Results tagged Korean from David Lebovitz

Le Mary Celeste

spiced cucumbers

The cocktail resurgence has hit Paris big-time (and it’s hit me too), and the team who created Candelaria and Glass, two of my favorite places in Paris, have another hit on their hands with Le Mary Celeste. This corner bar in the Marais is named after a ship in the nineteenth century that left New York and was later found adrift and abandoned. No one ever found out what happened to the crew, who left all their personal belongings and valuables behind, but the boat was also found fully stocked with barrels of alcohol.

Le Mary Celeste cocktail - Rain Dog

I don’t think many – or any – of those barrels landed in Paris, although there is no shortage of things to drink around here. Wine has historically been the drink of choice, although beer seems to have overtaken les vins in popularity judging from all the young people drinking pints in cafés. But gaining traction are cocktails of quality.

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Eating Out & About in New York City

empire state buildingshake shack burger
shake shack french frieskorean dumplings nyc

I was recently conversing with someone about what excites (and stuns) French people when they come to the United States. Supermarkets are always interesting places to go; last time I took Romain to one in Florida, he came out and said “Pas de stress!” because shopping in a French supermarket can be an exercise in frustration. (Which is putting it mildly.)

welcome to bank

Someone suggested that I take him to a bank, because there is no place more stressful, or more unwelcoming, than a bank in France. I was recently having a discussion about how distrustful my bank seems to be of customers and a friend stunned me by saying that banks have so many rules and blockades in place because “…you shouldn’t be trusted with your own money.”

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New York City Dining and Travel Notes

pretzels empire state building

I had a wonderful trip to New York City recently and shared some of the places that I visited (see links at end of post), but there were plenty more places that I ate at, which didn’t get mentioned in previous posts. So here’s a round-up of them…

katz's corned beef sandwich

Katz’s

Most of the good delis are gone in New York City, but Katz’s is an institution and I like to believe it’s never going to let me down. I’ve had great meals there, but on this visit, my corned beef was tough and almost all of the meat inside my sandwich was inedible. A sandwich that costs $14.50, plus tax, should be museum-quality.

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Kyochon

kyochon chicken1

Of course, I never heard of Kyochon. But when I was walking by it with my pal Matt, he said, “Oh…Kyochon!”

To me, it looked like another fast-food restaurant. And normally, I’m not a fan of fast-food, but Asian fast-food? Sign me up! So much of their food lends itself to quick service: noodles, fried chicken, sushi, and croquettes.

kyochon menu mattarmendarizatkyochon

Fast-food, or course, has taken on a somewhat different meaning. But ‘fast’ doesn’t have to mean ‘bad’, it just means that it’s food that can be prepared and served quickly. And many ethnic meals, from French crêpes, Mexican tacos, Hawaiian plate lunch, to Japanese bento, are good examples of fast, and healthy, fare.

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Pajeon: Korean Scallion Pancake Recipe

Pajeon, p’ajon, pajon, pa jun, pageon, jeon…I’ve seen so many variations on the name that I just decided to go with calling mine—Korean Pancake.

Pancake in pan

Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy edges. Other recipes load up on vegetables and other stuff, yet I tend to keep it simple.

This Korean pancake is one of my go-to recipes, especially good when I don’t know what to make for dinner. Sure, you can add prawns, chicken, corn, bits of seaweed, tofu, mushroom slices, kimchi, asparagus slices, or some other cooked or shredded vegetables that you have on hand.

I even have a sweet potato that I’ve lost interest in that I’m eyeballing with great interest. When I bought it at the market, it seemed like a good idea at the time, but if I oven-roast pieces until nicely browned, why not?

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Kimchi Recipe

Kimchi

If it seems to you like I’ve been dividing my time between chocolate shops of Paris and visiting Korean épiceries, stocking up on gochujang, cochutgaru, and gokchu garu, you’re right. The odd thing is that the Koreans understand me better than the French. They’re always surprised when I speak a few words of Korean and last week, I met some wonderful Korean gals that were pretty surprised to see me filling my shopping basket with chile peppers, fermented shrimp, and garlic-chili paste.

kimchi cabbage

Since the state of recipes—like my French—are always in a state of flux, after my first batch of cabbage kimchi (which came out pretty darn good), I kept thinking of ways to improve it. That, coupled with a newfound addiction to fried rice and French-style omelets with kimchi, meant I was going through it at an alarming rate.

So I headed over to Ace Mart on the rue Saint-Anne, loaded up my shopping bag again, and armed with The World’s Most Expensive Scallions (3.8€, or $5.50 a bunch), I set out to make the penultimate batch of kimchi.

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The Olympic Seoul Chicken Recipe

I’ve been doing a dance with my oven all week. We’ve been circling each other; it mocking me because I’m afraid of being nailed by the door.

I, on the other hand, have a thing about eating. Call me crazy.

So we’ve tentatively called a truce for the next few days until I can get a handle on things around here.

Korean Chicken

Because I also need to get a handle on the massive amount of kimchi I’ve got fermenting around here (and there’s more to come, if you can believe it…), I pulled up a great recipe that I’d tucked away from Arthur Schwartz’s website for Olympic Seoul Chicken.

New Yorkers will remember Arthur as the host of a popular radio program in the city for well over a decade and he’s knowledgeable about everything from traditional Neapolitan cooking to where to get the best babka in the Big Apple.

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Kimchi Recipe

If I had to name my favorite cuisine, it would be a toss-up between Vietnamese and Korean. Both offer charbroiled meats, pickled or marinated vegetables, and a lively and sometimes spicy array of seasonings.

What’s not to like?

cabbagekimchi

Most unfamiliar ethnic foods become instantly accessible if you take a trip to a local shop to stock up on a few specific ingredients. It wasn’t until I learned about Moroccan spices that I realized that a tagine is basically a braise seasoned with specific spices mixed in the right combination, such as turmeric, paprika, saffron and ground ginger. Mexican food isn’t all that difficult if one familiarizes themselves with chilies, cilantro, and corn tortillas.

Ok, and a nice hunk of pork shoulder as well.

Every time I go to a specialty market, whether it’s Mexican, Japanese, or Chinese, I invariably lug back bottles of vinegars, odd herbs, specialty sugars and some sort of backside-burning chili pastes home with me. The other day when I was at Tang Frères, the gigantic Asian market in Paris, I heard a voice calling out for me to make Korean bbq this weekend.

It was a little strange: unlike the usual voices I hear in my head, this one had a Korean accent. And it was insistent.

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