Korean Beacon

Food

Korean Food USA: Cha:n

Posted on 04 May 2012 by Suzi Pratt

Korean Food USA is a series that showcases Korean and Korean-inspired eateries all around the nation. Seattle is no stranger to Korean fusion eateries, with Revel and Marination Mobile racking up rave reviews amongst locals and tourists alike. Joining ...

Crave Alert: Jokbal

Posted on 23 April 2012 by Melissah Yang

Jokbal at Jangchung-Dong Wong Jokbal is a specialized version of its distant cousin bossam, but this time, the succulent and tender meat comes from a pig’s most hardworking limbs: its feet. Jokbal translates into “pigs’ feet,” a food concept ...

Korean Food USA: Namu

Posted on 06 April 2012 by Eunice Roh

Korean Food USA is a new series that showcases Korean and Korean-inspired eateries all around the nation. San Francisco holds many eatery gems, and one of these good eats is called Namu, started by the Lee Brothers: Chef Dennis and his brothers David and ...

Korean Food USA: Kristalbelli

Posted on 30 March 2012 by Suzi Pratt

Kristalbelli Korean BBQ has gone upscale, and of course New York is the city to add a dazzling touch to a simple concept. Kristalbelli, the highly buzzed about restaurant opened by J.Y. Park, the South Korean entertainer extraordinaire and producer of K-pop acts such as the ...

Korean Food USA: CHAM Korean Bistro

Posted on 16 March 2012 by Melissah Yang

Korean Food USA is a new series that showcases Korean and Korean-inspired eateries all around the nation. CHAM Korean Bistro in Pasadena, CA puts a modern American twist on popular Korean dishes. “CHAM” directly translates into “meal for the workers,” but at this bistro, “CHAM” ...

Crave Alert: Cheonggukjang

Posted on 09 March 2012 by Melissah Yang

Olympic Cheonggukjang If you’re familiar with Japanese nattō, then cheonggukjang (and the "special" sense it triggers*) needs no introduction. For those of you who don’t know, cheonggukjang is like a highly exaggerated version of dwenjang, or soybean paste. What distinguishes cheonggukjang from its familiar counterpart is its shorter fermentation ...

KAs@Work: Chef Rachel Yang of Joule and Revel

Posted on 08 March 2012 by Suzi Pratt

KAs@Work is a new series that profiles Korean Americans and their jobs. Want to share what you do, or know of people with interesting jobs? Get in touch. Korean American chef Rachel Yang and her husband Seif Chirchi have lit the ...

Korean Food USA: Mokomandy

Posted on 24 February 2012 by Melissah Yang

Korean Food USA is a new series that showcases Korean and Korean-inspired eateries all around the nation. Mokomandy Korean Pot RoastKorean Pot Roast Korean and Cajun. Not a food combination that you’d think would work, but Thaddeus Kim’s Mokomandy in Sterling, VA ...

KAs@Work: Oghee Choe and Connie Choe-Harikul of Granny Choe Kimchi Co.

Posted on 16 February 2012 by Suzi Pratt

KAs@Work is a new series that profiles Korean Americans and their jobs. Want to share what you do, or know of people with interesting jobs? Get in touch. Granny Choe KimchiOghee (Granny) Choe and Connie Choe-Harikul It's no secret that ...

Korean Food USA: Gen Korean BBQ

Posted on 03 February 2012 by Melissah Yang

When it comes to AYCE Korean BBQ, most people can’t put quality and quantity in the same sentence. Gen Korean BBQ in Tustin, CA refuses to make that compromise. The moment you walk in, you get the sense that this is going to be a different kind ...
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