Gan za zang myun, a sister dish to za za myun, is mixed up and ready to eat. (Jeff Quackenbush photo) YuYu Zazang in the San Francisco Bay Area city of Oakland, Calif., was already on my list of Korean restaurants to review, even though YuYu Zazang is a Korean-Chinese restaurant rather than a true…
Review: Loving Hut restaurant, Seoul
NOTE: This guest post is from a member of Nanoomi.net, a community of writers, translators and Korea-enthusiasts who represent part of the diverse ecology of the Korean blogosphere. You can see more from Brian at Kiss My Kimchi. The slogan “Be Veg! Go Green! Save the planet!” coupled with the streaming Internet show Supreme Master…
A Korean-style Mother’s Day
If you’re planning a Korean-American–style Mother’s Day celebration, whether it’s breakfast in bed or a simple home-made brunch that Mom can enjoy, consider the following recipes. Lemon Soju With Szechuan Button Garnish More fun than a mimosa, don’t you think? (Tammy Quackenbush photo) French Toast With Yuja Syrup Yuja syrup on variations of French toast…
Video review: San Maul folk village restaurant, Anyang, South Korea
Joe McPherson of ZenKimchi Food Journal calls San Maul folk village restaurant: One of my favorite restaurants in Korea. San Maul means “mountain village” and is located at the foot of Gwanak Mountain (in Anyang, South Korea). It’s a peasant-style restaurant that serves country Korean cuisine. Even though it’s exploded in popularity, the quality of…
The Korea Herald stirs up debate over banchan
Imagine if a Korean restaurant gave you a menu of banchan (side dishes) and allowed you to pick desired items, just like you do at home? (Tammy Quackenbush photo) KwangJuYo Chief Executive Officer Cho Tae-kwon, a former restaurateur Korean media regularly consult on hansik (Korean cuisine), served up controversy in an interview with The Korea…
Properly Washing Rice (and bonus tutorial on the onion spectrum)
In this edition of “Not Your Mother’s Kitchen”, Leigh will show you the “how-to” of perfect North Asian sticky rice and a bonus tutorial of the different kinds of onions from the large bold flavored white onions common in Western cuisine to the delicate chives. Yes, there is a difference between spring onion and green…
Incheon’s Munhak Stadium offers fans ‘tailgating’ option
If you want to enjoy your own Korean BBQ with your small group of friends, consider renting space at Munhak Baseball Stadium’s BBQ Zone in Incheon. They provide the grilling space and the heat, you provide the BBQ, fixings and fellowship. (Tammy Quackenbush photo) Americans invented the tailgate party, where fans congregate in stadium and…
Recipes with 유자 yuja (Asian citron) on YouTube
Yuja, also called Yuzu in Japanese, is a very exotic ingredient to most Westerners. Most Americans have never seen the fruit up close and personal since fresh yuja imports from Japan or Korea are forbidden by US law to protect our own citrus crops from possible insect infestations. Most Koreans consume Yuja in one form:…
Five Essential Korean Ingredients
This vlog, made by Leigh Cooper of unlikelysquiggle.com, is a good, 5 minute tutorial on the bare essentials of the Korean pantry.
Recipe: Korean Charoset
Korean pear charoset paired up with some matzah, romaine lettuce and horseradish spiked with beet juice, for the perfect Hillel Sandwich. (Tammy Quackenbush photo) Last year, I posted a recipe for charoset that was decided non-Korean. This year, I decided to rectify that by making a Korean-style charoset for you. I took my new charoset…