Tag: Korea

Holiday Gift Guide: The Best Korean Food & Culture Gifts
Looking for the perfect holiday gift for the Korean food lover or culture enthusiast in your life? Whether they’re obsessed with kimchi jjigae, exploring Korean traditions, or crafting their own bibimbap, this guide has you covered. Here’s the ultimate 2024 holiday gift guide for Korean-inspired gifts, all conveniently available on Amazon. Bonus: by shopping through our affiliate links, you’re helping support our blog while ticking off your holiday list!
For the Korean Food Enthusiast
1. Voohek Korean BBQ Raclette Grill: Your All-in-One Indoor Grilling Solution
Looking for the ultimate Korean BBQ experience at home? The Voohek Korean BBQ Raclette Grill combines a non-stick grill plate and a natural cooking stone for perfectly seared meats, veggies, and more. With 1300W of power, it heats quickly to 500℉, making it easy to whip up a feast in minutes. The 8 raclette pans and wooden spatulas make it perfect for hosting, letting everyone cook their favorites—from steak and seafood to melted cheese and butter. Versatile enough for breakfast, lunch, and dinner, this smokeless indoor grill is easy to clean and store, making it a must-have for foodies and families alike.
Check it out on Amazon →
2. K-Food: Korean Home Cooking and Street Food by Da-Hae and Gareth West
Discover Korean cuisine through this vibrant and approachable cookbook.
This cookbook features a blend of traditional Korean recipes and fun modern twists. Plus, it includes one of my own recipes! A perfect gift for home cooks and foodies alike.
Grab the book here →
3. Hagary Dragon Stainless Steel Chopsticks: Elegance Meets Durability
Elevate your dining experience with Hagary Dragon Chopsticks, designed in Korea and crafted from 316 surgical-grade stainless steel for unparalleled durability and hygiene. These reusable chopsticks are non-slip, thanks to their textured tips, making it easy to grip everything from sushi rolls to Korean BBQ. The laser-etched dragon design adds a touch of royalty to your table, and their dishwasher-safe, rust-resistant construction ensures they’ll last for years. Perfectly weighted and beautifully packaged, these chopsticks make an excellent gift for foodies, newlyweds, or anyone who loves Asian cuisine.
Shop the set →
4. DAGAON Finest Korean Snack Box
Discover the ultimate assortment of Korean snacks with the DAGAON Korean Snack Box, featuring 42 individually wrapped treats from top brands like Lotte, Orion, and Crown. This curated collection includes a mix of chips, cookies, pies, candies, noodles, coffee, tea, and more—perfect for sampling the best of Korea’s snacking culture. Whether it’s for gifting, parties, care packages, or just treating yourself, this snack box is ideal for any occasion. Packed with variety and flavor, it’s a surefire hit for friends, family, coworkers, or anyone craving a taste of Korea.
Get a snack box here →
5. Ramen Pot with Chopsticks, Spoon & Bowl Set: The Ultimate Ramen Lover’s Companion
Make instant noodles an art form.
Perfect for quick, delicious meals, this Ramen Pot Set comes with everything you need: a 1Qt Korean-style ramen pot, chopsticks, a spoon, and a bowl. Inspired by authentic Korean cuisine, this portable ramen cooker is ideal for dorms, small kitchens, or on-the-go dining. The pot’s compact size is perfect for single servings or meals for two, whether you’re making noodles, soups, or steamed eggs. The unbreakable bowl doubles as a serving dish for snacks, oatmeal, or salads, but remember: it’s not microwave-safe. Easy to clean and versatile, this set is a must-have for students, busy professionals, and anyone who loves quick, satisfying meals.
See it here →
For the Korean Culture Lover
6. Hanbok-Inspired Accessories
Celebrate Korean heritage with modern elegance.
From hanbok-patterned scarves to traditional-style jewelry, these gifts add a touch of Korea to anyone’s wardrobe.
Find hanbok accessories →
7. The Dark Side of Seoul: Weird Tales from Korean Lore Comics
Immerse yourself in Korean horror.
