Winner of California culinary contest: ‘Korean food will become more popular’
The first-place winner of the recent Korean Sensation Culinary Contest at The Culinary Institute...
Read More
Category: Ingredients
Limes? Grown in Korea?
One of the greatest longlasting gripes of expats, chefs, and especially bartenders in Korea is the...
Read More
How water can be hard on your culinary masterpieces
Different sources of water have tortured the tongues of tea lovers for centuries and proved...
Read More
Considering Kosher in the Land of the Morning Calm
South Korea is attracting more Jewish business travelers, diplomats, members of the military and...
Read MoreProduct Review: Annie Chun's Go-chu-jang PLUS Recipe
by Tammy Since December 2009, Annie Chun’s — yes, she’s a real person — and CJ Foods...
Read MoreIn Season: "Mountain Strawberries"
The past few years I have spent my free mornings walking up the leg of Gwanak Mountain...
Read More
Giant Ass Figs
Open markets and street food stalls have been selling some nice plump figs (Muwhagwa 무화과)...
Read More
A Few Words on Acorn Jelly
Wan Yan Ling, the Grocery Ninja at Serious Eats, explores the controversial questions about Korean...
Read More
Naengi – A Mysterious Herb
I’ve tasted a new flavor this winter. Eun Jeong was making dinner and asked me to go to the...
Read More
