Banchan is as intrinsic to 한식 hansik (Korean food) as pork is to Spanish cuisine. It would be anathema to have one without the other. A Korean restaurant without 반찬 banchan might be called a Chinese or Mongolian restaurant by the culinary illiterate. Even if a Korean restaurant has mediocre banchan, the idea of not offering it at...
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The Korea Times has posted a story on two brewers, one from Ontario and the other from Philadelpia, who have incorporated kimchi into making one of their beers.
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Serendipity brought me to this restaurant on the east side of the San Francisco Bay area. I had an appointment with friends in Concord early one February morning. By noon, our meeting was over, and I was hungry. Rather than waiting until I returned to more familiar territory to eat, I followed my instinct — and my insistent...
read moreA BBC article was recently published, “Selling South Korea: No ‘sparkling’ brand image” by Lucy Williamson. It delves into the Korean governments efforts to promote Korea’s brand. Williamson interviews government officials and experts along with inserting her own little analyses here and there. The...
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Okay, so now we’re seeing what the government’s spending spree to K-pop producers’ pockets is producing. Brace yourselves. I present the Wondergirls with “K-Food Party.”
read moreBy Shin Here is my latest article for Yonhap News (연합뉴스), for which I got to spend an evening with chef Youngsun Lee and fun people who gathered to learn Korean food at the Institute of Culinary Education. I appreciate the help from the school, chef Lee and the participants of the Korean Plate class. I hope you enjoy reading this...
read moreBy Shin Here is my latest article for Yonhap News (연합뉴스), for which I got to spend an evening with chef Youngsun Lee and fun people who gathered to learn Korean food at the Institute of Culinary Education. I appreciate the help from the school, chef Lee and the participants of the Korean Plate class. I hope you enjoy reading this...
read more
My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi for customers eager to make their own kimchi with the same methods Koreans have used for more than 5,000 years. Read “Culinary connoisseurs crave kimchi...
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My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi for customers eager to make their own kimchi with the same methods Koreans have used for more than 5,000 years. Read “Culinary connoisseurs crave kimchi...
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The lastest of several prepared Korean dishes introduced recently by Trader Joe’s, a Monrovia, Calif.-based chain of grocery stores, is a frozen version of 비빔밥 bibimbap. This “mixed-up rice” dish — the meaning of the Korean name — already has created some Twitter and blog buzz over the past six weeks. I stumbled...
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