by Tammy | Nov 11, 2015 | Beverages, Commentary, Ingredients, Korean Food 101, Korean Food Globalization, Modern Korean
The first-place winner of the recent Korean Sensation Culinary Contest at The Culinary Institute of America’s Napa Valley campus is neither a traditional North American college student nor a stranger to Korean cuisine. A native of Montreal, Stephen Neumann came...
by ZenKimchi | Nov 17, 2011 | Ingredients
One of the greatest longlasting gripes of expats, chefs, and especially bartenders in Korea is the utter non-presence of limes. Whenever I see limes at a Mexican restaurant or bar, I ask where they got them. They get a sheepish look and say they have a connection with...
by Tammy | Jan 20, 2011 | Ingredients
Different sources of water have tortured the tongues of tea lovers for centuries and proved problematic for my late grandmother’s pickles. But health experts increasingly are realizing the subtle substances that distinguish one locale’s water from another...
by Tammy | Dec 1, 2010 | Ingredients
South Korea is attracting more Jewish business travelers, diplomats, members of the military and English teachers, but there is a lot of misunderstanding over what is and isn’t kosher food. Some also believe that Muslim dietary standards, called halal in Arabic,...
by Tammy | Jul 7, 2010 | Ingredients, Modern Korean
by Tammy Since December 2009, Annie Chun’s — yes, she’s a real person — and CJ Foods stirred up some controversy over the debut of Annie Chun’s gochujang sauce in the U.S. And some in the Korean blogosphere have been gnashing their teeth over this...
by ZenKimchi | Jun 18, 2009 | Food Porn, Ingredients
The past few years I have spent my free mornings walking up the leg of Gwanak Mountain that’s behind my house. It’s an easy thirty-minute walk that passes by four gorgeous Buddhist temples and ends with satisfying views of my fair city of Anyang. In...
