ZenKimchi Mentioned in The New York Times by ZenKimchi | Feb 6, 2007 | In the Press, Shameless Self Promotion | 26 commentsJust a note that The New York Times just put out a piece on Korean fried chicken in New York. I’m in there.Share this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email a link to a friend (Opens in new window)Like this:Like Loading...Related 26 Comments mithridates on February 7, 2007 at 4:12 pm Well, this is a surprise, congrats. Now if only I was interested in food (I eat maybe twice a day and a litre of milk is breakfast).Loading... Reply ZenKimchi on February 7, 2007 at 9:46 pm Jun, Rachel, Anon, Mark, Mith, and Sue… Thank you so much. It feels like my birthday today (which is Feb. 27th, if anyone is curious).Rachel, I don’t think Julia, the writer of the story, knew my Southern or fried chicken background when she called me. You could hear the lights flashing in her head when I told her.Funny how that works!Sue, NAVER?? Man, I was hoping to get some Naverites here to tell me I knew nothing (which I already knew). Seriously, I hope the article did more to enhance Korea’s image in the culinary world.Loading... Reply ZenKimchi on February 7, 2007 at 9:48 pm Tuscon Anon,If I was back in the States, I would be working right away to start a Korean chicken joint. That would catch on so quickly there–the same as Krispy Kreme caught on here (another prediction of mine).Loading... Reply Anonymous on February 7, 2007 at 1:01 pm And wonderfully so! Congrats on the good press – well deserved! Kudos, JoeLoading... Reply mark on February 7, 2007 at 1:04 pm Congrats!Loading... Reply ZenKimchi on February 8, 2007 at 9:34 am Protected Static,I’ve been able to mimic the Two-Two flavors and the sauce. I’ll make it again and post the recipe.Loading... Reply sue on February 7, 2007 at 7:58 pm Congratulations! I also read a brief Korean version of it on Naver too. Though it only mentioned your name without your blog URL, but most importantly you are on the front page of New York Times. Well done 🙂Loading... Reply Anonymous on February 7, 2007 at 9:19 pm Saw your blog through the NYT link. Congrats! I’m stuck in Tucson, Arizona, which has great Mexican food and that’s it has made me incredibly homesick for something spicy and fried, like Cajun, Korean, anything…. Your blog is great. Thanks for writing it. Now, if Another Flying Chicken wants to open an outpost, I’d be heading the line every day.Loading... Reply Gdog on February 7, 2007 at 11:05 pm Nice article, you’ve hit the big time, Joe! Just a tidbit for the other readers, I was also contacted for an interview but she never called me. Oh well, let’s give it up to ZenKimchi!Loading... Reply protected static on February 8, 2007 at 12:53 am While there’s a sizeable Korean community here in the Seattle area, I don’t think that there’re any Korean-style fried chicken joints – so my big disappointment is the lack of any recipes to go with the article. The combination of spicy fried chicken, pickles, and soju sounds quite delicious…Loading... Reply Cho-Yau on February 8, 2007 at 2:29 am Hey I have a question,I’ve been combing the internet for this Manhattan-Based Bon Chon Chicken, but I can’t seem to find it!It’s a Fried Chicken AND Karaoke Lounge?! Does anyone know the address of this mystical place?!e-mail me at firstname.lastname@example.org if you do!!Loading... Reply jerry on February 8, 2007 at 6:35 am I was wondering if you know where Unidentified Flying Chicken is in Jackson Heights I’ve been looking for it everywhere. If you do please email me email@example.comLoading... Reply Anonymous on February 8, 2007 at 8:37 am or cho-yau:Bon-chon chiken (3 found)mahattan 32 shop 212-221-2222314 5th Ave 2nd Floor. New York.manhattan tribeca shop 212-227-237598 chamber ST. NEW YORKFlushing shop 718-321-3818157-18 northern Blvd. Flushing NYFor Jerry: UFC71-22 Roosevelt Ave., Jackson Heights718-205-6662Loading... Reply Cat on February 8, 2007 at 8:40 am Hey, Joe!Congrats! The story is awesome! Did the reporter say she read your earlier post about fried chicken? I think you did a better job of explaining how they cook it, actually.Great work.Loading... Reply protected static on February 8, 2007 at 9:38 am Ooh, that would be great! Thanks!Loading... Reply ZenKimchi on February 9, 2007 at 10:06 am Hanna, wow, thanks for the ego boost. I’ll try to let it get to my head.Loading... Reply