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.

Oghee (Granny) Choe and Connie Choe-Harikul

It’s no secret that Koreans love kimchi. There’s something about the spicy, tangy crunch of fermented cabbage that Koreans can’t resist. Granny Choe’s Kimchi Company is a California-based, award-winning online kimchi business that has honed in on the booming popularity of kimchi. Curious about this unique and popular business, Korean Beacon reached out to Oghee “Granny” Choe, the authentic halmoni (grandmother) behind the business, and Connie Choe-Harikul, the co-founder and granddaughter of Oghee.

Connie: A few years ago, my mom had the idea of selling her kimchi online… and, as it turns out, it was just wacky enough to work. She was still working full time as an R.N. and caring for my dad who had had a stroke a few years prior. She would make Granny Choe’s business calls during breaks at her real job. I was taking care of my 5-month-old daughter and doing freelance work and dealing with that identity crisis that a lot of new mothers go through… and working on the Granny Choe’s website. It gave us a sense of ownership and an outlet to be creative, which we loved and needed.

Connie: We knew our kimchi was great and wanted to A) have it be an award-winning product so that others would know it was great and B) sell our product in Whole Foods Markets because it is vegan, probiotic and all-natural. We met both of those goals within the first two years. In retrospect, things took of pretty quickly for us. But in the beginning (and heck, sometimes even now), it’s a lot of labor for few results… and a lot of uncertainty. We hope that comes as an encouragement to future entrepreneurs- doubt is a normal part of the process- press onward!

Granny Choe’s Kimchi Trio Set

Oghee: We started out having our kimchi made at a little shop in LA’s Koreatown, and when we outgrew that space, we started renting time at a vegetarian co-op kitchen. Our kimchi is mostly still prepared and packed by hand, but we do rely on a few machines like a blender (for the garlic and ginger) and a digital scale (if our fill weights aren’t right, the jars could overflow during fermentation). We make it in modern homemade style, but on a larger scale.

Oghee: We were surprised, but most of our customers are non-Korean!

Connie: We’re always interested in hearing how they fell in love with kimchi. Some are former servicemen (and women) who developed a kimchi addiction while stationed in Korea. Some enjoyed Korean food at friends’ houses while growing up. Some are just learning about kimchi now that it’s making its way into the mainstream.

Food critic Ruth Reichl predicted that “Kimchi may push Sriracha off its perch” this year. With the recent push to globalize Korean food, how and why do you think kimchi, and Korean food in general, is growing in popularity in American diets?

The Korea Society, which has been hosting a month-long “Art of Kimchi” Workshop, is hosting yet another Korean food event this Thursday, October 27, called “Korean Food in the Digital Age.” The exciting food discussion will feature a panel of “rising culinary entrepreneurs”: The Next Food Network Star finalist Debbie Lee of LA’s Ahn-Joo, Edward “3d” Song of Korilla BBQ, and Steve Porto of Asia Dog—the first restaurant we featured in our Korean Food USA series!

Whether it’s running a food truck, using social media to grab new customers, or pleasing new-generation customers with uncommon demands, these tech-savvy geniuses understand a lot about what it’s like working in the changing culinary realm. At the event, the chefs will be sharing their experiences and discussing how they mix traditional Korean flavors with new ingredients to make their dishes palatable to a wider range of people, as well as the importance of digital and social media and its influence on their success.

Those who attend this event will have the great privilege of sampling the chefs’ most signature dishes, so get your tickets quick!

Korean Food in the Digital Age
950 Third Ave, 8th FL,
New York, NY 10022
Thursday, October 27 @6pm
$10 for members / $20 for non-members. Buy your tickets, here.

[Photo: The Korea Society]

If you are in the L.A. area and are tired of eating the same Galbi and Samgyupsal at all the Korean restaurants, I have a treat in store for you.

SEOULTOWN TAPAS is a limited engagement event at BreadBar.

From Wednesday, February 24 – Saturday, May 1, 2010, BREADBAR, known for its artisanal hand-crafted breads and pastries, and luminary Chef Debbie Lee, a finalist on Food Network’s “The Next Food Network Star,” announce the debut of a new limited engagement guest chef event—“SeoulTown Tapas,” a modern take on Korean pub grub—exclusively at BREADBAR | West Third Street.

Pulling inspiration from her own heritage and Korean pop culture, Lee who was the opening guest chef of BREADBAR’s popular monthly Hatchi Guest Chef Series in June 2009, will tantalize tastebuds with a unique amalgam of “sool-jeep” (Korean drinking house or pub) small plates (starting at $8) soon to debut at her own forthcoming restaurant concept—a Korean-inspired pub—slated to open later this year in Los Angeles.

Christina Lee (of “Hi Krista”) and I (of Thursday Beauty Segments) were able to try out many of Debbie’s delicious dishes.

