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
Category: Korean Food
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
Dare to Ask What Is Inside – Chueotang
A steamy bowl of soup is necessary to maintain warmth during both the fall and winter, especially in Korea where soup cannot be missed on any Korean table. Koreans in … Read More
The Korean Bottle of Joy and Sorrow – Soju
What do you tend to rely on when you feel down? Often you will hear many Koreans say, “Let’s go for a shot of soju together,” whenever they feel blue. … Read More
Hanjeongsik: A Meal of a Hundred Dishes
Most people who have been in Korea for longer than a few hours have tried banchan (반찬), the infinitely-varied side dishes that are served with just about every meal. The … Read More
Japchae: Tangled Delight
Japchae: A Much Favoured Noodle Dish In Korea
Bibimbap – Stir it for Spring
Cho Nam- hee Looks At The History Of Bibimbap And How It Became A Core Part Of The Korean Menu
Seasoned Acorn Jelly: Dotorimuk
Joe Wabe talks about Dotorimuk, a Seasoned Acorn Jelly, and tells us how best to eat it