Comments on: Lechon Kimchi Jigae a la Marketman

By: Bob

Bob — Mon, 10 Oct 2011 15:41:14 +0000

Two cents: I’d suggest that you remove any bubbles on the soup when shooting such dishes. It looks like it went sour already. Enjoyed your blog nonetheless.

By: Kasseopeia

Kasseopeia — Mon, 15 Aug 2011 17:59:30 +0000

I developed a taste for kimchi when I spent 7 weeks eating different types on a daily basis on a trip to Seoul.

… and if that dish makes it to Zubuchon’s menu, you can bet your last Korean won I am trying it. Hehehe…

By: sur

sur — Mon, 15 Aug 2011 17:12:03 +0000

like you, i had a korean roomate in undergrad school and this brings back olfactory memories of a tiny dorm apartment with jars of homemade kimchee of many varieties. and the soups — and the permeating steam resulting from the creation thereof.

the jarred vietnamese chili paste now serve as my base for creating kimchee– using mostly daikon or napa or reg cabbage or bean sprouts for quick ‘un-aged/un-riped’ kimchee.

your version sounds like the intersection of two distinct korean soups: the chigae and the soon-doo-bu.

notwithstanding that i am a pinoy, i think the comfort i find in korean food [in the form of a dozen banchans spread on a table with steaming rice] would consist my last meal on earth.

[reference: chang rae lee’s essay NYTimes: https://tinyurl.com/3gv44mt ]

By: Marketman

Marketman — Mon, 15 Aug 2011 13:01:56 +0000

EbbaBlue, we do a lechon “kinilaw” style meaning cooked lechon marinated in the vinegary dressing of the visayas… it’s interesting, and served chilled… As for a bagnet salad with bagoong, I think I have a similar dish though not a salad in the archives…

By: EbbaBlue

EbbaBlue — Mon, 15 Aug 2011 12:56:51 +0000

All these dishes “con lechon” is really pushing me to order a small lechon de leche that this family boast is Cebu style – and then I myself is going to try different dishes too.

Many chinese/vietnamese stores here sells lechon everyday, but it’s Chinese style seasoning makes it taste like strong Peking Duck flavor. There’s a spice in it that I don’t favor much.

Last weekend I was watching Pinoy Foodie on my GMA channel and they made some “bagnet salad (with bagoong)”. It looked yummy… so I was wondering if Zubuchon salad will be good? Maybe I will try it when my order of lechon comes.

By: Footloose

Footloose — Mon, 15 Aug 2011 12:05:37 +0000

An assembly of three of my favorite food items: Taofu, kimchi and lechon. What’s there not to like?

@Tenbreedmountaindog, juice mio, now that’s taking blaspheming to a whole new succulent level.

By: Ryan

Ryan — Mon, 15 Aug 2011 06:59:53 +0000

This is a very timely post! I’m actually making kimchi now!

By: millet

millet — Mon, 15 Aug 2011 03:58:00 +0000

crispy lechon flakes would be yummy on bibimbap and in kimbap (korean maki)!

By: Mary Kim

Mary Kim — Mon, 15 Aug 2011 01:10:44 +0000

MM, kimchi stew is also great with canned tuna.
Pork belly is fatty so they also use shanks and other meaty parts with less fat.

The best stew is often from a kimchi more than a year old.
I’m craving for lechon paksiw whenever i eat kimchi stew here~.

By: natie

natie — Mon, 15 Aug 2011 01:06:28 +0000

haayy–now i’ll go to the fridge, get a small bowl of kimchee and have that with my left over pork sinigang–ka gutom ang post ni MM