ReportWire

Tag: Korean

  • This Easy Bulgogi Beef Will Make You Skip Takeout Forever

    [ad_1]

    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Easy Korean BBQ Beef Bulgogi recipe is a super delicious and easy recipe with the most flavorful marinade! The thin, tender slices of meat cook SO quickly that dinner can be on the table in the time it takes white rice to cook!

    The savory beef combined with the sweet, gingery marinade is always a big hit. It’s time for Korean BBQ at home!

    What is Beef Bulgogi?

    So what is Korean Bulgogi? The word “bul” means fire in Korean, and “goki” means meat. So this is “fire meat!” That’s why we are going to slice it up thin and quickly cook at a higher temperature!

    Ingredients for Korean Beef Bulgogi

    A delicious Korean BBQ Beef Bulgogi needs only three things: a good cut of beef, a delicious marinade, and heat!!

    • Boneless Ribeye or Top Sirloin: Tender, marbled cuts that stay juicy and soak up the marinade beautifully.
    • Soy Sauce: The salty, savory base that gives bulgogi its deep umami flavor.
    • Brown Sugar: Balances the saltiness with sweetness and helps caramelize the beef as it cooks.
    • Sesame Oil: Adds rich, nutty aroma and authentic Korean flavor.
    • Garlic: Brings savory depth and that classic Korean BBQ punch.
    • Ginger Root: Adds warmth and freshness, balancing the sweet and salty notes.
    • Mirin: A touch of mild sweetness and acidity that rounds out the marinade.
    • Korean Red Pepper Flakes: Adds a gentle heat and a layer of smoky, complex flavor. You can also use gochujang.
    • Vegetable Oil: Neutral oil that helps with high-heat cooking and prevents sticking.
    • Sesame Seeds: Nutty garnish for texture, crunch, and extra flavor.
    • Green Onions: Freshness and brightness, balancing the richness of the beef.
    • Asian Pear: Natural tenderizer and subtle fruity sweetness that makes bulgogi uniquely delicious. It makes it extra authentic, but it’s totally ok to skip it as well.
    saucy sauteed strips of beef tossed with sesame seeds and green onions

    What Cut of Beef for Bulgogi?

    Ribeye has the most flavor and is my go-to choice, but sirloin, tenderloin, or skirt steak work great as well. The most important thing is to choose tender, marbled beef: leaner cuts like brisket or flank steak will turn out too tough so avoid those.

    How to Quickly Cut Steak Thin for Authentic Beef Dishes

    Cut the beef thinly against the grain to make it easier to chew, and marinate overnight. The marinade will tenderize the beef and it’ll turn out delicious over a charcoal BBQ. You’ll want to wrap in plastic wrap and freeze the meat for 20-30 minutes to get those extra thin slices!

    How to Make Korean BBQ Beef Bulgogi

    1. Prep the Beef: Wrap the steak in plastic wrap and place it in the freezer for 30 minutes. Unwrap the steak and slice across the grain in 1/4-inch thick slices.
    2. Make the Marinade: Combine all the ingredients in a small bowl and whisk together.
    3. Marinate the Steak: Add the sliced meat and bulgogi marinade into a gallon size Ziploc bag and let it marinate in the fridge for at least 2 hours (up to overnight).
    4. Cook the Beef: Heat a little vegetable oil in a cast iron skillet over medium-high heat and brown the steak in batches until charred on each side. Remove to a plate. Add additional oil as needed until you’ve browned all the meat.
    5. Combine with the Sauce: Return all the meat back to the pan and add the sauce. Stir together until the sauce thickens.
    6. Serve: Serve the meat and sauce over rice and garnish with sesame seeds and sliced green onion.
    thin slices of beef in a cast iron skillet being cooked

    How to Serve Bulgogi Beef

    We usually eat this beef bulgogi with rice and sauteed vegetables in a rice bowl. It is also great in lettuce wraps! Next on my list to try it is in a Korean style taco! Yum!

    Storing and Reheating

    Leftovers should be stored in an airtight container in the fridge. It will keep for up to 4 to 5 days. It is best reheated on the stove top in a skillet.

    Beef bulgogi also freezes extremely well. I prefer to use our FoodSaver to store leftovers. They will keep for up to 3 months. It can also be stored in a freezer-safe container.

    a large plate full of cooked strips of beef tossed with a sauce and topped sesame seeds and green onions

    Korean Bulgogi Beef is proof that a few simple ingredients can create something completely unforgettable. It’s quick enough for a busy weeknight but flavorful enough to share with friends and family for a special dinner. However you serve it, this dish will bring everyone together around the table—just the way we like it.

    More Beef Recipes to Try:

    Watch our Video on How to Make Easy Korean BBQ Beef Bulgogi

    • 1 ½ lbs Boneless Ribeye or Top Sirloin
    • ¼ Cup Soy Sauce, light
    • 2 Tablespoons Brown Sugar
    • 1 ½ Tablespoons Sesame Oil
    • 3 Cloves Garlic, minced
    • 1 Tablespoon Ginger Root, fresh, grated
    • 1 Tablespoon Mirin
    • ¼ teaspoons Korean Red Pepper Flakes, or ½-¾ Tablespoon gochujang
    • 2 Tablespoons Vegetable Oil
    • 2 teaspoons Sesame Seeds, toasted
    • 2 Green Onions, chopped
    • 1 Asian Pear (optional), peeled, cored, and roughly chopped or a bosc pear will work

    Prevent your screen from going dark

    • Wrap steak in plastic wrap, and place in the freezer for 30 minutes. Unwrap on a cutting board and slice across the grain into 1/4-inch thick slices.

      1 ½ lbs Boneless Ribeye or Top Sirloin

    • In a small bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, mirin and pepper flakes.

      ¼ Cup Soy Sauce, 2 Tablespoons Brown Sugar, 1 ½ Tablespoons Sesame Oil, 3 Cloves Garlic, 1 Tablespoon Ginger Root, ¼ teaspoons Korean Red Pepper Flakes, 1 Tablespoon Mirin

    • Pour into a blender and then add the pear and blend until smooth.

      1 Asian Pear (optional)

    • Add the steak to a gallon size Ziploc bag, with the soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. I like to vacuum seal for a faster marinade, and then cook it it with the sauce.

    • Heat 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Do not add all meat at once! Working in batches, add steak to the grill pan in a single layer and cook, flipping once, until charred and cooked through, about 2-3 minutes per side then remove to a plate.

      2 Tablespoons Vegetable Oil

    • Repeat with remaining 1 tablespoon vegetable oil and steak. Toss all meat back in and add the sauce, cooking until thickened and serve over rice with sesame seeds and green onions!

      2 Tablespoons Vegetable Oil, 2 teaspoons Sesame Seeds, 2 Green Onions

    Calories: 317kcal, Carbohydrates: 11g, Protein: 24g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 69mg, Sodium: 625mg, Potassium: 391mg, Fiber: 1g, Sugar: 8g, Vitamin A: 89IU, Vitamin C: 3mg, Calcium: 28mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    [ad_2]

    Sweet Basil

    Source link

  • F-IV’s Jang Hae-Young DIES after battling…, he was just…; bandmate Kim Hyun-Soo wishes… | Bollywood Life

    [ad_1]











    F-IV’s Jang Hae-Young DIES after battling…, he was just…; bandmate Kim Hyun-Soo wishes…














































    • Home



    • News and Gossip


    • F-IV’s Jang Hae-Young DIES after battling…, he was just…; bandmate Kim Hyun-Soo wishes…

    South Korean singer Jang Hae-Young, member of F-IV, passed away. His bandmate Kim Hyun Soo shared an emotional tribute, leaving fans heartbroken worldwide.

