Tag Archives: buy

Falafel

Posted in Recipes, Vegan / Veggie Friendly by

005

When it rains it pours, and these past few weeks it’s been raining falafels. First Zayd started selling them over at Med food in Korea. Then I had some over at El Grecos. Then finally I made some myself and they are so good that I just can’t stop. I have been making them by the truckload lately and having them in all manner of salads and wraps. I also took a batch a down to the vegan potluck and the whole plate had disappeared within minutes. They are actually surprisingly easy to make if you have a sturdy blender.

Ingredients

2 cans or 800g of soaked chick peas (this is the weight once they have been soaked in water)

1 onion

5 cloves of garlic

1 lemon (zest and juice)

A large handful of parsley

A large handful of coriander (cilantro or 고수 found in many korean supermarkets)

1 -2 tablespoons of cumin

2 teaspoon of ground coriander

1 teaspoon of salt

1 teaspoon of black pepper

2-3 tablespoons of flour

1 teaspoon of baking soda

Oil for frying (I use soybean because it’s cheap)

Directions

If using dried chickpeas, soak them in lots of  cold water overnight. Drain the chickpeas and blend until they resemble cous cous or bread crumbs in consistency. Next you need to blend the parsley, garlic, and onion. I did this in the blender too until it made a green onion smoothie. Mix together with the chickpeas, then add the salt, pepper, and spices. Add the juice and zest of the lemon and mix.  Stir in the flour and baking soda then cover with cling-film and leave in the fridge for about an hour. When the mixture has had time to rest remove from the fridge and form into ping-pong sized balls. Heat your oil to a medium heat then fry the falafel, they should take about 3 minutes on each side. If the oil is too hot they will not be cooked on the inside. Once they are done let them drain on a piece of kitchen towel to remove excess oil. Enjoy fresh from the pan with lots of hummus and flatbread. They can also be stored in an airtight container in the fridge for a few days. Voilà fabulous falafels.

024

027

128

About these ads

Tartine

Posted in Cafes / Takeaways / Bars by

032

Last week we were having a browse around Itaewon and passed by Tartine. Tartine is an Artisan style bakery specializing in pies. However they also have various cakes and breads for sale too, as well as a restaurant opposite serving food.

It had been a while since I was last there so I thought I would treat myself to a few of their cakes. It was very busy inside so we just got them to take away. I have had their chocolate cream pie once before, but although I enjoyed the filling, I didn’t think much of the pastry. Especially since it cost about 7,000 for one.

This time I opted for the lemon bar 4,800. I have been rather obsessed with lemon flavoured delights lately and was looking forward to this. It tasted like sherbet lemon candy, which is good but left a very artificial after-taste in my mouth. The pastry wasn’t all that great either. It was okay but a little disappointing.

055

I also bought a pecan brownie 3,800. It was fine but  nothing special, a little dry actually. I think mine is  much better. I would rather buy one of the dollar ones from Paris Baguette than shell out for one of these again.

053

The last dessert I purchased was the Cheesecake 7,000. It looked the part and the texture was great but sadly it was really lacking in flavour.  The topping was very bland. Indigo’s is much better and almost half the price.

057

Overall I don’t think I will be a regular at Tartine. It’s way too pricey for desserts that are not really all that great. However if you are in the mood for pie they have a large variety (including rhubarb!). They also have a loyalty stamp card where you get something for free after every 5 pies that you buy.

Tartine is located in Itaewon at 119-15 Itaewon, Yongsan -Gu, Seoul. Take a train to Itaewon station (line 6) then come out of exit 1 and walk straight. It is in one of the alleys up to your right (the second or third one I think). You can call them on 02-3785-3400 or check out their website for more details.

034 035 036 040 041

Shanghai Soup Dumplings

Posted in Recipes by

086

Shanghai soup dumplings or Xiao long bao are so amazingly good that I wish that I could eat them every day. Funnily enough I first tried them when I was in Shanghai, however I didn’t get around to eating them in Korea until just recently. They are served at Crystal Jade and Din Tai Fung, both located in Myeong-Dong if you are hankering after them as much as I am. After eating even more of these bad boys I decided it was about time I tried to make my own. A quick search on Google gave me the basic formula of how to make them. You get the soup into the dumpling by making a meat jelly, which you can cut into chunks when it has cooled. Then when the dumpling is cooked, the jelly melts back into the delicious soup. Pretty clever, eh? I also decided to try using mandu wrappers instead of making the dough. Making and cutting tonnes and tonnes of little wrappers would have driven me insane so I though I would try it with the mandu wrappers instead. They worked pretty well actually, although they didn’t taste the same as the real thing.

