There are times I think the promoters of Korean food really have their heads firmly stuck in their posteriors when they promote makkolli as a rice wine. It shows an ignorance of makkolli, an ignorance of wine, and an ignorance of alcohol in general.
read moreA BBC article was recently published, “Selling South Korea: No ‘sparkling’ brand image” by Lucy Williamson. It delves into the Korean governments efforts to promote Korea’s brand. Williamson interviews government officials and experts along with inserting her own little analyses here and there. The...
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The New York Times has a scrumptious piece showcasing David Chang’s recipe for bo ssam (“The Bo Ssam Miracle”). It’s gorgeous. I’ve heard it tastes great. And I would love to try it myself. I also see why some of my friends hate David Chang. I thought it was that they were just being stubborn Korean...
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I just finished my monthly column for Korea.kr on a similar theme, and I’ll state here what I said in the column. We’ll mark 2011 as the turning point when Korean food started hitting the mainstream. More print, pixels, and airwaves were spent talking about it than ever before. Since 2008 the big culinary industry...
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Okay, so now we're seeing what the government's spending spree to K-pop producers' pockets is producing. Brace yourselves. I present the Wondergirls with "K-Food Party."
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MBC is putting together a piece on Korean food globalization, and they asked me to place a simple survey on the site. So please take the time to answer this single question.
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