Cycle 14 – Item 273

POST 5,021

5 (Thu) October 2023

Yusanseulbap (with Laoganma)

3.0

from Shanghai

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with W and IZ

Try Every Rice Dish at Shanghai (see TERDS)

Chili crisp/crunch is a Chinese condiment.  While formulations very widely, the essentials include bits of dried chili deep-fried in oil with garlic and other aromatics.  The most well-known commercial brand is Laoganma (see generally 13.349 Laoganma with Steamed Rice & Fried Egg).  All the rage in America these days, where it’s now paired with non-Asian mainstream fare, such as burgers, pizzas, even desserts like ice cream.

In August, a cookbook called Chili Crisp was published by James Park, a Korean-American recipe developer / YouTuber.  Currently the #1 Korean cookbook on Amazon, the first print run already sold out.

We are collaborating with the author to promote the book while he’s in town for a couple weeks – stay tuned.

No time to make chili crisp from the book, I was inspired to use Laoganma from the jar.

The condiment paired very nicely with the yunsanseul, which is inherently kinda bland.

(See GLOBAL FOOD GLOSSARY)

(See RESTAURANTS IN KOREA)