Serendipity brought me to this restaurant on the east side of the San Francisco Bay area. I had an appointment with friends in Concord early one February morning. By noon, our meeting was over, and I was hungry.
Rather than waiting until I returned to more familiar territory to eat, I followed my instinct — and my insistent...
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A 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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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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By Shin
Here is my latest article for Yonhap News (연합뉴스), for which I got to spend an evening with chef Youngsun Lee and fun people who gathered to learn Korean food at the Institute of Culinary Education. I appreciate the help from the school, chef Lee and the participants of the Korean Plate class. I hope you...
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My first article for Yonhap News Agency posted today. I interviewed Adam Field, an onggijang (kimchi crock potter) based in Durango, Colo. He hand-produces onggi for customers eager to make their own kimchi with the same methods Koreans have used for more than 5,000 years.
Read “Culinary connoisseurs crave kimchi...
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The lastest of several prepared Korean dishes introduced recently by Trader Joe’s, a Monrovia, Calif.-based chain of grocery stores, is a frozen version of 비빔밥 bibimbap.
This “mixed-up rice” dish — the meaning of the Korean name — already has created some Twitter and blog buzz over the past six weeks.
I...
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