Treat yourself to Koreanized Chinese food, a hybrid cuisine that keeps crossing borders.
By Kai Ma and Lola Pak Photograph by Eric Sueyoshi
Due to geographical proximity, migration, and a convoluted history that includes both kinship and war, the Koreans and Chinese have long engaged in the cultural exchange of ideas — and recipes. The delectable result: Korean Chinese food, a fusion cuisine of traditionally Chinese fare influenced by Korean ingredients, and vice versa.
A…
story and photographs by Namju Cho
Some say classics are not to be fiddled with, but what if through experimentation, we came up with something even better than the original? I set out to test this theory, mostly motivated by gluttony and my own chronic addiction to spice.
I’ve always been a big fan of japchae, for instance, but often wondered whether this mild-tasting glass noodle and vegetable stir-fry dish wouldn’t benefit from stronger flavors than the usual garlic and…
Budae jjigae, a culinary remnant of the Korean War featuring Spam and hot dog wieners, stirs up mixed emotions
Story and photo by Namju Cho
I first had budae jjigae in 1989 as a freshman at Yonsei University in Seoul. Loosely translating to “military unit stew,” budae jjigae always seemed to have mysterious origins. As soon as my schoolmates and I would sit down at one of…
Bulgeogi pizza? Why not?
When the Kogi BBQ truck first rolled into Los Angeles earlier this year, introducing the universe to their now-famous Korean tacos, the hungry masses went wild. And why not? Tacos? Good. Korean marinated meats? Good. Together? Goooood. Now everyone’s talking about “Korean fusion” dishes. We’re ambivalent about the descriptor, but love how our very own ingredients are making their way into the…
Make hearty Korean dishes in the comfort of your own dorm room
Story and Photographs by Namju Cho
You’re back in school. Whether a freshman or returning student, college means you’ll be subject to less-than-appetizing cafeteria food. More precisely, it means you won’t be eating your umma’s home-cooking anytime soon. When the cravings beckon, remember the following recipes can be prepared in a dorm room hot pot or electric skillet, and are only five easy steps…
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Meet John Kim. John is from Torrence, CA. He works at BCD and is attending Slick Willie’s Clown College for the Blind. He enjoys writing on bathroom walls, eating Cheetos while driving.
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Far East Movement is finally coming back to Colorado for the Winter X Games 2010 in Aspen and need CO reppin FM with 3 Fingers up!
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