Monthly Archive

Fish Jun from Korean B•B•Q Corner in Iwilei.

Kal Bi may be the flagship of Korean cuisine in Hawaii, but my favorite (next to that) is Fish Jun, cousin of the popular Meat Jun. Fish or Meat jun are basically marinated in a Korean sauce then dipped in flour and egg then fried. I’m not sure about the spelling though. I’ve also seen it as “Juhn”, but at this particular establishment it’s spelled “Jun”.

The restaurant at hand here is Korean B•B•Q Corner on Iwilei Rd., just across the street from K-Mart. They’ve been at this location for as long as I can remember. This is one of those “hole in the wall” gems. Actually more like “hole on the corner”! The former owner, Mrs. Shin (a.k.a. “Mama San) retired last year and sold the business to a new owner, but it still operates under the same name and menu. Thank goodness! The prices went up just a little, but nothing to lose your Kim Chee over. lol.

One of my favorite aspects of Korean food are the wide assortment of pickled and flavored vegetables and condiments that make up a typical meal. At most Korean restaurants you can pick and choose, but at BBQ Corner, it’s pre-selected. Still, all the regular plates include SEVEN, yes seven items. Love it! This includes Kim Chee, pickled Warabi (ferns), bean sprouts, cucumber and carrots (tastes like Namasu), Kombu, cabbage and macaroni salad. This plate also includes two generous scoops of rice and 4 moderate-sized pieces of Fish Jun and dipping sauce. All that for $5.95? A bargain!

I couldn’t pinpoint what kind of fish it was, but it tasted “sorta” like Mahimahi. As long as the fish is moist (which it was), I’m a happy camper. This meal, I was certainly happy! The dipping sauce tastes like soy sauce with just a little sesame oil (and seeds) and chili pepper in it. Nice.

Sorry to gross you out, but here’s a “bite” cross section of Fish Jun. The egg “breading” or “crust” adds a nice texture and complimentary flavor to the fish. Especially when you dip it in the sauce. Yum!

I prefer fish over Meat Jun mainly because it feels lighter and healthier, while VERY tasty. That, along with all those veggies make for one satisfying Korean meal.

Korean B•B•Q Corner has all the usual selections you’d expect. This is the gist of their menu:

• Kal Bi
• B-B-Q Beef or Chicken
• Meat or Fish Jun
• Fried Mandoo
• Bi Bim Bap
• Yook Gae Jang
• Man Doo Kook Soo
• Bi Bim Kook Soo
• Kim Chee Soup

They also have other local plate lunch favorites such as Katsu, Shoyu Chicken, Hamburger Steak and Teriyaki Fried Chicken. Hamburgers, sandwiches and even french fries. Also a pretty good and reasonably priced breakfast menu. They also still advertise (with a big banner in front) their famous FRIED RICE (Kathy Muneno’s favorite!).

Korean B•B•Q Corner, just Across K-Mart in Iwilei. Truly a “hole in the wall” gem. Actually more like “hole on the corner”!

Korean B•B•Q Corner
818 Iwilei Rd. #E
Honolulu, HI 96817
528-0311
Call for hours and current menu

PS: Check out this Korean Cooking Class blog entry over at Lindy’s Ono Recipes site. She reveals how to make Korean-style marinated potatoes… my favorite! Hi Lindy!

In the “Made In Hawaii” category, we have here an item I discovered this weekend in the dip section at Hawaii Kai Costco. I’m a sucker for trying new products - especially snack foods - and couldnt’ resist this one!

As you can see on the label, this is Hale’iwa Smokehouse Seafood Medley. It’s made with Smoked Ahi (Tuna), Au (Marlin), Shutome (Swordfish) and Opah (Moonfish) in a mayonnaise and vegetable oil carrier. I’m not sure if the entire product is made in a food processor or if the smoked fish is first hand-chopped. There are some visible small pieces of fish in it. The consistency is similar to a loose Pâté with an easily workable spreading consistency, even while still at a cold refrigerator temperature . You can certainly taste that there’s smoked fish (such as my favorite, Marlin!) in it. It’s not at all “fishy”, but certainly savory.

