by Tammy | Jul 26, 2011 | Commentary, Featured, Globalization, Korean Food Globalization, News & Media
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 bibimbap. This “mixed-up rice” dish — the meaning of the Korean name — already has created... 
by Tammy | Jul 7, 2011 | Featured, Korean Food Globalization
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 diplomats to their home to learn kimchi-making. The San Francisco Consular Corps helped put on the party. The stated... 
by Tammy | May 1, 2011 | Featured, Globalization, Korean Food Globalization
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 The Korea Herald by suggesting that charging for traditionally complimentary banchan... 
by Tammy | Mar 28, 2011 | Street Food
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 menu of Beef, Chicken, Pork or Tofu Korean tacos and spicy chilled noodles. We tried the chicken and beef Korean tacos. They were very... 
by Tammy | Dec 26, 2010 | Commentary, Korean Food Globalization
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 in a particular country. For example, Chef Young-sun Lee teaches classes in Korean cuisine at the Institute of...