I was asked a few weeks ago to judge a kimchi jjigae cooking contest on Star King, a popular variety show on SBS. The first part will air this Saturday at 6:25 P.M. I don’t think I appear in......
When starting out your Korean pantry, the pastes are some of the most uniquely Korean components. At the Asian supermarket, I’m sure you’ve stared at that wall of green, brown, and red......
Sarah and I were invited to a gala event at the La Seine buffet restaurant at the Lotte Hotel. What follows is some serious food pornage. They started us off with an “amuse.” I think it.....
I was invited to a blogger dinner at the new Kyotofu in east Itaewon, next to Spice, occupying the old location of Toque. I had been hearing good things about Kyotofu–in New York. The story is....
On May 26th, we will head to Mapo, which is famous for its barbecue. Join us for a great evening learning about this area, some sorta infamous little places, and enjoying some great food and drinks.....
This is a quick behind-the-scenes diary of setting up ZenKimchi and Seoul in the City’s pop-up restaurant, Back Kitchen Seoul. Read Seoul in the City’s account, too. For reviews on how......
Since I have a large half-used bag of 부침 buchim pancake mix begging to be brought onto the front lines of my kitchen, I decided to make kimchi okonomiyaki. I’m always in such a hurry — 빨리 빨리......
Filmmaker Fridolin Schoepper created a video about Roy Choi, the much celebrated chef who started the whole Korean taco and food truck craze. Chef Choi will be part of The Avant/Garde Diaries, a show...
Although Korea’s coffee market has matured in recent years, there are many places capitalizing on the trend but cutting all the corners they can. This is the third post in a four-part series by...
I’m always excited when, after living here for eight years, I find a great food that I had never had before. Friends, meet Nakji Gguri. It’s barely grilled octopus. Still rare in the... R...
Although Korea’s coffee market has matured in recent years, there are many places capitalizing on the trend but cutting all the corners they can. This is the second post in a four-part series.....
I’d been hearing about self-serve beer bars not only opening but exploding in Seoul. These types of bars exist in other cities around the world, but it’s a very new concept in Korea, and ...
I have a plethora of chametez in my refrigerator, including phyllo dough, ramen noodles and the standard package of “skinny bread.” I also have a package of pita bread in my refrigerator....
Although Korea’s coffee market has matured in recent years, there are many places capitalizing on the trend but cutting all the corners they can. This is the first post in a four-part series by...
The spring festival of Passover (aka Pesach) this year is coming Friday night, and I have less than seven days to get the chametz totally out of my house. Here’s the what, why and how in jettis...
Korean carrot salad, pronounced Koreyscha Sabzili Salat in the Uzbek language, is ubiquitous throughout the former Soviet Union. The dish was invented by Korean immigrants to Russia’s Far East ...
ZenKimchi and Seoul in the City are teaming up to present Korea’s first pop-up restaurant Back Kitchen-Seoul Theme: Korean ingredients re-imagined What is a pop-up restaurant? Pop-ups are almos...
I’m posting about this because he said it was cool. It hasn’t been announced much publicly on the K-blogosphere. Stalwart of the Korean bloggers, one of my mentors, and one of the pioneer...
Take our survey to help us better serve you. It sounds so cliche, but this really helps us out a LOT! And the survey is FAST! It’s EASY! It’s FAT-FREE! Click here to take it. We also have...
Here is my latest feature article for Yonhap News. I started working on this in Seoul then finished it when I came back to New York. I am introducing a few different options for people who are cons...
This is a product that came out about a year or so ago. Convenience store food has been leaning towards fresher, healthier, and more filling options. And they’ve been getting more Korean. You m...
Clockwise from the top left are seawater tofu, dallae (달래 – small wild onion or Allium monanthum), naeng-yi (냉이 – Capsella bursapastoris), and godeul bbaegi (고들뺴기 – Crepidiastrum so...
Wow! I finally got to have a meal here. PIERRE GAGNAIRE à Séoul (listen to SeoulPodcast #128 to hear how Stafford pronounces it) is widely considered to be the best restaurant in Korea. The menu has ...
One thing I miss about living in Korea is the abundance of sea vegetables. Although more people are now aware of and have found applications for a couple of kinds of dried seaweed in the U.S., such ...
Reader (and friend) Żaklina had this question: Do you have recommendations or a 10-day restaurant tour guide for Seoul? My parents are coming to visit for 2 weeks, and I’m looking to take them ...
Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even if they can’t identify exactly which ...
Here are a few things I’ve been doing in Seoul for the last 2 weeks… Pollock stew (생태찌개 – saeng tae jji gae) in a brass pot cooked at the table. Once ignored as a reminder of the h...
Serendipity brought me to this restaurant on the east side of the San Francisco Bay area. I had an appointment with friends in Concord early one February morning. By noon, our meeting was over, and I...
One of the debates in the Korean food world these days is if it can work as fine dining, if it should work as fine dining, and how. Personally, I have come across so many ham handed efforts that I ha...
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