Posted on 12/07/2016 1:35:32 PM PST by PJ-Comix
I believe the white wine was used to cook the Korean style meat. Red wine would be more appropriate for the Korean Arepa since the meat is beef.
Interesting, but I think I’ll pass on the Kimchi and oyster sauce.
I recently spent several weeks in Korea, during which I learned that there is apparently every kind of restaurant *except* Korean in Seoul (at least within walking distance of where I was staying). When I did find a Korean restaurant, I found that the food was mostly mystery food. I have no idea what some of the things I ate there were.
One bowl of soup had a slice of meat, in which I could see the striations of the muscle fibers, and embedded at fairly regular intervals were globules of fat. I did not eat that meat.
Sounds really good! I’d like to try arepas with a Korean twist. The spicy meat is called bulgogi and I love kimchi. For now I’ll just have to settle for this place: http://holaarepa.com/ They have some of the best ethnic food in Minneapolis.
South American version of gorditas. They taste great . I make them here at home and stuff them with various meats. Pulled pork is great in them.
Arepas have a couple of big advantages over Pita bread. First of all, the outside shell is much thicker so it can contain very moist food that would seep through the thinner pita. Also Arepas are made from corn, not wheat, and the taste is much better. However, the best arepas must be eaten fresh cooked since they harden about an hour after cooking. Before then it is the PERFECT material for a pocket sandwich.
Go with the pancake layers, a couple of runny eggs, and sausage, chorizo, or bacon. Call it a Sonoran-style Arepa.
I like to put kim chee on my hamburgers and hotdogs.
Right but try doing that with a pita and you have a mess. BTW, I think there is a restaurant in the Tampa area where you make your own arepa sandwiches. They supply you with the arepas and you fill the pocket from a wide variety of ingredients that they provide.
Koreans are slender —the highest on Earth.
Every wonder WHY..?
There are many reasons but one is that they eat many FERMENTED foods.
They are loaded with probiotics, big-time.
Researchers are finding more and more that many degenerative diseases have some connection with crappy gut flora —some now even say that Parkinson’s has this connection.
If you like sauerkraut, kombucha, kimchee, Keifer, or any other fermented foods, then you are blessed and u should eat them as much as possible.
I prefer kegogi with my kimchi.
The Korean variety sounds great!
"You mean that stuffed ground maize munchy? From Columbia? MMMM-MMM..!"
ROFL!
My favorite Korean sammich...
two pieces of bread. 32 ounces of Kimchi. Hold the bread.
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