Video: How tteokbokki becomes an appetizer, kind of

This video (link) is a demo for making 떡꼬치 tteokkochi — not 떡볶이 tteokbokki. The names are similar because both are made with 가래떡 garaetteok, or cylindrical rice cakes, and are marinated in a spicy 고추장 gochujang-based sauce.

Tteokkochi are garaetteok skewered with wooden sticks, grilled then smothered in a sweet and spicy sauce starring gochujang.

Tteokbokki is iconic Korean street food. It's a stew made with garaetteok, 오뎅 odeng (fish cake) and green onions, all cooked in a spicy gochujang-based sauce.

Today's tteokbokki with the fiery sauce and fish cakes is a modern, simplified version of 궁중 떡볶이 gungjung tteokbokki. A staple of Chosun royal cuisine, gungjung tteokbokki is cooked in a soy sauce-based broth, and mushrooms and beef gives the meal its protein structure.

How I made a YouTube video slideshow without expensive software

YouTube recently added several video editing and production options. If you want to make a simple slideshow with an instrumental soundtrack, a little piece of video, maybe a map and some text with interesting transitions, you can do it without editing software. 

YouTube offers three video-making options: GoAnimate, Xtranormal and Stupeflix. The first two create fully animated computer graphics movies. GoAnimate generates human-like characters, while Xtranormal animates animal- or human-like creatures. Both offer the ability to design the characters, insert a script for the characters to speak and adjustments on the setting (outdoors vs. indoors, etc). 

The first two services didn't fit my needs: Xtranormal doesn't offer a kitchen set for my cooking videos; GoAnimate has a kitchen set but no red-headed "actresses."

So I tried making a brief little slideshow with Stupeflix by adding photos from a few of my favorite blog posts. Uploading the photos into the system is easy, if the photos you need are loaded into a Picasa, Flickr or Facebook account.

I did encounter a major problem. You can use the program directly from YouTube without joining Stupeflix, but you will not have the option of previewing your creation before uploading it. I was not the only one who noticed this. Other users posted complaints about the issue over a month ago, and as of May 25 the developers hadn't responded. It doesn't make sense to leave out a preview feature. Think of it as making a meal using ingredients you have never used before without a cookbook. Not a recipe for success, that's certain.

There's also no way to add drop shadows or dark outlines to the white caption text to avoid unreadable text on white areas of images. You do not have a choice in the style of font used, and only a few templates offer choice of text color.

This is a screen shot from my YouTube page. Notice there are only three template options. (Tammy Quackenbush photo)

If you take the extra step and sign up for a free account, your options widen. (Tammy Quackenbush photo)

The YouTube-bundled version of Stupeflix has three different template options. If you decide to set up a free Stupeflix account, you will have access to seven template choices. More options are available, if you're willing to pay for them.

Stupeflix offers five different pricing plans for additional features such as making high-definition (HD) videos. They range in price from $29 to $499 a year, depending on features and whether you want the application logo as a watermark. However, it's more cost-effective to purchase iMovie on Apple Macintosh for $15 or a comparable Windows application to avoid the video watermark or if you don't think you'll make more than several videos a year.

If, after a little playing around with the Stupeflix bundle on YouTube, you decide you like it, the free account is quick to set up with an email address and password. There's no survey to fill out.

With a free account, each video will be limited to one minute. If you opt for a paid subscription, the videos can be longer. But for a slideshow with up to 10 slides, a little bit of music and some text, do you really need more than 60 seconds to make your point?

How to use Korean chopsticks

Why are Korean chopsticks special? Ty Yann, a French ex-pat, currently living in Seoul, will give you the how and why of the Korean chopstick and spoon combo.

Recipe: Gwangju tteokgalbi (광주떡갈비)

Gwangju tteokgalbi doesn't have any rice cake. Its small profile makes it child-friendly and easy to pick up with chopsticks. (Tammy Quackenbush photos)

Many consider Seoul, the capital of Korea for more than 600 years, to be the culinary hub of Korea. However, South Korea's sixth-largest city, Gwangju, also has ample cuisine cred.

Located in the middle of Jeolla-nam province near the southwestern tip of the Korean peninsula, Gwangju has a 2,000-year history traced to the Three Kingdom period. More recently, the city become internationally known due to events of May 18, 1980, known as the Gwangju Democratization Movement.

