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Top Posts
8 Great Korean Restaurant Franchises (and bad ones)
There’s something I’d say for Korea that I wouldn’t say for America–there are some freakin’ good restaurant franchises that I’d recommend even over independent restaurants. Their quality is consistently good. These would also be...
Bibimbap in Jeonju: Where to Eat it and Bloody Well Enjoy it
Written by Rob McGovern In order to keep it fair and cover as much of the city as possible, I have tried several restaurants that were previously unknown to me, and I have been back to a few that I know very well. I have included restaurants based on a few factors,...
First Full Moon Day and Energy Tteok
Posted by shinshine The first full moon day (정월대보름; jeong wol dae bo reum or dae bo reum) of the year by lunar calendar, which is February 28th this year, is recognized as one of the five traditional Korean holidays. Yet maybe because it comes so soon after the...
"The Art of Korean Cooking" … in 1959
Posted by Grace Meng A friend of mine recently gave me an amazing gift, a Korean cookbook published in 1959 that she found in a used bookstore. Called “The Art of Korean Cooking,” it’s a slim, spiral-bound book of just over 100 pages. There are no...
Lasagna with Sliced Tteok
Posted by shinshine Do you have any leftover sliced tteok after making the rice cake soup (떡국; tteok guk) on New Year’s Day? Tteok guk is good any day and also one of the best hangover food for me, so I always keep a package of thinly sliced tteok in the...
The Twelve Days of Tteokbokki: a Recap
Tammy completed an awesome task in creating twelve different recipes for tteokbokki from different corners of the world while bringing it on home to Korea for the finale. Once again, here are the recipes. Day 1 – Szechuan Tteokbokki Day 2 – Thai Green...
Recipe: Multi-colored TteokManduGuk
We tried a little variation on the traditional TteokGuk this new year. Usually TteokGuk is a broth made with beef brisket. Well, not where Eun Jeong comes from. She made something more akin to her mother’s recipe, which involved a briny anchovy broth with...
Dear Jeon… A Lunar New Year Recipe
새해 복 많이 받으세요! Saehae bok manhi badeuseyo! Happy New Year! We’re having a small intimate new year in the ZenKimchi household. Here’s a little party food that uses strange ingredients but surprisingly tastes good together, especially hot and fresh. This is...
Homemade Hotteok
Posted by Grace Meng There are a lot of hotteok recipes online. Based on my blog stats, there are even more people looking for hotteok recipes. It surprised me that a street food, a simple fried pancake stuffed with brown sugar and nuts, is so sought after. And...
The Makgeolli/Makkoli Debate by Andrew Salmon
ZenKimchi note: This is in response to the article and corresponding video written and produced by Daniel Gray of Seoul Eats regarding the promotion of 막걸리 overseas. I appeared at the beginning of the video, which was taken at Dan’s 30th birthday party and...
LATEST POSTS
You Won’t Believe How We Make Our Onion Rings…
One night, I noshed on a multi-hour old onion ring. It was still light and crispy. Not greasy. It came from our new little experiment that we’ve implemented at OK Burger on the Cheonggyecheon.
The Pancake Epidemic
“Come for the Stumptown Coffee; stay for the dangerously delicious pancakes.” (Jake R.)
Blomster’s opens second Korean diner ‘popup’ in California wine country
It doesn’t seem to make sense that a 40-plus-year-old San Francisco Bay-area brunch joint is sharing valuable restaurant space with a fusion diner known for its Korean fried chicken and Los Angeles galbi with mac and cheese. It might be even more surprising that...
WinK Kitchen & Taphouse
There aren’t many great American pubs south of the river, particularly near Gyodae. WinK is not only a good option, it’s worth a trip across the river.
Serbian Winter Menu at Belgrade Bar & Grill
Cozy atmosphere for gorging on sausages and other succulent meats and Serbian dishes.
NEW “Gangnam Style” Menu at Park Hyatt Seoul
I was invited by the Park Hyatt Seoul to try their new “Gangnam Style” menu. Longtime readers will remember how jaded I’ve become to Korean fine dining. It all tends to be about presentation while flavor takes a bland backseat. I’m happy to say...
BBQ Food Tours Featured in Hong Kong’s Apple Daily
We were in Hong Kong’s Apple Daily. They had joined our BPM (BBQ, Pub, Market) Tour. Had a great time, as always. If you want to find out more about our tours and book, go...
New York celebrity chef Hooni Kim marries Korean flavors to local ingredients
Hooni Kim, Michelin-starred chef of Danji and Hanjan restaurants in New York City, sees the marriage of Korean food culture with American food culture as Korean flavors married to local ingredients. At this time, one can’t be a “locavore” and make...
Winner of California culinary contest: ‘Korean food will become more popular’
The first-place winner of the recent Korean Sensation Culinary Contest at The Culinary Institute of America’s Napa Valley campus is neither a traditional North American college student nor a stranger to Korean cuisine. A native of Montreal, Stephen Neumann came...
CIA Greystone hosts Korean cuisine contest
The Korean government doesn’t want Korean cuisine to be Los Angeles’ best kept secret, so the Culinary Institute of America (CIA) Greystone, based in St. Helena, Calif., in cooperation with the Korea Agro-Fisheries and Food Trade Corporation (also called...
