Regrow Green Onions at Home

Green onions are a permanent fixture on my grocery list. They have a home in many Korean dishes, but I also chop them for salads, make relish for lettuce wraps, or roast them whole. They are fresh produce that have the spirit of pantry items I love best: high flavor impact with low effort.


Green onions are typically sold in small batches, and the grocery store variety can be underwhelming. (Green onion slime is a very real problem.) By the time you cut off the scraggly roots and trim the hollow shoots up top, you’re left with a few thin stalks that can easily be gobbled up if you’re cooking for a group. There is a way, however, to take the edge off of this kitchen problem:

Regrow them in your kitchen. It takes a little over a week.

A friend recommended this to me, and she’s made the process a regular part of her kitchen routine. Though it sounds like a Pinterest lifehack (and it is — you can find it on Pinterest), the ease with which you can regrow green onions should be enough to squash any feelings of preciousness. You’re throwing out the ends anyway. You probably have a jar. And if you’re someone who runs through green onions with any regularity, why not? It’s especially appealing for fellow tiny apartment-dwellers who don’t have much in the way of a garden.

The only “tools” you need are a bowl and some water. (I started with a small, shallow bowl and then transferred to a jar once the new onions got a few inches on them.) Let them sit out and watch the magic happen. You’ll notice growth by the second day, but it took about ten days to get them back to their regular size.

Here’s the step-by-step.

1.Cut the ends off the green onions, being sure to avoid most of the green.

2. Place the ends in a bowl of shallow water, covering the roots completely.

3. When you start to see some growth, change the water out.

4. Transfer the onions to to a mason jar once they’re long enough to stay upright with the ends submerged in water.

5. Eat them. They will taste like green onions.

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Food & Culture:
Korean Food & Cooking

Kkakdugi, Radish Kimchi Recipe

Kimchi comes in all sizes and shapes, yet this Kkakdugi created out of big Korean radish is a significant favorite. With refreshing crunchy cubes of fresh spoonful at a sweet and hot pickling sauce will definitely go great paired with grilled meats, soups, or a bowl of rice.

As somebody who enjoys condiments, and pickles particularly, I have tried maintained vegetables in a variety of types from civilizations across the world. I would argue though that nobody does pickles quite in addition to the Koreans. Kimchi was traditionally prepared during autumn in huge batches and kept underground in earthenware urns. This is the ideal way to conserve summer veggies to the extended harsh Korean winter.

Just like a fine wine, kkakdugi tastes much better as it evolves. I really like you could delight in a batch within the span of its own cessation. It starts off fresh and vibrant, such as a pungent salad. Since the flavours meld, it mellows out, bringing the sweetness out of this gochugaru (chili flakes) and radish. Since it continues to grow, lacto-fermenation transforms the sugars to lactic acid giving it a clearly sour flavor and adding an entirely new dimension into the humble pickle.

While many recipes have you move directly from salting to pickling your kimchi, I favor including a day of drying. This lowers the water content of this radish and provides it a crunchier texture, however you can bypass this thing for a more tender kkakdugi.

K-Pop Album Giveaway #3: EXO

EXO's 4th album The WarK-pop album giveaway #3 – EXO’s 4th album! Bringing more cheer to your kitchen with exciting music from one of Korea’s hottest boybands. Have a great start to 2019!! I hope you had a great start to your New Year!!  Congratulations to the winners of my first and second K-pop giveaways. I’m sorry I’m a bit late…

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10 Delicious Ways to Eat Kimchi (includes Korean Recipes)

A collage image of different kimchi dishes10 Delicious ways to eat Kimchi using my top 10 recipes using Kimchi. From stews and stir-fries to pancakes and dumplings, these recipes with Kimchi prove just how versatile kimchi is and how kimchi makes everything taste soo good!! Kimchi lovers, I’m sharing with you 10 ways to eat kimchi other than as a side…

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9 Great Korean Restaurant Franchises (and bad ones) 2019


There’s something I’d say for Korea that I wouldn’t say for America–there are some freakin’ good restaurant franchises that I’d recommend even over independent restaurants. Their quality is consistently good. These Korean restaurant franchises would also be great brands to export.

