Don’t Break the Peel
Halmoni didn’t tell me she loved me. Her love could be seen in the work of her hands.
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Kalbi, Maybe
Sure, the food is delicious, but it’s that sense of community that makes Korean barbeque what it is.
Korean Comfort Foods of Our Pandemic Dreams
Columnist Noah Cho on pandemic food cravings, home cooking adventures, and much-missed restaurants.
Gettin’ Jigae With It
You can turn almost nothing but kimchi and liquid into something vibrant and nourishing to eat—something that everyone seems to want right now.
My Father Lives in Me: On the Lion King, Grief, and Resemblance
“My father, was alive, in me—in my reflection, in my voice, in my posture.”
Banchan, the Only Food I Like to Share
“You can tell a lot about a Korean restaurant based on the banchan it offers.”
My Harabeoji Taught Me It’s Always Better to Add More Garlic
Harabeoji’s favorite thing to eat, and the thing to which he attributed his long life, was raw garlic.
Soleil Ho, San Francisco Chronicle’s Restaurant Critic, on Food, Fusion, and What’s Often Lost in Translation
“Dealing with someone else’s culture, someone else’s media, and trying to Americanize it is something I can’t understand.”
Burning Your Mouth to Spite Your Heart
I need something that is going to tingle, tell me the food is alive. Because I want to be alive, too.
Japanese Breakfast, a.k.a. Michelle Zauner, Talks with Noah Cho About Food, Family, and Grief
“I found myself dwelling on these parts of Korean culture as a way to reconnect with my identity and also the memory of my mom.”