2012 February

  1. Guest Blogger: Take Thou Food’s Doenjang Jjigae

    Doenjang jjigae is a Korean kitchen staple that’s easy, delicious, and incredibly good for you. According to Sean of Take Thou Food, the secret to excellent jjigae is choosing a quality doenjang and anchovy stock. It may be a simple meal, but it’s one of the most flavorful of them all. Doenjang Jjigae Notice that […]

  2. Weekly K-Roundup: South Korea’s Economic Success, Chocolate, and More

    To say that the fate of North Korean defectors is certainly bleak is quite the understatement. (Korea Times) Sisters Frances and Ginger Park opened DC’s first independent chocolate shop roughly 3 decades ago, and it’s still going strong. (Voice of America) There’s been increasing interest in South Korea as a model of economic success. (The […]

  3. Food: Korean Buddhist Temple Food

    Temple cuisine is a unique dining experience in Korea. In accordance with Buddhist beliefs, temple food is primarily vegan, with a few guidelines. No artificial seasonings are included, and spices are also used very sparingly. There are 5 taboo vegetables: garlic, scallion, green onion, other onions, and wild rocambole, a type of Korean spring herb. […]

  4. Guest Recipes: Closet Cooking’s Dakkochi

    During production of Kimchi Chronicles, street food made up a large percentage of our diets. A particular favorite was skewered food, all ease and convenience. Kevin Lynch of Closet Cooking shows us how to recreate dakkochi, Korean skewered chicken. His version incorporates his trusty bulgogi marinade recipe, and is served with  a dipping sauce of […]

  5. Weekly K-Roundup: Kimchi Doughnuts, Kim Jong Il’s Birthday and More

    Kim Jong Il’s 70th birthday, renamed ‘Day of the Shining Star’, was commemorated with a massive parade, complete with international skating show and thousands of “kimjongilia” begonias. (The Guardian) College dining halls, such as the one at Notre Dame, are picking up on the Korean food craze, and adding a few inspired selections to their […]

  6. 5 Questions with Chang-Rae Lee

    To say that Chang-Rae Lee is well known in the Korean American world is a serious understatement. The award winning author and Princeton professor has written 4 widely acclaimed books, and the most recent, The Surrendered, was a nominated finalist for the 2011 Pulitzer Prize for Fiction. In addition to being an exceptionally talented writer, […]

  7. 13 Korean Food Trucks We Love

    In the past year or so, Korean fusion has become an insanely popular food trend. It seems that virtually every week, there’s a new truck popping up, serving the latest iteration of kimchi tacos, bulgogi sliders, and other delightful fusion fare. At this rate, there could be a danger of overexposure looming on the horizon, […]

  8. Jean-Georges’ Simply Chicken at Madison Square Garden

    Madison Square Garden has recently revamped its concessions stand, with the help of major chefs in New York City, including Jean-Georges Vongerichten. His new stand at the Garden is called Simply Chicken, and it’s serving a great selection of chicken-based dishes. From a chicken hot dog with kimchi relish and spicy mustard, to a grilled […]

  9. Weekly K-Roundup: Street artist David Choe, Big Bang World Tour, and More

    Your dose of what’s going on in the world of Korean food and culture, right here. This week, Ahn Cheol-Seo, the founder of South Korea’s most successful software company, announced his plans to launch a nonprofit dedicated towards fighting rampant socioeconomic inequality in Korea. (New York Times) When Korean street artist David Choe painted murals […]

  10. Comfort Food: Budae Jjigae

    Budae jjigae is an interesting dish that combines American and Korean flavors pretty deliciously. It’s a combination of an eclectic array of ingredients: hot dogs, canned ham, spam, gochujang, ramen noodles, kimchi, mushrooms, and other ingredients such as seasonal vegetables, rice cakes, and tofu. It’s a hodge podge of a dish that has been incorporated […]

  11. Weekly K-Roundup: Girls Generation on Letterman, Kimchi’s Health Benefits, and More

    Your dose of whats going on in the world of Korean food and culture, right here. Opening a bakery is de rigeur in Korea, especially with the wealthy, which has provoked some furious debate over the nature of entrepreneurship in the country. (The Economist) Kimchi, along with other similar fermented foods such as sauerkraut, is […]

  12. Guest Video: Sunnysauce’s Japchae

    Sunny Lee, winner of the Kimchi Chronicles Video Contest with her awesome manduguk video, unsurprisingly also has a few other choice food videos under her belt. Lee, who pursues photography and video in her downtime, also counts cooking as one of her main hobbies. We’re excited to share a recipe video she put together on […]