Korean dishes

[Donuthole]

Kogi seems to have whored itself out completely for cliche "special events" these days.....hotel pool parties with DJs that wear masks, Kardashian in-store appearances, Japanese anime exihibts, or grand openings for art gallery boutiques off Santa Monica Blvd. It is probably good money, but they are losing their proletariat vibe.

Also, an appearance on FN's The Next Iron Chef.

[MarkGrace]

I remembered where I saw the list: http://www.gq.com/food-travel/restau...le-los-angeles

It's GQ, but still, the food on there looks tasty!

[SeattleUte]

lol. More irony.

Of course there are regional influences in Asian cuisine. Korean cuisine is more strongly influenced by China than Japan. Either way, Japanese and Korean are vastly different. The fact that you don't like kimchee or that you consider all kimchee to be cabbage-based indicates that maybe you haven't given Korean food a fair shake.

As for sushi, you once commented that pre-made super market sushi is essentially equivalent in quality to fresh-made sushi bar sushi. That pretty much disqualifies your opinion on Japanese food. That would be like me stating that the sausage-egg croissant at Burger King is typical of all French food. How much weight would you give to my opinion on French food after that?

Your dismissal of the Japanese-Korean food tradition as bastardized Chinese is offensive. Shabu shabu no doubt has Chinese antecedents (as I stated, a majority of Asian food does), but it's regarded as Japanese in origin, and it's also an integral part of Korean cuisine. The best shabu shabu I've eaten was in a Korean place in Seoul. Also, I was not aware that the Chinese were big on sushi, but sushi seems integral to Korean cuisin.

However, I like what the Koreans do with the raw fish better. I like their bowls of (unseasoned jasmine) rice and pickled vegetables and sea weed and loose raw fish beautiful like jewels.

[Jeff Lebowski]

Your dismissal of the Japanese-Korean food tradition as bastardized Chinese is offensive. Shabu shabu no doubt has Chinese antecedents (as I stated, a majority of Asian food does), but it's regarded as Japanese in origin, and it's also an integral part of Korean cuisine. The best shabu shabu I've eaten was in a Korean place in Seoul. Also, I was not aware that the Chinese were big on sushi, but sushi seems integral to Korean cuisin.

However, I like what the Koreans do with the raw fish better. I like their bowls of (unseasoned jasmine) rice and pickled vegetables and sea weed and loose raw fish beautiful like jewels.

You are cherry-picking. Weak.

[SeattleUte]

Kogi is fusion. See the sliders.

[Donuthole]

Kogi is fusion. See the sliders.

It wasn't the Korean tacos that gave it away?

[JohnnyLingo]

I roomed with two Koreans and a Chinese student for half a semester.

The smell of kimchee permeated that place. Wow.

[CJF]

This reminds me of a similar phenomenon.......I have found that people that claim to love lobster are really just looking for a socially acceptable reason to eat a stick of butter. gross. Lobster has never done much for me. I usually pass.

I completely agree.

[MarkGrace]

Marination representing Seattle for Best Food Cart on GMA
By Maggie Savarino in News
Friday, Nov. 13 2009 @ 10:24AM

marination_truck.jpg
Marination Mobile, Seattle's favorite Hawaiian-Korean tacos and more truck, has been nominated as one of four food carts competing in \Good Morning America Weekend's Best Food Cart Challenge. Viewers were asked to nominate their favorite food cart with a 300 word essay. Kamala Saxton, who owns the "cart" (behemoth?) along with Roz Edison, said, "We knew that the contest was going on but did not ask our customers to complete nominations on our behalf as we know they are very busy people."

When Saxton got the congratulations call from ABC, she didn't believe it. "Being the true skeptic I am--coupled with having prankster friends who live in the 212 area code--I thought it was a joke. I immediately got off the phone and hit redial. Low and behold someone answered, 'ABC New York, how can I help you?'" Saxton laughed and added, "Alooooooha, Robin Roberts! And mahalo to all of our amazing customers who literally got us here, and there. They reaffirm this crazy path we've chosen every day."

Good Morning America will film the truck's business operations this Wednesday, at Marination's regular Fremont stop. (132 N. Canal St., November 18th, 11:00 a.m. to 2:00 pm.) To vote for Marination Mobile, visit www.GMA.ABCNews.com on Nov. 21. The food truck with the highest score from a judging panel and online votes will be announced as the winner on GMA Weekend sometime near the end of November.

Wonder if those other three contestants serve SPAM...? Bet Marination's Big Blue could demolition derby them all into scrap...

http://blogs.seattleweekly.com/vorac...eattl.php#more

That's the stop I usually hit up since it's right by our place. Maybe I should try and get on TV!

[beefytee]

I thought I'd throw some more fuel on the fire.

http://www.canada.com/life/food/Toky...707/story.html

Tokyo restaurants now tops Paris.

[SeattleUte]

I thought I'd throw some more fuel on the fire.

http://www.canada.com/life/food/Toky...707/story.html

Tokyo restaurants now tops Paris.

Yes, the Japanese excel at adapting and incorporating Western inovation and ideas to their culture. I'm sure the higest rated Japanese restaurants aren't just sushi and udon places. There's a lot of fusion and grape wine in those places.

[Viking]

My dad went on a mish to Korea. We had a Korean maid/nanny at one point. I think she served us dog once. No kidding

[Jeff Lebowski]

Yes, the Japanese excel at adapting and incorporating Western inovation and ideas to their culture. I'm sure the higest rated Japanese restaurants aren't just sushi and udon places. There's a lot of fusion and grape wine in those places.

SU, after spending a few days in Seattle, I think I am starting to understand your position on Japanese food. I was amazed to discover that every 4th or 5th restaurant is some kind of teriyaki place. I have never seen anything like it. Certainly not in Japan. And there is supermarket-style sushi everywhere. Yuck.

[SeattleUte]

SU, after spending a few days in Seattle, I think I am starting to understand your position on Japanese food. I was amazed to discover that every 4th or 5th restaurant is some kind of teriyaki place. I have never seen anything like it. Certainly not in Japan. And there is supermarket-style sushi everywhere. Yuck.

Yes, there's nothing like Provo Japanese food.

[Jeff Lebowski]

Yes, there's nothing like Provo Japanese food.

Hey, that's not what I meant. Relax.

The food in Seattle is light years beyond what is available in Provo. I would never suggest otherwise. I was just blown away by the frequency of teriyaki joints. Perhaps that perception is more true in the outlying areas than in Seattle proper.

I took your recommendation and took my wife to the Waterfront Seafood Grill last night. It was fabulous. Thanks for the tip.