THE FOOD

Salicicon de Marisco

Every summer tapas meal needs Salpicon de Marisco (seafood salad) and it was a must have at our dinner as well.  Since we were designing a menu highlighting the similarities between Korean and Spanish foods, we chose this version from northwestern Spain.  It had all the things Korean's love like octopus, pickles, and onions in one beautiful dish plus olives, one of the few imported ingredients we allowed ourselves.

THE QUANDARIES

Let's be honest, this recipe sounds really weird, yet there weren't any big issues making it because the core ingredients were the same between countries.  Of course, we still had our doubts about how this would turn out out since it's a delicately flavored dish and we were changing the light ingredients that add the melody which make the core ingredients work together.  Thankfully, everything came together from the pear vinegar to the pine nut oil.  Even the sweet pickles found the perfect home next to bacon stuffed green olives.  The salad was delicate, yet rich in balanced, diverse flavors.

THE SOLUTION

1 lb fresh boiled octopus

1.5 lbs fresh boiled shrimp

1/2 red bell pepper

1/2 yellow bell pepper

1/2 finely chopped sweet onion

2 medium sized sweet pickles

two handfuls pitted stuffed green olives of your choice

Pear vinegar

Pine Nut oil or Extra Virgin Olive Oil

Sea Salt to taste

Black pepper to taste (optional)

Bring a pot of water to a boil.  Add octopus.  Let it boil until easily cut with scissors.  That's right, when it's done it easily cuts and is no longer rubbery.  After it's finished cooking cut it up into small bite size pieces.

Bring a pot of water to a boil.  Add whole shrimp.  Cook 3-5 minutes or until firm and fully pink.  Clean the shrimp and - if medium or large size) cut in half or thirds.

Dice up the onion, bell peppers, pickles and olives.

Toss everything together in a bowl with oil, sea salt, vinegar, and a little pepper.

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Building the a love for fresh herbs.

THE FOOD

Every summer tapas meal needs a salad, and since it's summer in Korea we decided on one that included all the local favorites: watermelon, cucumber and tomatoes.  

THE QUANDARIES 

If you have ever been to both Korea or Spain you know that both places can't get enough watermelon, cucumber or tomato so they are perfect choice for a fusion salad to highlight the similarities.  The biggest issue was how to make it all fusion-y.  We only made a few small changes.  Of course, the taste was just perfection.  You can't go wrong with fresh fruit and herbs.

THE SOLUTION

1/4 large watermelon cubed (or any other melon you have on hand)

1 cup cherry tomatoes cut into quarters

1 medium cucumber or 1/2 one large cucumber cubed

1 tablespoon fresh cilantro

1 tablespoon fresh basil

3 tablespoons pine nut oil or olive oil

a pinch of salt

a pinch of korean red pepper (optional)

We don't need to make this too complicated.  This salad is very simple.  Cube everything up in smallish cubes and toss together with oil, herbs and salt.

Cooking Note: This recipe is great for kids.  It's easy to make, healthy and they will love to eat it all.  It's also a wonderful recipe to help them develop a passion for the taste of fresh herbs.

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  THE FOOD

  Spicy Kimchi Spanish Tortilla

  
  

  As you have realized, we are huge fans of Spanish food, especially tapas.  One of the most popular tapas out there is the tortilla and it's delightful, however, after living in Korea it is also a little bland. So we decided to fancy it up a bit.  We also went all local all the time on this one.

  THE QUANDARIES

  Of course, "all local" means we needed a tasty solution for olive oil.  We found what we needed in a Gangwon-do focused outdoor market in Seoul - locally produced Pine Nut Oil.  It's a fantastic substitute for olive oil because it has a delicious full-bodied flavor that doesn't over power everything else.

  THE SOLUTION

  
  
  1 medium onion
  
  
  1 - 2 cloves garlic
• 4 medium potatoes
• 3 tablespoons Korean pine nut oil or olive oil or reduced pork fat
• 6 large eggs
  
  
  1/4 - 1/3 cup thinly cut kimchi (not packed)
  
  
  1 spicy pepper
• salt and black pepper and Korea red pepper to taste
  

  
  
  
  
  First, prepare your ingredients. Cut onions into thin "half moon slices.  Peel and thinly slice the potatoes. Peel and thinly slice the garlic. Cut up the kimchi into medium strips.
  
  

  
  
  
  Second, heat an 8-10 inch frying pan and add a tablespoon of oil.  Add onions, garlic and kimchi together in the pan and toss for a few minutes, then add potatoes and cook on low to medium heat for about 20minutes.  Add salt, black pepper and Korean red pepper to taste. Watch them carefully so that they cook evenly and don't brown heavily.
  
  

  
  
  
  Third, prepare the eggs.  In a bowl beat together six eggs, when potatoes are finished cooking add to the eggs in the bowl.
  
