Chicken and beer have become serious institutions in South Korea. Korean style fried chicken started showing up around 1970, when cooking oil became more affordable. In the 1980s and 1990s, chicken “hofs” that served deep fried chicken and beer popped up...
Cilantro Kimchi: A Forgotten Korean Recipe with Deep Roots You’ve probably heard the claim: Koreans don’t eat cilantro. Many food blogs repeat it like gospel. They say cilantro—also known as coriander—has no place in Korean cuisine. But what if that’s not true? The...
Not THAT Tofu Steak A larger variation of many traditional Korean pancakes, Tofu Steak was trendy for a while in dieting circles. The “steak” in this sense is supposed to resemble the Korean and Japanese versions of Hamburger Steak. It’s basically...
This Korean vegan recipe–oh, why do I even bother saying it’s vegan? It’s just good. I had it for the first time during my second year in Korea. San Maul, which is still my favorite restaurant, tucked in the southern foot of Mt. Gwanaksan. Dotorimuk...
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, posted in segments. Keep in mind that this...
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, posted in segments. Keep in mind that this...
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