|
Gilgamesh_Novem posted:990 Won Jjajangmyeon!!!!!!! VAT is just 10 Won! I've joked with my 삼춘 that one of these days, I'd treat him to a bowl of 500W 짜장면, knowing such a price doesn't exist anymore but... this comes pretty close.
|
| # ? May 12, 2012 04:41 |
|
|
|
| # ? May 22, 2013 20:07 |
|
|
Themata posted:I've joked with my 삼춘 that one of these days, I'd treat him to a bowl of 500W 짜장면, knowing such a price doesn't exist anymore but... this comes pretty close. Hee heee, it's 삼촌  삼춘 is very common misspelling.My family lives in Suwon. I rang and told them about this place and they said it was too far anyway although the price seemed good enough. So they are just gonna order 짜장면, 탕수육, & 군만두 for dinner instead from 동네 중국집. 신이시여 도대체 저한테 왜 이러시는거에요 (why are you doing this to me, God!)  목마른 자가 우물을 파라고 만들어 먹어여지 뭐... (The thirsty one should dig a well... so I will have to make some for myself).
|
| # ? May 12, 2012 04:52 |
|
|
How much do decent office chairs cost round these parts? I've never looked.
|
| # ? May 12, 2012 05:06 |
|
|
You guys and your jjajangmyeon. I miss that so much. My background check can't come back any faster...
|
| # ? May 12, 2012 06:35 |
|
|
What is that black bean paste (춘장) made of anyway? I've been wanting to try to make some at home from scratch because I can't eat the takeout stuff.
|
| # ? May 12, 2012 06:50 |
|
|
bobthedinosaur posted:You guys and your jjajangmyeon. I miss that so much. My background check can't come back any faster... 짜장면!  It is truly Korean's soul food. Growing up, I only get to eat it occasionally as a rare treat - like when I did really well for my mid term/final exam or as some kind of reward or my grandparents would buy it for me ('coz I was their favourite grand daughter!)춘장? It's just fermented soy bean (대두) + caramel sauce. Have you tried to buy it from the store? I got my hands on 볶은춘장 in a jar. Or you can get the Ottougi one that is in the paper sachet and you just add a bit of water to it to make a paste. kekekekekekeke... 짜장면 히얼 아이 컴!! 미 라부 유! (Jjajangmyeon here I come! Me love you!)Grand Fromage posted:How much do decent office chairs cost round these parts? I've never looked. Danawa Website where you can compare Office Chair prices online (in Koran) If you are going to get it offline, you are better off ummm shop around and ask price and haggle. Gilgamesh_Novem fucked around with this message at May 12, 2012 around 07:17 |
| # ? May 12, 2012 07:12 |
|
|
Gilgamesh_Novem posted:춘장? It's just fermented soy bean (대두) + caramel sauce. Yeah, it all has wheat in it, and I can't eat wheat so I have to make it from scratch. It'll taste better that way too.
|
| # ? May 12, 2012 07:33 |
|
|
The Board Game Meetup is this Sunday again in Gangnam. People are meeting outside Exit 11 in Gangnam at 2PM. 5000won for access to the game library all day with 1000won off drinks. They have an impressive library of games. I might check out Gangnam Weasel for their opening weekend half price brunch before hand. Who is in?
|
| # ? May 12, 2012 08:44 |
|
|
Even reading the word jjajangmyeon makes me want to puke. Those chair prices are not as low as I was hoping. Are there used furniture stores like the places with all the busted up fridges?
|
| # ? May 12, 2012 13:30 |
|
|
DontAskKant posted:The Board Game Meetup is this Sunday again in Gangnam. People are meeting outside Exit 11 in Gangnam at 2PM. 5000won for access to the game library all day with 1000won off drinks. They have an impressive library of games.
|
| # ? May 12, 2012 13:47 |
|
|
There's definitely Magic here. I have some friends who play. I'm sure in Seoul you can find something for sure. Check around on Facebook.
|
| # ? May 12, 2012 14:48 |
|
|
TPNMVZ posted:It might be a bit late, but do they have Magic: the Gathering over there? I'm an American 교포 who is bummed out that he is missing his nerdy wizard poker while he is in Korea for a month. Might still drop by if I haven't succombed to jetlag if that is alright with you guys. Here is the Meetup Event Page
|
| # ? May 12, 2012 16:22 |
|
|
I got sucker punched tonight while drinking a banana milk outside of a booze building. Homeboy was gone by the time I stood up and everybody I asked hadn't seen anything. Sad day for my manhood because I spend my afternoons in the gym, but I was completely caught unaware. Anyone want pictures of my bloody face?
