Posted 19 hours ago: My next class has been announced, this time it’s at the Brooklyn Kitchen in their cool new facility, The Labs. April 22 6:30PM Brooklyn Kitchen Labs 100 Frost St. Brooklyn, New York 11211 Price: $60 Register here 100 Frost St., Brooklyn, NY 11211 See you there! [
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Posted 44 hours ago: I posted my hoddeok recipe yesterday afternoon and this morning I got email from one of my long time readers Jenny (from Singapore). She attached her hoddeok photos! OMG! so quick! Her hoddeok looks like almost identical to my hoddeok! : ) of course! Looking at the photos, I feel full of happiness in my heart. Thank you, Jenny! You ... [
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Posted 3 days ago: I used this product for my hoddeok recipe. [
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Posted 3 days ago: Hoddeok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea. Ok, now it’s time for me to release my hoddeok recipe! Click here to view the embedded video. I used to make hoddeok for my children. How often? So many times! When they came home from school, I would ... [
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Posted 5 days ago: Here is my mini interview with Irene Tin and the some photos of Korean dishes she made. She traveled to Korea in 2009 and she has some good photos to share with us! 1. What is your name and where do you live? I’m Irene Tin, I live in Singapore Iren says, ” this photo was taken in Nami Island, ... [
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Posted 10 days ago: Recently I was nominated by Saveur Magazine as one of the Best Food Blogs in the “Most Innovative Video” category. As a Korean food blogger, I’m very honored and happy to be included to the one of the six contestants! ooh whoo! Korean food is known around the world! Ever since I was nominated I’ve received many emails of congratulations ... [
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Posted 12 days ago: Here is my mini interview with Daryl and the photos of korean dishes that she made! While I interviewed her, I found she is living in the Southern island of Namhae which is my father’s hometown. My father is now buried on the island . Daryl took some pictures of Namhae. Looking at the photos makes me nostalgic! Thank you, ... [
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Posted 13 days ago: Hi everyone, I wanted to tell you about a new contest put on by the Korean Presidential Council for Nation Branding and YouTube. The purpose of the contest is to promote Korean food around the world through video recipes on YouTube. You can find the details here, but basically you need to make a video of your Korean recipe, upload ... [
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Posted 18 days ago: Click here to view the embedded video. One morning in Fortuna, Costa Rica, I asked my travel agent to find shuttle bus tickets for Quepos. He called a shuttle bus company and said all the tickets were sold out for the day. So I had to book tickets for the next day. Consequently I had a whole free day. What ... [
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Posted 19 days ago: Here is my mini interview with Sarah and the photo of black bean noodles (jjajangmyeon) that she made! 1. What is your name and where do you live? My name is Sarah (or Rara!) And I live in loma linda, CA. 2. What do you do and how many family members do you have? I’m a nursing student and I ... [
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Posted 2 days ago: I decided to enter this “UCC Video Contest: “My Korean Food Recipe”. So I had to remake some parts of my heart shape fried egg video that I posted about 3 weeks ago. Please support me in this contest. I need your view for this video. hehe (They will count the views until April 30 and announce the winners. )Thank ... [
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Posted 2 days ago: Today, I’m going to make a spicy Korean yellow croaker fish soup, jogi maewoontang. In Korea, we like to eat fried croaker, but we also love this spicy soup. Try this someday. Short Korean Lesson: *^^* JoGi (조기) = Yellow Croaker MaeWoon (매운) = Spicy (...)Read the rest of Korean Spicy Yellow Croaker Soup (조기 매운탕=JoGi MaeWoonTang) (359 words) Permalink ... [
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Posted 3 days ago: Hi everyone, I missed you so much. At last, my blog is working again. The past few weeks, we had problems with our hosting company. To make a long story short, we do not recommend Inmotion Hosting. I am sorry that we lost recent comments and e-mails. (Since all of your comments mean so much to me, I’m very sad ... [
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Posted 19 days ago: Thank you very much for all the participation with your videos and pictures again. I will have more contests in the future. See you soon again bye~~ Permalink | 4 comments | Add to del.icio.us | Feed enhanced by Better Feed | aerisk777 [