Ingredients

200g of minced pork

I pack of mandu wrappers (만두피) (the large round ones)

500g of chicken wings

750g of belly pork

1 packet of gelatin crystals

3 cloves of garlic

1/2 an onion

2 litres of water

Directions

Place your onion, garlic, chicken wings and belly pork into a large saucepan and top up with the water and place a lid on top. A lot of recipes online recommend using Chinese ham too, but I didn’t have any and the broth still tasted great.  Boil them for about 2 hours until the water  has reduced to about 1/2 a liter and you’re left with a great stock. Strain the stock and mix in the gelatin. Then pour the stock in to a flat shallow container and leave in the fridge for a few hours to set. Once the jelly has set you can cut it into cubes. Meanwhile season the minced pork and roll it into small balls. Defrost your mandu wrappers then take one and place a piece of jelly on top.

067

Then place a small ball of the pork mince on top of the jelly.

068

You now need to gather the dumpling together, making as many pleats as you can. This is a true skill and mine are certainly not all that artistic. You can watch this video on you tube to see how the professionals do it. As long as they seal then that’s the main thing. You can practice working on their appearance the more you make them.

070072073

Once the dumplings have been formed put them in a bamboo steamer (I bought mine at Bangsan bakers mart). Place the dumplings on a piece of parchment paper, then  cook them above a pot of simmering water for about 10 minutes.

076

You can tell when they are done when the skin turns translucent.

077

Carefully remove the dumplings from the steamer and serve with Chinese rice vinegar and thinly sliced pieces of ginger. To eat the dumplings place the dumpling in a soup spoon and make a small bite on the side. Suck out the soup then eat the dumpling. Voilà homemade Shanghai Soup dumplings.

Lemon Cheesecake

Posted in Recipes by

046

I’m not one to brag, but this cheesecake is amazeballs and the best thing is I made it completely by accident. I had decided to make a raspberry and white chocolate cheesecake for our Christmas dessert. However, I had far too much of the cream cheese mixture left over. I had just made a batch a lemon curd so I thought I would just made a lemon one too. However the lemon was far superior to the raspberry one, its like eating a piece of heavenly lemon cloud. Best of all you can buy all of the ingredients at your local Korean supermarket. If you want to tantalize your taste buds I definitely recommend you give it a go.

Ingredients

Base

200g of digestive biscuits (The Korean brand will do fine)

1 stick of butter

2 tablespoons of brown sugar

Lemon Curd

3 lemons (zest and juice)

100g of white sugar

4 egg yolks

2 tablespoons of corn flour

85g of butter

100ml orange juice

100ml of water

Topping

200g of cream cheese

200ml of cream

200g of white chocolate

200g of sugar powder

Directions

To make the base, bash the hell out of the biscuits until they resemble bread crumbs. Melt the butter in a saucepan then stir in the biscuit crumbs and sugar. Put the mixture into a pie tin and press down making sure you have a flat layer at the bottom. Depending on your tin you may wish to bring it up around the sides too. Put in the fridge and leave to set for a couple of hours.

To make the lemon curd put the corn flour, sugar, lemon zest and juice into a saucepan and stir. Add the orange juice and water then turn on to a medium heat. Continue stirring, until it starts to bubble. Turn off the heat and add the butter. Continue to stir until the butter has melted, then whisk in the egg yolks one at a time. When the mixture has completely combined, turn the heat back on to low and stir continuously until the mixture begins to thicken and bubble. Allow to cool slightly then pour the lemon curd on to your base and put it back in the fridge.

Whip your cream in a bowl until it is forming stiff peaks. Soften your cream cheese first with a spoon, then add it to the cream and beat together. Stir in the sugar powder until combined. Melt your white chocolate in a bowl over some hot water. When the chocolate has melted allow to cool slightly for a minute then pour it into the cream cheese mixture and stir again. Put the mixture on top of the lemon curd layer and allow to set for at least 4 hours. You can also put a few blobs of the lemon curd on top and swirl it into the cream cheese to make a pretty pattern. Voilà the best lemon cheesecake ever!

