[Bite-sized News] The Korean Art of Chicken-Frying

Apologies for the radio silence! Just got back from Hong Kong (with a TON of blogworthy material. And excess weight) and work’s been keeping my nose to the grindstone. I promise to have something on this space by the weekend. In the meantime, click here for a great article by Julia Moskin of The New York … Continue reading

[Busan] 맛나 감자탕 (Matna Gamjatang)

Writing about gamjatang (lit. pork bone stew) makes me upset. I found out on my last trip to Korea that my favorite gamjatang place in Seoul had taken the dish off their menu and reinvented themselves as a guksu & gogijib (a place specializing in noodles and BBQ meats) instead. “But I dragged my friends … Continue reading

[Seoul] Mapo Jeongdaepo (마포 정대포)

This restaurant in Mapo-gu is my eatery of choice whenever I’m craving some grilled pork in Korea. I’ve lost count of the number of people I’ve brought here, but that number’s probably somewhere in the twenties. Nope, not even kidding. I used to think running a DIY barbeque joint was one of the smartest ways … Continue reading

[Jeonju] Gogung Bibimbap (고궁/古宫)

Bibimbap is as quintessentially Korean as say, ramen is Japanese. Or hotpot is Sichuanese. Or nasi padang is Indonesian. I could go on, but you get the picture. Though it originated as an imperial dish back in the Chosun Dynasty, bibimbap as we know it today is food for the masses, readily accessible even to … Continue reading

[Busan] Bonjon Dwaeji Gukbap (본전 돼지국밥)

A Busan specialty, dwaeji gukbap (돼지국밥) is a hearty pork-based soup and rice dish that’s perfect for a rainy day. There are differing theories on the origins of dwaeji gukbap: Some say it was invented during the Korean War, when impoverished villagers in Gyeongsang-do province decided to boil the pork bones discarded from a nearby … Continue reading