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)