ZenKimchi Korean Pig Chart
This is a work in progress that I’ve been meaning to start. Stafford Lumsden pushed me to go ahead with it. What we have here is a chart I’ve drawn and put together conglomerated from various sources. Now, even when I ask people in restaurants and...Tip: Soju as Industrial Cleaner
Eun Jeong actually got this tip from Korean TV. Everyone knows that common industrial soju is not the traditional rice whiskey that was its origin. From my gathering, it’s pure grain alcohol derived from sweet potatoes and tapioca that’s been diluted and...Tip: Pork Tenderloin Ain't So Pricey
We were at the Anyang Central Market the other day, and I was in the mood to grab a rack or two of ribs. I noticed that pork tenderloin was priced at W700 per 100 grams. Doing some calculations, that comes out to W3,171 per pound. A quick glance on U.S. prices, and...
What is Andong Cuisine?
Here is something I wrote for SEOUL Magazine last year on the food in Andong, along with some extra pictures. I visited there with Jen Flinn, Roboseyo, Matt from Popular Gusts and a great group. Stayed in a beautiful country inn. You can read about the adventure...