These comics are fun doorways into Korean folklore. You can order the digital or physical copies. Note that the physical copy takes around three weeks or so to ship from Korea.
Get the comic →
8. Calligraphy Set
Explore the artistry of Korean Hangeul writing.
A brush and ink set makes a unique gift for creative types interested in Korean culture. Pair it with a beginner’s guide for an even more thoughtful present. NOTE: Chinese calligraphy sets work as well.
Shop calligraphy kits →
9. K-Drama and K-Pop Merch
Perfect for the ultimate Hallyu fan.
Whether it’s BTS-inspired hoodies or Goblin-themed mugs, there’s no shortage of K-drama and K-pop gifts to choose from.
Browse fan merch →
10. Korean Language Learning Tools
The gift of speaking Korean.
Books like “Talk to Me in Korean” or language flashcards are ideal for anyone dreaming of learning Korean. Combine this with a subscription to online classes for the ultimate gift.
Explore language tools →
11. ZenKimchi Experiences Gift Card
Give the gift of experience.
Know someone who is planning to travel to Korea? Give them one of our ZenKimchi Experiences. Dine at the same BBQ place as Anthony Bourdain. Explore the dark alleyways on the Dark Side of Seoul Ghost Walk. Indulge in a Korean Chicken & Beer Pub Crawl. Or go off the main trail to find Korea’s real secrets on the Seoul Hike.
Check out the gift cards →
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From now until December 26th
Book a tour for any time in the future.
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For the Adventurous Cook
12. Fermentation Easy Starter Kit
DIY Korea’s most iconic dish.
A kimchi-making kit and more with fermentation jars makes it easy to create homemade batches. Add some gochugaru (Korean chili flakes) for an extra-special gift.
Shop fermentation kits →
13. Dolsot (Stone Bowl)
Perfect for sizzling bibimbap.
A Korean stone bowl turns rice and veggies into a restaurant-quality dish. Bonus: it’s great for stews too.
Find stone bowls →
14. Jang: The Soul of Korean Cooking
Master the art of Korean sauces and pastes
For the ultimate DIY cook, how about making authentic Korean jang (pastes and sauces) at home? Named a Best New Cookbook of Spring 2024 by Eater and Epicurious
Grab the book →
15. Korean Drinking Set
Drink like a Korean.
For the makgeolli and soju parties! If you’re going to indulge in some Korean rice beer and soju, you gotta pour it and drink it out of the right vessels.
Check it out →
For the Tea and Wellness Lover
16. Korean Tea Sampler
Experience the subtle beauty of Korean teas.
OSOLLUC from Jeju Island makes some of the best premium teas in Korea. This is a must-have for any tea enthusiast.
Check it out →
17. Ginseng Supplements
Boost their health with a Korean superfood.
Korean red ginseng, known for its immunity-boosting and energy-enhancing properties, is a thoughtful and practical gift.
Shop ginseng gifts →
Wrap It All Up
This holiday season, celebrate the joy of Korean food and culture with these thoughtful gifts. From cookbooks like K-Food (featuring one of my recipes!) to the sweet, savory treats of a snack box, there’s something for everyone on this list. And remember, shopping through our links helps support the blog—so thank you for sharing the love!
Happy gifting! 🎁
December 2, 2024
The Unspoken Rule of Korean Fried Chicken Joints
There’s an unspoken rule in the world of Korean fried chicken joints that many food enthusiasts have come to recognize. It’s a rule that may seem counterintuitive to some, but it’s one that has proven to be true time and time again. The rule is simple: the worse the cabbage slaw, the better the chicken.
This rule was put to the test during a recent visit to Two-Two Chicken in Myeongdong, a popular spot known for its delectable fried chicken. The coleslaw served at this joint was a far cry from the creamy, well-mixed slaw that many of us are accustomed to. Instead, it was a rather haphazard concoction of cabbage, mayo, and ketchup, seemingly thrown together without much thought or effort.
But this lack of attention to the slaw was not a sign of poor quality or lack of care. On the contrary, it was a bold statement. It was as if the restaurant was saying, “Our chicken is so good, we don’t need to impress you with our slaw.” And impress they did, but not with their slaw.
