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Buzz Feed
23-05-2025
- Lifestyle
- Buzz Feed
My Go-To Korean Comfort Meals As A Korean-American
Hi! I'm Haein, and I'm a Korean-American foodie and lifestyle writer who, growing up, didn't care care for Korean food. Now, I can't live without it! I started to appreciate Korean food when I moved out for college and started living on my own. It could have been homesickness, plus the fact that I didn't really have access to it anymore, that made me long for it. Now, I probably have it at least twice a week. A typical Korean meal is pretty balanced. You have your carbs, usually in the form of white rice, a side of hot soup, a plate of protein for the table, and a variety of vegetable-forward side dishes referred to as ban-chan. While I don't prep and cook like that every day — or, truth be told, even weekly — I fulfill my Korean food cravings by recreating beloved childhood staples and passed-down recipes and testing out viral Korean food trends. So, what do I eat as a Korean-American foodie and lifestyle writer? Here we go! Gaeran bap AKA egg rice. My hyper-fixation meal that I turn to every few weeks and eat for breakfast for like, a week straight. It's a quick and easy fix that makes me feel like I have sustenance in my belly before I start the day. Warm and hearty with a wash of salty, savory umami flavors, it's a low-effort, comforting dish, perfect for those who prefer savory over sweet in the morning. Ingredients: Eggs, rice, soy sauce, and sesame oil. I also like to add a pat of butter on top. For those who grew up with it, you end up developing your own version of Cooking's Eric Kim adds soy sauce and sesame oil on top of the eggs while they cook in the pan. Culinary Class Wars' Seonkyoung Longest likes hers with soy sauce marinade drizzled over it — and also with a pat of butter. My dad likes to add a block of tofu for extra protein, drizzle of chogochujang for a kick, and butter, too (this is probably where my love of butter in my egg rice dish comes from). I remember this as his version of boy dinner. First, you fry up your eggs. I like to add a lid on top of the pan after the eggs start to crisp so that the steam then gets the yolk into a half-poached-like consistency. Once the eggs are done to your liking, add them to your bowl of rice. Then drizzle a spoonful of sesame oil and soy sauce over the dish — and voilà! I like to add just a bit of butter on top for that extra savory creaminess. Mix it up like bibimbap and enjoy! Kimchi jjigae AKA kimchi stew... with bacon! Ingredients: Kimchi, fish sauce, soy sauce — and bacon! Every Korean household has their own take on the recipe, particularly with their choice of protein. Some prefer a can of tuna or mackerel, hunks of pork belly, or tofu, but our household has long favored an east-meets-west situation with slices of bacon deeply simmered in with the stew. It's a salty, savory umami bomb with just the right amount of heat. It has always been one of my favorite Korean comfort foods. Side note: You'll need ripe kimchi (not the freshly made kind) to make kimchi jjigae, in order for the stew to develop that distinct, deep, tangy, ripe flavor. Kimchi that comes packaged like this usually has gone through the fermentation process and is ready to eat. The second bag is called "mukeungji," and it's the next level of fermentation that brings on an even tangier, ripe flavor. It pairs very nicely with pork belly by helping cut through the grease. Both work great for kimchi stews. There are so many different methods and preferences for making kimchi jjigae. I consider this recipe a cheat code that delivers the same — or dare I say, even better — results with half the steps. I have to credit my mom for this recipe. It's one developed from having to feed a family on the fly after work, and has long been a family favorite. Since the dish was created to be thrown together in a jiffy, the directions are super straightforward. For a serving for two, add 2-3 cups of kimchi and 1/2 a pack of bacon to the pot, followed by 2-3 cups of water — about half an inch of water covering the goods. Let it boil on medium-high heat for 15 minutes. I love spice so I also added in a spoonful of Korean red chili pepper flakes. At that 15 minute mark, it should be stewing and bubbling. Add in about 2 tablespoons of fish sauce and 2 tablespoons of soy sauce (I actually might use even more), but if you're worried about the flavors being too strong, I'd say start with a tablespoon. Let it continue stewing on medium-high heat for 10 minutes. I would like to add though that the hallmark of kimchi jjigae is strong, punchy flavors. Go bold! While the flavors of the stew come together, I like to use this time to chop up some optional garnishes. Again, I love spice so I sliced up a serrano pepper, 1/4 of a small onion, and a sprig of green onions. My mom's version actually doesn't include the onions because when the onion cooks down, it tends to mellow out the soup. If you prefer a tangier, sharper flavor, I would forgo the onions. But it really is a very subtle difference that boils down to preference, and I just happen to prefer jjigae with onions. After 10 minutes, add the garnishes to the stew. Depending on the water level, keep the heat at medium-high, but if the water level seems low, lower it to medium. Let it stew again for another 10 minutes. After 10 minutes, you'll have a kimchi stew that will have you wanting a second bowl of rice. :) Jungkook from BTS' makguksu AKA Quick Noodles Shoutout to Jungkook! 