Hanwoo Beef cookin' away at Uri Boriso Maul in Anyang
Everyone’s in vacation mode, and I think we’ve been a little guilty of it ourselves at ZenKimchi. We have a lot going on in the background. Well, not a LOT lot, but there’s a lot of busy-ness. I guess that’s why they call it “business.”
A little banchan to start the week.
- For Seoul peeps, Roofers recently added a cocktail that got my attention during the summer heat:Tropical Spice. It’s spiced rum, coconut rum, orange and pineapple juices and grenadine. Quite enjoyed it with a Thai Tuna Melt.
- “The Korean” from “Ask a Korean,” who we recently linked to in the dog meat debate, was featured inThe New York Times.
- Fatman opines about a hearty buckwheat restaurant.
- Aeri makes Lee Hyori’s (yes, that Lee Hyori) potato pancakes.
- The Spoof does another predictably unfunny article about Koreans eating pets.
- Robert “The Marmot” Koehler’s new travel blog is one of my favorite sites now. Just gorgeous. Inside we see the origin of budae jjigae and ZenKimchi favorite restaurant Gwanghwamun Jip. Oh, and on a textually related note, here’s video of a marmot eating a biscuit.
Click here to view the embedded video. - Wine Korea has their picks for summer wines to enjoy in Korea
- Mega-site faabo.com has added ZenKimchi to their Asian food page.
- Gusts of Popular Feeling relays a bit from Robert Neff’s new Korean history book portraying Koreans’ first love affair with mustard – long before it ended up as honey mustard squiggles on anything considered Western.
- And in personal anecdotes, we went to one of my favorite BBQ joints and ended up getting some free food for on-the-fly menu translation.
- Related to the previous line, who thinks American diners, restaurateurs and chefs would be interested in importing Korean Hanwoo beef?
You can find out more banchan as soon as we get it by following us on Facebook (facebook.com/KoreanFood) and on Twitter (@ZenKimchi). Also sign up for our newsletter on the right column for even more news and tips.
