Kimchi and Cheese: How crisis made dairy dominate Korean cuisine
The spicy stewed pork ribs emerged from the kitchen. Two attractive TV hosts gawked at them in wonder. They gazed at a dish of decadence. … Read more
The spicy stewed pork ribs emerged from the kitchen. Two attractive TV hosts gawked at them in wonder. They gazed at a dish of decadence. … Read more
The first-place winner of the recent Korean Sensation Culinary Contest at The Culinary Institute of America’s Napa Valley campus is neither a traditional North American … Read more
One of the greatest longlasting gripes of expats, chefs, and especially bartenders in Korea is the utter non-presence of limes. Whenever I see limes at … Read more
Different sources of water have tortured the tongues of tea lovers for centuries and proved problematic for my late grandmother’s pickles. But health experts increasingly … Read more
South Korea is attracting more Jewish business travelers, diplomats, members of the military and English teachers, but there is a lot of misunderstanding over what … Read more
by Tammy Since December 2009, Annie Chun’s — yes, she’s a real person — and CJ Foods stirred up some controversy over the debut of … Read more
The past few years I have spent my free mornings walking up the leg of Gwanak Mountain that’s behind my house. It’s an easy thirty-minute … Read more
Open markets and street food stalls have been selling some nice plump figs (Muwhagwa 무화과) this month. They ain’t cheap. One stall was selling four … Read more
Wan Yan Ling, the Grocery Ninja at Serious Eats, explores the controversial questions about Korean acorn jelly (DotoriMuk 도토리묵) that everyone wants to know. And … Read more
I’ve tasted a new flavor this winter. Eun Jeong was making dinner and asked me to go to the store to get some naengi 냉이. … Read more