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Posted 3 weeks ago: The Korean fern brake side-dish GoSaRi NaMul is one of the most common Korean holiday side-dishes. You can make this anytime you want, but usually in Korea we eat this during holidays, such as lunar new year (SeolNal) or Korean thanksgiving (ChuSeok). This dish doesn’t need many ingredients, which means the main flavor comes from the fern brake. It has ... [
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Posted 4 weeks ago: The Korean snack dish Kimchi Jeon is a Korean style pancake using well fermented kimchi. There are many different kinds of Korean pancakes using vegetables, seafood, or meat in Korean cuisine. We call this type of pancake, “Jeon”. Among them, this kimchi pancake is one of the most popular Korean pancakes. Today, I want to share some secrets to make ... [
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Posted 4 weeks ago: Korean egg side-dish, GyeRan Mali is a common side-dish for a meal and a lunch box. Typically, it is round shape and it taste like fried flat egg. However, today I will show you something different. It has a cute heart shape and includes some vegetables like carrot and green onion for color and taste. It is very easy to ... [
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Posted 4 weeks ago: The Korean potato side-dish, GamJa JoRim is an easy and yummy non-spicy Korean side-dish using potatoes. The flavor of soy sauce mixed with sweetness with the texture of potatoes gives you a great taste for a side-dish. You can make a small amount of this side-dish for one meal, but also you can also make a lot and keep it ... [
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Posted 4 weeks ago: At first, we give all the thanks and glory to God. I started to feel pain suddenly. Every 3 minutes for 1 hour, I had really heavy pain. We went to hospital I was already fully dilated. Wow! For 2 hours, I had pain that I never imagined before. Our son was born early in the 38th week, but he ... [
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Posted 4 weeks ago: The other day, my sweet sister-in-law baked this pumpkin cheesecake for my husband’s birthday as a surprise. He enjoyed it very much and even mentioned this pumpkin cheesecake is better than the one at the Cheesecake Factory. Thanks to his birthday, I got the chance to try a new delicious cheesecake too. Thank you, Tracy. I highly recommend you try ... [
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Posted 4 weeks ago: A lot of you out there are probably getting a message about malware on this site, and we wanted to let you know we’re in the process of fixing the problem. Our apologies! We’ll have it up and running like normal as soon as we can. [
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Posted 4 weeks ago: Kristie Lu Stout of CNN chowed down with First Lady Kim Yoon-Ok, who spilled the beans on all kinds of national secrets, like what makes Korean food taste good and what MB2 eats for breakfast. Embedded video from CNN Video [
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Posted 4 weeks ago: First of all, for anyone heading to the Chungjangno Festival in Gwangju (or heading or living in Gwangju at any other time) KoreaMaria has some suggestions on where to grab your coffee. Take that Seth – Gwangju has good coffee! (and a tip of the fat hat to Brian in Jeollanam-do) Still don’t believe Fatman that the bean scene is ... [
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Posted 4 weeks ago: merci, chosun! Even in North Korea you can still get your burger fix . . . South China Post’s Kristine Kwok wrote about her beefy find here (subscription required, 영어링크) and you can read more about your northern fries and fizz here and here (영어 링크. 한국어 여기 . . . 여기 . . . 그리고 여기) and courtesy cbs, ... [
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Posted 4 weeks ago: Huh? Julia & Julie has been pushed back to December 3rd? Practically everybody else in Asia has an earlier release date . . . are you trying to make sure we’ve all seen it on pirated DVD’s from China before it hits our theaters? [
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Posted 4 weeks ago: 축하합니다 to Joe McPhearson and Eun-Jeong, the Zen Kimchi pair: They go together like 신라면 and 소주! Peanut butter and jelly! 오징어 and 땅콩! Cheese and crackers! 빈대떡 and 막걸리! Congrats to you both! 축하합니다! Congrats! [
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Posted 4 weeks ago: And &*%$ you, Conde Nasty. image from newsday Fatman has always loved the beautiful Gourmet Magazine. We grew up eating recipes from its pages and reading the essays and articles. It was the gold standard in food writing, and published work by an astounding array of writers and gourmands. The photography was always wonderful, and trends in the way food ... [
