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

30
Jun
2014

Sweetruck

categories: Cafes / Takeaways / Bars

I’m way behind the times once again, as honey chip ice cream has been popular for months and months already. In my defense I did try to go to the original icecreamery Soft Tree several times, only to be dejected when I found out that they didn’t have any honey chip. Apparently there’s quite the scandal as numerous copycat ice cream parlous set up and used all the city’s wealth of honey comb. And faux paraffin comb became more rife than fake Louis Vuitton handbags on the subway, gross or what.

However Sweetruck opened it’s doors in Itaewon so I figured why not give them a try. With their fast assurance that their honeycomb is completely the genuine article, I ordered up myself a cup.

There are only three ice-creams to choose from, milk, chocolate or a mix. I’m not a huge fan of chocolate ice-cream which is strange because I enjoy both chocolate and ice-cream. Just not together (I’m a very complex individual). You can also get a cup or a cone. The cones are just the plain waffle cones, so I went the cup. As much as I enjoy edible containers, I’ve now been ruined for life by the amazing glazed cones that they have at Swi:t B and a regular cone will never quite cut it anymore.

The ice-cream was delicious, very creamy, but with a slightly sour taste. It kind of tasted like milk that’s just about to go off. The kind that when you taste you know it’s now or never. It was still tasty though, but I’m not sure if that’s the way it always is supposed to taste or if I got an iffy batch. I shall have to have another and see. But either way it’s incredibly creamy and yummy. The honeycomb was also terrific, what an ingenious idea and I don’t even like honey that much. Juicy honey and crumbly comb texture, no wonder people are queuing up left right and centre to get one of these bad boys. As you can see below you can get a range of other sauces on your top of your ice-cream if you don’t like honey, but the honey comb is amazing so just get that.

Sweetruck has a variety of locations all over Seoul but I visited the Itaewon branch which is located at 1st floor, 182 Itaewon-ro, YongsanSeou-gu, Seoul. To get there take a train to Itaewon station (line 6) and come out of exit 3, Sweetruck is just on your right. You can call them on 02-793-5800 or check out their website for more information.

26
Jun
2014

Watermelon Cake

categories: Recipes, Vegan / Veggie Friendly

It’s my birthday!!!! Fat Girl is now 2 years old. And what a two years it’s been. This past year has flown so fast and I want to thank all of my wonderful readers for all your love and support over the past year. Just knowing that my recipes and reviews are there to help you makes all the hard work worth it. In the past year I have gained another 1000 followers taking me up to 2080. I have become a columnist for Chip’s Map’s and written various articles for 10 magazine. I was voted as one of the top 7 blogs in Korea by Groove Magazine and I have just started a new assignment working for Trazy.com (Travel Crazy, great name or what?) Writing my own Fat Girls Fab finds pieces on different themes. As well as this I have done two cocktail pop up events, one semi successful, one incredibly so. And I ran a stall at the handmade market in Kyungnidan.

As a thank you to all my wonderful readers I want to run a competition for you to win a box full of my delicious and home made goodies. I haven’t whipped it up yet, but it will hopefully include a bottle of my cucumber gin, hummus, tasty garlic dip, muesli,potato salad, wasabi pea dip, a few baked goodies and whatever else I manage to make. If you would like to get your hands on this box of gourmet goodness all you have to do is share this post on your facebook page and complete the following sentence. To celebrate the fabulous Fat Girl’s birthday I would give her ……………………. . So put your thinking caps on and come up with your wittiest and funniest gift ideas. Real gifts will be accepted 😉

So since it’s my birthday and all, I was pretty much obliged to make a cake. After the success of last year’s Rainbow Cake I knew I really had to pull out all the stops, but sadly my cake decorating abilities haven’t really improved all that much since last year. I really backed myself into a corner by going for gold that first year, but whoever thought Fat Girl would have made it to 2 years old, not me that’s for damn sure. Anyway to two I made it and a cake was needed. The thought of baking in this heat put the fear of god into me, so I knew the way forward would be the watermelon cake. Not only does it look great, it’s fresh, simple, tasty, and healthy too (although it somewhat goes against my mantra). I even decided to skip the regular cream and use whipped coconut milk instead too so it’s vegan and lactose friendly too. Again, surprisingly easy to make, you should give it a go, next time you are in need of a dairy free alternative. You can of course use plain old whipped cream if you prefer or even frosting.

