A Restaurant : Barbecue skirtmeat, Mapogalmaegi : Franchise in Korea


skirtmeat

 


NEW MAPOGALMAEGI ★★☆
新마포갈매기

Food : ★★☆ Delicious
Atmosphere:★★★ Fantastic
Service : ★☆☆ : Fair

Korean Food / Barbeque Restaurant

Mapo is a memorable place for many Seoul citizens. It used to be a bus terminal, so in the evening, workers enjoyed the meat and drank with their colleagues there before going home. Many people in their forties recall their past through Mapo time to time, while youngsters visiting here enjoy the old-fashion style restaurant. Through this point, Mapogalmaegi wanted to recollect its affectionate and longing memories. It started at Yeonsudong in Incheon in 2005 and began franchising. Upon now, it expanded its franchisees to 340 stores throughout Korea.

"When I enter the Mapogalmaegi, I become jaunty with its brisk atmosphere. Especially after you shiver outside in winter, you will be relaxed with its warming interior and its passionate talkers frying meat on the pan. I am surrounded by its complex and intimate place."

"I order the menu and soon, then the meat I asked and side dishes are served by a young staff. After placing the meat on the round stone pan, I have a look at the staff pouring egg in the kettle to the particular round edge of the pan. It amuses my eyes while waiting for meat browned. As the meat is cooked enough to eat, our talk ripens enough to laugh."

 "The severs are hecticly moving between tables, so I feel sorry for asking or even ordering. You could feel unpleasant due to lack of promptness of its service. Then, you’d better dive to your conversation until the staff dive into your table to take your orders. Just enjoy the talk, the food, and the place."


For Foreign Foodies 

Must Eat Menu : Spicy Skirtmeat(매콤 갈매기살), Mapo Skirtmeat(마포 갈매기살)
Very Korean Menu : Pork rind(돼지껍데기), Raw beef(육회)
Spiciness : Mapo skirtmeat : ◇◇◇◇◇ (Not at all),
                 Spicy skirtmeat & side dish : ◆◆◇◇◇(A little Spicy)
English : ◆◇◇ (No English menu/Ask in English)


Menu : Spicy Skirtmeat(150g:7,500won), Mapo Skirtmeat(150g:6,900won), Pork belly(150g: 6,900won), Mapo pork rib(200g: 6,900won), Pork rind(150g:5,000won), Raw meat bibimbab(5,500won), Mapo noodle(3,000won), Rice bowl(1,000won), Adding egg(1,500won)


Main Shop

charcoal

Opens : It depends on the stores
Location : Near Incheon Cheong-ryang elementary school
Phone : 032-817-3450 
Address : 604-9 Yeonsudong, Yeonsugu, Incheon
Budget : around 10,000won (except drinks)
Homepage : www.mapo92.com


Branch visited : (340branches) Dongrae, Busan

<Restaurant exterior and interior>

skirtmeat
charcoal
skirtmeat
                                  <Left; pork rind, Right; skirtmeat>

신고
이 장소를 Daum지도에서 확인해보세요.
인천광역시 연수구 연수2동 | 신마포갈매기 연수본점
도움말 Daum 지도


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요

Food : Spicy CJ Hot Curry : CJ in Korea

cj curry


CJ Hot Curry ★★★☆☆
CJ 매운맛 카레

Company : CJ
Weight : 180g(1serving)

Main ingredients : Frozen potatoes, carrots, onions, pork, sugar, 
                              wheat flour, curry, spicies

Nutrition Facts : 1 pack(180g)
Calories 125kcal
carbohydrates: 18g(5%)
sugars 6 g
Proteins 2g(3%)
Fats 4.9g(10%)(satruated fat 1.4g/trans-fat0g)
Cholesterol 5 mg(25%)
Sodium710mg(36%)

Variation : CJ Mild Curry
Similar Product : Oddugi Curry  


cj curry
cj curry
cj curry

Foodstoryist Review

Color & Texture : Deep straw
                             Sauce-like thick texture with slightly curry powdery feeling

Taste :
First impression of CJ hot curry is a bit disappointing. I expected the lots of colorful vegetables as I saw on the cover picture. I thought I can nourish myself with this vegetable-filled curry. 

