Wednesday, January 19, 2011

Olympic Kal Gook Soo

 

We’re back in Los Angeles and I couldn’t be happier.  The weather is awesome.  On our trip back from Korea, I brought some fresh miyuk, fresh ground gochuggaru, dashima and a bunch of other things – much to the chagrin of the MR.  =P  He will never understand why I insist on bringing things they already sell here, but hey – it’s fresher!  I promise. 

Although the food in Korea is amazing, there are quite a few places in K-town that could compete with what they have in the Motherland.  The other day the MR and I were out and about and dropped into one of our favorite little restaurants in K-town, Olympic Kalgooksoo.  I hadn’t been there in quite a while, but the taste was just how I remembered.  Dak Kalgooksoo is one of my favorite foods.

 

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The cold moo kimchi and regular kimchi.

 

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Dak Kalgooksoo.

 

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I prefer the spicy red sauce…

 

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We got greedy this day and ordered mool mandoo as well.  The ajooma later told me that their steamed mandoo tastes much better, but I don’t know – I’ve always liked their mool mandoo for some reason.  It’s a matter of preference I suppose. 

Anyhow, I haven’t been in the cooking mode for quite awhile now.  Except for the basics, I haven’t really gone out and tried to whip up anything new.

 

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While in Korea, my cousin made me this wonderful Andong Jjim Dak.  I will definitely try and replicate this in the new year.  Hope everyone’s year has been going well so far.  Until next time!

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