I’m leaving out the fried chicken and non-Korean-food franchises as they require separate posts. There are many other franchises out there, and some are good. But they’re either not great (Bon Juk, Baekje Samgyetang), or they are inconsistent (Andong Jjimdalk, Omogari Kimchi Jjigae).


NEW for 2019: Maetdollo-man 맷돌로만

Maetdollo-man 맷돌로만

Even though the name sounds like a superhero, it means something like, “Only from the Millstone.”

This is my new favorite franchise, and they’re expanding rapidly. They specialize in tofu. Housemade tofu. They make it out front behind the window for everyone to see. Korean tofu converts people who hate tofu. It has a rough masculine quality.

Maetdollo-man 맷돌로만Dubu Jeon

Get their Dubu Bossam set, which includes some tender pork belly with tofu and wraps. Also get their Dubu Jeon, which is a crunchy pancake made solely out of tofu. Pure protein.

I can’t find a website for them, and it looks like each one of their storefronts is slightly different. Just copy and paste 맷돌로만 on Google and Naver.

Won Halmoni Bossam 원할머니 보쌈


Yeah, it’s just bossam. But it is consistently good. We tend to get it delivered, but I think it’s best in the restaurant itself. The banchan is always diverse and tasty, including that sweet, fruity fresh kimchi. They have lunch specials that will fill you up.

Sae Maul Sikdang 새마을 식당


This Korean restaurant chain has been getting quite popular with Koreans and expats. They are part of this 1970s nostalgic trend. Look at the lattice-work on the doors and the general feel of the place. Some locations even have marshaling anthems blaring outside, harkening back to, um, simpler times?

I’ve been a fan of their hangjeongsal and geopdaegi (pork skin), but the thing to order (thanks, Lisa Kelley) is the Yeoltan Bulgogi 열탄불고기. It’s shaved pork smothered in spicy sauce. Toss that on the grill and make sure you have your favorite bev handy.

This is the star franchise of celebrity chef Paik Jong-won. This guy is notorious for sticking his face on EVERYTHING. The guy has franchises for most any product, including coffee. Most of his franchises suck, but this is the one good one.

Paik Jong-won

Look for the place with the yellow roof.

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Jaws Tteokbokki 죠스 떡뽂이

The legend of Jaws goes like this. A guy quit his job and wanted to start a tteokbokki hut. Yet he didn’t know the first thing about making it. He spent months in the kitchen perfecting his recipe. The result is a spicy and addictive tteokbokki. But Jaws doesn’t stop there. They also serve a meaty soondae sausage, hearty odeng fish cakes, and super light and crispy twigim (tempura). I like mixing it all together with the thick tteokbokki sauce.

Orai Sutbul DalkGalbi 오라이숫불닭갈비


When I was in Chuncheon, the DalkGalbi capital of the world, I noticed that there were restaurants serving a sutbul (charcoal-grilled) version. Soon after, this Orai opened in my town of Anyang.

This is great stuff! Dark meat chicken marinated in a sweet spicy sauce and thrown on the charcoal grill in front of you. Yes, you don’t get the usual fried rice at the end, but by then you’re on your third order. It’s reasonably priced as well. One order will feed two people–or one Joe. I’ve had this at another location in Seoul, and it is just as good there.

Nolboo 놀부


Credit: Xin Li 88 on Flickr (cc)

Nolboo is hard to peg. They’re a brand that has many different types of Korean restaurants. Some do Budae Jjigae, some do Clay Pot Duck, some do Galbi Jjim. In most cases, they serve high quality versions of whatever dish they specialize in. The Clay Pot Duck, Yuhwang Ori 유황오리, is the closest you get to Thanksgiving dinner in a Korean restaurant. The duck is stuffed with rice, various seeds, fruits, and Chinese medicinal ingredients. It’s then baked in a clay pot for a few hours. The result is this steamy tender meat with this aromatic stuffing. Bring a bottle of pinot noir for this one.

The Budae Jjigae restaurants do the classic “army base stew” with the classic spam and hot dogs. But they also add little bonuses like pepperoni. Their Galbi Jjim restaurants serve taste-bud-obliterating spicy ribs that I can’t get enough of.