The fried chicken at Two-Two Chicken was nothing short of spectacular. Each piece was perfectly fried to a golden brown, with a crispy exterior that gave way to tender, juicy meat. The fries that accompanied the chicken were equally as impressive, perfectly seasoned and fried to perfection.
To wash it all down, a couple of glasses of beer were served, providing a refreshing contrast to the rich, savory flavors of the chicken and fries. The beer was cold and crisp, the perfect accompaniment to a meal of fried chicken.
This experience at Two-Two Chicken was a testament to the unspoken rule of Korean fried chicken joints. It was a reminder that sometimes, it’s not about the sides or the extras. Sometimes, it’s all about the main event. And in this case, the main event was undoubtedly the fried chicken.
So, the next time you find yourself at a Korean fried chicken joint and you’re served a less-than-impressive slaw, don’t be quick to judge. Instead, take it as a sign that you’re in for some truly exceptional chicken. After all, the worse the slaw, the better the chicken.
January 22, 2024
The Starfield Library | Is it worth it?
Type: Instagram Bait
Good for: Instagram–if you’re already in the COEX Mall
20
Worth it?
10
Authenticity
30
Uniqueness
20
Fun
A fake library full of fake books for fake people
COEX Mall’s “Library”: a playground for faux-intellectuals and a paradise for smartphone lenses. They converted their food court into social media chum, because nothing says “world travel” like faux literary sophistication.
So you flew halfway around the globe to stand in a fake library? Sure, there are some real books, mostly in Korean, flanked by their poser cousins made of styrofoam.
Fake books
Feel free to snap that clichéd Instagram pic everyone else has. Just remember, time is precious—especially when you’re in a city as vibrant as Seoul. Don’t squander it chasing after pixelated prestige.
October 13, 2023
Trending in Seoul: Bagels
According to the JoongAng Ilbo, bagels have really hit it big in Korea. In the expat-o-sphere, we’ve been noticing more bagel shops pop up over the years in our group Restaurant Buzz Seoul. The New Yorkers and Montréalers pooh-poohed most of the offerings. Not chewy enough. Too much cream cheese. Trying to make them as sweet as doughnuts. Or just not understanding how a bagel should be sliced before applying cream cheese.
I have two indicators for when a food has become a big trend. One is when I see a type of food in an area that is not that adventurous–like the suburbs I live in. I was surprised last year to find gourmet $5 doughnuts and really good patisseries in my culinarily conservative neighborhood.
The other indicator is when my non-adventurous Korean friends say they want to try a certain food that I’d been hearing buzz about. Years ago, I knew the ribs with cheese thing was blowing up when my rice-and-kimchi-every-meal (RAKEM?) friends said they wanted to try them. This past weekend, one of them said she wanted to go to Anguk-dong to stand in line for bagels.
Really?
I knew of one bagel place in Anguk-dong that’s always closed when I’m in the area, but I’m usually there in the evening getting ready to lead the Dark Side of Seoul Ghost Walk. I’d never tried it. But if my suburban RAKEM friend who almost never goes into the city wants to journey there early in the morning to wait in line for one–hmm… something’s happening.
The eatery in the JoongAng newsletter is Brick Lane Bagel, based in London.
London? Bagels? A little discordant there.
Turns out, TIL, that Brick Lane has a respected history with “beigels” since 1974. As someone who was born that year, it’s troubling to read articles that treat that as ancient history.
Shamelessly ripped from the JoongAnge Ilbo 요리레터, where the author waited 2.5 hours in line for these bagels
Where the London versions seem to be massively stuffed with meats and pickles, the Korean way is to load them down with cream cheese.
Why are bagels hitting it big?
Korea doesn’t have a significant Jewish community–only 1,000 or so. Bagels have been introduced by Koreans studying, working, or growing up overseas bringing what they loved from those places to the Land of the Morning Crowds.
According to the newsletter, it was COVID. Korea started really getting into bread about as much as western countries were getting into home breadmaking. Korean consumption of bread went up 68% between 2018 and 2022. For semantics sake, I’m doing the Korean thing here and including pastries and anything made with dough and baked as “bread.”
