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Posts Tagged ‘Korean cooking’

Secret Weapon: Gochujang [Korean Chili Paste]

Gochujang Korean Chili Paste

I recently discovered a new secret weapon in the kitchen. It’s a spicy red sauce that comes from Southeast Asia.

Sound like Sriracha? Guess again.

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“Gangnam Style” Korean Recipes


Gangnam Style Korean Recipes from Cooking Channel

We've got Korean recipes with flavors as addictive as Psy's dance anthem.

Korean pop sensation Psy has taken the world by storm with his viral dance hit “Gangnam Style.” This week, he continues to top the charts around the world, fending off boyband du jour One Direction in Australia and (soon to wed?) Rihanna in the UK. To pay homage to Psy’s killer dance moves, we’ve pulled together ten our our favorite new Seoul-full Korean recipes. The best part? The flavors in our new Korean recipes are just like Psy’s “Gangnam Style”: bold, spicy, zesty and fresh. 

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Asian Cooking Tips From This Year’s LUCKYRICE Festival

Last weekend, Cooking Channel joined the LUCKYRICE Festival to celebrate the very best of Asian cooking. With a Culinary Council featuring some of the most respected chefs in the industry, each event covered a different aspect of Asian food and culture.

At Friday evening’s chef-studded Grand Feast, fabulous bites were served and paired with signature cocktails. We tasted them all, and picked up a few tips along the way.

Here’s a sampling of some of our favorite bites.

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Cookbook Giveaway: The Kimchi Chronicles

Kimchi Jjigae (Kimchi Stew)

Fiery, fermented kimchi makes an easy weeknight meal when made into Kimchi Jjigae (Kimchi Stew), a Korean standby. Photograph by Andre Baranowski.

The Kimchi Chronicles

I had never tasted Korean food until I moved to New York City six years ago. But now, I often crave a good tofu soup or bibimbap, served with spicy banchan, the small bowls of pickled veggies served with every Korean meal. The spices and flavors of Korean food are absolutely addictive, and now, with The Kimchi Chronicles by Marja Vongerichten, completely demystified and attainable at home.

Marja Vongerichten was born in Korea, the daughter of an American serviceman and a Korean woman, and adopted by American parents. At 20 she reconnected with her birth mother who by then lived in New York City, and Marja has been rediscovering and embracing her Korean heritage through food. In The Kimchi Chronicles, her PBS series, she and her husband, none other than chef Jean-Georges Vongerichten, travel through Korea for inspiration and then cook up modern takes on Korean foods. This cookbook is a collection of their culinary creations: traditional favorites (like Bulgogi, a Korean barbecue classic) and fascinating fusions (like Korean Baeckeoffe, Jean-Georges’ Korean twist on an Alsatian casserole).

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DIY Kimchi Recipe

Aside from judging pickles and standing in line for hours at various street food vendors at last year’s Bay Area Eat Real Fest, I also attended the adjunct Eat Real Lit Fest. It featured a wide range of brainy foodies alternately reading from their works or extemporizing on the topic of street food and other burgeoning trends.

One of the highlights was local chef Richie Nakano. Cribbing from his notes and brandishing his inked arms, he regaled the audience with the saga of how he left a stable kitchen gig to launch his own street food business, Hapa Ramen. On opening day, exhausted from an all-night noodle-making session, faced with missing valves and other logistical problems, Richie was exasperated. But he persevered and went on to become one of the hottest street vendors in the city of San Francisco, as well as one of my more regular lunch treats on market days at the Ferry Building.

Richie’s ramen is worth the trip, for sure, but should you find yourself at his booth, don’t forget to order the extra carton of kimchi and pickles for just a buck more. Richie uses seasonal veggies for the pickles, which rest on a bed of salty-spicy kimchi.

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