Tag Archives: kimchi

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Learn How to Make Traditional Korean Dishes from a Korean Rapper

by JIANNE LASATEN

Instagram videos seem to be getting more and more creative. You can find everything from quick comedic clips to a short vacation documentary. But what about a video series?

Korean American rapper, Lyricks, began a mini cooking series which showcases step-by-step instructions on recreating traditional Korean dishes on his Instagram. During the snowy season at his home in Northern Virginia, he shows followers how to make kimchi, a spicy fermented cabbage that is a staple side dish with meals. He also shows his process of cooking braised mackerel for his girlfriend on Valentine’s Day. As a cute and hilarious bonus, Lyricks also includes a few tips he learned from his halmeoni, or grandma.

Step 1. SALT SOAK #kimchi #koreanfood

A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

Step 2. PREP THE MIX #kimchi #koreanfood A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

Step 3. ANCHOVY SHRIMP COLLABO

A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

Step 4. TALK SHIT (ADD PEPPER, ONIONS, SCALLIONS, GARLIC) A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

Step 5. SUGAR X RICE FLOUR

A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

Step 6. ADD THE REST A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

Step 7. MIX (NICELY)

A video posted by LYRICKS | THE BEAUTIFUL CYCLE (@lyricksva) on

As Lyricks would say… Boom Bap! I found his commentary quite entertaining and I look forward to seeing what else he whipped up for his followers, but was left curious at what some of the Korean words meant. Anyone want to help out and translate?

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This article was originally published on Audrey Magazine.

Featured image via oogeewoogee.com

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‘Birdman’ Stirs Backlash in South Korea Over Kimchi Line

by REERA YOO | @reeraboo
reera@iamkoream.com

While Birdman swept four awards at the 87th Academy Awards, the dark comedy seems to have irked some South Korean netizens and film critics over a line involving the country’s flagship dish, kimchi.

In the controversial scene, Emma Stone’s character compares the scent of the flower shop to the pungent smell of kimchi. When her father, played by Michael Keaton, asks for flowers that smell nice, Stone replies, “It all smells like f–king kimchi.”

Although the Oscar-winning film has not yet been released in South Korea, local film critics have already accused the film for mocking Korean culture. Netizens have also criticized the film for disparaging Asian culture with other scenes, including one where a Japanese journalist is unable to speak English.

The local marketer for Birdman, however, has firmly denied these allegations.

“The flower shop Emma Stone visits in the film is run by an Asian and the line was simply used to portray her neurotic character,” a company official said. “There is no intention at all to belittle a certain country or culture.”

Birdman is slated to hit South Korean theaters on March 5.

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Kimchi Nostalgia

story and illustration by KAM REDLAWSK

I think every one of us can immediately list foods that remind us of our childhood, the foods that give us comfort and feel like home. But how about foods that revive a childhood that we can’t seem to remember? When I boarded the plane to my new American life, in 1983, I not only left my foster mother, my orphanage and all that I knew for four years, but my home country and its culture.

Growing up in the suburbs of Michigan, with very Caucasian surroundings, I underwent the process that any foreigner goes through to assimilate and survive in her new life. I began learning my new family’s culture, and soon enough the memories of my birth country began to dissolve. I began to forget that I was Korean and had come from very different beginnings. It was almost like I folded the memories neatly and tucked them in a back drawer, opening them only now and then.

One summer when I was 12 years old, my family took a summer road trip to Kentucky to meet my father’s friend, whom he had served alongside in Desert Storm. His wife, Suk, happened to be South Korean, and they had two sons. We spent a week with their family, and I always remember the trip very fondly. One day, Suk took my mother and me to a commissary that happened to sell some Korean foods, such as ramen and kimchi. I was flabbergasted to see all the different kinds of spicy ramens in the aisle. Up until then I thought ramen only came in chicken flavor.

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When we arrived back at her house with a bag full of groceries, Suk seemed excited to introduce me to some humble Korean treats. I remember standing on her linoleum kitchen floor as she reached into the fridge and took out a gigantic jar of what looked like brains to me. She told me it was spicy cabbage, a staple of Korean cuisine. “Wow,” I thought, “it looks gross.”