060

Pulled Pork

Posted in Recipes by

026

I had been planning on making pulled pork for weeks now. Ever since I discovered how cheap the belly pork is at Costco it has been on my shopping list. For 25,000 you can get a 4 kg slab of belly pork. That might seem a lot to the humble person living alone, but those of you of two or more, it’s certainly a bargain. I have already made slow roasted belly pork with a delicious apple gravy. But now I thought it was time to throw my hand at making pulled pork. I am a big fan of pulled pork sandwiches and regularly enjoy them at various pubs  around Itaewon. I often enjoy the one at Poutine Factory although at 8,000 it’s not so cheap, especially when you can buy belly pork and make it at home. For true and authentic pulled pork you have to roast it for many hours so you get some crispy skin in amongst all that lovely spiced meat.  However since I have already tried roasting I decided to make it in my rice cooker. Everyone has a rice cooker so I think this a great recipe for everyone. It cooked slowly in the juices and turned out great. The pork comes in such a huge piece that you have to do it in two lots. Sadly when you buy the belly pork it is already frozen so once it’s defrosted you do have to use it pretty quickly, but you can always share with a friend. The good news is though once it’s cooked you can keep it in the freezer for future use, unless you having a lot of people over for dinner. I tried two different methods of making the rub and I don’t think the outcome varied that much. You can either use a bought barbecue spice mix available at Homeplus etc or you can make your own. Just do whatever is easiest for you.

Ingredients

2kg of belly pork (you could also use shoulder)

1 large onion

6 cloves of garlic

1 litre of beer (Cass is fine)

1 bottle of barbecue sauce

Spice mix rub

3 tablespoons of molasses or dark brown sugar

1 tablespoon of paprika

1 tablespoon of garlic powder

1 tablespoon of cumin

1 tablespoon of mixed herbs

1 tablespoon of sage

1 teaspoon of cinnamon

1 teaspoon of coriander

1 teaspoon of rosemary

1 teaspoon of black pepper

Directions

If making your own spice mix put all of the herbs and spices in a bowl and mix thoroughly. I just used a little bit of everything I had. There are lots of recipes online if you want to be more authentic though. Place your pork fat side up into the rice cooker then top with the spices. Pour about 500ml of beer on top then place on the cook setting. After one cycle the liquid will have evaporated a lot so top it up with beer and put on another cycle. You will want to do this about 3 or 4 times overall, topping up with more beer or water when necessary. After about 4 cycles pour in half the barbecue sauce and just leave on the keep warm setting for at least 4 hours or overnight. When you awaken there will be a lot of fat on the top of the pan. Pour the fat off but try to save the juices at the bottom. Take the pork out of the rice cooker, remove the fat on the meat then shred the meat using two forks. Once the meat is has been shredded put back into the pan with the juices and pour on the other half of the barbecue sauce. Put on  for one more cycle. Skim any remaining fat that has floated to the top and enjoy your delicious pulled pork. Serve in bread rolls or tortillas. I made my own wholemeal bread rolls to make it slightly healthier. I also served it with a homemade lemon coleslaw and baked sweet potato fries. Voilà a thoroughly satisfying southern style meal.

Goat’s Cheese Tarts

Posted in Recipes by

018

I’m rather partial to goat’s cheese. The creamy taste, the velvety texture and the gooey inside. Sadly in Korea its not all that easy to come by. In fact I don’t think I have bought any since I have been here. Luckily I visited Hong Kong last week and picked some up. I pondered what to make and decided I would use up the pastry I had sitting in the freezer and would make some tarts. You just cant beat a goats cheese tart. The pastry and cheese are such a winning combination. I always choose this if it’s on a menu.

Ingredients

1/2 a round of goats cheese (about 100g, I think they sell in it in Shinsegae department store)

8 squares of puff pastry. ( I found mine at the foreign food mart in Itaewon in the freezer section)

250g of spinach

4 rashers of bacon(optional)

150ml of tomato sauce (I always keep a jar of homemade in the fridge.)

Fresh parmesan

1 beaten egg

2 tablespoon of onion jam (you can find mine at the Pinoy mart)

A knob of butter

Directions

If using the bacon cook on high in an oven until its very crispy, I had some to use up, which is why I added it, but I think it worked rather well. Finely chop the spinach and then wilt in  a pan in a knob of butter. Once the spinach has wilted take the pan off the heat and crumble in the goats cheese and bacon. Grate in some fresh parmesan and stir well. Add in in a couple of tablespoons of onion jam and tomato sauce (homemade or store  bought).

