These clams come from the Korean port city of Sorae, where a fishmonger turned restaurateur named Lee Myong Chol serves shellfish at his eponymous seafood restaurant/fish market. Sorae is the sort of town any true foodie dreams of discovering, built around a teeming seafood market provisioned by fishing boats that arrive daily and that is […]
Paradoxically, sam gyeop sal is simultaneously the most simple and one of the most complex dishes in Korean barbecue. Simple, because the main ingredient, thinly sliced fresh pork belly, has no marinade, rub, or spice paste. Complex, because to get the full eff ect, you must season the grilled pork with sesame salt and Asian […]
Eel holds an honored place in the hearts of Asian barbecue fanatics (think Japanese anago and unagi ). Koreans approach the grilling of eel with a zeal that borders on a fetish. This brings me to Ilmijung, a restaurant renowned for its barbecued eel and equally remarkable for its riverside setting and pastoral atmosphere (rare […]
No survey of regional American barbecued pork would be complete without Hawaii’s kalua pig. If you’ve ever been to a luau, you’ve probably sampled this porcine masterpiece, with meat moist as stew and tender enough to eat with your fingers (which, of course, is what you’re meant to do). To achieve this, Hawaiians have traditionally […]
The turkey burger arose in an effort to enjoy the lusciousness of a hamburger with the clean conscience that comes with eating low-cholesterol and lowfat meat. These turkey burgers light up your mouth with chile powder, jalapeño pepper, and cilantro. In keeping with the Tex-Mex theme, serve the burgers on flour tortillas along with avocado […]
Walk into a Cuban home and this marinade is what you’ll smell. Garlic. Cumin. Sour orange juice. Adobo is the very lifeblood of Cuban cuisine. Traditionally, the ingredients are combined in a mortar with a pestle. But acceptable results can be obtained with a blender.
