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
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 of America’s Napa Valley campus is neither a traditional North American … Read more
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 … 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 problematic for my late grandmother’s pickles. But health experts increasingly … 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 English teachers, but there is a lot of misunderstanding over what … Read more
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 … Read more
In Season: "Mountain Strawberries"
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
Giant Ass Figs
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
A Few Words on Acorn Jelly
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
Naengi – A Mysterious Herb
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