Worldwide Locations

Worldwide Locations

Category: Food & Recipes

One Smart Cookie: An Interview with Anita Chu

(Photo: Brian Lee)
Food & Recipes

Anita Chu knows cookies.

Pan Roasted Ocean Scallops with Bacon, Kalamansi and Sake

Food & Recipes Ingredients

4 large sea scallops
1 teaspoon canola oil
salt and pepper to taste
1 teaspoon bacon lardons
1 tablespoon kalamansi (may substitute with lemon or lime)
1 tablespoon sake (may susbtitute with white wine or omit)
1 teaspoon unsalted butter
seasonal greens, sauteed, for accompaniment


Chinese Pear Cooler

Chinese pears (Photo by <a href=ulterior epicure/flickr)" src="">
Food & Recipes


Shake with ice:
Muddle ¼ Chinese pear, core removed

1 oz vodka, 1 oz dry white wine (Sauvignon Blanc is a good choice), ½ oz fresh lemon juice
A touch of simple syrup (1/8 to ¼ oz), 5 mint leaves, torn
Shake and pour into a rocks glass
Garnish with a slice of pear

Ginseng and Pink Grapefruit Cosmopolitan

Food & Recipes


To make ginseng-infused Vodka:
Add ¼ cup of dried Chinese ginseng pieces to a liter bottle of vodka
Replace cap and allow to sit at room temperature for a minimum of 3 full days

Add to a shaker:
1 ¼ oz ginseng infused vodka, ½ oz triple sec, 1 oz pink grapefruit juice, ¼ oz lime, ¼ oz cranberry
Shake with ice and strain into a chilled martini glass.
Rim the glass with the oils from an orange twist and then drop the twist in the drink.

The Wonderful World of Korean Food: Liquors and Wines

Soju (<a href=riNux/flickr)" src="">
Food & Recipes Traditional Korean drink is made chiefly from rice, other grains, sweet potatoes, etc., usually with kneaded wheat malt. They are classified according to purity, percentage of alcohol contained, whether or not distilled, and materials used. There are largely five types: yakju (refined pure liquor fermented from rice), soju (distilled liquor), takju (thick, unrefined liquor fermented from grains), fruit wines, and medicinal wines from various seeds and roots. Each type has dozens of varieties.

The Wonderful World of Korean Food: Kimchi

Photo by <a href=Nagyman/flickr" src="">
Food & Recipes

Kimchi is a fermented vegetable dish allowing long storage. In the past, Koreans used to prepare it as a substitute for fresh vegetables during the winter months. Today, housewives still prepare a large amount of winter kimchi, somewhere from late November through early December. This nationwide annual event is called gimjang.

The Wonderful World of Korean Food: Traditional Teas

Tea ceremony (<a href=hojusaram/flickr)" src="">
Food & Recipes

Traditional Korean Teas

The Wonderful World of Korean Food: Types of Korean Food

Deji-galbi-jjim (<a href=gunpodo7/flickr)" src="">
Food & Recipes Types of Korean Food

(pan-fried dishes)
Mushroom, zucchini, fish fillet, oyster, or green pepper with ground meat filling are thinly coated with flour, dipped in a beaten egg, and then pan-fried. There are also pancake-type jeon: mung bean powder, wheat flour or grated potato is used to make batter, and green onion, kimchi, or chopped pork are stirred in, then fried.

Jjim and Jorim
(simmered meat or fish)

The Wonderful World of Korean Food: Snacks and Seasonings

Gimbap (<a href=unrulybadger/flickr)" src="">
Food & Recipes Korean Seasonings

In the past, every Korean household would make soy sauce, doenjang soybean paste and gochujang red pepper paste. These three are the most important seasonings in the Korean diet, so preparing them well is another important annual task along with making kimchi.

Each Korean household would keep a series of large and small crocks or earthenware jars in their backyards to contain soy sauce, soybean paste, red pepper paste, salt and various types of kimchi.

The Wonderful World of Korean Food

Food & Recipes

About Korean Food