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Posted 4 weeks ago: One of the few festivals not cancelled is the Buddhist Food Festival this weekend in Suwon ~ check it out! (영어와 한국어) The Chosun Ilbo reminds you how to set your 차례상 (영어링크) and tells us that while wine’s on the wane, ginseng is the gift to have given. The Korea Herald profiles one of Fatman’s favorite 막걸리집 and talks ... [
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Posted 4 weeks ago: Note: This review also appears in Groove Magazine. Italian food is very hit or miss in Seoul. While there’s lots of competant pasta and pizza places, there are few that strive for any real authenticity. Giacomo in Gambyeon is a true treasure. An absolutely authentic Italian restaurant, run by CIA-trained Chef Lee Bong-shik, the food here stands head and shoulders ... [
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Posted 4 weeks ago: Fatman hopes you’re all enjoying a wonderful 추석 (chuseok), and chowing down on all sorts of delights. As part of the festivities, we (recycle and re)offer this guide to the most important part of the holiday: 차례 (charye), or the ritual offerings of food and drink to the ancestors. Most importantly, we show you how to deck the halls with ... [
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Posted 4 weeks ago: Hope you are enjoying the holidays with friends, family, and mugs of spiked egg nog xoxo Mary [
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Posted 4 weeks ago: Petite panettone fruit studded so rich yet light Forget calories [
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Posted 4 weeks ago: Seattle’s cold chill has me looking for any excuse to turn on my oven, and this morning (a bone chilling 18 degrees out), was no exception. Slowly, I’m returning to cooking projects. This summer I whole heartedly wanted to craft blue ribbon pies with flaky crusts to die for, but waiting till the hottest day of the year to cook ... [
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Posted 4 weeks ago: Over the years, what I’ve learned about Thanksgiving dinner is, that my interest lies in leftovers. Rather than get crafty with indigenous grain stuffing or made from scratch pumpkin soup served in a hallowed out pumpkin, I far more look forward to the sum of leftovers begging to be played with in the following days. Not because I don’t want ... [
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Posted 4 weeks ago: Last night I attended a food bloggers event here in Seattle, something I don’t often do because a, I haven’t been blogging (you noticed, didn’t you), and b, I still think it odd to sit in a room full of people who I might or might not follow on twitter, who I might have read some odd personal bit of ... [
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Posted 4 weeks ago: is not a MAC shade of lipstick or the stage name for burlesque dancer. Not yet anyway. I only know it as a natural rind so spreadable cows milk cheese out of Ft. Collins Colorado. Nutty with an addictive salty finish, a wee wheel comes neatly packed at $8.99 for 5.3oz, and eats like cured ham and domestic brie made ... [
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Posted 4 weeks ago: Snow white and as soft as butter, Capricho de Cabra is a creamy and mellow young Spanish goat cheese. Produced from Murciana goats, the high fat content of the milk coupled with high traces of protein make for one versatile cheese, sans the graininess or grassiness associated with most young goat curds. Spread on morning toast then slather with jam, ... [
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Posted 4 weeks ago: In the New York Times: Crock pots have always been thought of as the prep-it-then-fuggatabout-it cooking tool, Julia Moleskin takes a look at the rice cooker for one pot meals. I also covered this trick as one of my very first blog posts, though Julia’s recipes look way tastier. The next generation of eaters, more adventurous thanks to mom. In ... [
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Posted 4 weeks ago: A day late, but not a dollar short. Words from the food world. Original gin, the new boutique gin, a new way with beets, a Rosh Hashanah recipe, and finding a silver lining in Hurrican Ike in the way of dining all in the New York Times. In the Boston Globe the delima of Rosh Hashanah dinners explored, plus a ... [
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Posted 4 weeks ago: Paying homage to the Omnivore’s list of 100 foods you have gotta try, Zen Kimchi has put together this thorough list of 100 Korean foods you gotta try. He says his list contains foods that paint a well rounded portrait of Korean cuisine, that goes beyond the usual tourist fare. On the list there were quite a few foods I’ve ... [
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