February | 2014 | A Fat Girl's Food Guide to Eating in Korea

28
Feb
2014

Vegan Spinach & Ricotta Lasagne

categories: Recipes, Vegan / Veggie Friendly

Last weekend I headed to the monthly Seoul Vegan Potluck. Despite being a carnivore I always enjoy the vegan events, meeting new people and trying new foods. This time I even managed to pick up some spices and a bread loaf pan which I have been wanting for so long, from a lovely man who is leaving and wanted to give all his cookware and condiments to a good home. It’s such a lovely sense of community that I enjoy, as well as challenging myself to make new things and of course getting to eat lots of yummy foods.

I was kind of in a quandary on what to make this month. The theme was red foods, but I had my heart set on trying a vegan lasagne. I make lasagne a lot, but without the dairy it was quite the challenge. I had seen a cauliflower alfredo sauce on Pinterest which I knew I could use for a bechamel sauce and figured tofu might make a decent ricotta substitute. Despite never having made it before it really came together in the end, and was enjoyed by everyone so I’m really glad I took the chance to make it.

Ingredients

12 lasagne sheets

4 tablespoons of olive oil

2 bunches of spinach

4 red peppers

500g of tomatoes

3 cloves of garlic

Cauliflower Alfredo

1 medium cauliflower

1 tablespoon extra virgin olive oil

3 cloves of garlic

200ml of soy milk

4 tablespoons of nutritional yeast

1 tablespoon fresh lemon juice

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon of celery salt

Pepper to taste

Tofu Ricotta

2 packs of tofu (squeeze and freezed)

1 tablespoon of parsley (fresh)

3 tablespoons nutritional yeast

1 lemon zest and juice

1 teaspoon of celery salt (or salt)

1 teaspoon of black pepper

Topping

2 tablespoons of panko crumbs

2 tablespoons of nutritional yeast

1 tablespoon of ground almonds

Directions

1. First you need to prepare your tofu in order to make the tofu ricotta. Do this at least a day in advance using the squeeze and freeze method. Remove tofu from the pack and pour away the excess liquid. Put into a tray then place a chopping boards on top then put something heavy on top and leave for a few hours. Pour away any excess liquid then wrap the tofu in clingfilm and put it in the freezer. You can store it like this for months. Then defrost when needed.

4. Put your defrosted tofu into a blender or food processor along with parsley, nutritional yeast, lemon juice, celery salt, and pepper and blend until combined and somewhat smooth. It doesn’t have to be perfect and a few lumps recreate the ricotta texture.

2. To make the alfredo or bechamel sauce. Boil your cauliflower for about 10 minutes until soft then strain. Meanwhile saute your garlic in the olive oil until softened but not browned. Pop the drained cauliflower into the blender along with the sauteed garlic, soy milk, nutritional yeast, lemon juice, onion powder, garlic powder, salt, and pepper. Blend until smooth then set aside.

3. To make your red sauce. Preheat the oven to 200 degrees, cut the peppers in half and pull out the seeds then put them in a roasting tray. Add the tomatoes and cloves of garlic to the tray, season with salt and pepper, and drizzle with olive oil. Roast for 20-30 minutes until soft. Then put everything in a blender or food processor until smooth. Stir in the mixed herbs, season to taste, and set aside.

5. Roughly chop your 2 packs of spinach, then heat a little olive oil in a pan. Add the spinach and cook in batches for a few minutes until wilted. To make the topping mix the panko crumbs, nutritional yeast, and ground almonds in a bowl together.

6. Preheat the oven to 180 degrees. Put a layer of lasagne sheets in the bottom of your dish. Then half of the tomato sauce, followed by half of the spinach and half of the tofu ricotta. Then repeat.

7. Finish with a layer of lasagne then top with the cauliflower alfredo, sprinkle on the topping, and bake for 30-40 minutes or until the pasta has cooked and the top is golden brown. Voilà delicious vegan spinach and ricotta lasagne.

