Culinary Institue of Korea – Journo James's Journal

Chef Hong Preaches the Virtues of Hansik

Post author:journojames
Post published:April 27, 2012
Post category:Entertainment & Culture Feature Interview

Originally published Mar. 23, 2012

Near the gleaming mirrored wine bar in cozy Sebastian’s Bistro in Huntington Beach, California, a short 46-year-old Korean man in chef’s whites and black-rimmed glasses, sets up a cooking station on a large rectangular table for a demo. His compact stature, boyish looks and nimble movements make him appear closer to 30 than 50.

Chef Mike Hong, Photo by JournoJames

This is chef Mike Hong. He preaches about Korean food. Even in little Italian bistros absent of any hungry Koreans.

While he considers himself a professional sushi chef first, he says that introducing people to Korean cuisine, or Hansik, is his true calling. (more…)

Korean Food Trend

Post author:journojames
Post published:January 31, 2012
Post category:Entertainment & Culture Feature

Originally published Mar. 24, 2011

Spicy, tangy Kimchi, smoky and sweetly marinated bulgogi, and vibrant, earthy bibimbap aren’t as well-known in the U.S. as tacos and fried rice, but food industry analysts insist that’s about to change.

Culinary experts around the country have predicted Korean as the next big Asian cuisine to take America by storm. Publications like Plate Magazine, which is read by restaurant industry professionals, recently dedicated its entire January/February issue to Korean cuisine. The culinary website “Epicurious” announced Korean food would be a major trendsetter this year. Chicago-based Technomic, one of the country’s top food industry consultants, made the same prediction. (more…)