Famous Daejigalbi Restaurant

According to the sign that was hanging at the entrance door, the restaurant will be closed soon so we decided to have some before it will be closed. It's a restaurant in front of our building. We've been there several times. The restaurant serves delicious daejigalbi. It was very famous before but now we realized why it's closing now. Everything is getting expensive so they increased their prices but still the meat is not as much as before. An order of meat is not enough for each person.

Here's the two orders of meat. It's not enough for two people and the meat is a little bit different.





The vegetables use to wrap the meat. Vegetables are also expensive so I understand why it's better to close than to run it without any profit. You can't just increase the price or you will lose some customers. They don't go if they think if it's expensive. They can't even decrease the amount of meat or even vegetables. Vegetables and side dishes can be refilled.



The sauce for the meat.



I feel so sorry to the owner of the shop because the restaurant is not running now and it's for rent. But I think it made a lot a few years ago. It's where we usually bring our visitors at home so the owner knows us a lot. We were regular customers of that restaurant. And on our last day of dining out there, the owner told my hubby the reason of closing his business. He just said that he wants to take a rest but I think the reasons are the ones that I've mentioned above. Those are just my point of views but I guess I'm right. What do you think?

Hubby's Set Menu at Home

My hubby picked me up at work. He said he prepared special dish for dinner. It's a Course A Set Menu. I wondered what it was so when I came home, he told me to sit down. On his course menu, there is salad, fresh oyster and fried beef. It's my first time to try this menu in once. I'm worried that I can have a stomachache after eating this dinner. He even didn't give me rice.

The dinner was delicious but I felt hungry again after a few hours so I cooked noodles.



Thanks honey! I love my dinner but next time, please give me some rice. hehe..

Boyeong Chinese Restaurant

After a few months of staying here in Jejudo, we finally found a good restaurant. Boyeong Chinese Restaurant in Hallim serves delicious tangsuyug (sweet and sour pork) and samseon champeong (seafoods noodles).

My hubby went to the supermarket and saw the signboard chinese restaurant. He got off his car and asked for a business card. The next day, my hubby called and he told them to prepare tangsuyug and champeong and we were gonna pick it up after 30 minutes. They can't deliver the food to our home because it's far.

After 30 minutes we drove to the restaurant and picked it up. Here's tangsuyug and champeong was still in the restaurant. The waiter forgot to put tangsuyug in the plastic bag so my hubby called and the owner said they would deliver the champeong instead. Good! Because it's a bother to pick it up again. Besides it was their mistake. Anyway, it seems like the boss is kind enough so they delivered champeong to our home.



The sauce. It looks and taste much different from most Chinese restaurant.



Here's the champeong. It was late but we were satisfied with the service. I think they intended to put much in the bowl and make it more delicious.



Hmmmm... the most delicious tangsuyug and champeong that I've ever tasted in Jejudo.



The restaurant is near Hallim Hospital (Hallim Pyeongwon). From Hallin Hospital, go straight and you'll see a bus stop. Across the bus stop is Boyeong Chinese Restaurant. You won't miss it! It's next to Hallacom 119.

Jin Si Hwang Restaurant

My hubby was craving for tangsuyug (sweet and sour pork) so we went to the Jin Si Hwang, a chinese restaurant in Aewol-eup. We had a hard time going there because of the foggy area going to the restaurant(click here to know more about our journey going to the restaurant).

The restaurant has a good view and you feel like you're in another country (China) because of the Chinese environment. As we came in, a Chinese waitress greeted us. My She said that they only served buffet. We checked the food but there wasn't any tangsuyug so my hubby talked to the manager. The chef made a plate of tangsuyug for us.





We also tried their buffet. There was lots of food and lots of menu to choose from but it didn't match our taste.



Here's what we had from the buffet.







And here's the sweet and sour pork.



The restaurant is located in Jejusi Aewol-eup Yusuam-ri 1083. Call 064-799-8870 for more information.

