Korean Food

Yesterday Pip and I looked at two wedding venues:

chopsticks

and then I took her out to lunch for Korean food, and realized yet another of my mothering failures. Apparently, I never taught her to eat with chopsticks. She says she doesn’t think I taught any of them.=(

I know the youngest two can, but she told me really, only one of them does it well, the other either stabs her food or sort of scoops it on to the chopstick and then does a balancing act!

Here’s what we had to eat:

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Korean food, clockwise from the top- in the big silver bowl, bibimbop, which I thought was only so-so.  Bibimbop, as I understand it, can be mixed all sorts of ways and with all sorts of different ingredients. I probably do not put in as much chili sauce as Koreans would, and I wasn’t given sesame anything, oil, paste, or seeds. I think it would have been great with sesame paste stirred in.

Seafood Panjeun, or pancake.  This was good, although I have had it better from this same restaurant. IT was a little mushy in the middle, although this actually made me feel better since that was what went wrong with my last attempt at making my own kimchi panjeun.

Pip had a soup that I have forgotten the name of- bulgogi and glass noodles and a rich broth were the basics.

Pip’s bowl of rice is at the bottom on the left.  The smaller dishes are all banchan, or side dishes.   There’s a slightly pickled seaweed, potato salad, kimchi, a pickled and seasoned vegetable they said was a radish, the sesame seed and soy sauce for dipping panjeun in, fish cakes (which I normally love, but these, I think were a little past their prime), and, in the center, some cold stewed zucchini that tasted exactly like cold stewed zucchini, we weren’t a fan. I miss the crisp steamed sesame broccoli we usually get here.

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Here’s a closer look at the pickled ‘radish.’  It looked to me more like bellflower root, but I don’t know if they ever pickle bellflower root. I should have had the presence of mind to ask for the Korean name or even to ask the man to write it down in Hangul for me, but they (and two customers) were laughing at me and I did not have that presence of mind.  It was kind of funny, too, our waiter is a younger Korean I have had before, and his English is fantastic, but he doesn’t always know the English names of the ingredients.  The owner and cook has almost no English, so neither of them can tell me what I want to know, and I haven’t remembered to make it clear that if they can only tell me one thing accurately, I’d rather have that, even if it is in Korean and I have to go home and look it up.

 The last time I ate here, btw, the waiter asked me how the meat grill was, and I said daebak, and he burst out laughing.

IMG_0123A better picture of the seafood panjeun.  There was so much of all of this, btw, that Pip and I only ate half of it. She took the rest of her soup and the panjeun for dinner.  I still have my bibimbop and two of the sides.  I bought some sesame paste at the Korean restaurant next door and when I reheat it, I will stir in the sesame paste and see if that makes it more memorable.

Bibimbop is a mixed rice dish- the rice is in the bottom of the bowl, then it is topped with various ingredients, layed out very prettily, and mine was topped with a fried egg.  You stir it all up together at the table. Pip was annoyed that I didn’t think to take a picture when it was still pretty.

Our seafood panjeun had shrimp and octopus in it.  Pip tried to get her co-workers to share with her, but they weren’t interested. She says she has one who would have tried it but it was her night off.

After the meal, btw, Pip left me at the HG’s house, where I met a new friend, played with grandbabies from about 2 p.m until bedtime, and then played on the computer and visited with my daughter until 10.

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