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Kimchi and Cheese: How crisis made dairy dominate Korean cuisine

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. A dish that broke all the rules. A dish that was Korean but smothered in mozzarella cheese. With small tongs one woman grabbed a...
Limes? Grown in Korea?

Limes? Grown in Korea?

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 a Mexican restaurant or bar, I ask where they got them. They get a sheepish look and say they have a connection with...
How water can be hard on your culinary masterpieces

How water can be hard on your culinary masterpieces

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 are realizing the subtle substances that distinguish one locale’s water from another...
Considering Kosher in the Land of the Morning Calm

Considering Kosher in the Land of the Morning Calm

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 is and isn’t kosher food. Some also believe that Muslim dietary standards, called halal in Arabic,...

Product 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 stirred up some controversy over the debut of Annie Chun’s gochujang sauce in the U.S. And some in the Korean blogosphere have been gnashing their teeth over this...

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