Washington, D.C. / New York, N.Y. — Chef Edward Lee and Chef Hooni Kim have officially been appointed as the 2026–2027 K-Food Ambassadors to the United States, recognizing their outstanding…
Korean American food writer and chef Irene Yoo has won a prestigious James Beard Award for her book Soju Party: How to Drink (and Eat!) Like a Korean. The award-winning…
In honor of Onggi’s one year, we’re celebrating the woman who brought it all to life — Tanya Kim. What started as a way to connect with others through food…
Over the past decade, it has grown richer and more distinctive, blending creativity with a deep respect for tradition. Driven by passionate chefs, quality ingredients, and a sense of ‘jeong’…
Several Korean American chefs and restaurants earned major honors at the 2025 James Beard Awards, highlighting the growing influence of Korean cuisine in the U.S. Chef Jung-sik Yim of Jungsik in New York was named Outstanding Chef, while JinJu Pâtisserie in Portland, Oregon, run by Gyu-rim Lee and Jin Caldwell, won Outstanding Bakery. New York’s Atomix, led by Junghyun and Ellia Park, took home the award for Outstanding Hospitality, and Sky Han-eul Kim of Gift Horse in Rhode Island was named Best Chef: Northeast.
At Onggi (옹기), the ancient art of fermentation—for which the restaurant is named after the traditional Korean earthenware vessels—meets contemporary sensibilities in a space where every element tells a story…
When Jen Ren joined a five-course Korean dinner hosted by Sarah Ahn of Ahnest Kitchen and her mother Nam Soon Ahn, co-authors of Umma: A Korean Mom’s Kitchen Wisdom &…
Lotteria Opens Its First U.S. Location in Fullerton, California On August 14, 2025, Lotteria, South Korea’s largest burger chain, opened its inaugural U.S. location in Fullerton, California. This marks a…
Single and Obese: Then Kimchi Changed Everything! Africa Yoon née Engo was about to turn 30. She was a celebrated activist working in Manhattan and around the world when she…
Riding the Kimchi Bus Around the World Kimchi is an essential part of every Korean meal, and it’s regarded as the most “Korean” of dishes in the broad world that…
Kimchi Pancakes are super easy to make with a few basic ingredients as long as you have some kimchi. It is primarily made with sliced kimchi, flour batter, and sometimes other vegetables. However, meat and seafood are also often added.
Crispy Kimchi Arancini Rice ball with kimchi with gochujang Aioli sauce Ingredients Kimchi, rice, onion, gochujang, cheese 2 cups cooked rice 1/2 cup chopped kimchi 1/2 onion, finely chopped 1…
Kimchi Jjigae is made with kimchi and other ingredients, such as pork or, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
Dubu Kimchi is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi stir-fried with pork, makes a well-matched anju for either soju or makgeolli.
This dish of bulgogi is marinated and grilled by method of keeping juicy texture in inside while maintaining crispiness on the outside. It is served with salad like Korean wrapping and placing bun on the top to make into a finger food dish.
Chopped chicken, potato and onion, etc. are marinated with seasoning that contains red chili pepper powder, and then it is braised in water until most of the soup portion is evaporated forming a delicious syrupy like sauce.
Tteokguk is a sliced rice cake soup made with non-glutinous rice cakes boiled in beef broth. This dish is traditionally eaten on New Year’s Day and often enjoyed throughout the winter season in Korea.
Janchi Guksu is a soup made of thin noodles topped with various garnishing before a clear broth made from dried anchovy is poured over top for serving. It is a traditional Korean dish that was served to the guests at special parties including marriage ceremonies, birthdays and, particularly on the 60th birthday.