Korean Dinner Again 09-25-17

I went with Carol and Dick to the Korean restaurant tonight.  It was packed - on a Monday night at 6pm.  I'm glad we got a table right away.  We were the only Caucasian people there. 

 

I was disappointed in my chicken, one of their special dishes,  This is what it looked like.  The chicken was about the size of a Cornish game hen and the liquid was very bland.  The round dark thing the waitress said is a date.  I haven't tried it yet. 

You can see the size of it a little better here.  It still had it's skin on.

I ate the legs and the wings and brought the rest home to "doctor" for dinner tomorrow night.   They did supply salt/pepper mix for seasoning, it is in the picture below. 

 

Here are some of the side dishes and you can see Carol's chicken dish at the top right.

In the lower right is the dish of salt/pepper for my chicken. 

 

Clockwise from top : Cabbage in "pink sauce", Kimchee, cucumbers in spicy sauce, seaweed with hot red sauce.

 

At the top is Dick's Bimimbop - rice, meat, veggies, a fried egg.

 

Carol and I were served bowls of rice to go with our main course. 

 

When they bring the bill the serve everyone a cup of cold ginger liquid.  It is sort of thick and not at all spicy.  Very good after the assorted strong tastes of the little dishes. 

Korean Dinner 07-29-17

My friend Carol is visiting in Texas so Dick is fending for himself.  Poor guy.  We decided to go out for dinner and try something new.  So we went to a local Korean restaurant Da Rae in Fullerton, just a few blocks away.  I tried Korean food some decades ago and it was okay, but didn't give me a yearning for it.  Maybe it was time to try it again.  We did our own online researches, but when it came to ordering the waitress was very helpful.  We went mostly with her suggestions.  We told her we couldn't handle spicy.

 

The main course comes with a myriad of small bowls with mysterious tidbits.  Most were pickled something.

 

The large plate contains a sort of pancake with green onions and some other ingredients, I liked it a lot.  In the bowl in front of me is tofu with a vinegary marinade.  Directly above that is a bowl with scrambled egg cooked in a flat 'pancake', rolled and sliced, that was good.  

At top are pickles with a little spicy red sauce - they tasted a lot like bread & butter pickle and were crunchy.  Below that, pieces of mung bean cake with a slightly spicy marinade - good, but hard to pick up with chopsticks. 

We each had a bowl of plain steamed rice and a bowl of clear soup with tofu.  In the middle is a bowl of some sort of fish cake sliced - just so-so.  To the right of that is sliced daikon with hot green peppers. And in the bottom corner is kimchee made with fermented cabbage.

We thought this appetizer would be crispy rice, since that was in the name, but instead it is ground rice extruded into these soft cylinders and cooked in a soy sauce flavored broth.  There is also one hard boiled egg floating there.  We could have done with about three each instead of a huge bowl of 20-25.

This is my beef main dish.  The reason it is whitish in the middle is because it was just served and the steam is rising from it.  The iron platter is VERY hot, but rests in a wooden holder.  I had to wait for it all to cool down a bit.   I took more than half of this home and had it for dinner the next night along with the rice.

The bones from Dick's short ribs are piled on one side of his platter.  And all this food is what was left when we couldn't eat any more.  We left everything except my beef and rice. Notice the steel chopsticks on the lower right side; they could be used as knitting needles.  We are more accustomed to bamboo chopsticks at the Japanese restaurants, I think they hold onto the food a little better. 

 

We will take Carol for another experiment in Korean food soon and maybe order less and share more.  

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