VIDEO: SavoryGirl Explores the Noryangjin Fish Market in Seoul



It has been much too long since I've posted a new video but I think it was worth the wait...this is a fun one! Not only do you get to follow me through my exploration of the amazing Noryangjin Fish Market in Seoul, South Korea but you also get to experience the amazing meal that was made for us right outside of the market with all of the live seafood we just purchased.  Including our first time trying live baby octopus (Sannakji)...that's right, live people!  So that part may not be for the squeamish (minutes 1:50-2:30) but it's a popular delicacy in South Korea and you know I like to eat the way the locals do, particularly if it's something that would be hard to find here in the States.

The tentacles are honestly delicious and we ate every last one from the two baby octopus we bought at the market.  I wish they served octopus sashimi here...so tender and tasty, but I guess the fact that they keep squirming around for almost 45 minutes after getting cut up wouldn't be appealing to most US diners! If you do try this on your own trip to South Korea please make sure to chew well...since the suction cups on the tentacles are still active while you're eating them if you swallow without chewing or don't chew properly they can potentially stick to your throat on the way down and be a bit of a choking hazaard.  We had no problem (although one tentacle did suction to Katherine's lip on it's way into her mouth!) and I don't think it's a big risk if you're not too squeamish and smart about it but definitely don't want to just swallow them down!

Enough talking...enjoy the video and please comment, like and share as you see fit!

SavoryGirl’s February Omaha Steaks Posts

Look at those Gorgeous T-Bones

I've been cranking out some pretty yummy dishes as a guest blogger for Omaha Steaks lately!  This month the products I worked with were the Fire-Roasted Citrus Cod and the Private Reserve Veal T-Bone Steaks.  The links to my recipes on SteakBytes.com are below...and if I do say so myself, they're both delicious!  Let me know what you think if you give them a try...

Fish Tacos with Grapefruit Avocado Salsa

Herb Veal T-Bones with a Brandy Pan Sauce

As a reminder, I do receive the Omaha Steaks products for free in exchange for my blog posts, but I do genuinely enjoy their products.  Particularly their uncooked, unseasoned products. You can see all of my SteakBytes blog posts here.  
Puff Pastry & Pesto Salmon

I was having a strange craving...I had a vague memory of a shrimp newburg dish I made for my parents back when I was in college and that somehow translated into me craving puff pastry and salmon together. Not exactly linear, but I had been thinking about it for a week and could fight the craving no more.

So I went to one of my new favorite website, foodily.com (which stands for Food I Love You, cute huh?) and typed in “Salmon” and “Puff Pastry”...viola! Several recipes instantly appear that have those two items as ingredients. I chose the Giada recipe below simply because I had lots of Basil in the house that I needed to use up and some leftover pine nuts from something and her recipe called for pesto. I also already had everything else in the house which is always a nice bonus.
DIY Fish Tacos

The original plan was to make a different fish recipe tonight since we had tortilla soup earlier in the week, but what can I say...sometimes we get in a Mexican mood and we just can’t get out of it!  We always joke that in our past life we must have been Mexican.  Anyway here is my general approach for fish tacos...pretty simple DIY night.
Wasabi Mustard Fish with Whole Wheat Cous Cous & Steamed Broccoli
This is a DIY night so feel free to wing it and do whatever you would like with fish (we like Tilapia, Halibut and Red Snapper), grain and a veggie. I have this delicious Wasabi-Sake Mustard from We Olive that I am going to use as a bit of a marinade with some salt and pepper and then just pan fry it and serve it along with whole wheat cous cous and broccoli steamed with a bit of ginger and sesame oil. Nice and easy...enjoy!