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Mandoo Bar - Korea Town (Midtown)
Dine or Death | December 15th 2009
Korea Town--I like it because it's Korean, but I generally don't like its Midtown prices so i don't go there as often as I might like. If you know of a cheap, cheap Korean place with solid performance in Manhattan let me know. Mandoo Bar is probably read more
How to Make Chinese Cabbage Kimchi
pinoy Food Recap | December 2nd 2009 by marvin vicedo
Kimchi can also be made from chinese cabbage. I got this brochure at Benguet State University, La Trinidad Benguet. Kimchi is one of the five world's most healthful foods. Kimchi Benefits: -Helps in digestion and boosts immunity system. -Contains 10 read more
Kimchi Bokkeumbap - How to Make Healthy Kimchi Bokkeumbap
My Korean Diet | December 1st 2009 by Hyonjoo
Kimchi bokkeumbap (김치볶음밥) is one of the most popular Korean dishes, and it’s super easy and fast to make it. It’s also easy to create your own version of special kimchi bokkeumbap because you can add pretty much anything includi read more
All That Han(韓), It’s Uniquely Korean! - Traditional Korean f…
Taste and Tell | November 29th 2009 by Mommy Aya
Let’s feel and enjoy the Korean traditional beauty~ ^0^ These videos are about Hanbok(Korean traditional dress), Korean traditional dance, Korean pottery, Hanji(Korean traditional paper), Hansik(Korean food), Hangeul(Korean characters), Gugak( read more
kimjang (김장)
Kimchii or something like it | November 25th 2009 by phoebe
It's late fall! Which also means "kimjang" making season in Korea:) And just last weekend, together with my in-laws, I, once again, befriended tons of cabbages during our kimjang session :)"Kimjang" is the kimchi people traditionally make to last thr read more
Seasonal Eating in Japan: Daikon recipes
Wide Island View | November 23rd 2009 by Gail Meadows
A little boy carries a daikon at the Sera Daikon Festival in October. (Photo by Luc Gougeon) By Luc Gougeon It’s daikon season folks! Daikon, or Japanese radish, will always mysteriously find its way onto your plate, be it in a sushi shop’s fanc read more
Kimchi Nabe
Cook Japan: Zen and the Art of Rice Cookers | November 21st 2009 by Cook Japan
You may already have come across our last night of Nabe action… http://cook-japan.blogspot.com/2009/09/nabe-japanese-one-pot-stew.html…but for those of you who missed out that particular delicacy, nabe is a one-pot Japanese dish consisting o read more
REVIEW: Honey Pig Makes Me Squeal
Girl Meets Food: Unique foods, dining out, and omnivorous fu… | November 11th 2009 by Mary
In the suburbs of Annandale, in a dull, nondescript brick building, is a bustling attraction. Until recently, it was only identified by giant posters of grilled meats, vegetables, and Korean writing. So if you couldn’t read it, then you cou read more
Unemployment Adventures in Pickling
The Jew & The Carrot | November 11th 2009 by The Jew & The Carrot
It all started with an excessive amount of cabbage. One of my housemates wanted to make a pretty and delicious green and purple cabbage salad for a dinner party she was attending. “Why are your cabbages so big in this country? In South Afr read more
REVIEW: Honey Pig Makes Me Squeal
Girl Meets Food: Unique foods, dining out, and omnivorous fu… | November 10th 2009 by Mary
In the suburbs of Annandale, in a dull, nondescript brick building, is a bustling attraction. Until recently, it was only identified by giant posters of grilled meats, vegetables, and Korean writing. So if you couldn’t read it, then you cou read more
Lacto-Fermented Goodness
Texas Homesteader | November 9th 2009 by Lara DeHaven
I refer constantly to the book, Nourishing Traditions, by Sally Fallon. I have always wondered how people groups were able to preserve their food without freezers or refrigeration. The answer I learned is partly through lacto-fermentation. Lact read more
Korean Recipe: Tofu & Kimch (두부김치)
My Fabulous Recipes | November 7th 2009 by Sook
In case you are here for the first time, I should let you know that I'm Korean. I grew up eating Korean food - Koreans don't eat a lot of different kinds of ethnic food. You'll know what I'm talking about if you get a chance to visit there sometime. read more
Kimchi: a follow up
tomato tots | November 7th 2009 by megan carroll
When I did research on the brined Korean staple, sources suggested that the first written mention of Kimchi was in the Chinese poetry tome Sigyeong 1000 BC. Sadly though I could not find any English translations. Instead I thought I w read more
Friends, Family, and Furry Friends
Deer Park Farms | November 6th 2009 by Melissa Papen
There seems to be a direct relationship between the level of stress in my life and the amount of time I spend in the kitchen each day. Looking at my To Do list this morning, I realized that I had carried one item from one list to the next for w read more
best dumps ever
Out of Sight - Photography Blog | November 5th 2009 by Emily
everyone hold onto your chopsticks because some juicy, mouth-watering, savory, perfectly salted dumplings are about to sweep this city by storm. details to come…. read more
Delicious Ramyun - How To Cook Tasty Korean Ramen?