26
Feb
2014

Salad Style

categories: Delivery, Shopping

Last week I found out about a new gourmet salad company. I love a nice salad and back in London I would always buy them from my favourite place for lunch. So the fact that this one delivers is amazing!!! It can be so hard to find a healthy and tasty lunch. I make my own each morning but I know that’s not possible for everyone and even I deserve a treat and a lie in sometimes. Even if you do have shops near your job it can be difficult to find the time to nip out and get something. This way you can order on the phone and have it delivered whenever is convenient.

When the salad arrives they come in a sleek black box all wrapped up with a bow. It’s just like getting a gift! It also comes with a bottle of separate dressing. The bottle is large, at least 100ml, which I love. Too many times there is not enough dressing to go around and no one wants to eat plain lettuce. I even had enough left to use on my own salad the next day. It also comes with a knife and fork ready to eat it.

I ordered the American Cajun salad (9,000). This one had cajun chicken, which had a nice tasty coating on the outside without being too over powering. The salad itself was a nice combination of lettuce, hard boiled quail egg, cherry tomatoes, jalapenos, and cheese. It came with the pine french dressing.

I also tried an Italian Caesar (9,000). A decent caesar salad can be hard to find in Seoul but this one didn’t disappoint at all. Plenty of lettuce, freshly shaved parmesan, and breaded pieces of chicken. The accompanying sauce was also delicious and again there was plenty of it. No one likes a dry caesar.

I also had to try the luxurious Australian Wakyu (24,000). In this elite salad was the lovely rare wakyu slices of beef, avocado, blue cheese, tomatoes, quail eggs, onion, and lettuce. It also came with the pine french dressing. This salad was also great but I think I preferred the first two. Plus it’s a little expensive for me, although would be a nice treat for high flying executives.

Obviously some of the salads may seem expensive but they are restaurant quality and they can be delivered. Plus I know that not all of my readers are teachers and some of my most fervent fans are among Seoul’s High Flyers. For more information including their locations and menu check out their website.

24
Feb
2014

Roast Lamb

categories: Recipes

So would you believe I actually managed to find lamb shoulder! Nothing excites one more than a Sunday roast dinner. Although finding big joints of meat like we get back home is ever so tricky. Even the chickens here are anorexic, not like the big juicy ones mummy always makes at home. I found this meaty delightfulness at The National Market just opposite the main FFM in Itaewon. They have a much bigger range of meats, including leg of lamb and chunks of stewing lamb for only 13,000 a kg. My shoulder cost 17,000, as it was just over a kg. Plenty of meat for four people. We are only a twosome though, so we used the left overs to make a stew. I decided to serve up this dinner with two different kinds of potatoes as The Fat Boyfriend is Irish and that’s just what they do.

Ingredients

1.1kg of lamb shoulder

2 onions

5 potatoes

4 cloves of garlic

A little olive oil

1 tablespoon of rosemary (fresh if possible)

A pinch of salt and pepper

500ml of chicken stock.

Potato Cake

6 potatoes

2 eggs

100g of cheese

50g of butter

100ml of milk

A pinch of salt and pepper

Oil for brushing

Directions

1. Fully defrost the lamb. I did mine in the sink overnight.

2. Preheat your oven to 140 degrees Celsius. Stab holes in your lamb and push pieces of garlic into them. If you have fresh rosemary put some in too. If not use a little dried. Rub the top with a little olive oil and season with salt and pepper.

3. Finely slice your potatoes and arrange on the tray. Then slice an onion and place in the middle. Pop the lamb on top and pour 500ml of chicken stock into the bottom of the pan and then tightly cover with foil and put in the oven for 4 hours.

3. After about four hours the lamb should be tender and come apart easily. If it doesn’t you can still cook it for another hour or so. Sadly I forgot to take a picture of the lamb after it came out of the oven. Clearly I was far too keen to eat it.

