Latest news with #Chae
The Age
13 hours ago
- Entertainment
- The Age
Sogumm is part of a new wave of venues reimagining home-style Korean cooking
Previous SlideNext Slide Sogumm, owned by Changhoon 'Kimi' Kim and his wife Suhyun 'Su' Kim (Gimlet, Hazel) is part of an emerging subset of Melbourne venues – including Chae and Ondo – that focus on the more understated strands of Korean cooking. Vegetarian bibimbap is Kimi's signature. Rice is seasoned with doenjang and topped with spinach, bean shoots, zucchini, mushrooms and a Korean mountain herb called chwinamul. Wagyu bibimbap is made with yukhoe, a raw beef dish similar to tartare, and seasoned with ganjang. Gomtang, a clear beef broth, is the sort of dish you'd love to eat when you're sick. With thinly sliced brisket, shin shank and beef tendon served over a mound of rice, it's a study in restraint, seasoned only with salt. The spicy cold noodle dish bibim guksu spotlights gochujang as a punchy contrast to abalone and calamari.
Sydney Morning Herald
13 hours ago
- Entertainment
- Sydney Morning Herald
Sogumm is part of a new wave of venues reimagining home-style Korean cooking
Previous SlideNext Slide Sogumm, owned by Changhoon 'Kimi' Kim and his wife Suhyun 'Su' Kim (Gimlet, Hazel) is part of an emerging subset of Melbourne venues – including Chae and Ondo – that focus on the more understated strands of Korean cooking. Vegetarian bibimbap is Kimi's signature. Rice is seasoned with doenjang and topped with spinach, bean shoots, zucchini, mushrooms and a Korean mountain herb called chwinamul. Wagyu bibimbap is made with yukhoe, a raw beef dish similar to tartare, and seasoned with ganjang. Gomtang, a clear beef broth, is the sort of dish you'd love to eat when you're sick. With thinly sliced brisket, shin shank and beef tendon served over a mound of rice, it's a study in restraint, seasoned only with salt. The spicy cold noodle dish bibim guksu spotlights gochujang as a punchy contrast to abalone and calamari.
Korea Herald
10-06-2025
- Politics
- Korea Herald
Prosecution, CIO ramp up investigation into Yoon ahead of special counsel probe
The prosecution and the state anti-corruption agency are intensifying their investigations into former President Yoon Suk Yeol ahead of the launch of an independent special counsel probe. The ongoing inquiries center on allegations of insurrection, treason and obstruction of a military investigation. According to the prosecution's investigation team, led by Seoul High Prosecutors' Office chief prosecutor Park Se-hyun, the prosecutors have obtained key evidence, including phone server-related data from Yoon's secure phone lines and CCTV records from the Presidential Security Service on Monday. Since January, the investigation team has attempted to secure such records more than once through search warrants, but the PSS denied previous requests, citing the Criminal Procedure Act. The act bans any seizure and search attempts in a place where secret military matters are held, including the presidential residence, without the permission of the authority in charge. The PSS decided to cooperate with the prosecution, which on May 29 initiated another attempt to secure more evidence to substantiate charges against the former president. And the additional digital data stored on the server is reportedly taking time to access, as the PSS is making a voluntary submission while coordinating with the prosecution. The Corruption Investigation Office for High-ranking Officials, which is investigating Yoon's alleged interference in a military investigation into the death of Cpl. Chae Su-geun, also requested additional phone records from the presidential office on Monday. Chae is a marine conscript who drowned during a rescue mission in 2023. The Democratic Party of Korea claimed that Yoon tried to hinder an investigation into Lim Seong-geun, the then-commander of the deceased marine's division, and his possible negligence or other wrongdoings in Chae's death. The anti-corruption investigative agency previously secured data related to a specific phone number, which is suspected to be associated with Yoon's private office or workroom. The number was allegedly used to call then-Defense Minister Lee Jong-sup and the marine's case, scheduled for transfer to the police at the time, was suspended shortly thereafter. The CIO suspects Yoon instructed the former minister to delay the transfer of the case via phone. The CIO is reportedly receiving evidence necessary to identify the origin of the phone number. "The agency will transfer the necessary records once the special counsel probe is launched. But, until special prosecutors are appointed, we are committed to investigating the case thoroughly," the CIO official said in a press briefing on Tuesday. Though the National Assembly approved the special counsel probe bills on June 5, both the prosecutors and the state anti-corruption agency pushed ahead with their investigation to ensure there is no investigative gap in the probe. The prosecution, the CIO and the police are required to comply with the special prosecutors' request for investigative records, evidence or the transfer of cases currently under trial. The extent to which the special prosecutors will take over the martial law-related cases is expected to be decided after the special counsel probe is formally activated. Meanwhile, the police are likely to consider an arrest warrant request for Yoon as the former president continued to defy the summons. The police's special investigation unit announced Monday that a second summons was sent to Yoon. 'We requested that he appear for questioning on June 5, but Yoon's legal team rejected the summons. We asked him to comply with the second summons on Thursday,' the police officer said in a press conference held on Monday. Police typically request an arrest warrant if a suspect fails to respond to the third summons The police reportedly claimed that there is nothing more to share in regards to the possible arrest warrant since only the second summons has been issued. But it vowed to take the utmost efforts to conduct all possible investigations. While denying the former president's alleged criminal offenses, Yoon Kab-keun, one of Yoon's legal representatives, insisted Monday that the investigation can be carried out in a written questionnaire, suggesting Yoon is unlikely to comply with the summons.
