Haha I suck! I'm sorry I haven't updated in what...a year? Anyways here's some tasty shots of Seoul street food for you.

Nestled under the subway tracks near Chang-Dong station in the northernmost part of Seoul, we found a big row of tents with amazing smells wafting from the roof flaps. I've had some of the best food in Korea at these cozy establishments. It's amazing what they can whip up in such a tiny kitchen.



Pajeon 파전 - Korean Pancake

This is one of my favourite things to eat here. It's made with flour batter, eggs, and green onions/scallions, served with a mixture of soy sauce & vinegar for dipping. The basic type of this dish consists of just scallions along with flour and eggs but endless variation of this dish can exists by simply adding other ingredients such as seafood, kimchi, or vegetables.



Gyeran Jjim 계란찜 - Silky Egg Custard

This is quite similar to the Chinese egg custard I like to make but this is much lighter. It's like you're eating a cloud. A delicious eggy cloud. Mmmhmmmmmm! 



Kimchi Jigae 김치찌개 - Kimchi Soup
Tofu, kimchi, very spicy just the way I like it. Korea is all about their soup (jigae). Every single work lunch I've had will come with soup without fail.


A fried pork dish. Sorry I can't remember the name of it. It's served with sweet mustard. You also get thinly sliced pickled radish to wrap the pork with.
 

I've been living as an expat here in Seoul for a year now and I renewed my contract to stay another year recently. Life here is always busy and lots of fun although it's not always kittens and rainbows. Parts if this year have been extremely difficult but in the end I'm much happier here than I would be back in Toronto. In a few days I leave for a scuba trip to Malaysia. It will be good to take another break from this homogeneous society that exists in Seoul. See you soon! 

Here's a simple recipe for kimbap. For those of you who haven't tried it yet, it's pretty much korean sushi.

Ingredients:

• 4 sheets of nori (dried seaweed)
• 2 cups cooked rice
• 2 tsp sesame oil
• 2 tsp salt
• a cucumber cut into long strips
  
• imitation crab cut into long strips
• ham cut into long strips
  
• pickled radish cut into long strips

You can play around with the ingredients. Be creative and experiment.



Directions:

• When rice is almost cooled, mix with sesame oil and salt.
• Using a bamboo sushi roller lay the dried seaweed shiny side down.
• Spread 1/2  cup of rice onto 2/3 of the seaweed leaving the top 1/3 bare.
  
• When spreading the rice onto the seaweed, make sure your hands are wet so they don't turn into a sticky mess.
• Lay the first ingredient down around 1/3 of the way up from the bottom of the nori.
• Lay the other fillings on top.
• Roll from the bottom like you're rolling a sleeping bag.
  
• Compress the roll to make the fillings stay in.
• Moisten the top of the nori to hold the roll together.
• Cut each roll into 7-8 pieces.

Enjoy!

My tea and biscuit heaven. Mmm mmm good. Has anyone tried these yoku moku butter cookies from Japan? They are ridiculously priced but light and rich at the same time.