My O My O My, What a TOUGH one this was!! Plates & Records’ most recent edition took place this past weekend, themed Seoul-Ful Braai: A Rooftop Dinner Edition and let us tell YOU, something things did not go as planned. For example, our South African – Korean infused dinner was intended to take place on a rooftop. We woke up to find clouds looming over us and rain pouring down ALL. DAY. LONG. We made some quick stressful changes in the morning and switched location from a rooftop in LIC to a loft in Greenpoint. Phone calls were made to obtain tables, bowls were bought, space was secured, crisp was bakd, and announcements were made to our guests.
We lost prep time in the kitchen, we braai’d in the rain under an umbrella, we sliced off half a finger during a frenzied veggie chopping episode, we baked in Joann’s house as this house didn’t have an oven, we squished people onto the couch for lack of tablespace, and we convinced guests to help roll the dumplings before boiling. In the end: WE MADE IT HAPPEN.
And guess what?
It was AWESOME. We were on SUCH a high running around frantic the ENTIRE day. Miraculously enough, EVERYTHING was delicious, EVERYTHING on the menu was made and consumed as planned.
There were joyful chatters, there were mouths and bellies being stuffed, the record player shouted Fleetwood Mac and old school Korean rock, umbrella’d smokers hung out on the desk joining Ram and his raincoat at the grill. Guests volunteered to help roll mandu, fry eggs (Thank you Talisa!), display the mandu so it doesn’t stick together and self-destruct, chop veggies (Thank you Talya & Elsa!), and grill up South African sausages and intensely marinated chicken. The energy was amazing, everyone was blushing, aglow with the awesomeness of gathering folks around an 18 foot long table eating some ridiculous good food.
For this edition we were joined by a very special sponsor. Banchan Terroir ever so graciously donated their locally sourced and made kimchi, chopped and used to fill our mandu. Jullia gave an awesome speech explaining her story, something about wanting to call her product kimchi crage (crazy + rage) and how she collaborated with a Frenchy chef to make the super fresh, crunchy, just-spicy-enough, and organic kimchi. Banchan Terroir is not available in many places but she just made a batch and you MUST get your hands ON IT! Check out the website, chop it up, and do as we do, MANDU!
Our recipe of the meal is the ubiquitous Korean mixed veggie rice dish: Bibimbap. It’s uber simple and we are ever grateful to Maangchi for her divine service and ability to introduce us to Korean cooking. Recipe can be found here!
Thank you guests for your help, your support, your company, your awesomeness and see you soon! (but not too soon because we’re butt tired and need a break).