|
| # ? May 12, 2012 16:56 |
|
|
Andro posted:I got sucker punched tonight while drinking a banana milk outside of a booze building. Homeboy was gone by the time I stood up and everybody I asked hadn't seen anything. Sad day for my manhood because I spend my afternoons in the gym, but I was completely caught unaware. Anyone want pictures of my bloody face? Do you really have to ask?
|
| # ? May 12, 2012 17:00 |
|
|
LimburgLimbo posted:Do you really have to ask? edit: stupid drunk words. Andro fucked around with this message at May 13, 2012 around 04:43 |
| # ? May 12, 2012 17:31 |
|
|
DontAskKant posted:There is always at least 20 people playing Magic on Sundays. They have drafts and big to-dos every month.
|
| # ? May 12, 2012 22:28 |
|
|
Grand Fromage posted:Even reading the word jjajangmyeon makes me want to puke. My hunny doesn't like Jjajangmyeon either. I think it's the smell that puts him off. I do not force him to eat Korean food he does not like though So far he is all right with stuffs like 보리밥 (he loves this), 불고기, 버섯잡채 불고기, 버섯 불고기, 육전, 감자전, 호박전, 동그랑땡, 부대찌개, 잔치국수, 메밀국수, 만두, 잡채, 닭불고기, 돼지 불고기, 된장찌개 (연하게), 상추 겉절이. I am gonna make some 백김치 or 물김치 for him to try as well I am not going to be evil and make him eat hardcore stuffs like 어리굴젓, 오징어젓, 청국장, though. Even younger generation Koreans have trouble with lots traditional, fermented goods. I started to eat them very young because my family lived with grandparents and they went nuts over them. You don't like Jjajangmyeon... do you like Ccham'ppong?  Well this is the place I go for the second hand goods (warning: All in Korean. You need to look up 가구, 생활용품 and then 사무용가구. 네이버 카페 중고나라 벼룩시장 벼룩시장 가구, 사무용품 2012 Yeo'soo Expo urgh O.o YTN Article in Korean 근데 이거 빚잔치 아니여? 냄새가 솔솔.... (Isn't this going to put them in deficit? I can smell it) Gilgamesh_Novem fucked around with this message at May 12, 2012 around 23:51 |
| # ? May 12, 2012 23:43 |
|
|
I think the age gap with the fermented stuff is that the older generation ate it as famine food so they have developed a the taste for it and associate with positive feelings (not being hungry). This sort of explains the popularity of spam as well. Similar to how my grandma who grew up during the depression and then lived in england during rationing preferred canned food, preserves and dried stuff to fresh food. The noodles that are used in jajangmyeon and jambong are so fantastic. What are some other uses for them besides sticking them in chunjang (Which I love) and salty red fish water (which I don't)? I tried using them in a stir fry but it wasn't that good.