O’Sulloc 오설록

Credit: fabonthemoon on Flickr (cc)

They’re not really a restaurant. They’re a tea purveyor. They have cafes in Insa-dong and around town. They open booths in high end department stores. O’Sulloc is a Jeju-based green tea producer that has shown how world class Korean tea can be. They’re not cheap, but unlike many Korean companies that sell products at premium prices, O’Sulloc’s teas are truly premium. Their basic green tea, which they roast and brew for free samples in Insa-dong, packs so much of a punch that you won’t return to the sawdust in the teabags. The complexity makes it so interesting. They don’t just do green tea. O’Sulloc carries a large swath of flavored and themed teas. They even have some super posh black box teas. Most of them would make perfect gifts. Luckily, ZenKimchi’s office is on the edge of Insa-dong, so I get to smell the aroma of the roasting tea as I pass by.

Gogung 고궁

Based in Jeonju, home of the pinnacle of bibimbaps, Gogung brings this famous dish in its most Platonic ideal. When you see gorgeous colorful photos of bibimbap, this is the type they serve. The signature Jeonju bibimbap comes in a brass bowl and is chock full of little goodies, complete with the raw egg yolk that binds it together after mixing. You usually find branches in department stores. There’s a big restaurant in the basement of the Samziegil building in Insa-dong. If you can’t make it to Jeonju, try it here.

Bukchon Son Mandu 북촌손만두

They’re not that widespread. I think they’re only north of the river. Bukchon Mandu makes their dumplings fresh. You can see them wrapping them in the open window where people pick them up to eat on the street or take home. Their Manduguk (mandu soup) warms you up and fills you up for the afternoon. Make sure to get some of those Sae-oo Mandu (Shrimp Mandu, pictured above). Likely, you’ll get more.

Not-so-great Korean Restaurant Franchises

And these either suck the soul out of Korean food or are just poorly executed.



Oh, the things that continue to be wrong with this concept! I had already told you the story on how CJ approached me and a few others to help organize market testing with westerners for a bibimbap concept they were planning to take overseas. The original restaurant was Cafe Sobahn, which was pretty cool. The sprouts they grew hydroponically in the shop. You could see them. After trying and rating different dishes, they ended the testing by saying, “We’re thinking of going with the name Bibigo. What do you think of that name?”

The group unanimously said it was a horrible name. The CJ manager took the results to his superiors. The superiors looked at it and tossed the results away, along with Cafe Sobahn itself. They didn’t fit with what they planned.

A disaster

The result has been one of many money pits for the CJ conglomerate. The only reason the Bibigo branches in the U.S. and even in Seoul have stayed afloat is that CJ’s deep pockets are patching the holes. They use the franchise to boast to the Korean public that they’re spreading Korean cuisine. But few have asked them whatever happened to their prediction to have many more restaurants open than they have now.

It’s a money suck. The exec in charge of this has famously compared herself to Steve Jobs, which is her excuse for not paying attention to market research. She doesn’t realize that Steve Jobs could get away with it because–he was Steve jobs. Every move they have done has been crass and out of touch with the market. But hey! They got Psy!

(What’s funny is that Psy was the face for Nolboo before he came out with Gangnam Style.)

Bulgogi Bros.


Korea’s answer to TGI McChilibee’s. They try to do the chain casual dining fern bar concept a la Outback. This could have worked. Unfortunately, like so many prepped up Korean endeavors, they somehow surgically removed all the fun, flavor, and excitement of Korean BBQ while upping the price, pairing it with Yellow Tail Merlot.

Myeong-dong Gyoja


Oh, I’m going to get my ass chewed for this one. But I seriously don’t see what the hype is about this beyond being an institution. It’s like how I don’t get The Varsity in Atlanta. Everyone says you have to go there, but unless you’re sentimental for it, it is disappointing.

I’ll say this, the broth in the Kalguksu is fine. But that’s about it. The meat is grisly and low quality. The dumplings are just the same as you’d get anywhere else. And that kimchi–it’s god awful! It’s like they put no jeotgal in it and just doused it in raw garlic and gochugaru. You only eat the kimchi because there’s no other option. There are many much better kalguksu joints in Korea, like Hwangsaengga Kalguksu in Bukchon and even the little makguksu-kalguksu place that opened near Beomgye in Anyang.

