1 (Fri) April 2011
Pan-Seared Ribeye Steak in Garlic-Mushroom Gravy with Hasselback Potatoes
-Oksu, Seongdong, Seoul, Republic of Korea-
Those little white things in the gravy are lumps of flour, not garlic; should’ve started with a roux rather than adding the flour at the end – it was my first pan gravy.
That perfect crust, that perfect rare are the result of precision pan-searing and finishing off in the oven – it was not my first steak.
On an entirely unrelated note, Korean vocabulary often confuses me because many words are derived from Chinese characters, but those characters are frequently homonyms that mean different things. For example, “dong (동)” can mean: neighborhood (Oksu-dong), unit (5521-dong (building #5521), frozen (dongtae (frozen pollack)), east (Dongdaemun (East Great Gate)), bronze (dong medal (bronze medal, like in the Olympics), same (dongsi (simultaneous)), action (dongjak (movement)), zoological (dongmul (animal)), infantile (donghwa (child’s story), and even more. In Chinese, these meanings are differentiated in speech by the various tones, and in writing through their unique characters. But in Korean, they’re pronounced the same, written the same. Drives me nuts. W: “Koreans are never confused.”
(For more details re food, see WHAT)
(For more details re venues, see WHERE IN KOREA)