Korean Street Food

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Incheon: Seoul

I visit South Korea always in winter, never in the hellish summer heat and humidity, which I avoid at all cost. This year I went in March (late winter) instead of January (deep winter) and I could deal with that type of cold much better. Our South African winter this year is colder than normal, or so it feels to me at least and today I miss the Korean street food which is fascinating and delicious. My favourite place in Ulsan is stricly speaking not on the street but rather a “hole in the wall”‘type of place with limited seating, so eating standing around huddled together in the cold is just the thing! The tempura fried vegetables are served with a rice vinegar dipping sauce.

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Vegetable tempura and glass noodle roll.

Tempura Vegetables

Tempura Vegetables

In Seoul the street vendors are lined up one after the other and walking around, tasting and eating from one vendor to the next with a spot of shopping inbetween is a nightly pass time, which I embraced whole heartedly if my bank balance was anything to go by…

Vibrant candy floss!

Vibrant candy floss!

Strawberries dipped in chocolate

Strawberries dipped in chocolate

Street food Seoul

Street food Seoul

I absolutely LOVE the traditional Bibimbab which is not street food but my favourite sit-down Korean meal. There are always a million and ten side dishes of all sorts of soups, pickles and kimchi of course. The main dish is served in a piping hot bowl and consists mainly of rice, root like “things” and vegetables, meat is optional. The raw egg comes on top and you then fry your own dish in the piping hot bowl with a mild chilly sauce. Oh the joy!

Vegetarian Bibimbab

Vegetarian Bibimbab

Pickles&Kimchi

Pickles&Kimchi

Street Scenes and goodbyes:

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Seoul at night: photo Tara

Why do I always have to leave her behind…..

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My Tara walking away

Random Photo:

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Oops! Handbag shopping in Seoul. Just could not resist

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Street Art Down Town Ulsan

 

(Nagmaalpampoen) Guava and Pumpkin Roast

Nagmaalpampoen

Nagmaalpampoen

Nagmaalpampoen directly translated means communion pumpkin. In the olden days the chuch people had to travel from afar to get together for church. They specifically went “all out” for communion Sunday where they afterwards cooked and ate together. Later on, the Sunday meal still meant one almighty lunch, whether people had to travel or not to get together. I first had this pumpkin dish at a friend’s house (on a Sunday of course) when I was still a student. Years later when I still made my own recipe cards, I found the recipe in an Afrikaans magazine and it became one of my favourite special recipes. That collection of cards now got replaced by ipads and blogs😉 and somehow as we do, I stupidly forgot about this dish and haven’t made it in years. I still have my recipe box and will save it for my daughter.

My recipe cards!

My recipe cards!

I do not know what made me think of it again but a lightbulb moment later, I made it today for Sunday lunch (to which day and meal the recipe now belongs). The original recipe like they did in those days had tinned this, syrup and sugar that, so instead, I used fresh ingredients.

imageUse the following:

Pumpkin (unpeeled) in chunks

Peeled guavas cut in quarters

2 Cinnamon sticks

Sprinkle with olive oil and pumpkin spice. (I used a wonderful blood orange infused olive oil from Willow Creek and If you do not have pumpkin spice, use cinnamon and cloves)

250ml orange juice(I added apple juice with the orange because I had it)

125 ml butter

Bake in the oven until glistening, soft and the sauce is caramelised

If you like it sweeter, add sugar or Xylitol before baking.

Pumpkin and guava bake

Pumpkin and guava bake

I love cooking with fruit and the pumpkin I served it with roast leg of lamb baked with apple which a blogged about here.

Roast lamb with apple

Roast lamb with apple

Random Photo:

Art and sculptures at Delaire Graff Estate Stellenbosch Winelandsimage

Those figures are my idea of tranquility.

Hands

Hands

My absolute favourite and what a joy to see the original unexpectedly!

Tretchikoff at Delaire Graff

Trechikoff

Tretchikoff: Chinese Girl

Roast carrot and ginger soup with coriander foam

Glass house/ Greenhouse

Glass house/ Greenhouse

The colour of winter is orange. Well, that will of course all depend on where you are and what you are doing but today my winter’s colour was orange and it all started with a buchu tea/palate cleanser concoction with orange marigold flowers floating in it. It actually started before that with a spectacular rainbow after a early morning winter rain. Not bad to wake up to this.image I do not see much daylight lately. Work is taking up all available and non- available time and we did one of our overnight trips just to get the soul back into the body again. Heading in the direction of Stellenbosch, we took a detour to Babylonstoren in Franschhoek for brunch. This has got to be one of my favourite places in the world.

Buchu palet cleanser

Buchu palet cleanser

The Greenhouse is so atmospheric and the back drop is the daily weather! Clever people. I had the scone with cream and cheese and my husband the hot dog with golden fried chips which I ended up politely “helping” him to finish……

Scones&cream please!

Scones&cream please!

imageA stroll through the gardens gave me this!

Typical detail Babylonstoren

Typical detail Babylonstoren

Soul restored, we drove to the Stellenbosch wine farms and log fires, cheese (me), wine tasting (husband) followed by a very cheffy dinner and I am not complaining at all. Back into food heaven after I went through a bit of a food slump lately. My starter was a honey glazed, roast carrot and ginger soup that set my brain into a recreation obsession for the rest of the weekend and that is exactly what I made when I got home, even before I unpacked my overnight bag, handbag still slung over my shoulder (just kidding or did I…..?)

I used:

a bunch of medium sized carrots

50 ml marmalade( you can also use honey and orange peal instead)

fresh ginger

cinnamon

1 liter liquid vegetable stock or more if you want a running consistency

125 ml cream

olive oil to drizzleimage

The secret is to first roast the vegetables, mixed with the ginger and marmalade and drizzled with olive oil to intensify the flavours at 180 C for about 45 minutes. When soft and gooey, add to the boiling stock for 5 minutes. Liquidize in the blender and add the cream.

Roasted carrot, marmalade and ginger soup

Roast carrot, marmalade and ginger soup

and then came the foam……

Coriander spiced foam

Coriander spiced foam

At the crafty cheffy dinner everything had a foam or a jus or a bit and a bob and of course my soup needed foam! This is where I started getting very clever. I have a milk frother! I frothed the milk and added dried coriander spice and voi- la! Coriander foam!

Random Photo:

Still at BabylonstorenimageOn the way to Stellenboschimage