All it says on the back label other than the list of ingredients are that it’s “Ideal as a dip, spread, stuffing or for use in recipes”. The last part is something they should have included a few of right on there, as I can see this gourmet product has lots of potential as a key element in some great pacific rim type of dishes.

I tried it as a spread on Milton’s Multi-Grain Crackers and Pita Chips, also from Costco. For me personally, this spread is much too strong in flavor with those particular “vessels”. Even the slightest amount of salt on the chips and crackers cause the spread to over-explode with flavor, becoming overkill on the palate. Some might like this, but for me I prefer dips and spreads a bit more suttle .

Still, in and of itself, this product is absolutely delicious. I’m thinking its smokey flavor would work well in a Maki Sushi Roll or perhaps as a layered element in a gourmet sandwich. Or simply spread inside a tortilla wrapper with some ‘Nalo Greens and diced Kamuela Tomatoes as a “Hawaiian-Mex” entree. The stuffed tomato idea on the label sounds interesting as well.

This 32 oz. tub costed $14.69, placing it on the pricey side as far as dips are concerned. I’ll certainly do some recipe experiments with the remainder of the container. I’ll also try it with some veggies such as raw carrots, brocolli and celery, where the smokey flavor might add that perfect flavor enhancement.

This truly is a great Hawaii-made food product just waiting to bust out. Smoked fish no ka oi!

Star Bulletin article about Hale’iwa Smokehouse

Mini Bento from Tropic Fish & Vegetable in Ward Farmer’s Market - $3.75. This bento includes marinated and grilled Saba (fish), hot dog, tsukemono (pickled vegetables), steamed string beans, daikon and kamaboko. Also pictured is an extra Musubi for 50¢.

The bento or box lunch is one of the most popular take-out meals in the islands. A convenient all-in-one meal to go, usually it includes rice or noodles, vegetables and a single serving or assortment of prepared meat or fish. They’re often prepared in bulk and kept on a table at room temperature for quick sale or in a warmer. Formal bento served in a restaurant are usually presented in a sectioned wood lacquer-finished box. Vacuum formed disposable containers are the most common packaging for take-out. Usually it includes a packette of Shoyu, napkin and chopsticks (hashi). Just add cold beverage and you’re good to go.

Most local supermarkets have a variety to choose from in the deli area. Shirokiya, Daiei and Marukai have the largest selections that I’ve seen. There’s also quite a few small shops and Okazuya’s which specialize in Bento box lunches, such as Tanioka’s Fish Market and K’s Bento-Ya in Waipahu.

The bento pictured above was purchased at Tropic Fish & Vegetable, where I also love their breakfast bento of Portuguese Sausage, scrambled eggs and rice with a slice of Daikon ($2.50). Simple yet so ono! Other bento offerings at Tropic include Yaki Soba ($1.99), Chow Fun ($1.99), Somen Salad ($3.75) and a wide assortment musubi, boiled egg, boiled peanuts and local-style sandwiches. The mama sans work hard in the back preparing them each morning. Between 8-10am is the best time for selection. By noon, most of them are sold out. Anything left over after 3pm gets marked down half price.

The bento always satisfies!

Sun Noodle Shoyu Ramen turned into Chashumen (Pork Ramen). Toppings include sliced Chashu; the tan “straw” looking items in the center is Menma (Marinated Bamboo Shoots); Also, 2 Quail eggs, 1 slice of US grade medium egg, Nori (that black item on top) sliced Negi (large Japanese Scallion) and regular green onion for presentation.

This is the first installment in the search for Honolulu’s best Ramen! Growing up, we traveled many times to Japan where we stayed at the Teikoku Hoteru (Imperial Hotel) in Tokyo’s Ginza district. Near the hotel were several Ramen shops that were just amazingly oishii. Most famous was their Chashumen, a pork noodle with the most delicious broth in the world.

