Comments on: Inside a Korean Kitchen /inside-a-korean-kitchen/?utm_source=rss&utm_medium=rss&utm_campaign=inside-a-korean-kitchen Traveling the world in search of my next great meal Fri, 14 Jun 2013 08:04:03 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: A Korean Cooking Class at the Institute of Korean Royal Cuisine - Farsickness: A Travel Blog /inside-a-korean-kitchen/#comment-1375 A Korean Cooking Class at the Institute of Korean Royal Cuisine - Farsickness: A Travel Blog Wed, 28 Nov 2012 10:45:08 +0000 http://farsickness.wordpress.com/?p=107#comment-1375 [...] first took a Korean cooking class my first month in the country, back when the only Korean food I’d really eaten was my [...] [...] first took a Korean cooking class my first month in the country, back when the only Korean food I’d really eaten was my [...]

]]> By: Amanda Slavinsky /inside-a-korean-kitchen/#comment-1113 Amanda Slavinsky Wed, 14 Nov 2012 04:58:44 +0000 http://farsickness.wordpress.com/?p=107#comment-1113 I've never seen them again, but they were delicious! And I agree, making kimbap is not worth it! My favorite is also tuna kimbap. I will miss it (and them makgeolli!) when I leave Korea! Thanks for the comment, Ryan. I’ve never seen them again, but they were delicious! And I agree, making kimbap is not worth it! My favorite is also tuna kimbap. I will miss it (and them makgeolli!) when I leave Korea! Thanks for the comment, Ryan.

]]> By: Ryan Korea /inside-a-korean-kitchen/#comment-1110 Ryan Korea Wed, 14 Nov 2012 00:24:10 +0000 http://farsickness.wordpress.com/?p=107#comment-1110 In 5 years in Korea I've never seen those beef-wrapped mushrooms! They look amazing! As far as the kimbop goes, chun won for a freshly made one means there is no reason to struggle with making them! The best ones are the chomchi (tuna) kimbops! Grab a few and a bottle of makoli and head up to Dobangsan for a great day of relaxing and eating! That's why we love Seoul! Cheers! Ryan In 5 years in Korea I’ve never seen those beef-wrapped mushrooms! They look amazing! As far as the kimbop goes, chun won for a freshly made one means there is no reason to struggle with making them! The best ones are the chomchi (tuna) kimbops! Grab a few and a bottle of makoli and head up to Dobangsan for a great day of relaxing and eating! That’s why we love Seoul!

Cheers!

Ryan

]]> By: Amanda /inside-a-korean-kitchen/#comment-535 Amanda Wed, 05 Sep 2012 23:33:24 +0000 http://farsickness.wordpress.com/?p=107#comment-535 Thanks for stopping over and commenting! The cooking class was a great experience; I'm looking into taking another soon. The meat is a mixture of ground beef and ground pork with some garlic, peppers, soy sauce, and sesame oil thrown in. I can send you the exact recipe if you're interested! Thanks for stopping over and commenting! The cooking class was a great experience; I’m looking into taking another soon. The meat is a mixture of ground beef and ground pork with some garlic, peppers, soy sauce, and sesame oil thrown in. I can send you the exact recipe if you’re interested!

]]> By: Laura /inside-a-korean-kitchen/#comment-532 Laura Wed, 05 Sep 2012 20:19:52 +0000 http://farsickness.wordpress.com/?p=107#comment-532 I just found your blog through NeverSeconds and loved reading about the cooking class! I love trying to cook all types of new foods and LOVE the look of the ground beef around the mushroom - what's in the beef mix? I just found your blog through NeverSeconds and loved reading about the cooking class! I love trying to cook all types of new foods and LOVE the look of the ground beef around the mushroom – what’s in the beef mix?

]]> By: Amanda /inside-a-korean-kitchen/#comment-524 Amanda Wed, 05 Sep 2012 03:27:20 +0000 http://farsickness.wordpress.com/?p=107#comment-524 I tried that, but apparently I'm just completely hopeless at making kimbap ;) I tried that, but apparently I’m just completely hopeless at making kimbap ;)

]]> By: Ashley /inside-a-korean-kitchen/#comment-517 Ashley Tue, 04 Sep 2012 13:02:23 +0000 http://farsickness.wordpress.com/?p=107#comment-517 It's easier to cut kimbap rolls if you put a little bit of sesame oil on the sharp edge of the knife before cutting and top up when it becomes dry :) It’s easier to cut kimbap rolls if you put a little bit of sesame oil on the sharp edge of the knife before cutting and top up when it becomes dry :)

]]> By: farsickness /inside-a-korean-kitchen/#comment-8 farsickness Wed, 20 Jul 2011 23:59:42 +0000 http://farsickness.wordpress.com/?p=107#comment-8 It is! Even on shorter trips I try to get around to taking a cooking class as it's a great way to learn about culture and add to the recipe file at home. It is! Even on shorter trips I try to get around to taking a cooking class as it’s a great way to learn about culture and add to the recipe file at home.

]]> By: Karen /inside-a-korean-kitchen/#comment-7 Karen Wed, 20 Jul 2011 19:47:23 +0000 http://farsickness.wordpress.com/?p=107#comment-7 What an interesting and fun way to learn the cuisine of another country while living there. What an interesting and fun way to learn the cuisine of another country while living there.

]]>