Delilah Snell, a master food preserver (MFP), taught a class in kimchi-making at the Eat Real Festival in Oakland, Calif., on Aug. 29. [See the Sept. 2 post "Korean cuisine rolls into Eat Real Festival 2010, San Francisco Bay area."] At a stage in the “urban homesteading zone,” Snell spent 19 minutes going through the [...]
Among the more than 80 caterers, mobile and brick-and-mortar restaurants, and food-related vendors at the second annual Eat Real Festival in the San Francisco Bay area were two Korean “taco trucks,” a nouveau hanshik restaurant, a ramen restaurant serving kimchi and a food-preservation specialist teaching how to pickle the popular version of it. Did I [...]
The new Susubori Academy is opening some English-language classes for the first time on making Korean liquors. They are opening four sessions with four classes each to fit people’s schedules. Courses are just W50,000, and they include all the ingredients you need, a container to take your liquor home, and some artisanal liquor with banchan [...]
Last weekend was quite hectic, filled with pleasant surprises, new and old friends, and lots of (thoughts, plans, preparations, and consumption of) food, food, food. It started with Korea Day on Friday, my dear friends’ wedding on Saturday, and finally a day of new yet familiar experiences on Sunday. On Sunday, people from tvK, a Korean cable station based in L.A., came out [...]
I have seen this pop up in a few places this month, and the cafes are popular. In Japan, it’s called Mochi Ice Cream. Okay, in Korea, it’s called Mochi Ice Cream, too. But I figure if the Japanese can repackage Korean food with their names (did you know that they recently patented the word [...]
