by Tammy | Nov 22, 2011 | Beverages
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...
by Tammy | Apr 1, 2011 | Modern Korean, Top Posts, Top Posts - Winter
Even though we live in an age where bartenders are now called mixologists — makes them sound more scientific, doesn’t it? — many are finding inspiration in the old ways of mixing drinks by creating their own tinctures, bitters and infusions. The Asian citron —...
by ZenKimchi | Apr 14, 2010 | Featured, Tips
Eun Jeong actually got this tip from Korean TV. Everyone knows that common industrial soju is not the traditional rice whiskey that was its origin. From my gathering, it’s pure grain alcohol derived from sweet potatoes and tapioca that’s been diluted and...
by ZenKimchi | Jan 13, 2010 | Korean Food 101, Tips, Top Posts, Top Posts - Winter
Here is something I wrote for SEOUL Magazine last year on the food in Andong, along with some extra pictures. I visited there with Jen Flinn, Roboseyo, Matt from Popular Gusts and a great group. Stayed in a beautiful country inn. You can read about the adventure...
by ZenKimchi | Oct 24, 2008 | Beverages
Gourmet Magazine posts a recipe for an Apple Soju Cocktail as part of their Halloween collection. The recipe is by David Arnold of the French Culinary Institute and passed along by David Chang of Momofuku.