💜 Mak in Korean translates to hurry or in a rush. Guksu means noodles. This quick noodle recipe was shared by the youngest BTS member late at night when he was debating whether to eat or sleep (very relatable). The late-night hunger won, and he wanted to make a bowl of noodles that he had been obsessed with recipe went viral a few years ago, and upon making it, I could see why. The nutty buckwheat noodles soak up the creamy, spicy, vinegary, yet sweet sauce, plus the salty seaweed flakes on top make for a very satisfying bowl of noodles, late night or anytime. Ingredients: Buckwheat soba noodles, buldak sauce, buldak mayo, cham sauce, perilla oil, egg, and roasted seaweed flakes. If you don't have cham sauce, I found that 1.5 spoonfuls of soy sauce and 1.5 spoonfuls of rice vinegar make for an excellent substitute. It is a tangy, salty, and sweet sauce. If no buldak mayo, a spoonful of mayo and an extra squeeze of buldak sauce should suffice. First things first, a pot of water to boil the noodles. While the water heats up, it's time to make the sauce: 4 spoonfuls of perilla oil, 2 spoonfuls of cham sauce, 1 spoonful of buldak sauce, 1 spoonful of buldak mayo, and 1 egg yolk. I know the egg quality here might not be the greatest to eat raw. Proceed with caution with the raw egg yolk! After you blend everything together, it becomes this bright volcanic-looking orange sauce. Side note: Perilla oil is oil made from perilla seeds. It's the softer, mellower, introverted sister to sesame oil. I don't know if sesame oil would make the best 1:1 substitute, but if you don't have access to perilla oil and if you end up using it, maybe go for two spoonfuls. It should give you a nutty, albeit stronger, taste. When the noodles are done, rinse under cold water. Then, top with sauce and roasted seaweed flakes! I realized while working on this post that I've been topping the noodles with the wrong seaweed flakes — the one Jungkook recommends is the one that's sweet and salty. The one I've been using still pairs nicely, but it's on the savory, salty side. I think Jungkook's recommendation is the way to go. Optional: It never hurts to add a fried egg on top! 🍳 And lastly — fried tteok AKA fried rice cakes (with honey). Ingredients: Rice cakes, sesame oil, and honey. If you're using frozen rice cakes like I did, I'd suggest soaking them in water for about 30 minutes or so to rehydrate them and remove excess starch. Otherwise, the cooking time ends up longer, and it ends up being a little stiff — you won't get that crispy on the outside, soft and chewy on the inside texture, which is what makes this so good! In low-medium heat, fry the rice cakes in sesame oil, turning them over every few minutes. You'll notice they start to develop a golden, crunchy crust, and their texture will turn squishy and plush. Once the sides are golden and the insides feel springy — give them a little squish with the tongs — that's when you'll know they're done. I like to drizzle honey over it and sometimes dip it in soy sauce for that sweet and savory combo. It makes for an easy snack or quick breakfast. Will you be giving these recipes a try? Is bacon in kimchi jjigae diabolical? Let me know what you think! Check out more AAPI-centered content by exploring how BuzzFeed celebrates Asian Pacific American Heritage Month! Of course, the content doesn't end after May. Follow BuzzFeed's A*Pop on Instagram, TikTok, and YouTube to keep up with our latest AAPI content year-round.
Korea Herald
22-04-2025
- Entertainment
- Korea Herald
Chef Edward Lee serves dinner for children
A group of youngsters were treated to a special dinner when celebrity chef Edward Lee of Netflix's 'Culinary Class Wars' cooked for them at an event held at The Kitchen Il Forno in downtown Seoul, Saturday. Twenty middle and high school students from children's homes and 10 youths preparing to leave children's homes who are interested in pursuing a career in cooking or the hospitality industry took part in 'Cooking Day with Edward Lee.' The event was organized by You Are Not Alone, a group dedicated to supporting children in orphanages as well as those transitioning to independent living. Children in orphanages are required to leave when they reach 18. On the five-course dinner menu for the evening were two dishes prepared by Lee — fried chicken with sesame sauce and pork and penne pasta with a creamy tomato sauce. The dinner was followed by a Q&A session, with the US-based chef, author and restaurateur taking questions from his guests. "You have one life, make your own story," he said, advising the youngsters not to be afraid of failure. Recalling how he opened a restaurant at 26, only to close it at 29, Lee said, "I am glad I have failed. Even if it hurts, it's not the end of the world. Young people are afraid to fail, but it's okay to fail." "I'm not the smartest, best chef but I work hard," Lee said, emphasizing the importance of hard work in achieving success. "Some of it is talent, but you need to put in hard work. I can work 10 hours when others work eight," he said. "You have one life, make your own story," Earlier this year, Lee donated 20 million won toward a meal for children and their teachers at 31 orphanages around the country. 'I've received so much love in Korea, and I am happy to have this chance to return the love to society through YANA,' said Lee about his participation in the event.
