My Latest Obsession: Wang Mandu

Wang Mandu means "king dumpling" in Korean. A more literal translation would be "huge steamed bun filled with pork, clear noodles and green onions." The perfect option when you're on the go, craving dumplings.

A Look Back: China

Eight months ago, I went on a ten-day trip to Shanghai, Xi'an, and Beijing with my friend Chris. We saw some of the world’s wonders, visited some of the world’s scariest bathrooms, and ate some of the world’s best food. Needless to say, America’s perception of Chinese food is somewhat muddled.

Here's a food-obsessed visual summary of the trip:

First stop: Shanghai's Old Town for some dumplings.

They were everything I wanted them to be: perfectly packaged presents, filled with minced pork and chives.

Soup dumplings, served with a straw.

Shanghai's famous crabs, deep-fried.

Candied hawthorn berries on a stick for dessert.

Next stop: The city of Xi'an to view the Terracotta Warriors and eat some hot pot.

Hot Pot, Step One: Choose your meat, seafood, tofu and vegetables, and pile the sticks on a tray.

Step Two: Dunk your sticks into the broth that will make your head explode,

or the broth that will destroy the lining of your throat and stomach.

Step 3: Put on the pink, plastic, cartoon pig-adorned apron and enjoy!

Next, we headed to a food street in Xi'an to grab some snacks for the train ride to Beijing.

And for some dessert...Persimmon pancakes.

Twelve hours later, we arrived in Beijing, and soon after found ourselves jumping on the Great Wall.

We worked up quite the appetite.

First thing was first: Peking Duck. I can't begin to describe how moist, juicy, tender and succulent this bird was...how thin and crispy its skin was. You just haven't had duck 'til you've had it in Beijing.

They serve the brilliant duck alongside pancakes, spring onions and hoisin sauce.

The next night, we headed to Beijing's famous night market, Wangfujing Street,

to stuff our faces one final time before heading back to Korea.

It was a gastronomic feast for the senses. Anything you could ever think of, on a stick.

Chinese pancakes. Handmade noodles. Dumplings. Fried everything.

Then, I saw what we had come for: scorpion.

Don't let my expression fool you... it tasted just like...you guess it, fried chicken.

Eating Silkworm Larvae in Insadong

It took eleven months, but I finally tried beondegi, also known as boiled silkworm larvae. It's a popular Korean street snack, and is even available by the can! Enjoy my first-ever video post :)

Korea Runs on Kimchi and Rice

This morning, I stopped by Dunkin’ Donuts for a bagel and cream cheese. “I am sorry, no bagels. No cream cheese,” said the woman behind the counter.

“Seriously?” I felt like asking. “This would never happen in the states—especially not at 9 a.m. on a weekday.”

But I bit my tongue and thanked her in Korean.

On my way out, I took a picture of what they did have to offer: kimchi croquettes and glutinous rice donuts.

Pigs in Heaven

Soft rock band Chicago once sang, “You bring meaning to my life, you’re my inspiration…” Sure, they were probably talking about some busty brunette; but hey, everyone’s different. The love of my life just so happens to be a pig.

I had been fantasizing about this particular pig since my co-teacher found out I was going to Jeju Island—the Hawaii of Korea—for my summer break. In true Korean fashion, she had stopped by the tourist office and picked up pamphlets, maps, and books to help me enjoy my stay.

I began flipping through the pages later that night, planning the trip: waterfalls, lava tubes, beaches, hiking. When suddenly, my eyes fell on a section marked, “A Taste of Jeju: Truly Authentic and Truly Appetizing.” Colorful, glossy pages full of raw seafood delicately placed next to artfully carved vegetables. A variation of fish stews and porridges. Buckwheat pancakes and local pheasant shabu shabu. And something called Heukdoeji—grilled slices of black pork.

“Indigenous Jeju black pork has long been one of the essential elements of energy and nutrition for the people of Jeju. Jeju grass-fed pork is renowned for its finely textured, light-colored meat and its abundance of high quality fatty acids. Don’t miss the opportunity to try the delectable grilled black pork.”

There was no way I was missing it.

***

Day one on Jeju Island, and all I could do was talk about pork. “We’ll check in to our hotel, put

down our luggage, maybe check out those waterfalls, then have that black pig dinner,” I told my traveling companion, Chris.

“You are a woman obsessed,” said Chris. “Do you know which restaurant you want to go to?”

“No, but I will,” I responded.

A few hours later, after viewing the beautiful foliage and meeting some new friends over beers, it was time to find the restaurant. “I’ll let my nose lead the way,” I said.

But as soon as we started walking, a team of soccer players with red faces and full bellies stumbled around the corner. They reeked of pig.

“I think we found our place!” I exclaimed.

We walked inside what looked like an abandoned log cabin, finding hundreds of people crammed around grills on wooden floors. Soju (Korea’s version of vodka) was being passed around tables. The smell of succulent pork permeated the air. Some old woman scurried over to an empty grill and signaled for us to come over.

It was time.

Seasoned with sesame oil and sea salt, grilled to perfection, wrapped in lettuce and dipped in hot pepper sauce. My mouth watered and I began to feel light-headed. “This is the most perfect food I have ever eaten,” I said, almost in tears.

Everyone nodded their heads, unable to speak.

“Would it be completely absurd to order another plate of pork?” asked my friend Chris, while scraping the grill for remnants of charred meat.

Our new friends called the waitress over, and ordered another plate. “To the Jeju black pig!” they cheered, raising their shots of soju. “To the Jeju black pig!”