    F-IV’s Jang Hae-Young DIES after battling..., he was just...; bandmate Kim Hyun-Soo wishes...

    South Korean singer Jang Hae-Young has passed away at the age of 45. He was a member of the popular K-pop band F-IV. According to reports, Jang Hae-Young had been battling cancer for a long time and passed away on October 6th. This information was first shared by Spotv News on October 11th, after which his friend and bandmate Kim Hyun-Soo confirmed the tragic news on social media. Jang, who had been battling the illness for a long time, fought his battle privately, and fans were deeply shocked to hear of his passing.

    Kim Hyun-Soo’s emotional note for bandmate Jang Hae

    Following Jang Hae-Young’s passing, his bandmate Kim Hyun-Soo shared an emotional post on social media. He shared a photo of Jang and wrote, “Goodbye. Let’s sing together again when we meet in heaven.” Fans expressed their grief and condolences on his post. Jang Hye-young hadn’t been publicly active for a few years, but the news of his passing shocked his longtime fans and the K-pop world.

    All about Jang Hae Young music career and journey in F-IV

    Jang Hye-young studied Korean Dance at the Korea National University of Arts. He began his musical career in 1997 with the duo group Kid, whose song Oh! Nanriya became a hit. Later, in 2002, he joined the group F-IV, which included Woo Jung-tae, Kim Hyun-soo, and Seo Ji-won. The group achieved considerable fame with songs like Girl and Ring. In 2009, Jang launched his solo career, releasing the single Sorry for Being Ugly, which was well-received.

    After a long hiatus, all members of F-IV reunited in 2012. They released an EP titled Thank You to mark their 10th anniversary, exactly ten years after their 2002 debut album. In 2016, F-IV participated in the JTBC show Two Yoo Project Sugar Man, where Jang Hae-young revealed that he was currently working as a freelance investment consultant and also a featured singer in a project group called EMP.



























    Bollywoodlife_Web/Bollywoodlife_AS_Inarticle_300x250|300,250~Bollywoodlife_Web/Bollywoodlife_AS_Inarticle_2_300x250|300,250~Bollywoodlife_Web/Bollywoodlife_AS_ATF_970x90|970,250~Bollywoodlife_Web/Bollywoodlife_AS_ATF_300x250|300,600~Bollywoodlife_Web/Bollywoodlife_AS_BTF_1_300x250|300,600~Bollywoodlife_Web/Bollywoodlife_AS_BTF_2_300x250|300,600~Bollywoodlife_Web/bollywoodlife_ros_strip|1300,50~Bollywoodlife_Web/Bollywoodlife_AS_OOP_1x1|1,1


    [ad_2]

    Source link

  • 3 Signs You’ll Enjoy The Trunk By Kim Ryeo-ryeong

    [ad_1]

    We’re back with another translated book! If you’re anything like us, then you’ve been trying to broaden your reading horizons. And we don’t know a better way than by reading a book originally written in another language.

    Today, we’re reviewing Kim Ryeo-ryeong’s The Trunk, translated from Korean. And it’s the perfect time to get into this feminist thriller. The Trunk will soon be getting a Netflix adaptation featuring Seo Hyun-jin and Gong Yoo, and we’re so excited!

    Alright, let’s get into our book review. Here are three signs you’ll love reading The Trunk by Kim Ryeo-ryeong!

    Cover: The Trunk by Kim Ryeo-ryeong
    Image Source: HarperCollins Publishers

    Book Overview: The Trunk

    Content Warnings: stalking, explicit sexual content, mention of domestic abuse and human trafficking, divorce (Read at your discretion!)

    Summary: Meet Noh Inji: almost thirty years old, with five wedding rings and counting, she’s never once been in love.

    When Inji first accepted a job at Wedding & Life, the popular matchmaking service that’s taken Korea by a storm, she never imagined her role would be with NM, their secret marriage division that rents out “husbands” and “wives” to their wealthiest clientele. Just like a real marriage, Inji’s assignments involve a wedding, some sex and a bit of housework, all tailored exactly to the client’s desires and length of time before they go their separate ways – no legal battles, no fights, no emotional baggage.

    After several marriages, Inji has become an old hand. She certainly isn’t interested in finding real love, despite everyone trying to convince her otherwise (her brazen neighbor Granny, her flirtatious best friend Shi-jeong, and her failed blind date, Tae-seong, who won’t take no for an answer).

    Then one of Inji’s old husbands, a mysterious high profile music producer, requests her back for another year. Over the course of their marriage, the secrets of Inji’s past begin to unravel – as well as the dark, sinister underbelly of NM’s management team, who will stop at nothing to preserve their reputation… and their clients…

    You Love Girlboss Main Characters

    If you love no-nonsense, girlboss main characters, The Trunk definitely fits the bill! Noh Inji is the type of independent woman who stays in her bag. And she works hard to fulfill her side of the marriage contract, no matter who her husband is. She’s honest and not afraid of upsetting anyone by her harsh words. Honestly, we want to be like her when we grow up. It’s so easy to root for Inji on her endeavors, whether that’s making it through a year of marriage or quitting her job.

    You Like Women Supporting Women

    Would The Trunk be a feminist read without women supporting women? No, it would not. Although Inji takes care of herself just fine, she’s also not afraid to accept help from others. Especially from her best friend Shi-jeong and the director at NM. These women stick together, no matter how much time they spend away from each other. Inji also supports Shi-jeong on all her new hobbies, like a true best friend. We weren’t expecting their friendship to take the turn it did, but you’ll have to read the book to find out!

    You Enjoy Uncovering A Layered Plot

    As with any thriller, nothing is quite as it seems in The Trunk. Inji deals with much more than contract marriages. We felt super nervous for Inji after her blind date turned into a dangerous stalking situation. Even after NM steps in to “take care” of the problem, Inji still feels uneasy. It turns out the director has some secrets of her own. And everything goes back to how much power and money one person can have. The people you know can truly change your fate, as long as you know the right ones.

    With a girlboss protagonist unraveling a complex plot amidst contract marriages and company secrets, Kim Ryeo-ryeong’s The Trunk is the feminist read you’ve been missing!

    The English translation of The Trunk by Kim Ryeo-ryeong comes out November 19th, and you can preorder a copy of it here!

    What do you think of Kim Ryeo-ryeong’s The Trunk? Are you looking forward to the Netflix adaptation? Let us know on Twitter, Facebook, and Instagram!

    Want to hear some of our audiobook recommendations? Here’s the latest!

    Interested in more book reviews? We got you!

