A Fat Girl's Food Guide to Eating in Korea

Bacon Nachos

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Last weekend, I made the best nachos in the whole damn world! Now, I’ve eaten a hell of a lot of nachos in my time but these are hands down the absolute best ones I have ever had. They were so great that we devoured the pan in minutes and quickly set to making a second batch. They start off with a layer of hand fried tortilla chips, then they are topped with my delicious homemade salsa, next I poured on my beautiful queso sauce, then sprinkled them with crispy bacon, more cheese and chunks of avocado. After they were baked in the oven I then topped them off with more guacamole and sour cream. Pure foodgasms all around, they will definitely be one to go into my foodie hall of fame, and I shall pull them out at any time I need to convince someone to do something they don’t want to do (Mwa ha ha ha).

Ingredients
6 White Tortillas
500ml of soy bean oil for frying
salsa
400g of tomatoes
3 spring onions
2 green chilies (I used the mild version, but you can adjust the heat to suit yourself)
1 handful of cilantro (고수)
2 cloves of garlic
1 teaspoon of sugar
1 teaspoon of enchilada seasoning
2 tablespoons of olive oil
1 tablespoon of balsamic vinegar
1 tablespoon of Sriracha
Salt & Pepper to taste
Queso Dip
150g of cheddar
150g of cream cheese
200ml of milk
1 tablespoons of flour
1 tablespoon of butter
A few drops of Worcestershire sauce
Salt & Pepper to taste
Toppings
1/2 an avocado
5 rashers of bacon
150g of grated cheese

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Directions
1. To make the tortilla chips heat your oil to around 180 degrees Celsius and cut your tortilla into triangles. Fry the chips in the oil in small batches for about a minute on each side until they are lightly golden, then strain and repeat until they are all cooked and lightly sprinkle with salt. You can of course use store bought chips, but these are the best nachos in the world and having self fried ones really makes a big difference.

2. Make the salsa by finely chopping the tomatoes, chillies, spring onions, cilantro, and garlic. Then mix together in a bowl along with the oil, Sriracha, balsamic vinegar, sugar, salt, pepper, and enchilada seasoning. Taste and adjust the seasoning if your mind isn’t blown.

3. To make the queso sauce heat the milk in a saucepan until it is getting warm, then add the cheese and stir until it has melted. Once the cheese has melted add the butter and flour and keep stirring, there should be no lumps because the fat in the sauce will prevent it. When the sauce is bubbling season with the salt, pepper, and Worcestershire sauce.

4. Heat your oven to 190 degrees Celsius and cook the bacon for 10-15 minutes until very crispy, then break into shards. While the bacon is cooking chop your avocado. When everything is ready assemble the the nachos by placing the chips onto your oven tray then top with as much of the salsa as you like, then the queso sauce, then the grated cheese, bacon, and avocado. Cook for about 10 minutes, just long enough so the grated cheese is melted. You can serve them just as they are, or with extra guacamole and sour cream if you are feeling extra extravagant, which I almost always am. Voilà the best nachos in the whole damn world.

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Volstead

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Volstead has just opened its doors for soft opening and although it’s only been open a few short weeks it’s quickly become the talk of the town among Mexican aficionados. The space is a mix between a cocktail bar and restaurant. Mexican food plus cocktails is always a winner in my book, so I took my new best friend Georgie along with me to give it a try. (more…)

Texas White Wings

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May is here and with it comes a month full of glorious sunshine filled days, which in my mind can only mean one thing, lots and lots of of barbecues. I’ve already been to 3 this year and I hope I have a great many more in my immediate future. At the last barbecue I visited I was introduced to one of the greatest taste sensations I’ve ever had, the Texas White Wing. What better combination is there than jalapeno, cheese, chicken, and bacon? Cooked on the barbecue they are an explosion of delicousness. It was a party in my mouth and everyone was invited, pure unadulterated mouth-gasms, I still can’t stop thinking about them. So thank you to my dear friend John for bestowing me with the greatest BBQ gift one can ever receive. I made a batch myself at the weekend and they went down a storm. One note, be sure to use mozzarella, I tried Monterey Jack as I couldn’t find hard mozzarella and most of  it was lost due to melting. Also be sure to cook them on a very low heat indirect heat, for some time with the cover on, as the chicken is in the middle and you really want to make sure it’s cooked. (more…)

Baristella

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I don’t usually write about coffee shops, or locations in Hongdae for that matter, but I was compelled to write a little piece after visiting Baristella last week. My good friend Courtney was asked to be part of the grand opening photo shoot and she was asked to bring friend and since I was at a loose end I’d figured I’d go and check it out too. (more…)

Fat Cat

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I’ve been living in HBC for almost three years now and in that time I’ve seen a hell of a lot of changes. Though out of all the restaurants I have seen come and go, the one that has undergone more transformations than Lady Gaga is the newly renamed Fat Cat. When I first came to town it was known and beloved as Indigo. Then after a complete face lift it altered its name to Good to Go, before partnering up with Giovanni and becoming Il Gattino. And now finally it’s changed again and become Fat Cat. (more…)

Queso Bacon Penne

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For the past few days I’ve been suffering from the worse hangover known to man. It’s been two days of non stop vomit covered misery, and it’s frequently cause me to utter those immortal words “I’m never drinking again.” To make things much much much worse I had an incredibly early start on Monday and a jam packed day of work that I could not get out of. How I made it through I’ll never ever know, perhaps it was the thought of making this cheese and bacon covered, carb stuffed goodness. I decided to increase the calorific intake significantly by serving the pasta in a hollowed out loaf of bread, just because I deserved it for having such a wonderful work ethic and not abandoning my post despite how rotten I was feeling. Sometimes nothing but cheese and bacon will do. (more…)

Bulldogs Brunch

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It’s Friday and that only means one thing, that brunch is fast approaching. Now that the weather is getting nicer, tables are coming outside and everyone is looking for that perfect spot to have a lovely and enjoyable meal with a few tipples on the side. So when I found out my regular haunt Bulldogs was now offering brunch, I was straight round there to give it a go. (more…)

Coreanos – Brunch

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Being a self confessed brunchaholic I’m always on the look out for a new place to dine during that magical time between breakfast and lunch, although these days we start so late it’s pretty much lunch plus booze, but lets not split hairs, especially since I rarely rise before 10am on the weekends. Now that I’m self employed, I can now spend my days being a fully fledged lady that lunches. However my favourite meal of the week brunch is  usually only reserved for the weekend which is why I was excited to find out that Coreanos was offering their own brunch menu every day from 12pm-3pm! (more…)

Manimal

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Watch out Seoul, there’s a new sheriff in town, and he’s brought a big bad smoker with him. Owned and run by Jeff Kang, previously of Wildfire, Manimal is the the latest American BBQ restaurant to set up in Itaewon. This review is coming to you straight off the press, as they only opened for soft launch a mere 5 days ago. (more…)

Rocky Road Cheesecake

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I love a good rocky road, which is why I often make it, in fact anything with marshmallows is always a winner for me. My friend just lent me her spring-form cheesecake tin so I was itching to give it a try. I knew I had to make a cheesecake which was truly splendid, but was unsure of what to put on top. After a good root around in fridge I found that I had lots of half eaten boxes of  sweets, so I decided to use them all and make a rocky road cheesecake. With the Oreo base it’s super chocolatey and with the extra crunching yumminess on top it was a real knock out out. Which I think we can all agree is a very important feature in a cheesecake. (more…)

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