Chef Sungchul Shim graduated with an Associates of Occupational Studies Degree in Culinary Arts from The Culinary Institute of America in Hyde Park, NY in 2006. Before coming to the states, he [...]
After seven years of fancy feasts in Manhattan, LUCKYRICE brought the festivities to Brooklyn for the first time, at Industry City in Sunset Park. The rain held up and the temperatures cooled, [...]
Recently, I had the chance to dine at the newly awarded winner of two Michelin Stars, Aquavit. From the charm of the restaurant to its food, my experience there was nothing short of refreshing. I [...]
The Apple Kimchi salad at Momofuku Ssam Bar is complicated: apples, pureed kimchi, bacon, maple labne and arugula. That’s a lot of flavors for a salad – two very different fermented [...]
The Entire K-towns in America Can be in the Palm of Your Hand! (photo: koreatowncookbook.com) There are six major Koreatowns in the United States (In New York, Washington D.C., Atlanta, Chicago, [...]
Todd Kelly’s Secret Weapon Put the Cincinnati chef’s spicy scallion kimchi on everything BY JACQUELINE RAPOSO 1/4/16 For chef Todd Kelly of Cincinnati’s Orchids at Palm Court, [...]
Kimchi Dubu by Chef Deuki Hong Chef Deuki Hong’s Kimchi Dubu: Homemade soft dubu with kimchi bacon compote, toasted sesame seeds, gold squash shoots, micro perilla leaves, and perilla salt. [...]
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 [...]
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 Cocktail presented at the pairing event—The Power of Fermenation Makgeolli Cocktail by Juno Moon Makgeolli is a fermented rice wine that is representative of Korea, and is a source of [...]
