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San Francisco-area food documentary to feature Koreafornia Cooking
Oct24

San Francisco-area food documentary to feature Koreafornia Cooking

Koreafornian Cooking will star in a food-culture documentary on San Francisco Bay–area Korean cable television station, set to air in late October. San Jose, Calif.-based KEMS-TV broadcasts on cable channel 197 in most of the San Francisco Bay area. Beside original Korean-language programming, the channel also airs Arirang K-pop shows and MBC dramas. KEMS Rosa Kim contacted me in June via YouTube about being part of a Korean food...

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Tammy's interview with Roy Choi of Kogi BBQ
Oct24

Tammy's interview with Roy Choi of Kogi BBQ

On Sept. 11, I spent an hour of my day interviewing Roy Choi of Kogi BBQ. Choi discussed his soon-to-be-released biography, Flavor! Napa Valley and his opinion on pairing Korean foods with wine, the marketing of Korean cuisine and advice for the next generation of chefs and food writers. Choi is preparing for the Nov. 5 release of his book, L.A. Son: My Life, My City, My Food. The book, co-written by Tien Nguyen and Natasha Phan, is...

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Eric Ripert in Korea

I’m still buzzing! Eric Ripert is in Korea. This is just after it was announced that Le Bernardin maintained its three Michelin stars and was again voted “Best Restaurant in New York City” by Zagat. He’s traveling with Matt Rodbard (Korean Restaurant Guide New York) for a piece in a major American food publication. On Sunday evening, I had dinner with them at YangMiOk 양미옥–a dinner of cattle innards. YES!...

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Ramyeon for One

EDITOR’S NOTE: This is the first post by guest contributor Jenna Collett 라면 for One  I have never seen Ms. Ahn eat alone. I’ve never seen her eat without sharing with the closest available mouth. On any given day I’d be handed a near constant stream of easy-to-share edibles: segments of oranges and tangerines, slices of exquisitely peeled apple, rice cakes, biscuits, sweets, and rounds of homemade kimbap. I have likewise...

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Linus' 'Bama BBQ

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 about ideas for future restaurants, and I mentioned that I wanted to eventually bring Alabama style...

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Korean Fish Tacos
Nov29

Korean Fish Tacos

The modern fish taco was born in Baja California, although different kinds of fish tacos have been part of that Mexican state’s cuisine for centuries. I made a Korean fish taco with 된장 doenjang-glazed cod, Korean pear salsa and coleslaw (shredded cabbage or lettuce would work). In November, U.S.-grown shingo pears are still in season, and ones imported from Korea are still readily available in many Korean grocery stores....

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