Suk set up a traditional, low Korean table on the floor and cooked up a very simple ramen dish with an egg, a bowl of steamed rice, some seaweed wraps and the kimchi. I felt new to the experience, but excited. I could tell Suk was excited, too, to share some of the foods that I seemed to have forgotten. As I took in a waft of the kimchi, it smelled garlicky and a bit rancid. I took a bite, and it was crunchy, yet soft in texture. Despite how smelly it was, I was in love with kimchi from the first bite. I remember eating some rice with the kimchi, and even the rice was different than what I had throughout my American life. It was stickier. I sat at the Korean table scarfing down the Korean edibles, and somehow I felt connected to a part of my old self. And, it felt familiar. Kimchi felt familiar.

The experience made me realize that our sense of smell and taste are extremely potent. Perhaps the olfactory and gustatory memory is even more reliable than our other memories because the latter often gets distorted by its owners. But our smell- and taste-based memories seem more pure, reminding us of something good or even something bad.

We all have these stories, stories of the foods that instantly give us that feeling of “home.” For me, this bowl of kimchi triggered some internal whisper that brought me back to my earliest, yet seemingly forgotten days. “Ahhh, I remember you,” the voice said. “Where have you been?”

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Kam Redlawsk’s column runs every other month. To read more from Kam, visit her website or Facebook page.

This article was published in the October/November 2014 issue of KoreAm under the title “Kimchi Nostalgia”  Subscribe today! To purchase a single issue copy of the magazine issue, click the “Buy Now” button below. (U.S. customers only. Expect delivery in 5-7 business days).



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VIDEO: The Kimchi Slap Is The Best Revenge

by JAMES S. KIM

Dexter Morgan has seen his share of blood splatter. But would he be able to handle kimchi splatter?

MBC’s Everybody Kimchi! explores the phenomenon of assault with a fermented weapon to the juiciest extent. The South Korean TV show is set in the kimchi industry, and like the dish itself, we can only imagine the drama is just as spicy.

In a recent episode, Won Ki-jun’s character plays a big-shot jerk lawyer who betrays the woman’s daughter. In perhaps one of the best redemption/revenge scenes ever, he gets what’s coming to him. The mother takes an entire cabbage head of kimchi and gives the guy a thorough whack. Move over, Oldboy.

The slap occurs at about the 1:30 mark.

Anyone else feel worse for his white shirt than for him getting kimchi juice all up in his ear and office? And by the way, what’s up with the printer in the back shooting out a sheet of paper just as the slap occurs?

Kimchi Slap 2

We understand that face: cleaning up spilled kimchi is like dealing with a radiation leak. Also, the shirt. The poor shirt.

For those who can’t get enough, here’s the kimchi slap over and over for one minute.

Image via Kotaku

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kimchihotdogs

Pic of the Day: Kimchi Hot Dog

Summer’s nearly here, and that means barbecue season! That might also mean your standard fare of hot dogs and burgers, macaroni salad and other outdoor food staples. But if you’re thinking of trying something new, here’s one way to take your next hot dog to the next level.

This recipe for the Kimchi hot dog comes from online Korean cuisine master Emily Kim, who also goes by Maangchi, which means “hammer” in Korean. Aside from publishing actual cookbooks, you can check out the extensive number of videos on her YouTube channel. Be sure to note the special way she prepares the hot dogs.

Kimchi Hot Dog

Ingredients (for 4 hot dogs):

– 4 hot dog buns
– 4 hot dogs, scored
– 1/3 cup fermented kimchi, chopped
– 1/4 cup chopped onion
– 1-2 tablespoons vegetable oil
– a pinch of sugar
– lettuce leaves
– cheddar cheese
– mustard

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Directions:

1. Heat up a large grill or pan over medium high heat. Lower the heat to medium. Add the vegetable oil and cook the dogs until outside is crispy. Take out the dogs to a plate and set aside. Cook the buns, turning them with tongs until fluffy. Take the buns out and set aside.

sausage_cut

hotdog_bun

2. Tilt the pan to collect the leftover oil and add kimchi. Stir-fry it for a few minutes. Add sugar and stir. Remove from the heat and add the chopped onion. Mix it well. The onion will be a little cooked from the heated kimchi.

hotdog_frying

choppedkimchi

fried-kimchi

Serve:
Put some lettuce, cooked kimchi onion mixture, and a dog in each bun and top with mustard and cheddar.

hotdog_mustard

Images via Maangchi.com

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Tuesday's Link Attack: Kimchi Fines, Hollywood Missionary, Hines Ward

Restaurants Sour on Rules Over Kimchi
Wall Street Journal

Lidea Park, owner of Duck Hyang restaurant in Queens, says she makes kimchi with trepidation.

