If American turkeys dread Thanksgiving, Korean cows dread Seollal. All the butchers and markets in my neighborhood have beef primals hanging, carving portions of brisket to make Ddeokguk. We’re debating whether to make a pot ourselves this year. I know we’ll end up doing it. For our DdeokManduGuk recipe, click here.
And now, the banchan.
- The Korean food issue of Plate Magazine is out. Get a copy and read articles by Tammy and me.
- Our Nanoomi collective podcast Android app is out in SK Telecom’s T-Store
- Each year Korean strawberries seem to be getting bigger and bigger. Brian talks about special heart-shaped strawberries grown in literally heart-shaped boxes (see at the top). I wish producers would cotton on to the notion of designing strawberries for flavor rather than size and packaging. The basic rule is that the larger a strawberry is the more it tastes like water.
- Endless Summer listed “America’s Top Ten New Sandwiches,” and the Bulgogi Hoagie is in there.
- Our photo contest got mentioned in The Korea Herald (reminder: ends January 31st)
- The Korean food wave hits Columbus, Ohio
- Manoffin, interestingly, is not a gay bar but a coffee chain that challenges the overpriced ones in Seoul
- Chowdown Atlanta has a guide for Korean BBQ
- The BBC is enjoying London’s Little Korea while The Guardian can’t stomach kimchi.
- Kelly Choi talks about the five foods she can’t keep in her apartment
- North Korean government restaurants are expanding
- If you’re in Galway, Ireland, Seollal will be celebrated from Tuesday to Thursday
- Gaon (Pasadena)
- Kyedong Chicken (Flushing, NY, and elsewhere)
- Kim Bob Na Ra (Ellicott City, MD)
- Kosher Korean as Max’s Delicatessen (Birmingham, AL)
- Between (Itaewon)
- Wing Bakery (Itaewon)
- Goobne Chicken (Korean chain)
- Jina and Franco are opening a new restaurant, Divino, in Hongdae (map)