4. Pour of all that leftover stock and lovely lamb juices into a jug, as you will use this to make your gravy. Pop the lamb on a plate and cover loosely with the foil and leave to rest. Turn up the oven to 200 degrees Celsius and put the potatoes and onions back in to get crispy for about 10-20 minutes.

5. To make the mash potato cake. Boil your potatoes in salted water until they are just about to fall apart. Meanwhile line a pan or dish with baking paper. Then strain. Mash them with the butter and milk then add the cheese and seasoning. Allow to cook slightly before mixing in the beaten eggs. You don’t want them to cook. Pop them into your pan and brush the top with a little olive oil and bake in the oven at 190 degrees Celsius for about 20 minutes.

6. To make the gravy melt a knob of butter in a pan, then add 2 tablespoons of flour and mix to form a roux. Pour in your lamb juices and stock and keep whisking as you bring to the boil .It should thicken up as it heats up. Boil for a minute or two then serve.

6. Serve your lamb with your two kinds of potatoes, extra vegetables and your lovely gravy.

21
Feb
2014

France Gourmet

categories: Shopping

So, a few months ago I discovered France Gourmet. They are an amazing online French deli that delivers all over Korea. They have a fab range of ingredients that I had no idea were even attainable here, like Chipolata sausages and rillettes! I decided to order up a package of meaty treats for my beloved for Valentines Day, because nothing quite says I love you like a box of meat. We all know how a package of familiar and tasty ingredients can be just the thing to make your day a little bit more bearable. Which is probably why I end up ordering so much from iHerb!

The first thing I knew I had to get was the Paris Ham (8,000 for 200g). The Fat Boyfriend is a big ham lover, but doesn’t really get to eat it much here in Korea. A great deli can be hard to find but they do exist, Deli Heinzenberg in Sinsa and Suji’s deli in Itaewon come to mind. But unless you live close to those areas the opportunity to get real ham is somewhat slim. I used this fab ham to make The Fat Boyfriend the best cheese and ham sandwich he has ever had.
He devoured the whole pack in less than a day and has already requested that we order some more soon.

As well as the ham I ordered a pack of the chipolata sausages (16,000 for 500g). A huge hefty pack, these sausages were so tasty. I used them to make a French cassoulet which was so tasty and comforting. I promise to share the recipe soon.

I also got a pack of the merguez (18,000 for 500g). I do enjoy a nice meaty sausage, and theses ones were spectacular. These Moroccan style beef sausages are full of flavour. A spicy taste without being hot. I made this divine dish of sausages, caramelized onions, aubergine, and red peppers served with couscous. They can also be used to make an amazing french bread sandwich.

Spreadable meat fans should definitely try the Rillettes (8,000 for 200g) or Cognac Pate (8,000 for 200g). I love the rillettes, it’s a more meaty texture than the pate, but The Fat Boyfriend favoured the pate. We had some friends over, opened a bottle of wine and got ourselves a few baguettes and dinner was served. It was perfect, and no hassle, before long both jars were empty and the bread was gone.

As well as the aforementioned goodies, they also have Salami and chorizo available for 15,000 per 200g unit. As well as cheese, and a variety of roast beefs. I’ve got some of the chorizo and plan on using it to make a killer paella!

If you too would like to tantalize your taste-buds with some France Gourmet goodies then check out their website for the price list, full menu and to place your order. Deliveries are done twice a week on Wednesdays and Fridays and its free if you order over 100,000 worth of products. Happy Shopping!

20
Feb
2014

Street Churros

categories: Cafes / Takeaways / Bars

Last night I was walking home from a lovely dinner with my fabulous assistant Victoria. We passed by Street Churros in Kyungnidan and I just couldn’t resist trying one. For only 2,000 each it would have been churlish not to, despite the fact that I had just eaten dinner and dessert. But you don’t get to be one of Seoul’s most awesome food bloggers without eating 2 desserts in a row.