Ingredients

2 cans of coconut milk

1 tablespoon of vanilla

3 tablespoons of icing sugar

1/2 a teaspoon of xanthan gum

1 watermelon

Fruit for decoration

Directions

1. To turn the coconut milk into cream you need to put the cans in the fridge unopened overnight. When you are ready chill a bowl and your beaters. Then open the bottom of the can and pour off the milk (to save for smoothies or other delicious treats)and then put the cream part in your chilled bowl. Whisk with an electric mixer, you might be able to do this by hand but it would need an awful lot of elbow grease. Whisk until it becomes thick like regular cream, it should take around 5 minutes. Add the vanilla extract and sugar powder if using and whisk for a little longer to incorporate. If you have any xanthan gum, it will help the stability but it’s not necessary.

2. To make the cake part, cut the top and the bottom off of the watermelon then remove the green outside by cutting the pieces off length wise. It doesn’t need to be perfect, you can cover up the imperfections with the frosting. Once you are happy with the shape, pat the watermelon down to remove the extra juice.

3. Take your lovely whipped coconut cream and cover the watermelon in a smooth layer. I then took a piping bag and used it to make some cuter decorations but it’s really up to you. Finish up with some fresh fruit and all the decorations your heart desires. Happy Birthday me!

23
Jun
2014

Swi:t B

categories: Cafes / Takeaways / Bars

Little gourmet ice-cream shops are popping up all over Korea like there’s no tomorrow. A trend is here that is set to grow and grow especially now that it’s summer. This one first opened in my neighborhood in the depths of winter and I scoffed about the foolishness of opening an ice-cream shop in the freezing icy cold and went about my business.

However as the winter thawed, the queues for this little shop grew longer and longer, it may have been warmer but I was still in no rush. Now I like ice cream as much as the next person but I’m not prepared to queue for the privilege. The hordes of Korean couples that have descended on our neighborhood will queue diligently while holding hands to get the sweet treat du jour but not me.

But a few nights ago I was sensationally hot and waiting for The Fat Boyfriend and I thought since there wasn’t a queue why not give it a try. I threw caution to the wind and bought myself a 5,300 cherry cone despite the fact I was down to my last 10,000 until pay day. A few moments later I was presented with a large cone dripping with cherry sauce.

The ice-cream was actually very good, and now I see what the fuss was about. Creamy and sweet it was heavenly. The cherry sauce was a little sweet for my tastes but still good, perhaps one of the more citrus flavours would be better against the sweet ice-cream. The star of the show really was the cone. It was just so good. The large portion was glazed giving it such a lovely crust. It was spot on and easy to share between the two of us. I will certainly be visiting them again soon, as long as there is no queue.

To get to Swi:t B, take a train to Noksapyeong station (line 6) and go straight out of exit 2. keep walking straight until you reach the underpass. Go through and take the left hand stairs. Swi:t B will be right in front of you.

20
Jun
2014

The Libertine Bar & Kitchen

categories: Restaurant Reviews

No one enjoys a luxury brunch accompanied by several cocktails more than me. While there are lots of great options for brunch all around Itaewon, it’s hard to find one which has great food and great drinks. So when The Libertine Bar & Kitchen opened its doors I was very keen to give it a try.

The restaurant is sleek and smart, and full of clean lines while still remaining welcoming and friendly. It really evokes a New York kind of feeling. The whole place has a sense of occasion about it and make you feel as though you are going somewhere special.

With a decent sized bar with ample seating, it would also be a nice spot to enjoy a great drink after work.

The day menu is short and sweet offering up traditional brunch items with an eclectic twist. An Eggs Benedict (16,000) is an essential item for any brunch menu and at Libertine they got it absolutely spot on. I really couldn’t fault it. The eggs were cooked perfectly and the bacon was thick and tasty and an absolute cut above what is usually served. The star of the show really is the hollandaise though. By far the best I have had in Korea, it was so thick and creamy it was practically mousse like, it generously topped the eggs below. Served with the requisite side salad it’s the perfect brunch.

Being a Florentine fan myself we had to try the Eggs and Spinach (16,000). This was a nice twist on the classic. A large piece of toast topped with two perfectly poached eggs and topped with the mild spinach and cheese sauce. beautifully presented and effortlessly tasty it was nice to see this on the menu.

If you are a regular reader of my recipes, you know I am a fan of capresa salad, so when I saw the Grilled Watermelon Capresa salad (16,000) I just had to try it. Grilled wedges of fresh juicy watermelon, mozzarella cheese, fresh basil and chili, drizzled with balsamic reduction and basil oil. It came with an olive crumble which I’m not sure added anything to the dish. I think I would have preferred some nice juicy olives instead of this slightly pretentious crumble but I still enjoyed the dish immensely.

