Thursday, February 21, 2008

Ssam Bar visit

We went to Ssam Bar last night. We needed a place to eat at 11, and we were suffering from Hagi fatigue. It's been a while.

They now have a tasting menu which is just the greatest hits of their regular menu except for the addition of a "Frankensteak."

We tried the Sea Urchin with Whipped Tofu and Tapioca for the first time, now that it's back on the menu. It was good, though neither of us could figure out how everything fit together in the dish.

I really liked the Fuji Apple Kimchi with Greek Yogurt, Arugula, and Seasame Seeds.

It reminded me that I wanted to try making a celeriac kimchi. It seemed like a play on using Singo pears in kimchi except using apples and getting rid of the cabbage.

The Banh Mi was good, though I couldn't taste the filling so well. The bread reminded Mabel of the bread from the Jamon Iberico Sandwich at Cafe Viena in Barcelona. The bread made the sandwich for me too.

Service started out weird. The waiters seemed kind of disenchanted. But they warmed up over the course of the night.


Wilder said...

Celeriac Kimchi:

Grate celeriac on large grate of box grater. Toss with soy sauce, rice wine vinegar, lemon juice, sugar, kimchi paste (puree of red pepper powder, garlic, ginger). Leave the flavours to get to know each other for a few hours. Very tasty.

David said...

Hey Wilder, thanks for the comment. I was thinking that celeriac could be substituted for the radish in radish kimchi (moo kimchi). So in addition to the grating, there could be some cubed celeriac in there as well. I haven't heard of soy sauce making an appearance in kim chi before, maybe you meant fish sauce? Don't forget salt!