Johnny Clark
Consciousness and Cooking with Korea's Yim Gi-Ho
“From a young age, I let nature lead the way,” says chef Yim Gi-Ho, whose healing approach to cooking was formed when he worked as a kitchen apprentice in Buddhist temples.
MUNCHIES Presents: Parachute
Eat your way through Seoul with Parachute, one of the best restaurants in Chicago.
Seared Steak with Kale, Roquefort, and Oyster Tapioca Recipe
The dish echoes what I've learned from the simplicity of Korean cooking and the improvisation of Le Chateaubriand.
No One Wants Milkweed Juice at a Neighborhood Restaurant
Chicago is a very segregated city in both class and food culture—it’s either hot dogs and tacos or a $700-per-person dinner. Where I learned how to cook with real spontaneity was the mountainsides of South Korea.
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