The Korea Herald recently published an article on the growing popularity on Korean food while also trying to address why it still greatly lags behind … Read more
Being a former producer and avid listener of The Thom Hartmann Program, I agree with Thom’s position on regulated trade mostly. If it costs $1 … Read more
The New York Times has a little piece and video on making Pajeon, the Korean pancakes that make great drinking food.
Here’s a little interesting article from The Korea Times about a former chef for the Blue House, the South Korean Presidential residence. An excerpt: When … Read more
South Korea’s Fair Trade Commission has fined the four giant ice cream makers, Lotte Confectionery Co., Lotte Samkang Co., Haitai Confectionery Co. and Binggrae Co., … Read more
Frank Bruni, the somewhat controversial New York Times food critic, has given a somewhat decent review of David Chang’s new restaurant, Momofuku Ssam Bar. Significance? … Read more
It’s funny how I stumble upon new Korean food blogs. Do a search on Google, and you don’t find many at the top of the … Read more
Just a note that The New York Times just put out a piece on Korean fried chicken in New York. I’m in there.
Koreans pride themselves on eating some pretty spicy food. Even though not all of it is as spicy as what I’m used to, coming from … Read more