Sushi..........at Emory??

Eel Avocado Roll: http://www.genjiweb.com/genji/genji_nutrition.html?GC=5

Falafal King might not seem like the best place to get your sushi fix, but they do serve a pretty good eel avocado roll.  Located in Emory Village, Falafal King is known for not only their signature falafel sandwich, but also the wide selection of sushi that you can’t really get anywhere else in Emory. 

One roll of sushi comes with eight pieces of nigiri with sides of wasabi and pink pickled ginger.  You can decide how much or how little of the wasabi you want in soy sauce.  For me, wasabi is essential for truly enjoying a role of sushi, so I always stick all of the wasabi that they give me into as little soy sauce as possible.  The pickled ginger is also critical to encapture the full flavor of each piece of sushi.  Usually eaten after every piece of nigiri, the ginger cleans your palate and makes consecutive bites just as tantalizing as the first.  For me, pickled ginger was an acquired taste; if you have trouble disliking the taste, but want to get used to it, I recommend that you try minute portions of the ginger at a time.  You only get eight pieces of nigiri so might as well savor every possible nibble. 

The last time I was there, unable to control my urge for sushi, I ordered the eel avocado roll.  As you could’ve guessed, the roll consists of a seaweed roll covered on the outside with a layer of rice with generous portions of eel and avocado on the inside.  Each nigiri is glazed with a tangy, brownish sauce that, combined with the sweetness of the eel, makes each piece to die for. 

The price-to-quality ratio for sushi at Falafel King makes it perfect for college students trying to eat well on a budget.  Although the amount of sushi isn’t enough to make the average person full, the quality and hospitality of the Korean owners are definitely worth the price.  And who knows, you might meet your food-loving college English professor here ;).

Would you like your noodles cut?

Mul naengmyeon

http://ladymoon29.blogspot.com/2010/07/korean-

cuisine-to-beat-summer-heat_24.html

What’s better than a glass of ice cold lemonade on a hot summer day?  A giant bowl of Korean naengmyeon.  Usually served in a large stainless bowl, naengmyeon, meaning “cold noodles” in Korean, consists of long and abnormally chewy noodles, cold and refreshing broth, half of a boiled egg, and an assortment of vegetables.  The way my mom makes it, she throws in cucumbers, Korean pears (yes, they are different from regular pears), radishes, and occasionally slices of beef.  If you order this at a restaurant, the server will usually hand you containers of vinegar and/or spicy mustard to put in the broth.  I prefer my naengmyeon with a moderate amount of vinegar and a lot of mustard to give the broth a nice and tangy kick.  The server will also ask if you would like the noodles cut.  Although it makes them easier to eat, the noodles traditionally represent longevity, so some people prefer to struggle.

As with most dishes, there are multiple variances of naengmyeon.  The original type of naengmyeon is mul (water) naengmyeon.  Bibim naengmyeon does not have any broth and is usually mixed with gochujang, a spicy traditional sauce made from red hot peppers.  Hoe naengmyeon, a personal favorite, is naengmyeon with spicy raw fish, usually skate.  

Bibim naengmyeon

http://www.sempio.com/eng/recipencooking/recipe/searchResult.asp?

page=10&keyWord=&scate=&cate1=&cate2=

Hoe naengmyeon

http://www.ifood.tv/network/hoe_naengmyeon

 

If dining at a Korean restaurant, ordering a side of galbi (Korean marinated beef ribs) with your naengmyeon is almost essential.  Most restaurants have combos that come with naengmyeon and a side of galbi for only about five dollars more, a deal well worth getting.  

http://adelicafefoods.com/galbi-korean-food-recipe/

Whether it being mul naengmyeon or hoe naengmyeon, at home or at a restaurant, with galbi or without, this Korean dish is truly one that I cannot get tired of. 

Tteokbokki

Immediately after taking my first bite of DUC food, I was already starting to miss my mother’s Korean cooking.  Don’t get me wrong; the food at the DUC is not bad at all.  The hospitality and variety of foods are not things that you find in normal cafeterias.  But, having lived eighteen years eating primarily the same style of food, the desire, or sometimes even slight hallucinations, of eating Korean food is unending. 

Source: http://ask.nate.com/qna/view.html?n=8756189

One of the most popular, which also happens to be my favorite, Korean dish is tteokbokki.  Tteokbokki is a hot and spicy stir-fry dish that typically has sliced rice cake and odeng (fish cake; it tastes better than it sounds).   Other ingredients include various meats, green onions, carrots, eggs, mushrooms, and onions. 

This dish was originally only for the Korean royal court and wealthy individuals.  Traditionally, the dish was more pungent and less spicy.  The modern version of tteokbokki uses a sweet and spicy sauce called gochujang. 

There are also several variations to this dish.  One of my favorites is adding noodles, or ramen, to the dish.  Even replacing the rice cakes for the noodles can be a delicious change.  It also makes the meal more filling, as it is normally considered a snack. 

Source: http://nomadichimee.blogspot.com/2010/10/duk-bok-ki-spicy-rice-cake.html

Tteokbokki is commonly sold in street carts in Korea.  If you ever have the chance to go to Korea and sample some of the cuisine, you will most likely come across these vendors all over the country.  The authenticity of street cart food cannot be questioned; however, sanitation is a problem due to the lack of running water in these street carts.  Personally, I’d say it is worth the risk, but just to convince some of you out there, chili peppers are actually known to have an antibacterial attribute.  Good luck with all the other types of street cart food though.