I read the article that curry has anti-aging effect, and it’s the time to look younger. I was so excited to open it. I tore the edge of if and pour the content to the bowl. But how come I can’t find any red or brown color in the bowl? Where are my carrots and my pork that lay on the package photo that amused my eyes? There seem only potatoes in the curry. They had to name it as Potato curry instead.

Heating the curry in the microwave, I tried to ease my anger. As disappointed, I tasted the sauce. It was a bit spicy as it stated on the name, but it was delightful. I was able to feel the various kinds of ingredients and spices in it. It was a good harmony. I mix rice into the curry and enjoyed eating it.    

curry

Pros :
well balanced sauce with dynamic spices in it. It is very simple to make taking just 3~5 minutes to prepare in total. The price is also reasonable, so you can make a valued meal with small budget.

Cons : As I said above, it doesn't contain as many vegetables as It describes on the package. Don’t be too disappointed with that. You can add leftover vegetables in the fridge if you can.
If you eat like a bird, the amount of sauce will be too much and taste salty.(Furthermore, It is high in sodium as well.) you should adjust the quantity of the sauce when preparing.





Food pairing :

Kimchi and Curry
Kimchi is the well known and the best match. Its spicy and salty taste just goes well with curry. Especially, its sour-spicy well blends with curry’s sweety-spicy. You place a small piece of Kimchi on curry rice on your spoon. But be aware that both food are based on salt, it means you unconciously eat enormous amount of rice offseting saltiness.



신고


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요

Bookstore : Where to Buy English Book in Busan, Korea


I went to Kyobo bookstore today to read some books there.
I often go there as it is the biggest bookstore in Busan. There were more stores before internet bookstore such as yes24 that sells books with low costs. The street bookstores started to disappear and now Kyobo bookstore is the only one left.


I perched on a sofa
. I read the secret garden in English for hours on the sofa that was arranged for customers. I read almost the whole book. After that I felt sick motionless time there. I began to walk around there.

kyobo



I found one section that carries English books
,
not translated. I thought it must be good information for you guys. I took some picture there.


You should go downstairs to the B1. Then find the G 6&7 section. You will find English books there. Just next to that book selves, there is foreign language section including Chinese and Japanese.

G7-1 Fiction
G7-2 Movie tie in
G7-3 SF Fantasy
G7-4 Literature
G7-5 Art/Cook
G6-6 Non-fction
G6-7 Management
G6-8 Science fiction
G6-9 Juvenile books
G6-10 Lonly Planet


kyobo
kyobo
kyobo
kyobo
kyobo

You can enjoy your own language books there in Korea. Good for you!



And here is a stationery store, Hot track 
                         & a book cafe in the Kyobo bookstore.


kyobo
kyobo



If you cannot find the book by yourself, there is the book search desk for you. You might be embarrassed by Korean on the screen. Don’t worry the program is so simple that you will never be lost processing.
 

kyobo


Enjoy your book ^ ^


kyobo

Kyobo bookstore
교보문고

Busan bookstore
Opens : 10:00~22:00
Location : Seomyeong station or Beomnaegol station gate 8
Phone : 051-806-3501
Address : 536-3 Kyobo buildding, Bujeon2dong, Jingu, Busan

Homepage : http://www.kyobobook.co.kr/storen/MainStore.laf?SITE=05


크게 보기
신고


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요

Snack : Sweet Nutty Cracker, Gosomi : Orion in Korea


gosomi

Gosomi
★★★★☆고소미
Sweet Nutty Cracker

Company : Orion
Weight : 80g(40g x2pack)

Main ingredients: wheat flour, fine sugar, vegetable oil, sesami seeds, salt

Nutrition Facts
:Calories 200kcal(1pack)

