Bibimbap @ Jeon Ju Restaurant in LA’s Koreatown. Delicious.
Cham Cham Cham or The Orange Pig’s Blood Sausage Soup
Yesterday I went to the Los Angeles Koreatown Galleria and discovered their amazing food court. I had originally come to get some new types of ramen and fishcakes from their market located on the first floor. However, after shopping I realized that I hadn’t eaten lunch and was drawn to the delicious smells wafting from the 3rd floor food court. Now, this food court is different from any I’ve ever been to before because all of the different stalls are variations on korean food.
Predictably, I chose to order from the place with the large orange pig wearing a chef’s hat and bow tie. When I went up to order the friendly cashier recommended the bulgogi soup, but I had something more adventurous in mind. They had pictures of all the dishes up on the wall, which made ordering much easier for someone who doesn’t speak korean (me). I chose the “Pork Sausage Soup” which from the picture was obviously blood sausage. Through some internet research after I got home I think the dish is called Sundaeguk. The cashier was very excited and surprised that I ordered this and promptly told me, “That’s on special! $6.50.” After handing me back my debit card she told me, “Four minutes.” Then she disappeared into the back.
Four minutes later a huge steaming bowl of light brown broth with large chunks of blood sausage came out of the kitchen. Along with the soup came a small bowl of rice, 3 dipping/flavoring sauces, and a plate of banchan (kimchee, pickled radish, carrots and squash). Swimming in the soup was also a mystery assortment of boiled organ meats of unknown origin. I could recognize some pork liver, but there were definitely some other cuts in there that I have never had. The soup tasted great, and the sausage was very flavorful. I added some of the red pepper paste to the broth ,because I like things uncommonly spicy, and that made it even better. Overall, I would say it was a fantastic lunch in an uncommon location for a great price. I can’t believe I forgot to take a picture of the meal itself, but I was too caught up in the excitement of such a great find. I guess I’ll have to go back and order everything else on the menu… for photo journalistic purposes, of course.
It’s grillin’ season
My first tomato
Digitalis purpurea (Common Foxglove) from my grandpa’s garden
Just chillin’, grillin’.
I believe it was Mark Twain who first coined the phrase
And the license plate read: EPH OFF
Also, the sticker on the bumper says, “Peace the Old Fashioned Way” and then has an outline of a B-52 bomber.
Salami time!
After about 12 days of constant supervision my salamis are done. Much like the lowly caterpillar who transforms into a beautiful butterfly, my hanging sticks of raw meat have now become dried, garlicky examples of man’s ingenuity and dedication.
Can you tell I am excited?
I saw a rattlesnake while hiking.
Last night I had some fun with the long exposure settings on my camera and my new laser pointer from my sister.
The Creation (of Saucisson Sec) : Day 1
Here is a photo of my salami hanging in a curing chamber I made out of a cooler. I decided to go with the “Saucisson Sec” recipe from Charcuterie this time around because it is the only cured sausage in the book that does not require a starter culture! It is an all pork sausage that is seasoned with garlic and coarsely ground black pepper. I cut the recipe in half and ended up with about 6 decent sized links from the 2.5 lbs of pork. Plus one lil chub you can see on the far right. I am very excited for this. Wish me luck.