Dezeen Screen: this video by Gavin Lucas in collaboration with Order involves a visit to Mr Smith’s Letterpress Workshop in Kennington, London where Smith explains how he likes to design, set and print using traditional wood and metal type to create contemporary typographic prints. Watch the movie »
Dezeen Screen: as part of the series of Dezeen Talks filmed at the Inside awards in Barcelona, Dezeen editor-in-chief Marcus Fairs talks to Alberto Miceli-Farrugia of Architecture Project about their renovation of a property overlooking the Grand Harbour in the Maltese capital of Valletta, which won the creative re-use category. Watch the movie »
Dezeen Screen: in this movie filmed by Dezeen at the Qubique 2011 design fair in Berlin last month, designer Jerszy Seymour talks about his series of chairs where components are joined with blobs of wax. Watch the movie »
Inside awards: as part of our series of Dezeen Talks filmed at the Inside awards in Barcelona, Dezeen editor-in-chief Marcus Fairs talks to James Russel and Hannah Plumb of JamesPlumb about their interior for outfitters Hostem, which won the retail category. Watch the movie »
Inside awards: as part of our series of Dezeen Talks filmed at the Inside awards in Barcelona, Dezeen editor-in-chief Marcus Fairs talks to Andy Walker from Nike Football and Sean Pearson from RUFproject about the Football Training Centre in Soweto, which won the culture and civic category. Watch the movie »
Dezeen Screen: In this movie from the Tales of the Hunt series of interviews made by Brussels gallerist Victor Hunt, German designer Johannes Hemann explains how he makes sculptural lamps by generating a storm in his studio. Watch the movie »
Dezeen Screen: Sebastian Wrong, design director for British brand Established & Sons, gives a tour of their exhibition inside the former fire station at Berlin Tempelhof airport in this movie Dezeen filmed at new Berlin design fair Qubique 2011 last month. Watch the movie »
Our interview with the Korean pub grub master chef
Korean ingredients are popping up in the most unlikely of places. A few years ago a kimchee slider would have been a curiosity, but now in cities across the country bibimbap-inspired breakfast dishes and Korean flavor in comfort foods are taking their place in the culinary scene. Chef Debbie Lee has made a name for herself creating menus at several restaurants, appearing on the Food Network and now, with her new cookbook, Seoultown Kitchen, she shares her take on Seoul’s pub grub with recipes for small plates, skewers and cocktails.
Lee lives in Los Angeles, a city home to a massive Koreatown estimated to have more than 3000 restaurants, from Korean BBQ joints and noodle houses to tofu hot pot cafes, not to mention dozens of bars. For the last year she has been rolling around town in her Ahn-Joo food truck serving up her favorite Korean pub grub dishes, and has a brick-and-mortar snack bar set to open. We asked “Chef Deb” to sit down for a beer and a bite—spicy kimchee fried rice—to talk more about the cookbook, as well as the tastes of her childhood, her love of bar food and the origin of her Korean nachos.
Korean food has become part of daily food culture in several cities across the U.S. People have caught on not only to the great flavors and textures of the cuisine, but also their range of uses. Whether you are eating a classic bibibap or if you are jazzing up a burger with some kimchee, what’s not to love?
It’s my favorite way to eat. Being a chef and working restaurants all day long, Korean pubs are great to go to for a late-night meal, have a drink and unwind with your friends. It’s a ritual in Korean pop culture, contrary to the notion that we eat Korean BBQ every day. Galbi is like our steak and is eaten on special occasions, not for daily dining.
A lot of it comes from my childhood with my grandmother in the kitchen. Then having my own interpretation of my favorite items that I order in a Korean pub.
The concept of the Korean nacho was inspired from the classic take on tteokbokki. Typically the dish is wok-tossed with vegetables, sometimes pork belly and chile sauce. Nowadays the thing to do is to top it with cheddar or mozzarella cheese and broil it. So it got me thinking of taking it apart in a separate way while still keeping the concept of the original dish.
On 10 November my brick and mortar Ahn-Joo will be open daily at the Americana at Brand in Glendale, California. A true Korean snack bar!
Check out Chef Debbie Lee’s recipes for kimchee fried rice and Soju sangria after the jump, and watch a Korean grandmother’s tutorial on how to make kimchee here.
There are two things that I always want when I’m in a Korean pub: One is Korean fried chicken and the other is kimchee fried rice. Kimchee fried rice is the ultimate bar food and is great with a cold beer or a bottle of chilled soju. The spicy flavor of this quintessential fried rice melds perfectly with the sweetness of the twice-fried pork belly and the creamy texture of the fried egg yolk. It’s the best thing to make with surplus rice and kimchee. If you don’t have pork belly, I suggest using bacon, hot dogs, or even Spam.
1/4 pound pork belly, skin off, cut lengthwise into 1/4-inch slices
1/4 cup soy sauce
1/4 cup mirin
Sea salt and white pepper to taste
2 tablespoons sesame oil, for frying
2 cups kimchee, julienned
1/4 cup Korean peppers (gochu), sliced into rings
4 cups cooked Calrose rice, chilled
1/4 cup kimchee juice, poured from a kimchee jar
1/4 cup chopped scallions
1 tablespoon vegetable oil
4 eggs
1 tablespoon roasted and salted sesame seeds, for garnish
In a medium mixing bowl, combine the pork belly, soy sauce, and mirin. Season with salt and white pepper. Set aside. Heat a skillet over medium-high heat. Sear the pork belly for 3 to 4 minutes on each side until the marinade caramelizes on the meat. Set the skillet aside, letting the pork continue to cook off the heat for about 10 minutes. Slice crosswise into 1/4-inch strips and transfer to a bowl. Heat a wok or large nonstick skillet over medium-high heat. Add the sesame oil and warm for 1 minute. Add the reserved pork belly, kimchee and Korean peppers and sauté for 3 to 4 minutes, stirring constantly. Add the rice and break it up with the back of a wok ladle, tossing
constantly to prevent it from sticking to the wok. Add the kimchee juice and scallions, and season with salt and white pepper. Remove from the heat and set aside. Heat another nonstick skillet over medium-low heat. Add the vegetable oil and warm for 1 minute. Crack the eggs into the pan and cook sunny side up until done. Season with salt and white pepper. Place a mound of fried rice on 4 separate plates and top each mound with a fried egg. Garnish with the sesame seeds and serve immediately.
I highly suggest making this the day before, so the fruits have time to steep with the soju.
1/2 cup grapes, cut in half
1/2 cup diced Korean pear- shingo
1/2 cup diced mango
1/2 cup diced plum
One 375-ml bottle of soju
One 8-ounce can aloe vera juice
1 ounce Grand Marnier
2 ounces simple syrup
1 lime, cut into lime wheels and then quartered, plus 4 wheels, for wine glass garnish
In a large container with an airtight lid, combine all the ingredients
except the garnish. Mix well and cover. Refrigerate for at least a couple of hours, if not overnight. Transfer to a serving pitcher and pour into the wine glasses. Garnish with
lime wheels.
Inside awards: in the first of a series of Dezeen Talks filmed at the Inside awards in Barcelona last week, Dezeen editor-in-chief Marcus Fairs talks to Dutch designer Jeroen Luttikhuis of interior design studio OPERA Amsterdam about the Ceramics Study Galleries at the Victoria & Albert museum in London, which won the display category. Watch the movie »
Dezeen Screen: in this movie filmed by Dezeen at new Berlin design fair Qubique 2011 last month, Ulrich Weingärtner, architect for organisers Offshow, discusses the design and spatial planning of the former city airport where the show was held. Watch the movie »
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