Bossam by Chef Sungchul Shim Bossam is a pork belly-based dish served with traditional condiments and seasonings that get their flavors from fermentation. The pork belly itself is braised in [...]
October 24, 2015 1pm – 4pm Thrillist Empire Oyster will be a celebration of crazy oyster concoctions from 11 of NY’s top seafood chefs, unlimited – as in completely, unfathomably, [...]
Oct. 22, 2015 LUCKYRICE‘s Third Annual Slurpfest Ramen Tasting will focus on 4 major regional styles of Japanese ramen. Learn to slurp this popular, everyday Japanese meal in 13 minutes – [...]
Hongeohoe / Photo Credit: www.instiz.net Hongeohoe is fermented skate characterized by the stinging odor of ammonia, often ranked high in lists of world’s smelliest foods. The flesh and [...]
Samhap / Chef David Lee Samhap / Chef David Lee Samhap directly translates to mean ‘three combinations’ or ‘three tastes,’ and in the Korean culinary world, it refers to a combination [...]
Makgeolli / Photo Credit: www.cntraveler.com Makgeolli is a fermented alcoholic beverage made from rice or wheat, and is also known as Korean rice wine. As a naturally fermented drink, it is high [...]
October 22, 2015 Save your seats at the Ultimate Chow Down—a collaboration dinner presented by noreetuh! Chefs Chung Chow and Corey Chow, formerly of Per Se, will exhibit a Seven Course tasting [...]
Maneul Jangajji / Photo Credit: ddanzi.com Maneul Jangajji is a popular form of Jangajji, a type of Korean banchan (side dish) that refers to pickled vegetables prepared in many styles using a [...]
Sikhye / Photo Credit: Hansik.org Sikhye is a sweet Korean rice-based beverage that is often served for dessert. The drink aids in digestion, making it the perfect way to finish a filling Korean [...]
Pine Needle Tea / Photo Credit: lifemedi.com Fermented Pine Needle Tea is made with cleaned pine needle leaves, water, and sugar. The leaves are first cleaned under running water to remove the [...]