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. Together, they set out to explore their Korean heritage, family experiences, and cherished dishes from… Read More

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 for leading publishers in food media such as Food Network, Food52, and Saveur. Today, Kim… Read More

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 their own on streaming platforms and social media, such as Netflix and YouTube. Today, KFC also… Read More

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 of Korean art of fermentation and tips on how to incorporate Korean fermented food in… Read More

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 Korean American restaurateurs in New York - Christina Jang of New Wonjo; Simon Kim of… Read More

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 Master Sommeliers; currently, there are only 247 Master Sommeliers worldwide. Now Kyungmoon Kim is expanding… Read More

“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 world of banchan in its many forms and share some of her recipes that can… Read More

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 do you cook when you have to stay home, due to the unprecedented world-wide pandemic? Meet… Read More

A chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Hooni Kim, chef/owner of Danji and Hanjan, discussed his eagerly-anticipated cookbook, My Korea: Traditional Flavors, Modern Recipes, his insight and deep knowledge on Korean cuisine, and the challenges he faces as a restaurateur in New York City during the COVID-19 pandemic. An Epicurious Spring 2020 "Book We Want to Cook from Now" An… Read More

Three of the most acclaimed restaurateurs in New York talk about the past, present and future of “Korean” restaurants in the city and beyond: Simon Kim of Cote; Jenny Kwak of Haenyeo; and Ellia Park of Atoboy & Atomix. Moderated by Matt Rodbard. Beyond 32nd Street: "Korean" Restaurants of the Momentwith Simon Kim of Cote; Jenny Kwak of Haenyeo; and Ellia Park of Atoboy & Atomix Moderated by Matt Rodbard… Read More