seoul food for people who love to eat
Well, ok, make that more like 8 doughnuts. Dunkin’ Donuts is going global by introducing 6 new donuts and 2 croquettes to their lineup: Greek yogurt filled (Greece – who’dve thunk it!), lentil curry croquette and chocolate glazed with lentils donut (India), kimchi croquette (Korea), olive oil and garlic donut and coffee roll (Spain), and [...]
Seoul has an amazingly diverse range of restaurants that cater to all kinds of tastes, but the area south of North America has been shockingly underrepresented. Things are looking up (or is that down south?) though with a spate of newer places looking to bring cuisine from Central and South America to those living south [...]
Fatman has a whole post devoted to the foods of Andong (as well as posts here and here right at home) over at Hub of Sparkle, but one place deserves special mention. It is not merely the best bakery in Andong, or Gyeongsang-do. It is the best bakery in Korea. Maybe the best bakery in [...]
Krispy Kreme has helped clear up a few things about the legend of Tangun: First, bears are tough. Real tough. The seasonal promotion of the Apple Bear doughnut isn’t garlic-y (praise Hwanin!) but it is dry and very, very, VERY sweet. The apple taste isn’t very pronounced, even with little tiny chunks of the fruit [...]
Gomushin Girl’s family recipe for stuffing: 1 loaf crusty bread, cubed and left overnight to become stale 1 small head of bok choy (Brassica rapa chinensis – chinese chard, chinese mustard, celery mustard, spoon cabbage), chopped 1/3 cup chopped walnuts or pecans (about 75-100 grams) 1/4 cup melted butter (60ml) salt, pepper, and sweet paprika [...]
Say it ain’t so! From Naver (한국어 링크) and Korea Beat (영어링크): 7 brands of hard tack manufactured in China contain, what else?: Melamine. While the amount contained therin is not enough to make an adult sick, you probably shouldn’t go around chowing down on it. Fatman has already talked about hardtack’s unique history here. [...]
One of the great things about Korean bakeries is that the major chains are constantly trying to one-up each other with new and exciting flavors for each season. By remaining sensitive to flavor trends at large, all the major and many of the minor players try to understand the changing palates of their customers and [...]
One of the great things about Korean bakeries is that the major chains are constantly trying to one-up each other with new and exciting flavors for each season. By remaining sensitive to flavor trends at large, all the major and many of the minor players try to understand the changing palates of their customers and [...]
Ok, so FatMan’s first thought upon hearing the word “Kaya” was that it must be referring to the small Gaya Confederacy of the early Three Kingdoms Period centered in the Gimhae area of the Nakdong River Basin. But just like so much of the food scene in Seoul, Fatman was about to be blown away [...]
Hardtack (also known as pilot bread, pilot crackers, ships biscuits, sea bread, and sometimes less nicely as molar breakers, tooth dullers, sheet iron, or dog biscuits) is one of the most notorious foods in history. Because the ingredients are so basic and it lasts so long, it has been a food of choice (well, or [...]
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!