Carbohydrates 26g(dietary fiber 1g/sugars 11g)
Protein 2g
Fat 10g (saturated fat 5g/Trans-fat 0g)
Cholesterol less than 5mg
Sodium 140mg
Calcium 65mg

Variation : Gosomi Homilae(Gosomi Rye love)
Similar Product : Japanese Harvest

gosomi
gosomi



Foodstoryist Review

Color & Texture : Bright wooden colors
                             Crispy and Cracking 

gosomi
gosomi


Taste
: When I crunch a piece of Gosomi, the sugar touches my toungue first. Soon, it follows by tiny salt that sprinkles on the surface of the biscuit. The crispy biscuit, deep-fried in oil, is being melt and gives starch-sweetness that satisfy our carb-fat indulgence. It’s also fun cracking making crackles. The next taste-buds hitter is nutty flavor, since there are numerous sesami seeds embroidered into the cracker.
 
As breaking it in the mouth, the nutty flavor oozes out and blends with starch, sugar and little salt. This mixture of the starch, oil, sugar, sesami seeds, and a bit of salt make a great harmony.

Pros : It has kinda distinctively nutty compared to western snacks such as choco pies, and chips. You can give this to foreign friends as gifts thanks to its korean or asian taste. Good for introducing Korean tastes.

Cons : As it is very thin, the whole pack doesn’t fill your stomach that much. It means that you end up finishing the whole pack quickly, and it’s 200 kcal. If you eat it as a delicate relish with a small amount, its okay, otherwise, you eat more snacks after and after.


Food Pairing :


Job’s tears tea and Gosomi

If you know both Job’s tears tea and Gosomi, you think both taste similar. Two of them have sweet and nutty flavors.
 

If you match these two, they will strengthen its nutty and sweet taste much stronger. The tea will warm your mouth and give smooth texture. Gosomi will provide the little salt to fill missing part that the tea doesn't have. It is the wonderful complex combination with sweet and nutty tastes served with warm temperature. They are a perfect match.




신고


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요

Korean Table Etiquette : Table manners




7 Do and Don’t at Korean Table

1. Grab the spoon or chopstick after the elders(or seniors).

Wait until those who superior to you all hold their spoons or chopsticks. Korean senior system(age orderly custom) must feel weird to you. As culture being westernized, this custom seems to weaken. Youngster(20~40years old) do not concern about it, but the elderly might frown at your behavior regarding as lack of courtesy. Be attentive not to start eating before they do.


2. Don’t hold the cutlery(spoon and chopsticks) on both hands.

You’d better use one hand to use a spoon or chopsticks. Korean don't normally use both simultaneously. You might hold them on both hands by mistake as if you grabbed a knife and pork. Koreans use their spoon first, put it down, and hold the chopsticks. Exceptionally, Korean girls or women eat noodle holding both in order not to drop noodles and make splashes, while Korean men do not.


3. Don’t stir food on the side dish.

Don’t try to eat the bottom part of the side dish. Koreans have their own rice and soup bowl each, but share side dishes. You should eat the upper part of it so that it looks great until the end of the meal. Korean moms always instruct their children not to turn food over. Growing up, most adults are trained not to it. It’s good to keep a nice look while eating, isn’t it?


4. Don’t speak with food in your mouth.

Koreans used not to chat while eating. They didn't talk that much following their culture. Nowadays, as family friendly culture fastened each family unit. Many koreans started to converse more, so it’s good to have a chat with Korea. But, of course, not with your food in.


5. Don't blow your nose at the table.

Koreans don't blow nose at the table. If their runny nose is uncontrollable, they go to hidden place, blow their nose, and come back. Some countries allow blowing nose at the table, but it’s forbidden in Korea. Interestingly, in Korea, you can cough at the table. It is not against the courtesy.


6. Don’t leave any rice in the rice bowl.

Korean adults regard rice as a valuable food since they got through poverty and famine during their childhood. The older they are, the more they value rice. They don't leave a grain of rice finishing their meal. You should scrape all remained grains with your spoon and make your bowl clean.