Korea Herald
31-03-2025
- Entertainment
- Korea Herald
Star chef curates fine dining banquet at Sejong Center lobby
Sejong Inspiration program pushes boundaries of space, form The Sejong Center for the Performing Arts is launching Sejong Inspiration, a new program series designed to break away from conventional theater spaces and performance formats. By transcending traditional boundaries of the stage, the initiative seeks to integrate diverse genres and expand the scope of artistic expression. The first event under Sejong Inspiration, Heritage Banquet, celebrates the 60th anniversary of the Seoul Metropolitan Traditional Orchestra — Korea's first traditional music ensemble, founded in 1965 — and takes place April 17 at the Grand Theater lobby at 7:30 p.m. Heritage Banquet will offer a multisensory experience, exploring the history and artistic vision of traditional Korean orchestral music through taste. Star chef Choi Hyun-seok, head chef at fine dining restaurant Choi Dot who is also known for appearances on Netflix's 'Culinary Class Wars' and JTBC's 'Chef & My Fridge," will curate the banquet. Inspired by the orchestra's six-decade journey, Choi has crafted a special five-course fusion Korean menu that reinterprets traditional flavors in a contemporary style. Stand-out dishes include the sujebi vongole, a fusion of hand-torn Korean noodles with Italian influences; braised short ribs inspired by Korea's traditional five-color (obangsaek) aesthetic; and a dessert inspired by "sumaksae" — a roof-end tile featuring a smiling human face, famously known as the 'Smile of Silla.' Heritage Banquet is limited to 50 participants and runs for approximately 100 minutes. Tickets go on sale Tuesday at 10 a.m. for Sejong Season subscribers and members, with sales opening to the general public on Wednesday at 10 a.m. Tickets are priced at 200,000 won ($136). Deep dive into sound on stage, in darkness On April 28, the Listening Stage event will invite audience members to explore the depth of sound and spatial resonance from the stage, nestled in the 70 bean bags provided. With the theater plunged into complete darkness, attendees will recline beneath 102 overhead battens, immersing themselves in a transformative sound experience. The event is centered around three musical pieces: Maurice Ravel's 'Bolero,' Arvo Part's 'Fur Alina' and Keith Jarrett's 'The Koln Concert.' The pieces will also be featured in the Seoul Metropolitan Ballet's upcoming May performance of Johan Inger's 'Walking Mad & Bliss.' To enhance the auditory experience, an immersive audio system with approximately 50 speakers will be installed across the stage and ceiling, creating a 360-degree spatial sound environment. Listening Stage runs for 90 minutes and is limited to 70 participants. Presale begins April 9 for subscribers and members, with general sales opening April 10. Tickets are priced at 30,000 won ($20).
