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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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Korean Restaurants Stronger in NY Michelin Guide
Oct03

Korean Restaurants Stronger in NY Michelin Guide

The new Michelin Red Guide for New York was recently published. Jungsik has come a long way. It had critics and diners scratching their heads about Jung-sik Yim’s “New Korean” style, but it looks like perseverance is paying. He’s gone from one star to two stars. According to Ryan Sutton, Bloomberg’s critic, this makes Jungsik the first Korean restaurant in the U.S. to garner two stars. As far as I know, I...

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Banchan for charity: Would you buy it?
Aug19

Banchan for charity: Would you buy it?

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 all would be an affront to all that is Korean. Charging for banchan is almost as heretical. A recent...

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Kimchi Beer?
Jul03

Kimchi Beer?

I guess kimchi is really catching on now. 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. How did this idea come about? Jimmy McMillan from Philadelphia: “I love eating Korean barbeque. A few nights before I decided to make the kimchi beer, we had a Korean style barbeque night in the store,’’ recalled McMillan....

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BBC and Experts Agree with ZenKimchi

A 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 article itself reconfirms much of what we have said here (and we’ve been criticized by kimcheerleaders...

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