Blomster’s opens second Korean diner ‘popup’ in California wine country
It doesn’t seem to make sense that a 40-plus-year-old San Francisco Bay-area brunch joint is sharing valuable restaurant space with a fusion diner known for … Read more
New York celebrity chef Hooni Kim marries Korean flavors to local ingredients
Hooni Kim, Michelin-starred chef of Danji and Hanjan restaurants in New York City, sees the marriage of Korean food culture with American food culture as Korean flavors married to … Read more
Tammy's interview with Roy Choi of Kogi BBQ
On Sept. 11, I spent an hour of my day interviewing Roy Choi of Kogi BBQ. Choi discussed his soon-to-be-released biography, Flavor! Napa Valley and … Read more
Restaurant: Kristalbelli, New York
The opening of “the next Korean barbecue restaurant” in midtown Manhattan by K-pop star and producer Jin Young Park has generated some controversy. Some think … Read more
Banchan for charity: Would you buy it?
Banchan is as intrinsic to 한식 hansik (Korean food) as pork is to Spanish cuisine. It would be anathema to have one without the other. … Read more
Review: Trader Joes's Bibimbap
The lastest of several prepared Korean dishes introduced recently by Trader Joe’s, a Monrovia, Calif.-based chain of grocery stores, is a frozen version of 비빔밥 … Read more
How to promote kimchi in America without inviting Americans
The South Korean consulate in San Francisco found a creative way of celebrating U.S. Independence Day this year by inviting the wives of other foreign … Read more
The Korea Herald stirs up debate over banchan
KwangJuYo Chief Executive Officer Cho Tae-kwon, a former restaurateur Korean media regularly consult on hansik (Korean cuisine), served up controversy in an interview with … Read more
Review of Korean taco truck Seoul on Wheels
I found Seoul on Wheels at the Eat Real Food Festival in Oakland, Calif. at Jack London Square. Julia Yoon was serving up a truncated … Read more
New culinary classes in the USA carry Korean cuisine to the masses
Demand for Korean cooking classes in culinary schools or Korean ingredients on grocery stores shelves is a visible sign a cuisine is becoming more popular … Read more