ZenKimchi on February 9, 2007 at 10:08 am Pepero,So true. As crazy as Korea can get, it gets in your blood. It’s like taking a bath in ice water. Wakes you up.Loading... Reply Hanna on February 8, 2007 at 5:35 pm hello—i’m a totally random stranger who happened to click on the newyorktimes article for your zenkimchi website. i’m very impressed by your descriptions, pictures, and enthusiasm for food. more than just the typical blathering about a person’s day, you really did a good job of incorporating a western’s introduction to korea with its most familiar cultural ambassador, native food.Loading... Reply ZenKimchi on February 9, 2007 at 1:32 pm I always thought “odeng” sounded Japanese. Eun Jeong always says “오댕.” I’ll go change that. Thanks.Loading... Reply Julia on February 8, 2007 at 11:45 pm Yay Joe! I’ve posted the link to the NYT article all over MySpace and am showing it off at work today. I’m so proud of you! My celebrity brother!Loading... Reply pepero on February 9, 2007 at 1:19 am so glad I read the NYTimes 🙂 I’m a recovering English teacher (2 years in seoul) living in Canada again, and man do I miss the food! I’m happy to find a blog where I can reminisce and talk with other dokbokki aficionados. mm, dokbokki… I miss drunken to-se-te consumption at three in the morning..Loading... Reply Se-Won on February 9, 2007 at 1:01 pm You should write Eomook(어묵) instead of odeng(오뎅) because it’s japaneese language. ^^;Loading... Reply maryeats on February 10, 2007 at 12:17 pm joe AMAZING! I am so happy for you. Finally, a little bit of the Korean bloggers in the big world of food blogging celebrity!wLoading... Reply Dan on February 15, 2007 at 3:59 pm blog is mentioned today in the taipei times in Taiwan via the NYTimes article, and it is translated into Chinese for the bilingual page……email me if you want a clipping……firstname.lastname@example.orgLoading... Reply Dan on February 15, 2007 at 8:51 pm A different kind of chicken不一樣的雞肉Thursday, Feb 15, 2007,Page 17A South Korean restaurant owner prepares chickens for sale in Seoul, Jan. 20, 2007.2007年1月20日，南韓首爾一名餐廳老闆準備販賣雞肉。 (照片：美聯社)When Joe McPherson moved to Seoul in 2002, he thought he was leaving fried chicken behind.“Living in the southern US, you think you know fried chicken,” he said. But in Seoul, he said, “there is a mom-and-pop chicken place literally on every corner.” Many Asian cooking traditions include deep-fried chicken, but the popular cult of crunchy, spicy, perfectly nongreasy chicken — the apotheosis of the Korean style — is a recent development.Platters of fried chicken are a hugely popular bar food in South Korea — like chicken wings in the US, they are downed with beer or soju, after work or after dinner, rarely eaten as a meal.“Some places have a very thin, crisp skin; some places have more garlicky, sticky sauces; some advertise that they are healthy because they fry in 100 percent olive oil,” said McPherson, an English teacher, who writes a food blog called zenkimchi.com/FoodJournal.“Suddenly there will be a long line outside one chicken place, for no apparent reason, and then the next week, it’s somewhere else.”For crunch, American-style fried chicken relies on a thick, well-seasoned crust, often made even thicker by soaking the chicken pieces beforehand in buttermilk.Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. (Chinese cooks call this “paper fried chicken.”) The chicken is unseasoned, barely dipped in very fine flour and then dipped into a thin batter before going into the fryer. It is only seasoned after frying.Korean-style fried chicken restaurants are springing up throughout the US.(NY Times Services)當喬依．麥可佛森二○○二年搬到首爾，他以為再也不會看到炸雞。「住在美國南方，你會以為自己知道什麼是炸雞，」但是在首爾，他表示︰「真的每個轉角都是小型炸雞店。」許多亞洲傳統烹調都包括酥炸雞肉，不過脆皮、辣味、完全不油膩的韓式經典雞肉卻是最近才風行一時。大盤大盤的炸雞在南韓是廣受歡迎的酒吧食物，就像美國的雞翅，搭配啤酒或燒酒，作為工作後或晚餐後的點心，很少當正餐吃。身為英文老師的麥可佛森表示︰「有些店的雞皮非常脆薄，有的店有濃稠的大蒜醬料，有些地方主打健康概念，因為他們使用百分之百的橄欖油進行油炸。」麥可佛森撰寫的美食部落格網址是zenkimchi.com/FoodJournal。他表示︰「某家雞肉店外面會沒來由的突然大排長龍，然後隔週就會換別的地方。」美式酥脆炸雞靠的是精心調味的厚脆表皮，雞肉通常會被浸泡在白脫牛奶中以增加表皮厚度。韓式炸雞則是截然不同，反映出亞洲的油炸技巧—炸出皮中油脂，將皮炸到脆薄幾近透明的程度。（中國廚師稱此為「紙炸雞」），雞肉未經調味，僅沾上很細的麵粉，在下油鍋前浸入稀麵糊，炸完之後才調味。韓式炸雞餐廳在全美各地如雨後春筍般開業。Loading... Reply Jun on February 22, 2007 at 12:49 am On a separate note…the NYT reports Red Mango-style frozen yogurt in California.Link: http://www.nytimes.com/2007/02/21/dining/21pink.htmlLoading... 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