To make my tomato sauce finely chop an onion and about 5 cloves of garlic. Fry off in a little olive oil until softened. Throw the onions into a blender along with 5-6 tomatoes or a can of tomatoes. If tomatoes are cheap I use fresh, in the winter its usually canned. Add a tablespoon of mixed herbs and blend. Pour the sauce into a saucepan and cook for about 10 minutes. I usually add a tablespoon of tomato ketchup at this point too, to sweeten it up. I also add glug or two of red wine if I have some open. I change the sauce slightly depending on what I’m making but this is a basic I would use for lots of things.

Take the pastry square and make 4 slices down the middle of two of the pieces being careful not to cut through to the end. Put a few tablespoons of the goats cheese spinach mixture into the piddle of the uncut pastry square leaving a the edges free. Brush the edges with the beaten egg then place the scored piece on top. Press down the edges to make sure it’s joined together. Then brush the beaten egg over the top. Bake in an oven at about 180 degrees celcius for about 15- 20 minutes or until the pastry has cooked through. Be careful to check the bottom layer as its easy to have this under cooked.  If you notice mine on the picture it is a little underdone and I had to put them back in the oven for another 5 minutes. If the tops are getting too brown cover the tarts with foil. Enjoy on their own or with a side salad. Voilà easy goats cheese tarts, a food I never though I would enjoy in Korea.

016

Cranberry Sauce

Posted in Recipes, Shopping by

So, as Thanksgiving and Christmas are approaching it’s time to start making those holiday recipes. For all you lazy ducks out there, they currently have cranberry jelly/ sauce in the Foreign Food Mart in Itaewon . So get your ass down there fast. This is the fist year I have ever seen it, although I have been making my own for the past three years. You can use dried or frozen cranberries. Frozen ones are sold at Homeplus, and Emart, and the dried Ocean Spray ones are at Costco, and the Foreign Food Mart.

The cranberry jelly is a lot like jam, and it lasts incredibly well. I usually make a batch for Thanksgiving, although I am not American, I am more than willing to celebrate any occasion that involves food. Then if there is plenty of  it left over I have it all ready for Christmas.

We were hoping to go to Ireland this year but we have to work on Christmas Eve and Boxing Day, which made it a no-go for us. Before you feel too sorry for us though, we shall be jetting off to Hong Kong on the 27th to celebrate New Years Eve.  So, all of my friend that are not going anywhere for Christmas should count themselves very lucky that I shall be here to cook them a lovely Christmas dinner. I might even stretch to a turkey this year.

Ingredients

300g dried cranberries (you can also use the frozen ones from Homeplus)v

600ml of orange juice

1 orange (zest, and fruit)

8 tablespoons of sugar

1 glass of red wine (optional)

Directions 

Put the cranberries in a saucepan then add the orange juice , and sugar, and bring to the boil. Pu the orange zest, and orange segments into the saucepan. Pour in the wine, and continue to simmer on a low to medium heat for 30-40 minutes. Or until the liquid has reduced and the sauce has thickened. When the sauce is done put into a container and leave to set in the fridge for a few hours. The jelly will keep in an airtight container for several months, if you don’t use it all. Voilà, home-made cranberry sauce. Happy Holidays!

Shepherds Pie Pasties

Posted in Recipes by

So last week I actually achieved the impossible. I finally managed to find puff pastry in Korea. I am a huge fan of puff pastry but no matter how hard I looked, I have never been able to find it until now. I did have a go at making some rough puff pastry last year, but sadly it didn’t puff up in my oven and just burned a little on the top, it still tasted good, but didn’t really come out like I hoped.

So perusing the aisles at the foreign food mart, I came across a clear bag which what looked like squares of puff pastry in it. “Could it be?”, I wondered. I asked the man how much they were and he told me the small bag was 6,000. “I’ll take it!”, I exclaimed and ran home eager to try my delicious new treasure.

I have to say that they don’t puff up amazingly but you do get a rise out of them and I am happy to take this rather than have a go through all the rigmarole of making my own pastry every time I want some. If I was making my own large pie then I would make my own but for these little ones it works out pretty darn well.

Ingredients

500g lamb mince

1 onion

3 cloves of garlic

1/2 carrot (grated)

2 tomatoes (finely chopped)

1/2 beef Oxo cube (stock cube)

5 drops of worcetershire sauce

1/2 tablespoon of mixed herbs

10 tablespoons of cheesy mashed potato (I wont insult you by writing how to make this)

8 puff pastry squares (defrosted)

Directions

Fry off the onion and garlic then add the mince. Fry until the lamb has browned then add the herbs, worcestershire sauce and the oxo cube and cook for another two minutes. Throw in  the carrot and tomatoes and stir on a low heat until the tomatoes form a sauce and the carrot has softened. Allow the mixture to cool.

