by David Salerno | Apr 4, 2024 | Blog, Events
A plate full of banchan At every Korean meal, there are side dishes or banchan that are served along with the meal. These are often made in advance, and many Korean homes will always have them on hand in the refrigerator, ready to eat. There are a few different...
by David Salerno | Mar 29, 2024 | Blog, Culinary Anthropology, Events
If you’ve been to a Korean BBQ, you might have seen the word Ssam. What is it? The word Ssam translates to “wrapped” and is usually done with leafy vegetables. Common veggies include red leaf lettuce, green leaf lettuce, and perilla...
by David Salerno | Mar 29, 2024 | Blog, Culinary Anthropology, Events
From an American Italian Household and through the French Culinary School Something about Korean food and cooking is that it is very communal. Sometimes, it takes the form of families, neighbors, and communities making kimchi, a group gathering around a boiling bowl...
by David Salerno | Jul 7, 2023 | Blog, Cooking Tips and Tricks
If you’ve ever been to a Japanese restaurant, specifically one that serves ramen or soups, you might notice a small shaker bottle on the table with bright red flakes inside of it. This little capsule packs a spicy and citrusy powder called togarashi. So what...
by David Salerno | Jul 5, 2023 | Blog, Cooking Tips and Tricks
Some of you may know that I grew up in New Jersey with a family of Italian American heritage. With this background something that you learn, or at least have an understanding of, is marinara sauce. I never had someone to pass a recipe down to me, but I can tell you...