While Americans in the Pacific Northwest were fleeing the eruption of Mt. St. Helens, hundreds, even thousands of South Koreans half a world away were standing up to a military dictatorship. The government response was swift and brutal. Korean special forces soldiers shot unarmed civilians with automatic weapons. The people of Gwangju fought back, but the bad guys won — for a while.

Gwangju is also known for a dish called 떡갈비 tteokgalbi (Korean "hamburger" beef patties). There's an entire street of restaurants dedicated to this fun, easy dish. Don't let the name fool you, there's no 떡 tteok (rice cake) in this recipe. And the dish isn't the similarly sounding 닭갈비 dakgalbi, a spicy chicken dish that's a specialty of Chuncheon.

Tteokgalbi is low-carb and kid-friendly.

Gwangju tteokgalbi

Patties

1 small onion, diced
¹/₄ cup pear (European or Asian), mince
1 carrot, grated
3 green onions, finely diced
1 tablespoon garlic, minced
1 teaspoon ginger, minced
1 pound ground beef, preferably from the ribs (or ¹/₂ pound beef, ¹/₂ pound pork)

Patty marinade

¹/₄ cup soy sauce
1¹/₂ tablespoon sugar
2 tablespoon honey
1 tablespoon sesame oil
1 tablespoon soju
¹/₂ teaspoon black pepper
1 tablespoon mirin

1. Put the first four ingredients (onion, pear, carrot and green onion) in a food processor and grind them to a paste. Mix the paste, minced garlic and minced ginger with the ground beef.
2. In a separate bowl, combine all the marinade ingredients, and mix half of it with the ground beef.
3. Once the marinade is mixed into the beef, allow the mixture to sit and mingle, covered in your refrigerator for 30 minutes.
4. Form the mixture into golf ball-sized portions, and shape them into square or sausage shapes (like tteok). 
5. Pour 1 tablespoon of grapeseed or other high-temperature oil into a skillet. Fry the tteokgalbi on medium heat until they are completely cooked. Brush the reserved marinade on the tteokgalbi as it cooks.

You can stick the patties into pita pockets with a little ssamjang-spiked mayo and kimchi for a fusion sandwich treat, or eat them Korean-style with rice, lettuce and side dishes.

Video: ZenKimchi does Andong jjimdak

Joe McPherson of ZenKimchi Food Journal continues his video series from the east-central South Korean city of Andong. His brother, chef Ben McPherson, and he enjoy the local variety of 찜닭 jjimdak, or a steamed chicken.

"Our first stop was Chicken Street, where we shared a big plate of Andong's famous jjimdak. Braised chicken in a spicy dark garlicky sauce that kind of tastes like Coca Cola — I hear it's used in some recipes — with hearty root vegetables, leeks and sweet potato starch noodles." —Joe McPherson

Don't miss the part where Joe snorts sweet potato noodles up his nose.

This was originally scheduled to post on May 11, but it was delayed because of the "Great Blogger Blackout."

Five coffee cups a day keep breast cancer away?

Five cups a day keep the breast cancer away? Maybe.

If Swedish researchers from the Karolinska Institute have their data straight, five cups of coffee per day can significantly reduce a woman's risk of developing a subtype of breast cancer, known as hormone or estrogen receptor–negative (ER-negative) breast cancer.

According to the National Cancer Institute, a division of the U.S. National Institutes of Health, estrogen doesn't affect ER-negative cancer cells. The University of Maryland Medical Center says this type of cancer can only be treated with chemotherapy, which limits one's treatment options.

The Swedish study did not quiz the women about which brand or kind of coffee produced the best breast-protecting boost. The study simply looked at women of the same age with and without breast cancer, compared lifestyle factors such as coffee consumption and found a lower percentage of women with breast cancer in the coffee-guzzling group.

According to Agrimoney.com, coffee made with robusta beans, primarily grown in Vietnam, has the lion's share of the South Korean market, driven by the popularity of instant coffee. Coffee made from arabica beans, mainly grown in South America, is commonly found in U.S. markets but is starting to gain market share in South Korea.

Researchers inspired by the results of this study could test particular varieties of coffee to find out which offers better breast protection.

Review: YuYu Zazang restaurant, Oakland, Calif.

