Yonhap Feature: For New Yorkers, cooking classes demystify Korean cuisine
By Shin Here is my latest article for Yonhap News (연합뉴스), for which I got to spend an evening with chef Youngsun Lee and fun … Read more
By Shin Here is my latest article for Yonhap News (연합뉴스), for which I got to spend an evening with chef Youngsun Lee and fun … Read more
My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi … Read more
The lastest of several prepared Korean dishes introduced recently by Trader Joe’s, a Monrovia, Calif.-based chain of grocery stores, is a frozen version of 비빔밥 … Read more
I translated my latest feature article for Yonhap News (Manhattan ushers in the modern Korean dining experience) into Korean. 얼마전 연합뉴스 영문판에 쓴 기사지만, 더 많은 … Read more
KwangJuYo Chief Executive Officer Cho Tae-kwon, a former restaurateur Korean media regularly consult on hansik (Korean cuisine), served up controversy in an interview with … Read more
It’s been a few months in the works, but the all-Korean issue of Chicago-based Plate Magazine has hit newstands. Plate is targeted to chefs and … Read more
Restaurant Consultants Joseph Baum & Michael Whiteman Co. Inc. predict Korean food will be popular in 2011. Yes, they’ve predicted this every year since, I … Read more
Among the more than 80 caterers, mobile and brick-and-mortar restaurants, and food-related vendors at the second annual Eat Real Festival in the San Francisco Bay … Read more
The Wall Street Journal has produced a couple of pieces on Korean food’s modernization, featuring Seoul as a new foodie destination. Great read. They also … Read more
Last year ZenKimchi had reported on the very first Korean BBQ Cook-Off event in Los Angeles, California. Specifically in L.A.’s Koreatown district. It was a … Read more