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On Friday, Qubic won't be taking cover fees. Apparently, last week there were problems with sound equipment, and to make up for it this Friday is free entrance.
For more information and directions to Qubic, check out their Facebook page.
On Saturday, Indie Space is screening a short film as part of the Gays are Coming short films that I've mentioned on this blog a couple of times.
The film screens at 7 pm this Saturday, July 18th. You can check out the trailer for the film below and reserve tickets at Yes 24.
Sometimes, when travelling in budget, you’ll probably have a moment when you miss the time of having a proper meal. Moreover, some restaurants have a break time, not receiving any orders. Then what would you do? I’d say “Fast food.” Even though fast food is infamous for being unhealthy, many fast food restaurants are alluring you with delicious and simple menus.
Do you know that there are some fast food menus suited for the taste of Koreans and sometimes only available in Korea as well? There are some localized or so-called “Koreanized” Fast Food menus in Korea that are rare in other countries. We will introduce the menus of 4 major burger fast food restaurants – McDonald’s, Lotteria, Burger King, KFC.
McDonald’s brought the era of the fast food in Korea. At first, they usually sold original American style menus, but as McDonald’s got popular among young people in Korea, they started serving localized menus that suit Korean people’s taste.
Bulgogi Burger is a steady-seller menu, eventually becoming one of the Happy Price All Day menus. It means that you can get Bulgogi burger just at 2,000 won at any time. Bulgogi burger’s patty is marinated in a sweet soy sauce which is usually used in a Korean traditional dish of stir-fried pork – Bulgogi.
Celebrating its 25 years of running business in Korea, McDonald’s in Korea released 1955 burger. The burger was originally introduced in the European market and became a huge hit. The number 1955 is the year that McDonald’s was founded.
Lotteria is a Korean brand fast food restaurant. Lotteria is known in Korea for launching very distinctive (?) menu that tend to cater to Korean people’s taste. With McDonald’s, Lotteria is the most familiar fast food brand remembered by Koreans.
Vegetable Rice Bulgogi Burger
You will be shocked when you see Vegetable rice bulgogi burger from Lotteria. Instead of bread buns at the top and the bottom, there are sticky and chewy rice buns. Some people said that Vegetable rice bulgogi burger could be somewhat a good meal that could make you feel full.
Gangjeong burger has a fried chicken patty with Korean sweet spicy red pepper sauce. Other fast food restaurants already have burgers with chicken patties, but Lotteria was the first to use chicken gangjeong sauce in a burger. Gangjeong is chopped and fried chicken that is stirred with soy and red pepper sauce.
Shake French Fries
Both McDonald’s and Lotteria sell french fried potatoes with extra seasoning. When you order these french fries, you will get a seasoning powder with french fries contained in a paper box. You have to put the powder in the paper box and grab the top of the box to avoid spilling any powder outside the box. Then shake it hard so that the powder mixes with the french fries. There are various tastes of the seasoning powder and you can change normal french fries into the shake fries with a bit of extra charge.
Due to its name ‘Burger King,’ Burger King has been recognized as a fast food restaurant where burgers are exceptionally tasteful.
Quattro Cheese Whopper
Quattro cheese whopper is one of the most beloved menus in Burger King around the world. Unlike our thoughts that all the menus from Burger King were originated from the United States where they started the burger business, Quattro cheese whopper was born in Korea to suit Korean people’s taste. Analyzing that Koreans like the rich flavor of cheese, Burger King developed the menu Quattro cheese whopper using 4 different types of Cheeses. The result was successful and Quattro cheese whopper was imported to many countries.
With the spicy flavor of jalapenos, Mexican chilies that have a strong spicy flavor gradually coming up in the mouth, Burger King Korea developed Jalapenos Whopper to attract Korean’s taste. The subtle spiciness of jalapenos makes the burger more delicious by catching the greasiness of the fried meat patty and the cheese slice.
We have introduced McDonald’s, Lotteria, and Burger King so far. Popeyes has been decreasing its number of stores in Korea and KFC has no specific burger localized to Korean taste. However, KFC in Korea has unique dessert menus that are hard to find outside Korea.
Mozza ball is a fried bread ball with mozzarella cheese inside. There are two types of Mozza ball: plain and squid ink one. As you can guess, squid ink one is black but it tastes the same with the plain one.
Fried ice cream
Fried ice cream is another rare menu that can be found almost exclusively in Korea. When you bite the Fried ice cream, the outer part is hot and crispy and the inner ice cream part is cold and soft. However, since it is fried in oil, some people say that it is too greasy for them.