Ever since she received seven violation points during a city health inspection in June, she’s been fearful about how her restaurant prepares and stores kimchi, a traditional fermented dish that is a staple in Korean cuisine. The violation points resulted from five pounds of kimchi being left at room temperature and exceeding the city Department of Health’s 41-degree temperature requirement for cold foods, according to the inspection.

“They don’t understand the kimchi,” said Ms. Park. “Many Korean restaurants with kimchi get points because the inspector, they don’t understand what it is.”

Korean restaurant and business groups say they are all too often unfairly penalized by the health department because their fermented foods are determined to be above 41 degrees, the temperature below which city rules require potentially hazardous prepared cold food be stored.

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Great Falls man pleads guilty in contracting scam
Washington Post

A Great Falls man has admitted he played a key role in what authorities have described as one of the most brazen federal contracting scams in U.S. history, according to court records that became public Monday.

Young N. Cho, who also goes by the first name of Alex, pleaded guilty to conspiracy and bribery charges at a secret hearing in September — just weeks before federal agents arrested four other men in a $20 million scheme that targeted the Army Corps of Engineers.

Cho’s plea deal became public after a federal judge ordered it unsealed.

Cho, 40, was chief technology officer of Nova Datacom, a Chantilly-based information technology company that did work with the Army Corps. His role in the scam began in 2007 when he began passing kickbacks to two program managers at the Army Corps in exchange for lucrative contracts, according to court papers.

Background Extra Recounts His Unlikely Spiritual Mission
Media Bistro

LA native Steve Cha has a B.A. in Asian American Studies from UCLA and is currently working on an M.A. in theology at Fuller Theological Seminary in Pasadena. Along the way, he also worked for several years as a professional background extra.

Earlier this year, Cha published a book about his on-set experiences called Hollywood Mission: Possible. With Christmas and Tom Cruise upon us, he is re-promoting a tale of, essentially, the Tim Tebow of background extras:

During his three-year journey, Steve evangelized many famous actors, actresses, directors, and aspirants in Tinsel Town… Steve’s revealing autobiography recounts how the gospel was shared with celebrities such as Steven Spielberg, Brad Pitt, Harrison Ford, Dan Aykroyd, and many other stars.

Hines Ward in ‘Dark Knight Rises’ trailer
CBS Sports

“Dark Knight Rises,” the latest in the line of Batman movies from Christopher Nolan, is slated to hit theaters in July of 2012. But the full trailer hit the Internets over the weekend and guess who makes a cameo: Hines Ward!

We already knew that a slew of Steelers players were playing roles in the movie as members of the Gotham Rogues, whose home field is set at Heinz Field, but not until my younger brother chatted me on Sunday did I realize that Ward was actually in the preview.

You can check out Ward’s appearance at the 1:15 mark below as he runs from not just defenders, but a slew of explosions set by Bane, the movie’s villain, who’s basically like an evil version of Rob Gronkowski, who is also hell-bent on blowing up Heinz Field (only metaphorically) and quite clearly a efficient killing machine created by scientists.

Chul Hyun Ahn explores the Infinite Void
Baltimore City Paper

You can walk all the way around it for hours, but to fully experience artist Chul Hyun Ahn’s “Void Platform,” you have to take off your shoes (as signs prompt you to do) and walk out onto it.

The “out” inserts itself in that sentence because of the nature of the piece. In the front gallery at C. Grimaldis Gallery on North Charles Street, Ahn has constructed a low 10-foot-by-8-foot plywood-faced platform that appears to cover a yawning pit descending through the floor as far as the eye can see, albeit a pit lined with subtle bands of greenish lighting. You find yourself testing the surface with your sock-encased toes, curious to know if it will hold your weight. It will, but you hesitate a little anyway. You step onto the smooth surface and stand over what seems to be infinite space receding away below your feet. But if the surface of the piece didn’t hold your weight, you’d drop a mere 16 inches onto Grimaldis’ wooden floor.

