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(http://img.photobucket.com/albums/v675/preist/20130620_123339_zpsff7ec33b.jpg)

who here has had this spicy Korean delicacy?

nobody?  xina?  you guys on strike or something?

she's out for a bit. i cant remember if Ive had it or not.

i usually get some kind of sizzling rice bowl when I do korean.

that shit looks good tho preist.

was it hot enough for you?

I've made variations of that several times.  Although I didn't know it was called that.  The other spelling looks more familiar to me. (jjamppong)

no, it wasn't hot enough, and it was a li'l fishier-smelling than I've had before, there was no beef and there was no sea cucumber.  but my main complaint was the noodles.  these were only slightly chewier than chow mein noodles.  the champong noodles I had previously become accustomed to are like none other I've ever had:  they're white, roughly the shape of chow mein noodles but slightly thicker, and their chewiness was unrivaled.  the first bite is almost as rubbery/ springy as biting into a squid tentacle.

yeah, these guys spelled it "Zam Pong".  it was a Korean place that also did some Chinese dishes.  my only other encounters with this dish were at strictly Chinese places that made it and it wasn't on the menu.  at least one of those places is gone now and the other is in Fremont and I don't want to go to fucking Fremont!

I love Korean food, especially the pan chan (i think it's called) all the little appetizers they give you. I've never had that soup though.

I like the spoons they use. I once saw an Asian porn vid where she jacked some dude off into one of those spoons then she ate it..it was cool as fuck. 

way to stay on topic!

Never had Korean food. Never been jacked off into a spoon either.

I make bibimbap often and something aboot that spoon thing is jarring a distant memory. *chin scratch smiley*

There's a Korea Town on west Dempster near work - the one my mother in law likes is not very good but it's very authentic and they have a lot of weird ass soups.

I don't get it.  this "Korea Town", is it a restaurant or an entire Korean district located on one street?  also, by not very good but very authentic do you mean not Americanized like Chinese food?

There is a rice noodle that is super chewy. Same stuff they make rice cake out of (like noodle but in block form). Or is it buckwheat.

Need Xina...

Quote from: Lumpy on June 24, 2013, 02:12:56 PM
There is a rice noodle that is super chewy. Same stuff they make rice cake out of (like noodle but in block form). Or is it buckwheat.

Need Xina...

reporting for doody! ;)

udon?
(http://i-cdn.apartmenttherapy.com/uimages/kitchen/2010-03-24-UdonSoup.jpg)

maybe not? these arent made from rice.

i've had Champong in Seoul at a lovely restaurant that was next to a cheap hotel i stayed in; didn't realize it was a brothel til about 3am.

way chewier than udon.  about the same thickness though, or slightly less

udon al dente?

like these? i don't know whose noodles we're talking about now. Lumpy's noodles or the noodles that Boxy Brown had or choice C - none of the above.

(http://img.foodnetwork.com/FOOD/2009/12/13/FNM_011009-W-N-Dinners-011_s4x3_lg.jpg)

no, round like udon.  those are like linguini

This is what I was thinking of (re: rice cake) but maybe that's not it (I meant in noodle form, too)

(http://media.maangchi.com/wp-content/uploads/ingredients/ricecake-733361.jpg)

Bunch of info via Google ("chewy Korean noodle") but no definitive answer, and I don't feel like digging. Could be the right noodle for bowl #2, just not cooked the same way. Or different noodle.

Either way, I would eat the shit out of both.

There's a spicy tofu casserole (in fiery red sauce, with kimchee) that has slices of chewy rice cake in it... yumm-oh

I think it's called rice cake, I dunno :*(

the more I read on this, it seems that perhaps it was a Chinese dish that got Koreanized somewhere along the way.  Chinese restaurants = Chinese noodles?  I'm thinking:  very possibly.  next stop- Chinatown!

get on this with all haste Shaft:

http://trayt.com/q/best-champong-in-Chicago-IL

make yourself useful and report back

Quote from: priest on June 27, 2013, 01:12:53 PM
the more I read on this, it seems that perhaps it was a Chinese dish that got Koreanized somewhere along the way.  Chinese restaurants = Chinese noodles?  I'm thinking:  very possibly.  next stop- Chinatown!

and then that Chinese dish was Japanesed and became Champon. tis a delicious cycle.

hold the phone.  I went to Shanghai Restaurant yesterday and the dude never heard of champong.  so I ordered the chow mein with the shanghai noodles and they were only slightly chewier than regular chow mein noodles, which aren't particularly chewy to begin with

not that you assholes give a shit, but I'm now fucking forced to go to neighbor664 and Dr.Zayus' beloved hell hole known to sane people as FREAKmont to seek the troo champong.  and yes, I'm going to report back whether you like it or not.

ps- Shaft, I was just kidding- don't go to that place.  seafood is to Illinois as vagina is to boltthrow

Get a kimchee stew (hot pot) with rice cake (etc). You will still be chewing the next day.

Rice cake.