Los Angeles Times
31-05-2025
- Entertainment
- Los Angeles Times
What this tiny restaurant in Australia reveals about L.A.'s Korean dining scene
At the end of a nearly two-week trip to Melbourne, Australia, early last month, I drove with a friend 50 miles outside the city to a rural town with the amazing name of Cockatoo. She teetered her pickup truck at the edge of a steep driveway, double-checking the address to make sure we were in the right place. She inched her way down to park and we walked the short path to a house nestled in the woods. Yoora Yoon greeted us at the door and welcomed us inside. We had made it to our Saturday lunch destination: Chae, a six-seat restaurant centered on the talents of Jung Eun Chae, to whom Yoon is married. Yoon stood at the crook of the L-shaped counter where the diners had settled and introduced Chae as she quietly glided between tasks in the open kitchen we sat facing. Then he left the room. Chae placed pots of ginseng tea on burners in front of us. We were in her hands. A trio of bites comprised the first of seven courses. Sanjeok can refer to skewered meats and vegetables; Chae reconceived the dish as minced chicken marinated in ganjang (the Korean version of soy sauce that Chae makes herself) and pan-fried. She hid a lightly candied walnut half in its center for crunch. It was flanked by two jeon, or fritters. One was a loose ball of shrimp and julienned king oyster mushrooms nipped with spring onion and chile, flattened where it had browned in the skillet. The other was a zucchini coin cooked in translucent egg batter. Each was a microcosm of mixed textures and savory flavors. I looked over with 'ok, wow' raised eyebrows at the friend next to me, Besha Rodell. Longtime food-obsessed Angelenos will remember Besha as the last food critic for L.A. Weekly, from 2012 to 2017. She's currently the chief restaurant critic for the Age and Good Weekend in Melbourne, and this month her memoir 'Hunger Like A Thirst' was published. We've been close for 20 years and shared many exceptional meals. Chae was shaping up to be one of them. A stone bowl filled with more diverse tastes arrived next. Pyeonyuk, striated pork meat and fat pressed into square slices for satisfying chew. Yukhoe, a tangle of chopped raw beef glossed with just-made sesame oil. The dish often includes Asian pear; Chae spritzed it instead with a fermented apple extract she had concocted. Cilantro leaves dressed in nutty perilla oil acted as mulchy contrast against poached octopus and a ojingeo-jeot, squiggly fermented squid. In the center of the plate, to season and balance the tastes, was a dense pool of cho-gochujang, a vinegared variation on the ubiquitous Korean chile paste. Chae had made this, too, from the very building blocks of Korean cuisine: She ferments her own meju, the bricks of crushed soybeans also used to craft ganjang and doenjang, the paste analogous to miso. I'm generally a fast eater. This collage of small dishes, where every element felt so considered, managed to slow me way down. Something beautifully simple followed: chicken noodle soup, its poultry-intense broth sharpened only by thin triangles of radish kimchi. Chae, who was born in Seoul, had been working in Melbourne fine dining when she injured her ankle in a motorcycle accident, forcing her to step away from the extreme demands of kitchen work. She was considering her next move when she watched the season-three episode of 'Chef's Table' on Netflix about Buddhist nun-chef Jeong Kwan, who lives and teaches at the Baegyangsa temple in South Korea. Moved by the clarity of her philosophy and relationship to nature, Chae went to study with her. It set the path for her tiny home-based restaurant, where she would make her own jangs — as she remembered her mother doing in her childhood — and serve meals only two days a week. I read up on all this after my meal with Besha, but aspects of the cooking registered as familiar even in the moment. Kwang Uh, the chef and co-owner of extraordinary Baroo in Los Angeles, also studied with Jeong Kwan; he met his wife and business partner Mina Park at the temple. With a couple of day's notice, Uh will make a vegetarian or vegan version of Baroo's set menu. When I think of its bowls of wondrous, seaweed-seasoned rice and banchan of seasonal vegetables, and treasures like dried acorn jelly with the thick chew of cavatelli, I can trace the through-line of Jeong Kwan's influence to both chefs. I'm remembering Chae's finale of rice crowned with spinach and mushrooms and sides of kimchi and spicy radish salad; she served it alongside jeongol (hot pot) of mushrooms and croquettes of minced beef and tofu. Los Angeles, we all know, is blessed with one of the world's great Korean dining cultures. If I'm hungry for jeon of many shapes, I can head to HanEuem in Koreatown. For soup that seemingly heals all ills, we have Hangari Kalguksu. For chefs that turn the essence of Korean cuisine into personal, meditative tasting menus, we have Uh at Baroo and Ki Kim at his new Restaurant Ki. And still: How rich to have a meal, on the opposite side of the world, that expressed another side of the culinary Korean diaspora unlike anything I've experienced. The economics of a small operation like Chae's must sometimes feel precarious. But the impressive structure and flow of the meal, balanced with a forested home environment in a room full of honeycomb-colored woods, was singular. Would a chef anywhere in the Los Angeles area be able to age meju, produce their own jangs and serve meditative meals to a tiny number of people? Unlikely, but if nothing else, it reminds me that the Korean dining possibilities here are inexhaustible. I'll be writing more in detail about my time eating in and around Melbourne in the coming months. Australia is on our minds at the Food section this weekend since the Times and Tourism Australia will present the 2nd Annual Great Australian Bite on Saturday, featuring chefs Curtis Stone of Gwen and Pie Room and Clare Falzon visiting from Staġuni above Adelaide in South Australia. The event has sold out, but food reporter Stephanie Breijo wrote about the Malibu property where Stone will host the event — and where he's building a new lifestyle empire.