Christina had been on a fast and I had not eaten all day…. so please don’t judge us on the amount of food we ate.  We did it for all you Korean Beacon readers out there!  ;)

Small Dishes: $4

* Korean Rice Cylinders, Maple Smoked Bacon, Jalapeno Ponzu:
This was one of my favorites. Take Dduk (Rice Cake), Wrap in Bacon, and Dip in sauce. 3 of my favorite things in one small dish.

* Chips and Dip, Curry Bean Hummus, Wonton Crostini: Much better than the typical Chips and Dip, the Curry Bean Hummus has tastes of Dwen Jang (Bean Paste) with a slight curry flavor mixed in.

Medium Dishes: $8
* Sesame Flatbread, Soy Braised Pork, Perilla Pesto, Chile Tomatoes:
This was a favorite of Christina’s and mine. A Korean pizza-like dish, the Perilla Pesto is actually pureed Kket Neep (Leaf ) with sweet pork and tomoatoes. We were impressed with the creative use of the Kket Neep and the flavors created a great combo of sweet, strong, and mild… all at the same time.
* Modern Mandu, Pork Rillette filling, King Oyster Jus:
These mandus were delicious. The King Oyster Jus added a special touch to the familiar taste of dumplings.

Large: $12
* Mama Lee’s Meatloaf, Ground Rib Eye, Soy Onion Demi, Crispy Shitake Mushrooms:
This was one of Christina’s favorite dishes. The Meat loaf reminded us of the Ddong Goo Lang Ddengs (Mini Korean Hamburger patties) with a mix of American style Meat Loaf.

X-Large: $16
* Slow Cooked Cod, Chile Scallion Sauce, Roasted Daikon, Mountain Rice:
Soft Cod with Ja Ggok Bap (Rice with Beans) and very soft Moo (Daikon Radish)

Dessert: $8
* Sesame Doughnuts, Chestnut Glaze:
This was a really interesting twist on a Korean dessert. The taste surprisingly reminded us of the Korean honey cookies (shaped like flowers) with a mix of Chestnut and Korean Rice Cake Filling (the grainy kind)
* Debbie’s signature Bacon Shortbread cookies, served with Pine Nut Pralines, Honey Tuiles, and Magnolia Pear Tea:
Small Bacon bits in a cookie? Sold. Christina loved the sweet and flavorful Magnolia Tea with small bits of Korean pear.

I would say that the best way to describe the menu for Seoul Tapas is the familiar tastes of Korean food you’ve grown up with, with an American twist.

I find that Debbie was successful at taking tastes that you’re familiar with, and using them in surprising, delicious, and innovative ways that will leave you with a full belly and a smile on your face.

Some of the dishes change every week, so make sure to take a look at the online menu and pop in before you miss out on the chance to taste some delicious Korean Food… with a twist.

* Chef’s Recommendations include Curry Bean Hummus, Mama Lee’s Meatloaf, Modern Mandu, and the Fried Chicken.

And when you stop by, tell them Irene and Christina sent you! =)

*~ Bon Appetit! ~*

-iRene

Our own Debbie Lee almost made it with her kalbi jimm on The Next Food Network Star.  She made all Korean-Americans proud with her smile, storytelling and cooking.  We loved how she stuck to her guns, Seoul to Soul cooking, and was confident in her curvy figure.  She was one of the more enjoyable people to watch and root for on the show.  Since she was eliminated as the second runner-up this past Sunday, Debbie blogs and shares a little bit about her experiences on The Next Food Network Star.

Picked up from the Glam network:

Being on The Next Food Network Star has been the most incredible experience of my life. I thought I knew myself when I arrived and learned that I had so much to learn as a chef and a person. I think the most valuable thing that I take is to always be true to yourself and the rest will follow. I have no regrets and am so thrilled and honored that I was part of such an amazing journey.

That being said, I think that at the end of the day I wish I would have really showed how accessible cooking my “seoul to soul” really can be. I think that I had a tendency to make items with several ingredients, and now realize that less is more – and that I am cooking for viewers at home, as opposed to a restaurant. If I had to do it all over again, I would probably minimize my ingredients. But other than that I am proud of who I am and what I accomplished by being one of the ten finalists. I mean, that is winning in my book!

Thank God I am not a judge. They have the toughest part… On one hand the chef in me is always rooting for my colleagues, which would be Jeffrey. He is a very talented chef and leaves viewers hungry – which is a great sign! On the other hand, Melissa keeps knocking it out of the park. Her tenacity and ability to be a “quick-study” as she has said in the past – makes her so relatable to America. Can you see why I am so torn? I wish the both of them the best, and am confident that they both will be a success, regardless of next week’s outcome.

