Hiatus Over

How many of us out here have started a blog only to take a semi-permanent hiatus after a few months, weeks or days of writing? I made it 4-posts in before my blog went silent. But, I'm back. 

Since my last post (July 2011): I moved from Seoul to Chicago, got engaged, moved from Chicago to SF Bay area, got married and started a new job. And because I no longer live in the land of garlic, kimchi and bbq, I'll be talking about things to do and places to go in the Bay Area.

Until then, here's a little review of what I've been up to since March 2012.

03/05/12  Married in Korea

03/07/12  Signed contract with immigration lawyer 

03/27/12  MS sent signed I-130 visa forms to lawyer

03/28/12  E sent signed I-130 visa forms & check (for US Homeland Security) to lawyer 

03/29/12  Lawyer received forms from MS and E; expected time for submission-week of April 1, 2012

04/03/12  I-130 visa request sent to Immigration Services!

04/05/12  I-130 packet confirmed delivered at PO Box in Chicago for Immigration Services

04/10/12  Check cashed by USCIS

04/12/12  USCIS sent lawyers confirmation of receipt of I-130 form

        ***WAITING GAME BEGINS-CUE THEME SONG FROM JEOPARDY***

07/11/12  Our I-130 Immigrant Petition was approved!!! Now we need to wait (approximately 45-days) for the USCIS to send our information to the National Visa Center to begin the next phase of our visa journey.

08/13/12 Lawyer mailed original and translated documents to the NVC

08/14/12  Paid NVC filing fees for Minsoo's paperwork

08/23/12 NVC emailed lawyer and E that a document was missing

08/28/12 E & M mailed missing document from Nha Trang, Vietnam to Minneapolis, MN

09/04/12 Lawyer sent document to New York for another round of translating (TBD if this was necessary)

09/05/12 Document was sent to NVC 

10/04/12 Received email from NVC that Minsoo's visa interview has been scheduled for Nov. 29, 2012

10/05/12-10/22/12 After much back and forth between Minsoo, the US embassy in Seoul and the US embassy help desk, his visa interview was rescheduled 

for Nov. 1, 2012!!!

Soy+Sugar=Satisfying-Andong Jjim-dalk (안동 찜닭)

By far, the rainiest 'rainy-season' I have experienced in Korea yet. I think even native Koreans would agree with me. This sort of weather makes me want to stay at home, read a book and nibble on whatever might be in the kitchen cupboards. But after receiving a promising email from a possible job offer in the states, my boyfriend encouraged us to brave the weather and indulge in some Korean cuisine. We headed to Myeong Dong in search of Andong Jjim-dalk (안동찜닭). I first tried this dish based on my ex-roommate's recommendation almost 2-years ago-thanks for the addiction, MeeJung!


Fortunately Myeong Dong boasts more Jjim-dalk restaurants than Cheongdam doles out double-eyelid surgeries. Once inside the usual restaurant, we ordered the jjimdalk that comes with 1/2 of a chicken. This easily fed 2-people. We had to order one bowl of rice, we are, after all, Korean.


It's a beautiful soupy-casserole of steamed, cut-up chicken (skin-on & bone-in), red peppers, garlic, softly stewed onions, potatoes and carrots. Other veggies can include mushrooms and spinach-but not too much, the main idea of this dish is the chicken and starchy-glass noddles, which are definitely chewy and definitely drenched in a sweet, spicy soy sauce. You can enjoy the extra sauce with ordered rice. The dish will be brought out on a huge white platter, steamy and inviting-served family style. It is usually made quite spicy, so if you're not a fan of drinking your daily allotment of water in one meal to cool the burn, I'd suggest to order it not spicy (ahn-mae-weo-yo).


This restaurant is in Myeong Dong. From Noon Square Mall (that has H&M, Zara & Cinus theatre), go across the way to Krispy Kreme donuts. Turn left and it is the next building next to the donut shop. It's on the left side. Price: 17,000Won for two people. (Andong is actually the area where the dish was created. Jjim=steamed & dalk=chicken.