|
| # ? May 13, 2012 00:37 |
|
|
Gilgamesh_Novem posted:You don't like Jjajangmyeon... do you like Ccham'ppong? I dunno if I've had it, I've had lots of things I don't know the names of. The only Korean foods I truly hate are jjajangmyeon, bibimbap, Korean curry (really almost every Koreanized version of foreign food), red bean stuff, and some hui. I like sannakji and a couple of the other things but the actual fish was terrible, chewy and full of bones and no flavor. Gimme sashimi any day. Oh and the way Koreans cook veggies. Sometimes they're good but usually they've been cooked to death then covered in sauce since the flavor was beat out of them. Not a fan. My favorite vegetable dish I don't know the name of. It's sort of like oi muchim, it's spicy and kind of sweet, has lots of cucumbers and onions plus carrots and broccoli and other things, and hunks of cooked octopus or cuttlefish in it. What is that? I want to eat it until I die. Everything else I've had is either inoffensive or good. I like a lot of Eastern European food so fermented doesn't usually bother me, I enjoy things so fermentedly hardcore Koreans would probably run screaming. Grand Fromage fucked around with this message at May 13, 2012 around 00:46 |
| # ? May 13, 2012 00:42 |
|
|
THE LUMMOX posted:I think the age gap with the fermented stuff is that the older generation ate it as famine food so they have developed a the taste for it and associate with positive feelings (not being hungry). This sort of explains the popularity of spam as well. Spam is awesome in 김치찌개 & 부대찌개. My family usually cook Kimchi Jji'gae with Spam if we run out of pork belly. And it taste so yummy!!중국집 우동 Click here to see how it looks like uses same noodle. This one has white broth of instead of red, spicy Ccham'ppong broth (broth is made out by stir-frying meat, and veggies first and then add stock made out of chicken or pork bones). Grand Fromage posted:I dunno if I've had it, I've had lots of things I don't know the names of. The only Korean foods I truly hate are jjajangmyeon, bibimbap, Korean curry (really almost every Koreanized version of foreign food), red bean stuff, and some hui. I like sannakji and a couple of the other things but the actual fish was terrible, chewy and full of bones and no flavor. Gimme sashimi any day. Oh and the way Koreans cook veggies. Sometimes they're good but usually they've been cooked to death then covered in sauce since the flavor was beat out of them. Not a fan. This is how 짬뽕 looks like. I wonder if you have had it before? I love 비빔밥. But the best version is 양푼비빔밥 made out of days of old side dishes and eaten in stainless bowl hahahaha! Your favourite dish sounds like 낙지무침 or 낙지볶음 I prefer 오징어 over 낙지 though. If you like fermented things, try 삭힌 홍어회 (fermented skate). Lots of people from Mokpo eat it, apparently. My dad loves it to death (충청도 싸나이 이신데...ㅎㅎㅎ) and it is like eating really overripe blue cheese. He said there was a restaurant near 연세대 so he got into it after he went there for his undergraduate and postgraduate programs. Gilgamesh_Novem fucked around with this message at May 13, 2012 around 01:37 |
| # ? May 13, 2012 01:32 |
|
|
Gilgamesh_Novem posted:You don't like Jjajangmyeon... do you like Ccham'ppong? You're torturing me! I'm liable to get a credit card and fly myself back while I wait for my papers to come through and just have 'em airmailed to me just for the food.
|
| # ? May 13, 2012 02:05 |
|
|
bobthedinosaur posted:You're torturing me! I'm liable to get a credit card and fly myself back while I wait for my papers to come through and just have 'em airmailed to me just for the food. I can give you recipe if you want It isn't that hard to make... (I recommend using chicken broth to get that awesome flavour) and never go skimpy over seafood! Oh and before you start stir frying veggies and meat, there is ONE very important thing you need to do get that authentic Ccham'ppong flavour - you need to make 고추기름 (pepper oil).
|
| # ? May 13, 2012 02:12 |
|
|
Anyone got the link for the free tickets for the GSL finals?
|
| # ? May 13, 2012 02:47 |
|
|
http://www.gomtv.net/forum/view.gom...68&cid=0&kind=8
|
| # ? May 13, 2012 02:56 |
|
|
Gilgamesh_Novem posted:I can give you recipe if you want Yes, please! I used to get Ccham'ppong as take out for lunches twice a week and it was soooooo good.
|
| # ? May 13, 2012 02:57 |
|
|
Who is in for GSL so far? Me Gildiss and his GF I'm reasonably broke this month (drat you international shipping on shoes  ) so I'm throw this out there that after (7 or 8ish if it goes all 7 games) we find some food and then drink beers on the Han river? It's 5 stops from Tteukseom Resort park.
|
| # ? May 13, 2012 03:01 |
|
|
I think I'm the only person in the world that doesn't like 짬뽕.
