Royal cuisine clashes with blue-collar grub in this class war.
 From Flickr Shinseollo is the epitome of Royal Court Cuisine. Multitudes of delicate ingredients, carefully prepared, are artistically positioned in a special chimney pot filled with broth and brought to a boil with charcoal, which adds to the aroma. |
Korean Fried Chicken is a relative newcomer but was one of the first Korean food trends to hit America. Twice fried with crispy aromatic paper thin skin, usually served with spicy honey garlic sauce. Make sure to grab some brews before digging in. |
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
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Tags: All Korean Food, March Madness
Fire and water (well, soup) duke it out for domination!
 From Flickr Dalk Galbi is chicken marinated in gochujang and garlic and stir-fried at the table with sweet potatoes, leeks and other goodies. A Korean restaurant fave from Chuncheon.
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Kalguksu is a clam broth loaded with hand-cut wheat noodles, which give the soup a soothing creamy texture. |
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
If you appreciate ZenKimchi why not buy us a cup o' coffee?
Tags: All Korean Food, March Madness
This will be a tough one. Two power hitters face off right away.
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Baechu Kimchi is the classic red cabbage kimchi everyone knows. It’s great fresh and fruity with bossam or aged and sour in kimchi jjigae.
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 From Flickr Bulgogi is thin slices of marinated meat, usually beef, grilled over open flame or sizzled in a stone pot. It’s pleasantly sweet and garlicky and isn’t as spicy as other Korean dishes–a favorite starter dish.
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
If you appreciate ZenKimchi why not buy us a cup o' coffee?
Tags: All Korean Food, March Madness
Two of the great traditional kimchis square off today, both symbols of courtly refinement.
 From Flickr Baek Kimchi – This “white” kimchi is closer to how the dish was prepared before chilis entered Korea in the 16th century. It’s fruity and crispy and great with smoked duck. |
 From Flickr
Mul Kimchi – “Water” kimchi consists of radishes floating in a lightly sweet and tart brine, best chilled with flecks of crushed ice on a scalding summer day. |
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
If you appreciate ZenKimchi why not buy us a cup o' coffee?
Tags: All Korean Food, March Madness
Posted by: ZenKimchi in Video
They’re ba-a-ack! Two types of bulgogi.
Funny that we had both a kimchi video and a bulgogi video today, considering that they’re about to duke it out in March Madness.
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Tags: All Korean Food, korean cooking, Korean recipe, Video
Posted by: ZenKimchi in Video
Cute little video from Cool Hunting of a Korean great-grandmother making kimchi. I did get a little worried when packets of Equal were being dumped in there.
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Tags: All Korean Food, Kimchi, Video
Just a friendly reminder that 10 Magazine’s run-off poll on your favorite K-blog will close on Monday, March 15th. Not suggesting you vote for any particular blog. Just a friendly reminder.
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Two dishes invented in Seoul that defined moments in the 20th century for Korea start this week of battles.
HaejangGuk – This “hangover soup” was invented when Seoullites were under strict curfews from the pre-democracy days. HaejangGuk, a pork bone soup with dried cabbage and big Fred Flinstone chunks of meaty pork bones, satisfied late night revelers when they came out from closed-in nightclubs early in the morning. |
Budae Jjigae – One of Asia’s first 20th century fusion dishes, Budae Jjigae comes from the early post-war period, where desperation and poverty turned U.S. Army rations of Spam and hot dogs into a surprisingly tasty soup. “Fourth of July in a pot.” |
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
If you appreciate ZenKimchi why not buy us a cup o' coffee?
Tags: All Korean Food, March Madness
From Gangwon-do we start of with a dish from the mountains and one from the sea.
 Makguksu – Chilled buckwheat noodles with a rich beef broth, almost like a consomme. Garnished with radishes, Korean pear, cucumbers, crumbled dried seaweed a hard-boiled egg. |
 Ojingeo Sundae – Squid stuffed like sausage and steamed. A streetside favorite. |
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
If you appreciate ZenKimchi why not buy us a cup o' coffee?
Tags: All Korean Food, March Madness
The South kicks off with two dishes with passionate followers.
Jeonju Bibimbap is the height of the mixed rice dish, combining delicate tastes into a complete whole. |
Samhap carries a smaller but highly devoted following. This is the famous fermented skate served with steamed pork belly, raw garlic, hot peppers and sweet fresh kimchi. |
Bonus video of Andrew Zimmern eating fermented skate
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This is part of ZenKimchi’s March Madness 2010. The poll will end at 12 a.m. Seoul Time March 22nd. The winner will go to the regional quarter finals.
If you appreciate ZenKimchi why not buy us a cup o' coffee?
Tags: All Korean Food, March Madness
Joe McPherson 
Eun Jeong Lee 
