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Tammy's interview with Roy Choi of Kogi BBQ

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 his opinion on pairing Korean foods with wine, the marketing of Korean cuisine and advice for the next generation of...
BCD Tofu House – Los Angeles

BCD Tofu House – Los Angeles

Bukchang-dong (or BCD) Tofu House has been one of the most popular Korean restaurants for years. I believe it’s one of those rare Korean restaurants that was born in America and made its way back to the Motherland, Korea. They have 15 locations in and around the...
Palsaik Korean BBQ – Los Angeles

Palsaik Korean BBQ – Los Angeles

I would like to deeply apologize, to all the ZenKimchi followers, for my long absence. I’ll be more diligent in posting more often. One of the representative Korean foods is 삼겹살 (samgyupsal), uncured pork belly, or the Korean bacon. As a matter of fact,...
Is American soju 'watered down'?

Is American soju 'watered down'?

Twitter makes it so much easier to “eavesdrop” on conversations of random strangers, which I do via a list of search terms related to Korean cuisine. For every person who asks a question, many others have the same one bouncing around their minds. Even...
Wa! Ssada Restuarant – Los Angeles

Wa! Ssada Restuarant – Los Angeles

Let’s test your ‘gringo-ness.’ When someone says sushi, what comes to your mind? If you said raw fish, then congratulations – you’re one of the truest of the true gringos. Sushi is the vinegared rice that the slices of raw fish, or any...

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