Barbecue expert Jamie Purviance was in Seoul this past week studying about Korean BBQ for an upcoming book on world BBQ. He particularly liked DalkGalbi (smothered stir-fried chicken) and Daechang (a part of cow intestine). Even so, I disagreed with his assessment of kimchi in America. He said that Americans find kimchi too spicy and garlicky. I think that Americans can easily handle the spice, considering all the buffalo wings and hot sauces they buy. The barrier for kimchi being embraced in America is its smell and pungent taste. It can be unpleasant to a first-timer if the kimchi isn’t done right. It’s like goat cheese and other fine products that take a while to get used to. Yet once one “gets it,” he becomes a fan of kimchi for life.
About The Author
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.
Seoul Travel Blog: Korea Food Tours
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