As stated previously I ordered the Churro (2,000) and the Chocola dipping sauce (1,000). I was lucky that a fresh batch was just out of the fryer. The churro (kind of like a long thin Mexican donut for those not in the know), was good. It was rolled in cinnamon and sugar. I’m not a huge cinnamon fan, but it wasn’t over powering at all, it was nice and sugary. The dipping sauce that came with it was also tasty. Dark and rich, the perfect place to put your churro.

If I hadn’t already been rather full then I totally would have ordered the ice-cream with Baileys. They also do mulled wine, which I certainly plan to get on my next walk up to Itaewon. You know Fat Girl loves a cocktail on the go. The place is a tiny hole in the wall so no seating as such, but they do have jaunty barrels which you can lean upon outside. It’s a great spot for a quick and cheap dessert or drink. The inside is sparkly too which I always find appealing.

Street Churros is located at 222 Noksapyeong daero, Yongsan-gu, Seoul. To get there take a train to Noksapyeong station and then take the lift (elevator) next to the 7-11 to get out. Walk over the over pass bridge and take a left. Walk straight down the road past Taco Chili Chili and Southern Sons and take a right at the CU. Street Churros is just on your right. You can call them on 02-792-1489 for more info.

19
Feb
2014

Homemade Icing sugar!

categories: Baking, Recipes

Did you know that you can make icing sugar/ sugar powder at home? Yes , it’s true and it’s also amazingly easy!!! Last week I was in desperate need of some icing sugar to make my Valentine’s Day cookies, but the shops were closed. However a quick google later and the secret was revealed. Basically you just blend regular white sugar for two minutes and it becomes icing sugar. The texture isn’t quite as fine as icing sugar but it’s about 85% perfect and we aren’t professional bakers anyhow so what does it matter? So try this nifty trick next time you have a baking emergency!

Ingredients

300g of Sugar

1 teaspoon of corn flour (corn starch)

Directions

1. Put your sugar and corn flour in your blender. Blend for a minute or two. You will see it change into that lovely snow white powder.

2. Use as needed. Voilà so easy and simple but a real life saver!

17
Feb
2014

Brooklyn The Burger Joint

categories: Restaurant Reviews

So this weekend we ventured to Seorae, the French village, in search of Seoul’s best burger. Now I am a huge burger fan and always on the look out for an amazing burger that makes all my meat filled bun dreams come true. I have only ever heard good things about this place so I figured it was about time that I left Itaewon and actually went somewhere different for a change. After negotiating the little streets we finally found our way to Brooklyn Burger. And like any hip and trendy restaurant worth its salt in Korea, it had a nice big line outside. I guess it could have been worse right, a few people even took to buying burgers and sitting outside to eat them, this just fueled my hunger ten fold. We popped our name on the list and sat across the street to wait, there is a cute little coffee shop just next door though. We were fairly lucky being a twosome and only had to wait about 20 minutes before we were called forward into the inner sanctum.

The place is exactly what you would imagine, a cool hip place, with seating for about 20. There is even a whole wall dedicated to condiments, just my style. I’m actually considering adding this divine decorating feature to my own home. The menu consists of burgers, a few sides and shakes. Standard burger fare with no kimchi or Koreanized dishes to be seen.

We had a look down the menu, all the burgers are reasonably similar, just with slightly different combinations of ingredients. The one that stood out right away was The Brooklyn Works (9,500). We split this one in half and both had a bite. At first bite I did go Mmmm. The measure in which I always quantify burger deliciousness. But only the first bite warranted one. After that I was like, it’s nice but not amazing. I still think the first time I had Burger B I was more delighted. To make your buger a set, you can get a half order of fries and a soda for an extra 5,000.

We also tried the C.R.E.A.M – Cheddar Rules Everything Around Meat (9,500) This one was quite similar except it had more of the horseradish cream sauce and no salad. It was again a nice burger but not quite as good as the works. The Cheese Skirt burger seemed to be quite popular too.

