A Smack of Chimaek (The Ultimate Beer-and-Chicken Combination, Part 1)

Written by Cho Namhee Believe it or not, according to statistics from the Fair Trade Commission of Korea and a recent study on the fried chicken restaurants of Korea by … Read More

The Dog Days in Korea An Attempt to Get the Facts Right About “Bosin-tang”

Written by Cho Namhee Sultry summer days have come. The dog days of summer, or boknal (복날), are divided into three specific days in Korea – chobok, jungbok, and malbok, … Read More

Introduction to Hoe: Raw Fish Dishes

Written by Cho Namhee It can be easily understood that ingredients are healthier in their original, raw state, containing various, unaltered nutrients. This may sound like a convincing explanation of … Read More

Meokbang (Eating Broadcast): A Modern Korean Way of Sharing

Long ago, when the Korean extended family was so large that the moms had to prepare a series of tables to feed all their family members, it was customary to … Read More

Good for Health?

Written by Shellane Ehlert One of the first things I heard after I stepped off the plane from the U.S. as I was putting my first bite of Korean food … Read More

The Spring Energy Booster: Jjukkkumi

Words by Cho Namhee Without a doubt, eating live octopus is one of the “challenges” that expats in Korea experience in the Korean food scene. Not only do they have … Read More

Know Which Is Which: Seollangtang and Gomtang

Hot bowls of guk or tang, otherwise known as soup, can never be left out from Korea’s winter recipes, especially in this cool weather. Although there is an extensive range … Read More

The Spring Five: Oshinchae

The five traditional colors of the Korean color spectrum – blue, red, yellow, white, and black – and the qualities they represent, put an emphasis on how much the number … Read More