Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
I am very intrigued by the bloody mary-infused soju, but there is one thing you don’t mention- How was it? How did it taste? Would you recommend making that or would the effort be better spent on something easier, like lemon?
Also, those jars you used- What do they look like up top? Do they have a cover, or did you make the cover yourself? Just wondering what to look for at the shop.
The jars had rubber stoppers on the tops, so they were well sealed. Going for lemon is a good safe way to do it. The Bloody Mary experiment was for the foodies. I try to push the boundaries on what one can do, and since unsweetened tomato juice is hard to come by, I thought it made a decent shooter for parties. But for your own personal use, go for lemon. That should taste great!
Yeah, my dad infuses booze with ginseng all the time, but I don’t really know how sterile his methods are. Congratulations on the wedding! and really, all this Star Chef talk, making me so sad. If I ever get back to Seoul, I haaave to go, it totally sounds like the sort of place I’d adore.
I am very intrigued by the bloody mary-infused soju, but there is one thing you don’t mention- How was it? How did it taste? Would you recommend making that or would the effort be better spent on something easier, like lemon?
Also, those jars you used- What do they look like up top? Do they have a cover, or did you make the cover yourself? Just wondering what to look for at the shop.
Thanks a lot, and congrats on the wedding!
The jars had rubber stoppers on the tops, so they were well sealed. Going for lemon is a good safe way to do it. The Bloody Mary experiment was for the foodies. I try to push the boundaries on what one can do, and since unsweetened tomato juice is hard to come by, I thought it made a decent shooter for parties. But for your own personal use, go for lemon. That should taste great!
Thanks!
The solar dehydrator needs a lot of ventilation, and you need to slice the tomatoes very thin.
Yeah, my dad infuses booze with ginseng all the time, but I don’t really know how sterile his methods are. Congratulations on the wedding! and really, all this Star Chef talk, making me so sad. If I ever get back to Seoul, I haaave to go, it totally sounds like the sort of place I’d adore.
I’ve made bacon infused whiskey before, but I really like the idea of mixing two infused alcohols into a complicated shot.
Also, the pizza box oven is genius. I’m definitely going to have to try that for a couple recipes.