Pork and Chicken Cutlet

We went to Yongduam Rock and we had cutlets for lunch. Chicken cutlet for my hubby and pork cutlet and noodles for me. We had it at downtown in Jeju City which is very close to Yongduam. It was a Japanese restaurant and there were many customers and the restaurant looks good and comfortable but we are not satisfied with the food. The cutlets are too greasy. My hubby said that they used dirty cooking oil. Not totally dirty, he means that in cooking cutlet don't use cooking oil for several times because it makes the cutlet taste greasy.

Anyway, it's not bad to visit the restaurant and try their cutlet. First, they will serve you this sesame seeds that you need to grind while waiting for your order to come. I think it's a good idea not to get bored waiting. It is use to add taste to your cutlet sauce.



Here's my hubby's order, the chicken cutlet.



And mine is pork cutlet and noodles. The noodles taste great. I recommend to try their noodles.

Jajjangmyeon and Champeong

Jajjangmyeon and Champong are the famous chinese food in Korea. It is said that they are chinese food but they truth is, the food is originally from Korea. It's noodles and it's a kind of snacks to Korean and sometimes as meal.

Here's the jajangmyeon or black noodles.



When you order jajangmyeon, it is normal to order champeong or should I say, jajangmyeon is not complete without champeong?



Jajangmyeon is dry and champeong has soup. Champeong is spicy but jajangmyeon is not so if two people are going to eat, they always order jajangmyeon and champeong and they will share the noodles.

Jajangmyeon and champeong always come with onion and jajang sauce, pickled radish, and radish kimchi.

Bossam

Another ordered food that we had for dinner. We were tired of ordering chicken so we tried bossam.


Bossam is eaten with delicious kimchi. You have to wrap the meat with the kimchi and some vegetables like garlic, chilli, etc.. The kimchi is crunchy and sweeter than the normal kimchi.

The bossam came with noodles, soup, cola, korean pizza (puchinggae) and some vegetables.

Snails recipe

Have you ever tried snails? I don't like them much but they are one of my hubby's favorites. He likes eating this.

I started to make this dish when he treated me to a restaurant and he ordered snails. It was my first time to try that food. I got interested in learning how to make it because I saw how much he likes it. First, I checked every ingredients and I tried to eat several times to get the right taste. It was sweet, sour and hot and spicy. A few days later I went to the market and bought snails in can. Here's what the snails look like.

I cut the big snails into two, slice a cucumber and carrots, an onion, and put some sugar, vinegar, a little kochugaro (powdered pepper), 3 spoons of kochujang (red pepper paste), pour some sesame oil and sprinkle sesame seeds.

It's okay to make mistake at first and you have to get your taste. If you want sweet then put more sugar. That's what I always do. I know what hubby likes so I always don't follow what is in the recipe 'cause I have to follow my hubby's taste.

Garlic Chicken

I used to hate most vegetables specially garlic and onion. But now I can eat any kind of vegetables and you'll be surprised that garlic and onion are one of my favorites. I put much garlic and onions when I cook that's why it makes my cooking more delicious. Garlic and onions are the secret of a good cook, I think. I like garlic and onions with samgyopsal or daejigalbi. I like pickled garlic when I eat gukbap specially naejang gukbap and soondae gukbap. I like garlic bread, garlic or onion flavor when I buy snacks, etc. Don't come closer please, I smell garlic. mwahaha...

When I don't have anything in mind on what for our meal, I just order food. So the menu is usually chicken. I was looking for the advertisement book when the garlic flavored chicken caught my attention. I told hubby to try it and he agreed. It's our first time to order chicken from Don (Money) Chicken which endorsed by Lee Gyoung Gyu. I'm not his fan. Actually, I don't like him. He's a comedian but not funny. I just see his rudeness. Maybe because of his character on tv. I don't know if he's like that in person.