My Korean Diet | October 27th 2009 by Hyonjoo
How Do I Cook Delicious Ramyun? This question sounded strange to me first - how to cook delicious ramyun? To me, ramyun is tasty no matter what, and it’s very difficult to screw up with ramyun. You don’t need a lot of special skills to co read more
No Title
Le Food News | October 27th 2009
David Chang, chef and owner of Momofuku and co-author of Momofuku: The Cookbook, cooks up cabbage kimchi with TODAY’s Matt Lauer. (My wife, however, makes the best kimchi, so you should contact her for the secret.) read more
Korean Grill
About Life In The Texas Hill Country | October 23rd 2009
One of the great things about living in the Texas Country Hill is that you can be in complete Texas solitude one minute, and in a few additional minutes, you can be in the center of all that’s happening in Austin, including the diverse ethnic food read more
Preserving the Harvest
Moving & Eating | October 21st 2009 by Jenny Irene Sargent
My last day at Hawaii Island Retreat was Thursday and five of the beds I planted were ready to harvest! I was so excited to see that much food after only two and half months. Most of what was ready was lettuce and greens. I brought in three wagon-ful read more
Tulsa Zoo and Sushi Train
Taste Oklahoma News | October 17th 2009 by Thomas Jones
Dianne has been looking for a new place to get some spicy exotic food lately. This Friday, we both had the day off and our son Dylan was out of school for Fall Break. Since Oklahoma was blessed with a beautiful sunny day, we took a trip to the Tulsa read more
Night & Day with the Kogi Korean BBQ Taco Truck - Video
The 99 Cent Chef | October 15th 2009 by billy vasquez
L.A. served on a taco shell -- this is what Kogi Korean BBQ Truck has come up with. Peppered along Olympic Blvd. between Western and Alvarado are smoky Korean BBQ joints, and all over Los Angeles are Mexican restaurants and taco stands. Can we all ge read more
Making (and loving) Kimchi
GOING LOCAL | October 13th 2009 by victoria wesseler
It has been a long slow road for me to embrace fermented foods. First there was the unfortunate sauerkraut incident but a mere 14 years later I learned to enjoy making and eating homemade sauerkraut and turnip kraut. However, one dish I have never read more
Notable in New York
Miss Ginsu | October 11th 2009 by L Matz
Just to put this up front, I'm pretty much a recipe blogger, not a product blogger. When I write about a product it's because I genuinely like it and want to share the awesomeness. If there's a product I'm asked to sample, I'll let you know who sent. read more
Interesting Facts about Kimchi
korean food | October 9th 2009 by idealpinkrose
I think this is interesting thing about kimchi. You know, kimchi is getting famous around the world. They even serve it on the plane. But because of its spicy flavor, some people can't eat a lot or kids don't like it much. But I found out this evenin read more
Hungarian Kimchi
Salmon and Rice | October 6th 2009 by Dmobile215
My eyes steamed, the first time I tried to eat Kimchi, the Korean side dish made with pickled cabbage and red hot pepper. Cayenne pepper is supposed to be good for circulation. Maybe it makes your blood boil. Anyway, it burns the tongue. It is very h read more
Song 7.2 - East Village
Dine or Death | September 30th 2009
I've walked by this place a million times and never really thought of it as anything special. I don't know why, but it never really stuck out to me that it could be a good Korean joint in the east village. The one to finally get me to stop and try it read more
Things I don’t get about Korea
Talking to Myself | September 29th 2009 by Candice
1. People still asking me if I like Kimchi. On occassions, I’m okay with eating it. Every day at every meal? Uh…that would be a no. 2. Constant Brushing of teeth. I’m all for practicing good hygiene, but come on, bringing a toothbru read more
Summer Raw Kimchee
Raw Rapture Recipes | September 27th 2009 by Cathrine-Mette (Trine) Mork
Recipe from Health.com This particular shang kimchee (summer raw kimchee) recipe takes a wee bit more than a few minutes, but if you’re aching to make a raw Korean kimchee (kimchi), this will be worth your time! Ingredients: 14 cups coarsely c read more
CALGARY: Korean Village
are you gonna eat that? | September 26th 2009
I was really craving some Korean food on Friday night, so we headed out to Dae Jang Geum, which I always eye when I pick up Korean or Japanese ingredients at the Arirang grocery store next door. Alas, we barely got past the front door. A nice young read more
The Blazer
Shopaholic Vancouver | September 25th 2009
Kimchi Blue Faux Fur Trim Open Blazer Approx $94 CAD Available at Urban Outfitters read more
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