Aug

07

Short films ….

The word film sounds so pretentious but actually I mean “moving image” in 15 second clips. The 15 clip mark is due to Instagram and they have a time limit. I actually like this, it forces you to be as fast as possible. My favorite thing is making these quick videos on my phone and […]

3 Comments

Dec

12

Perilla Wraps

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Now I would like to introduce you to the cousin of Shiso Leaves…Technically both the korean version and japanese version are called Perilla Leaves, but the korean cousin is what you would call a sesame leaf instead of Shiso. I can’t put this flavor into words but it’s a mintier, more aggressive version of the […]

6 Comments

Nov

07

Try this: Oxbone Soup

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Uhm, yea. I was really not humble about this Sandy Storm. It was only today that everything was working 100%, internet, power, heat, all that…You know I thought this was another Irene ordeal and was like, yea I’m sure something bad is going to happen. Oh boy bad things did happen. And now it’s freezing […]

18 Comments

Jul

25

Korean Tacos

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Okay so Korea and Mexico are different countries but one things for sure, we enjoy a similar style of serving food. A medley of meat and vegetables with some sauce wrapped up in thin shells. So the more technical term here is “GooJeolPan” which is a dish consisting of 9 different sauteed vegetables and crepe […]

30 Comments

Apr

02

Food for the King

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I am really glad that someone like David Chang has introduced Korean Cuisine to those who may not have been so familiar with it before. I am 100% sure all of you are familiar with Momufuku Ssam Bar and his other restaurants, and some very common things like Korean bbq, bibimbap, or even jap chae…So […]

30 Comments

Mar

20

Bibimbap

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Second before I started this post, I just had to add a ‘Korean’ section to my food category list. I don’t know why I didn’t get around to it before, but bibimbap is one of my favorite dishes, along with nearly every other traditional Korean dish. (click link if you don’t know what Bibimbap is […]

72 Comments
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