Anyway, it seems like Don Chicken is a new brand chicken 'coz it's my first time to see it on the advertisement. The price is same as the other chicken brands like Gyocheon, BHC, and Ssal Ssal Chicken. It's more expensive than Mexicana, Pelicana, etc.. so I expected that it would be more delicious. I'm right guys! It's delicious even without sauce. But they also give 2 kinds of sauces. Hot and spicy and garlic sauce. Guys, it is worth trying! Actually, I already collected 3 coupons from last week.

Simmered Chicken Dish (Ttakkogi Chongol)

Simmered Chicken Dish (Ttakkogi Chongol)

Ingredients: 2/3 lb. chicken, 5 dried brown, oak mushrooms, 1/3 carrot, 2 oz. watercress, 2 oz. garland chrysanthemum, 1/3 lb. konyak: jellied potato-cake(used like a noodle), 20 gingko nuts, 2 eggs, 1 green onion, 4 cloves garlic, ginger juice, 2 tbsp. soy sauce, 1 tbsp. sesame oil, 1 tbsp. red pepper powder, 1 1/2 tbsp. sugar, 1 tbsp. red pepper paste, salt, black pepper, MSG

Method:1. Prepare the legs and breast of the chicken by removing the meat from the bones and cutting it into thin strips. Simmer the bones to make the chicken broth .
2. Soak the dried musrhooms in water, remove the stems and cut them into thin strips. Cut the round onion and carrot into thin strips.
3. Cut the small green onions and watercress into 2" lengths.
4. Peel and fry the gingko nuts in an oiled pan. Place them on paper and rub off the top-skins.
5. Cut the konyak into 3/4" x 2 3/4" pieces. Slit each piece down the center leaving the ends intact and twist one end through the slit to shape it like maejagwa, thin Korean cookies.
6. Mix the green onion, chopped garlic, soy sauce, black pepper, sesame oil and salt to make the seasoning sauce. Season the chicken and dried mushroom strips separately.
7. Place the seasoned chicken in the center of a shallow cooking pan, surrounded by the prepared vegetables. Pour the broth over the ingredients and bring to a boil. When the flavor has developed, add the ginko nuts and garland chrysanthemum and bring to a boil and serve.

Hint: The konyak is absorbed in this chicken dish making it more flavorful.

Broiled Beef Ribs (Seogalbigui)

Broiled Beef Ribs (Seogalbigui)

Ingredients: 4 lb. beef ribs, garlic, 6 tbsp. rice wine, 5 tbsp. sugar, 9 tbsp. chopped green onion, 3 tbsp. soy sauce, chopped garlic, 6 tbsp. sesame salt, 6 tbsp. sesame oil, lettuce leaves, green onion strips, round onion, pine nuts

Methods:
1. Clean the ribs. Score the meaty parts of ribs taking care not to cut the bones. Flatten the rib meat, score deeply and place them in a bowl.
2. Sprinkle the ribs with the sugar and rice wine and mix well.
3. Mix the soy sauce with the chopped green onion, garlic, sesame salt, and sesame oil to make the seasoning sauce.
4. Add the seasoning sauce to the #2 ribs and let them stand for 1 hour.
5. Place the ribs on a hot grill and broil turning them several times.

Deajigalbi restaurant

There's a newly opened restaurant here in front of our apartment building. That was used to be a seafoods restaurant but didn't run well so it was sold out and now became a daejigalbi (grilled pork ribs) restaurant. When you enter the gate of the building, you can smell the delicious food from that restaurant so last weekend, hubby and I went there to try their menus. We ordered daejigalbi. Now I knew the reason why there are always many people there.




After meal, they also served noodles for free. It's up to you if you want mulnaengmyun or bibimnaengmyon. I had the mulnaengmyun and hubby had the other one. Here's my mulnaengmyun.

Fried Liver in Egg Batter (Kanjon)

Fried Liver in Egg Batter (Kanjon)

Ingredients: 2/3 lb. liver, 1 egg, 1 cup flour, salt, black pepper, lemon, olive

Method:
1. Remove the membrane from the liver and rinse to remove any blood.
2. Slice the liver thinly and score and sprinkle it with the salt and black pepper.
3. Dip the liver into flour and then into beaten egg.
4. Fry the liver in a moderately hot oiled pan until golden brown and garnish with the lemon and olive.

