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2024-04-25, Thursday

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TIPS FOR USING RESTAURANT...

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CHOOSING MENU ITEMS Korean cuisine usually includes steamed rice, soup and kimchi. If you order a...
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A REPUTATION FOR TIMEHONO...

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Jeolla-do is well-known for its delectable food. The region is close to the south sea and has the fe...
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SIMPLE, UNPRETENTIOUS FOO...

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The cuisine of Chungcheong-do is distinguished by the simplicity of the food that brings out natural...
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REFINED TASTES AND STYLES...

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Seoul developed diverse and splendid culinary culture throughout its 600-year old history as a capit...
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Holiday Foods

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The biggest Korean holidays are Seollal (Lunar New Year’s Day), Chuseok (Korean Thanksgiving), and J...
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SUL

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Koreans have brewed and enjoyed their own liquor since ancient times, and a unique traditional liquo...
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Juk

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Porridge can be said to be a variation of rice. Unlike rice, which needs to be chewed, porridge is m...
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Guksu

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Today, noodles are often enjoyed as a quick meal, but in the past, noodles were served on special oc...
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Banchan

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Banchan, or side dishes show the “balanced diversity” in Korean cuisine. Along with the staple dish ...
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GUK, JJIGAE & JEONGOL...

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Koreans enjoy broth dishes for almost every meal, and there are a variety of broth dishes in Korean ...
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KIMCHI

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ONE THOUSAND YEARS OF CULINARY WISDOM Kimchi is a traditional fermented food of Korea now popula...
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YANGNYEOM

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THE KEY TO FLAVORS AND NUTRITION IN KOREAN CUISINE Yangnyeom, though its direct translation is “...
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Fermentation : Basis of K...

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CLAY VESSELS DESIGNED TO NATURALLY FERMENT AND PRESERVE FOOD IN OPTIMUM CONDITION Korean cuisine is...
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HANSIK

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AN ENERGIZING, NOURISHING AND PLEASANT CUISINE Over the course of Korea’s 5,000-year history, Kor...
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