Mother's (Chicken Noodle Soup) Love: Dalk-kal-guk-su (닭칼국수)

Growing up, chicken noodle soup was the tangible essence of mom saying, 'I love you and I'll make you feel better.' And living abroad, doesn't everyone need a little taste of home now and then? Even 7,500 miles from my mom, I can still be 'loved and made to feel better' with a steaming bowl of  'chicken noodle soup' (닭칼국수-dalk-kal-guk-su).

I can't decide exactly what I love the most about dalk-kal-guk-su; maybe it's the softness of the noodles (store bought!); the garlicky-saltiness of the broth; perfectly blanched carrot slivers; white, juicy chunks of chicken; overcooked zucchini; or the red pepper flakes (sauce) that adds a kick to the soup that leaves me sucking in air between pursed lips to cool the sting. Of course the 3-small steamed dumplings floating in the broth is an added bonus. And a small bowl of rice is served with the soup, just in case you feel like more carbs!

Whether it's memories of mothers love or a whole bowl of memories, it's too good to miss!

I found this lovely little bowl of happiness in Gangnam. Restaurant Name: Chuncheon Dalk-kal-bi Location: go out exit #7 of Gangnam Station. Walk straight until you get to the movie theater and then you'll turn right at that corner (there's also a McDonald's and Starbucks on the first floor). Walk up the hill then turn left at the first intersection. After 20-30 meters, the restaurant is on your right. It's next to MF Fitness and across the street from Daiso. There is no English on the menu, but there is a picture of a bowl of the soup. Price: 5,500Won

The Morning After Soju

Face it, Korean residents; we've all had our fair share of 'the morning after soju.' And what better way to rid yourself of the chemical after effects than with spicy-cheesy MSG soup. Let's not forget the tuna & mayo! Enticing, no?

Today was a rainy Saturday (thank-you monsoon season), and having had a bit too much soju and beer in honor of my good friend, Angelo's birthday, I was craving something semi-unhealthy. Americans, forget your McDonalds and Pizza Hut. When you're in Korea, you go to your nearest 'fast-food' restaurant for cheese ramyeon and tuna kimbap. Delicious in 5-6 minutes, max.

Cheese ramyeon is a spicy-noodle (twice-fried) soup with egg, sliced green onions, cut-up mushrooms and red pepper flakes, but you throw on a slice of cheese (the waxier, the better) for good measure. It's pre-packaged goodness that can be fixed at home or in a restaurant. Tuna Kimbap is a soft seaweed wrap of sticky rice, veggies (carrot, roots, and sesame leaves), egg, sometimes spam, tuna and mayonnaise. It’s all in the mayo; too much or too little and it’s a mess. Just the right amount and you’re in heaven.

Location: Cheongyangri (Line 1); Go out exit #2 and walk straight about 10-meters. Go across the cross walk then turn right and walk about 5-meters. Yumsem will be on your left. The restaurant's menu has some English and pictures! Price: 5,100Won

Seoul Food-The Intro

This blog is late-1460 days actually; 4-years if you're a maths instructor (or have Asian blood). After 2-years in the Northeast province of the peninsula-Gangwondo and 2-years in the mega-capital Seoul, I've eaten my way through countless Hwae-shiks (Korean company dinners), 'Seoul food'-mother’s home-cooking, after-hours street food and poser fine-dining in South Korea. But I’ve been selfish; I haven’t shared the beauty of Korean cuisine. And you really should be let in on this tasty secret.

Yes, it’s Asian. Yes, it can be cringe-worthy. Yes, random ‘meat’ can show up on your plate. But yes, it is utterly unique in the life of a self-proclaimed Chicago foodie. And yes, it is absolutely worth a second, third and even fourth look at the menu. And once you indulge in it, this love affair will always have a piece of your heart if not a piece of your taste buds.

What I want from this blog is to be able to recommend the full scale of Korean food, whether it’s good, great or just plain ‘delicious.’ My goal is to provide people with recommendations of Korean food throughout Seoul with an occasional side trip along the countryside. I’ll provide pictures, recipes and directions to the restaurant. I’m reviewing the food, the restaurant itself is an afterthought.

With my short introduction out of the way…kap-shi-da; let’s go!