The Korean style bagel is characterized by not being as chewy as the North American versions. This I find surprising, as the Korean palate leans towards chewy textures (tteokbokki, chewy bacon, chewy Jeju black pork, savory jellies–I could make a big list and another post about this). They’re also moister.
Korean ingredients, like buchu (Chinese chives), raw garlic, and sweet red beans are mixed with the cream cheese an loaded on.
As for me, I’ve fallen in love with another pastry that’s gotten big lately: Salt Bread (Sogeum Bbang 소금빵). Supposedly, they were invented in Japan as Shio Pan (again, “Salt Bread”). They look like croissants, but they have the texture of Thanksgiving dinner rolls with an airy pocket. The outside is brushed with salt water, which produces a crispy shattering crust. They’re just salty enough with no sweetness, which is a rarity in a country that loves to turn every bread product into candy.
My grouchy expat cynicism in check, I have been thrilled to see this new phase of Korean baked goods emerge. Ketchup-laden sugar-garlic pastries are giving way to more sophisticated and positively localized fare. It’s an exciting time to be here.
May 26, 2023
What is the best time of year to visit South Korea?
Planning a trip to South Korea? Choosing the right time to visit can greatly enhance your travel experience. In this seasonal guide, we’ll help you navigate the best time of year to explore the enchanting landscapes and cultural wonders of South Korea. From stunning cherry blossoms in spring to lively festivals in summer and picturesque snowy landscapes in winter, we’ll showcase the highlights of each season to help you plan your itinerary.
Gyeongbokgung Palace with cherry blossom in spring,Korea.
Spring: Embrace the Blossoming Beauty (April to June)
Spring in South Korea is a sight to behold. From late March to early May, the country transforms into a sea of blooming cherry blossoms, captivating locals and visitors alike. Explore popular cherry blossom spots such as Jinhae or Yeouido Park in Seoul to immerse yourself in the magical atmosphere. The pleasant temperatures and vibrant festivals make spring an excellent time for city exploration, temple visits, and scenic hikes. Read more about springtime in Korea here.

Haedong Yonggungsa Temple and Haeundae Sea in Busan, Buddhist temple in Busan, South Korea.
Summer: Festivities and Sun-Kissed Beaches (June to August)
South Korea comes alive during the summer months, offering an array of festivals and events. From the exhilarating Boryeong Mud Festival, where you can indulge in mud-based activities, to the dynamic energy of Seoul, there’s never a dull moment. If you’re a beach lover, head to the coastal regions of Busan or Jeju Island to soak up the sun, enjoy water sports, and indulge in fresh seafood.
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Autumn in Gyeongbukgung Palace,Korea.
Autumn: A Symphony of Colors (September to November)
Autumn in South Korea paints the landscapes in breathtaking hues of red, orange, and gold. As the foliage transforms, the country becomes a photographer’s paradise. Visit Nami Island or Seoraksan National Park to witness the stunning autumn foliage firsthand. With mild temperatures and clear skies, autumn is the perfect time for hiking, exploring traditional temples, and immersing yourself in cultural heritage.

Baekyangsa Temple and falling snow, Naejangsan Mountain in winter with snow,Famous mountain in Korea.Winter landscape.
Winter: Snowy Wonderlands and Seasonal Festivals (December to February)
If you’re a fan of winter wonderlands, South Korea has much to offer. From December to February, the country is blanketed in snow, creating picturesque landscapes straight out of a fairytale. Head to Pyeongchang, a winter sports haven, to enjoy skiing and snowboarding. Don’t miss the Hwacheon Sancheoneo Ice Festival, where you can try your hand at ice fishing and enjoy various icy attractions.

Conclusion:
South Korea beckons with its diverse seasons, each offering a unique and memorable experience. Whether you’re captivated by the beauty of cherry blossoms in spring, seeking the lively ambiance of summer festivals, yearning for the vibrant colors of autumn, or yearning for snowy adventures in winter, there’s a perfect time to visit. Plan your trip wisely, considering your preferences, and make the most of your South Korean journey. Embrace the magic of this captivating country during its most enchanting season.
