Category: Ingredients
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...
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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...
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Limes? Grown in Korea?
One of the greatest longlasting gripes of expats, chefs, and especially bartenders in Korea is the...
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How water can be hard on your culinary masterpieces
Different sources of water have tortured the tongues of tea lovers for centuries and proved...
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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...
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Giant Ass Figs
Open markets and street food stalls have been selling some nice plump figs (Muwhagwa 무화과)...
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A Few Words on Acorn Jelly
Wan Yan Ling, the Grocery Ninja at Serious Eats, explores the controversial questions about Korean...
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Naengi – A Mysterious Herb
I’ve tasted a new flavor this winter. Eun Jeong was making dinner and asked me to go to the...
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