Here are three good reasons to add one of Korean cuisine’s best-known staples to your weight-loss plan.
Few know the source of the chilies for Korea’s spicy kimchi and other signature dishes wasn’t even Asia and was relatively recent.
Located in a far Northern California college and beer berg, Enjoy Teriyaki has a fast-food or fast-casual vibe in decor and setup. It’s in a former Taco Bell... Read More
Kkaenip in Korean cuisine commonly is made into a 김치 kimchi — a general term for pickled vegetables — or wrapped around barbecued meat and related 반찬 banchan (side dishes). Adding Kkaenip (similar to shiso in Japanese cuisine) to hummus pairs the minty earthiness of the herb with the tang of citrus in the chickpea paste.
Six years after my interview with Anne Haerle, Sur La Table’s corporate chef, Korean cooking classes continue to be popular in culinary schools across the U.S., and... Read More