Hagfish are chewy, with a softer spinal cord that runs through their back, and have a mild taste, with an unpleasant aftertaste."
Posted on 08/06/2017 5:46:11 PM PDT by 2ndDivisionVet
GALESBURG — Local foodies recently had the opportunity to experience authentic Korean food at Taste of Galesburg, and starting next month they will be able to enjoy it on a regular basis in downtown Galesburg.
Ok Hyun (Kim) Curtis and her daughter Amber Jordan will soon open Koreana at 323 E. Main St. Koreana, scheduled to open mid-September, is an authentic Korean restaurant that will serve food native to South Korea, where Kim was born and raised, and where Amber was stationed with the Army. Koreana will offer popular Korean dishes such as bulgogi (grilled, thinly sliced beef), galbi (marinated short rib), and, of course, kimchi (fermented Napa cabbage.)
Koreana will be open 11 a.m. to 9 p.m. Monday through Thursday, and 11 a.m. to 10 p.m. Friday and Saturday. The restaurant will have a bar, with alcohol featuring Korean beer and spirits. You can find them on Facebook at Koreana.Galesburg.
Read on as Amber tells us more about Koreana.
Register-Mail: What inspired you and your mom to open a restaurant?
Amber: Opening a restaurant has always been in the back of my mom’s mind since she came to the United States in 1981. It all came down to having the resources, courage and support system to bring that dream to the surface. With the change of ownership of her previous employment along with me being back in town, that dream is becoming a reality.
R-M: You both have been in the restaurant business, but what were the challenges of opening your own place?
Amber: We have had many challenges of trying to open, but we persevered and kept pushing through them with the encouragement of family and friends.
Ned Anderson, a longtime family friend from Anderson Vending, has helped us from day one, since I didn’t really know where to start. He directed us to Theresa Mangieri, from First Mid-Illinois Bank & Trust, who has been a blessing to work with and has helped tremendously by giving us many business resources. I had no idea where to start with a business plan, so she helped me get in contact with James Boyd from the Illinois Small Business Development Center. Once we accomplished that, we knocked out each challenge one by one, head on.
R-M: How did you come up with the location? What makes the space at 323 E. Main St. a good one?
Amber: The location did take some time to find. We looked at four places total, but thankfully Theresa set us up with Kyle Kelly and Ken Springer from the Knox County Area Partnership for Economic Development, and we were able to find our location we are at now. Bob Bondi as well as the Downtown Council have been very helpful with the process.
Basically we are starting with a blank canvas, instead of walking into a building already completely done. We are using all local businesses with the construction to transform it into Koreana. Everything has been bought locally except for the commercial equipment. So it’s going to take time.
With the location downtown, we can meet the needs of the local community as well as Knox College and travelers coming in and out of Galesburg.
R-M: What will the dining experience be like? How will it be unique to Galesburg?
Amber: I would call it more of a family atmosphere. Most patrons of Galesburg have dined at Old Peking and know my mom. Her personality makes you laugh and enjoy your visit. So hopefully we will accomplish just that. I want our customers to feel like they are a part of our family.
R-M: What do you think will be the most popular dishes? What will the menu be like?
Amber: The most popular dishes will be bulgogi, Army stew for those Korean War vets, and bibimbop.
The menu will be small and to the point. I don’t want to start off with a big menu. As time goes on I will add more dishes and do daily specials as well as have other culture specials like Vietnamese Pho (items that aren’t available here). We will also offer a lunch buffet to start off with.
R-M: How many people will be employed at Koreana?
Amber: We plan to have a total of eight to 10 employees, with one of them being full time, along with my mom and I.
R-M: Finally, is there any significance to the name Koreana?
Amber: Actually, my daughter Myoki picked it out. It’s straight and to the point.
There are more and more of them. Search “Korean food near me” and I’ll bet there’s one within driving distance. We’re lucky, Dallas/Ft Worth has several Korean areas and restaurants sprinkled all around, as well as several large Korean supermarkets with restaurants inside.
And you won’t be required to provide lighting during the night-time hours.
I live in rural NW Florida.
The nearest town of any size is DeFuniak Springs, about 5,000 pop. It is 21 miles away They do have a Chinese restaurant. I met a friend there once but it was among the worst I have tried.
May have just caught it at a bad time.
For a few years, there was a tiny Korean/Cajun joint in my old hometown. Husband Cajun, wife Korean.
Nothing like red beans and rice with a side of kimchi to prepare for a romantic Dutch Oven evening with the Mrs.
Hagfish are chewy, with a softer spinal cord that runs through their back, and have a mild taste, with an unpleasant aftertaste."
No, these are tiny rectangular strips of some kind of fish.
You say that like its a bad thing.
If you get the chance try Korean food, with someone who knows what to order if at all possible. But their cuisine is as different from Japanese food as it is from Louisiana Creole. And the people, despite their proximity and a lot of mostly very unpleasant shared history, are just as different.
Yes. Hagfish.
Preparation
To prepare them, they are sliced down the middle to remove the digestive tract, then marinated in a sauce used for Korean barbecue.
Traditionally, the raw fish are then placed on a heated plate at the center of the table, where they are cooked and served like galbi, using scissors to slice the hagfish up.
The cooked fish are moved to the side of the dish, with lettuce and gochujang, no amount of which can mask the animal’s distinct taste.
The head, containing the skull is left on the fish, and if a foreigner dines with Koreans, the honor will be offered to the foreigner.
Anecdotal evidence suggests that they are also popular eaten raw.
Slime
The hagfish produce large amounts of mucus as a protective measure, and can be made to produce more by placing them in a bucket and agitating the animal until it is filled. The resulting slime can then be used as a substitute for egg whites.
Things have not been economically well there for far too long, sadly.
Fish Cake Stir Fry (Eomuk-Japchae)
Isn’t Galesburg where Grant was from. There was a girl from there or near there who visited the before mentioned Summer retreat. She may be the prettiest girl I have ever seen. She came with a church group. At a talent show they put on a little play about Samson. Of course she played Delilah.
Perfect in face and form.
We have so many in Dallas and this area that there’s one that only serves different kinds of tofu.
As long as it is spicy and includes octopus and kim-chee it is worth ordering again.
Gag me with a maggot...........
Galesburg is home to one of the best collectible gun stores in the country, Simpson Ltd.. Lugers are their specialty.
I love Korean food. In fact, I made Daegi Bulgogi (spicy pork - my favorite) last night.
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