Korean Cuisine News

No Seoul/jokes jokes this week, guys. We're just going to tell it like it is in celebration of American Airlines' new route to Seoul, South Korea , a city so hugely underrated and yet so majorly cool.

Kokoro Maki House 340 West 75th Street, 816-363-0678 Hours: 11 a.m.9 p.m. MondayFriday, noon9 p.m. Saturday, closed Sunday Price: $$$$$ Kokoro Maki House Kokoro Maki roll: $10.95 Banana tempura roll: $5.95 Dolsot bibim bap: $10.95 Spicy pork: $10.95 LA short ribs: $12.95 Bulgogi: $11.95 "There are not four Korean restaurants in Kansas City," said a ... (more)

The National Assembly Budget Office on Sunday admitted that the "Globalization of Hansik" program had failed and needed major revision, dealing a blow to the pet project of former first lady Kim Yoon-ok, who dreamed that "all people around the globe would enjoy Korean cuisine." The project launched by the Lee Myung-bak administration in 2009 ... (more)

WHAT : Public hearing on whether to allow food trucks in Gig Harbor WHEN : Gig Harbor City Council meeting, 5:30 p.m., Monday WHERE: Gig Harbor Civic Center, 3510 Grandview St.

Hummus can be paired with almost anything! Enjoy dipping red pepper slices, carrots or other raw veggies into this delicious dip.

A NEW generation of Korean chefs, whether they are Korean-Americans or Korean migrants, are introducing Korean flavours to the US and captivating the American palate.

San Francisco has never been known as a barbecue town, but that seems to be changing with pitmasters turning up the heat.

Kimchi equals Korea. Few foods are so tied into a nation's identity than this funky, fermented product.

The James Beard Foundation named David Chang, who has helped popularize kimchi and other Korean food in the United States, and Paul Kahan, who has been praised for his creative American cuisine, as outstanding U.S. chefs this year.

Where: 3434 Town Crossing Ave. SW, Grandville Hours: 11:30 a.m. to 2 p.m., 4:30 to 10 p.m. Monday-Thursday; 11:30 a.m. to 2 p.m., 4:30 to 11 p.m. Friday; 11:30 a.m. to 11 p.m. Saturday; noon to 9 p.m. Sunday.

A new generation of Korean chefs, whether they are Korean-Americans or Korean migrants, are introducing Korean flavors to the U.S. and captivating the American palate.

It doesn't necessarily sound like it's going to be great, but once you try it, the combination of spicy, garlicky, pickled kimchi and ooey, gooey cheese is tough to turn your back on.