There was no way I could leave without trying the LBK Burger(18,000). I wasn’t a fan of the usually well regarded burger at the head chef’s former restaurant Scout, so I felt in need to give this one a go to make sure. It was much more satisfying. A medium cooked burger, tasty soft bun, cheese, homemade ketchup and salad. It almost warranted a small Mmm. Not the best burger ever but it was good and I would order it again, despite the fact it’s messy and does fall apart as you eat it. I also enjoyed the cute fries in their small basket. Although some homemade ketchup or aioli might be nicer instead of the regular stuff.

The drinks menu is just as good as the food. They have all the traditional brunch cocktails like Bloody Marys and Mimosas, as well as various other more inventive libations for those who need hard liquor in the morning. Brunch is a time to get drunk and eat good food and you can do it in spades here. Each drink that I have tried, has been mixed expertly with a subtle, excellent balance of flavours that have been thoughtfully picked out.

In particular we were fond of the lemongrass infused gin, sorbet martini, and LBK lemonade. My only complaint is that the drinks service is a bit slow, especially the first time we visited, when our food came a good 10 minutes before our drinks which is a particular pet peeve of mine. If they could get those drinks coming out a little faster it would be a 10/10 for me.

The Libertine Bar & Kitchen is located at 141-8 Itaewon. To get their take a train to Itaewon station (line 6) Come out of exit 3 and turn back on yourself and take a left walking down the furniture street past Taco Bell, and Bulldogs restaurant. Keep going straight until you reach The Libertine on the ground floor. You can call them on 02-790-9477 or check out their facebook page for more information.

18
Jun
2014

Chunk of Cheese

categories: Shopping

After going for a walk around Namsan park last Sunday, I stumbled across this place. Yes I went for a walk on Sunday morning, it’s shocking I know but I had to get out of the house. It was the end of the 5 days vacation and I had spent the entire day before dying of a hangover and gorging on junk food and if I hadn’t gotten out of the house I would have gone stir crazy. A Sunday morning walk would never usually be my cup of tea so please don’t judge me.

Anyhow we stumbled across Chunk of Cheese, usually I wouldn’t be caught dead on that hill. Not because I’m too cool for school, just that I generally tend to try and avoid hills. Chunk of cheese is, shockingly, a cheese shop. With over 80 different varieties of cheese they have a huge selection which rivals that of Shinsegae and the foreign food mart. Including some rather good English Cheddars.

I’m not sure it’s worth an out and out trip if you live miles away, but if you live around this neck of the woods it will save you going to Itaewon. It will also worth a peek if you are in the area for dinner. They have lots of anti pasti style things too like salami, olives, wine etc. So if you’re hosting a fancy dinner party or wine and cheese evening then this would be the place to go. Sadly I can’t afford to host wine and cheese parties, but I’d certainly like to. I hold out of date hummus and vodka cocktail nights instead. I’m sure they will catch on any day now.

If you want to visit them personally Chunk of Cheese is located at 31-1 Hoenamu-ro, Yongsan-gu. Or you can call them on 02-795-3079 if you want to inquire about a particular cheese. They are also on Y-not Takeout. So if you live locally, you can have your cheese delivered direct to your door, isn’t that amazing!

16
Jun
2014

Ramyeon Salad

categories: Recipes

Here is a little dish I made last week for a barbecue, it was quick, tasty and very simple to make. Not the most original salad in the world but it’s a great way to use all those noodles in the back of your cupboard and get a salad on the table without scaring off the men folk with too much lettuce. I made a giant batch and kept half just for us and it didn’t even last the day. So I would consider it a hit.

Ingredients

1 pack of ramyeon

A small wedge of red cabbage

1/2 a carrot

1/2 an onion

1 pepper (any color)

A handful of cilantro

Dressing

3 tablespoons of sesame seed oil

2 tablespoons of soy sauce

2 tablespoons of sweet chili sauce

2 tablespoons of lemon juice

1 tablespoon of sesame seeds

1/2 an inch of freshly grated ginger

Directions

1. Finely slice your red cabbage, pepper, and onion and put in a bowl.

2. To make the dressing combine all the ingredients in a jug and stir together.

3. While it’s still in the packet, smash the ramyeon with a heavy object so it’s all broken into small pieces. Then sprinkle them over the salad. Pour the dressing over everything and give it a good mix. The dressing will soak into the ramyeon making it soft. Put the whole thing in the fridge and leave it for a couple of hours to do its magic. Then serve and enjoy.