Why it’s great to be a foreign traveler in Korea
CNNGo

With so many foreign travelers visiting Korea on shopping sprees, it seems Korea has been busy devising ways to say “visit often’ and “thank you” at the same time.

There is so much special treatment for foreign travelers, we wonder why Koreans aren’t more envious.

Here are five benefits of being a foreign traveler in Korea.

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Wednesday's Link Attack: NK-SK Tensions, John Cho, Carolina Kimchi

South Korea Returns Fire After North Shells Disputed Waters
New York Times

The South Korean military returned fire on Wednesday after North Korean artillery shells fell in waters near a South Korean island the North attacked last year with a lethal artillery barrage, Defense Ministry officials said.

South Korean marines based on the island, Yeonpyeong, 75 miles west of Seoul, detected three artillery shots from a North Korean island around 1 p.m. Wednesday, the officials said.

Last November, North Korea launched an artillery barrage on Yeonpyeong, killing two marines and two civilians.

Check out our feature story from this month’s issue on how the island is coping with the attack seven months later.

First Look: ‘A Very Harold & Kumar 3D Christmas’
Slash Film

It’s been three years in real time since we last caught up with stoner buds Harold & Kumar (in 2008’s Harold & Kumar Escape From Guantanamo Bay) but it’s been six years of time within the movies since the two friends played by Kal Penn and John Cho last spent time together. Their third film, and their first in 3D (and first outright holiday movie) sees the pair reunited and, judging by the looks on their faces, back in trouble.

N. Korea reportedly attempting to assassinate S. Korean defense chief: sources
Yonhap News

North Korea is apparently trying to assassinate South Korea’s defense chief known for his hard-line stance against Pyongyang, government sources here said Wednesday.

A source said Seoul has “received intelligence” that North Korea is after Defense Minister Kim Kwan-jin.

Korean kayaker drowns in Otis
Bangor Daily News (Maine)

A 75-year-old Korean man who was vacationing in Maine drowned Tuesday morning after his kayak overturned on Beech Hill Pond, according to the Maine Warden Service.

Hong Sohn of Seoul, South Korea, was about 300 feet from shore when his boat capsized shortly before 10 a.m., according to Warden Sgt. Chris Simmons. Sohn tried to swim to safety before he sank below the water’s surface.

“Unsuccessful attempts were made from people on the pond to help him,” Simmons said. “He was approximately 30 feet from shore when he just quit swimming.”

SKorean police say stock broker jumped off building after suffering heavy losses
Associated Press via Washington Post

South Korean police say a stock broker has jumped off a high-rise residential building to his death after he apparently suffered heavy losses in the global markets turmoil.

Chief investigator Lee Kang-ho said Wednesday that a 48-year-old man surnamed Seo sent his colleagues text messages expressing remorse over the losses just minutes before he jumped from the building.

Jury orders death penalty for woman convicted of killing family
Los Angeles Times

A Southern California jury recommended the death penalty for a Chinese American woman who murdered her husband and two young sons in 2007.

S. Korean man found hanged in airplane toilet
Yonhap News

A South Korean man was found dead in an apparent suicide in an airplane lavatory on an international flight operated by an unidentified domestic air carrier, police said Tuesday.

The 43-year-old man, identified only by his surname Yang, an employee of a private company, apparently hanged himself aboard the flight departing from the Chinese city of Guangzhou for Incheon International Airport on late Monday, according to police.

Brian Myers: Korea’s most dangerous writer?
Yonhap News

He may be the most influential intellectual writer from the Korean Peninsula, but he is not Korean. He is obscure among domestic Pyongyang watchers but writes about North Korea for some of the world’s most influential media.

He is Brian Myers, an American who teaches international studies at Dongseo University in the southern port city of Busan. An academic, author and columnist, he contributes to The New York Times, The Wall Street Journal and The Atlantic. It’s his status as an iconoclast that has won him fame.

