I’ve mentioned before that the W Hotel Walker Hill in eastern Seoul would be my regular hangout if I struck it rich. It’s modern but cozy. It’s elegant but not pretentious. I got introduced to the W last year with the famous X Burger. Since then I have been keeping up with Ciaran Hickey’s madness in...
read moreThis is one of those constantly evolving recipes. I’ve been experimenting with ways of making the perfect french fry. I think I’m getting close. INGREDIENTS Potatoes, washed, sliced into french fries with the skins on or off Salt Vinegar Crab Boil Seasoning (optional) Oil for deep frying 1. Soak the sliced Potatoes in a...
read moreI just noticed that the entire Korea episode of Bizarre Foods with Andrew Zimmern is online. Segment 1: Noryangjin Fish Market (live octopus) — Guide: Chef Hu-nam Kim Segment 2: Fermented Bean Paste, Fermented Skate, Changgukjang Jjigae (“Dead Body Soup”) — Guide: Soo-jung Kang Segment 3: Chu-eoTang (live...
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I have been working at the same location for three years. For that time, lunch has been a daily challenge. We don’t serve lunch at our workplace, and the choices in the neighborhood are sparse–pizza, fried pork cutlets and mayonnaise-drenched sandwiches. There isn’t any decent Korean take-out. Every now and...
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The past few years I have spent my free mornings walking up the leg of Gwanak Mountain that’s behind my house. It’s an easy thirty-minute walk that passes by four gorgeous Buddhist temples and ends with satisfying views of my fair city of Anyang. In June, little berries popped out on the side of the road that looked...
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