Maybe this?
http://en.wikipedia.org/wiki/Jjolmyeon
http://en.wikipedia.org/wiki/Jjolmyeon (http://en.wikipedia.org/wiki/Jjolmyeon)

I will take both links to The Palace Chef for confirmation/ refutation.  until such time, enjoy the loving embrace of Samson's marquee headlock

you dont even have to leave your house anymore Preist.
(http://rrrater.wpengine.com/wp-content/uploads/2011/09/2011_9_27_516_002.jpg)

I've had the conventional ramen packet equivalent, very good.  not even near close to the real thing.

you should check this place out- they got it for lunch and use wheat flour noodles:

http://www.redlanternseattle.com/

i looked at the dessert menu - hngggggggggggg. oh man, i went to this little Afghani restaurant in Seattle, but i can't remember the name. i wish i could afford to live on the west coast. who wants to adopt a 38 year old with a bratty inner child?

Quote from: priest on July 02, 2013, 03:02:24 PM
I've had the conventional ramen packet equivalent, very good.  not even near close to the real thing.

you should check this place out- they got it for lunch and use wheat flour noodles:

http://www.redlanternseattle.com/

downtown  >:(

Id rather go hungry

I've been to downtown Seattle and it didn't seem worse than Fremont.  what's the dealio?  ducking coke dealers?

parking and traffic are unbearable.

Id rather clap my dick between a pair of golf shoes than do that.

And the hipsters, you forgot them.

they are in ballard and fremont...and yes, downtown  :'(

Seattle sucks, there I said it.

I kinda figured that from the whole nirvana thing..

I heard Candlebox is touring or playing or some shit. Made me spit out whatever I was eating. Goddamm was that some of theee worst shit ever.

Why did that make you spit it out? I would have been like oh how lame and then just forgot about it. I wouldn't have got all dramatic and start spitting shit out.

(http://img.photobucket.com/albums/v675/preist/20130710_201742_zpsd8d0a4a7.jpg)

finally.  free kimchee appetizer!  I got potstickers too.  why?  BECAUSE I'M NOT FAT ENOUGH.  they were excellent btw.  they give you six but I ate 2 cuz I couldn't wait while the soup was being made.

(http://img.photobucket.com/albums/v675/preist/20130710_201824_zpseb092f01.jpg)

noodles were great, broth was seriously lacking heat, and no beef or sea cucumber.  was last here about 7 years ago with an Asian dude.  maybe they gave me the watered-down white boy version this time.

afterward, I asked the chef what the noodles are called.  he said, "handmade"

"handmade"...nice ;), worth going back for that alone Id imagine.

That looks good as hell.

That looks killer but yeah would prolly need more heat.

There's a bottle of ground chili peppers on the table in his pic.

priest, I've had those noodles in your 1st post, at a Chinese rest. Very al dente, big round suckers. Love 'em! If they're Shanghai good to know. I thought the cook told me they were turnip noodles? Or some wierd thing. Def not rice nor potato. A nice white somewhat gelatenous and round. Do Korean's use Fish Sauce? (Vietnamese do). Maybe fishy due to that. Man, I like the heat too! The pepper loaded dish on menu Shaft posted, I WILL check that out. Due trip that neiborhood soon. I'll bring my camera!
Yay noodle soup!

All this talk make me hangry fo hot spicey noodle dish.  Maybe tomorrow not so hot round I make hot spicey noodle dish with pork and seafood.

Sichuanese, perhaps? Wait, you gotta have a Sichunaese peppercorn for that. Make tongue feel like nettle.

First thing morning make wang rike wood.

man go through turn still sideways going to Bankok

This thread inspired me to make one of my korean-ish soups.  Super spicy with beef, shrimp, fresh made seafood stock, barely cooked udon and some other stuff.

(http://i228.photobucket.com/albums/ee74/spicoli420_2007/IMG_11411_zps1508632e.jpg) (http://s228.photobucket.com/user/spicoli420_2007/media/IMG_11411_zps1508632e.jpg.html)

damn that looks good.  what are those meatball-lookin' things in the middle?

Leftover batter fried zucchini.

how did you make your seafood stock?

Onions,celery, garlic, carrots, salmon carcass, shrimp shells, salt, pepper, bay,........

Then added gochujang, fish sauce, and some sambal olek for the base.

nice combo, I've been trying to make seafood stock for ramen and it's never quite seafoodie enough. I bet fish sauce would do the trick.

Shrimp shells seem to be the fishy additive I've found.  So when ever I make shrimp the shells go in the freezer.  You can add them to chicken stock too and you still taste the fishy.

I've made shrimp stock numerous times, occasionally it gets a little iodiney.

iodiney?

I save shrimp tails, lobster and crab shells and any shells from mussels etc in the freezer. defrost and then put them in a baking dish, add butter and roast for a while til the shrimp and lobster shells are a bright color. take out, deglaze pan, add more spices and water; then reduce it. a little sake or awamori if I have it. still not seafood enough for me, I guess I need more shells or to use a fish carcass or two. 

Sometimes shrimp has an iodine taste to it and boiling those shells seems to concentrate it.