    TO LEARN MORE ABOUT KIM RYEO-RYEONG:
    GOODREADS

    [ad_2]

    Julie Dam

    Source link

  • Where to Find Korean Food in Chicago

    Where to Find Korean Food in Chicago

    [ad_1]

    Perilla Steakhouse is a gorgeous downtown Chicago restaurant. | Barry Brecheisen/Eater Chicago

    Soups, grilled meats, and plenty of banchan are to be enjoyed

    One of life’s most satisfying pleasures is watching plate after plate of banchan fill up the table. However, Chicago’s Korean lineup offers much more than just barbecue, as fusion spots and fancy restaurants add some extra flair to traditional dishes. From bibimbap and kimchi pancakes to hearty bowls of stew, there’s much to explore on the following menus.

    [ad_2]

    Eater Staff

    Source link

  • Explore Downtown Chicago’s Luxurious New Korean Steakhouse

    Explore Downtown Chicago’s Luxurious New Korean Steakhouse

    [ad_1]

    While it’s not as rare for a Chicago hotel to provide a memorable dining experience anymore, there’s still a status quo. But as hotels and real estate change hands, new owners are more apt to take risks, departing from the tired troupe of a serviceable restaurant that may offer a menu that caters to a wide variety of tastes without serving up anything exceptional.

    An opportunity popped up in 2022 when Seoul-based Lotte Group purchased the 13-story former Kimpton Hotel Monaco Chicago. They needed restaurant operators and picked Andrew Lim and Thomas Oh of Perilla Korean American Fare, one of the city’s best Korean spots, a restaurant known for Korean barbecue and its contemporary vision. In turn, the new Perilla Korean American Steakhouse hopes to upset that status quo, leading with items like wagyu bavette — perhaps chef Andrew Lim’s answer to LA kalbi; Chicago is known for butcher’s cuts.

    Though every table at the 111-seat restaurant inside the newly opened L7 Chicago hotel — near the corner of Wacker Drive and Wabash — is outfitted with a grill top, this new endeavor is different from the Korean barbecues that Chicagoans would expect in Koreatown in Albany Park. Partner Thomas Oh admits there is some overlapping between his River West restaurant — they’re “honoring and showcasing” a few traditional items. Oh and Lim see this as a Korean-infused spin on Gold Coast steakhouses like Morton’s or Gibsons.

    Oh senses America has an appetite “for something new and exciting.” Places like Cote in New York have proven that, and Bonyeon in West Loop — while not 100 percent Korean — showcases plenty of aspects of a Korean steakhouse. Oh is eager to see folks walk away blown away after their first bite of marinated meat or exploring the various permutations that can enjoy their meal using different sauces and ssam. A prix-fixe menu is on its way, too.

    Still, steaks can be finished with au poivre, bone marrow butter, or bordelaise sauces. Grilled mushrooms and broccolini would fit in at those iconic steakhouses. But there’s also a tteokbokki (Korean rice cake) cooked in the style of cacio e pepe. Kimchi fried rice is made with guanciale. Look for a mac and cheese with a little bit of heat and smoked cheddar. Lim calls those items “playful and exciting.” And they complement a la carte chops, including a 60-day dry-aged ribeye or a 30-ounce A5 Miyazaki New York strip. Of course, diners could pick a steakhouse set that includes a variety of meats served with banchan. They’re also swapping out traditional blinis with Korean crepes to be served with caviar.

    The noodles will be made in the kitchen, which is a rarity at Korean restaurants in Chicago. While Parachute, the lauded Michelin-starred Korean restaurant, searches for a new home, fans who miss the restaurant’s monkey bread may find solace in Perilla’s version.

    “We are very much Korean as much as we are American,” Lim says. “I think you know, our upbringing, we were exposed to, ironically, a lot of Italian dishes growing up — just because my dad really loved pasta. I’ve always grown up eating noodles, spaghetti, and things like that at home, and it’s just something I’ve always loved.”

    The restaurant will also be open in the morning and afternoon, serving hotel guests, tourists, and office workers: “I live down here. I live downtown, and finding breakfast and lunch in some of these areas can be quite a challenge,” Oh says.

    There are both traditional American options, like pancakes, omelets, and breakfast sandwiches. A Korean option includes rice, soup, white kimchi, and omelet and a choice of skirt steak, chicken thigh, grilled mackerel, or roasted veggies.

    The space was designed in conjunction with AvroKo, and Oh says observant customers will spot plenty of nods to traditional Korean architecture. Oh and Lim are again partnering with Alvin Kang, their collaborator at their River West restaurant. The biggest party involved is Lotte and the company is a household name in the Korean community.

    “It was an immense amount of pressure, not just for how our excitement at being able to expand this brand and what we’re doing here in Chicago, but the fact that it was for a company of this magnitude,” Oh says, adding how excited they are to bridge South Korea with Chicago: “This is something that we’re incredibly passionate about.”

    Check out the breakfast, lunch, dinner, and brunch menus in the links, and look at the photos below.

    Perilla Korean American Steakhouse, inside the L7 Chicago Hotel, 225 N. Wabash, opening Wednesday, July 3, reservations available via OpenTable.

    [ad_2]

    Ashok Selvam

    Source link

  • These Korean Jammy Eggs Make My Laziest Meals Feel Extra Special

    These Korean Jammy Eggs Make My Laziest Meals Feel Extra Special

    [ad_1]

    James ParkVideo Producer

    James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.

    [ad_2]

    James Park

    Source link

  • Physical: 100 Season 2 Streaming Release Date: When Is It Coming Out on Netflix

    Physical: 100 Season 2 Streaming Release Date: When Is It Coming Out on Netflix

    [ad_1]

    The Physical: 100 Season 2 Netflix release date is around the corner, and viewers are wondering when they can start streaming the new season. Created by Jang Ho-gi, Physical: 100 is a South Korean reality TV competition series. The first season, comprising nine episodes, premiered on January 24, 2023. Now, fans are eagerly waiting for the sophomore season, also known as Physical: 100 Season 2- Underground.

    Here’s when Physical: 100 Season 2 is coming out on Netflix.

    When is the Physical: 100 Season 2 release date?

    The Physical: 100 Season 2 Netflix release date is Tuesday, March 19, 2024.

    As a series, Physical: 100 pits its fiercely competitive participants against each other in a series of challenges that are bound to test their physical and emotional limits. The competitors belong to diverse backgrounds, professions, gender identities, and ages. Even their fitness levels often vary drastically. Netflix officially greenlit Season 2 in June 2023. At the time, Ho-gi assured the fans that he had listened to the feedback and promised that the sophomore season would have “even more electrifying and well-designed quests.”

    Netflix hasn’t yet released the full list of 100 contestants in Season 2 of the show. However, we do know that some of them will hail from professional sectors such as FBI diplomacy, law enforcement, military, entertainment, and music. The list of the athletes to be featured this season includes wrestler Anthony Jung, judoka Lee Won-hee, and former mixed martial artist Kim Dong-hyun.

    When is Physical: 100 Season 2 coming out via streaming?

    Physical: 100 Season 2 will available to watch via streaming on Netflix on March 19, 2024. Viewers will be able to stream it at this time.

    Current Netflix subscribers will be able to watch the series when it airs, and if you haven’t already subscribed to the service, you can do so by visiting the Netflix website and choosing one of the following membership plans:

    • $6.99 per month (standard with Ads)
    • $15.49 per month (Standard)
    • $22.99 per month (Premium)

    The Physical: 100 official synopsis reads:

    “In this fierce fitness competition, one hundred contestants in top physical shape compete to claim the honor of best body.”

