Horang Restaurant and Bar (Nanaimo, BC)

Up until recently Korean restaurants on the North tip of Vancouver Island tend to land in one of two buckets: First and most plentiful are the Korean-owned Japanese-style restaurants that serve sushi, sashimi, noodles and are always identifiable by the addition of kimchi with their agadashi tofu. Second in minority are the Jjigae joints serving homestyle ramen stews that are a revelation when eaten in house and tend to suffer greatly if subjected to door dash.

Created by the same crew that ran a couple aforementioned-style restaurants in the past, Nanaimo’s Horang is proudly Korean (there are lots of double consonants on this menu) but also includes lots of nods to the Japanese-Korean fusion that made fish-pickled cabbage downright trendy when a lot of Canadians still thought tofu and seaweed was exotic. Also, they will slap cheese on anything!

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Eat | Drink | Cheap Episode 26 – Kimchi

Simon returns from Montreal with stories of ham and cheese croissants, pizza sauce rollers and of course salty, spicy funky kimchi recipes. 

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Beef Rendang: https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/

Radish Kimchee: https://www.eatdrinkbreathe.com/radish-kimchee/

The Dip Roller: https://the-message.ca/2023/03/29/pizza-pizza-introduces-the-dip-roller/

Future Neighbor: https://www.youtube.com/c/futureneighbor

Douglas Coupland: https://coupland.com/

Radish Kimchee

radish-kimcheeEveryone I know has been hiding from the snow (we got a foot and a half! Wtf!?) and pre-Christmas congestion in their kitchens, baking cookies into festive shapes and filling the world with the often-neglected scent of nutmeg. I on the other hand, leave the sweet stuff to Crystal and have spent the last couple weeks pickling and preserving whatever herbs and veg the weather didn’t manage to wipe out.

Its slim pickings… If we were legit homesteaders we’d starve this winter *laughs* I’ve got a handful of radishes left from my mid-August sowing in the ‘ol Zen garden, some chard and a couple knobbly carrots. I’m thinking the chard will get eaten right away while the radishes ‘n carrots will live on, packed into mason jars and swimming in Korean chillies.

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