We opted not do do the set as I was hankering after the Chili cheese fries (10,500) This plate was huge, and smothered is fake cheese and chili. The chili was good but a little bit spicy for my taste, although The Fat Boyfriend deemed it perfect. I personally would have rather had real cheese instead of the fake stuff. So for me the fries didn’t quite hit the mark. I’d probably just go for the regular ones next time.

Other than the burgers, the reason to visit is the shakes. I couldn’t resist the Nutella with burnt marshmallows milkshake (6,500) This milkshake was epic. It was just as advertised and amazingly tasty. For me dipping a finger into the Nutella jar constitutes a good time, so a delicious creamy Nutella thick shake is holy grail of good times. The marshmallows were toasted to perfection and not burnt at all. If you have a sweet tooth then you must go try one. It is by far and away the best milkshake in Seoul and puts those sad little drinks at Once Upon a Milkshake completely to shame.

So overall I didn’t really think that Brooklyn the Burger joint was the best burger in Seoul. So I guess I’m still searching. Although taste is so much a matter of preference that I don’t know if the perfect burger is even out there. It’s a nice place and I would go again, if only for the milkshake. Plus going on a weekend you are always guaranteed to partake in Korea’s favorite past time of queuing to get in restaurants, surely that alone is a fun filled Saturday. And if the queuing and the milkshake didn’t convince you, Seorae is also a great little neighborhood so it’s worth going just for a wonder and to take a trip to the huge Paris Croissant and buy some bread and a pot of 17,000 won butter. No I didn’t get it, The Fat Boyfriend wouldn’t let me Although we did get the tiny 5,500 one instead

Brooklyn The Burger Joint is located at 551-32 1F Banpo-Dong, Seocho-gu, Seoul. Opening hours 11.30 – 21.30 (closed on Mondays) Call them on 02-533-7180 for more information.

15
Feb
2014

Pina Colada Smoothie

categories: Drinks & Cocktails

If you like pina coladas, getting caught in the rain. I do indeed. Which is why when I received a box of coconut water from the fab people at Pure, one of my first thoughts was a Pina colada smoothie. I whipped this one up this morning in about 5 minutes and was instantly transported to a desert island delightfulness. Plus I had the pina colada song stuck in my head all day and that always makes me smile. If this is a weekend morning drink then feel free to throw in some rum too.

Ingredients

330ml of coconut water

2 bananas

2 rings of pineapple

1 tablespoon of chia seeds (i-Herb)

Directions

1. Soak the chia seeds in about 50ml of the coconut water. After about five minutes they should become gel like and a little like frog spawn. But don’t be scared, that’s their magic power. You could also just throw them into the smoothie but it wont be quite as thick.

2. Put the bananas, pineapple, chia seeds and coconut water into the blender and blend. Serve over ice. You should get 2 large smoothies out of this.

13
Feb
2014

BBQ Ribs

categories: Recipes

I love ribs. I am a huge rib fan. I could eat a million. Lovely soft pieces of pork slathered in a BBQ sauce is my idea of heaven, and who doesn’t like gnawing on bones? I occasionally buy them frozen from the supermarket, or order them in restaurants but for some reason I rarely make them from scratch. Earlier in the week I was having a look around the small Korean supermarket near my work , and spotted these beauties. Since it was pay day I figured I would treat myself and a few hours later, I was eating some of the best ribs I have ever had.

Ingredients

3 tablespoons of rib rub (homemade or bought)

200ml of Coca Cola (or Pepsi)

5 tablespoons of BBQ sauce

1 rack of ribs

Rib Rub

2 tablespoons of brown sugar

2 tablespoons of paprika

1 tablespoon of cumin

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 teaspoon of celery salt

1 teaspoon of black pepper

1/2 a teaspoon of sage

1/2 teaspoon of cayenne pepper

Directions

1. To make the rub rub, mix all the ingredients together then store in an airtight container. This will keep for a few months at least. If your spice rack is bare you can just buy a packet, no one will judge you.