May 23, 2023
Confessions of a Kimchi Craver
There was a brief stretch in my first month in Korea when I stopped eating kimchi. I blame culture shock.
I had not yet grown my Asian palate and had made the expat’s error of expecting certain colours and shapes to correspond to familiar tastes. I spent far too much time pondering the explosive flavours in my mouth. This was not a side dish to be gastronomically deconstructed – not for beginners anyway. Some of the best advice that fellow expats gave me was: “Just eat it, regularly, and you will start to crave it.”
I followed this seemingly-absurd advice and began to see why fermented foods were known to be addictive. It was only later, after the cravings took hold, that I allowed myself to appreciate the variety of flavours in the many kinds of kimchi on the Korean table.
I was never more ready, then, for the annual Kimchi Festival in Gwangju. Never before had I been able to so appreciate this superfood, to seek out my favourite colours and textures, and to order three different kimchi-filled lunches.
I was sorry to have missed the kimchi-making workshop, in which visitors learn to make kimchi and take home their handiwork, as well as the scavenger hunt held by the Gwangju blog each year. I spent my day at the festival sampling kimchi of every variety, and squeezing in among the connoisseurs at popular stalls.
All the lip-smacking, onomatopoiec muttering and nodding reminded me of a wine tasting. There was also a sophisticated craftsmanship being appreciated and celebrated. When I walked through the stalls selling kimchi ingredients, however, I spotted the difference. This was a craft intended to be accessible to all kitchen-commanders, while still preserving the quality of the final product.
The process is celebrated as much as the result, as many an ajumma (아줌마) produced batch after batch on site. Rubber gloves wrist-deep in pools of bright red chili paste (고추장) made for a gory image reminiscent of a butcher’s block. Kimchi never was for the faint of heart.
The Gwangju Kimchi Culture Festival runs annually in October. After filling your belly, you can check out the kimchi museum and steal a hug from a giant fluffy cabbage – if you can compete with crowds of adoring fans.

October 21, 2013
Korea’s Collective Belly
The best food and travel writers have taught us that regional cuisine is one of the ways in which culture is made manifest. Food is never simply fuel; it’s ritualistic by default. The way that it is prepared, served and eaten can reveal much about a nation’s histories and hierarchies.
In South Korea, where collectivism is central to culture, food serves as a means to develop and fortify relationships. Eating together is one of the pathways to jeong – the Korean word describing a connection between people. In Korea: The Impossible Country, Daniel Tudor describes jeong as a feeling of attachment and a bond of “deep interdependence” between individuals or groups.
For the foreigner in an untranslated world, sharing food may be one of the few ways to experience a sense of jeong. Without a common language or culture, the offer of a meal serves as an invitation to be part of a group. Likewise, gifts of food are often a way to communicate affection and friendship.
One of the best ways for foreign guest to form relationships in Korea is to try as much hansik (Korean food) as possible and be willing to engage with unfamiliar foods. Hansik is fundamental to Korean culture because eating rituals reinforce shared values, and embracing Korean cuisine shows a keenness to learn about Korean life.
When modestly declining a second piece of cake, you may come across the saying ”한번 정없어 두번 정이써”. There is no direct translation for this phrase, which roughly means that if someone takes only one piece or slice of food, there will be no jeong. Taking two or more, on the other hand, will encourage a spirit of togetherness. This may mean that polite restraint is the enemy of jeong, as one should relax and eat as much as one likes. In doing so, she or he is not only accepting food, but friendship.
You may also be asked to “please eat a lot”, a literal translation of “많이 드세요” meaning “help yourself”. Usually there really is a lot to eat. The Korean table is brimming with dishes large and small. Just as the periods of poverty in the nation’s history have shaped the flavours of its cuisine, so has the country’s relatively recent economic growth allowed for substantial meals.
