kaigou: this is what I do, darling (1 dimples that kill)
[personal profile] kaigou
This past week, we headed back home for my sister's... shindig... and I mentioned to my step-father about the massively disappointing Korean meal I'd had. Well, this would never do. (Says a man who buys homemade kimchi by the huge bottle-full from his "source" -- the mother of the woman who does my mother's nails, because "it's not the same when it's store-bought".) Friday we all piled into the car and headed off to the best Korean place inside an hour's drive, and my Mom and I shared pork bulgogi while CP and the SF had some kind of noodle-beef-spice dish (didn't catch the name). After we demolished all of the awesome little dishes that came first, of course.

We get home today, and it's blistering hot and the A/C is still broken (but due to be fixed tomorrow, yay). Naturally this means we might as well eat out -- anything for non-104F temps, basically -- and we decide we want more Korean. Ah, new place getting good reviews in our local Asian shopping center (represents of Taiwan, PRC, Korea, and Vietnam), so off we head.

Even more little dishes ahead of time, plus (our eyes being bigger than our stomachs after spending most of the day on various planes) seafood pancakes -- oh so good -- and then a kind of four-bulgogi sampler called SsamBob. Whomever told me on the last post that Korean food is somewhat hot, sometimes (spicy-wise), but always complex, spicy-wise, totally spoke the truth. So spicy, so incredibly yummy.

Except I had this one question... When the proprietor came over to check on us, she'd been so helpful with what-to-get recommendations that I figured, maybe she could answer this question. I explained I'd watched a Korean show with Moon Geum-Young, in which the actress was making kimchi. I saw the sliced cabbages and some other chunks of vegetables, and then this HUGE BAG (like 2lbs worth HUGE) that was nothing but red powder. Was that, uhm, entirely chili powder she was dumping by the double-handfuls into the vegetables?

First, the proprietor said, yes, it was. And then she said, "you know Moon Geum-Young? You watch her television shows?" I said, of course, she's adorable, and I've done my best to see everything she's in. (Excepting Tale of Two Sisters, which I have but haven't watched yet because it may be over my creep limit in re horror, but anyway, I did see Innocent Steps and Painter of the Wind, and most of MSOAN, so, yeah.) But, she wanted to know, was that all I watched? I said, "no, I've also--" right as CP goes, "My Girlfriend is a Gumiho!" and the proprietor just cracked up (while managing to look surprised that CP had also watched the show, and unsurprised he thought Shin Min-ah is gorgeously charming with dimples that kill). ...and then she asked what else I'd watched. I said, "I'm watching Lie to Me, because it's got Kang Ji-hwan," and she put her hand to her heart and looked like she was going to swoon.

Next thing you know, I'm rattling off all the pretty boys: Lee Min-ki (Dalja's Spring), and Lee Jun-ki (Time Between Dog and Wolf), and Lee Min-ho (City Hunter) -- except I hadn't even gotten out what LMH is in right now, just his name, and the proprietor says, "City Hunter? Are you watching City Hunter?"

Me: OF COURSE. It's got a pretty boy in it!

Then I told her what the American-language fandom calls most of these young actors: noona killers (as in, "older sister killers"). She cracked up all over again, and said that fit perfectly. Clearly a woman after my own heart, and we totally bonded over Hong Gil Dong and Chuno and Greatest Love and Civil Servant Grade 7 and so on. Although notably, neither of us were all that about Yon-sama (or whatever his Korean name is, I can never remember) who was in Legend. We'd trade him in for Lee Min-ho any day. Or Kang Ji-hwan. Though clearly we'd have to get in line.

ETA: Almost forgot, the universal symbol for a particular hot leading man (who, incidentally, is actually older than me, so not really a noona killer). She mentioned Greatest Love, and I tried to say the actor's name. Cha Seung-won, I think his name is spelled? She didn't react, so I knew I said it wrong, so instead I ran my fingers over my face to make the "cow" symbol -- the way the guy's beard is trimmed, it looks like the Chinese character for "cow". Immediately she did the same, and knew exactly who I meant. Bwah.

