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Recipe: Cilantro Kimchi

Recipe: Cilantro Kimchi

If you read most Korean food blogs, they will tell you that Koreans don’t eat coriander, aka cilantro. They’ll tell you straight to your face that cilantro and Korean cuisine have never crossed paths before. As the Ask the Korean blog reported a couple of...
The Korea Herald stirs up debate over banchan

The Korea Herald stirs up debate over banchan

  KwangJuYo Chief Executive Officer Cho Tae-kwon, a former restaurateur Korean media regularly consult on hansik (Korean cuisine), served up controversy in an interview with The Korea Herald by suggesting that charging for traditionally complimentary banchan...
New culinary classes in the USA carry Korean cuisine to the masses

New culinary classes in the USA carry Korean cuisine to the masses

Demand for Korean cooking classes in culinary schools or Korean ingredients on grocery stores shelves is a visible sign a cuisine is becoming more popular in a particular country. For example, Chef Young-sun Lee teaches classes in Korean cuisine at the Institute of...
Korean food made in the USA

Korean food made in the USA

The Korean government is working overtime to convince Americans (and all foreigners) of the superior benefits of Korean cuisine. Even before the current government’s intervention, private Korean companies such as CJ Corp. and Ottogi already set up a corporate...

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