7. Lay your cutlery back to its place after meal.

After you finish your meal, you put your spoon and chopsticks beside the soup bowl where it was before. It’s recommendable to end your meal at the time the elder finishes. Lastly, Remain seated until the elders leave the table.


Keep these in mind. 

       Be nice with Korean table etiquette!



더보기

신고


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요

A Cafe : New Coffee Menu, Tom N Toms : Franchise in Korea


tomntoms

TOM N TOMS ★★☆
탐 앤 탐스

Food : ★★☆ Delicious (Rather differentiated)
Atmosphere:★★☆ Enjoyable
Service : ★★☆  Touched

Coffee & Pretzel / Franchise Cafe

TONMNTOMS COFFEE is a professional coffee franchise brand. It strives to satisfy customers with the rich taste and aroma of high quality coffee extracted through its own roasting technology, offering pretzels baked right in the shop, good people and a comfortable atmosphere. TOMSNTOMS COFFEE is a global coffee business in the Uninted States, Australia, China, Singapore, Thailand and Vietnam.

 

Tomntoms is a cafe. Walking along the street, I suddenly feel like sipping a cup of coffee. I look around and there is a cafe. Its deep walnut color exterior and logo get along with the surroundings. Even inside the cafe, you feel cozy with the color mixture of deep brown, warm ivory, dark green, and glowing lights. Its feeling is the same with that of its round logo. On the wall, illustrations catch my eyes. Listening flowing jazz and the bean-grounding buzzing sound invigorate the mood of the cafe.

Tomntoms offers a number of varieties of food and beverages. On the menu, the unfamiliar beverage names are laid, and makes me curious about them. They seem to change Frappuccino to TomNccino. Its creativeness interests me as well. Not only the name they challenged, but also the new taste they created. Such as Pecan pralines, Walnutccino, Blackberry(and Rasberry) Italian Soda, and so on. They provide new cafe snack, Pretzel, that no cafe ever tried. They even diversified the pretzel dishes adding flavors and garnishes. Its novelty excites me bored of the unified menu in cafes.

In terms of atmosphere, the design of stores is rather too ordinary, so I defined, at the first, Tomntoms as ‘a cafe’. It positively works as a comfortable and attaching feeling to customers, but negatively no impression to them. The emphasizing symbol should be invented to strengthen its character.

On the menu, I hardly find the Korean menu. It, as a Korean orginated cafe, should have provided korean style menu.
According to the homepage, it exports to other countries including USA, Australia, Singapore, and Thailand. I don't know if they offer korean menu there. I just highly recommend developing Korean products. I ascertain that for Tomntoms to become a leading company based on Korea, it should perform social responsibilities introducing Korean food and culture and exporting Korean materials.


For Foreign Foodies 

Must Eat Menu
:  GreenMint Mocha(or Choco) TomNccino,

                          Vanila TomNccino,
                          Hot Chocolate, Chai Latte,
Very Korean Menu : Sweet Potato Latte, Crysanthemum Tea

Spiciness : ◇◇◇◇◇ (Not at all)
English : ◆◆◇ (Menu written in English)


Menu : Americano(3,600won), Cappuccino(3,900won), Cafe Latte(3,900won), Vanilla Latte(4,300won), Premium yogurt smoothie(5,300won), Premium smoothie(4,800won)TomNccino(5,800won)


Main Shop

Opens :
24hour open

Location : Sinsa, Seoul
Phone : 02-542-5517
Address : Hanyang town 1st floor, 665-1, Sinsadong, Gangnam gu, Seoul
Budget : around 5,000won (1drink)
Homepage : http://www.tomntoms.com/
 

Branch visited : Sajik, Busan

<Restaurant exterior and interior>

tomntoms
tomntoms
tomntoms
tomntoms
tomntoms

Map: sinsa main shop


크게 보기
신고


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요



Do Korean Eat Pig Skin?




Yes, we do eat Pig Skin. 