Myeong-dong Gyoja is just hype for tourists.

Chef’s Guksu 쉐프의국수


If you’re easily impressed by gimmicks, this is your place. Actually, their fire beef sushi isn’t bad. But the namesake noodles are dull, dull, dull. It should be a blinking warning when a restaurant imprints their logo on the egg in your bowl.

Shinpo Uri Mandu 신포 우리 만두


2013-07-17 20.26.45


They supposedly specialize in mandu. It’s in their freakin’ name! The frozen mandu given out as free samples at E-Mart are better.

Grainy. Mealy. Tasteless.

So you know it’s only downhill when you try their non-mandu items.

What great (or bad) Korean food franchises am I leaving out? Say so in the comments.

The post 9 Great Korean Restaurant Franchises (and bad ones) 2019 appeared first on ZenKimchi.

2018 – Well, that didn’t go as planned


Generally this year has not been bad, but it didn’t go the way I thought it would at the beginning. Specifically, the dropshipping stuff was about as much of a dud as my swing trading was in 2017 and my restaurants were in 2016.

I’m still holding on to ZenKimchi Store and GeekDrink. They make enough money to pay for themselves, but that’s it. I make little profit from them.


Anthony Bourdain’s suicide hit me hard. I’m still dissonant from that. It looks like I’m capitalizing by featuring him on our BBQ tour, but I mourn him every time I’m in that restaurant. We talk about him on the tours, and that’s my therapy.

This was the year I felt like we were stalling, and I feel I need to push us more aggressively forward. We moved to a lesser apartment this summer. It has a homey feel, but it’s a definite downgrade. EJ is finally realizing that. She hates our old place, but I miss it. 

As for work, I had a nervous breakdown in February. I had agreed a few months earlier to take on a couple pilot kindergarten classes at the part-time job I worked at. I realized while chasing kids around the classroom that I had just reverted back to my first year in Korea. Fourteen years, and here I was back where I started.

The tail end of this year, I focused on making a big career change. I’m giving Korea one last push. If it doesn’t work out here soon, it’s time to leave. Jian needs to work on her English anyway. I’m looking at jobs outside Korea. 

There’s a business project some of us are working on. I really hope it bears fruit. I’m counting on this as being my last attempt. I have such start-up fatigue. I remember back in 2000, I was helping some tech guys start a new company. “Internet Racers” or something like that? The main guy behind it was part of the group that came up with the JPEG standard. 

That went nowhere. All the startups I’ve been involved in have gone nowhere. No, that’s not true. The tours have worked.

Generally, this year has been blah. Not much happened. I had a steady part-time job that kept things sort of stable while I worked on the tour business. I had no special projects until the Sexy Chef Calendar at the end of the year. 

I see this more as an incubation year.

2014 was a pinnacle. So much happened. Working with Anthony Bourdain and reaching a lot of my career goals (minus boodles of money) peaked that year. 2015 I was figuring out what to do after I lost my job and my focus. 2016 was the restaurant year. 2017 was a recovery year from the restaurants and my injuries from post-restaurant stress.

This year I had more recovery. Physically, my back was still rough. I will never run, nor ride a roller coaster, nor do anything that will involve spinal stress again. It’s too messed up. My spinal doctor was at a loss as to where my pain was coming from. My brain from the seizure feels like it’s recovered well. I’m back to sleeping normal hours, instead of 10-hour slumbers with full disorientation all day long. My mind is feeling sharper again. 

I gotta do some type of career change. I can’t be The Korean Food Guy, like my original hope was 15 years ago. I’m not Korean. The way the climate is these days, ethnicity bears more weight than experience and passion. I’ll just move on.

The good thing this year was spending more quality time with Jian. Not as much as I’d like, but it has been definitely more than when I worked at the restaurants. 

I’m planning to play it more cautiously this year. No big goals other than to work hard at whatever I’m working at. 

I want a vacation for once. 

The post 2018 – Well, that didn’t go as planned appeared first on ZenKimchi.

Kimchi Mandu (Kimchi Dumplings)

These Korean dumplings filled with a kimchi mixture are highly popular in Korea. If you like kimchi, you’ll love this dumpling recipe. Kimchi adds tons of spicy and savory flavors!

