FatManSeoul

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 incorporate them into their baking. Over the next few weeks, Fatman will be taking a more in-depth look at what some of the big bakeries are popping out of the oven this summer.

한국의 제과점은 계절이 바뀔 때마다 좀 더 새롭고 좋은 맛의 빵을 선보이기 위해 애쓴다. 시시각각 변하는 대중의 입맛을 사로잡기 위해, 각 제과점은 항상 고객이 선호하는 맛을 찾으려 노력하고 또, 그들이 자신들이 만든 빵에 빠질 수 있도록 노력한다. 대형 제과점에서 이번 여름을 겨냥하여 출시한 것에 대해서는 몇 주 후에 좀 더 깊이 다루도록 하자.

Tous les Jours has increasingly been making a serious bid for the top baker slot, with some hard-core promotions going on. Like many bakeries, they’ve noticed the rise in the popularity of donuts and have started making their own in-house versions. And with berries as the flavor trend of the summer, it was inevitable they’d try their hand at making some berry adventurous combinations . . .

뚜레주르는 좋은 상품을 앞세워 제과업계의 선두자리를 차지하기 위해 노력하고 있다. 다른 제과점과 마찬가지로 최근 늘어나고 있는 도넛의 인기를 파악하여 도넛 판매에 열을 올리고 있다. 베리류는 올 여름 맛의 트랜드로 자리잡은만큼 뚜레주르도 여기에 빠지지 않고 베리를 이용한 여러가지 시도를 했다.

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This history of the 20th century through . . . food?

음식으로 역사를 배울 수 있어요? 너무 신기해요!

Note: We are required by international food blogging law to post this video.

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 by the delicious possibilities of international exchange.

Kaya, it turns out, is also a delicious treat from Southeast Asia. This dense coconut custard-style jam is a green, creamy delight that Singaporeans and Malaysians have long been using to top their toast. Taken with thick, sweet coffee or tea, it’s a quintessential breakfast treat made with coconut, eggs, and pandan or sugar. And with Seoul seeing an explosion of international foods and chains opening their doors to our hungry citizens, it was only a matter of time before this oozy treat made its way to our streets.

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There’s been quite a bit of controversy in the Korean expat blogosphere about bad service, particularly at Western restaurants in Seoul. Zen Kimchi has taken some swings at Itaewon favorites, while both the Metropolitician and Expat Jane have something to say about another venerable institution of the foreigner enclave. So what gives? Is service in Seoul doomed to be less than stellar?

Golden Arches East: McDonalds in East Asia

James Watson’s illuminating book, Golden Arches East: McDonald’s in East Asia, examines the spread of the fast food chain throughout Asia, and Sangmee Bak’s contribution, McDonald’s in Seoul: Food Choices, Identity, and Nationalism, touches on something pertinent. Mainly, what customers think they’re paying for when they go out to eat isn’t consistent across cultures. Sure, everybody who forks over their hard earned cash for a meal somebody else has cooked knows they’re paying for the food. But what else is your money paying for? Read the rest of this entry »

Anguk-dong teems with great eateries, but among the most popular is the tiny hole-in-the-wall mandu restaurant called 천진포자 (Cheonjinpoja) where diners can munch on some of the most delicious and authentic Chinese-style mandu out there.

The restaurant itself is tiny, with only one real table supplemented by stools and a low bar hugging the walls. It’s cramped, but not short on atmosphere: carved furniture, pictures, and calligraphy from the Center of the World hang on the walls. But none of it hides the fact that this is a place for serious eating, not some prissy see-and-be-seen hangout where the food doesn’t stand up. These dumplings mean business.

The menu is limited: Do you want mandu, mandu, mandu, or mandu?

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Of course, this only skims the surface . . .

Andrei Lankov’s overview of the history of “Western” food in Korea, from the Korea Times (영어 링크)

Bindaeddeok (빈대떡) may be less common than the ever-popular pajeon (바전), but this chunky cousin has loads of tastes to offer. It used to be a food for special occasions, but nowadays it’s easy to enjoy it anytime your heart desires.

Basic pajeon are made with a wheat flour (밀가루) base, but it’s certainly not the only kind on offer. Similar griddle cakes are made with myriad materials, including acorn starch, potatoes, and mung beans. The thick, gritty goodness of 빈대떡 is based on mung bean sprouts that have been ground (usually on a millstone, be it battery-operated or hand-cranked) into a loose paste and mixed with any number of different vegetables or meats (and occasionally other flours or starches) before being poured onto a greased griddle and fried. The exterior crisps to a deep golden brown but the interior takes on an almost fluffy texture that keeps a bit of grit from the coarsely ground bean sprouts for an amazing mouth feel. They’re heavier and heartier than other kinds of jeon, and satisfying to make a meal in and of themselves. And, like their lighter cousins, they come in many varieties: there’s seafood versions (해물빈대떡) and ones with kimchi (김치빈대떡) – just about any edible plant or flesh can be thrown into the mix.

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So called “detox” regimens have been around for a while, but are they safe?  Mounting scientific evidence shows that they can be dangerous in the long term, and don’t have any real health benefits – check it out! (영어 링크)

위험: 과학 내용!
diet coke + mentos candy = FUN!

and for the explanation of why it works, we turn to Adam and Jamie of Mythbusters in this link.

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 at least of practicality) for the military and others who need food that keeps well.

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