  
  Fourth, add oil to pan(s).  (We use two small caste iron skillets for ours, but you can also use one 10inch skillet if you would rather.)   Keep the heat on low.  Add your eggs and potatoes back into the pan and let them slow cook for about 20minutes. Make sure they don't get too brown.  When they are nearly fully cooked, you need to CAREFULLY flip them over in the pan and cook the other side.  This is the hard part.  You might need two spatulas, or you can use a lid to flip it onto and then slide it back into the pan.
  
  

  
  
  
  Once you have browned both sides you can eat right away, or keep in the fridge for snacks.  This is fantastic cold or hot.  We love to make these on Sundays and try to keep them around for a few days.  Although, to be honest, we often eat them right away because they are too delicious.
  
  
  If you are super into Korean food like we are, we also eat them with a little Kimchi on top.

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The Food

Spanish Korean Rice

If you have tried Spanish rice, you know it makes everything better.  It's filled with soft warm flavors that mix with foods from all parts of the world.  In Korea, we have found ourselves often thinking, "This would be amazing with Spanish Rice!" when we are eating local specialties.

The Quandaries

The biggest question we had when we decided to make this recipe in Korea was, "What type of rice should we use for the perfect Spanish Korean dish?"  Well, since we want our fusion food to be as fusion as possible, we chose Jab Gok Bap a traditional Korean mixed rice containing dried black beans, barley, brown rice, millet and short grain white rice. 

 The Solution

• 2 tablespoons olive oil (기름)
• 1 onion, chopped fine
• 3 garlic cloves, sliced
• 1.5 cups Jab Gok Bap
• 3 cups chicken broth or vegetable broth or water
• 5 tablespoons cooked and diced tomatoes
• 1 teaspoon oregano
• 1 tablespoon dried Korean red peppers
• 1 teaspoon salt (소금)

First, finely chop (썰다) up the onions and slice up the garlic.  You don't want big chunks so make nice little cubs.



Second, heat olive oil in a pan and saute (볶다) the onion and garlic until lightly brown.



Second, in a rice cooker, combine the rest of your ingredients.

Third, mix up (뒤섞다) the ingredients well.

Fourth, add water or broth.

Fifth, cook until rice is light and lovely.
This is excellent as the start for your Spanish Bibimbap (비빔밥).

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THE FOOD

Spanish Babimbap
비빔밥

Of course, since we live in Korea, the first thing we had to make with our Spanish Korean Rice was Spanish Bibimbap (비빔밥).  "What's Bibimbap (비빔밥)?" you ask.  Well, it's a filling and tasty Korean meal popular with locals and visitors.  Perfect for lunch or dinner, it's loaded with veggies and healthy grains.  You can also add chicken (닭고기), beef (소고기) or seafood (생선) if you are feeling a little fancy.

THE QUANDARIES

Well, to be honest, the biggest issue is choosing what delicious veggies and greens to use to create the perfect fusion flavor.  For our Spanish version we mixed traditional Korean veggies with a few new favorites to create our ideal taste, however, we encourage you to have fun with this and try different combinations.

THE SOLUTION

1 Cup Spanish Korean Rice (밥)

1 Fire Roasted Pepper

1 Cup Spinach

2-3 Mushrooms

1 Baby Bok Choy

1 Table Spoon Chopped Green Onions

4 Cherry Tomatoes

1 Egg

Hot Sauce
Two Dashes of Paprika

Salt to taste

Optional Ingredients: 

4 Medium Shrimp
1 Small Julianne Carrot 

1 Table Spoon Kimchi (김치)

1/2 Avocado  

First, prepare your vegetables (Pepper, Spinach, Mushrooms, Baby Bok Choy, Cherry Tomatoes).  We like to fire roast our peppers.  This brings out their sweetness and it's a very popular Spanish cooking style.

Our other vegetables are sauteed (볶다) in olive oil instead of sesame oil in order to help give them more of a Spanish flavor.  You can add a little salt and a few dashes of paprika if you like as well.



Second, create a bed of Spanish Korean Rice.

Third, carefully create a lovely spread of vegetables in sections.  Not mixed together yet.

Fourth, Fry an egg over easy and place it on top of the vegetables.  Then sprinkle with lots of your favorite hot sauce and some chopped green onions and a few dashes of paprika.

Cooking Note: You also want to make sure your egg has a very runny yoke so that when you break it it runs into the rice and makes a sauce.

Finally, it's time to mix it all up.  Before you bite into your creation, you will need to mix it all together in order to combine the flavors.  This is the fun part.  Using two chopsticks you can cut it together so that the eggs and hot sauce combine and mix into everything.

Now it's time for you to eat!!!

