Hwe. Korean sashimi. It’s not just a way to prepare raw fish. It’s a dance of courses and flavors using every part of the fish.
Bluefish pushes to make it a more ethereal experience.
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If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before.
As the Ask the Korean blog reported a couple of years ago:
“Korea has never grown cilantro, and cilantro is not a part of Korean cuisine. …
But Korean people’s cilantro-hate is nonetheless interesting, because it is a nice reflection of Korea’s insularity.”
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The fine folks at Yeontabal 연타발 invited me over for a night of some lovely beef intestines and heart. I’m usually skeptical of a lot of upscale Korean restaurants because they usually think fine dining is just a bunch of fussy pretension, high prices, and bland food. Not so at Yeontabal! They’re pricey, but that was a...
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http://www.vimeo.com/54265037 Bean Table is featured in this gorgeous episode of the new Arirang series “Semipermanent.” This is a show that highlights expats in Korea, and it’s definitely a positive sign in Arirang’s new turn in programming. It is not so much awkward government propaganda (as my show, you...
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We make Nakji Bokkeum Fettuccine on Korea’s version of the Food Network. Check out the video.
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Back when Sarah Lee and I were putting ideas together for our first pop-up restaurant, our friend Linus gave me a call. “Joe, it’s interesting y’all are doing a pop-up because I’m working on a secret project myself. I’m doing barbecue.” Over some drinks a while back, Linus and I got to talking...
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Prominent video blogger Noe Alonzo made a video of our Ultimate Korean BBQ Experience tour. Take a look. Make sure to sign up for our next tour, usually every Thursday evening. If you have a group of friends we can do a special outing for y’all. Click here for...
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Chef Hooni Kim of ZenKimchi’s favorite Michelin-starred Korean restaurant Danji, scored a good 45-minute interview on the Arirang program Innerview. This is a must-view for anyone interested in Korean food, the New York restaurant industry, and the popularization of Korean food.
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The talk I did for the worldwide TED talent search is online, along with my Seoul compadres. I talked about the meteoric rise of Korean food. I did have a flub in the middle, but I recovered. Still makes me cringe to see that. You can watch it here–and vote if you’re so inclined. Joe McPherson: The meteoric rise of...
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Here is the second and final part of the Star King “Cooking King” kimchi jjigae competition where I was on the judging panel. On this one we see the second part of the preliminary round as well as the second group of semi-finalists, along with the finalists and winners. This second group of semi-finalists had the more...
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