Korean food

Will David Chang’s Momofuku Ssam Sauce Change The Hamburger Game?

A gochujang-like condiment is in the works
Feb 12, 2015 2:15 pm

Yesterday afternoon, David Chang took to Instagram to announce his latest venture — a bottled sauce that has a strong resemblance to gochujang. According to the Chang, a bottle of the stuff will “improve pizza, French fries, rice, ramen, juicy rucy's, chicken & dumplings, spicy fried-chicken sandwiches, chicken fingers, chicken nuggets, chicken rings, hamburgers, kale, quinoa, beet salads and pork buns...it even makes sriracha better.”

Get To Know Korean Street Food

Mandu, hoddeok and everything in between
Jan 26, 2015 2:00 pm

In the latest Dom and Hyo illustration, the Seoul-based couple break down all the different types of food you can spot on the streets of Korea. There's mandu, the Korean-style dumpling filled with all sorts of vegetables, meat and plenty of ginger and garlic. But you will find other classic dishes, like odeng, skewered fish cakes served in a light anchovy broth. And of course, there is hoddeok — a griddled dessert pancake sweetened with brown sugar and ground sesame seeds.

2014 In Review: Korean Food Had A Ridiculously Big Year In America

The year people started thinking beyond barbecue
Dec 30, 2014 11:00 am

It was not long ago when Korean food in America was nothing more than a curiosity (at best) and a cliché (at worst). Doing Korean was a fun night out with friends to eat a bunch of grilled meat, maybe get a little loaded on soju and have your Korean pal order from a poorly worded, oddly photographed, moribund menu full of soups, stews and steaming platters. It’s certainly not bad, any of that. But something significantly changed with Korean food in 2014. Matt Rodbard reports.

How To Drink Like A Proper Korean, The Best Way To Drink

Guide to soju, makgeolli and drinking beer
Dec 5, 2014 12:00 pm

Seoul-based blog Dom and Hyo was established to tell the story about how an American man (Dom) came to Korea to teach English. Midway through, he met a wonderful Korean woman (Hyo), which “changed his life in many great ways.” It’s a fun read, with stories told through illustrations. Like this one. 

Our Instagram Takeovers Brought Us To New Zealand, South Korea

Matt Lambert and Helen Cho took over our account
Oct 27, 2014 3:00 pm

We learned something over the past week: wherever you're eating right now is not as good as where The Musket Room's chef Matt Lambert and Food Republic parent company Zero Point Zero Production's own globe-trotting Helen Cho are eating. From ramen and hot dog-laden army base stew known as budae jjigae to sweet, fluffy New Zealand pavlova, there's never a shortage of great eats when you know where to look. 

Right Now, Anthony Bourdain Is Eating More Korean Food Than You

Currently filming in Seoul for Parts Unknown
Oct 23, 2014 3:54 pm

If you’re a follower of all things Anthony Bourdain, you know that he’s visited Korea in the past as part of his previous show, No Reservations. In that episode, which debuted in June 2006, he traveled with production assistant Nari Kye to discovered Seoul, which Bourdain describes in voiceover as “like a pinball game of flashing neon, sign written in a script that I don’t understand." Well, nearly a decade later, Bourdain is back.

Get To Know Kimbap, The Korean Answer To Japanese Sushi Rolls

Kimbap: it's what you want to eat for lunch
Oct 13, 2014 3:00 pm

Kimbap (sometimes spelled gimbap) is made with steamed white rice and dried seaweed, which is of course similar to the Japanese version. But there are two big differences: the rice and the filling. Here's a handy breakdown.

Pump Up Your Picnic: Kimchi Deviled Eggs

Tangy, spicy deviled eggs (with a secret twist)
Jul 23, 2014 3:00 pm
kimchi deviled eggs recipe
Photo: Mark Shaw

You may recall my zero-effort kimchi pickled eggs. You can make this recipe with regular boiled eggs or my magical spicy ones. Either way you're in for some fermented cabbage goodness. Kimchi and eggs are a natural pairing. The acid and heat cut the richness of the yolk, so it's only natural that during a deviled egg-inventing rampage I went with something like this.  


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