We just got to my dad’s house in Denver last night after a grueling 28 hours of flying and layovers. This is my wife and daughter’s first time in America. I’ve done this trip a few times, but this is the first time I’ve traveled with a child. I’ve learned a few things over the years and a lot of things...
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Typical of many Korean households, my refrigerator is stuffed with little containers of leftover 반찬 banchan. Many recipes for those side dishes are scaled to serve six to eight people, so the two of us always have leftovers. I can only eat so much 비빔밥 bibimbap. While fretting about my bounty of banchan, I was insipred to repurpose...
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Following up on the theme of my last post regarding a coffee question from a ZenKimchi reader, I thought I would share my personal method for making cold brew coffee. If you ask a coffee connoisseur to recommend a ‘coffee maker’ for you, they will probably giggle with delight and point you in the direction of something...
read moreI recently received a great coffee question in my inbox from ZenKimchi reader Ron Handel: …this past week at work a parent brought me a bottle of Dutch coffee. It is in what looks close to a wine bottle. The directions on how to enjoy it are written in Korean so I am out of luck. What is your recommendation on the best way to...
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One of the greatest longlasting gripes of expats, chefs, and especially bartenders in Korea is the utter non-presence of limes. Whenever I see limes at a Mexican restaurant or bar, I ask where they got them. They get a sheepish look and say they have a connection with the U.S. Army base. Most of the limes in Korea are smuggled from...
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The Vietnamese hoagie that was trendy in America is popping its buns up in Korea. This chicken version was sighted and eaten at Paris Croissant in Yeouido. I’m no Banh Mi connoisseur, but I liked...
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I have had a love-hate relationship with Paris Baguette over the years. When I first came to Korean in 2004 they pissed me off every time. They tended to put sugar in every one of their products, even their ham sandwiches. They’d throw ketchup, mayonnaise and cheese on white toast and call it “Pizza Bread.” And...
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Seriously, Ranch dressing has been one of those elusive items that American expats had always taken for granted before coming to Korea. The only places to get it were shady foreign food markets, military base connections, or Costco–and even Costco didn’t always have it. I had even researched on ways to make it at home...
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SPC Group, most well known as the owners of Paris Croissant, have aspirations of Korean smoothie conquest as they launch their fifth Korean Jamba Juice franchise location in five months. It’s also their fourth location “south of the Han.” The only exception is their first location in Incheon’s airport. The...
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SPC Group, most well known as the owners of Paris Croissant, have aspirations of Korean smoothie conquest as they launch their fifth Korean Jamba Juice franchise location in five months. It’s also their fourth location “south of the Han.” The only exception is their first location in Incheon’s airport. The...
read more
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