Gan za zang myun, a sister dish to za za myun, is mixed up and ready to eat. (Jeff Quackenbush photo)

YuYu Zazang in the San Francisco Bay Area city of Oakland, Calif., was already on my list of Korean restaurants to review, even though YuYu Zazang is a Korean-Chinese restaurant rather than a true Korean restaurant.

My earlier review of ZaZang Korean Noodle restaurant in San Francisco garnered just one comment, from reader Kimchikraut, "You should [visit] YuYu in Oakland."

I replied, "I do have a few Oakland restaurants in my sights, but they'll have to wait until 2011."

Kimchikraut's challenge bumped YuYu Zazang to the top of my Oakland list.

However, this review is decidedly different from my prior ones, because it is a guest post on the travel blog Seoul Sub→urban (a fellow Nanoomi partner).

MacArthur Transfer Station in Oakland CA is one of the hubs for the Bay Area Rapid Transit System. YuYu Zazang Restaurant is less than a block away. (Jeff Quackenbush photo)

I'll show you how to get to YuYu Zazang via BART (Bay Area Rapid Transit), because the focus of that blog is subway station–area attractions. Read about my trip to Oakland, see some artistic but non-foodie photos of the station environs and find out whether YuYu Zazang is good enough for a second trip.

Review: Loving Hut restaurant, Seoul

NOTE: This guest post is from a member of Nanoomi.net, a community of writers, translators and Korea-enthusiasts who represent part of the diverse ecology of the Korean blogosphere. You can see more from Brian at Kiss My Kimchi.

The slogan "Be Veg! Go Green! Save the planet!" coupled with the streaming Internet show Supreme Master TV may seem like a plan conceived in the warped minds of the cartoon characters Pinky and the Brain. But this isn't some half-baked cartoon plot of world domination. Rather, it's a worldwide movement created by one diminutive elderly Asian woman who also operates the Loving Hut worldwide chain of vegan-vegetarian restaurants.

Supreme Master Ching Hai, founder of the Loving Hut restaurant chain as well as her own religion.  There are 20 locations in South Korea. (photo courtesy of sfweekly.com.)

Supreme Master Ching Hai was born in Vietnam as Hue Dang Trinh. She's the spiritual leader and creator of the Quan Yin Method. Her system of belief stems heavily from her studies of Surat Shabd Yoga. That is like — if you're a fan of the Final Fantasy multimedia sci-fi series — listening to the life stream of the world and hearing God speak.

Her principal teacher was the late great Sant Thakar Singh. With his teachings and a little dash of Buddhism for flavor, Hue Dang Trinh concocted her own belief system, and Supreme Master Ching Hai was born.

The five precepts of Quan Yin are:

• Refraining from taking the life of sentient beings.
• Refraining from speaking what is not true.
• Refraining from taking what is not offered.
• Refraining from sexual misconduct.
• Refraining from the use of intoxicants.

Initiates must adhere to two and a half hours of meditation a day and practice a vegetarian diet for at least 10 days every month.

If you ask me, that's not very strict for someone who calls herself the Supreme Master. I'm thinking you should be on your knees meditating for at least eight hours or until you reach enlightenment with an epiphany of the exact shade of her blonde hair. Not that it really matters because it's really the vegetarian angle that allowed me to become aware of Supreme Master Ching Hai.

You see, I love her Loving Hut chain of restaurants. They specialize in vegetarian eco-friendly foods that often mimic meat so perfectly you wouldn't be able to tell the difference or mind it if you could.

An example of Loving Hut's innovative imitation meat dishes  Soy Steak (無오신채). Photo courtesy of http://lovinghut.kr/.)

However, Koreafornian Cooking bloggerista Tammy warned me about excessive consumption of soy-based meat analogues after reading about my Loving Hut experience:

I could tell you one "bad" thing, if you want. Unfermented soy is not healthy because it has lots of phytoestrogens that can mess with your endocrine system. Those soy-based meat products also have lots of sodium. (I speak from experience as a former Seventh-day Adventist who spent four-plus years of her life living on stuff like that.)

A quick Internet search revealed that the endocrine system in your body should not be messed with. It controls growth, mood and metabolism. Unless you want to turn into a rampaging, gender-bending amazon, you may want to reconsider going heavy on those foods.

