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FOOD CULTURE

  • Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)
    I am not by nature, one who measures carefully when cooking Korean food. I add and taste and adjust as I go along, so when I began posting Korean recip
  • Pork with Kimchi and Tofu
    Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group. Serves 4 Oil, for frying 7 oz (200 g) Chinese Cab
  • Korean Spicy Green Onion and Beef Soup (Yuk-Gae-Jahng)
    This is my mother-in-law’s signature dish. In her hands, simple ingredients of beef, green onions, chili powder and garlic become something complex,
  • Korean Burritos
    Courtesy of Joanne Choi, WeekofMenus Serves 4 (but easily expandable…make your own burrito bar.) 1 lb Korean marinated flank steak, cooked and rested
  • Dried Persimmon Punch (Sujeonggwa)
    Reprinted with the express permission ofTuttle Publishing, a member of the Periplus Publishing Group. Serves 4 2 in (5 cm) fresh ginger root, peeled an
  • Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)
    Courtesy of Joanne Choi, WeekofMenus This Korean soup uses a couple of skills that are good to master. One is making a suitable soup stock and the othe
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New Asian Restaurant News is a full English monthly, circulation of nearly 100,000 copies (96,008 copies at present), offering object distribution across the country, including the Asian theme Restaurant owners, operators and suppliers, food service director, chef, analysts, members of the media and other friends of Asian cuisine. The publication is not any commercial advertisements to featuring the latest catering industry news and trends, special report popular Asian restaurant concept, innova... Read More

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