Korean food

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.  

It's The Kimchi Slap Heard Around The Internet

We've got all the painful, messy, funky details
Jul 23, 2014 11:00 am

You’d certainly be forgiven for missing the latest episode of Everybody, Kimchi! Or for not knowing that the comedy-drama series even existed. A clip from a recent episode has been making the rounds this week for featuring what must go down as one of the most painful, messiest slaps of all-time. While we’re unable to translate any of the dialogue, we’re willing to bet that whatever this guy did must have been really bad.

South Korean Domino's Celebrates The World Cup With The Most WTF Pizza

The Churrasco Cheese Roll Pizza is something to see
Jun 16, 2014 10:00 am

“I ain’t gonna be gentle about it. Korea has some fucked up pizzas,” writes Seoul food blogger and decade-long resident Joe McPherson. McPherson is a passionate supporter of Korean food and culture, having combed the city for the greatest (sometimes weirdest) culinary treasures. Here he spotted one of the strangest things in recent memories. OK, you’re going to have to follow us a bit here (if we were a Vox Media-owned site, it would take us like 24 cards to explain). 

Psy, Snoop Dogg And Riding The Seoul Train: 3 Korean Food References In 'Hangover'

The new 'Gangnam Style' teaches us jajangmyeon
Jun 9, 2014 11:30 am

Remember Korean pop star Psy? You know, of “Gangnam Style” — that song that has been played over two billion times on YouTube? Well, dude is back with a new song that was released during last night’s NBA Finals edition of Jimmy Kimmel Live. It’s a real banger, and stars Snoop Dogg who plays the role of Psy’s student. The lesson? How to drink and eat Korean style.

Hooni Kim On The Secrets Of Korean Barbecue At Home

NYC chef says it's all about the pear juice
May 27, 2014 10:00 am

New York City chef Hooni Kim is an ambassador for modern Korean cooking in America with his two restaurants, Danji and Hanjan, and a rising television career that has him currently serving as head judge on the Korean version of MasterChef. We asked him to reveal some Korean barbecue secrets.

ADVERTISEMENT

Follow Food Republic

A true gourmet must know gormeh. We have proof.
Learn to bake with flour made from coffee berries
Britain stops rinsing raw chicken. We should, too.
Two liters of French 75? Yes please.
Stop everything and start deep-frying scallions
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.