Hannah Bae’s “Toasted Rice” flavor won the popular vote at the 2016 Hester Street Fair, motivating her to start Noona’s Ice Cream.
At J&H Farm, Sandra Kim makes fresh Korean food that has customers flocking.
The mother and son duo ferment, batch, pack and label from their Brooklyn kitchen.
As you may already know, we’ve teamed up with Brooklyn Brewery for this Wednesday’s “How to Prepare a Korean Feast” event. We’re happy to be joining with a few local Korean food specialists, including the much-loved Kimchi Taco, who will share demos, discussion, and (our favorite) samples. And only $5!
Hungry? Our events calendar has loads of Edible events around the city, like a Korean food fandango, craft brewing in Queens (it IS Good Beer month, after all), and BBQ prowess! Here’s what’s happening this week:
Fifty gallons of fermenting cabbage.
Moim, Park Slope’s lovely Korean meditation, pours a libation sensation. The ginseng sojutini ($15) tastes like vodka and sake had a love child, but…