Adding to the menus introduced above, many seasonal menus have been released as test experiments. Keep an eye on those menus and try them. You may find those menu nowhere in the world but only in Korea! :)
Are you on Facebook? Have you liked The Toronto Seoulcialite yet? If you're into photo albums then this one's for you - I share lots of pictures that won't necessarily go up on the blog. Get the latest posts as well as older writing that you may have missed!
By Taryn Assaf
Summer can be a difficult time for farmers. Weather can be unpredictable, with high temperatures, too much or too little rainfall; crop eating pests are at their peak. That hasn’t stopped the gorgeous leafy greens and fragrant herbs from growing on Gachi farms. Most people would be weary of buying greens with little holes in them, bruised fruits, or yellowing herbs. We prefer perfection: our greens rich in colour, glistening in the supermarket spotlights; our fruits shining and vibrant; and our veggies without a spot of dirt. You’d be hard pressed to find any evidence that most produce ever existed in an ecosystem. How much food goes to waste simply because its appearance is deemed less than perfect?
The items in my Gachi box are not perfect- and that’s what I love about them. I can feel the carrots being pulled out of the earth as I wash the dirt off them; I can see the rows of leafy greens swaying in the wind as I examine their little holes; I can feel the pride in the harvest of herbs when I receive such plush portions. My relationship to food is changing. I used to be a huge food waster. I was guilty of being afraid of the less than perfect produce. But, I grew wiser, and learned that even a yellowing piece of lettuce can be eaten in a salad and not take away from the freshness or taste. I learned that a bruised apple or orange doesn’t foreshadow the taste of the flesh and that I, like so many others, had little idea what food actually looks like.
I’ve just received my fourth box, but this post will detail some of the items I made with the vegetables from my third box. To reiterate some key points about this package:
- The produce is not enough on its own, but is a great foundation for the weeks’ meals
- You will need to supplement with other items to create well-balanced meals
- The element of surprise really incites creativity in the kitchen
- The food is seasonal, meaning you’ll likely encounter produce you’ve never dealt with before, which also means you may have to do a little research before meal time (hence this post!)
OK! On to the food (again, pics are NOT FOODIE STATUS. I’m about making good tasting food that looks like a normal person cooked it, but moreso I can’t bear to waste time making my food look good for a photo when I could be eating it). In my third box, I received:
Eggplant, onions (not pictured), green peppers, a variety of greens (perilla leaf, arugula, salad greens), buchu (garlic chive), blueberries, six eggs, two cucumbers and a bunch of arugula.
I have a bunch of portioned hanu (Korean beef) in my freezer that has been waiting to become a good topper. I used to love the combination of steak and arugula when I was living in Canada, so the first thing I made was a steak and arugula salad.
I plumped up the salad with some of the other leafy greens I was given and made a light, lemony vinaigrette. I added some cherry tomatoes from a previous box for good measure, and topped it with a juicy, seared steak.
Arugula is an amazing green. It’s peppery and fragrant and has a strong flavour. It’s amazing on top of pizzas (proscuitto, parm, mozzarella and arugula is my favorite), in or around anything with steak (steak sandwiches/salads), as the star of the show in an Italian style niciose salad (with lemon, salt, and olive oil dressing and topped with tuna), or even just tossed in lemon juice and placed on top of a piece of fried pork cutlet.
I was so excited about the eggplant. I love to use eggplant in almost anything because it is so versatile; I usually use it in place of animal proteins because of its thick, meaty texture- that means stews, sauces, sandwiches and other meals I would usually prepare with meat get eggplant instead. So I went ahead and prepared a Thai green curry with eggplant (and literally every other vegetable I could use up) and an eggplant parm inspired gnocchi (the gnocchi I got off iHerb.com). Both lasted me a few meals each. I contemplated making baba ganoush, but opted instead for a couple meals with more vitality.
Cucumber is so common that I doubted whether or not I should include it in this post. However, I got really excited about making one of my favorite summer salads: salatat laban wa kh’yar (in Arabic), or, cucumber yogurt salad. It was really difficult for me to find the right yogurt for this recipe (if anyone knows where to order quality, preferably home made greek yogurt, hit me up!) so the yogurt I used was not as thick as this salad usually calls for. There are five ingredients here: cucumber, plain yogurt, dried mint (you can use fresh) garlic and salt. All to taste. Since the yogurt was runny, I only just coated the cucumber, but normally the bowl would be full.
