Join Eric Rhee, producer, and Marja Vongerichten, host and wife of world famous chef Jean-Georges Vongerichten, for an evening of conversation and a behind the scenes look at The Kimchi Chronicles. Through visits to markets and homes around the Peninsula, the 13-episode show—to air on PBS—explores traditional Korean cuisine, markets, and popular tourist destinations. Green tea will be served courtesy of AMOREPACIFIC.   Tuesday, May 3 Making the Kimchi Chronicles with Eric RheeProducer of The Kimchi... Read More

  On May 7, 2009, Cecilia Hae-Jin Lee, author of Eating Korean: From Barbecue to Kimchi, Recipes from my Home, visited The Korea Society to speak about about her latest cookbook, Quick & Easy Korean Cooking (Chronicle Books). Lee is also the author of several travel guides and her writing has been featured in Food and Wine, Eating Well, the Los Angeles Times, the Washington Post, the Whole Life Times, the Asian Pacific American Journal, and Korean Culture magazine.         Read More

We all know cooks whose fingertips seem to infuse every meal with deliciousness. In Korean, that magic touch is called sohn-mat, or "hand taste"―but you don’t have to be born with it. Esther Choi picked hers up from her halmoni, or grandmother, who used her hands for everything from smearing cabbage with pepper paste to make kimchi to crumbling tofu for mandu (dumpling) filling and tossing vibrantly flavored noodles for japchae.Hand taste starts with seasoning but ultimately describes a way of cooking rooted... Read More