Promoting Korean Food, Chapter 4: Y2Y Marketing
A few years ago I was asked to write a small book on promoting Korean food. I finished the...
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Category: Korean Food Globalization
New York celebrity chef Hooni Kim marries Korean flavors to local ingredients
Hooni Kim, Michelin-starred chef of Danji and Hanjan restaurants in New York City, sees the...
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Winner of California culinary contest: ‘Korean food will become more popular’
The first-place winner of the recent Korean Sensation Culinary Contest at The Culinary Institute...
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Promoting Korean Food, Chapter 3: Common Myths About Foreigners
A few years ago I was asked to write a small book on promoting Korean food. I finished the...
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Promoting Korean Food, Chapter 2: A Clash of Media Cultures
A few years ago I was asked to write a small book on promoting Korean food. I finished the...
Read MorePromoting Korean Food, Chapter 1: Know Your Market
A few years ago I was asked to write a small book on promoting Korean food. I finished the manuscript, but it never got published. The publisher ended up going out of business. Here is the old manuscript for your enjoyment,...
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Promoting Korean Food, Intro: I’m Your Market
A few years ago I was asked to write a small book on promoting Korean food. I finished the...
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Cheesy NYT Bulgogi Ad is Cheesy
Our favorite silly ad warriors are at it again. And they haven’t learned one thing from all...
Read MoreThat CNBLUE K-Food ad continues to produce laughs
Remember the “fit milk, romantic mushrooms” ad we joked about a while back? Well,...
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A Tale of Two Tongues: Pairing Wine with Hansik
Asian cuisine, and Korean food in particular, is notoriously difficult to pair with wine. Even...
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Restaurant: Kristalbelli, New York
The opening of “the next Korean barbecue restaurant” in midtown Manhattan by K-pop...
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Kristalbelli and Korean food sins
Let’s get the obligatory prefacing out of the way. I know there’s a cadre of people...
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