My absolute favorite Korean side dish are pickled vegetables. When I saw onion and green pepper in the box, that’s immediately what came to mind. Together with some garlic that I received the week before, I made my very own. I combined everything in one container, boiled the pickling brine and poured it over top. I let it sit for a few days in the fridge before tasting, so all the brine could really soak in. Since I like my pickled veggies a little sweeter and more sour than what I’ve tasted in the restaurants, I added a little more vinegar and sugar than the recipe called for: 2 cups water, one cup soy sauce, and somewhere between a quarter and a half cup each of vinegar and sugar.
Finally, I used all the perilla leaves I received to make perilla leaf pesto. I’ve been eating pesto or some version of it for 2 months now thanks to Gachi, and I’m not complaining (is there such a thing as too much pesto? No. There isn’t). It’s the exact same recipe as basil pesto, except sub perilla leaves for basil. It tastes very similar, and the perilla leaf flavour, usually overpowering, comes out subtly and smoothly. I tried it a variety of different ways: hot with whole wheat linguine, for a more western feel, and cold with buckwheat noodles, topped with cucumber and eaten with a side of pickled radish, for a more summery Korean noodle feel. Both were great. I didn’t take any pictures, because it looks exactly like basil pesto, (which isn’t very interesting) and everyone knows what that looks like.
What came of the blueberries and buchu? I mixed them into random meals at random times.
So I guess I’m still very much enamored with my community supported agriculture. The box I received this week is even more exciting, challenging and inspiring than what was featured in this post, and I look forward to continuing my culinary endeavors and sharing them. Have you subscribed yet?
Filed under: Agriculture, Opinion Tagged: Agriculture, CSA, fresh, Gachi CSA, local, South Korea
Are you into K-pop? As a summer surprise, Trazy offers FREE concert tickets of G-DRAGON’s KLIVE HOLOGRAM CONCERT for those who book any events on Trazy. At the hologram concert, you can enjoy the international K-pop star G-Dragon’s performances as if it’s real. We will randomly choose 10 lucky winners for the tickets! So hurry up! Book activities during the event period (7/15 ~ 26) and be the one to enjoy G-DRAGON’s performances for free!
Do you want to know more about G-dragon’s Klive Hologram Concert? Check here for more details!!! www.trazy.com/experience/detail/227
Lunch time! #먹스타그램 #학교 #점심시간 #점심 #음식스타그램 #음식 #koreanfood
In other news, I went to the National Museum of Korea for the second time in a week today. We're preparing to do an article about it, celebrating the ten-year anniversary since its relocation to Yongsan. Today, a coworker and I met the director and were given a tour around the museum, which definitely made me appreciate it a little more. Prior to today, I had never noticed the little icons on certain displays that read "AR Tour," but it turns out, if you download an app and situate those displays in the center of your smartphone screen, some pretty cool features pop up. You can listen to the sound of a Goryeo bell or examine celadon pieces in much more detail than the dimly lit gallery allows.
I snapped just a few photos, two from the Hangeul Museum and one of Lady Hyegyeong's memoir, which may be my favorite Korean book.
I made off with a bag full of dorky swag from the various directors, who were all very kind. I've actually met the director of the foreigner activities before, although I'm not surprised she didn't remember me -- we first met last year, right after I'd entered language school, when we took a class field trip. She thought that was funny, but it caused me to pause for a moment and realize how far I've come in the past year. If you'd told me then, when I was struggling through the first exams I'd had in years and still trying to get over my eternal shyness about speaking Korean out loud, that I'd be sitting in on a meeting with her to discuss an article my magazine was working on, you'd have been blown away by the force of the laughter.
It's easy to get dragged down into the daily routine -- the pitches I have to somehow finish by the end of this week, while reviewing the final color prints for the August issue, the trip out of town on Monday for the article, followed by a possible late night at the printer on Tuesday. The article I then have to crank out by Friday while also doing the first round of editing on the articles I'm in charge of, before the deadline period starts again the following week. All of the other things I wish I could be doing, all of the time. But sometimes, a fragment of the past glimmers in front of my eyes for just a moment, and I feel grateful, and just a bit proud.
The following is a translation of a Huffington Post Korea article by Director Kim Jho Gwang su written last week about his efforts to obtain legal recognition of his marriage to Kim Seung-hwan. The original can be found here.
|Source: Kim Jho Gwang Su and Kim Seung-hwan|