Tables are also filled to ensure that no one is left wanting, as food is usually shared. Two or three large dishes will be chosen for the table, with all present being able to taste a little of each. When drinks are ordered, diners pour for each other. This prescribes a level of trust in your fellow diners, and makes for a dynamic in which individual needs and desires are secondary to the group experience. Your cup is not yours to fill; your belly not yours to govern. These social mores write jeong into the fabric of the meal, and foster moments where you can show your affection and respect for others – no words necessary.

June 27, 2013
Edible Curios: Ice in my Noodles
Credit: egg(tm) on Flickr (cc)
The cicadas are screaming, parasols abound and mould is creeping out of every corner. Summers in my city, Daegu, are oppressive. Today’s high is at 35 degrees Centigrade, and we can expect 93% percent humidity around midnight. Right now, we are squatting between the three hottest days of summer in Korea, known as 삼복 (sambok) or 복날 (boknal). The first day, 초복 (chobok), fell on July 18 this year, the second is 중복 (jungbok) and the last, 말복 (malbok), falls on August 7.
To maintain their stamina and replenish their energy levels during this period, Koreans eat 보양식 (boyang sik/food). Boyang translates as soothing, and enriching, and these foods are believed to help the body recuperate during the intense heat. Dishes considered to be boyangsik include the popular 삼계탕 (Samgyetang)–a chicken and ginseng soup–and 냉면 (naengmyoen), buckwheat noodles served cold.
On hot, breezy summer nights like these, I love walking around my neighbourhood and eating cold noodles for dinner. My favourite boyangsik is 콩국수 (kongguksu).
Like most Korean dishes, kongguksu seemed anomalous to my African eyes at first. I had never seen anything like it before coming to Korea.
There were ice blocks floating amongst the noodles, julienned cucumbers, and a hard-boiled egg that flavoured this dish. I took a bite, and my mouth filled with a creamy, grainy taste. That was the soymilk. It threw me completely, and I loved it immediately.
Rather than fighting heat with heat, as fans of samgyetang do, I savour cold teas, salads and desserts in hot weather. I was delighted to find a culinary gem like kongguksu to add to my menu. As restaurants fill with patrons ordering samgyetang, I will be sneaking into a kimbap joint and slurping away the dog days of Korean summer.
July 29, 2012
My South Korean Mouth
A typical lunch in the ZenKimchi household (Joe)
EDITOR’S NOTE: This post is from our new contributor, Deva. Check out her profile at the bottom.
Most days, I eat lunch with a group of Korean women. We don’t share a language but, like most Korean people, we share food. Having only lived in this country for six months, dining with them has been an education to say the least.
To gain an appreciation of Korean food, I needed to learn a new language for eating–a new way of decoding the dinner table. When I first arrived in Korea, I didn’t understand any of the food I encountered. Most of it was unrecognisable, and tasting became detective work. Much of the time, I could not translate the food in my mouth (much like Ovid in David Malouf’s novel [amazon_link id=”0679767932″ target=”_blank” ]An Imaginary Life[/amazon_link]). Sometimes a mouthful offered a hint of recognition–an ingredient that I could use as a starting point on my journey to identify the dish. But mostly, familiar flavours were absent. Being vastly different to what I am used to eating, Korean food made no sense to me. It just seemed lacking.
Lacking in cheese
Lacking in cream and butter
Lacking in variety
Lacking in pastry
There was no salt on the table, no pepper, tomato sauce, or mayonnaise. Strange, I thought, that Koreans did not feel the need to modify the food they were served. In hindsight, I realised this was a rather naïve interpretation of Korean food.
I made a few rookie errors in my first few months here, including arriving at lunch on my first day without any rice. I avoided rice that day because I didn’t want any heavy carbs and there was an abundance of side dishes so I knew I wouldn’t go hungry. Young-Ju looked at me in dismay and, despite my protests, shared her rice with me. “It will be too salty”, she said.