    As a network, UPN took chances in their programming to try and stand out, but some efforts looked a lot…

    Warner Bros. Discovery has set The Zone of Interest Max release date for the A24 drama, which recently took home two…

    According to Deadline, Birds of Prey star Jurnee Smollett has been tapped to star opposite Golden Globe winner Taron Egerton…

    Alcide Herveaux actor Joe Manganiello gets candid about what he felt when True Blood concluded in 2014, stating that he…

    [ad_2]

    Tamal Kundu

    Source link

  • Parachute, Chicago’s Pioneering Modern Korean Restaurant, Is Closing After a Decade

    Parachute, Chicago’s Pioneering Modern Korean Restaurant, Is Closing After a Decade

    [ad_1]

    Parachute, a pioneer that’s hailed as one of the best modern Korean restaurants in America, is closing its doors.

    The restaurant served as a vehicle for chef Beverly Kim to channel her family’s heritage into something Chicago has never seen before. In May 2014, Kim and her husband chef Johnny Clark opened a destination-worthy restaurant on a quiet stretch of Elston, one of the first to bring upscale dining to Avondale. Nowadays, the neighborhood is grouped as one of the best dining districts in the country with restaurants like Thattu, Smoque Steak, and Honey Butter Fried Chicken.

    Parachute presented Korean cuisine in a way few have ever seen in Chicago. “Upscale” and “elevated” can be heard as restaurant cliches. But Parachute helped educate the average Chicagoan who had little knowledge surrounding Korean cuisine a decade ago save familiarity with Korean barbecue. Parachute earned a Michelin star from 2014 to 2021. In 2019, Kim and Clark won the James Beard Award for Best Chef: Great Lakes. Both have been active in community endeavors. They founded the Abundance Setting, a group that supports working mothers in the hospitality industry.

    The restaurant at 3500 N. Elston Avenue will close on Saturday, March 23, according to a news release.

    Beverly Kim and Johnny Clark at the 2022 James Beard Awards.
    Barry Brecheisen/Eater Chicago

    “Every story has a beginning and an end. And while this chapter of Parachute is closing, it is not the final page,” reads a statement posted to the restaurant’s Instagram page. “We expect to bring something new and exciting to the space under the Parachute umbrella in the not-so-distant future.”

    Kim and Clark, who own a second restaurant Anelya — just a few doors from Parachute — say in a news release that they plan on renovating the space and opening a new restaurant. They add they’re also searching for a larger space in Downtown Chicago that could house Parachute.

    When the restaurant opened in May 2014, the menu featured items like bing bread, more skewed toward Korean American tastes. The restaurant would temporarily close during the height of the pandemic in 2020. Kim and Clark would reopen the restaurant two years later in 2022 after the space underwent a light renovation. Kim made big changes to the menu, including saying farewell to that bing bread, in favor of a more traditional Korean menu.

    During the pandemic in March 2020, the couple hung tough and were one of the first fine dining restaurants to adapt their menus for takeout and delivery as the state kept dining rooms closed. It was unheard of for a Michelin-starred restaurant to offer a takeaway option.

    Kim and Clark weren’t immediately reached for comment, but stay tuned for details about what they plan next in Avondale and Downtown Chicago.

    [ad_2]

    Ashok Selvam

    Source link

  • A New Wicker Park Sando Shop Sells Out of Food in Three Hours

    A New Wicker Park Sando Shop Sells Out of Food in Three Hours

    [ad_1]

    A new Wicker Park sandwich shop had such a big weekend that not only did it sell out of food on Saturday, but ownership has decided it will now close on Mondays to properly prepare for demand. Sando Street was packed on Saturday afternoon with diners wanting to try a menu of Korean beef, tonkatsu, and fruit sandwiches made with whipped ube cream and strawberries.

    The restaurant opened on Friday, February 16 near the southeast corner of Ashland and North avenues, taking over the original home of Vietnamese American restaurant Phodega, 1547 N. Ashland Avenue (Phodega moved to a larger location at 1924 W. Division Street). Meanwhile, on Saturday night, Sando Street made an Instagram post saying they had sold out of food. On Sunday, they announced that they needed an extra day to prepare for customers and would no longer be open on Mondays. Co-owner Rich Letheby tells Eater they sold about 200 sandwiches in three hours on Saturday. Waits were 40 minutes to an hour, prompted after uninvited Instagram influencers began posting about the restaurant on opening weekend. With respect to Tom Skilling, Sando Street was the one making sandwich waves this last week in Chicago: “After day three, we went viral,” Letheby says.

    Tonkatsu (Panko-crusted pork tenderloin, sliced cabbage, katsu sauce, mild chili aioli).

    A sliced milkbread sando with green whipped cream and strawberries.

    Matcha (whipped matcha cream with strawberries).

    An egg salad on milk bread.

    OG Tomago (Kewpie egg salad, soft-boiled egg, furikake)

    Sando Street is co-owned by cousins Letheby and Chris Yoo. Combined, the two have more than three decades of restaurant experience. Letheby’s career began at 17 when he worked at Asahi Sushi in suburban Palatine, a restaurant that was owned by Yoo’s father. Letheby says he’s worked at nearly every restaurant job, from dishwashing to management. He’s a former sushi chef at Sunda, Billy Dec’s pan-Asian restaurant in River North (coincidentally, Dec is opening a second location this week in Fulton Market). Letheby is also a former assistant manager at Roka Akor.

    Letheby wanted to either be a director of a restaurant group or an owner by age 40. At 39, he felt he wasn’t close to reaching that goal and, alongside Yoo, the two felt stuck with their career trajectory. For the past 20 or so years, Letheby, whose family is Korean and Japanese, wanted to open an Asian sandwich shop, “where East meets West,” one that tapped into Asian American nostalgia. He had an idea for a tonkatsu sandwich on a brioche bun. Meanwhile, Yoo felt there was a lot of potential with sandos — Japanese-style sandwiches on milk bread. The two combined their ideas into what would become Sando Street. The two both take turns on the line and put together sandwiches that use special touches like kimchi aioli (made with a mix of Japanese Kewpie mayo and traditional American) or Buffalo hot sauce infused with shishito peppers. Beyond the sandwiches, there’s also rice bowls and crispy popcorn chicken. Letheby says he doesn’t anticipate the menu to change too much. At least not until they make more hires.

    A milkbread sando with fried chicken and pickled cucumbers.

    KFC (double-fried chicken thigh, gochujang sauce, pickled cucumbers with a choice of chili aioli slaw or pickled slaw).

    A beef sandwich on milkbread.

    Bulgogi (Korean-marinated thin-sliced beef ribeye, mozzarella, caramelized onions, sliced cabbage, kimchi aioli)

    The key to all sandwiches is the bread, and in this case, it’s the shokupan. Letheby and Yoo had a few tastings before picking a small operation, Crescent Bakery, out of suburban Arlington Heights, home to a sizable Japanese community. Letheby’s attitude is “if you have had something somewhere else, we’re trying to elevate it.” He calls their spam musubi as innovative. Traditional versions serve it with sushi rice. Instead Sando Street’s uses crispy rice noodles and a rice paper chip to provide a unique texture and flavor.