|
| # ? May 13, 2012 03:04 |
|
|
bobthedinosaur posted:Yes, please! I used to get Ccham'ppong as take out for lunches twice a week and it was soooooo good. First of all, you need to get either chicken bone stock (preferably home made) but if there is none, go and get the ready made from the store (make sure it's low sodium). If you can get dried Korean anchovy (big ones), you can make stock out of that too. Can you get mussels in shells? You can get stock out of that as well (clean it and boil it for a bit to get the broth). 짬뽕의 생명은 국물이에요 (broth is the most important!) so you need to add stock to it no matter what, otherwise, your broth will taste a bit bland. Next you need vegetables - you can add pretty much anything but the following are the MUST add when making 짬뽕 - cabbage, zucchini, and onion! You can add things like mushroom, carrot, or more pepper (청양고추) if you want, but you should always add those three ingredients I put in bold. Chop them up to the bite size. You also need a bit of meat as well - some prefer pork, some prefer beef. Slice meat to the bite size (not to small though 'coz meat shrink when cooked). You can add various kind of seafood too - most popular are squid/calamari, shrimp/prawn, and mussels. Some add chopped up crabs (YUM!), or scallops (이쯤되면 완전 고급 짬뽕! - super deluxe Ccham'ppong!) So get yourself a big wok, or a pot (if there is no wok, it's okay). Add oil (NO Olive oil, please! Use either vegetable or canola). Add a spoonful of crushed garlic and grounded red pepper powder. And fry the powder and garlic in oil. Make sure it doesn't burn (or your broth will taste very bitter). When the oil started to turn red (you can smell the spiciness too), add vegetables and meat. Stir fry them some more until the onions turn translucent. Add your seafood (and mushroom too if you are going to add some) and then pour in the broth. Turn up your heat to 'high' and boil it until your seafood is cooked well (doesn't take very long to cook seafood). Now you got 짬뽕국물 (Ccham'ppong broth). For noodle wise, I am not 중국집 요리사 (Chinese restaurant chef), so I just use 수타 칼국수면 (hand made kal'gooksoo noodle) or 우동사리 (Udon noodles) for mine. If you ran out of noodles, do not despair. Get a bowl of rice, tip it into the centre of a bigger bowl, and add your 짬뽕국물. Now you got 짬뽕밥!!! Do you like 떡국떡 (rice cake for Korean rice soup?) Add it to your 짬뽕국물 and boil it until the rice cake is cooked well! 짬뽕떡국! Or do you like drinking Korean Soju and have no money to buy snacks to go with it - 짬뽕국물만 있으면 난 소주를 몇병이고 마실수있어!!! (I can have multiple bottles of Soju with my Ccham'ppong broth!) 나 이기회에 그냥 중국집 차릴까요? 차리면 오실꺼죠? (Should I just open up a restaurant? Will you guys going to come if I do?)
|
| # ? May 13, 2012 03:43 |
|
|
kimcicle posted:I think I'm the only person in the world that doesn't like 짬뽕. No I don't like it but I generally don't like any seafood. I like the broth, the wheat noodles, the onions, and the sweet potato noodles but the clams and squid arms can gently caress themselves.
|
| # ? May 13, 2012 04:16 |
|
|
THE LUMMOX posted:Who is in for GSL so far? I'll be riding the bus all the way up there to cornerstore drunk. I've posted my info in Kakao talk and already got my tickets on reserve.
|
| # ? May 13, 2012 04:16 |
|
|
ladron posted:Ah, you must know my friend Adam. I was actually at that rugby do at Scrooges. Maybe I met you.. I certainly know Shooter. It's possible we met. I was the one that during the awards, they said broke their (my) nose and I was like "What? No, I didn't..." Arctic Baldwin fucked around with this message at May 13, 2012 around 06:15 |
| # ? May 13, 2012 05:53 |
|
|
Coming up for gsl to see mvp get another $50k.
|
| # ? May 13, 2012 06:45 |
|
|
Gilgamesh_Novem posted:If you like fermented things, try 삭힌 홍어회 (fermented skate). Lots of people from Mokpo eat it, apparently. My dad loves it to death (충청도 싸나이 이신데...ㅎㅎㅎ) and it is like eating really overripe blue cheese. He said there was a restaurant near 연세대 so he got into it after he went there for his undergraduate and postgraduate programs. Careful, someone might take you seriously and actually try eating it. Joking aside, thats one of the few things I cant wrap my head around anyone actually liking. It just tastes like chewy piss.
|
| # ? May 13, 2012 08:18 |
|
|
So. This weekend. Myeongsashimni Beach in Wando 200 foreigners camping out. It was aaaaaaaamazing.
