Bonchon Fried Chicken in Annandale, VA

April 29, 2009 By Anna Leave a Comment

Yes, I went all the way to Annandale just for "the fried chicken." But this is not regular fried chicken you may know. It's actually Korean style fried chicken and they cook it very special. The cafe/restaurant sells other food too but the main specialty they are known for are their fried chickens.

Their fried chicken uses less oil and very crispy. They warn you when you order that the food will be out 30-45 minutes after so please call ahead or be prepared to wait. They sure take time cooking (draining oil out) and no one minds waiting since it really doesn't feel greasy but very crispy and a great flavor too! Worth the wait.

Bonchon Chicken
You can also order take out as well. I've tried taking a picture of dine in too but the pictures weren't good at all. Sorry. But basically you just get the same thing as the take out. My family started to attack the chicken so I kinda had to stop them and take a picture before all the chicken is gone LOL. Can you find the bone?

When you order the options you have to choose from are the following:
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Popularity: 4%

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Korean Homemade Kimchi-Most Popular Ones

August 18, 2008 By Anna 4 Comments

There are 100s of Kimchi varieties based on different ingredients and how they are made. Different Kimchi has their own unique taste even with same ingredients. If you are a real Kimchi lover like me, then you should try as many kinds of Kimchi as you can. And we are here to help you make all the recipe for you to try!

Basically Kimchi can be divided into three basic groups by their ingredients;
Baechu (Napa cabbage) Kimchi, Mu (daikon/radish) Kimchi, and Yachae(vegetable) Kimchi.

You may have thought there's only one kind of Baechu Kimchi, but there are Pogi (whole napa) Kimchi, Mahg (cutted-quick version) kimchi, Bossam (wrapped kimchi), and Baek (white or without hot pepper.) These are varied by how they are made with the same ingredients except for the Baek Kimchi which doesn't include any hot pepper. So if you are not really into or can't eat any spicy stuff you should try white Baek Kimchi.nappa cabbage (whole Napa cabbage) Kimchi

Pogi Kimchi was traditionally made in large amounts to be stored to be consumed during the wintertime (all that fuss with super large earthenware jars called 'jangdok' getting buried underground during the wintertime.) However, we've never tried that when I was living in Korea so I can't say anything else about that. Anyhow there's no need to store Kimchi 'down there' anymore with the wonderful refrigerator uniquely designed only for storing Kimchi. I don't have it, but it would be nice if we have one. If you have one show it off please.
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Popularity: 10%

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Gotta Love that Kimchi-the rep of Korean cuisine

August 15, 2008 By Anna Leave a Comment

I don’t know about you, but I think there are wonderful food pairings that would never go wrong. Hamburgers with pickles, chicken with coleslaw, bratwurst or just plain hotdogs with sauerkraut (yum!), sushi with pickled ginger, our own rice with Kimchi (Kimchee)!

Kimchi (or kimchee) is loaded with vitamins A, B, and C, but its biggest benefit may be in its “healthy bacteria” called lactobacilli, found in fermented foods like kimchi and yogurt. This good bacteria helps with digestion, plus it seems to help stop and even prevent yeast infections, according to a recent study. And more good news: Some studies show fermented cabbage has compounds that may prevent the growth of cancer. Source:Health.com

If you are here that means you know what I’m talking about. Just the thought of freshly cooked steam rice with Kimchi on the top just makes Kimchi lovers’ mouth water.

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Popularity: 3%

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