Seoul Food

Two new finds in Seoul this trip:

1. Dried Filefish

This is not entirely a new find for me. I first had it on our family trip to Seoul a few years back from a random street stall.

According to Wikipedia, Filefish (also known as foolfish, leatherjackets or shingles) are marine fish closely related to the triggerfish and pufferfish. The Koreans process and flavour them with sugar and salt.

They are best enjoyed freshly barbequed on hot stones in cold weather.




Hot stones can be substituted by a regular oven toaster at home.

2. Korean pancakes

The first Korean pancakes I tried were from an old lady is a dark alley near Dongdaemun. They were made of glutinous rice flour and deep fried. It was filled with brown sugar, peanuts and a dash of cinnamon. It was oily, but sublime. And each for only KRW400.

The ones featured below, however, are made of wheat flour and are baked, not deep fried. They are half the size and contain similar filling, minus the peanuts and cinnamon. The syrupy filling inside taste like molasses (something like gula melaka).





Five minutes in my oven toaster and voila! Crunchy on the outside, goo-ey on the inside.

My trip was too short to venture out beyond the nearby restaurant (ginseng chicken again! yum!) and supermarket. So, Jeannie, nope, no picture of Incheon Tower for ya. Perhaps next time.