Where To Get Perfect Korean Fried Chicken in Brooklyn
Plus: Minjae Kim’s favorite makgeolli, tip for sourcing Shepherd’s Purse, and more.
The Deligram shines a spotlight on the many incredible food artisans in New York and beyond, and we look to our friends to help us discover the best of the best every day. This week, we spoke to Seoul-born, New York-based artist Minjae Kim, whose work will be displayed at the Ace Hotel Brooklyn starting May 18th. (Don’t miss it!) Without further ado:
Minjae Kim’s Favorite Things
“I've always been a fan of Makgeolli growing up in Korea, so I never missed an opportunity when I stumbled into it at a restaurant or a store. But about 3 or 4 years ago, many Makgeolli brands began popping up in the U.S. and Alice's brand was by far the best. Their Greenpoint brewery isn't too far from my studio, so I began driving by and picking up bottles whenever I had an event in my studio.”
READ OUR STORY ABOUT HANA MAKGEOLLI HERE
Pelicana Chicken, $34, getsauce.com
“For years, I looked for Korean fried chicken in the U.S.without much satisfaction. This was until I tried the Original Crispy Fried Chicken with Level 2 Sweet and Spicy Sauce at the Pelicana Chicken located in Greenpoint. I'm quite lazy when it comes to food prep, so I've hosted multiple parties where I just had mounds of Pelicana Chicken. Works every time.”
Shepherd's Purse, $17, wooltariusa.com
“My go-to dish to make at home is Korean miso soup. I love visiting Korea in the spring because you have access to so many varieties of spring herbs which you add so much to the soup. Shepherd's Purse is one of my favorites and I looked for it everywhere: Hmart, Chinatown, even Korean grocery stores in LA. I would stumble upon articles saying Shepherd's Purses import to the U.S. was approved, but could never find the produce itself. I suppose it's tricky because the entire plant is served, including the roots, and that makes it tricky to import. Then I found this website, Wooltari which has it! It is scalded and frozen immediately, which I guess is the brilliant trick. Now I always have them in my freezer and can make my miso soups year-round.
Kim’s tips for making Miso soup at home: “The key is using dried anchovies for the broth and garnishing it with sliced Korean pepper. I also grow my own Korean Perilla on my patio just for miso soup. If you like fish cake (Japanese, Korean, or Taiwanese–they can all work) it adds a lot to the soup. You also need good rice and a rice cooker to complete the meal. I resisted it for years, but finally caved in and got a Cuckoo. I have warm rice in my kitchen around the clock. This is very important.”
“Nick is a Portland-based artist and I've been buying his ceramic housewares for a few years now. He's an absolute genius. They're beautifully made and so funny and I laugh every time I use them.”
Lapsang Souchong Tea
“I first tried this blend of tea when my friend Su Wu did a tea pop up in Mexico City called 'Tea Ahorita'. It has a unique smokey flavor that comes from its tea leaves being smoked over a pine wood fire. I was devastated when I ran out of the can I got from Su, but turns out it's pretty easy to find in any tea store, so now I have it all the time.”
You can find Kim at… Hart's
“I love going to Hart's. It's two blocks from my apartment. There are a lot of restaurants two blocks from my apartment, but none of them are as good. I love that you can just dip into the sauce of pretty much every dish served, and the drinks are good too.”
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Product images courtesy of the brands.