- Watch Out Pancakes, Here Comes the Waffle Revolution
- L.A.'s Best Vegetable-Forward Restaurants
- Jean-Georges Vongerichten's Healthy Tonics
- 8 Great Food Markets and Halls
- This is the Spirit of the Year
- Sprucing it Up: Bringing Conifers into the Kitchen
- 3 Fast Herb Fixes
- Sai Ying Pun: Hong Kong's Buzziest Hood
- Bucatini is the New Black
- 4 European Hotels with Immersive Cooking Classes
It'll burn your tongue and turn your mouth into a fermentation zone. Korean cuisine is nothing if not intense, and that's just one reason American chefs are so in love with it. Here, three delicious developments in Korean food.
Korean restaurants make kimchi-seafood pancakes without leavening for a crispy, chewy texture, but Tasty n Alder chef John Gorham in Portland, Oregon, uses a pancake batter with baking soda for much fluffier results. "Kimchi is part of our staff meal two days a week," he says. Gorham's "full-on, white-boy-run" Korean restaurant opens next year. GET THE RECIPE » tastyntasty.com.
Bryan Voltaggio adds a double hit of kimchi—it's in the pasta dough and sauce—to the seafood linguine at his new Washington, DC, restaurant, Range. voltrange.com.
BBQ Pork Sandwich
Soul meets Seoul at Atlanta's Heirloom Market BBQ, where Korean and Texan chefs top a pork sandwich with Korean barbecue sauce, spicy pickles and kimchi slaw. heirloommarketbbq.com.
Read more from F&W's September travel issue.