Take one of your puff pastry squares and roll it out to make it a little bigger. In the middle of the square put a tablespoon of the mashed potato then a tablespoon of the mince.

Bring up the four corners to meet in the middle like a pyramid.

You can use a little egg wash if you have trouble making them stick. Stab a few holes in the pastry to help it rise, then egg wash the outside to help give it a little color. Bake in the oven for around 10 minutes or until the pastry has cooked and is lovely and golden brown. Voilá shepherds pie meets pasty.

Hummus

Posted in Recipes by

I’m off to see the wizard the wonderful wizard of OZ! I’m going to Vietnam tomorrow so thought I would squeeze in one more little post to keep you nourished whilst I am away. I will be far too busy getting drunk and stuffing my face to find the time to be blogging, so you will have to suffer without me for the next 9 days. Hard as it may be I’m sure you will all soldier on though.

As a parting gift I leave with you my hummus recipe, which is one of the things my friends bug me most to make. A quick trip to the foreign food mart to secure your chick peas and your on your way. When I lived in Cheongju I also saw them at the world food mart too.

Ingredients

300g dried chickpeas

3-5 tablespoons of Tahini (buy it at the foreign food mart in Itaewon or make your own, it’s really easy just blend sesame seeds with olive oil)

200 – 300ml Olive oil

3 – 5 cloves of garlic

The juice  and zest of 1 or 2 Lemons

2 -4 tablespoons of cumin (foreign food mart or Gmarket)

1-2 tablespoons of paprika (foreign food mart or Gmarket)

3 tablespoons of peanut butter (optional)

Directions

Soak your chick peas over night or for several hours in cold water, do not add any salt. Cook your chick peas in boiling water for 2-3 hours or until they mash easily with the back of a spoon. I use my rice cooker to cook them as you don’t have to worry about topping up the water, just give them a lot at the beginning and they will be fine.  Once your chick peas are done, strain them but reserve some of the water for later. Blend the chick peas in your blender with a little of the extra water, olive oil lemon and garlic do this until they start to resemble the consistency of hummus. Everyone has a different preference about how they like their hummus, some like the runny oily kind whilst others prefer it thick. It’s really up to you, whatever floats your boat, so add more or less oil as you need it. Then you can start to add your spices, a little at first stirring them in until you get the taste you want. You also might want to add more tahini and lemon juice too. Hummus is one of those recipes that is hard to pin down. I generally make it the same each time but the results always seem to vary. As long as you get all the basics in there though it should turn out well. I’ve read a lot of recipes which recommend using peanut butter in the place of tahini, I wasn’t too keen on this, but I liked the result when I added both so don’t be afraid to play around with it by adding different things. Serve with my homemade flat breads.  Happy eating and I’ll see you all soon.

Korea – The Land of Chocolate?

Posted in Shopping by

Image

Forget diamonds, I’ve always thought that chocolate is a girl’s best friend. It’s there when times are good and bad. It makes a happy occasion even better and cheers you up when you are blue. Sadly in Korea the majority of the chocolate you can buy here leaves a lot to be desired. To be fair once you leave Europe the quality of the chocolate goes dramatically downhill. Never fear I do have a few secrets up my sleeve for all the chocolate lovers out there, so be sure to read my guide before tucking into that Crunky.