The controversy surrounding Loving Hut and its enigmatic leader doesn't end with their imitation meat. Of course, when you're dealing with someone who refers to herself as "God's Direct Contact," there's bound to be some throwing of elbows, raising of eyebrows or pedestal kicking.

Ching Hai doesn't ask for membership dues, initiation fees or anything except an open mind and heart. Yet, if you take a closer look, you'll see that the Supreme Master also wants you to have an open wallet. She has dozens of books, paintings, works of art and even a clothing line called Celestial waiting to be purchased by her worldwide devotees, who often leave their old lives behind to work in her restaurants or organization. One follower even purchased the Supreme Master's old socks claiming, "at least I'll have her socks when she moves on."

Wackiness aside, if the Supreme Master hasn't scared you away, then I suggest checking out one of her Loving Hut locations. She has more than 20 locations around Korea.

Call ahead to ask if a location offers a buffet — my wholeheartedly recommended dining option. The price per person is 10,000 won during the week and 15,000 won on weekends. There are enough options to completely fill you up, even if you bypass the soy-based imitation meat dishes.

A Korean-style Mother's Day

If you're planning a Korean-American–style Mother's Day celebration, whether it's breakfast in bed or a simple home-made brunch that Mom can enjoy, consider the following recipes.

Lemon Soju With Szechuan Button Garnish

More fun than a mimosa, don't you think? (Tammy Quackenbush photo)

French Toast With Yuja Syrup

Yuja syrup on variations of French toast adds a sophisticated touch to your Mother's day brunch. (Tammy Quackenbush photo)

Pul-bbang (풀빵) Korean Pancake Dumplings

If Mom wants something with more portion control or something to share with the grandchildren, pul-bbang are a tasty gluten-free snack. (Jeff Quackenbush photo)

Video review: San Maul folk village restaurant, Anyang, South Korea

Joe McPherson of ZenKimchi Food Journal calls San Maul folk village restaurant:

One of my favorite restaurants in Korea. San Maul means "mountain village" and is located at the foot of Gwanak Mountain (in Anyang, South Korea). It's a peasant-style restaurant that serves country Korean cuisine. Even though it's exploded in popularity, the quality of the food is still great.

The Korea Herald stirs up debate over banchan

Imagine if a Korean restaurant gave you a menu of banchan (side dishes) and allowed you to pick desired items, just like you do at home? (Tammy Quackenbush photo)

KwangJuYo Chief Executive Officer Cho Tae-kwon, a former restaurateur Korean media regularly consult on hansik (Korean cuisine), served up controversy in an interview with The Korea Herald by suggesting that charging for traditionally complimentary banchan (appetizers commonly accompanying Korean meals) would create a demand for the items.

"Putting value to namul (herb) dishes, for example, will create demand for variously priced namul. The story of how namul is picked by hand on the mountainside in springtime will add to the value of namul."

Most of the interview discussed the South Korean government's continuing efforts to popularize Korean cuisine around the world. He said many Korean restaurants compete with each other on the selection and number of banchan dishes.

Charging for banchan also would reduce food waste in Korea, Cho suggested.

“It is also responsible for the tremendous waste of food. More than 1.3 trillion won is wasted every year as food garbage.”

I strongly agree. Food waste is a real problem in the country.

On Cho's assertion that the premium would create demand for banchan, my gut reaction was, You're kidding, right? Or as I wrote in a Facebook thread I set up discussing this article, "Yeah charging for banchan is 바보."

However, charging a modest fee for banchan could increase the popularity of particular dishes with careful banchan menu planning, marketing and advertising. Growing on Cho's notion of niche namul, a chef could craft such a menu made up of seasonal bounty with detailed descriptions of the quality, origin and preparation of ingredients. Similarly, savvy vintners of high-end wines, makers of seasonal craft brews and farmers of organic produce have been able to convince consumers to pay a premium via a well-told story.

Allowing customers to select their side dishes would alert the restaurant to which banchan to keep offering and which to discontinue. This would reduce food waste and give a competitive edge over restaurants with gratis grub. Yet blindly billing for banchan setting up a restaurant that only serves banchan will not help popularize the dishes or the restaurant doing so.

My ZenKimchi Food Journal "boss," Joe McPherson, has a slightly contrary view on this same article, which he called "Cho Tae-Kwon's "Noblisse Oblige."