I think I had mentioned something about this before and people were skeptical. Now the JoongAng Daily has come out with a piece on how Pocheon Makgeolli got trademarked in 2008–in Japan by a Japanese company. Pocheon is a region, not a brand. So now makgeolli makers in Pocheon can’t write...
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You lucky folks up north! I just got word that Suji’s has opened its first full deli at Ilsan’s Hyundai Department Store Kintex. One less reason to miss home. If you’re like me and live in a far off location from Ilsan, like Anyang, you can still make your own corned beef. Ilsan peeps,...
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I think it’s okay for me to reveal this now. I am traveling from Korea to New York in September to be part of an event promoting Korean Buddhist Temple Cuisine. The event itself is September 20th. Unfortunately, it’s not open to the public BUT I will be in the city, staying in the West Village,...
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Harper’s Bazaar (Korean edition) came out with its September edition in all its thick perfumed glory this week. They had a feature where they asked expat professionals in different fields about living in and visiting Seoul. ZenKimchi longtime friend Michael “Feetman Seoul” Hurt is in the...
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After making my first tofu at home, there seemed to be an inordinate amount of biji (비지; soy pulp or okara), a by-product of making tofu. Although the traditional use of soy pulp is mostly limited to biji jjigae (비지 찌개; stew with soy pulp, pork and aged kimchi as main ingredients) in...
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