Hint:
1. Soak the liver in water to remove any blood; otherwise the fried liver becomes black.
2. Score the liver; otherwise the fried liver will curl up.

Skewed Beef and Kimchi (Soegogi Sanjok)

Skewed Beef and Kimchi (Soegogi Sanjok)

Ingredients: 1/2 lb. beef, 1/4 lb. small green onion, seasoning sauce: (1 tbsp. sugar, 2 tsp. rice wine, 2 tbsp. soy sauce, 2 large green onions, 3 cloves garlic, 1 tbsp. sesame salt, 2 tsp. sesame oil), salad oil

Method:
1. Select lean beef and cut it into thin sleices about 1/4" thick.
2. Score the beef slices to tenderize and cut thyem into 3" long, pencil wide strips.
4. Marinate the beef in the seasoning sauce.
5. Trim the wooden or bamboo skewers with a knife and rinse them in water.
6. String the seasoned meat and small green onion strips alternately on skewers and beginning and ending with the meat. Then baste the filled skewers with th seasoning sauce.
7. Fry the skewered food in a hot oiled pan until the meat is browned on both sides.

Hint:
1. Cut the meat intotips longer than the vegetables, as the meat shrinks when cooked.
2. When you string the food on skewers, stick the skewers into the ipper part of the food.

Barbecued Pork (Twaejibulgogi)

Barbecued Pork (Twaejibulgogi)

Ingredients: 1 1/3 lb. pork (with fat and skin remaining), 4 tbsp. soy sauce, 1 tbsp. ginger juice, small green onion, 10 cloves garlic, 2 tbsp. sesame salt, 2 tbsp. sesame oil, black pepper, MSG, 3 green peppers

Method:
1. Cut the pork into flat, thin pieces. Score finely, sprinkle it with the ginger juice and mix well.
2. Combine the soy sauce, salted soused shrimp, sugar chopped garlic, chopped green onion, sesame salt, sesame oil, black pepper and MSG to make the seasoning sauce.
3. Mis the pork with the seasoning sauce and let it stand.
4. Place the seasoned pork ipieces on a hot oiled grill and broil them turning often.

Hint: Pork tastes best when cooked thoroughly.

Deep-Fried Beef and Gingko Nuts (Seogogi Samsaegunhaeng twigim)

Deep-Fried Beef and Gingko Nuts (Seogogi Samsaegunhaeng twigim)

Ingredients: 1/2 lb. beef, 1/2 cup gingko nuts, 2 round onions, 1 carrot, 5 green peppers, 1 tbsp. salt, 1/2 cup cornstarch powder, black pepper, MSG, 10 skewers parsley

Method:
1. Choose tender, lean beef and cut it into 1/2" square pieces. Score finely and sprinkle with salt and black pepper.
2. Cut the carrot and round onions into the same size as the beef pieces.
3. Fry the shelled gingko nuts until green and peel off the top-skin.
4. Halve the green peppers to remove the seeds and cut them into 1/2" square pieces.
5. Season the above ingredients with salt, black pepper and MSG.
6. Skewer the beef, carrot, round onion, green pepper pieces and ginko nuts alternationg the colors.
7. Sprinkle the cornstarch powder over the skewered food.
8. Heat the oil to 360 degrees F in a pan and deep-fry two or three skewers of food at a time. Deep-fry them once again after a few minutes.
9. Drain on absorbent paper, place the deep-fried food on a plate and garnish with the parsley.

