stevez wrote:My Russian Grandmother did this as well. It never caught on with me, but it certainly was a familiar flavor when I tried GWiv's dish.

It's actually familiar to me too. But I guess this is just an instance where the "American" trumps the "Korean" in this particular Korean American.

Rene: If you replace the ketchup with sriracha, omurice can be pretty satisfying.

Rene G wrote:

stevez wrote:Kimchi Fried Rice 5/24/08

Wow. Words fail me so I'll quote.

stevez wrote:God, that is disgusting looking...

stevez wrote:That looks aweful. Thanks for taking one for the team.

stevez wrote:From the looks of things, it doesn't look all that good.

Add one more

stevez wrote:As good as the ketchup infused version was, I think I might prefer the old version made with a fried egg.

Heck my Philadelphian parents put ketchup on their eggs, too. I was never able to really develop a taste for that. They put ketchup on their scrapple, too, which I guess is better than syrup but not by much.

pocky wrote:being a Chinese person who was born in Korea, I am very used to ketchup on not only eggs, but on fried rice also. I believe this is a fairly common Asian thing that westerners can't understand (much like having Spam in many Asian dishes).

My friends always freak out when i put ketchup on my fried rice!

Philistine. Everyone knows Lea & Perrin's Worcestershire sauce is the only appropriate condiment to sprinkle on fried rice. At least, that's what my Chinese family used, which I must admit, always stumped me. I shall have to make a point of asking...

Funny. My father, a bohunk from Pittsburgh born and raised a stone's-throw from the north side-dominating Heinz factory where my grandmother worked, poured ketchup on his fried rice every day that he was stationed in Okinawa as a marine. He always worried he was being disrespectful. But not enough to forgo pouring ketchup on everything.

G Wiv wrote:I'm a mackerel fan and Crystal's Go Dung Eo, slightly salty broiled mackerel, satisfies.

I remembered liking Crystal's mackeral, but yesterdays lunch was even better than remembered. Crisp skin, moist flesh, subtext of salt, wee bit oily in a good for you omega-3 way and the portion was huge. No camera on hand, but I could not finish the two large mackerel fillets.

Mackerel (#2, Go Dung Eo) comes with rice, soup and a few panchan, kkakdugi particularly tasty. Late light dinner, hard boiled egg, radish and pita, as I was still full(ish) from lunch.

Enjoy,
Gary