Traditional Food

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Juk

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

Guksu

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

Banchan

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

GUK, JJIGAE & JEONGOL...

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

KIMCHI

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

YANGNYEOM

THE KEY TO FLAVORS AND NUTRITION IN KOREAN CUISINE Yangnyeom, though its direct translation is “...

Fermentation : Basis of K...

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

HANSIK

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