We received a good bout of it this week. Korea has the coldest climate at this latitude because of Siberian winds. Anyone who has lived here during a winter doesn’t need that information. It gets COLD. The wind bites. It doesn’t help that many Koreans insist on opening windows to clean out the...
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Lee Hong-chul, the team supervisor of the winners of the Young Creative Korean Culinary Competition’s Team Haute Cuisine Challenge, has some wise words to say about the promotion of Korean cuisine abroad (via The Korea Herald): “Food is not just about the chef. It is about the diner.” For Lee, domestic as well as...
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More along the theme of cooking as many man foods as I can while the wife is away, I also got a hankerin’ for some chicken wings. The challenge was that I couldn’t find a decent hot sauce at a decent price. But… DUH… I have red pepper paste. Gochujang 고추장. So, how to make this into Buffalo wing...
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When the wife is away, ZenKimchi’s gonna play–in the kitchen. EJ is spending some time with her family this week, and I have been using this as an opportunity to cook the foods I’m not allowed to cook/eat and do some experimentation in the kitchen. I hadn’t roasted a duck in a few years, so I thought...
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Coming to Korea and living by myself, getting food was a challenge, especially if I wanted a little taste of home. The first concoction I figured out to make was a shrimp po’ boy. The ingredients are readily available and are actually more convenient and cheaper than they were back home. Start with the bread. It...
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