Cannibal Kitchen: I Saw The Devil…

And all I got was this recipe and a DVD to give away



If you have not seen this movie please do yourself a favor and get on it right now. Illegally download it, buy it, win this months contest (foreshadowing…. fancy),trick your parents into getting it for you, I don’t care how just get a hold of it. Trust me, it’s way cooler than anything else you could be doing at this very moment. I was also just informed by my friend Colin who is an extraordinary beard grower and in this nifty recently signed band “So Many Ways” that you can now watch it on Netflix view instantly. How much easier can your life get?

Now a day, most horror movies made aren’t worth the plastic they’re wrapped in. However, for the past couple of year’s creators of foreign horror films have been hitting home runs like their names are Babe Ruth and it’s 1927 all over again. To break it down even more, in my eyes, some of the best foreign horror films have always been done by Korean and Japanese directors. I swear, sometimes they just have no boundaries and I’m more than OK with that. I Saw the Devil is no exception to this rule.




I Saw the Devil is not your typical horror movie. Instead, It borderlines more on a dark suspense film mixed with an utterly brutal revenge story. It’s a classic game of cat and mouse that does an amazing job and blurring the lines of good and evil, with an underlying message of “Karma’s a Bitch”.


Choi Min-Sik (Known for his work in “Old Boy”) and Lee Byung-hunv(Known for his work in “A Bittersweet Life”, which was also directed by Kim Jee-woon the director of “I Saw the Devil”) both give a 5-star performance. Even with a movie that runs 141 minutes long, there is never a moment that you question either of these men’s dedication to the film.




I’m being vague with details because I don’t want to give anything away. I mean who am I to rip you of the experience of your “Jaw dropping” to scenes of this instant mind blower on it’s own terms. So to sum everything up, I basically kind of just want to make out with this movie. So I will leave you with this awesome trailer, a meal that will wreak revenge on your insides (In a good way), and a chance to win your very own copy of “I Saw the Devil” on DVD! To enter, just leave a comment below. All entries must be made by July 11th with a winner will be picked at random and announced shortly after that. Good luck everyone!



Now let’s Rock, Raid The Kitchen, and Roll!!



Evil lives inside a light cucumber salad:

I love Cucumbers and Onions, so really why not mix them together? Why stop there though, when you can create a tiny amount of bitterness with the vinegar and dill and then balance it out with the salt, pepper, and sugar. Perfect summer dish!


You will need:

2 Cucumbers (Thinly sliced)

½ Onion (Thinly sliced)

5 Tablespoons Cider vinegar

½ Teaspoon Sugar

-Dash of Dill

Salt and Pepper to taste



Then you:



In a large bowl combine sliced cucumbers and onions. Season with salt and pepper and toss to combine all ingredients. Next, allow to stand uncovered fo

r 5-10minutes. After this, add the cider vinegar, sugar, 2-3 tablespoons of water, sprinkle a little dill and stir together until well combined. Cover and chill for a few hours before serving.






Revenge Rice
This is a simple recipe for yummy egg fried rice that I’ve been told by random hooligans who stop by my apartment is better than any Panda Express they’ve ever had. I think that’s a compliment?


Font sizeYou will need:


Generous ½ cup white rice

2 Tablespoons Sunflower oil

1 Teaspoon Minced Garlic

2 Eggs

Splash of Soy Sauce




Then you:

Begin by cooking rice in a large pan of boiling water for 10-12 minutes, until tender. Drain well and rinse under cold running water for a second then transfer cooked rice to a baking sheet and leave until completely cooled. Once cooled, heat Sunflower oil in a large frying pan and add Minced garlic. Cook for 1 minute then add cooked rice and fry together for another minute. In a small bowl beat eggs and set aside. Next, push the rice to the side of the pan and pour the beaten eggs in. Cook the egg until it begins to form a scrambled egg like texture and then break it up with a fork and stir it into the rice. Lastly, add a splash of soy sauce and mix well.



Joo-yun’s Blood
This Teri

yaki Glaze is heavenly. Simmering the vegetables in the soy sauce helps add a ton of flavor that some times is lacking once you’ve grilled an item. It’s the perfect love child of sweet, spicy, and salty.


You will need:

½ Cup Soy Sauce
1 Slice of onion cut into thick chunks
2 nickel-size slices of peeled ginger root
1 Teaspoon minced garlic
1/3 Cup Pineapple Juice
1/3 Cup Sugar
2 Tablespoons Chili Sauce
2 Tablespoons Rice Vinegar
1/3 Cup Cornstarch


Then you:

Combine ½ cup water with soy sauce in a small pan over high heat. Add Onion, ginger root, and garlic. Bring the mixture to a boil, then lower the heat and simmer for 10 minutes. Next, strain out all vegetables and return sauce mixture to pan over low heat. Throw out the vegetables.

Add Sugar, pineapple juice, Chili Sauce, and Vinegar to the pan. In a separate small bowl mix the cornstarch with 3 Tablespoons of water and stir to get rid of any lumps. Remove the sauce mixture from the heat, add the cornstarch, and then put it back on the heat. Continue to cook on medium heat and stir often for about 3-5 minutes until the mixture thickens. Once mixture thickens add 3-4 more tablespoons of water if you want to thin it out. You want the consistency to be on the side of smooth gelatin. This makes about 1 Cup of glaze.




Serial Killer Kebabs:




Obviously we all know what veggies taste like. Now grill them and baste them and you’ll want to howl at the moon.


You will need:

9 oz firm tofu (Or protein of your choice)

½ Cup dry-roasted peanuts
White Onion
Red Pepper
Broccoli
Salt and Pepper
Skewer sticks


Then you:

First pat the tofu dry and then cut it into small cubes. (Or prep your protein of choice the way you like) Next grind the peanuts up by either using a blender, food processor, or placing in a small zip lock bag and smashing with a blunt object (This is the fun option haha). Put ground up peanuts on a small plate and roll the tofu in it to coat. If you are working with another form of protein and having a hard time getting the peanuts to stick then lightly spray your protein with some olive oil and then coat. Set aside.


Cut all vegetables into large chucks and then threat onto as many skewers as your heart desires and then place on a foil lined pan or grill rack. Baste with homemade teriyaki sauce. Grill on moderate or broil on hi, turning once half way threw for 10-12 minutes, or until vegetables are beginning to brown. Remove and mix with your egg fried rice.