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THE MISSION

Think locally, eat globally.  We believe that the world is at our doorstep if only we dare to step outside.

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.

This May, in partnership with Come Together Korea, we will host the first of three meals which present Korean ingredients and traditional foods melded with global cuisine.  The food will be a delightful blend of what we expect and what we've dreamed of.  Sourcing our ingredients from local vendors, we wish to share the joy of discovering the global potential in our own backyard.

Please note: these events are hosted and presented by people who love food.  We do not own restaurants, stores or sell products.  We are simply a group of food lovers who love to explore and share the world and the cuisine around us.

THE TABLE

Hosts: Come Together Korea & The Expat Table

Date: Saturday May 11th @ 6 pm

Where: Seoul (Exact location to be announced)

 
Guest Country: Spain

Location: To be announced  

Featured Guest: Rowan Chadwick
Read his article DIY Beer: Brewing a Fine Ale at Home

We are excited to announce that we will feature home brewed beer especially created for this event.  In addition, the brewer will be joining us to share his knowledge and stories of beer in Korea.  

Reserve Your Seat: 

THE VALUE 

All A Chair At The Table meals are priceless, however, contributions based on the ones experience are appreciated.  During each meal a vessel will be placed at the end of the table.  Guests are encouraged to contribute an amount equal to what the meal was worth to them. 

The more guest value the meals, the more often our volunteers and contributors will host them.  The funds will be used to buy ingredients, secure locations and otherwise present increasingly interesting meals.  The table will exist as long as it adds value the lives of those that participate and attend. 

THE CONVERSATION

We have saved a seat just for you.  It's not just the food that makes the meal, but the company we keep.  So pull up a chair and join in the culinary conversation.
What are your favorite substitusions?
How small is your kitchen?
What do you wish you had?
What have you found you can live without?
What's your favorite new ingredient?
 Share your discoveries with us and the world.   Join us on Facebook and celebrate global dining from a local perspective.

THE INGREDIENTS

We source all possible ingredients locally.  Our buying begins locally with many of our ingredients sourced from surrounding farms, and our menu is limited to only three items which are from the global market place.

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Salt Sit

During my search for the perfect fusion tapas 

made with Korean ingredients,

I realized I needed Spanish cured sardines.

Pear Vinegar Bath

I used this recipe from The Spanish Hipster:

http://www.spanishhipster.com/2011/04/cured-sardines-recipe/

but made a few changes.

I let them cure for 6 hours

(because I needed to go to work)

Experimented with lime juice 

(because I was out of lemon)

Used Korean Pear Vinegar

(because I don't like imports)

Oil Bed

The result was just delightful

and perfect for my toasts.

Perfection with fresh cheese.

 

NOTE: You might not want to let them sit in the salt for six hours if you are planning to eat them on their own.  I like the longer salt bed because they last longer and are great with other plane ingredients.

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So begins the big adventure.

Melding together

Spanish Tapas

and

Korean Side Dishes

The first thing I needed to do 

was pick three flavors  that worked together

from each country.

These make the pallet 

for painting the recipes.

This required making lots of little toasts.

The first try.  Tastes great, but not even close to what I'm going for.

 

Total bust.  Too much soy.  Too much olive.  Too Soggy.

FLAVORS

The first toasts, 

although delicious,

were not well balanced flavor wise.

They were too "Korean".

After a few more tires I found the perfect balance.

From Spain I chose:

Lemon

Olive

Paprika

From Korea I chose:

Soy Sauce

Spicy Peppers

Fermentation

This was ugly as heck, but a lot more delicious and sent me down the right path.

TEXTURE

After that I needed to refine my textures.

"What?" you ask "Textures?"

Yes, believe it or not texture

is as a key part of fusion cuisine.

I consider it equally important to taste.

Spanish food has a lovely 

balance of crunch and smoothness 

that's critical for it to "taste" Spanish.

At first my toasts just didn't have it.

 

The perfect crunch was found in:

Toasting the bread

Making goat and soy cheese.

Using lotus root

This was where I started really picking up speed.

INGREDIENTS

Finally, I had to decided what was going in things.

The two cuisines have a great deal in common,

but I still needed to narrow it down.

So this is what 

I'll be making the tapas out of.

CROSSOVER INGREDIENTS

Chicken eggs

Quail eggs

Sardines

Eggplant

Peppers

Potato

Squid

Shrimp

Mushrooms

UNIQUE INGREDIENTS

Lotus Root

Olives

Olive Oil

Kimchi

Korean fruit wines

In the end I knew just what I needed to take it to the next level.

 WHAT'S NEXT?

After this I need to work on 

marinating my own lotus root.  

The stuff from the market is just too strong.  

It needs to be less intense.

It needs to float inside the recipe, 

not stand out on top.

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