Comments on: Joe in Newsweek Korea PLUS L.A. BBQ Festival

By: Report: 2nd Annual Korean BBQ Cook-Off in Los Angeles | ZenKimchi Korean Food Journal

Thu, 12 Aug 2010 07:52:41 +0000

[...] year ZenKimchi had reported on the very first Korean BBQ Cook-Off event in Los Angeles, California. Specifically in L.A.’s Koreatown district. It was a [...]

By: ZenKimchi Korean Food Journal » 2009 in Korean Food (and ZenKimchi)

ZenKimchi Korean Food Journal » 2009 in Korean Food (and ZenKimchi) — Thu, 31 Dec 2009 12:34:01 +0000

[...] Joe writes a piece for Newsweek Korea. There’s also a Korean BBQ festival in L.A. [...]

By: Cynthia Stinson

Cynthia Stinson — Sun, 27 Dec 2009 10:22:47 +0000

I know I’m commenting on this kinda late, but it’s the first time I have looked at this post. There is a cute Korean woman named Maangchi who cooks on her website named after her. She is how I’m learning to cook Korean food in addition to my cookbooks. Many of her recipes are not available in those said cookbooks which seem to cover only the same things over and over. The Korean board of tourism gave her a computer and other neat gadjets in honor of her public service. Check her out at Maangchi.com, or on youtube. Very tasty stuff!

By: Frank Kim

Frank Kim — Tue, 08 Sep 2009 03:16:48 +0000

Very cool article. I never thought of Korea as the “Provence of Asia.”

By: ROK Drop

ROK Drop — Sat, 05 Sep 2009 00:53:52 +0000

Joe congrats on getting published in Newsweek. You are absolutely right about a Korean BBQ festival. A Korean BBQ festival would be huge not only in Korea but if the government promoted it overseas as well.

By: Edward

Edward — Fri, 04 Sep 2009 03:52:14 +0000

Joe, that’s some great points. You know what the ironic thing is? Korean bbq popularized Korean food in Japan. Yep. No government promotion campaign, no initiative into hanshik. Just a bunch of zainichi Koreans trying to eck out a living by selling thrown away grilled cow guts to protein starved Japanese evolves into yakiniku. All yakiniku joints in Japan also serve kimchi, pajon and bibimbap no matter how Japanese-like they look from the outside. Yakiniku joints are the most numerous and popular chain restaurants in Japan nowadays.

Korea does NOT know what they have and to me that’s a little sad. Go talk some sense into them Joe!

By: Food Comma

Food Comma — Thu, 03 Sep 2009 23:54:15 +0000

i’m flattered you used one of my photos and even a quote from my blog post about the korean bbq cook-off, though a credit would have been nice! if anyone’s interested, my original writeup is at http://foodcomma.blogspot.com/2009/08/korean-bbq-sex.html

By: Joseph Steinberg

Joseph Steinberg — Thu, 03 Sep 2009 23:42:15 +0000

Do you display trackbacks?

http://radicalcontra.wordpress.com/2009/09/03/koreans-just-dont-get-their-own-food/

By: Tammy

Tammy — Thu, 03 Sep 2009 03:37:50 +0000

Thank you for saying that out loud. I said in my kalbi video on youtube that Koreans are the “undisputed masters of Far East Asian BBQ”. That is their strongest point (besides kimchi). The royal cuisine emphasis might work in Japan but not in the rest of the world.

By: Edward

Edward — Thu, 03 Sep 2009 01:57:18 +0000

I was there. It was PACKED!!! Waiting an hour for Korean bbq? I thought that was nuts.

It was put together by a bunch of Korean Americans who had day jobs so I can see how it appeared a little disorganized.

5,000 people were expected to come out but it looked more than double that. It was insane. The ironic this is that there was no Korean alcohol. Coors and Blue Moon. This white guy next to me said, “Hey, what’s up with that? Where’s the Hite and soju?”