This is a travel video from our special Korean Lunar New Year Dinner (Seollal 설날) where we eat Chapchae and Mandu (잡채 & 군만두) that we've cooked at home in Audrey's Korean apartment in Yongin. For those who are not familiar with these two dishes, Chapchae is a form of Korean mixed vegetables featuring sweet potato glass noodles, mixed vegetables, sesame oil and sugar, whereas Mandu (also known as Korean dumplings) are typically filled with kimchi, meat, noodles and vegetables and can be steamed or pan fried. These are easily two of our favorite foods in Korea; although, finding chapchae can be quite challenging at times considering it is typically only served in Korean Chinese restaurants or on special holidays or occasions.
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One of the toughest aspects of being a foreigner living overseas is during typical holidays from back home that aren't celebrated in your host country. The flip side of this though is that you get to celebrate the local holidays that you would have never been exposed to had you stayed back home.
The meal was a delicious treat as we normally don't cook at home. In this video you can see us frying, stirring and preparing the food. We then sit down to slurp the noodles and munch on the dumplings. You always know you've created a decent meal when you hardly talk at all
One thing unique to Korean culture is that food is shared on one dish, as opposed to be individually served for each person. We enjoyed it local style just picking it off the plate as we pleased. I couldn't think of a better way for us to have celebrated the Korean New Year:
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We are in the kitchen in my little apartment and today happens to be Seollal, the Solar - Lunar New Year - in Korea. A lot of the places have shut down in the neighborhood. A lot of the restaurants are closed, so we will be cooking in my kitchen. Look at what we have here - this is called Gunmandu. It is going to be pan-fried mandu and these are going to be yummy.
There are many kinds of different Korean mandu. Mandu, being Korean dumplings - the ones we are having here are typically actually found in Chinese Korean restaurants which are pan friend mandu and they are really golden and crispy on the outside. There are a whole bunch of other different mandu - steamed mandu and there is what is called Wang mandu which are huge mandu. Today we're having the pan friend mandu and it is cooking right now with a bit of oil.
Here we have the gun mandu and they are getting nice and crispy and you can see a little bit of golden brown. It is just the way we like them. They're almost ready to eat.
During the Korean holiday of Seollal it is actually one of the two biggest holidays of the year - the other one being Chuseok, which is roughly around late September and early October. This one is typically in February. The deal with this holiday is almost everything in the city, not just here in Yongin, but in Seoul and everywhere else - everything shuts down and families get together cooking traditional Korean foods.
This is it. This is our Korean style chapchae. I'm going to grab some veggies along with the potato glass noodles. Oh, it is stringy. How does it taste? Oh, it is good. There it is. It is still steaming and we have the mandu over here. The interesting thing about a Korean meal and we're eating it Korean style is that all of the food is on one dish and then the other dishes are separate ones. In other words, you don't take half and put half and half. We just share. Everyone picks at it with chopsticks. Exactly, you pick out at it right from the main dish.
Audrey is going to try the gunmandu. Let's see how this turned out. Tasty? That is really good. Yeah? It is nice and crispy. You can see the noodles inside. Let's take a look. Wowzers - that looks good.
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8 фев 2013
