Published by the Gwangju International Center since 2001
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
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
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
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
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
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
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 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
