Interview Archives - Kimchi&Basil

Crying in H mart: Memories of Food and Grief with Michelle Zauner

May 23, 2021

Today we spoke with Michelle Zauner, musician who performs under the name of Japanese Breakfast, about her acclaimed book "Crying in H mart". A memoir about grief, identity and food. In "Crying in H Mar...

Interview with Fräulein Kimchi

February 12, 2021

Interview

Today we are in Berlin to meet Lauren Lee aka Fräulein Kimchi , Korean American chef who has turned her passion about food in one of the best fusion and street food Korean restaurant in Germany. Photo b...

Dream eat – lunchboxes with memories and nostalgia

December 5, 2020

Interview

Dosirak (도시락) are characteristic Korean lunchboxes that include a full meal, including rice, soup, meat or fish and side dishes (banchan). These complete and nutritious lunchboxes are usually prepared by mothe...

Fabrizio Ferrari – Al Porticciolo 84

October 7, 2020

Interview

At the beginning of this year we met Chef Fabrizio Ferrari in his restaurant "Al Porticciolo 84" in Lecco (1 Michelin star). He fell in love with Korean food many years ago, thanks to his Korean sous chef. ...

Seoul in a bottle – Hangang Brewery

September 13, 2020

Interview

Hangang Brewery lies in Seoul within Seongsu-dong district, once filled with shoe factories and now redeveloped by street artists and the presence of cafe and restaurants instead of neglected old buildings. Cl...

Makku – Korean drink between tradition and innovation

July 30, 2020

Interview

It would be reductive defining Makku as any makgeolli brand. Makku is a concept where past and present coexist, it draws with both hands in craft tradition but it stands out with its minimal and attractive des...

Kim Minseon of OME cooking lab

June 14, 2020

Interview

Attending a food class while visiting Korea is one of the activities to recommend to learn more about Hansik and to taste delicious food. Today we sat down with Kim Minseon, CEO and Chief instructor at OME coo...

Korean startup develops innovative kimchi seasoning

May 11, 2020

Interview

Today we sat down with Sun An, the CEO and founder of the 'Seoul Sisters' brand. Her company Food Culture Lab has developed the innovative "Kimchi seasoning mix", a vegan kimchi flavoured dressing soon to be ...

Mauro Seu – Italian chef promotes Korean food across the world

February 11, 2020

Interview

I have met Chef Mauro Seu for the first time in Milan, during an event organised by Hansik Foundation to promote Korean food. On that occasion we talked a lot about our common passion for Korean cuisine and aft...

Thursday Kitchen – New Korean food in New York

November 16, 2019

Interview

New York is a city where you can easily satisfy your craving for Korean food, thanks to the presence of many traditional Korean restaurants. In Thursday Kitchen restaurant instead, the Korean food and ingredien...

Interview with Ven. Sun Jae – Master of Korean temple food

October 16, 2018

Culture and History, Interview

"Flavors of Korea" event took place few days ago in Milan, Italy. The festival, organised by KFPI (Korean Food Promotion Institute) gave the chance to visitors, chefs, journalists and bloggers to learn more abo...

Yukjeon Hoekwan – Unique recipe and family tradition

March 21, 2018

Interview, Review

Visiting family restaurants are a unique opportunity to experience delicious food and learn more about the culture of a certain country. These kind of restaurants in Korea are no exception, ...

Keungiwajip – Interview with Michelin star chef

November 6, 2017

Interview

Today we met with Han Yeongyong, Head Chef and owner of Keungiwajip, a one-Michelin star restaurant specialized in a delicious crab dish called Ganjang gejang (간장게장). Opened by his famil...

Josephs Korea – Modern Korean Pop up restaurant

July 4, 2017

Events, Interview

In the last few years Korean food has grown in popularity and more people abroad are appreciating its unique flavors and ingredients. Many chefs are proposing Korean inspired dishes and the use of traditional K...

Interview with Haenyeo of Jeju island

January 29, 2017

Culture and History, Interview

One of the Jeju treasures is the traditional figure of the haenyeo 해녀, the female divers of the island. For centuries the female divers had a key role in the economy of the island by harvesting shells fish and...

Science of Hansik – Korean food research institute

January 14, 2017

Interview

Korea Food Research Institute is a government funded entity established in 1988 so as to contribute to the development of food, agriculture, forestry and fisheries industries and to the improvement in...

GRE-EAT market – eat great, be great

December 9, 2016

Interview

Today we have met Suh Ran Park, founder of GRE-EAT market, a collaborative project that aims to increase awareness about healthy lifestyle and food in Korea by connecting food professionals, organic f...

Parc restaurant – Mother’s food and more. Interview with Pak Mogua

August 19, 2016

Interview

Home food is a very important part of Korean cuisine and in the last few years we have witnessed the opening of many restaurants in Korea that offer comfort home dishes. Today we interviewed Pak Mogua, one of t...

Introducing fermentation with Onggi – Eliefs

August 3, 2016

Culture and History, Interview

Today we introduce our readers to Eliefs a great project started in the Netherlands aiming to bring beautiful and eco-friendly sustainable products based on Asian philosophy and culture to Western markets, ins...

Interview bburi kitchen – explore local and seasonal Korean ingredients

June 9, 2016

Culture and History, Interview

During my last trip to Korea I had the pleasure to meet the minds behind bburi kitchen project. Seoyoung and Sonja started this project a bit more than a year ago, traveling across Korea to re-discover seasonal...

Science of Hansik - Korean food research institute

Crying in H mart: Memories of Food and Grief with Michelle Zauner

Interview with Fräulein Kimchi

Dream eat – lunchboxes with memories and nostalgia

Fabrizio Ferrari – Al Porticciolo 84

Seoul in a bottle – Hangang Brewery

Makku – Korean drink between tradition and innovation

Crying in H mart: Memories of Food and Grief with Michelle Zauner

Interview with Fräulein Kimchi

Dream eat – lunchboxes with memories and nostalgia

Fabrizio Ferrari – Al Porticciolo 84

Seoul in a bottle – Hangang Brewery

Makku – Korean drink between tradition and innovation

Kim Minseon of OME cooking lab

Korean startup develops innovative kimchi seasoning

Mauro Seu – Italian chef promotes Korean food across the world

Thursday Kitchen – New Korean food in New York

Interview with Ven. Sun Jae – Master of Korean temple food

Yukjeon Hoekwan – Unique recipe and family tradition

Keungiwajip – Interview with Michelin star chef

Interview with Haenyeo of Jeju island

Science of Hansik – Korean food research institute

GRE-EAT market – eat great, be great

Parc restaurant – Mother’s food and more. Interview with Pak Mogua

Introducing fermentation with Onggi – Eliefs

Interview bburi kitchen – explore local and seasonal Korean ingredients

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