12
Jun
2014

Silence of the Lamb

categories: Restaurant Reviews

When I first heard about a new lamb restaurant being run by the owners of Bakers Table, I was very excited indeed. I am huge fan of lamb and am always on the look out for it on a menu. Plus I enjoy restaurants with jaunty names, so it really was a win-win situation on my part. Located in the ever trendy Kyungnidan up on the 2nd floor of an oddly shaped building next to the CU. The restaurant is huge, almost too big considering there was no one in there when we visited, although it was early on a week night. It seemed very spacious, and was designed in that empty warehouse, exposed brick, and wooden floor style that’s all the rage these days. There was a separate grill in the middle of the room for you to watch your lamb get cooked. In keeping with the Kyungnidan tradition there are lots of lovely craft beers on tap for you to drink. If you don’t like craft beer it’s juice or wine.

The menu surprisingly enough consisted of a variety of lamb dishes. Grilled, fried, burgers, stew, sandwiches etc. There are also chicken tenders and a pulled pork sandwich on the menu for those who can’t abide with eating Mary’s little Lamb. For the veggie friendly they also have a Greek or panzanella style salad.

After a good peruse, there were a number of dishes I wanted to try on the menu but I settled for The Mediterranean (18,500). Chunks of lamb marinated in rosemary, garlic, and olive oil. They also do a version of this Mongolian style which I was also keen to try, but I figured since it was a European restaurant I’d go club med.

There was a generous amount of lamb chunks. Homemade grilled bread, presumably from the Bakers Table. Fresh sliced onions and a wedge of garlic served with a spicy green side sauce. The charred lamb had a good flavour on the outside but for me just didn’t have the tenderness I was expecting. It was cooked to well done, and I usually prefer my lamb medium. It was fine, but not a patch on the lamb chops I had at Twiga the other day, although they were a much more expensive cut of meat, so I guess you get what you pay for. Had the chunks of meat been a little bigger, they may have remained a bit juicier. I like the addition of the bread and onions, I also would have enjoyed the garlic if it had been cooked long enough for it to be soft. For my tastes the sauce was too spicy and overpowered the taste of the meat. Overall I though the dish was fine, but next time I would probably try something else.

The Fat Boyfriend had his heart set on The Country Man (14,500). Pan fried chunks of lamb, potatoes, and green pepper served in one of their lovely pans and served with toasted bread. This lamb was pan fried, so didn’t have any of the lovely char-grilled flavour that mine had. It was cooked in the same way and I just felt it was not better than I could do myself. We both enjoyed the peppers and potatoes and found them to be a nice change of pace though.

It’s nice to see some different dishes on a menu, but overall nothing really wowed me that much. As we were leaving we saw some friends who recommended the stew as their standout dish. So perhaps I will try that next time. The dishes are all good value for money but just need a bit of oomph to get them past a 7/10 in my book.

Silence of the Lamb is located at 278-1 Itaewon 2(i)-dong, Yongsan-gu, Seoul, South Korea. To get there take a train to Noksapyeong station (line 6) and come out of exit 2. Walk straight until you come to the stairs and an underpass. Go through the tunnel and take the stairs on the left. Keep walking straight and follow the road around until you get to Well Being mart. You should see that the road forks, cross over and take the left side. You should see the CU up ahead, Silence of the lamb is on the 2nd floor of the building next door. You can call them on 02-794-9002 for more details.

10
Jun
2014

Fish Finger Sandwich

categories: Recipes

I have been dreaming about a fish finger sandwich for weeks now, and I only just got around to making it. However it was more than worth the wait and lived up to all my expectations. Served in a nice fresh baguette, I used some gourmet beer batter pieces of cod that I bought at High Street Market. I smothered the whole thing in tartar sauce and served it up with some home-made mushy peas. Fresh peas are in season a the moment and I picked some up from my local roadside ajumma, she even threw in 3 free chillies (score). I served up this glorious sandwich with my home-made chickpea fries, because I just can’t get enough of them right now.

Ingredients

2-3 fish fingers per sandwich

1/2 a baguette

Tartar sauce

A few pieces of lettuce

2 cups of fresh peas

A knob of butter

A splash of milk

A small handful of fresh mint

Salt & pepper to taste

Directions

1. Boil the peas for 10 to 15 minutes until soft. Then strain and put them in the blender while they are still warm and add the knob of butter so that it melts. Add the milk, mint, and salt and pepper and blend until fairly smooth. Don’t overdo it though, it’s best when it still has a bit of texture.

2. You can either deep fry your fish fingers or cook them in the oven. My oven was on the fritz so I deep fried them. Plus I was making the chickpea fries too, so it seemed churlish not to. I cooked mine at 180 degrees for about 8- 10 minutes turning them halfway through.

