Newsflash: Coco is Ko-Real


I'm posting this on behalf of Gut Feelings contributor Coco Solid (pictured) who's just jetted off from the land of the long white cloud: read below and watch this space for further culinary updates from NZ's first lady of rap in South Korea!

Oh god the 'gut feelings' element of Korea is making the whole administrative horror to get here totally worthwhile. The food! Good god. The pop junk food expert gangsta in me is as appeased as the intrepid culinary thespian. Lotteria prawn burgers (my fuckin FAV), kimchi in every radishy soaked cabbage form and familymarts corner-stores for days. Last night I went to a raw fish restaurant where I had every single seafood in every single way ever. Jellyfish noodles, frozen tuna cakes and eel dessert were the only thing I went wae gook over and declined, but otherwise my Korean workmates met their very Maori match. There were caviar rice balls served like scoops of ice cream in a sushi seaweed cone shape, big sardines with a crunchy shell, sashimi of every pale shade, mussels with mustard and pumpkin served in honey.... everything here tastes great. A bowl of noodles the other night had me thinking "oh well you can't win em all" but then after adding sesame oil and a bunch of spicey and pickled condiments I found out you could. When could noodles be juicy?

I have yet to bomb the sprawling and steaming skewer stand downstairs from my work, but I am coming for you my pretty. Even the crummy airplane food served a better Bulgogi than I've had in some decent joints back home and a club sandwich I had at the bus station took me to a whole new place - don't you love non-western interpretations done better? Eggs, mustard, bacon and pickle are now gonna be in every toastie I make half-drunk. No more faux-camping laziness. I feel like I'm just getting started, so lets keep those scales exclusively for the kaimoana I swill, I'm off to eat some sesame bean-sprouts and Pocari Sweat lol - Asia I'm back!


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