Kimchi mandu (Korean dumplings made with kimchi)

What’s your favorite dumpling variation? These Korean dumplings filled with a kimchi mixture, kimchi mandu (김치 만두), are highly popular in Korea. Needless to say, kimchi adds tons of spicy and savory flavors to the dumplings.

Kimchi mandu is great for making soup, manduguk (dumpling soup) or tteok-manduguk (a variation of rice cake soup, tteokguk, with dumplings), which is a must-eat New Year’s dish. As such, it’s a popular dumpling variation for the New Year’s feast. Kimchi mandu gives nice flavor and textural contrasts to the mildly flavored broth and soft rice cake slices.

In Korea, steamed kimchi mandu is also popular as a street food and at restaurants.

Kimchi mandu (Korean dumplings made with kimchi)

In preparation of the upcoming New Year’s feast, I’ve updated my kimchi mandu recipe, which was originally posted in January 2012, with new photos and an improved recipe.

Kimchi dumpling filling

Typically, kimchi dumplings are filled with a mixture of kimchi, pork, tofu, bean sprouts, onions, and scallions. In this updated recipe, I also used sweet potato starch noodles, called dangmyeon (당면), which is also common in mandu fillings.

The key to making good kimchi mandu is to use fully fermented kimchi. I usually add some gochugaru (Korean red chili pepper flakes) for extra spicy dumplings, but you can skip it or use less (or more) to your taste.

By now, you all know kimchi and pork are a classic match in Korean cooking, but feel free to use beef or other protein if preferred. You can also replace the meat with mushrooms. Or, simply omit the meat, and increase the other ingredients such as kimchi, tofu, etc. If you start with vegan or vegetarian kimchi, you can even make the dumplings vegan.

Finally, if you have perilla seed oil, try using it instead of sesame oil. It lends a distinct nutty flavor to the kimchi filling. It’s even better if you add ground perilla seeds if available! Mix in a generous amount and enjoy the complexity of the flavors it adds to the dumplings.

 Korean dumplings made with kimchi

How to fold dumplings

As I said in my other mandu recipe, a dumpling can be fold in many different ways. The easiest is a half-moon shape, which you can do by simply folding the dumpling wrap in half and sealing it by tightly pinching the edges together. Typically, dumplings made for soups are shaped to a round by glueing the ends of the half-moon shape. Wet the edges of store-bought dumpling wrappers so they can be glued together. Be light on the filling for easier folding and crimping.

More dumpling recipes

Mandu (Korean dumplings)

Saewu (shrimp) mandu – with homemade wrappers

Hobak (zucchini) mandu – vegan

Have you tried this dumpling recipe?  Please rate the recipe below by either clicking the stars in the recipe card or in the comment section! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Korean dumplings with kimchi

Kimchi mandu (kimchi dumplings)

These Korean dumplings filled with a kimchi mixture are highly popular in Korea. If you like kimchi, you’ll love this dumpling recipe. Kimchi adds tons of spicy and savory flavors!

  • Makes about 40 dumplings
  • 40 dumpling wrappers (slightly thick)


  • 1.5 ounces dangmyeon (sweet potato starch noodles, soaked in warm water for about 30 min.)
  • 1 cup packed finely chopped kimchi
  • 8 ounces tofu
  • 10 ounces mung bean sprouts, sukju namul (숙주나물)
  • 1/2 medium onion
  • 2 to 3 scallions
  • 8 ounces ground pork or beef (or mix)
  • 1 tablespoon minced garlic
  • 1 teaspoon finely grated ginger or juiced
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 tablespoon gochugaru (adjust to taste)
  • salt to taste (about 1/4 teaspoon)
  • pepper to taste (about 1/8 teaspoon)

Optional ingredients

  • 1 tablespoon Perilla seed oil (in lieu of sesame oil)
  • 2 to 4 tablespoons ground perilla seeds
  1. Finely chop the kimchi and squeeze out excess liquid by hand.
  2. Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.
  3. Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.

  4. Combine all the filling ingredients in a large bowl. Mix well by hand.
  5. Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.
  6. Kimchi mandu can be steamed for about 10 minutes in a steamer (12 min if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.

  7. For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.

Kimchi mandu is well seasoned, but you can serve them with a dipping sauce if preferred. 

