Early on in his life, Kyungmoon Kim discovered that he had an exceptional palate. As he immersed himself in the world of wine, he leveraged
“Banchan” is often translated as “side dishes” and understood as “appetizers” at Korean BBQ restaurants. But that is not the whole story! Learn the real
What are the challenges a chef faces when she decides to open a restaurant? How do you break the stereotype that “women make good
A chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Hooni Kim, chef/owner of Danji and Hanjan, discussed
Three of the most acclaimed restaurateurs in New York talk about the past, present and future of “Korean” restaurants in the city and beyond:
SOLD OUT Maangchi is back! Author of Maangchi’s Real Korean Cooking, founder of Maangchi.com, and one of YouTube’s most popular chefs with a staggering 3.7
The Korea Society is proud to co-present the U.S. premier of South Korean Documentary Film, The Wandering Chef, during the Margaret Mead Film Festival at
Shin Kim, Founder of Banchan Story, demonstrates how to make simple and flavorful Korean-inspired holiday dishes you can make at home for gatherings such as
The Korea Society welcomes Wookwan, cookbook author of “Wookwan’s Korean Temple Food: The Road to the Taste of Enlightenment,” to introduce Korean temple food built on
Chef Douglas Kim, owner of Jeju Noodle Bar in the West Village, presents ramyun, the Korean equivalent of Japanese ramen, demonstrating distinct Korean flavors and
