About shinshine


Shinshine (Editor, New York Bureau Chief) cooks French food in a restaurant kitchen full-time and Korean food in her tiny home kitchen on weekends. Her food adventure reflects her childhood from Korea, her daily life in Manhattahn, and her enthusiasm for endless possibilities of Korean food, which she shares with the readers of ZenKimchi Food Journal as well as her own blog www.shinshine.com. With her understanding of Korean and American cultures, culinary trends and languages, she has also written about Korean food scenes in New York and food trends of Manhattan for Korean publications, and translated for the Korean food dictionary project.

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Here are my most recent posts

Delicious Seoul Scenes

Here are a few things I’ve been doing in Seoul for the last 2 weeks… Pollock stew (생태찌개 – saeng tae jji gae) in a brass pot cooked at the table.  Once ignored as a reminder of the hard times, this type of thin brass pots and bowls called yang-pun...

Shin's Korea Trip – First Update

It’s already been 10 days since I arrived in Seoul.  I try to keep a relaxed vacation pace, but that doesn’t seem to be working (not that I’m complaining).  Here are a few photos of my first days in Korea. This was my first time to Tong Young (통영), a...
Korean Food Tours

ZenKimchi’s Korea Food Tours
Trip Advisor 2015 Certificate of Excellence

BPM (4)

Every Friday & Saturday


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