    Chicago has developed a reputation for sandwiches. No, it’s not time to stir a debate on what category a hot dog fits into, it’s about celebrating the tremendous variety the city offers its patrons. Folks know about the lore behind Italian beef, and lately, the traditional Italian sub, full of spicy meats, has been getting some love. Of course, being in the Midwest, Chicago showcases many of the region’s ethos while packing ingredients between two breads.

    But there’s more to the region as a new wave of sandwich makers using ingredients that traditionally don’t rest between buns. The previous tenant, Phodega, served a French dip sandwich in the style of a Vietnamese banh mi. Kasama puts a Filipino spin on Italian beef with shaved pork braised in adobo jus. Hermosa, which is one of two Cambodian restaurants in town, got its start with a lunch menu of sandwiches, like Thai moo ping and others, that blended a variety of influences. Chef and owner Ethan Lim has been focusing on family-style dinner service in recent years, but he’s hinted that he was to bring back the sandwiches. Before the pandemic, Kelly Ijichi had a stall inside Politan Row, the now-shuttered West Loop food hall. Mom’s also popped up at Marz Community Brewing with katsu sandwiches and more Japanese American comfort food. Fried foods seem like a popular vehicle as chef Margaret Pak has offered diners an Indian fried chicken sandwich at Thattu, her Keralan restaurant in Avondale. Zubair Mohajir serves a burger at Wazwan and Lilac Tiger in Wicker Park that’s both halal and has the texture and flavor of a South Asian cutlet.

    A milkbread sandwich with pickled veggies and fried eggplant.

    Crispy eggplant (panko-crusted Japanese eggplant, gochujang sauce, sliced cabbage, pickled slaw, pickled carrots).

    A sliced sando with spam and egg.

    Musubi (Spam, tamago omelet, crispy rice noodle, rice paper chip, seasoned nori, furikake, teriyaki glaze.)

    Earlier in February, Henry Cai and the recently rebranded 3LP (Cai says there are too many “3 Little Pigs” around the country) have focused on crispy fried chicken sandwiches that are marinated in Chinese spices, breaded, and then often drenched in a sauce. Authorities like Jeff Mauro, Food Network’s “Sandwich King,” have hailed the sandwich for bridging American and Chinese tastes. Now Cai, almost simultaneously with Charles Wong of Umamicue in Logan Square, has dropped two different tributes to Italian beef, using Chinese hot pot for inspiration.

    Sando Street is now part of this new sandwich flavor parade. Though they were slammed on opening weekend, Yoo and Letheby’s experience kept things calm. They had signage explaining the longer waits, and they were upfront with customers. Openings are hectic and exhausting, but they didn’t pass that feeling along to their guests. “That’s from experience,” Letheby says.

    “We’re definitely proud of what’s come of the first week,” he says. “We’re looking for even more of that in the future.”

    Sando Street, 1547 N. Ashland Avenue, open 11 a.m. to 4 p.m. Tuesday through Saturday.

    [ad_2]

    Ashok Selvam

    Source link

  • The One Ingredient That Makes My Fried Rice Extraordinary

    The One Ingredient That Makes My Fried Rice Extraordinary

    [ad_1]

    James ParkVideo Producer

    James Park is a food content creator, food personality, and social media strategist based in Brooklyn. He was professionally trained at the International Culinary Center. He loves to share his love and passion for Korean cuisine and culture, fried chicken, and all things noodles. He’s currently working on his debut cookbook that’s all about chile crisp.

    [ad_2]

    James Park

    Source link

  • The Easiest Korean Ground Beef Recipe – Oh Sweet Basil

    The Easiest Korean Ground Beef Recipe – Oh Sweet Basil

    [ad_1]

    This easy Korean ground beef recipe is a tasty dinner idea that is light on the budget but heavy on the bold Korean flavors! You’re family is going to love it!

    So, you need an idea for ground beef that isn’t casserole, taco, or soup? Yeah, me too, so I set out to make something wonderful and delicious and then couldn’t help myself and made it a budget friendly dinner idea too!

    I grew up with the same plate my entire life:

    And then I grew up and did the exact same thing with a few twists to our staple dinners that Mom had made:

    But then I got to thinking, just because it isn’t 1999 doesn’t mean that mom’s don’t want quick, easy and cheap dinner ideas. It just means they need them with a modern twist! So, Korean Ground Beef was born. It’s a cheaper version of bulgogi, and we love bulgogi!!

    I’ve made it with mushrooms, peas, peppers, and all sorts of additions but the truth is, it doesn’t need anything but ground beef, sauce and rice. It’s easy to make, even easier to freeze (both pre and post cooking) and all you have to serve is a little steamed veggie next to it.

    a photo taken over the top of a large bowl of steamed white rice topped with korean ground beef.

    Recommended Equipment

    Before You Begin…

    If you’re planning to serve this Korean ground beef over rice, then the first thing you will want to do is get your rice cooking. That way the rice will be ready when the beef is finished.

    Ingredients for Korean Ground Beef

    I mentioned that this recipe is budget-friendly so let me prove it now by listing out the ingredients you will need. Everything is easy to find at the grocery and might even be in your pantry already. Here is your shopping list:

    • Canola or Vegetable Oil: used to cook the ground beef and garlic
    • Ground Beef: You can also use ground chuck.
    • Garlic: adds flavor to the meat
    • Soy Sauce: adds Asian flavor and saltiness
    • Orange Juice: adds flavor and acidity
    • Brown Sugar: adds depth of flavor and sweetness
    • Sweet Chili Sauce: adds a little heat and sweetness
    • Toasted Sesame Oil: gives that nutty signature Asian flavor
    • Cornstarch: thickens the sauce
    • Green Onions: used for flavor and garnish

    The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe there.

    a photo of a bowl of korean ground beef served over the top of steamed white rice and topped with sliced green onions and sesame seeds.a photo of a bowl of korean ground beef served over the top of steamed white rice and topped with sliced green onions and sesame seeds.

    How to Make Korean Ground Beef

    This is a great weeknight meal because it comes together in about 20 minutes. The steps are super easy. Here is what to expect:

    1. Brown the meat: Start this recipe by browning the meat in a cast iron skillet with the garlic. Drain any excess grease.
    2. Make the sauce: Whisk all the ingredients for the sauce together and set aside until the meat is cooked.
    3. Combine: Add the sauce to the ground beef and let it simmer until the sauce thickens slightly.
    4. Serve: Pour the ground beef over rice and serve for dinner!

    The complete recipe can be found in the recipe card down below so keep scrolling for all the details.

    What to Serve with Korean Ground Beef

    We like to serve this delicious Korean ground beef over cooked white rice. It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles.

    A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great. Any vegetable side will totally work, or our yummy Asian cucumber salad!

    You could also serve this ground beef in lettuce leaves to make them lettuce wraps just like your chicken lettuce wraps!

    a photo of a large bowl of cooked white rice topped with saucy korean ground beef, sliced scallions and sesame seeds.a photo of a large bowl of cooked white rice topped with saucy korean ground beef, sliced scallions and sesame seeds.

    Storage Tips

    This recipe is a great recipe for freezing either before or after cooking it (perfect for meal prep!). To freeze it before cooking, whisk all the sauce ingredients together and freeze the sauce. Then when you are ready to make this recipe, pull the sauce out of the freezer. Let it sit at room temperature for about a half hour and then brown the meat combine. So easy!!

