HomeTop PostsRecipesMunchies from BenFood For ForeignersFusionKorean RecipesCommentaryPollKorean Food GlobalizationTop Chef CommentaryNews & MediaBizarre Foods: SeoulBlog StuffEntertainmentFood TrendShameless Self PromotionNothing to do with KoreaGlobalizationWho's WhoBooksContestFood StoriesFinds & TipsMiscellaneousOut ThereVideoRestaurantsKorean Food 101At the BakeryHistoryChicken Chicken ChickenIngredientsConvenience Store FindsFood 'HoodsKimchiWTFJunk Food & TreatsStreet FoodBeveragesAbout Us & Contact InfoPhotosGoogle EarthPressZenKimchi DiningEvents and SpecialsFAQ Sunday, December 5th, 2010 | Posted by ZenKimchi Banchan: Heather Graham Edition
So it looks like shooting on the documentary is about wrapped up, and we have our Hollywood celebrity to counter Gwyneth Paltrow’s presence in their previous one about Spain. And it’s Heather Graham.
“Heather Gra-yham…”
The title has also been changed to “Kimchi Chronicles,” which I think works better (two blogs already use that name). The preview video is up. Make sure to catch a glimpse of Jennifer “Fatman Seoul” Flinn.
When asked about which Korean foods would do well in America, Graham said barbecue and banchan–which is what we’ve been saying at ZenKimchi all along, as the hansik promoters have been ignoring barbecue and talking about reducing the number of banchan.
Well, we don’t reduce the number of banchan here. Order up!
News and BlogsGwangju will get Korea’s first coffee and cocoa museumAs much as I poke fun at the Korean food promoters, I’ll admit I like this bibmbap ad that’s playing in New York.
ZenKimchi represented Korea in the Wall Street Journal’s article on “The Dishes Asian Foodies Can’t Live Without.”LA Weekly talks about the “10 Things You May Not Know about Korean Food.” It’s hard to tell if the article implies it, but I don’t think L.A. Galbi means “Los Angeles” Galbi. The L.A. stands for lateral-axis cut. Still researching this.Chandra Ram of chef magazine Plate writes a bit about her recent trip to Korea. Tammy and I have written articles for the upcoming January/February all-Korean edition of the magazine.Korean blog Yummy Man’s Story showcases some Korean arak, which is the grandfather of soju and its connection to its Middle Eastern roots.I have a copy of 10 Magazine‘s new Itaewon World Map, and I’m diggin’ it.RestaurantsThe Korea Herald likes the new Craftworks Taphouse and Bistro. I stopped by there a few days ago. My feeling, if you care, is they opened wa-a-a-y too early. So don’t be harsh on them if you stop by there this month. Places like this need a month or two to debug.Joe DiStefano checks out the cuisine at the Korean spa Sky Garden.Yetnal Jip in Hongdae, just some good barbecue.Paul Ajosshi raves more about OK2. I went there for the first time this week, and OMG–new candidate for the top ten best restaurants in Seoul.Kiss My Kimchi does Two Broz BurgersRecipesSpicy Turkey Cabbage WrapsSesame SaltKorean Omelet with Fish CakeKimchi as a bread starter. Why hadn’t I thought of that?Note that you can get all the latest Korean food news, restaurants and recipes from English and Korean blogs by following ZenKimchi on Twitter.
Joe McPherson is the founding editor of ZenKimchi. He is also dining editor for 10 Magazine and writes and consults for multiple publications. He is the only non-Korean judge for the Korean section of the Miele Guide--but don't ever call him a food critic.
Joes websiteSharePopularity: unranked [?]
I have to respectfully disagree with you on the LA Galbi theory. As Maangchi said, “At the time I never asked why it’s called LA galbi. I assumed it was because it’s popular among Korean immigrants in America.
But writing this recipe I researched the origin of the name, I couldn’t find the real answer anywhere. So I like to become a detective today, investigating LA galbi:
Theory #1:
LA galbi is cut laterally, so the name comes from the first 2 letters of the word “lateral.”
Theory #2:
Korean immigrants living in Los Angeles, California innovated this cut.
In my personal opinion, theory #2 seems more likely. If #1 theory is true, where is the HO galbi (from the word horizontal)? : )
LA galbi had already existed before I tasted it 20 years ago, but I’ve never seen any other culture use this particular cut of short ribs for BBQ, only Koreans. If your culture also uses this cut, let me know in the comments. But as far as I know, it’s unique.”
http://www.zenkimchi.com/FoodJournalZenKimchiDisagree all you want. There is little information out there, and it
would make a good detective piece. I’m still not sure myself.
You might want to change your post then. “The L.A. stands for lateral-axis cut.” sounds pretty definitive. Maybe “The L.A. might stand for lateral-axis cut. I’m still not sure myself.”
The Maangchi blog has evidence that LA Galbi originated in Hawaii, not LA. Interesting read.
http://pulse.yahoo.com/_UDIGGBWZKKRM6K3UMRCSYV3EVAEd KimMy mom says LA galbi = Los Angeles. Official Korean-American ajomma position… ;)
blog comments powered by DisqusPollWhat are your culinary plans for Christmas? Travel Go for an expensive Christmas meal (W75,000 and up) Go for an amply priced Christmas meal (W40,000-W75,000) Go for a cheap Christmas meal (Free-W40,000) Eat a Christmas meal at a friend's or relative's house Eat a Christmas meal at home NothingView Results
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