A little tempest in a teapot occurred among Korean food purists when New York Times recipe guy Mark Bittman tackled a backyard Korean barbecue and had the gall to suggest substituting soy sauce for fish sauce in making kimchi. My years of seeing ketchup replacing tomato sauce on pizza and of witnessing honey mustard drenching kebabs has gotten me less vigilante about slights like that. I’m just kinda, well, Zen about it.
Here’s the banchan:
- Mark Bittman also talks about lettuce’s role in Korean food
- Ask a Korean asks, “What is Korean food?”
- A few Korean restaurants still recycle leftover banchan, despite a national crackdown
- Seoul’s celebrity-owned restaurants
- Edward Kwon’s “Yes Chef” season 2 has started
- Korean food wave hits Manila. Not surprising since the Philippines represent that second largest region on our Facebook page.
- Update on the Japanese e. coli outbreak that came from Korean restaurants–Australian beef ruled out as source
- First Dokdo Riders. Now Bibimbap Backpackers?
- Korea’s food inflation–samgyeopsal up, sushi down
- Koreafornian Cooking is in a street food recipe contest
- Rice Restaurant and Lounge (Tampa)
- Foreigner Joy starts her quest for the summer’s best patbingsu, starting at A Twosome Place
- Speaking of celebrity restaurants, Kang Ho-dong’s 678
- Blowtorch beef sushi at Chef’s Guksujeon
- Salmon and uni rice at Donburi in Jongno