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.
Vegetable tempura and glass noodle roll.
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!
Strawberries dipped in chocolate
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!
Street Scenes and goodbyes:
Seoul at night: photo Tara
Why do I always have to leave her behind…..
My Tara walking away
Oops! Handbag shopping in Seoul. Just could not resist
I sprinkled the eggs with chili flakes and served it with crispy oven baked prosciutto, juicy oven roasted tomato and topped the eggvocado with persimmon pate.Make sure that enough avo flesh is scooped out to allow for the whole egg to fill the hole and not spill over or use your egg skills to separate a bit of the white before you fill the hole ( true to form I had to create an unholy mess before I started concentrating on my egg skills….). Scoop out close to the skin at the bottom and lightly press to form a flat surface for the avo not to tilt and spill the egg (and in the process bugger up your newly found egg skills). Bake in a warm oven. I will for sure have this for breakfast too!
I am very much a vintage market person and collect a hotch-potch of Victorian, Art Nouveau, Art Deco, 50 ‘s and 60’s porcelain, ceramics, silver, glass and whatever is pretty for that matter! I use all of my finds otherwise what is the point?
Every now and then a modern design catches my eye as recently happened when seeing a display and meeting young Aaron Kearney of Aaron Kearney Design. It is just so pretty and the lovely, clever and clean lines of his plates make music to my eyes.
He said that the flat rim of the plate was “born” from his frustration of not having a rim on a plate to push that last fork of food against and to get the last morsel from the plate. His design then evolved into a whole collection of these beautiful shapes. I tried and tested and approved!
The flat rim is perfect to catch the last sauce, the last fork of food or to use as a serving ‘handle” but most of all the design can just sit there and be a pretty plate. High quality stuff and it comes in a variety of colours and sizes. Well done Aaron and I can not wait to see where you take this and what you think of next.