“Fusion” Korean-Italian dishes aren’t unique in Korea but they’re often quite pretentious. Pasta dishes in general still convey a “luxurious” image in Korea and this somehow justifies … Read more
Un des avantages du slow-food est son côté « fast ». Ce sont les aliments fermentés qui en sont doués. Capables de fournir instantanément du goût … Read more
Gochujang (고추장) is one of Korea’s most important “mother sauces.” It is the backbone of many popular recipes: 닭갈비 dakgalbi, 김치찌개 kimchi jjigae and 떡볶이 … Read more
Korean barbecue depends on the quality of the marinade. Diners might not have the well-trained sense of a sommelier, but they will detect a difference even … Read more
A recipe for creamy fettuccine with leeks, corn and arugula near the back of the June 2010 edition of Real Simple magazine could have been written by one of those corn-obsessed Korean foodies. Koreans try to sneak corn in everything: pizza, potato salad and even ice cream. So the cup of those ubiquitous sweet corn kernels already gave this recipe Korean moxie, as did replacing the arugula with sesame leaves.