    To freeze it after cooking it, let it cool completely and then store the ground beef in a ziploc bag or freezer safe container. It will keep for up to 3 months.

    If you have some leftovers that you plan to eat in the next few days, store them in the refrigerator. They will keep for 4-5 days. Reheat them in the microwave for a quick lunch or dinner. You can also reheat them on the stove top. You may want to add a little beef broth to keep it from drying out.

    We have stepped out of the usual ground beef recipes and added a Korean twist to make a fabulous Korean ground beef recipe that is inexpensive and on the dinner table in less than 30 minutes! It is a weeknight family dinner winner!

    More Easy Ground Beef Recipes

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Description

    This easy Korean ground beef recipe is a tasty dinner idea that is light on the budget but heavy on the bold Korean flavors! You’re family is going to love it!

    Prevent your screen from going dark

    • Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.

      2 lbs Ground Beef, 4 Cloves Garlic, 1 Tablespoon Canola or Vegetable Oil

    • Whisk together the remaining ingredients.

      1/2 Cup Soy Sauce, 1/2 Cup Orange Juice, 1/2 Cup Brown Sugar, 1/4 Cup Sweet Chili Sauce, 2 teaspoons Toasted Sesame Oil, 1 Tablespoon Cornstarch

    • Pour the ingredients all over the beef and simmer until thickened slightly.

    • Serve over rice with steamed veggies and garnish with green onions.

      2 Green Onions

    Serving: 1cupCalories: 404kcalCarbohydrates: 21gProtein: 21gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 970mgPotassium: 401mgFiber: 0.3gSugar: 19gVitamin A: 61IUVitamin C: 9mgCalcium: 41mgIron: 3mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner, Over 500 Family Dinner Recipes Ideas

    Recommended Products

    [ad_2]

    Sweet Basil

    Source link

  • Netflix’s Kingdom is like if Game of Thrones and The Walking Dead had a TV baby

    Netflix’s Kingdom is like if Game of Thrones and The Walking Dead had a TV baby

    [ad_1]

    Kingdom opens ominously, with two attendants walking across a Joseon-era Korean palace’s courtyard to bring the king his meal. Once inside, the older attendant warns his young companion not to look into the king’s bedchambers while passing the food underneath the curtain. The young attendant can’t resist, and when he opens his eyes he’s dragged under the curtain by a snarling beast. It’s a dread-filled scene that grabs your attention, but Kingdom also uses that moment to set itself apart. Most zombie shows are centered around characters thrust into survival mode without knowing what caused the outbreak in the first place. In Kingdom, the original zombie is not just a known entity, he’s also being tended to by a royal staff.

    The rest of the intro reveals a lot of information in a short amount of time. A group of scholars has been posting flyers that the king is dead and it’s time for Crown Prince Lee Chang to ascend to the throne. But there’s an issue: Prince Chang’s mother was a concubine, and his current stepmother, Queen Consort Cho, is very pregnant. Her family has seized power with their new royal status, and they’ve rounded up and tortured these scholars to find out who’s behind their support of the prince. Meanwhile, Prince Chang has grown suspicious, and decides to find out the truth about his father’s mysterious recovery from smallpox.

    If that sounds more like a Game of Thrones plot than a zombie show, well, you’re right. Kingdom is really, at its core, a political thriller set in medieval times. The zombie stuff, well, that’s just part of the politics — until, you know, it isn’t.

    Photo: Juhan Noh/Netflix

    The brilliance of Kingdom is that it doesn’t rely on twists and aggressive plot machinations to drive the show forward. The core conflict is laid out in 15 minutes flat: The king is a zombie, the queen is pregnant with his baby, and the queen’s family has seized power that would be threatened if the crown prince were anointed as the new king.

    It doesn’t take much to realize who’s behind the zombification of the region’s ruler — but knowing the truth isn’t the same as proving it. Kingdom follows Prince Chang as he tries to collect evidence that he’s the rightful heir while avoiding the Cho clan’s guards, who are actively pursuing him. That alone would make for an exciting show. And then, of course, there are the zombies. As Prince Chang leaves the palace to find the doctor who treated his father, he discovers something even more terrifying: The king bit one of the doctor’s young assistants. We all know how that goes.

    With a tight two-season story written and directed by Kim Eun-hee, Kingdom plays out its political games in conjunction with a growing zombie threat. It’s gripping, smart, and subtle, pacing its story in snippets of dialogue for viewers to stitch together. It’s also full of incredible action, painful suspense (characters in the daytime walking over dormant nocturnal zombies under floorboards, etc.), and truly terrifying horror: Victim by victim falls to brutal isolated zombie attacks, until a proper horde grows big enough to assault the entire royal city. Kingdom is truly an equal mashup of two different genres, and the fact that it’s done so well feels like a miracle. Just be prepared for things to get gnarly — two guards are beheaded in the opening sequence for being traitors, and if that’s the sort of violence that’s unleashed in a human-to-human conflict, just wait until the undead come into the picture.

    [ad_2]

    Jesse Raub

    Source link

  • Candied Sweet Potatoes Are the Fall Dessert You Never Knew You Needed

    Candied Sweet Potatoes Are the Fall Dessert You Never Knew You Needed

    [ad_1]

    Top them on vanilla ice cream. (Just trust us.)
    READ MORE…

    [ad_2]

    Irene Yoo

    Source link

  • Lisa See’s ‘The Island Of Sea Women’ Is Set To Become A K-Drama

    Lisa See’s ‘The Island Of Sea Women’ Is Set To Become A K-Drama

    [ad_1]

    As soon as producer Joseph Jang read Lisa See’s novel The Island of Sea Women, he thought it deserved a screen adaptation.

    “I fell in love with the book right away,” said Jang, a producer with the Seoul-based production company IMTV. “I knew this was a story that we had to develop and make a screen adaptation because it had to be shown.” After Jang, an LA native, read the novel in English, he bought a Korean translation for his CEO Lee Young-sook. “She fell in love with it and we reached out to Lisa right away.

    See is the American author of On Gold Mountain: The One-Hundred-Year Odyssey of My Chinese-American Family, Snow Flower and the Secret Fan, Peony in Love, Shanghai Girls and The Tea Girl of Hummingbird Lane. Her 2019 novel The Island of Sea Women is a story about the friendship between two haenyeo—female divers—on Jeju Island before, during and after the Korean War.

    Such drivers traditionally began underwater training at a young age, learning to dive up to 65 feet deep and to hold their breath for over three minutes without diving equipment. They also learn not to inhale sea water or let themselves get entangled underwater, as such mistakes are often fatal. After the Korean War, when it was easier for girls to attend school, fewer women chose the arduous and dangerous life of a haenyeo. As a result, today, most of these divers are elderly and many work in the tourist industry, showing visitors what haenyeo used to do.

    “I know there are not many haenyeos left who actually do free diving for a living,” said Jang. “So that entire lineage and heritage is unfortunately slowly dying out. I think in that respect, just talking about haenyeos and letting the world know about this incredible society that existed on this beautiful island deserves to be shared on screen,”

    According to See, UNESCO listed the haenyeo as an Intangible Cultural Heritage of Humanity in 2016, but it’s anticipated that the culture will disappear within a decade.

    “How wonderful it would be if this television series could bring the unique culture of the haenyeo to the world,” she said. “With what I think is a great story of friendship, of love found, lost, and found again, with what will be exciting—and sometimes scary—scenes underwater as well as on land.”