Tips for freezing: Freeze the dumplings on a tray with no pieces touching for about an hour, and then store them in a freezer bag. Otherwise, the skins will get soggy from the moisture in the filling and stick together in the freezing process.

The post Kimchi Mandu (Kimchi Dumplings) appeared first on Korean Bapsang.

11 Korean New Year Food You Should Try

Let’s celebrate! What to cook and eat on Korean New Year’s day – Korean New Year’s Day Food round-up! Do you want to celebrate New Year’s day the Korean way? Then you are in the right place. I have collated 11 recipes that are enjoyed on this special day right here. But first of all….

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The post 11 Korean New Year Food You Should Try appeared first on My Korean Kitchen.

The Seoul Sexy Chef Calendar 2019 — Get It!


“I’m not going to have to get naked, am I?”

Trailblazing pitmaster Linus Kim (Linus’ Bama-style Barbecue) looked at me with a grin with a hint of fear. We’d run into each other at Pussyfoot Saloon, one of Seoul’s best new cocktail emporiums. Also in the room were Chuck Chun (California Kitchen & Craft Pub) and Wendell Louie, the owner of Pussyfoot and Mix & Malt. Three restaurateurs who were picked for this weird project were in the same room. I said, “No, you won’t have to be naked. But this is real. We’re going for it.”

We’re going to make Seoul’s first ever Sexy Chef Calendar.


But… Why?

This wasn’t my idea. I ain’t taking credit for this.

Dan Suh pulled me in. It wasn’t his idea either–totally. It was The Sool Company’s Julia Mellor. She had the inspiration to create a calendar of the larger-than-life personalities behind the growing and vibrant Seoul restaurant scene. A sexy calendar. Kind of like a sexy fireman calendar but with Linus Kim.

“Imagine! Linus shirtless with a rack of ribs across his chest.”

No one had done anything like this in Korea. It was a crazy idea. So of course, I signed up for it. 

Oh, and it was in November. We didn’t have much time.

First off, it had to be for charity. We took votes on RBS and Oak Tree Project won out. We contacted them, and they were happy to work with us. Oak Tree Project provides mentoring and scholarships for college-bound Korean orphans. Really amazing work they do. 

A Sexy Ass Dream Team

We assembled a team. We got two well-respected photographers, Anuj Madan and Robert Michael Evans. The head of Starlight Productions, “Flowerbomb,” got on board as creative director.

This was the coup! When she decided to do this, I went full steam. Starlight Productions is the top burlesque troupe in Seoul. I’d watched a couple of their shows at events in the past–my favorite being their take on Star Wars. To round out this dream team, we got Groove Magazine to help design and secure a printer, and Corey Lajeunesse volunteered his studio.

Some of the more cynical members of RBS (mostly the middle-aged ajosshi contingent) laughed us off, but we were still able to raise the money through individual donations and humongous support from Shuttle, as well as ample donations from Ghettoria NY Pizza, California Kitchen & Craft Pub, Pussyfoot Saloon and Mix & Malt, Ryan Smokehouse, and Tom’s Pizza Pub & Hot Sauce. We also offered prizes from Korea Food Tours and GeekDrink.

Now to convince chefs to do it.

We didn’t limit it to chefs. We considered anyone in the local restaurant and bar industry. We took nominations and votes on Restaurant Buzz Seoul. Some jokers nominated Wendell Louie’s dogs. They should learn to not joke with us–we take those as challenges.

Lots of cajoling and begging and promises–it was basically like my marriage. But we got the chefs to do it. Women, men, even Wendell’s dogs were game.

Wendell and his dogs

A Retro Pin-up Calendar Concept

Flowerbomb took over the concept. She sent pictures of pin-up calendars. I was like, “Wow! This is ambitious.”

Pin-up examplePin-up examplePin-up example

Pin-up examplePin-up example

When they got into the studio, they pulled it off. 

Chuck doing the pose

As of this writing, we’ve finished the design and have sent it off to the printers. The calendars will be available at participating restaurants. You can also order one through us if you pay for the shipping. Contact me. The suggested donation is a minimum of W10,000 KRW or $10 USD. We’re not making money off this. All net income will go straight to The Oak Tree Project. 

