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XI No.15 - Sunday December 30 - Saturday January 12, 2013


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Update by Saichon Paewsoongnern
 
 
 
EATING OUT & RECIPES BY NOI
 

Full House Korean BBQ Restaurant

By Christopher Sujarit
Expectations can ruin a good thing, especially in relationships. “Give people room to impress you Chris” is the favorite dollop of advice recently doled out to me.
When I stepped into Full House, the newest Korean restaurant in Chiang Mai, with my loyal eating partner Blaire, I carried with me the foodie expectations that came with growing up with a Korean mother, and having lived in Seoul for two years and two days. If I didn’t “know” Korean food by now, I might as well spend the rest of my eating Japanese kimuchi and calling it macaroni.
Full House is a new, well- appointed restaurant with a private banquet room sat between two levels of 10 large wooden tables with barbecue grilles embedded in their centers, and is pretty much Gangnam-y 4 star hotel style.
The menu is split up into four Set menus, Soups, Traditional Dishes, and Meats a la Carte. Blaire and I opted for the 5-Meat BBQ Set Menu for 399THB, which came with samgyeopsal (3- layers pork), spicy- marinated samgyeopsal, moksal (pork neck), and two kinds of beef. The Set Menus come with bibimbap (vegetables on top of rice with red pepper paste), kimchi jiggae (stew), and three different kinds of banchan (side dishes): sardines (myaelchi), cabbage kimchi, and potato salad; all of them were great. Korean restaurants usually rotate banchan offerings seasonally.
The bibimbap was my favorite part of the meal and had a very roasty, nutty taste and aroma, and had a magic mix of sesame oil and spices not usually found in paradigmatic presentations. Second, the kimchi jiggae was surprisingly on point, with ingots of firm fresh tofu floating around with chunks of pork. Blaire, who hails from Upstate New York, had fun clumsily poking at the myaelchi sardines with her heavy metal chopsticks for a minute before she dared to try them for the first time. “They are like little fish with eyes and bodies,” she acutely observed and then ate half the dish.
Samgyeopsal is basically thickly sliced bacon, and Full House marinates their pork somewhat sweetly, which threw me off a little but not enough for me to stop eating and enjoying it. The beef was good but was gone way too soon (portions could be larger). The 5- Meat Set feeds more than enough for two hungry eaters. All in all, the fact the food was great was the biggest surprise of the night.
Things didn’t start this way. When I walked into Full House, I was told the barbecue grilles in the middle of the tables are currently un-operational, thus all the cooking is done in the kitchen taking away from the essential cook-it-at-your-own-table Korean BBQ experience. The staff is euphemistically novice, and doesn’t speak a lick of Korean, not even the names of the dishes. The service was not helpful.
Full House began as unreviewable, a jagged little pill. After my first bite, I was pleasantly surprised. In the future, I’ll remember to not let expectations get in the way of enjoying potentially good food. Full House Korean BBQ is food you ought to know- know -know.
Full House Korean food is located down Nimmanhaemin Soi 13, past NYNY and just to the left at Soi “Godzilla.” Lunch 11am- 2:30pm, Dinner 5pm- 10pm.


 

RECIPES BY NOI: Nam Phrik Ta Daeng Makok

Nam Phrik Ta Daeng is another well-known chili paste beside Nam Phrik Noom. The main ingredient is spicy dry chili. This is why it makes our eyes red from crying! (Ta Daeng means red eyes)
Even though it sounds like a cruel chili paste it is actually very versatile because we can add grilled fish or frog meat, roasted galangal, grilled tomato or Makok (Hog Plum)
For us now, Makok is a good choice because it fruits only once a year, and now is the time, from November to January.
To make this paste first take roasted dry chili, garlic, shallots, dried fish or shrimp and salt. Pound together until well pulverized with the mortar and pestle. Add the tamarind, shrimp paste and cooked plara (fermented fish) to taste and mix well. Add Makok with the skin removed and pound that in too.
To make a dish out of this you can eat it with Cap Moo (deep fried crispy pork skin) and steamed mixed vegetables such as pumpkin, mustard greens, radish pods, whatever you wish!


 
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EATING OUT

RECIPES BY NOI

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