FatManSeoul

Many people are familiar with the Levantine favorite, tabbouleh. This mezza is traditionally made with some combination of parsley, mint, spring onion, tomato, and bulgar and dressed with olive oil and lemon juice for a refreshing salad. You can make an equally refreshing but heartier salad from local, indigenous ingredients here in Korea with just [...]

Fried rice is a fabulous way to bid random leftovers goodbye, but what do you do when you want the deliciousness of fried rice but have already consumed every wilting cabbage, every softening carrot, every slowly spoiling egg in your refridgerator? Have no fear, Fatman is here to give you a special recipie for making [...]

Per popular request, Fatman has spent some time adapting recipes  for Andong Jjimdalk. Now, this isn’t going to give you quite the same taste as going to Andong’s Dalkgolmok (chicken street) for a bite, but it should tide you over until you can head on over . . . Jjimdalk ala Fatman You’ll need one [...]

Beannachtaí na Féile Pádraig oraibh! Happy St. Patrick’s Day. In honor of this holiday, Fatman would like to direct you first to the Korea Herald for an article by Therese Mac Seain of A Food Journey in Korea.  She’s been the go-to girl for Irish food in Korea, and her article is a great place [...]

Episode 46 of Gourmet Magazine‘s series “Diary of a Foodie” will be a grand tour of Korean food . . . Korea: Ancient Food, Modern World Check out the preview now at their website (tip of the fat hat to Seoul Eats’ Dan Gray, who also appears in the episode), and while you’re at it [...]

One persistent problem facing home cooks looking to make many western foods in Korea is that fresh cheeses such as ricotta are not available in Korean grocery stores and even in specialty stores. The solution though is simpler than most people think, since many of these cheeses can be made at home without any special [...]

This is an old post I had on my cyworld. I figured, you can eat chicken anytime, anywhere. . . so why not share? 오늘은 삼계탕. . . 슬슬 체력도 떨어지니 회복하기 위해서. . . Today’s menu is Samgyetang. . . Summer’s approaching (Fatman says, “someday”and in the meantime it is a great way to [...]

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 [...]

Is kimchi vegetarian-friendly? Is it vegan? Is it kosher? Well, in its standard form in Korea . . . no, no, and no. Why? 김치는 과연 진정한 채식주의 음식인가?  Vegan (우유, 달걀 등 동물성 식품을 일채 먹지 않다) 들 위한 음식인가?  그리고 유대교 법에 맞게 준비된 정결한 음식인가?  한국에서 보편적으로 먹는 김치로 따지자면 결고 않이다.  [...]

You’ve been told it’s difficult, that it takes years of practice to make perfect, that only select humans known as Ajumas can achieve the zen-like state of flow and oneness with the universe that leads to its creation. LIES! Anyone can make kimchi – it’s shockingly easy. And you don’t have to make it in [...]