Quantcast

ZenKimchi
Korea Food Blogging since 2004

Banner 728x90

You Won’t Believe How We Make Our Onion Rings…

One night, I noshed on a multi-hour old onion ring. It was still light and crispy. Not greasy. It came from our new little experiment that we’ve implemented at OK Burger on the Cheonggyecheon.

Read More

Serving Customers in Korean

I felt that as I’m a partner in this restaurant, I should learn as many parts of the business as possible. I’ve learned every station in the kitchen, and I’m pretty good at each except the grill. I also run the barbecue program. Now that we have...
Read More

Running a Restaurant in Seoul

It’s been quite a year so far. Anyone who’s been following me on social media or on Restaurant Buzz Seoul likely has heard the drama behind what’s been going on. I don’t really want to go into it because, well, it’s bad form, and...
Read More

The Pancake Epidemic

“Come for the Stumptown Coffee; stay for the dangerously delicious pancakes.” (Jake R.)

Read More

Blomster’s opens second Korean diner ‘popup’ in California wine country

It doesn’t seem to make sense that a 40-plus-year-old San Francisco Bay-area brunch joint is sharing valuable restaurant space with a fusion diner known for its Korean fried chicken and Los Angeles galbi with mac and cheese. It might be even more surprising that...
Read More

Restaurants

Recipes

Korean Food 101

Diary

Top Posts

Rice Cooker Series – Carrot Cake

Posted by shinshine After learning a lot about rice cooker baking from a great blog that’s dedicated to no-oven baking (in Korean), here is what I came up with.  Many of her rice cooker baking recipes center around foam cakes (folding in egg white foam to a base...

What is Andong Cuisine?

Here is something I wrote for SEOUL Magazine last year on the food in Andong, along with some extra pictures.  I visited there with Jen Flinn, Roboseyo, Matt from Popular Gusts and a great group.  Stayed in a beautiful country inn.  You can read about the adventure...

Back to Basics – Do Ga Ni Tang

Posted by shinshine Making do ga ni tang (도가니탕 – soup made mostly with ox knee bones), which is similar to seol leong tang (설렁탕 – soup made with ox leg bones, meat and organs), is not complex to make.  It just takes time and patience.  Various ox bone...

The Great Korean Fried Chicken Recipe (Experiment)

The most common recipe question I get and the most common request I find on forums, “How do you make Korean fried chicken?” It’s a great mystery, even in Korea.  With my cultural background and family history, along with a lot of experimentation,...

Spicy Stir-fried Anchovies (Myeolchi Bokkeum)

To the uninitiated, this is a toughy to like.  Even to the initiated, it’s pretty scary.  But I’ve grown to like Myeolchi Bokkeum on a steaming bowl of white rice.  It’s also good in kimbap and bibimbap.  It’s the brininess of the sea with a...

Mammy's French Toast with Tangerine Compote

We had a nice quiet Christmas in the ZenKimchi household.  I didn’t even bother doing any herculean feats of cooking.  But I did make my Eun Jeong a nice breakfast featuring her favorite, Mammy’s French Toast.  Mammy was my great-grandmother who could make...

Korean Christmas Cakes 2009

To an expat like me, Korean Christmas lacks the warmth of family and tradition.  It’s a new holiday, and it’s treated more like Valentine’s Day.  It’s been around for a while, at least since G.I.s gave gifts during the Korean War.  But...

Bek Se Ju Ball

Posted by shinshine I grew up eating a snack called Homerun Ball (홈런볼) in Korea, which is essentially mini cream puffs with chocolate filling inside. The whole package was etched in my mind as a Korean snack when I was growing up.  Although I’ve seen other forms...

10 Ways to Survive a Korean Winter

We received a good bout of it this week.  Korea has the coldest climate at this latitude because of Siberian winds.  Anyone who has lived here during a winter doesn’t need that information.  It gets COLD.  The wind bites.  It doesn’t help that many Koreans...

LATEST POSTS

THIS WEEK: Gary Mehigan Tastes Korea

Australian TV will broadcast “Far Flung with Gary Mehigan” this week, where he will visit South Korea. I got to spend an evening and morning with Chef Mehigan in Jeonju, as we discussed bibimbap. For those who were following back then, this was while I was...

Bruno MERS

Today I don’t feel like doing anything I just wanna lay in my bed Don’t feel like picking up my phone So leave a message at the tone ‘Cause today I swear I’m not doing...

General Banjum 제네럴반점

Location: COEX Cuisine: Korean-Chinese Reservations: Not necessary Suggested Items: I had tried General Banjum in its earlier incarnation in Gangnam. It’s Korean-Chinese but notched up quite a bit. As usual per greedy Gangnam landlords, they increased the rent...

John Kerry at Vatos

U.S. Secretary of State John Kerry and staff stopped by Vatos Urban Tacos today. Took a selfie with the owners. That’s all. (from...

Where is there Teppanyaki in Seoul?

JW Marriott, near Express Bus Terminal, has been giving a teppanyaki makeover to its Japanese restaurant Mikado. For the month of May, guest chef Cyrus Mann A. Platon, a teppanyaki master from Benihana at Surfers Paradise Marriott Resort & Spa in Australia, will...

Another Copycat, This Time in L.A.

Soon after Vatos Urban Tacos opened and became a hit, people from rival restaurants showed up, vigorously taking pictures of each detail for “research” and “benchmarking,” business Konglish for “straight up ripping off and copying.”...

Groovy Find: Spicy Lamb Bulgogi at Home Plus

Yes! I found this at Home Plus.  Even though I found proof somewhere that Koreans used to eat lamb, it’s not common today. Lamb can be found only in foreign supermarkets. Until recently. I saw this at Home Plus. Mr. Beaks Premium Chili Paste Lamb Bulgogi. Out of...

New Menu at Craftworks Euljiro

We all know Craftworks. But have you been to the Euljiro location in north Seoul? It’s in the basement of the Pine Avenue Building outside Euljiro 3-ga Station, exit  12 (map at the bottom of the post). I was invited by them to check out this new menu that only...

New Gig: Arirang’s “Korea Today”

Starting a few weeks ago, I took over the “Korea Eats” segment on Arirang’s morning show, “Korea Today.” It’s my first regular live TV gig. In the ’90s, I was used to being the person being behind the camera, working at a news...

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates on the world of Korean food.

You have Successfully Subscribed!

[et_bloom_inline optin_id="optin_4"]