Chefs champion tangy kimchi, the classic condiment of Korean cuisine
Charleston City Paper (S.C.)

Who knew there were so many Korean restaurants in Charleston, South Carolina?

To say that kimchi packs a punch is an understatement. It possesses a crunch rivaled only by the best pickles. If its spicy kick doesn’t knock you out of your flip-flops, then its sourness, the product of days, if not weeks of fermentation, certainly will. But if that doesn’t get you, the smell of garlic and fish sauce and onions and who knows what else will surely do the trick.

Pilot from missing Asiana aircraft had $1.7 million debt
Asia One

The missing captain from an aircraft that crashed near Jeju Island last month reportedly had massive debts from guaranteeing a relative’s loan.

Speculation concerning the intentionality of the accident was sparked as it was revealed that the pilot had signed up for around seven life insurance policies with dividends of US$2.8 million (S$3.4 million), just a month before the crash.

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Friday's Link Attack: Kimchi Chronicles, Priscilla Ahn, Margaret Cho

Marja Vongerichten Snacks on String Cheese, Gives In to Her Soda Weakness
New York Magazine’s GrubStreet

The Kimchi Chronicles host takes NY Mag through five days of food.

Friday, June 24
I’m not much of a breakfast person, but I had cold Korean cucumber noodles. It’s a dish I make a lot in the summer. I do it with soba noodles. It’s cool and refreshing, and if you don’t have an appetite for anything, it’s a good filler.

Later that day I ate a handful of chips and some chicken wings at karaoke with my mom. Then Jean-Georges came and joined us, and we went to Don’s Bogam. It’s a Korean restaurant on 32nd Street. So I went with JG and my karaoke crew. We had galbi, which is marinated beef, and naengmyeon, which is like a water noodle. It’s a chewy noodle that they put in this broth and season with mustard and vinegar. Oh, and sake.

Priscilla Ahn: When You Grow Up (review)
Popmatters

What is perhaps most remarkable about this sophomore full length from Priscilla Ahn is the artist’s ability to craft contemporary confessional songs that are honest without being abrasive; gentle yet capable of achieving maximum emotional impact.

A photographer’s day trip to grounds of Korean War
Korea Herald

Here is an interesting profile of Mark Edward Harris, a photographer who has made 10 trips to the Korean peninsula including four trips to North Korea. Harris focused on the “Iron Triangle” a region between Cheorwon, Gimhwa and Pyeonggang where the most ferocious battles took place during the Korean War.

S. Koreans win five prizes in world’s top classical music competition
Yonhap News

South Korean artists won five prizes at one of the world’s most prestigious classical music competitions. The International Tchaikovsky Competition is held every four years in Moscow and is the Olympics of the classical music scene.

Park Jong-Min, 24, and Seo Sun-Young, 27, captured the top spot in the highly-competitive male and female solo vocal categories. Meanwhile, pianists Son Yeol-eum, 25, and Jo Seong-jin, 17, secured second and third place, respectively, while Lee Ji-Hye, 25, took third in violin.

Park and Seo were the first Koreans to win a first prize in the competition after baritone Choi Hyun-soo, better known as Hans Choi, won victory in male solo vocal during the 9th competition in 1990.

“I really feel like I am in a dream,” Park told reporters after receiving the prize. “I came to cherish a hope of participating in this competition when I was a high-school student after watching a video clip of my teacher singing in the 1990 competition. But I have never thought that I would succeed him as the winner.”

Margaret Cho Gives Her Take On Things
Star

On Anthony Weiner:
I’ve totally taken pictures of myself! I’ve definitely done it but have only sent it to people over 50 who can take it and have bad eyes anyway

Chinese faked photograph leaves officials on street of shame
The Guardian (U.K.)

Officers in Huili, Sichuan apologize for a badly doctored picture of men inspecting new road on local government Web site.

Bul Gol Ki Power
Black Athlete Sports Network

Black Athlete takes a look at why Korean female golfers have been dominating the LPGA.

In Korea, parents motivate their children to excel at their craft unlike American children who are allowed to play until they enter high school. The mindset is completely different in Korea, You must be successful at everything, even their hobbies. Korean children become responsible at the age of 12 to 14 which is unthinkable in the United States. Continue reading