I really don't mind the edamame pasta at all, and I'll likely order more, along with more lupin-flour orzo (also great). It doesn't hurt that the pasta is so easy to prep: pour boiling water on it and let it sit for 6-8 minutes, then drain. As you see in the pic below, the fettuccine sauce was broken, but that was because I was impatient and didn't drain off the sausage fat (I made the fettuccine sauce right in the same bokgeum-paen as the sausage I'd sizzled up). Otherwise, the sauce tasted fine. The noodles, meanwhile, looked nothing like fettuccine.
I'm impatient to try the edamame pasta with Korean ramyeon packets and extra veggies and proteins (eggs, shrimp, beef, chicken, pork, tofu, etc., but no carby stuff like ddeok). I bet it's gonna rock. I also wonder whether this pasta might go with the sauces associated with Japanese soba (the rough Korean equivalent might be memil-guksu). Or I could try making a naengmyeon as well, but I'd likely have to make keto gochujang.
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| broken sauce (I'd have failed a cooking class), but not bad overall |
I added the usual ingredients into my fettuccine sauce: black pepper, garlic powder, onion powder, and oregano. No need for salt: the salsiccia and the Parmigiano both had plenty.
I hate to be that guy, but 볶음 is romanized as bokkeum; bokgeum would be 복금. Also, double consonants don't change based on their positioning, so 떡 is tteok. I kind of hate that one, but I don't make the rules. I'm pretty sure I've written ddeok myself many times, even if it is technically "wrong." I don't mind it so much because it can't be confused with a different 한글 spelling.
ReplyDeleteThen I may as well go back and "correct" the dozens of times I've written "donggaseu" as well. To me, 볶음 is an unaspirated "k" followed by a hard "g," not a harsh double "k" sound. I was aware of the official romanization; I just think it's wrong, and there's romanization leeway insofar as Koreans themselves don't always follow the official patterns. Look at how Koreans romanize their own names. John McCrarey's wife spells her name "Ji-yeun," not "Ji-yeon." Or there's the guy who spells his surname as "Q," not "Gyu." So I'm aware of the "correct" way to romanize, but like many Korean citizens, I just reject it on occasion. One of my biggest peeves: the official "oegugin" as opposed to the more sensible "waegugin." A romanization system that doesn't help foreigners to pronounce Korean words isn't much use at all. Just my opinion.
DeleteI don't necessarily disagree with you, but helping foreigners pronounce Korean words was never the point of the Revised Romanization system--it was to provide a way of writing Korean using the English alphabet. That's why we have things like "eo" for ㅓ, which is absolutely no help at all to someone who doesn't understand Korean pronunciation.
ReplyDeleteNames are also one of the (official) exceptions to the system. You can write your name however you want; there is no "correct" way to romanize a Korean name. That being said, it does become a bit of an issue when it comes to looking up academic research. Often you'll see the actual romanization of the name followed in parentheses by the romanization according to RR.
I only mentioned 볶음 because of the possibility of confusion, but you are of course free to write it however you see fit. You could even get crazy and call it a "frying pan."
That is crazy. My brain balks. I think of frying pans as generally flat and low-walled, while my 볶음팬 is more like a high-walled bowl with a flat bottom about the size of a dessert plate—sort of between a frying pan and a wok. I wouldn't use my 볶음팬 to make pancakes or burgers, and I wouldn't use my frying pan to make spaghetti sauce.
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