THE ITEM Red Ginseng with Honey Recently we bought this on a whim. It was surprisingly affordable and a pretty color which are two of the most important reasons to try a new food. Plus, red ginseng tastes like dirt which seemed like an interesting flavor profile ...
DEAR DIARY Norma Jean From the USA to Indonesia with love. THE EXPAT TABLE: Where do you hang your apron these days? NORMA JEAN: Ubud, Bali THE EXPAT TABLE: How did you end up in Bali? NJ: I came on a vacation and met some friends who loved the songs I wrote and encouraged ...
THE PERISHABLE Goat Milk Yah, yah, yah. This is going a bit far right? Do we really need to be hunting down free range, green goats milk on the outskirts of Seoul? The answer for us is, "Hell, YES!!" because there are all sorts of reasons to use goats milk ...
THE FOOD Feta We had so much success with our Chèvre / Soy Cheese recipe that we thought we would kick it up a notch. Inspired by a recommendation from Travel This we decided on Feta so that we can try more Iranian dishes, especially some of their great breakfast ...
THE FOOD K-Country BBQ Since half of this cooking team is a born-n-raised Southern boy, it was only a matter of time before this blog went K-country (Our name for Korean Southern fusion food). The first item on our K-country menu is actually a two-fer: Marinated ...
Think locally, eat globally. The Expat Table has been influenced by many things and many places. With over 41 countries and counting, we've tasted and explored until our bellies and eyes were full. Now we are settled down in South Korea and wish to explore and share what we have learned and tasted.