Dove -  Dove is essentially the American version of our(UK) Galaxy. No it does not taste exactly like ours but its not a bad match, I would give it 7/8 out of 10. It’s also very convenient as they sell it everywhere, Home-plus, GS Mart, Family Mart etc. and it costs just 1,500 per bar. In my opinion it’s the quickest and easiest chocolate fix. 
Lion Bar - I was never a huge fan of Lion bars at home but since I found them in Daiso I have been consuming more and more. These are the real british deal so they get the definite thumbs up from me and priced at only 1,000 its an absolute bargain. You can also find them on Gmarket, 10 for 9,900.
Whoppers - These are the american version of malteasers, don’t get your hopes up too high as they don’t taste nearly as good.  I think its the chocolate rather than the inside, but if you have a craving for ball of honeycomb and chocolate then these are your best bet. They sell them in the convenience mart in Itaewon by exit 4 right under Nescafe. That little store is a treasure trove of foreign sweets and snacks, they have a lot of things that they don’t have in the foreign food mart so be sure to check it out. If your craving for malteasers cant be sated by whoppers they do sell them in most stores in China, so if you know anyone heading over, be sure they bring you some back.
Toffifee  – For a long time I forget about this little treat, they were very popular when I was young and then I didnt have them again for years. Although they are more toffee than chocolate they are still a delicious taste of home. These divine little pieces of toffee heaven can be found at Home-plus 5.000 – 7,000 for a 2 tiered box and Olive Young 3,000 for a small box. Olive Young is not just a store selling foreign beauty supplies, they also have all manner of imported snacks from around the world. So make sure to take a peek next time you pass by one.
Thornton’s - I was unsure about whether or not to give this one away as Thortons is my favorite maker of chocolate (luckily for you I am a very kind and giving individual). It was like christmas came early the day I went to the Itaewon convenience mart and found Thornton’s chocolate bars (including my absolute favorite the Alpini which is chocolate covered praline) for 1,500. I bought 5 and have been buying more and more ever since. I also popped into Olive Young and found them for only 1,000. I died and went to chocolate heaven. Be sure to act fast as I dont know how much longer these will be around, I certainly hope they are here to stay.
Milka - Oh Milka how I love you so, another one of my European favorites, I discovered they sell it in the Shinsegae Department store in Myeongdong  priced at 4,000 for a 100g bar. I have since found out that they have it on Gmarket for 2,200 for a 100g bar and that they have also have 5 different varieties.
Twix, Snickers & Kitkat - Twix, Snickers and Kitat are again a small taste of home. Yes they are the american versions but beggars cant be choosers and they are all available in your local convenience store for 1,500.
Lindt - The most luxurious of all the chocolates even at home. Now its here in Korea. On Gmarket there are various bars for sale. White chocolate 4,700 100g , Milk 5,500 100g and dark 5,500 100g plus delivery fee.There are also Lindor truffle balls on sale in 4 varieties milk, dark, white and assorted  priced at 12,000 for a 200g box.
Cadbury - Sadly it is the Australian kind, which seems to taste nothing like our lovely British one but its still a familiar brand. I’ve only seen these in the Buy the Way stores, and not everyone has them so its just if you get lucky. There is also a Malaysian Cadburys which I think is better than the one from down under. It also comes in more varieties and is currently in the foreign food mart in Itaewon in 200g bars.
Toblerone - The Swiss staple can be found all over Korea, I’ve seen it in Family Mart, Home-plus, Paris Baguette, and on Gmarket. Hopefully it won’t take you long to track one down, it also come in three delicious flavours, Dark, Milk and White.
Reese’s Peanut butter Cups - I’ve found that Reese’s peanut butter cups pop up randomly here there and everywhere. I assume they come from the American army base and they can be found randomly in all the different stores in Itaewon selling foreign foods. The store in Hae Bang Chon had an abundance of them last time I was there, but I’m sure they will be gone the next time I’m back. So if you see them grab them quick they don’t usually stay on the shelves long.
Bianco Cuore - I first bought these in Paris Baguette and they were about 4,000 for a pack of 5. I then found them in Costco for 12,000 for a 1kg bag! The chocolate on them is really good and they have a crispy creamy inside. If you don’t live near a Costco you can find them on Gmarket  17,990 for the 1kg bag.
Werther’s Original Chocolates - First they delighted our taste buds with their hard toffees now they are wowing us with their chocolate. They have 3 flavours, milk, caramel mousse and caramel (I’m particularly fond of the caramel ones). You can buy them on Gmarket 4,000 for 125g bag or at Olive Young  4,800 for a 125g bag.
Ritter Sport - You can find the German giant of chocolate on Gmarket 2,500 and at Olive Young stores 2,800 for a 100g bar. It comes in a variety of flavours which should satisfy everyone’s needs.
Andes Mint Thins - If you like a minty treat then Andes mints can be found at Gmarket for 3,000 and Olive Young for 4,000. They come in the light and dark varieties and remind me of the after eights we have back home.
Guylian - As previously mentioned I’m a big lover of praline, so I’m a huge fan of Guylian Sea Shells. Though a little pricey for a daily chocolate craving they make a nice treat. The boxes come in various sizes (although the bigger the better in my case) and these Belgian beauties can be found everywhere from Family Mart to Home-plus.
If none of the above meet your chocolate needs then you can always order online from home. I use this site www.handycandy.co.uk  where you can get 1.9kg of chocolate or sweets delivered for ￡17.99 (around 30,000 ) they have a very large selection and if they don’t have your favourite, you can email them and ask them to find it for you. Delivery takes between 1-3 weeks.