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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...
Keane Straub
Nov 26, 20245 min read
82


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...
Chef's Tips
Nov 26, 20241 min read
20


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...
Chef's Tips
Nov 26, 20241 min read
54


Instant Kimchi
Kimchi traditionally relies on time for the fermentation process. Here, Culinary Creative Director Sharon Choe from Calgary's Tiger K...
Chef's Tips
Nov 26, 20241 min read
15


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...
Chef's Tips
Nov 26, 20241 min read
16


Bulgogi Bao
As a second-year Baking and Pastry Arts student at SAIT, Michelle Kwong considers herself more of a baker than a chef, so her love of...
Chef's Tips
Oct 29, 20241 min read
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