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Korilla BBQ is Bringing Korean BBQ to the East Village

Korilla BBQ is Bringing Kimchi Burritos to the East Village

Korilla BBQ is Bringing Kimchi Burritos to the East Village
By: Kathryn Chou

If 2014 has taught us anything, it’s that literally any food can be made into a burrito, and kimchi is no different. Korilla BBQ‘s first brick and mortar location in the East Village plans to officially open sometime next week, and when they do there will be a bevy of Korean BBQ-inspired rice bowls, burritos and salads. According to Eater, mural artists Terry Galmitz was commissioned to cover the inside walls with scenes from the East Village.

View Article on NY Dining Guide

Korilla BBQ Opens Up in the East Village

Korilla BBQ Opened Last Night in the East Village

Korilla BBQ Opened Last Night in the East Village
By: Layla Khabiri

Korilla BBQ is now serving up Korean inspired DIY fare to the masses

EV Grieve reports that the brick and mortar location of the popular food truck, Korilla BBQ, is now open for business. The offers customers rice bowls, salads and wraps served with a choice of protein, rice, kimchi and sauces. Take a look at the menu, here.

As a homage to the restaurant’s East Village location, artist Terry Galmitz has painted murals on the walls commemorating scenes from local establishments like Stage Restaurant and McSorley’s.

View Article at NY Eater

Chef Shim Brings Korean Food to NYC Wine & Food Festival

Chef Shim Brings Korean Food to NYC Wine & Food Festival

By: Kate Kolenda

Chef Sungchul Shim taught eager crowds about the great depth of Korean cuisine at the Grand Tasting event at the 2014 NYCWFF.

Chef Sungchul Shim wants to show the world how diverse and delicious Korean food can be.

Shim knew he was destined to become a chef while in high school in Korea, and after graduating from The Culinary Institute of America
in 2006 he worked in some of this country’s best restaurants, including Le Bernardin and Per Se in New York.
Now the executive chef of Neta in the West Village, Shim fuses the tastes of his upbringing, the fresh, classic ingredients of sushi,
and his masterful French technique to give guests a dining experience the likes of which they have probably never had before.

Chef Shim partnered with the Korean Food Foundation at the Grand Tasting event on Saturday and Sunday
of the New York City Food & Wine Festival. There he served succulent pork belly that had been braised for six hours
with fried lotus root chip, pickled greens, and a very complex ssamjang sauce.
He incorporated his classic French training by sweating the onions and garlic for two hours before adding them to the sauce,
which further deepened the flavors of the dish.

“Many Korean chefs like to use French technique to make a pretty plate,” said Shim, “but it has to taste good, too.”
When asked to identify his favorite part of the Grand Tasting, the chef replied,
“I like the opportunity it gives me show the depth and adaptability of Korean cuisine.”

View Article at The Daily Meal

Makgeolli Cocktail Tasting at Soju Haus Featured in Examiner

Korean Spirits: So Much More Than Just Soju

Korean Spirits: So Much More Than Just Soju
By: May S. Young

Ok, I have a confession to make: I am not a boozer.

My family’s lineage does not allow me to enjoy a tipple like most people. I am so sensitive to the taste of alcohol and its effects, I usually opt out for an ice tea. But let me tell you something about Korean spirits and cocktails, they are very tasty, you have to be very careful with your intake.

That is not to say it’s a bad thing. For most Americans when it comes to Korean spirits, they only know of Soju. Sammy Lee, the General Manager of Public Relations at the Korean Food Foundation, wanted to introduce other forms of Korean spirits such as Makgeolli. What makes Makgeolli stand out from other spirits is has a pro-biotic agent which aids digestion during or after a meal. At a recent tasting event located at New York City’s Soju Haus, there were recipe demonstrations of how to make a very tasty cocktail with Makgeolli.

Makgeolli is a wine made from fermented rice or wheat. It looks like milk, but it packs a very smooth taste and it has 6%-8% alcohol by volume. Mixologist, Juno Moon, was on hand to demonstrate how easy it is to create your very own Makgeolli cocktail. New York Times food writer, Melissa Clark, joined in making and tasting this unique cocktail. She and a fellow guest took turns in making a Ginger Makgeolli Cocktail. The end result of this cocktail was a smooth, milky taste with the freshness of the ginger. Local television host, Michelle Park was also present to give everyone a cultural perspective of the importance of the pairing of cocktails and a variety of dishes being presented.

Executive Chef, Sunchul Shim from Neta Restaurant, curated and prepared dishes that paired with Makgeolli. The dishes served were Kimchi-jeon, Haemul Pajeon (seafood pancake),Dotorimuk (acorn jelly salad) and Bossam (braised pork belly). The Bossam was the clear winner of the evening. The preparation of the pork belly made it so tender to the point it literally melts in your mouth.

When you put food and drink together with a group of people, interesting conversations abound. Musician and media host, Grace Subervi, explained how she fell in love with Korean cuisine by the way of watching Korean dramas on television. Although she is of Latino descent, that didn’t stop her from learning the Korean customs, language and culture. Matt Bruck, founder ofJoios, shared his upbringing experiences in Tenafly, New Jersey. He remembered there were a lot of Korean students at the school he attended. It is not uncommon for Matt to be invited by Korean families to enjoy plates of Japchae. Another guest stated she was a Korean adoptee to an American family. Sadly, her adopted family never gave her an exposure to her own culture when she was just a child. Exploring Korean cuisine was one way for her to reconnect with her roots.

You can experience the Korean cultural connection with this easy recipe for a Ginger Makgeolli Cocktail that you can make at home.

Ingredients: