A “wildly inventive” (Food & Wine) James Beard Award–winning chef interprets one of Asia’s greatest cuisines for the everyday eater. Born in Seoul and raised in Maryland, Peter Serpico’s route to Korean food came long after making a name for himself in New York City restaurants. His first bites of marinated short ribs and […]
Photo by Jenny Huang. Prop Stylist: Beatrice Chastka. Food Stylist: Tyna Hoang. New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one that he makes in his […]
Photo Credit: Nancy Cho There is a new and easy way to cook Korean food at home! Recipe developers Nancy Cho and Selina Lee learned to make Korean food from their mothers and grandmothers. For Nancy, this transpired in her family’s kitchen in California suburbs, while Selina’s experience came from growing up in Seoul, Korea. […]
Photo Credit: Jenny Huang and Eric Kim’s Instagram @ericjoonho Food writer Eric Kim is known for sharing recipes accompanied with thoughtful storytelling and reflection. At first Kim pursued academia, teaching undergraduate literature courses while working towards a PhD in American Literature at Columbia. He unexpectedly found his path to success by writing and curating content […]
Once considered a dubious cuisine relegated to the “ethnic food” category, Korean food is now hotter than ever in the United States and beyond. Ingredients like gochugaru and gochujang show up on menus of American fast food chains and local grocery aisles, while Korean cooking shows and meokbang videos have become a genre of […]
Speaker’s Photo by Nick Surett nicksurette.com There is a long and illustrious history of fermentation in Korean cuisine. Different types of fermented food – doenjang, ganjang, gochujang, and kimchi to name just a few – are integral and essential to the Korean way of eating and cooking. Join Irene Yoo as she provides an overview […]
Photo by Amina Ford www.aminaford.com Since the pandemic started, restaurant and food service businesses had to combine flexibility and ingenuity in order to survive. Constantly dealing with ever-changing regulations and restrictions, restaurateurs had to quickly pivot and develop new business models, including outdoor dining and shipping nationwide. Join us for a roundtable conversation with three […]
Early on in his life, Kyungmoon Kim discovered that he had an exceptional palate. As he immersed himself in the world of wine, he leveraged his palate and his natural aptitude for memorization to build an extensive base of wine knowledge. In 2016, Kyungmoon Kim won the Master Sommelier Certification and joined the Court of […]
“Banchan” is often translated as “side dishes” and understood as “appetizers” at Korean BBQ restaurants. But that is not the whole story! Learn the real story of banchan, a category unto themselves and the ubiquitous feature of Korean home cooking. Shin Kim, a chef and culinary entrepreneur, will lead the viewers to explore the delectable […]
What are the challenges a chef faces when she decides to open a restaurant? How do you break the stereotype that “women make good cooks, but men make better chefs”? And how do you not only survive but thrive in the hyper-competitive restaurant kitchens and food scene in New York and London? And what […]