|
| # ? May 13, 2012 08:33 |
|
|
BrainDance posted:Careful, someone might take you seriously and actually try eating it. This is the only food I have ever tried that I just couldn't bring myself to swallow. Even worse, I thought it was 회 when I put it in my mouth. Oh god was I wrong ㅠㅠ
|
| # ? May 13, 2012 08:52 |
|
|
Gilgamesh_Novem posted:If you like fermented things, try 삭힌 홍어회 (fermented skate). Lots of people from Mokpo eat it, apparently. My dad loves it to death (충청도 싸나이 이신데...ㅎㅎㅎ) and it is like eating really overripe blue cheese. He said there was a restaurant near 연세대 so he got into it after he went there for his undergraduate and postgraduate programs. THE LUMMOX posted:Who is in for GSL so far? Gilgamesh_Novem posted:I thought tonic water's main ingredient is quinine. O.o I haven't heard of anybody making it at home, a lot of people just out buy the one from Jinro. I have made maesil-ju so far and didn't think I would be here long enough to make insalm-ju. I am fairly familiar with Western traditional medicine, but I have very little knowledge of the Korean and all of that comes from Chinese medicine that they both use.
|
| # ? May 13, 2012 08:57 |
|
|
I've yet to have a fermented fish that didn't taste like piss. I got some fantastic blue cheese though.
|
| # ? May 13, 2012 09:02 |
|
|
Well I do not mind eating steamed skate, but fermented one? I think eating overripe blue cheese vein is far more pleasant than eating 홍어회.DontAskKant posted:
Maesil'ju is nice It's my one of my favourite. I always have it 'on the rocks' haha xDAnyway, I can recommend you couple of traditional liquors that are easier and less exotic ones. 국화주 (chrysanthemum Liquor) - you need about 80g of dried 식용소국 (edible small chrysanthemum), 5-10g of sugar, and 1.8L of Soju. You just put them in a jar, seal it well and then keep it in the cool place for about 3 months. After 3 months, get rid of the flowers and then keep the liquor in cool, dried place. This liquor is considered as the Elixir for everlasting youth as it has been used to treat diseases including hepatitis, stomach ache, poor circulation, increasing appetite, and glaucoma. It has slightly bitter taste. 사과주 (Apple liquor) - 4 large sized Fuji apple, 100g sugar, and 1.5L Soju Wash apple and rid of moisture thoroughly. Chop them in 6 pieces. In a jar, you alternate apple and sugar to place in (one layer is apple, next bit is sugar, then apple, and then sugar again) and close the lid. 2 days later, pour in Soju. Three months later, rid of the apple bits and then keep the liquor in a cool place. Apple liquor is good for constipation, wrinkle prevention, boosting energy. 자두주 (plum liquor) - 600g plum, 100g sugar, 1.5 L Soju. Wash plum and dry thoroughly. Place sugar and plum in a jar, alternating layers (plum, sugar, then plum, and sugar again). Close the lid and let the jar sit for one day. Pour in Soju. After 1 month later, get rid of plums and keep the liquor in cool, dry place. This liquor is very good for insomnia 유자주 (Yuzu liquor) - 6 Yuzu, 600g sugar, 1.5L Soju Same drill as other 사과주 and 자두주 up there except that you can pour Soju without waiting for days. It takes 2 months for it to mature. After that get rid of the Yuzu and then keep the remaining liquor in cool, dry place. I recommend this one because you can use it as a cocktail base. It's very sour liquor. Also if you cough a lot, this one works like charm.
|
| # ? May 13, 2012 10:08 |
|
|
The AP photo exhibition of Seoul before, during and after the war is awesome and all of you should check it out. It's at the Korean History Museum at Gwanhamun. Entrance is free and it runs until June. Also this weekend, a woman not looking as she was exiting her car gave me this awesome gift while I was riding my bike in Samcheon-Dong coming back from my school. I'm ok but gently caress, it hurts like a motherfucker.
|
| # ? May 13, 2012 11:45 |
|
|
|
| # ? May 22, 2013 20:07 |
|
|
A lot of the korean traditional liquors seem like easier versions of European liqueurs or schnapps, but with a little risk of spoilage in the first few days. I was definitely worried about leaving just mogwa and sugar sitting out the first time I made mogwacha. I saw yuja once. Only once this year and that was at the big agricultural market. Do Koreans only use 비릅 in 나물? I know it is a relative of amaranth and I wanted to use it like that, but all I am finding is 나물. It seems all of these unusual greens are just used for 나물. Dropwort, Crown Daisy, Curled Mallow, Pepper Leaf, Pumpkin Leaf, and all of the others are all just used in 나물.
|
| # ? May 13, 2012 11:47 |
|
