Content about Korean BBQ
October 5, 2010
The kiwi could change everything
The kiwi that could change everything
I keep returning to Korean barbecue, and once I get it in my head, nothing else interests me. The amazing flavor of the meat--beefy and complex and sweet--and the unique butchering and cooking method, which renders the normally tough short rib into a grillable pleasure. These things are crack to someone who loves to eat and is fascinated with cooking.
So here's what we know about Korean-style...
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Our weekly roundup of what the two of us have written over on Serious Eats.
"Dinner Tonight" Column
Quick meals to your table five days a week.
Stuffed Chicken Cutlet With Ham, Cheese, and Sauerkraut
A breaded chicken cutlet, oozing provolone cheese between a layer of ham and tangy sauerkraut. What's not to like?
Beginner Almond Shrimp Curry with Tomatoes
New to curry? Even though this recipe is easy, it doesn't taste like something...
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September 18, 2009
Try this awesome Korean appetizer.
I began to wonder whether the banchan were going to overwhelm the table. We had placed the little Korean side dishes on the smallest plates I owned, but the shear number of them added up. It was our own fault. When Blake and I decided to do a Korean Barbecue feast last weekend we figured it was time to lavish attention on banchan, giving them the attention and care usually just reserved for the main course. Along the way we made...
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September 15, 2009
Not like most pancakes...
I recently experienced Korean Barbecue for the first time, and I'm not sure I'll ever be quite the same. For days afterwards, I could taste the spicy, sweet, marinated short ribs between my teeth. The heady scent of kimchi haunted me; I'd walk around corners and swear I could smell it. Korean barbecue is soul food. It's comforting, the flavors are deep, and it's all based around communal eating.
The concept of Korean...
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All content copyright Nick Kindelsperger and Blake Royer.