Yahoo
27-05-2025
- Business
- Yahoo
Yoshiharu Partners with Good Mood Studio and Wealthrail to Enter U.S. Real Estate Market
Real Estate Development and Digital Asset Ventures to Accelerate Future Growth BUENA PARK, Calif., May 27, 2025 (GLOBE NEWSWIRE) -- Yoshiharu Global Co. (NASDAQ: YOSH) ("Yoshiharu" or the "Company"), a restaurant operator specializing in authentic Japanese ramen & rolls, today announced its entry into the U.S. real estate market with partners Good Mood Studio and Wealthrail, aiming to build on its traditional ramen business by securing new engines of growth. Yoshiharu has signed a strategic Memorandum of Understanding ('MOU') with Good Mood Studio, a real estate firm with a proven track record of over 1,400 successful property flips. Additionally, Yoshiharu plans to invest approximately $2 million to acquire a 10% stake in Wealthrail, a real estate tokenization platform founded by Good Mood's founder. Through this partnership, the companies will jointly pursue real estate development and digital asset ventures. James Chae, Yoshiharu's President, CEO and Chairman of the Board, stated, 'Compared to existing Nasdaq-listed PropTech companies, Yoshiharu stands out with its proven on-the-ground expertise, real asset–focused investment structure, and a differentiated expansion strategy rooted in Security Token Offering ('STO') and AI-based technologies. 'The U.S. real estate market remains the largest and most attractive in the world, drawing strong interest from global investment firms and overseas STO companies for potential collaboration. Leveraging this momentum, we aim to position the company as a leading PropTech player in the U.S. market over the mid to long term. We have now acquired two residential properties through Wealthrail and plan to expand joint operations and acquisitions within the year to diversify our revenue and establish a solid foundation for long-term growth,' concluded Chae. About Yoshiharu Global Co. Yoshiharu is a fast-growing restaurant operator and was born out of the idea of introducing the modernized Japanese dining experience to customers all over the world. Specializing in Japanese ramen, Yoshiharu gained recognition as a leading ramen restaurant in Southern California within six months of its 2016 debut and has continued to expand its top-notch restaurant service across Southern California and Las Vegas, currently owning and operating 15 restaurants. For more information, please visit Forward Looking Statements This press release includes certain "forward-looking statements" within the meaning of the Private Securities Litigation Reform Act of 1995, including without limitation, statements regarding our position to execute on our growth strategy, and our ability to expand our leadership position. These forward-looking statements include, but are not limited to, the Company's beliefs, plans, goals, objectives, expectations, assumptions, estimates, intentions, future performance, other statements that are not historical facts and statements identified by words such as "expects", "anticipates", "intends", "plans", "believes", "seeks", "estimates" or words of similar meaning. These forward-looking statements reflect our current views about our plans, intentions, expectations, strategies and prospects, which are based on the information currently available to us and on assumptions we have made. Although we believe that our plans, intentions, expectations, strategies and prospects as reflected in, or suggested by, these forward-looking statements are reasonable, we can give no assurance that the plans, intentions, expectations or strategies will be attained or achieved. Forward-looking statements involve inherent risks and uncertainties which could cause actual results to differ materially from those in the forward-looking statements, as a result of various factors including those risks and uncertainties described in the Risk Factors and Management's Discussion and Analysis of Financial Condition and Results of Operations sections of our filings with the SEC including our Form 10-K for the year ended December 31, 2024, and subsequent reports we file with the SEC from time to time, which can be found on the SEC's website at We caution readers not to place undue reliance upon any such forward-looking statements, which speak only as of the date made. The Company undertakes no obligation to update these statements for revisions or changes after the date of this release, except as required by law. Investor Relations Contact:Larry W HolubDirectorMZ North AmericaYOSH@ 312-261-6412Sign in to access your portfolio