We call it 'dwae ji cup dae gi'  돼지 껍데기 in Korean.
'Dwae ji' means a pig and 'cup dae gi' means a cover or skin.
It literally means ' pig cover'.

 


Koreans say that Pig has no part to throw away.
we also eat pig meat(pork), pig intestines, blood, a liver, an ear, a foot and even a head. You must be shocked of the parts I mentioned above, but there exist several famous food using those body parts; Sundae(similar to sausage : intestines and blood), Jokbal(similar to german schweinshaxeI : feet) and et cetera. I will talk about those on following posts in detail.


        <Korean Charcoal Place>


Do you think eating pig skin is gross?

Haha. The answer is upto you. I used to feel pukey when I just heard of the name since it just reminded me of the filthy pigs in the pigpen. They also have some hairs on it. How can I dare to eat such un-sanitary things? That was the exactly the things coming up to me.


But thoughts change.

Few months ago, I was drawn to one restaurant that serve pork and the pigskin. I did not at all think of a hint of possibility to eat pig skin, because I have not eaten it yet and ever never will. But I could not stop my companies from ordering it, so I let it go. The uncooked pigskin is prepared and I feel yucky to see that pinkey-white thing.

Food is Food. This is Food. That was just only thing I soothed myself.

The pigskin was laid on the grill and started being cooked. It got oils down to underneath of grills and got brown color on it. Later, I noticed I feel like biting one piece. As you know, the fat-burning smell makes your mouth watering. But It was not easy to try. It was the moment my company knew my interests in pigskin and told me to try one. To my friends, I was a pigskin detester, so I hesitated to change my attitude toward it.
 



as one piece of pig skin popped out,  
My impulsive instinct popped out.

It was warm and hot, fatty, nutty, chewy and also crunchy. Fatty taste is the desirable flavor for humans, so I do not have to talk about how delicious fat is. When medium cooked, it is so super-chewy that it sometimes clings to your teeth, but enjoyable. When well cooked, it is rather crunchy with bubble surface, so it cracks when biting. It feels like eating chips or bisket.



How about Fat contain?

You might be afaid of fat contains in it. But you do not need to worry about it tha much. The grill pork skin is less fatty than your imagination. On the process of cooking, it loses most fat through oil drops beneath the grill. It means the fat melt away. It is an advantage of using grill in Korea. According to the new medias, the pigskin is rather protein than fat.
 
The researchers say that pig skin is high in Collagen that makes your skin smoother and elastic. It also helps adolescents growth. As a result, a number of korean women enjoy eating pig skin and parents give their children pigskin to make them taller.





Pig Skin Worldwide

At this point, I became wondering whether Korea is only country that eats pigskin. So, I just google it and found some interesting facts. There also exist several food varieties of pig skin around the world. Mr.Wiki explains it in detail.

Pork rind
Pork rind (known and invented in the United Kingdom as pork scratchings, as a room-temperature snack, or crackling, served hot as part of a meal, and in Australia and New Zealand as pork crackle/crackling), is the fried or roasted skin (rind) of a pig. Frying melts most of the fat from the pork rind.


United Kingdom & United States eat Pig SKin?

It was also surpiring to me that other cultures do comsume pigskin as food. They also cook the almost same way we do. Fry. So, I tried to figure out which countries have similar tastes with Korea.


United Kingdom
Pork crackling is the British name for the salted, crunchy, pork rind produced when roasting a joint of pork. The heat of the oven causes the fatty pork skin to dry, bubble up and become crunchy. The layer of fat underneath is retained, and can be eaten with the skin or removed. Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters. Pork scratchings is the British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat. This is then eaten cold.


 United States
Pork rinds from the American company UtzCracklings is the American name for fried or roasted skins of pigs, geese or other animals. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering lard are also called cracklings. Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "a crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat."




Now you are ready to try!

Enjoy tasty Pig Skin here in Korea!

신고


Please read a notice before you leave a comment.
You must write at least one word in Korean to successfully upload your comment.
Posted by Food Storyist

댓글을 달아 주세요



티스토리 툴바