What she was trying to explain was that my meal was simply not going to work. Rice is not just a tummy-filler but a base which is used to balance out the often intense flavours of each side dish. On another occasion, I heaped some dipping sauce–this one was an extremely salty mix of soy sauce, chili powder, and spring onions–onto my rice. You need only a tiny spoon of this to compliment the other tastes on the table, and I was none-the-wiser. I also tended to mix my rice and all the side dishes into a bowl each day. This worked fine on cafeteria trays, where there was a large section for rice, but I was baffled in restaurants, where rice is served in a tiny bowl. “Where on earth is the main plate?” I thought.
Once I came to learn the names of some Korean dishes, eating out felt like less of a minefield. I could hone in on the foods I liked and avoid those I had sparred with. Kimbap (김밥) was a new favourite, though I often dipped it in soy sauce as though it were sushi. Mandu (만두) was a great anytime food, and Bibimbap (비빔밥) was a reliable choice no matter how befuddling the menu. So I had some dishes under my belt. I was feeling comfortable and enjoying all these new gourmet adventures. But I still didn’t understand Korean food, least of all because I couldn’t read the menu. It was a while before I could comprehend that Korean food isn’t served as a dish. Koreans don’t order or serve one combination of ingredients, with perhaps an optional dash of salt or squeeze of sauce. This food is organised differently and eaten differently. I’ve grown a whole new palate in this country.
Anyone who has eaten Korean food knows it is served with many side dishes, or banchan (반찬). Banchan are not extraneous to the meal. In fact, a meal without banchan cannot even be classified as such, because it lacks fundamental aspects. A Korean meal cannot be broken down to any one core ingredient or dish. You would not find someone eating a bowl of plain rice, for instance. As I have learned from the women I share lunch with, a meal in Korea is a creative act. No two people have the same meal, despite sharing the same banchan. Each mouthful is a combination of rice, meat, edible leaves, sweet, salty, or spicy banchan and a dipping sauce. Mixing all these dishes on one plate would be a gastronomic disaster–an overload of tastes which don’t necessarily work together. Each taste is enjoyed in small servings and careful combinations. Lunch with these ladies may go as follows:
A spoon of rice and a smudge of ssamjang (쌈장)-–a soy bean and chili paste-–rolled up in a lettuce leaf.
A pinch of sweet and spicy anchovy, or myeolchi (멸치).
A mini omelette mixed with rice and gochujang (고추장), a chili pepper paste.
A bite of sour kimchi (김치) to balance out the grease.
A sprinkle of salted tofu on rice wrapped in a square of dry seaweed.
It often feels like I am having six meals in one. Ingredients and dishes are combined and re-combined with each mouthful, using a spoon, chopsticks, or your hands. There is no passive eating here. Each bite is tailor-made.
At first, I thought Korean people would be bowled over by some of the dishes I usually eat. The Western and African food available (the latter barely so) in Korea is often unimpressive and overpriced. Now, however, I think Koreans would probably find much of the food I am used to eating quite boring. It arrives all in one dish, with the same stock condiments available for adapting it to your tastes. And since it has no kimchi, they would probably find it, well, lacking.
July 26, 2012
How to celebrate Pesach (Passover) in Korea in 2011
The Hebrew word chametz includes yeast and other leavening products and bread products made with those products, such as bread, tortillas, cakes and scones. Chabad of Korea can help you deal with these items appropriately. (Tammy Quackenbush photo of Yuja Marmalade Butter on buttermilk buscuits)

If you’re of the Chosen in 조선 Joseon (a Jew living in Korea) and wondering what to do and where to go for פסח Pesach (Passover, which begins the evening of April 18), contact Chabad of Korea. The Jewish outreach organization has been in Korea since 2008.

Matzah is the Hebrew word for unleavened bread. It's a simple mix of wheat flour and water that is baked within 18 minutes after the flour and water come together. (Jeff Quackenbush photo)

Through Chabad you can order מצה matzah (unleavened bread eaten during the seven-day festival), sell your חמץ chametz (leavened and leavening items such as bread and yeast) and sign up for a seder (Pesach observance meal) so you can celebrate Pesach with other Jews.
Rabbi Litzman of Chabad Korea said, “There is no deadline at all,” for putting in your order but be realistic and put in your order as soon as possible to have it in time for Pesach.
April 13, 2011