 리뷰 대상으로 삼고 있습니다. 우리는 특별한 음식을 찾아 블로그를 통해 전세계에 소개할 것입니다. 또한 음식에 대한 가장 정확한 정보를 리뷰, 레시피, 인터뷰, 팟캐스트, 교재 등을 통해 제공할 것입니다. 이 모든 컨텐츠는 한국어와 영어로 제공될 것입니다. FatManSeoul is Korea's first bilingual online magazine about food. We’re committed to searching high and lo, from the poshest cuisine of Kangnam to the most humble, jeong-laden jjigae of the halmoni-jip in the countryside for the best food in the country. Come here for reviews, recipes, interviews, podcasts, tutorials, and the best, most accurate information on ingredients and methods, in Korean and in English. 같이 먹자!
bowbiter
March 6th, 2009 at 12:24 pm
oh i like it!
Patti
March 9th, 2009 at 12:01 am
While teaching vocabulary is essential, I believe that foreigners would need to know essential phrases – such as ordering, asking for forks, chopsticks, spoons, more side dishes, etc.
fatmanseoul
March 9th, 2009 at 11:56 am
maybe they’ll get to it in future bits . . .in the meantime though, parts are inaccurate and the romanization is batty.
3gyupsal
March 12th, 2009 at 3:56 pm
It’s kind of nice. I have issue with the Boonshik Jib’s, most of the ones I have seen serve Jjigaes, bibimbab, gooksu’s thing’s like that. I haven’t seen tempura that often. Other than that I think it could be a helpful guide.
3gyupsal
March 12th, 2009 at 4:00 pm
Oh, also I have an issue with the description of 된장 Most people I know who use 된장 make the broth using dried anchovies. While I have had it made a different way I think that it is a bit misleading to say that the difference between miso and dwen jang is that miso uses fish broth and dwen jang doesn’t. I would say that 90% of any dwenjang I eat is from an anchovy 멸치 broth.
fatmanseoul
March 13th, 2009 at 3:39 pm
fatman has seen lots of twigim, but it’s a little odd to run around calling it tempura . . .
fatmanseoul
March 13th, 2009 at 3:39 pm
that’s part of fatman’s beef with this . . . it’s just not accurate!
Chris Backe
April 13th, 2009 at 7:24 pm
It’s helpful – and the pictures are nice.
Reading the Korean menus, however, creates a problem… Like many expats, I can read the hangeul but have a tough time knowing what exactly something is unless I’m with a Korean that can explain or I’ve had it before. A few things can be guessed at if you know some basic words, but that leaves a majority of the menu unsolvable except for the ‘point and smile’ approach – then hoping for the best.
How about working on the menus across the country to make them either A: more English friendly, or B: more pictures? This goes double if you’re in a touristy area, want to attract non-Koreans to your place of business, or simply want to get good karma
fatmanseoul
April 14th, 2009 at 4:51 pm
the beauty of Korean food names though is that they’re mostly self-explanatory: 김치국밥 is 김치 + 국 + 밥 = soup made with rice and kimchi, for example. Pictures would be great, as long as you know what you’re looking at. 순대, for example, doens’t look like anything in particular that’s identifiable to the average westerner. Hey, let’s count our blessings . . . if you don’t know kanji, you haven’t a prayer understanding what’s on a Japanese menu, and that sure takes a lot longer to learn than 한글!