3. When all is ready pile up your sandwich with lots of tartar sauce, some lettuce and those lovely fish fingers. Chips are optional but always welcome.

08
Jun
2014

Kalbi Tacos

categories: Recipes

I do love my kalbi, out of all Korean foods it’s still my favourite. The problem is I just don’t eat it enough. I use it in the winter to make stews, but in the summer other than eating it Korean style I’m always at a bit of a loss. So making kalbi tacos which are all the rage stateside seemed ideal. This is one of the best dinners we have had in a long time and a perfect no hassle meal if you are having friends over.

Ingredients

1 roll of kalbi per person

2 small tortillas per person

1/2 an avocado sliced

Lettuce leaves for serving

Salad

A small wedge of red cabbage

1/2 a cucumber

1 green pepper

1 stick of celery

5 green onions

1 large handful of cilantro (고수)

Dressing

3 tablespoons of sesame seed oil

2 tablespoons of soy sauce

1 tablespoon of grated fresh ginger

1 tablespoon of lemon juice

1 tablespoon of sesame seeds

1 tablespoon of hot sauce or gochu paste

Directions

1. To make the salad, grate the cucumber then slice the pepper, red cabbage and celery very finely and put in a bowl. Use a pair of scissors to cut the green onions and cilantro and add to the bowl and mix everything together.

2. To make the dressing, put all the ingredients in a bowl and mix together, then pour over the salad.

3. Put a frying pan on medium heat, then add a piece of the kalbi. Cook on one side for about 3 minutes, then flip over and do the other side for another 2-3 minutes until it’s browned on both sides. Be sure to cut the rib pieces off and cook them separately as they will take much longer. When the meat is done, leave to cool while you cook your next piece. When it is cold enough to touch, cut it into strips. it’s much easier if you use a pair of scissors.

4. When everything is done, put it all out and let everyone assemble their own. A bottle of sriracha doesn’t go amiss either, it gives a nice kick for those who like it spicy.

04
Jun
2014

Left Coast – Revisited

categories: Restaurant Reviews

Last week I was desperately hungering after a burger and figured I’d pop down to Left Coast to get my fix. It has been quite sometime since I wrote my last review and the menu has grown and grown since then. So I thought I would share with you what’s new and good.

It was a hot day and I was in need of a drink. You can never go wrong with their sangria. The Fat Boyfriend had a glass of lemonade, tangy and sweet it was a hit. you can also get it jazzed up with vodka or taquilla if you are in the mood.

Of course it was imperative that I try the Juicy Lucy(14,000). This is Left Coast’s most popular burger and it didn’t disappoint. The exact ratio of ingredients were in every bite. The patty well seasoned and filled with glorious cheese in the middle. Accompanied with salad and their special sauce it ticks all the boxes. I’m also loving their lotus fries.

I was also there to try the Popeye (16,000). This is one of Korea’s most controversial burgers. In the Burger Lovers Seoul group it has the members split between loving and hating. A beef patty topped with candied pork and creamed spinach. Do pork and spinach belong in a burger? I’m on the fence. I still enjoyed it though and especially loved the sweet pork. It’s a nice change for those who don’t enjoy the more traditional burgers so I’m happy to see it on the menu.

I really couldn’t decide which sides to get so I got them all. First up fried pickles (5,000). I got obsessed with these after trying them at The Pizza Pub (now Route 66). The coating was so crispy and serve with a ranch dressing. I really have to try making these myself.

I also tried the polenta fries, which were perfectly formed. If you enjoy the flavor of corn you will love them, personally I wouldn’t mind a few herbs or a slight other flavour to take the edge off like the ones I make. They do have lots of parmesan on top though. I think I think I will stick with my favourite Kalbi Fries next time though.

You would have thought that I would be full by this point but I still had my heart set on trying the Little Piggy Bao Buns (10,000 for 2). These were little bites of heaven, my only complaint is that they are too small, bigger would be better in this case. Or I should have just ordered three, what a fool I am. Tasty sweet pork with cilantro and shredded cucumber and green onions and a citrus glaze. These really have the perfect balance of sweet and sour.

And who can resist their warm cookie with icecream and whipped cream (6,000)? The perfect end to the meal.

Left Coast is located at 130-43 Itaewon-dong, Seoul. To get there take a train to Itaewon Station (Line 6) and walk out of exit 4, turn back on yourself and take the road on your left (the street where Taco Bell is) and walk straight. Keep walking on the same side you’re on for about 150 meters, Left Coast is on the right on the second floor. Call them on 02-6223-5338 to make a reservation or check out their facebook page for more details.

June 2014 archive