Just a note that The New York Times just put out a piece on Korean fried chicken in New York. I’m in there.
ZenKimchi Mentioned in The New York Times
by ZenKimchi | Feb 6, 2007 | In the Press, Shameless Self Promotion | 26 comments
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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).
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.
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).
And wonderfully so! Congrats on the good press – well deserved! Kudos, Joe
I’ve been able to mimic the Two-Two flavors and the sauce. I’ll make it again and post the recipe.
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 🙂
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.
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!
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…
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!!
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.com
Bon-chon chiken (3 found)
mahattan 32 shop 212-221-2222
314 5th Ave 2nd Floor. New York.
manhattan tribeca shop 212-227-2375
98 chamber ST. NEW YORK
Flushing shop 718-321-3818
157-18 northern Blvd. Flushing NY
71-22 Roosevelt Ave., Jackson Heights
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.
Ooh, that would be great! Thanks!
Hanna, wow, thanks for the ego boost. I’ll try to let it get to my head.
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.
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.
I always thought “odeng” sounded Japanese. Eun Jeong always says “오댕.” I’ll go change that. Thanks.
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!
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..
You should write Eomook(어묵) instead of odeng(오뎅) because it’s japaneese language. ^^;
joe AMAZING! I am so happy for you. Finally, a little bit of the Korean bloggers in the big world of food blogging celebrity!w
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.org
A different kind of chicken
Thursday, Feb 15, 2007,Page 17
A South Korean restaurant owner prepares chickens for sale in Seoul, Jan. 20, 2007.
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)
On a separate note…the NYT reports Red Mango-style frozen yogurt in California.