Chef’s Tips: K-Food
Hallyu – The South Korean Wave By Linda Garson A couple of years ago, the most popular food trends for new restaurant openings were...
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Chef's Tips
Nov 261 min read
Dotori Mook (Acorn Jelly)
Similar to tofu in both texture and versatility, dotori mook is often eaten cold and served with a soy-based dressing. “It’s slightly...
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Chef's Tips
Nov 261 min read
Doenjang Chicken Maekjeok (Soybean Marinated Chicken)
“The essence of Korean cooking lies in its jang (fermented pastes),” explains Chef Hun of Edmonton's SANG. Soy sauce, doenjang, and...
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Chef's Tips
Nov 261 min read
Instant Kimchi
Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K...
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Chef's Tips
Nov 261 min read
L.A. Galbi
“This is my L.A. Galbi recipe, a very authentic Korean marinade, ” says Chef Simon Park of Calgary's Korilla. He adds that the...
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Off the Menu
Oct 31, 20181 min read
Buffalo Gochujang Wings
This recipe first appeared in the November 2018 issue of Culinaire Magazine courtesy Chef Roy Oh.
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