Korea Herald
08-03-2025
- Entertainment
- Korea Herald
Pescaderia de la Calle brings authentic Mexican seafood to Gwangjang Market
La Calle's Mexican seafood pop-up eatery brings fresh tacos and aguachile to Seoul's historic Gwangjang Market Pescaderia de la Calle, a pop-up eatery at Gwangjang Market in Seoul organized by La Calle, a popular street taco stand, offers a unique opportunity to experience the bold flavors of Mexican seafood in the heart of a historic Korean market for a limited time. Until March 22, visitors can enjoy La Calle's street-style tacos served in the vibrant atmosphere of Gwangjang Market, alongside other vendors serving iconic Korean dishes like bindaetteok (mung bean pancakes), kalguksu (knife-cut noodles) and yukhoe (beef tartare). The pop-up stall introduces flavors that are hard to find in Seoul, especially fresh seafood offerings inspired by Mexico's coastal markets. Chef Jin Woo-bum, known for his appearances on Netflix's 'Culinary Class Wars' as the Korean Taco King, leads the kitchen. If you're lucky, you can find him making tacos at the stall in Gwangjang Market. His main restaurant, Escondido, a fine-dining Mexican restaurant in Hannam, Seoul, received its first Michelin one-star rating this year. According to Jin, the goal of Pescaderia de la Calle is to capture the essence of Mexico's seaside markets, where fresh seafood is grilled and served on the spot. The menu offers a taste of authentic Mexican street food not found at La Calle's regular locations. The pop-up features a diverse selection of tacos, including shrimp al pastor (6,500 won or $4.46), battered fish tacos (5,500 won) and battered shrimp tacos (5,500 won), prepared with hand-ground corn tortillas and homemade salsa that stays true to traditional Mexican recipes. Customers can personalize their tacos with a variety of toppings, including cilantro, diced onions, pickled jalapenos, pickled onions and lime. The battered fish taco features a thick, crispy fish fillet fried to order for a delightful crunch. The tortillas, made from freshly ground corn, deliver a savory corn flavor that elevates the entire dish. For those looking for something more adventurous, the menu also offers aguachile (25,000 won), a classic Mexican ceviche variant. Aguachile differs from ceviche in its preparation. While ceviche marinates in lime juice for hours, aguachile is tossed in spicy chile water and served immediately. Here, there are two types of aguachile -- aguachile rojo and aguachile verde. The former, made with a variety of dried Mexican chiles, is served with octopus, clams, shrimp, mussels and a mix of spices and vegetables. The verde version, made with green chiles and avocado, is paired with flounder, clams and shrimp. Both versions of aguachile are served atop crispy tostada chips for a satisfying crunch. It's a bold flavor that may be unfamiliar to some and might not appeal to everyone. A single-serve cup option (9,000 won) is available for those just looking for a small sample. To complete the experience, try the Fisherman's Water cocktail, made with Don Julio Blanco tequila, lime and a touch of chili powder. The crispness of the tequila and the spice from the chili help balance the richness of the tacos, making it a perfect pairing for any of the dishes. While Gwangjang Market is known for its traditional Korean food, Pescaderia de la Calle offers an exciting contrast, inviting both local foodies and curious visitors to explore the authentic tastes of Mexican seafood. However, visitors should be prepared to stand while eating, as the popular stall draws crowds even on weekdays. For those who miss the pop-up after March 22, the La Calle location in Seoul Central Market is a permanent spot to enjoy these authentic Mexican street tacos. Whether you're a seafood enthusiast or just looking to try something new, Pescaderia de la Calle provides a refreshing twist on Mexico's coastal cuisine in the heart of Seoul's bustling market scene.
Korea Herald
03-03-2025
- Business
- Korea Herald
Tourism grows strongly in January
Tourist arrivals in January reach 1.12 million, a 27 percent increase from same period last year Close to 1.12 million tourists arrived in South Korea in January, a rise from the same period last year, showing that the fallout from the martial law declaration had not put people off visiting the country. The latest data from the state-run Korea Tourism Organization shows the number of arrivals in January this year rose 27 percent from the 881,000 recorded in January 2024. The figures are good start to the year, in which the organization is aiming for 20 million arrivals. At a press event last month, Seo Young-choong, the state-run KTO's acting president, unveiled measures aimed at riding out the impact of uncertainties following President Yoon Suk Yeol's declaration of martial law, lifted hours later. The KTO, Seo has said, will front-load the budget this year to sustain the momentum for tourism. Spending will focus on holding most of the KTO road shows in the first half of the year, a plan the state tourism company describes as key to an 'early travel boom.' The January tourist tally has emboldened KTO officials because it is slightly more than the 1.1 million arrivals of the same period in 2019, before the COVID-19 pandemic. However, the outlook for this year isn't all rosy, according to Seo, who cited the escalating US-China trade conflict as weighing on the KTO plan to attract travelers from China -- the country sending the largest number of tourists to Korea. Chinese made up one-third or 364,000 of the 1.12 million total arrivals in January. Last year, arrivals from China fell short of KTO projections largely due to weak Chinese consumer spending prompted by a slowing economy, Seo said. The intensifying trade row with the US could further dampen optimism, he added. In response, the KTO is betting on themed tours to appeal to countries other than China. The company plans to promote Korea as a stop to try foods and beauty treatments, something the country is increasingly getting spotlighted for, according to a KTO official. 'Korea has long been known for its variety of beauty treatments, and interest in its food has just gone global,' a KTO official said, noting that the Netflix reality cooking show 'Culinary Class Wars' boosted interest in Korea as a gastronomic destination. Influencers would be enlisted to promote themed tours, the official added. The KTO also plans to work with buyers in Singapore, the US and France on organizing 'luxury trips' to Korea including cruise tours. The KTO considers travel plans worth $5,000 and more as high-end.
