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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 BurgersRecipes
Spicy 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.
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http://www.facebook.com/Tamar1973Tammy Quackenbush
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/FoodJournalZenKimchi
Disagree all you want. There is little information out there, and it
would make a good detective piece. I’m still not sure myself.
Anonymous
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 Kim
My mom says LA galbi = Los Angeles. Official Korean-American ajomma position… ;)
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What does it mean that McDonald's has become an integral part of daily life throughout East Asia--so much so, in fact, that many Asians have ceased to consider the American hamburger chain "foreign" at all? The five scholars who contribute essays to Golden Arches East have taken a novel approach to cultural anthropology. Call it hamburger historiography, perhaps, but their analysis of McDonald's ascendancy in the East has much to say about both the corporation itself and the changing values of Asian societies. Despite widespread criticism of McDonald's as a symbol of global homogeneity and environmental degradation, not all of these changes have been negative. In Hong Kong and China, for instance, McDonald's has actually contributed to improving standards of bathroom cleanliness and table manners, according to the authors. And the transformation has cut both ways; McDonalds itself has been forced to adapt to local culture and tastes. In studying how McDonald's has been assimilated into Asian societies, Watson et al. provide a fascinating portrait of cultural accommodation, compromise, and change.
Used as a reference by students of acupuncture, this is a hefty, truly comprehensive guide to the theory and healing power of Chinese medicine. It's also a primer on nutrition--including facts about green foods, such as spirulina and blue-green algae, and the "regeneration diets" used by cancer patients and arthritics--along with an inspiring cookbook with more than 300 mostly vegetarian, nutrient-packed recipes.
the top film of the second part of 2007 when it surpassed the 2.5 million mark in its first month, and went on to accumulate 2.9 million viewers since last weekend. The film is closing in on the 3 million mark, which it should easily surpass, according to an earlier prediction by its production company ShowEast. The adaptation of HEO Yeong-man's manwha (comparable to Japanese manga and Chinese manwha) proved to be not only attractive to young women - Korea's main film audience - but also to males from several generations, making it a suitable family film.
HomeTop PostsRecipesMunchies from BenFood For ForeignersFusionKorean RecipesCommentaryPollKorean Food GlobalizationTop Chef CommentaryHistoryNews & MediaBizarre Foods: SeoulBlog StuffEntertainmentFood TrendShameless Self PromotionNothing to do with KoreaGlobalizationWho's WhoBooksContestFood StoriesFinds & TipsMiscellaneousOut ThereVideoRestaurantsKorean Food 101At the BakeryChicken Chicken ChickenIngredientsConvenience Store FindsFood 'HoodsKimchiJunk Food & TreatsStreet FoodBeveragesAbout Us & Contact InfoPhotosGoogle EarthPressZenKimchi DiningEvents and Specials Sunday, December 12th, 2010 | Posted by ZenKimchi Banchan: Sans Christmas Hat Edition
2PM and Kim Tae-hee sportin' Christmas hats in 2009. Where are they this year?
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