2. Preheat the oven to 175 degrees Celcius. Then rub the spice rub on the ribs, making sure they are all coated.

3. Put the ribs in a pan, then pour the coke into the bottom of the pan. Then cover tightly with foil.

4. Put the foiled container in the oven and cook for 2 hours.

5. After 2 hours the meat should be falling off the bone. Turn the oven up to 200 degrees Celsius. Next smother the BBQ sauce on the top of the ribs. Then bake in the oven with the foil off for another 20 minutes, until the ribs are all glazed and sticky perfection. Serve on their own, or with coleslaw and fries Mmmmm.

11
Feb
2014

Chakraa

categories: Restaurant Reviews

On Sunday night I had some of the best Indian food I have eaten in Seoul.While enjoying a lovely cold evening in watching episodes of Elementary, we were deciding what on earth to have for dinner. Now usually Sunday is pizza Sunday in our house. However I got rather drunk on Friday night and pizza Sunday was moved to Saturday. It was crazy cold so neither of us wanted to go out for dinner and I had forgotten to take the lamb out of the freezer to make the stew I was planning on. “I kinda fancy Indian,” I told The Fat Boyfriend wondering if I could persuade him to go up to Itaewon. “Hmm, I could do that I suppose,” he agreed. I sat googling Indian restaurants in Itaewon looking for menus so we could place a collection order. When lo and behold I came across Chakraa who actually deliver!!! Hurrah, hurrah indeed. Now despite living in the foreign food capital of Seoul, we still have very few delivery options. Except for Korean food, chicken, or pizza. HBC also doesn’t really have a great lot of take away options either these days since Indigo shut down. There are of course the wonderful sandwiches from Casablanca, burgers from about 20 different restaurants, or fish and chips, but that’s it. We can of course cross the bridge and go to Kyungnidan but crossing a bridge really requires a lot of effort. So to find another delivery option available to us is pretty much heaven on a plate. Please let me know if you know of any others.

Chakraa has a huge menu filled with curries of every imaginable kind. We ordered a butter chicken and a lamb rogan josh. The butter chicken (15,000) was exceptionally tasty, one of the nicest I have ever had, full of flavour while still being mild. It had good hints of coconut too. The lamb rogan josh (15,000) again was good, the sauce tasty and plenty of lamb. It was of a medium heat. Both curries were of a good size making them worth the money.

We also ordered chiken tikka (9,000). Boneless pieces of tandoori baked chicken, full of flavour and a good sized portion. I was thrilled to bits with these. I love my appetizers so we ordered the Samosas 4 pieces (5,000) These samosas were good, dare I say it even nicer than the ones at Everest. Lovely thick pastry outsides, filled with yummy curry potatoes in the middle, a must try.

We also ordered some Onion bhajis (9,000) for about 7. I love, love, love these at home but have yet to see them on a menu in Korea. They didn’t really look like the ones we get at home, but they were still deep fried onion bhaji goodness and I’m sure I would order them again.

Garlic naan (2,500) is an absolute must when I order a curry. I could live without rice but not garlic bread goodness. there are also a few other varieties of bread you can try. I will definitely be placing another order soon.

Chakraa restaurant is located at Seoul Yongsan-gu, Hannam-dong 28-9 if you would like to visit them in person. If you are lazy like me and live in Hanam dong, Itaewon, Haebangchon, Songtan, Nonhyun dong, U.N Village, or Oksu dong then order up a delivery! Delivery times are 12pm-3pm and 5pm-9.30pm, minimum order 20,000. For more info including the menu, please check out their website or call Call 02-796-2255.

Calling all Suwonites!!! There is also a branch in Suwon at 2F, 436-45, Maetan-dong, Yeongtong-gu, suwon-si, gyeonggi-do. This branch also delivers to Maetandong and Yountong areas.

February 2014 archive