Comments on: Taiwan’s Vegetarian Buffets

By: Muninn

Muninn — Sun, 08 Jun 2008 14:50:33 +0000

Hey Sunkyoung! I love that ongshimi as you know, I wish I could have joined for you it! The taste of the boiled eggs in the picture is very very similar to regular eggs. The dark brown eggs I have had in saunas in Korea and in convenience stores there are much more dry and have a distinctive different kind of taste that I’m not that fond of. Maybe they are made in a different way, I guess…

By: Sunkyoung

Sunkyoung — Sun, 08 Jun 2008 12:34:47 +0000

That brown egg looks like the one boiled in an elvan (脈斑石) pot, we easily catch in 24-hour open saunas. Hey, I had a huge bowl of 옹심이 in Kangwondo on the weekend and we wished you joined us. I’ve confirmed once again that 옹심이 is a truly distinctive achievement of potato cooking.

By: Mom

Mom — Sun, 08 Jun 2008 11:48:43 +0000

See Carleen? Told you – if Mitchy (of all people) is a fan of this, there’s got to be hope for Liam too!

By: Muninn

Muninn — Sun, 08 Jun 2008 11:32:21 +0000

Hey Carleen, the egg I think turns that color because it is boiled once and then boiled again in soup to give it some flavor. Quite good and common in Chinese, Korean, and Japanese dishes.

By: Carleen

Carleen — Sun, 08 Jun 2008 04:13:42 +0000

Is that a rotten egg on that second platter? Veggies look scrumptious.