(apology for the bad photo quality...took them with my phone)
Before you decide to "un-bookmark" this food blog because it hasn't been updated for so long (by my obsessive blogging standard, that is), I would like to appeal to you by saying that I was stuck in Gapyeong for a week in the middle of nowhere with 80 high school students so I had no chance to eat out at a restaurant. I endured cafeteria-style food that served almost all pork entrees. As soon as the conference ended, we ventured out to Seoul and went to a restaurant that specializes in tofu. Yum!
The freshly sliced tofu with scallion kimchi and bean sprouts. The tofu tasted very fresh and it dispersed in my mouth. The scallion kimchi had too much red pepper flakes that I was afraid I would have flakes stuck in my teeth.
We also ordered a seafood scallion pancake. The pancake easily served four people. I think the restaurant made it with too much flour and egg though. When Mom makes it, she mostly uses scallion and other vegetables so it tastes more healthy. She also uses less oil, whereas this pancake was quite greasy.
The soy bean stew, called Chung Gook Jang, is slightly stronger in flavor than the traditional ddenjangjiggae. It's an acquired taste.
Kongbiji is the thickest soy bean stew. It has chunks of tofu/bean curd. Yum!
There were so many tofu-based side dishes and vegetables on the side.
Overall the food tasted fresh and healthy, except maybe for the scallion pancake that was cooked in too much oil.
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