Moving on, I am excited to announce that I am embarking on my own venture, Hot Dog Debbie’s to be opened within the near future. I think that being on the show taught me to fight for myself and work towards my own personal goals. Hot Dog Debbie’s will be a fast casual concept with a Southern spirit and Korean kick. Who would have thought that kimchee goes great on a hot dog? In addition, I will also be working with Gyenari Korean BBQ in Culver City and bringing a taste of my culinary point of view for all to indulge. Ironically, my exposure from the show allowed me to reconnect with my long lost cousin, who is the owner of Gyenari. Who would have thunk? Six degrees of separation, I tell ya!

Although I am glad that I can finally let the cat out of the bag, and America now knows how I placed in the competition…I will miss the memories, cast and crew. The experience we all have had is something that only the 10 of us can relate to, and is what brings us together. All of the finalists were the most fascinating, talented and loving people I know. They are truly my second family. I will miss every moment we laughed, we cried, we ATE, and supported one another. My cast mates completely demystified what I thought a reality group would be like. And for that I am truly thankful and blessed!

I think that looking back I can say my favorite challenge was the last meal I cooked. It was not about whether I got the best dish or not. Rather it was about me being able to tell my story as a whole. I felt the most at ease and myself, and could not ask for anything more! Besides, how many times does one get to cook for some of the best of the best in the culinary world? That was a win all in itself! I think the only thing I would have liked to change are the hours!  Can we say 18 hour days? OMG! I am so not a morning girl… But seriously…I think saying goodbye is always the hardest part. Whether it was to one of my cast mates leaving, or when I had to say farewell to the most rockin’ production crew of all time!

I thank all of my fans, my friends and most importantly my folks. They are the cement that I stand on and am so fortunate to have the most amazing parents on earth. Especially my dad, as most did not realize that I started taping the show when my father was diagnosed with the latter stage of prostate cancer. Although I wanted to decline on the show, my father gave me an ultimatum to fight for the title as he will fight for his life. I think it is because of his amazing spirit that I continued to strive each week, no matter how especially hard it was to be away from him during such a trying time. Although I did not win, I won in so many other ways. To be the first Korean-American woman to stand in the final three of any culinary competition, has been a remarkable accomplishment. I entered this competition not just to win, but to share my story with others that you can persevere, despite all the odds. I thank you all for letting me share my life, my story and my food.

xoxo
Debbie

For more on Debbie, check out her exit interview with the Examiner>

Last night on The Next Food Network Star, Debbie Lee lost in the latest episode of the reality TV show.  She was in the final threesome and will miss out on the finals next weekend.  She stayed true to her Korean self and cooked kalbi jim, a favorite Korean dish for the final test.  If you don’t know about Debbie Lee, she is a Korean who mixes up her cooking with a soulful edge – “Seoul 2 Soul” as she says – truly migrating both her Korean and Southern heritage.  It’s because of this unique approach to cooking that got her on the show and had kept her in the running to become The Next Food Network Star.  Her application for the show said….

I have the most unique culinary point of view and will rock your taste buds with a taste of “Seoul 2 Soul!” My passion for food is my journey on a plate, and I feel everyone watching will relate to my story and embrace it with some good old seoulful cooking.

The judges agreed, Debbie was camera ready and had such a likable personality with great stories that drew viewers in, however, it looks like she won’t be getting her own show on the Food Network with her loss last night.  We should be proud of Debbie for getting this far and staying true to her Korean heritage.  What’s even cooler is that she showed the world that you don’t have to be stick thin to be camera friendly.  As she put it, she’s a “Korean girl with curves” who loves to bring people together with her cooking.  Her engaging personality and her distinct cooking perspective made her a star on the show.  It’s great how she’s taken her roots (Seoul) and her upbringing (South), and used that to create unique and inventive dishes.  We hope the best for Debbie!  She will be a cooking star someday.

If you don’t know about Debbie, here’s a quick history snippet we found about her.

Her Korean-born parents immigrated to the U.S. in the late 1950s, settling in Mississippi of all places. Korean grocery stories and ingredients were non-existent, so Debbie’s mother learned to cook regional foods such as buttermilk fried chicken, collard greens and gravy. Debbie was born and raised in Arizona on the same cuisine. She was the only Asian girl in her school, and growing up she didn’t really even understand the concept of Asian food, much less Korean specialities such as kim chee. Her family moved to Los Angeles when Debbie was in her early teens, and she was introduced to Korean cooking by her grandmother. Just one problem: Debbie didn’t speak Korean and her grandmother didn’t speak English. She describes their cooking lessons as “quasi-sign language.” Her grandmother would gently slap her hand when she was putting in too much salt, or motion to her when she needed to taste something to see how a dish was progressing. Debbie calls her style of cooking “Seoul to soul,” blending Asian and American cuisines in unexpected ways. Debbie is a restaurant consultant and menu developer in Los Angeles, and is working on opening her own concept restaurant.