PLUS!! Exclusive coupons are in there.

This is a work of art. This may be valuable on eBay some day.


Here’s the line up.



Sydney Langford

Concept: 1920s champagne New Year

January - Pocket


Tom’s Pizza

Grace Yoo & Tom Thurston

Concept: Naughty I Love Lucy

February - Tom's Pizza


Morococo Cafe


Concept: Indulgent and seductive Morocco

March - Morococo Cafe


Just BLT

Duri Cha

Concept: Red, White, Green (BLT!), fresh Springtime allure. Duri is gorgeous! Craving a BLT right now…

April - Just BLT


Southside Parlor

Robbie Nguyen, Phillip Abowd, Bobby Kim

Concept: Classic Copptertone ad — These guys really put it on!

May - Southside ParlorImage result for coppertone ad


Linus’ Bama-style Barbecue

Linus Kim

Concept: ’50s DILF manning the grill at a Tiki party

June - Linus' Bama Style Barbecue


July - Spoonme


Karen Sylvana

Concept: Karen. Wow! Oh, and there are some vegetables.


August - Pussyfoot Saloon and Mix & Malt

Pussyfoot Saloon and Mix & Malt

Wendell Louie and His Dogs

Concept: Classy Gatsby shindig


September - California Kitchen and Craft Pub

California Kitchen & Craft Bar

Chuck Chun

Concept: California, sports, sexy cheerleader–and Chuck gets the prize for most pain-inducing pose


October - Lumi Kombucha

Lumi Kombucha

Becca Baldwin

Concept: Sexy Mad Scientist. B-movie horror.


November - Ryan Smokehouse

Ryan Smokehouse

Ryan Wesley Phillips

Concept: Texan cowboy Thanksgiving. 


December - The Workshop

The Workshop

Reza Carr

Concept: Bing Crosby crooner Christmas album

How Do I Get a Calendar?

Sign up to our newsletter, join Restaurant Buzz Seoul, or bookmark this page. I will post ways to get your mitts on this piece of future Seoul history as soon as we get everything finalized. The prints should be finished by January 4th. 

Please support our vibrant diverse community.

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Instant Pot Tteokguk – Korean Rice Cake Soup

A ladle of finished tteokguk inside Instant PotInstant Pot Tteokguk 떡꾹 is a great simple recipe that let’s you enjoy a deep rich beef broth rice cake soup with much less effort and time. Normally, the beef broth needs to be made in advance for you to enjoy a rich and deep flavored Tteok Guk like this one but with the amazing…

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Spicy Pollock Roe Stew (Al Tang or Al Jjigae)

Pollock Roe Stew (Al tang)Jjigae finished in potSpicy Pollock Roe Stew (Al Tang or Al Jjigae) is a wonderful hearty spicy fish egg stew that is bursting with flavors of the sea while having that unique mix of Korean flavors that are hard to tell what’s in it but it just tastes really really good. This is a dish that’s hard to replicate and have the same flavor every time unless you have a recipe. 

pollock roe stew or al tang in pot with a ladle
Spicy Pollock Roe Stew (Al Tang) in Pot

Or…you have made it all your life and have perfected making Al Tang with no recipe. Another one of my husband’s favorite stew, he actually requests this spicy pollock roe stew every now and then. And in the past, I have made it but was never 100% satisfied with the outcome. Because you see..I did not grow up with this dish and was not part of our family’s regular menu. (more…)

Dakjuk (Korean Chicken Porridge)

Porridge is hugely popular in Korea as a breakfast or a light meal. This creamy porridge made with chicken is one of the best when it comes to comfort food, especially on cold winter days!
Dakjuk (Korean chicken porridge)

Are you a fan of porridge (juk, 죽, in Korean)? Porridge is hugely popular in Korea as a breakfast or a light meal. Because it’s healthy and easy to digest, porridge is also commonly served to the ill, elderly, and babies. Dakjuk (닭죽, chicken porridge) is a family favorite! This chicken-flavored creamy porridge is one of the best when it comes to comfort food, especially on cold winter days!

