Feast on L.A.-style kalbi and kimchi slaw

‘Korean food is that 'kapow' in the mouth,’ Everyday Korean co-author Kim Sunée says. ‘It has such bold flavours - there's nothing subtle about it’

READ THE FEATURES ONLINE, ON THE NATIONAL POST:
— Cook this: L.A.-style kalbi — marinated short ribs — from Everyday Korean
— Cook this: Crunchy and tangy kimchi slaw from Everyday Korean
— Cook this: Green onion and seafood pancakes a speedy snack from Everyday Korean
— Bold and fresh, authors share modern Korean fare designed for the Western kitchen

PUBLISHED IN PRINT:
National Post: Feb. 22, 2018; page B7
Vancouver Sun: March 14, 2018; page C4
Calgary Herald: March 14, 2018; page C3
Edmonton Journal: March 14, 2018; page C3
Saskatoon StarPhoenix: March 14, 2018; page C5
Windsor Star: March 14, 2018; page C3
Ottawa Citizen: March 14, 2018; page C4
Montreal Gazette: March 14, 2018; page C3
Brantford Expositor: April 5, 2018; page D4
London Free Press: April 28, 2018; page C16

↑Back to Top