I am totally going back to try the rest of the dishes (and next time, bringing friends, because that's a lot of food for two people, even if we did come home with leftovers). Besides, the proprietor was willing to patiently explain the parts of the usually-slurred-so-fast-on-TV way to say hello: anaunhah-seoh. Hmm. Maybe I should stick to trying to slur it.

Nice to know I'm not the only noona in this town, getting killed twice weekly.

Date: 21 Jun 2011 02:52 am (UTC)
nagasvoice: lj default (Default)
From: [personal profile] nagasvoice
How wonderful! The food sounds fabulous, and of course now you have to get recommendations on more fabulous things to see!

Date: 21 Jun 2011 03:03 am (UTC)
dragonhand: (Default)
From: [personal profile] dragonhand
Nothing's better then good food and an unexpected fan moment shared with a complete stranger. <3

Date: 22 Jun 2011 01:23 am (UTC)
dragonhand: (Default)
From: [personal profile] dragonhand
Language lessons are never a bad thing, and it's pretty fracking cool to be the round eye that gives people the double takes. You do pretty much rock that way.

Date: 21 Jun 2011 04:56 am (UTC)
From: [personal profile] taithe
My mother makes her own kimchi and it really isn't the same as store-bought. She goes through an entire bag of chili powder too. And one and a half bottles of fish sauce. Mind you, she makes everything in bulk because it's time-consuming but STILL.

God I miss home-cooking. D: It's not the same when you're forced to try making it on your own...

Ahaha that's so awesome you guys bonded over pretty boys. I may end up getting back into k-dramas one day... if only for the eyecandy. *coughs*

Date: 21 Jun 2011 12:24 pm (UTC)
ext_141054: (Default)
From: [identity profile] christeos-pir.livejournal.com
"CP and the SF had some kind of noodle-beef-spice dish (didn't catch the name)"

You must've been distracted by the conversation(s) or pretty well stuck into the bulgogi: we both had the short ribs, aka "Cow" (per Miho).


Hmm... I heard "an-yuan ha-seoh," but she was facing you, not me, so may have missed the nuance.

Date: 21 Jun 2011 01:16 pm (UTC)
ext_141054: (Default)
From: [identity profile] christeos-pir.livejournal.com
BTW, reading the subject line too quickly, first thing in the morning, results in seeing this as "bending over . . . "

Which is a very different kind of show.

Date: 21 Jun 2011 06:10 pm (UTC)
soukup: Darren Criss being elvissy (dance around)
From: [personal profile] soukup
Wait. Are you saying that you don't know how to make kimchi? Because it's wicked easy, and so delicious and cheap, and wow, apparently I'm unable to deal with the idea of someone not knowing how to make one of the simplest and yummiest things I've ever had, so here you go:

All you have to do is chop some napa (and/or other stuff; I like to add in carrots and ginger and garlic and scallions and sometimes mustard greens and various radishes) and cover it with a lot of salt water and let it sit for a day or so, until the napa starts getting transparent around the edges. Then drain off the salt water, rinse the vegetables and dress with oil (I like sesame, hot or regular), cracked hot dried pepper flakes/powder, some fish sauce if you like it, apple or rice vinegar and maybe some lemon juice. Mix it all up and stick it in a jar in your fridge to let it mingle for a few days/weeks, and then eat.

Date: 21 Jun 2011 06:30 pm (UTC)
soukup: Kodama from Mononoke-hime (Default)
From: [personal profile] soukup
*I should add that the above recipe comes to me from Montreal and California. I've never been to Korea and it's possible that it's prepared differently there; I only know what I do.

Date: 21 Jun 2011 07:30 pm (UTC)
mongrelheart: (swift)
From: [personal profile] mongrelheart
*nomnomnom* I <3<3<3 Korean food. Glad you found that yummy new place!

I lived in Korea from age 3 to 5. I have a memory of watching some neighborhood ladies making kimchi with lots of cabbage & large plastic tubs. Then they dug a hole in the yard and buried it in jars. Presumably it was to create the best conditions for fermentation (?)