    See’s critically acclaimed book also touches on the painful history of the 4.3 Incident, an incident in which protesters attacked Jeju police stations and in retaliation thousands of islanders were killed and many villages burned. No one was allowed to speak about the incident for years.

    “Unless you’re studying Korean history you don’t really know about that,” said Jang. “So, when I was reading it in the book it was shocking to me—as a Korean American—that these atrocities happened. Then to see it in this fictional world, with these characters and to see the impact it had on their lives, it made even more of a vivid impression.”

    The Island of Sea Women is not the first English language novel with Korean characters to be adapted for the small screen. Earlier this year Apple
    AAPL
     TV launched a series based on the novel Pachinko by Min Jin Lee. It was an international production set in New York, Tokyo and Busan. Jang sees the production of The Island of Sea Women as taking a more k-drama-centric approach.

    “I love Pachinko,” said Jang. “It was a great show, but we kind of felt like it was Korean but not Korean. We really want to make our series very Korean drama-esque. We will have Korean writers write it in Korean. Korean dramas are extremely emotional, very human-drama related and focused and character driven. Lisa has done such a tremendous job of building these characters that are so passionate and so emotional and we want to preserve that and maintain that in our story.”

    The show will differ from the usual one-season k-drama format. It’s being planned as a multi-season series set on Jeju Island.

    ‘We don’t feel that one season will be enough to tell all of the stories involved in the book, as far as developing the characters,” said Jang. “Obviously, when you have a novel as opposed to a series, it’s a totally different way of storytelling, so we’re working on seasonal and episodic breakdowns in our treatment.”

    During her first meeting with Jang, See was struck by his connection to the history and matrifocal culture of the haenyeo.

    “When I met with IMTV’s Young Sook Lee and Joseph on Zoom, I saw that the haenyeo have inspired them in the same way that they’ve inspired me,” said See. “The divers have incredible physical and psychological bravery, courage, persistence, and endurance. These characteristics not only help them confront the dangers of the sea, but have also gotten them through Japanese occupation, war, and other upheavals. Our world has been shaken by many upheavals these past couple of years. I hope the qualities that the haenyeo have shown in their lives on Jeju island can be an inspiration to people around the world.”

    The increasingly global popularity of k-dramas offers new opportunities for Korean storytelling and for IMTV, an independent production company that works with major Korean networks such as KBS, SBS, MBC.

    “This year IMTV shot a show with Netflix

    NFLX
     that is in post production now,” said Jang. “Our show was the second biggest budgeted show from Netflix Korea, so that was a really big deal. With Korean dramas becoming a global trend it’s given IMTV an opportunity to place ourselves on the global radar.”

    The Island of Sea Women has so far been translated into 16 languages.

    [ad_2]

    Joan MacDonald, Contributor

    Source link

  • KAFFNY Infinite Cinema 2017 Returns to Willamsburg Brooklyn for 11th Year on Saturday October 14th *Featuring Free Fashion Film Screening*

    KAFFNY Infinite Cinema 2017 Returns to Willamsburg Brooklyn for 11th Year on Saturday October 14th *Featuring Free Fashion Film Screening*

    [ad_1]

    ‘Korean American Film Festival New York’ explores the infinite connections between cultures through food, fashion, migration and cinema


    NEW YORK, New York, October 9, 2017 (Newswire.com)
    –
    KAFFNY Infinite Cinema will return to New York City for the 11th year on Saturday, Oct. 14. Held at the Brooklyn hotspot The Wythe Hotel Cinema from 1:00 p.m. until Midnight 12:00 a.m., the annual event will celebrate some of the most promising indie filmmakers of different cultures from around the world.

    This year, five distinct blocks of programming will approach the topic of Infinite Culture through specific lenses: INFINITE FOOD CONNECTION, INFINITE FASHION CONNECTION, WORLDWIDE KOREAN CONNECTION, INFINITE MIGRATION CONNECTION, and CRAZY, RICH ASIAN AMERICANS. Alongside the screening of 25 short films and two feature-length films, the audience will also get the opportunities to engage in meaningful discussions with the filmmakers during the moderated panel discussions.

    The past ten years of experience in telling Korean American stories helped KAFFNY to identify and find commonality with other stories at the intersection of all cultures. We are ready to evolve, with a new mission to identify unifying commonalities and bust cultural stereotypes by connecting voices through our shared experiences.

    Chung Tsang, President of KAFFNY

    “We are very excited about returning to New York and continue to celebrate the connection of cultures through films,” says Chung Tsang, the President of KAFFNY. “The past ten years of experience in telling Korean American stories helped KAFFNY to identify and find commonality with other stories at the intersection of all cultures. We are ready to evolve, with a new mission to identify unifying commonalities and bust cultural stereotypes by connecting voices through our shared experiences.”

    Previously named KAFFNY (Korean American Film Festival New York, a 501(c)(3) nonprofit), the group has recently rebranded as KAFFNY Infinite Cinema. For 11 years, it has explored cultural fusion through the medium of film. KAFFNY Infinite Cinema’s mission is to allow the audience to connect stories that are often missing from the mainstream narrative, allow the audience to engage in dialogue with the content makers to fuse a new understanding of our world, and hopefully inspire our audience to repeat this process by seeking out new ways to connect to a culture outside their own. Which is KAFFNY’s motto: CONNECT. FUSE. REPEAT.

    EVENT DETAILS

    The 11th Annual KAFFNY INFINITE CINEMA 2017

    • Venue: Wythe Hotel Cinema (80 Wythe Avenue, Williamsburg, Brooklyn, NY 11249)
    • Date: Saturday, Oct. 14
    • Time: 1:00 p.m.-12:00 a.m.
    • Official event site – kaffny.org
    • Tickets Online – $7-$15 per screening (3PM Fashion Film Screening FREE)
    • kaffny.eventbrite.com

    Sponsors:

    • viddsee.com (Asian shorts platform, Singapore)
    • Post Fin (DCP Services, Seoul)
    • Wythe Hotel Cinema (venue sponsor)
    • Karaoke City (venue sponsor)
    • 88rising (music partner)
    • Re/make (content partner)
    • Munchies (content partner)
    • Godmode music (content partner)

    A Complete list of films:

    On Saturday, Oct. 14 KAFFNY Infinite Cinema invites filmgoers to a one-day cinematic passport experience. Embracing the motto of CONNECT. FUSE. REPEAT. KAFFNY Infinite Cinema challenges its audience to discard notions of cultures as separate, discrete and insular, instead exploring the infinite possibilities of contact, fusion, and creation born from the mixing of different backgrounds. Let the screen transport your mind to new places, new practices, and new perspectives, leaving you entertained, challenged and confident to forge new relationships with those outside of your bubble.

    Five distinct blocks of programming will approach the topic of Infinite Culture through specific lenses with thematic panel discussions to follow.

    INFINITE FOOD CONNECTION – 1:00 p.m.

    On the menu of this program is a group of short fiction and documentary films highlighting the bonding power of food as a centerpiece of human nourishment. After the screening, we’ll have a panel to discuss the many different stories behind the people who make the food that we eat.

