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Israeli Couscous Salad With Korean Radish and Pine Nuts
Israeli couscous is couscous on steroids. It’s much larger than the familiar North African version. Comparatively, Israeli couscous has a nutty flavor and is chewier. Israeli couscous also lends itself to salads better than its diminutive cousin.
I came up with this recipe the other night by combining that pumped-up pasta with a little kitchen craziness and some fresh 총각무 chonggakmu (Korean ponytail radish) from my garden.
One of the most crucial ingredients is lemon juice. Hopefully, lemon prices have sweetened in Korea after souring with the Master Cleanse craze some time ago.
Also important is boiling Israeli couscous in a flavored broth. Those little toasted balls of semolina will easily soak up the flavor.
July 11, 2012
TED Talk is Online–WATCH!
The talk I did for the worldwide TED talent search is online, along with my Seoul compadres. I talked about the meteoric rise of Korean food. I did have a flub in the middle, but I recovered. Still makes me cringe to see that.
You can watch it here–and vote if you’re so inclined.
Joe McPherson: The meteoric rise of Korean food
Also watch the other great talks from that event.
Dong Woo Jang (age 14): Crafting the perfect bow – Dong Woo was one of the favorites. He has a hilarious story about his obsession with bowmaking. You really have to see it for yourself.
Jinsop Lee: Design that tantalizes the five senses – Jinsop and I became quick buddies. His Five Senses Scale is an interesting way to rate design. Stick around for the ending.
Soo-in Yang: My public installations, designed to engage – Super intelligent and sensitive dude. Soo-in’s designs freakin’ amaze me. He’s very much into interactivity with art and architectural projects.
Sherman Li: A new visual search technology for video – Visual search. You have to see the demo to believe it.
Hyeonseo Lee: Escaping North Korea – North Korean refugee, Hyeonseo Lee, describes her life and escape from North Korea.
Sokeel Park: How to solve a problem like North Korea – When Sokeel talks, the entire room goes quiet.
Jeongmee Yoon: An artist explores little girls’ love of pink – Super, super fascinating study on kids’ preferences for colors based on gender. The conclusion will surprise you.
Otto Ng: Canopying the desert for solar energy – Science fiction is reality. The visuals help show this clever idea for harnessing energy while also making the desert into farmland.
Kyla Mitsunaga: Why teachers must learn “with” their students – My buddy Kyla gives a fun talk on teaching, with flying objects thrown at the audience.
JT Singh: The power of cities – He’s young but really is full of perspective-changing ideas.
Lee Jang Sub: The natural beauty of street maps – I love maps. You should see the art this guy does with street maps.
Peter Lee: A game to connect us all – This was the most interactive talk. Game designer Peter Lee has us all play a game that makes us all get to know each other better.
Keehyun Ahn: A building from five shipping containers – I love this guy’s artwork. I also like how he approaches his art–with a big extended middle finger.
Gwon Osang: Making life-size sculptures out of photos – Another fascinating artist with somewhat creepy artwork–and I mean that as a compliment.
Ji-Hae Park: Bringing joy through the violin – The grand finale. Ji-Hae performs like a punk rocker.
July 10, 2012
Video: The Star King Kimchi Jjigae Competition, part 2
Here is the second and final part of the Star King “Cooking King” kimchi jjigae competition where I was on the judging panel. On this one we see the second part of the preliminary round as well as the second group of semi-finalists, along with the finalists and winners.
This second group of semi-finalists had the more exotic versions: stuffed rosemary chicken and shrimp kimchi jjigae, super spicy rib kimchi jjigae, and even pizza kimchi jjigae. None of us were expecting to like the pizza one, but it was GOOOD!
The contestants who won, though, really did have the best pot. The flavor was deep and complex, balanced by sweet chunks of pork.
But enough of that. Let’s watch!
July 6, 2012
Super Easy Stuffed Cucumber Kimchi (Oi Sobaegi)
Kimchi making is often a very labor intensive process. In fact, every November is dedicated to kimchi making, call it the kimchi making season. But today, I will show you how to make a very simple recipe of stuffed cucumber kimchi called oi sobaegi 오이 소배기.
My recipe differs slightly from the original Korean recipe, due to my residency in the US, but the flavor and theory of making this dish will be basically the same.
Refreshing and easy cucumber kimchi that is both spicy and cooling
This cucumber kimchi is enjoyed throughout the year, but particularly around summertime for its cool and refreshing effect of the cucumbers. Try making this very simple kimchi recipe and tell us what you think of it!
July 4, 2012
Kimchi Beer?
Credit: The Korea Times
I guess kimchi is really catching on now.
The Korea Times has posted a story on two brewers, one from Ontario and the other from Philadelpia, who have incorporated kimchi into making one of their beers.
How did this idea come about? Jimmy McMillan from Philadelphia:
“I love eating Korean barbeque. A few nights before I decided to make the kimchi beer, we had a Korean style barbeque night in the store,’’ recalled McMillan. “After walking by the refrigerator, I noticed about a pound of kimchi was left, along with a few bags of rice crackers.’’
At that moment, he decided to toss the leftovers directly in the mash, one of the first processes in beer brewing.
“I proceeded to brew in a normal style and added some Sriracha hot sauce during the last five minutes of the boil for a final kick,’’ said McMillan. “Then I cooled the wort, pitched the yeast and hoped for the best. Three weeks later, it was complete and almost everyone loved it.’’
The descriptions of the final products don’t sound like sour beer.
“It was a beer first with all of the rich malt flavors, followed by the same lingering flavors that come with kimchi, the spices, garlic and pickled nature of the product.’’
May be you could drink this to wash down that Kimchi Ramen Grilled Cheese you just scarfed.
Read more at The Korea Times
July 3, 2012
My Footage on Serial Killer Earth (H2 channel)
I’ve just been informed that my footage of last year’s landslide at the EBS studios will be on “Serial Killer Earth,” a series on H2 (I think that means History Channel 2). It will first air on Saturday night (June 30th) and will repeat at different times.
Here’s some of my video.
June 30, 2012
WTF: Ramen Kimchi Grilled Cheese Sandwich
Sarah! WHY!!!
Yes, we do a Kimchi Grilled Cheese at the Journal, but you have to be seriously stoned with the Taco Bell closed to want to eat this.
Here’s the recipe.
June 29, 2012
Jaws Food
Location: Franchise
Cuisine: Bunsik (Korean snack food)
Reservations: No
Suggested Items: Ddeokbokki (chewy rice cakes), Twigim (fried stuff), Kaetnip Twigim (Deep fried stuffed perilla leaf)
* Please help complete this review by adding information in the comments

June 25, 2012
Octopus on a Stick (Nakji Gguri)
I couldn’t get my mind off that nakji gguri I had a while back, so I thought I’d try to make it at home. Nakji (little octopus) was on sale, so I picked up a pack.
Also, this was a good time to use my jar of Airborne Thyme Honey, which I received as a gift recently. Love this stuff! Really tastes unique. It’s a New Zealand honey that you can find in the supermarket. A little premium, but it’s real honey–not syrup with honey flavorings.
Here we go!
Easy broiled octopus dish
June 25, 2012
Food Tour: Ultimate Korean BBQ Experience
Check out this tour. It’s more than BBQ. It’s a complete Korean lifestyle experience–with a stop at what is considered the best and most underrated Korean BBQ restaurant in Seoul.
We are conducting the tours many times during the summer.
BOOK NOW!
June 24, 2012