Fusion

Barmingo: Cocktails and Chinese in Hannam-dong

I keep telling myself I won’t go more than a couple of days without updating this blog, but things just keep not working out that way. This time, I’ve gotten sidetracked by photography. I started out a few months back as worse than the average casual photographer. I used to be infamous among my friends for taking terrible, blurry photos, and photography is definitely what eats up most of my time in keeping this blog. Recently, a friend mentioned that she would be willing to sell me her Nikon for a song since she’s looking to upgrade. My current DSLR is worse than useless, but I’ve been putting off replacing it until I can justify the cost. A year ago, when I started to think seriously about figuring out how to take photos, shelling out for a new DSLR would’ve been akin to finger-painting with oil paints.


Makgeolli Cocktail File – Cherry Mak & Tonic




And that’s exactly what it is!  When browsing through the fresh food section of the supermarket, we noticed the first fresh cherries on the shelves.  So we thought, why not chop them up and put them in a makgeolli cocktail?  The result was a surprisingly delicious treat!  The bitter sweetness of the fresh cherries mixed so well with the sour makgeolli, and the tonic just gave it that edge.   After giving it a good pulse in the blender with some ice, a nice foamy head topped off a pretty awesome cocktail.


Iced Coffee-Tea

I first saw this idea of coffee-tea in Hong Kong.  Talk about a pick-me-up!  It’s actually very refreshing and delicious.  This simple recipe uses only 3 ingredients to create a cool and creamy low-calorie coffee treat.

Iced Coffee-Tea

Iced Coffee-Tea

Servings: 1

Ingredients:

~3/4 cup hot water

-1 tea bag (I used Earl Grey, use your favorite flavored black tea)

-2 packets of 1/2 calorie coffee mix

-sweet soy milk or almond milk (optional)

Directions

1) Steep the tea bag in the hot water for 3-5 minutes.

2) Add about 2-3 tablespoons of the hot tea to the coffee mix in a mug.  This will dissolve the coffee.


Korean Sweet Rice Cake ‘Samoas’

Korean sweet rice cakes (gyungdan) are traditionally filled with red bean paste and coated in different grain or bean powders.  I created this rice cake recipe by chance when I was experimenting with different fillings and coatings and wound up with one that tastes like the famous ‘samoas’ girl scout cookie!  However, they are much healthier.  There are many types of Korean rice cakes, but this one is the easiest as it does not require ‘pounding’ with a pestle.  You simply make the 4-ingredient dough and boil the rice cake balls.  This particular version is filled with Nutella and coated with toasted coconut…yum!  Feel free to create your own unique variations.

Korean Rice Cake


Copy-Cat Paris Baguette Chicken Wrap

In this recipe, I  re-created the Thai Chicken Wrap from Paris Baguette.  It is my favorite quick meal if I can’t find anything else.  Here in Korea, Paris Baguette is as common as Starbucks in America.   These wraps are very easy to make at home!

Chicken Wrap

Copy-Cat Paris Baguette Chicken Wrap

Servings: 3

Ingredients

For the breaded chicken:

-2 chicken breasts

-6 to 8 saltine crackers, smashed (I used multigrain ones)

~25 almonds, crushed

-1/4 tsp salt

1/8 tsp pepper

-1 egg

-2 Tbls flour (I used whole wheat)

For the wrap:

~2 cups spinach, washed and dried


Makgeolli Cocktail File – The Berry Brunch

The next installment in our Makgeolli Cocktail experiments is something that was inspired by….dare we say it….breakfast! There are a number of fruit makgeolli cocktails available in bars these days, but we haven’t come across any using fresh fruit as yet. This cocktail came out thick and smoothie like, and the added shot of hard liquor could be further experimented with. Again the trick is to have frozen fruit on hand to get that iced chill and frothy finish.
Makgeolli Cocktail Berry Brunch

Ingredients:
1 large frozen strawberry
1 small handful frozen blueberries
1 cup of Geumjeong sanseong (금정산성) or other light, sweetish makgeolli
1/2 shot of gin


Healthy Kimchi Burritos

In this fusion recipe, kimchi fried rice and Korean marinated chicken come together to make a deliciously unique burrito.

Kimchi Burritos

Kimchi Burritos

Servings: 3

Ingredients:

- 1 cup cooked brown rice (or white if you prefer), cooled

-1/2 cup fresh kimchi (try to get some from a local restaurant, the stuff in the packages at the grocery store is terrible!)

-2 tsp sesame oil

-2 chicken breasts, diced

-1/4 cup bulgogi marinade, store-bought (or homemade, see recipe below)

-1 tsp canola oil

-2/3 cup shredded lettuce

-2 green onions, chopped (optional)

-3 burrito size tortillas, warmed


Banana Milk Brulee

Here is another guest post from my friend Stephen Elliot, check out his blog.

Single gentlemen of the world, take note: the way to a woman’s heart is not through poetry, playing the guitar, or anything you may have seen John Cussack doing in the 80′s. No, in fact, the quickest way to a woman’s heart is through desert. And if you can get her to eat it happily without worrying about calories, well, that’s what we call love :)


Sweet Red Bean Stuffed French Toast

Happy Valentine’s Day!  I created this recipe for Cucumbertown, an awesome recipe blogging platform.  Check it out!

Pastries filled with red bean paste are very popular here in Korea and all over Asia. In this fusion recipe, sweet red bean ‘jam’ is layered between bakery bread and cut into hearts to make a uniquely delicious stuffed french toast. It’s the perfect Valentine’s Day breakfast in bed!

Sweet Red Bean Stuffed French Toast

Sweet Red Bean Stuffed French Toast

Servings: 4

Ingredients:


Macaroni and Cheese Mandu

Here is another awesome recipe from my friend Stephen Elliot.

The best part of fully engaging with another culture, while being fully from another culture is the weird combinations of the two you can come up with.

These mandu (very similar to Chinese dumplings, or pot stickers) are filled with a homemade macaroni and cheese with a slight sesame flavor to help match with the flavors of the dipping sauce. They do take a long time to prepare, but they also add a bit of a WOW factor to any potluck or gathering of friends on either side of the Pacific. Just make sure you give yourself a few hours to prepare, or you’ll run out of time and have to be the person who brings pizza to the potluck.


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