    Films include The Last Tip by Patrick Chen (4:36), Cooking With Granny by Caroline Shin (10:00), Shield by Yijie Mei (20:00), Kimchi Taco by Seran Kim (14:16), Migrant Kitchen by Sarah K. Khan (10:00), Refugee Chef by Ben Ferguson for Munchies (10:00).

    **FREE** INFINITE FASHION CONNECTION – 3:00 p.m. **FREE with RSVP**

    Go behind the glamour of the runway, exploring the lives of those who create the clothes and the nuanced relationship between self-expression and fashion. Stay woke on world fashion with this selection of short films. After the screening, we will have a panel to discuss ethical fashion and how the clothes we choose impacts people who make them.

    Films include Prince’s Test by Amy Park (5:20), Euna by Seung-Hyun Chong (18:24), Perception by Minu Park (2:13), Factory Man by Jihye Ku (4:33), En Route by Anman Cao (10:04), Made In Cambodia by Asad Faruqi for Re/make (9:33)

    WORLDWIDE KOREAN CONNECTION – 5:00 p.m.

    Shorts. Embracing KAFFNY’s legacy as a platform for narratives of the Korean and Korean Diaspora community, this is our 11th annual selection of both English and Korean language films. A few films focus on mental health & domestic abuse which we seek to discuss and explore after the screening.

    Films include I’m Here, Too by Eunsoo Jeong (5:00), Mom by Mingi Kim (8:00), Fractured by Arnold Chun (13:51), Angeltown by Nancy Liu (20:30), Tetsu Kono’s Crazy Routine by Sébastien Simon (16:30), Fault by Daniel Lee (10:17), Family by Seung-Hyun Chong (22:34)

    INFINITE MIGRATION CONNECTION – 7:30 P.M.

    U.S. Premiere for our centerpiece documentary screening of “Amsterdam Stories: West.” Join a modern day Lewis and Clark as they traverse American communities in various towns and cities named Amsterdam, reflecting on local history, individual struggles, and a poignant examination from the eyes of foreigners of the enduring legacy of the American Dream.

    Along with the short film Dear Mother, these stories that deal with issues of home, migration, and adoption. After the screening, we’ll have an interactive experience led by Kayla Tange, a performance artist and the subject of Dear Mother.

    Films include Dear Mother by Matthew Kaundart (3:45), Amsterdam Stories USA – West by Rob Rombout & Rogier van Eck (90:00)

    CRAZY, RICH, ASIAN AMERICANS? – 10:00 p.m.

    These two films tell two very different stories set around characters who are part of rich Asian American families. Is being rich and Asian American a blessing or a curse? Come to the screening and discussion afterwards as we try to find the answer to that question.

    Films include Lola by Isabella Tan (25:00), The Last Tour by Ryun Yu (71:00)

    About KAFFNY

    KAFFNY Infinite Cinema is a new international cinema festival platform dedicated to the exploring the infinite cultural connections that intersect in our world. Embracing the motto of CONNECT. FUSE. REPEAT. KAFFNY Infinite Cinema challenges its audience to discard notions of cultures as separate, discrete and insular, instead exploring the infinite possibilities of contact, fusion, and creation born from the mixing of different backgrounds. Let the screen transport your mind to new places, new practices, and new perspectives, leaving you entertained, challenged and confident to forge new relationships with those outside of your bubble. For more information, please visit: http://kaffny.org

    For media requests, please contact:

    Chung Tsang
    KAFFNY Infinite Cinema
    Tel: 201-496-4723
    Email: chung@kaffny.com

    Source: KAFFNY Infinite Cinema

    [ad_2]

    Source link

  • CogniFit Continues Its Growth in Asia and Brings Its Brain Fitness Solutions to South Korea

    CogniFit Continues Its Growth in Asia and Brings Its Brain Fitness Solutions to South Korea

    [ad_1]

    CogniFit launches in South Korea and now offers its cognitive tests and brain training to the top 3 Asian markets including Japan and China

    Press Release
    –


    updated: May 3, 2017


    New York, NY, May 3, 2017 (Newswire.com)
    –
    ​​CogniFit, a global leader in cognitive assessments and brain training applications, already offers its services in more than 100 countries and 16 languages (English, Spanish, Brazilian, French, Portuguese, German, Italian, Dutch, Serbian, Greek, Turkish, Arabic, Hebrew, Russian, Mandarin, and Japanese). Today, CogniFit is reaching Asia’s fourth-largest economy by releasing its brain training games in Korean.

    “CogniFit’s availability in South Korea is long overdue with their technologically advanced population, their aging demography, their video gaming culture and edtech enthusiasm.”, said CogniFit Chairman Nathanael Eisenberg. “CogniFit brain training applications can now better help South Korean seniors with age-related cognitive decline, as well as the younger population through the CogniFit for Education platform translated in Korean”. 

    “CogniFit’s availability in South Korea is long overdue with their technologically advanced population, their aging demography, their video gaming culture and edtech enthusiasm. CogniFit brain training applications can now better help South Korean seniors with age-related cognitive decline, as well as the younger population through the CogniFit for Education platform translated in Korean”.

    Nathanael Eisenberg, CogniFit Chairman

    South Korea, like many other industrialized nations around the globe, suffers from a rapidly aging population. Around 6.5 million out of the country’s 50 million population were 65 years or older in 2016. In the next 10 years, one out of five South Koreans will be retired, according to a Statistics Korea report in December 2016. As this population ages, CogniFit brain fitness solutions can help people maintain their brain health and better manage their cognitive function. It can also help users with memory, attention, coordination, perception, and reasoning. CogniFit cognitive assessments and brain training programs have been validated by the scientific community and independent universities around the world.

    Education is highly regarded in South Korean culture and is perceived as the means to climb up the socio-economic ladder. The schools a child attends can determine everything from social status to job opportunity. South Korean parents spend more on education (15% of their gross national product) than any other nation in the world. The country is a leader in leveraging technology in the classroom, by implementing devices such as tablets, LCD blackboards, and other high-tech products  with an educational component that reflect the ever-changing technology market, like the CogniFit for Education platform.  This digital platform includes a neurocognitive assessment and brain training program designed to help teachers assess, train, and track students’ cognitive progress through intelligent brain games. The program works by identifying the students’ strongest and weakest cognitive skills, and help improve those in need over time. 

    Watch an introductory video of the CogniFit Brain Fitness methodology directly on our YouTube page and learn more about the CogniFit for Education platform on our dedicated CogniFit page.

    For further inquiries and media interviews, please contact Molly Minchew at m.minchew@cognifit.com

    About CogniFit

    CogniFit is a global leader in developing online programs to assess and train core cognitive areas such as attention, memory, coordination, perception, and reasoning. As a digital health company, CogniFit specializes in scientifically validated cognitive tests and brain training programs, all available online at www.cognifit.com.

    CogniFit’s patented technology has been designed by an international team of scientists, neurologists, and psychologists who investigate and combine the latest discoveries on the brain with advanced adaptive algorithms and big data analytics. For over 15 years, CogniFit has been developing personalized brain fitness programs with leading scientific institutions and published its results in several peer-reviewed publications.

    Today a major vendor in the cognitive assessment and training market, CogniFit offers its programs to individuals and companies in various verticals, such as healthcare, education, research, health and wellness, driving, and human resources.

    Source: CogniFit

    [ad_2]

    Source link