Chicken and Dumplings of the Sea, silkworm, rice cakes and Back to Heaven tea

Seung-Hee and I spent the day at some of her favorite dives, tea shops, and street food stalls:
A snack of Silkworms boiled in water and soy sauce in Insa-Dong…I only tasted one–it was actually good, but just enough to satisfy my curiosity.
clse up silkworm

Back to Heaven–the name of the tea shop and a poem by a Korean Poet. The specialty here is the tea made of candied quince (preserved from 3 months to 3 years) and puffed rice cake snacks that taste like styrofoam with a little sugar and sesame. quince tea

We also went to one of her favorite dives in the Sam Chong Dong neighborhood–a funky Soho-like quarter–for Seung-Hee’s dreamy comfort food. This place basically only serves Su-Ja-Bee Soup and different types of savory pancakes. As we were waiting in line, Seung-Hee clapped her hands and said: “I’m so excited. I love having to wait in line–it reminds me that I have to deserve this soup.”

sunday dive

Su-Ja-Bee is made of a clear shellfish stock clarified broth filled with clams, zucchini, and “flying pasta”. It’s like chicken and dumplings of the sea. The pasta is made of all-purpose dough and held up like pizza dough as it gets turned and shaped. Then, with one flick of the wrist, the cooks pull pieces of the dough and send them soaring into a boiling pot of stock. We also had bean pancakes and 2 types of kimchi, of course, all for about 12 dollars for 2.
pasta

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Comments

  1. May 12, 2008 9:04 am by jenanime Reply

    The soup sounds yummy, I don’t think I would be brave enough for the silkworms! I am going to try my hand at making kimchi soon. Sounds like you are making the most of your trip there – I wish you continued luck!

  2. May 31, 2008 3:57 pm by dbacon Reply

    I also tried sujebee, for the first time after 40 or so yrs, since my childhood! My good childhood friend, who had lived most of her adult life in Paris, from the ’60s to ’00, making home in Seoul now, invited me to Sujebee restaurant in Insadong. It was little different from my childhood Sujebee, but it was delicious. I loved it so much, so hungry for it, I finished several different servings!
    Now, back to NY, my home, I’ll try to make it myself. The childhood memory is so strong that I think I may be able to make it. If anybody wants my recipe, I’ll share it but haven’t cooked it yet…wait for it.

  3. February 23, 2009 10:09 pm by Raja Reply

    Dear Sir,

    I wish to know a Korean machine which produce rice puff or corn puff instantly. If you can provide the email address or website that sells that machine I will be able to contact them directly.

    Thanks.

    Raja

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