Raw Meat (Yukhui)

Raw Meat (Yukhui)

Ingredients: 2/3 lb. beef, 2 1/2 tbsp. soy sauce, 1 1/2 tbsp. sugar, 1 tbsp. chopped green onion, 2 tsp. chopped garlic, 1 tbsp. sesame oil, 1 crisp. Korean pear, 2 tbsp. pine nut powder, 4 lettuce leaves, 1 egg yolk

Method:
1. Select fresh, lean beef. Slice thinly and cut again into thin strips; mix with the seasoning sauce.
2. Peel the Korean pear and cut it into thin strips. Soak it in sugar water for a while.
3. Heap the beef strips on the lettuce leaves in the center of the plate with the pear strips on the side.
4. Put the egg yolk on top of the meat and sprinkle it with powdered pine nuts.

Hint: You must use only very fresh beef or good quality because it is being eaten raw.

Best food for the camp

We bought a tent 3 weeks ago and went camping the next weekend. Because it was too hot to stay in a tent in the afternoon, so our plan was to go camping again next month. But last Saturday, without any preparation, we went camping again. It was holiday last Friday because of Liberation day so we stayed home all day long that's why we decided to go out the next day although it rained but enjoyed the camp.

When we first went camping we saw that most campers had noodles for lunch and yes it's true that noodles is more delicious on a picnic or camp. And here we are, we prepared 2 packs of noodles for lunch. Doesn't it look delicious?



And as usual, we had pork barbecue (samgyopsal) for dinner. Yummy! Samgyopsal is my favorite and it is the food that most people bring when they go on a picnic or camping. It's also an alcohol's friend. Think of an alcohol and samgyopsal will also come to your mind. Cheers!

Cold Cooked Chicken and Vegetables (Takkogi Naengchae)

Cold Cooked Chicken and Vegetables (Takkogi Naengchae)

Ingredients: 1 lb. chicken, 1/2 lb. jellyfish, 1 carrot, 1 cucumber, 1 pear, 2 eggs, mustard sauce, (7 tbsp. mustard powder, 3 tbsp. sugar, 2 tbsp. salt, 1 tbsp. soy sauce, 1/2 cup water, 1/2 cup vinegar), chopped stone mushrooms

Method:
1. Clean the chicken well and baste it with the soy sauce. Deep-fry the chicken in oil and cut the meat into thick strips.
2. Separate the egg yolk and egg white. Fry the yolk into a thin sheet. Mix the egg white with the chopped stone mushrooms and fry in a thin sheet.
3. Cut the egg sheets, carrot and cucumber into flat rectangles.
4. Scald the jellyfish, briefly in warm water (140 degrees F). Then cut it into 2 1/3" long strips and mix it with the sugar and vinegar.
5. Cut one-third of the prepared cucumber pieces into thin strips.
6. Arrange the flat pieces of carrot, cucumber, egg white and egg yolk around the edge of a plate. Pile the sliced chicken in the center and ring it with the jellyfish and cucumber strips.
7. Serve with 1/2 cup of the mustard sauce.

Hint: If you the try the chicken basted with the soy sauce, the color becomes a lovely brown, but if you steam the chicken instead, it tastes specially delicious.

My own recipe bibimbap

We had brunch at 10:30 a.m. As what I always say, we don't have rice for breakfast but because it was already past 10 so i prepared rice instead of juice. At around 4 hubby said that he was hungry so I made this bibimbap for him.



Making bibimbap is easy. Just put rice on the bowl with different kinds of vegetables, sesame oil, laver and fried egg and of course and kochujang (red pepper paste). Bibimbap is not complete without kochujang. Bibimbap is more delicious with raw beef (seng bibimbap)but because of "Crazy cow" (mad cow), we decided not to eat beef. So instead of beef I fried chopped pork, and put some garlic. I didn't put much vegetables, either. I only put what is available in the refrigerator like bean sprouts and broccoli sprouts that I use for salad.

That's it! Too easy, isn't it? You can make your own bibimbap now! I usually use some substitute ingredients and I sometimes get a good outcome. Hubby said it was delicious so I already tried it several times. I'm glad that I found a new recipe for bibimbap. It's my own recipe. hehehe...