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8 Great Korean Restaurant Franchises (and bad ones)
Jun17

8 Great Korean Restaurant Franchises (and bad ones)

There’s something I’d say for Korea that I wouldn’t say for America–there are some freakin’ good restaurant franchises that I’d recommend even over independent restaurants. Their quality is consistently good. These would also be great brands to export. I’m leaving out the fried chicken and non-Korean-food franchises as they require separate posts. There are many other franchises out there, and...

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Bibimbap in Jeonju: Where to Eat it and Bloody Well Enjoy it

Written by Rob McGovern In order to keep it fair and cover as much of the city as possible, I have tried several restaurants that were previously unknown to me, and I have been back to a few that I know very well. I have included restaurants based on a few factors, but the main factors were quality-slash-taste and value for money. Customer service and authenticity have entered into my thinking, but overall taste and value have taken...

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First Full Moon Day and Energy Tteok

Posted by shinshine The first full moon day (정월대보름; jeong wol dae bo reum or dae bo reum) of the year by lunar calendar, which is February 28th this year, is recognized as one of the five traditional Korean holidays.  Yet maybe because it comes so soon after the double celebrations of the new year, or the daeboreum activities such as jwi bul nori (쥐불놀이) happen in big open fields (plus playing with fire was never part of my family...

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"The Art of Korean Cooking" … in 1959
Feb19

"The Art of Korean Cooking" … in 1959

Posted by Grace Meng A friend of mine recently gave me an amazing gift, a Korean cookbook published in 1959 that she found in a used bookstore.  Called “The Art of Korean Cooking,” it’s a slim, spiral-bound book of just over 100 pages.  There are no photos, but there are nice drawings by Joon Lee, and the prose, by Harriet Morris, is straightforward and clear, even if she is a little anxious about making sure the...

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Lasagna with Sliced Tteok

Posted by shinshine Do you have any leftover sliced tteok after making the rice cake soup (떡국; tteok guk) on New Year’s Day?  Tteok guk is good any day and also one of the best hangover food for me, so I always keep a package of thinly sliced tteok in the freezer.  The thinly sliced, coin-shaped version also cuts down the rubbery texture of the tubular kind of rice cakes which some people are not used to.  This makes the sliced...

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The Twelve Days of Tteokbokki: a Recap

Tammy completed an awesome task in creating twelve different recipes for tteokbokki from different corners of the world while bringing it on home to Korea for the finale. Once again, here are the recipes. Day 1 – Szechuan Tteokbokki Day 2 – Thai Green Curry Tteokbokki Day 3 – Madras Curry Tteokbokki Day 4 – Korma Curry Tteokbokki Day 5 – Arrabbiata Tteokbokki Day 6 – Beef Bolognese Tteokbokki Day 7...

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