Published by the Gwangju International Center since 2001
By Murdock O’ Mooney || Few words evoke images of Korea more strongly than the word kimchi. For those unfamiliar, kimchi is a fermented vegetable (usually radishes, cabbage, or cucumbers) that is similar to … Read More
By Maryam Ali I first visited the Nampyeong Buyeong Meat Restaurant for a teachers’ dinner (hoesik) earlier this year. The restaurant was booked for our private party, and we were … Read More
Apples and Haejang Stew If you have been invited to a Korean restaurant or to a Korean’s home for a meal, you are sure to have heard “Try some of … Read More
Written by Cho Namhee The season of blazing sun and scorching heat is just around the corner. As the summers seem to be getting more intense every year, the importance … Read More
Written by Cho Namhee When spring comes along with its blooming flowers, it is the time of year in Korea when a myriad of flower festivals attract people from … Read More
Written by Cho Namhee Korean pastes (jang) are the basis of Korean cuisine. Whenever you visit a Korean restaurant, it will have either dishes based on pastes or serve … Read More
Written by Cho Namhee The sunrise of a new year is a sign of a new beginning, but in Korea where aging is deemed as a great threat, it also … Read More
Written by Cho Namhee Winter is finally here. The cold breeze summons street vendors of hot foods to the streets, and they become a warm winter shelter. Hot foods … Read More