Well, Hawaii folks are lucky today with the arrival of Sun Noodle ramen. Now any home cook can easily replicate the authentic flavor of Japanese ramen in their kitchen. Pictured above is a bowl of Chashumen I prepared myself using Sun Noodle Shoyu Ramen. See caption for details of the ingredients.

Note that I also prepared the Chashu, a spin of Chinese Charsiu, myself.

Here’s how to make it:

Chashu (for Chashumen)

1 pork butt or belly
1 cup shoyu
1/2 cup mirin
1/2 cup sake
1 finger fresh ginger, slivered

Place all ingredients in pot and simmer on medium-low for approximately 1-1/2 hours. Turn off heat and let it steep for another 1/2 hour in the liquid. Remove cooked Charsiu and let cool, then slice into thin pieces to add to Ramen. Add more shoyu and sake if liquid evaporates to low. Save the cooking liquid and add a little to the ramen broth for extra flavor!

Pictured above is how the ramen is packaged. Notice the FRESH, not dried egg-based noodles. The shoyu soup base is in liquid form with an oily film in it. It’s best to heat the packet up in water briefly to loosen the oil.

To make Chashumen, follow the instructions on the ramen packing, then add toppings as listed above. It’s a MUST that you get the Menma (marinated Bamboo shoots). All these ingredients are available at Marukai. You can also try Daiei. Costco and Sam’s Club has the cheapest price on the Ramen. Look in the refrigerator section where the local foods are.

Gyoza is the perfect accompaniment to Ramen. Here I have Ling Ling brand which is sold in bulk size at Costco. Excellent! My favorite dipping sauce for Gyoza is Ponzu, which is a citrus-flavored soy sauce.

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While we’re at it, here’s a bowl of Char Siu Pork Ramen from Gyoza No Ohsho…

Char Siu Pork Ramen, $8.50.

The broth was rather mild but well rounded. I would have prefered a little more character to it though. The only disappointment was the lack of Menma, but otherwise it was satisfying and I’d certainly return for more. I was the only patron in there at the time, so naturally the service from the young host and hostess was attentive and friendly. A customer who later came in ordered Gyoza to go, which he testified was “ono”, so I’ll have to order that next time.

Gyoza No Ohsho store front.

Gyoza No Osho is located in King’s Village Shopping Center on Kaiulani Ave, behind the Hyatt Regency Waikiki.

The 2006 Okinawan Festival was held on Labor Day Weekend, September 2-3, 2006 at Kapiolani Park in Waikiki.

Following is a pictorial overview of the delicious food served at this annual event.

You can also check out a slide show of other Okinawan festival activities and displays by clicking here.

Shave Ice Stand

Champuru: a stir-fried mixture of vegetables and agedofu (deep-fried tofu) served with delicious shoyu pork, a teaspoon of andamisu (pork and miso mixture), and rice — $6 (24
scrips)

Yaki Soba

Okinawan-style Soba Noodles: served in hot soup (not added yet in this photo) and garnished with kamaboko (fishcake), shoyu pork, green onions and red ginger — $4.50 (18 scrips)

Oki Dog: A hotdog and chili wrapped in a soft tortilla with shredded shoyu pork and lettuce — $5.50 (22 scrips). (Shown is stage 1 and 2 of making it.

Oki Dog: Finally, a layer of Okinawan Shoyu Pork (Rafute) is placed over the lettuce, then it’s folded shut typical burrito style and wrapped in aluminum foil for service.

Andagi (Okinawan Doughnut) being deep-fried in a large wok

Andadogs are prepared by bulk with popsicle sticks, then dipped in flour

Then dipped in the Andagi batter and added to the hot wok

Then deep fried until GBD by a full staff of watchful volunteers; these burn very easy due to the sugar in the batter

Finished Andadogs - perfectly golden brown delicious!

Sugoi oishii desu!

Click on the photo above or here to view a slide show of various other activities and displays at this year’s festival!