All posts tagged: Korean food

Korean dumplings

Korean Lunar New Year Feast @ Bahane Lounge

Sorry readers for the long absence. So many thing have happened in the last two weeks and I don’t know which one to write about first. So let me write about the latest event first, The Korean New Year Feast, which I feel like is the best achievement in my years in Istanbul. I haven’t fully recovered from the chaotic weekend of shopping and cooking as I’ve had a full working week right after. As I was writing this, my sister sent me this photo of the whole family celebrating the lunar new year with giant oysters and pork BBQ, with a note that my dad made these wooden stools. They’ve been feasting for three days now and yesterday was marinated beef rib BBQ, Galbi. I can see how the table offered to the ancestors is getting simplified each year. When I was growing up, it was three times the size of this and took the whole family to cook but nowadays people only prepare dishes they actually enjoy instead of following the book of …

Top 3 Most Delicious Brussels Sprouts Recipes

Mr.O says, “I like the way you cook Brussels sprouts. Why is there no bitterness?” Hahaha, it’s unusual for a Turkish guy to admit that my food is better than his mum’s. He didn’t like Brussels sprouts like any others but I love them, probably because I’ve never had bad experiences. So he complimented my Brussels sprouts miso soup a lot. These days I’m trying to make Mr.O eat while food is warm instead of taking photos before eating. So I’m not taking as many photos of what we eat on a daily basis. However, the bigger reason is that he is losing friends or being ridiculed for eating food, weird food as his Turkish friends call it. Three two and a half years on, we still eat a different food every day. Ok, today let me try this new way of attracting audience. Why are many articles titled as The 10 Most delicious…. The 5 best ways to…etc. But in fact, they are not the best and I think it’s somewhat misleading. I’m not …

kohlrabi fritter

Kohlrabi Kimchi Curry Fritters

As Chinese cabbages start to appear at markets, I’m pondering the idea of ‘Annual Kimchi Project’, but this time in a grand scale; I need to think harder how I’ll make it happen. Koreans have already got their kimchi made and tucked away to ferment but I’m still not too behind in this part of the world. Towards the end of the year, every household has stinky over-fermented kimchi. When I was in Korea in October, I noticed that kimchi didn’t appear on the table that often; kimchi was running out! So all Koreans must be feeling rich and secure by now. But here I hardly have kimchi in my fridge so using kimchi in cooking is unthinkable. As you know, I made Calamari Kimchi Fritters at my Korean Soiree, using the precious kimchi I had brought, which was a big hit. So you must try making some if you’ve got some kimchi to ‘spare‘. A few nights ago Mr.O and I played a game, ‘10 dishes you must try in different countries‘. When it …

Korean Soirée @Eat with Me Istanbul

Last Friday I was invited as a chef to cook in a dream kitchen for Korean Soirée. What an honour, a professional chef promoting a home-cook to a ‘Chef’! The idea of a Korean night came as Mr.O and I recently returned from our Korean trip and had some Korean goodies. People would normally keep them to themselves as they’re often very difficult to get hold of if you live abroad, but I wanted to share as I always do. That’s why I did my first Soiree des Gourmandes after returning from my Jura wine tour where I met my life saving foodie friend, Dolores. A Korean dinner had already happened two nights ago but people who saw the menu post on my Facebook page got so excited that they demanded that it be held soon or they will die. I didn’t know there was so much interest in Korean food. Yes, I’m not so Korean inside as outside and I hardly cook Korean at home; I had enough of it growing up! Though I …

Kimchi Shrimp Fried Rice with Balsamic Pomegranate Reduction

One of the things I had to give up after my infatuation with wine started to take a big part of my life is “kimchi“. I don’t have to explain about what it is any more, thanks to the Korean Wave, which has spread Korean culture and cuisine across the globe. I had an interesting encounter with a Korean lady, who runs three Korean restaurants in Paris. We talked about developing the Korean cuisine and matching Korean food with wines. I’ve heard about and experienced the popularity of Korean cuisine among the French in big cities, but after talking to her, it became more convincing. Korean food is known as healthy cuisine overseas whereas it’s known to me as the spicy and salty enemy of wine. So when discussing the issue of Korean food and wine, it brings up many aspects of flavours and cooking. I made this radish kimchi while I was in France and gifted a few people for a taste. People get excited about probiotics and health benefits of kimchi, and keen …