Made with all sorts of grains, proteins, and vegetables, there are endless variations of porridges in Korea. Along with this chicken porridge (dakjuk), red bean (patjuk,팥죽), pumpkin (hobakjuk, 호박죽), pine nuts (jatjuk, 잣죽) and abalone (jeonbokjuk, 전복죽) porridges are some of the popular varieties.

This dakjuk recipe was originally posted in March 2010 during the first year of my blogging. Here’s the much needed update with an improved recipe and new photos. 

Chicken stock and meat for porridge

Traditionally, chicken porridge is made with chicken stock and pulled chicken meat. Often, it’s made with leftover chicken soup, such as dak gomtang (닭곰탕) or baesuk (백숙).

You can simply boil a small chicken or a few bone-in chicken pieces with onion, garlic cloves, ginger and scallions until the chicken is tender. Enjoy some of the boiled chicken just with salt and pepper if you like, and use the leftover stock and meat for porridge.

Alternatively, you can simply use good quality commercial chicken stock and boil some boneless chicken pieces in the stock.

Creamy chicken porridge

Often, I also make porridge with leftover roasted chicken. If you want to roast chicken at home, this  Thomas Keller’s roast chicken recipe is really good. It’s absolutely effortless to make yet so tasty and moist. The leftovers from a store-bought rotisserie chicken work as well.

After enjoying the roast chicken, make chicken stock with the remains by boiling the bones in a pot along with some aromatic vegetables. What a great use of the remains of roast birds!

What type of rice to use  

Dakjuk can be made with either short grain rice or sweet rice (aka glutinous rice, chapssal 찹쌀 in Korean). I prefer sweet rice as it gives the porridge a creamier texture and a sweeter taste. Traditionally, the rice is stir-fried in sesame oil before the liquid is added. This adds a deep nutty flavor to the porridge and coats the rice with oil, thus yielding a better porridge texture.  

Vegetable options

Typically, dakjuk also features some chopped vegetables. In this recipe, I used carrot, celery, and mushrooms. Zucchini, green cabbage, potato, and garlic chives are all good options. You can chop them finely or roughly, depending on your preference. Adjust cooking time appropriately.

More porridge recipes

Jeonbokjuk (Abalone porridge)
Hobak juk (pumpkin porridge)
Patjuk (sweet red bean porridge)

Have you tried this porridge recipe?  Please rate the recipe below by either clicking the stars or leaving a comment! And make sure to share your creations by tagging me on Instagram! Stay in touch by following me on Pinterest, Twitter, Facebook, and Instagram.

Korean porridge made with chicken

Dakjuk (Korean chicken porridge)

Porridge is hugely popular in Korea as a breakfast or a light meal. The chicken flavored, creamy porridge is one of the best when it comes to comfort food, especially on cold winter days!

  • 1 cup short grain rice or sweet rice (glutinous rice)
  • 6 cups chicken stock (see notes)
  • 1 to 1-1/2 cups pulled chicken (seasoned with salt, garlic, sesame oil, pepper)
  • 1 medium carrot
  • 1 celery stalk
  • 3 to 4 mushroom caps
  • 2 tablespoons sesame oil
  • Optional garnishes:
  • Finely chopped scallion
  • Sesame seeds
  1. Soak the rice for about an hour, and drain.

  2. Finely chop the vegetables.
  3. Add 2 tablespoons of sesame oil to a medium size pot. Add the rice and stir-fry for a few minutes over medium heat, until the rice turns translucent.

  4. Pour the stock to the pot and bring it to a boil. Continue to cook, stirring occasionally for about 20 to 25 minutes, or until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice doesn’t stick to the bottom of the pot.

  5. Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the vegetables are soft. You can also adjust the consistency of the porridge to your taste by adding more stock or water.

  6. Since the chicken is already cooked, stir it in during the last few minutes of simmering, leaving some to use as a garnish, if desired. You can add salt and pepper at the end or serve on the side. Serve hot with the optional garnish on top.

3 ways to prepare chicken stock and pulled chicken for porridge:

1. Boil a small chicken or a few bone-in chicken pieces with onion, garlic cloves, ginger and scallions until the chicken is cooked through.

2. Use good quality commercial chicken stock and boil some boneless chicken pieces in the stock until the chicken is cooked through.

3. If using leftover roasted chicken, make chicken stock by boiling the remains in a pot along with some aromatic vegetables.

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