magazine
- A New Addition to Michelin: Korean Star Chef Yim Jungsik
- A young man who used to travel around visiting restaurants in Europe with his Michelin Guide in hand now has his own eponymously named restaurant listed in the Michelin Guide. That young man is owner-chef Yim Jungsik, and the restaurant in question is Jungsik, his fine-dining Korean restaurant in Tribeca, New York. Of the approximately ...
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- Food Trends in Korea in 2012 and into 2013
- As a food columnist, blogger and tour operator, I have to keep on top of rising food trends in South Korea. My readers and guests are always looking the new, the exciting, and delicious in Korea. I also have to stay aware of new restaurant openings and closings. The discussion of recent food trends and ...
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Food
- Korea’s Drinking Culture and the Necessity of Anju
- A main feature of Korean drinking culture is that anju (side dishes to accompany alcohol) are necessary whenever you drink. Banchan (side dishes), which are not found in any other countries, occupy an important place at the Korean meal. And the relationship between alcohol and anju is the same as that between rice and side ...
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- Grandma's Noodle Soup
- In the summer, we often used to make kalguksu (hand-cut noodle soup) at home. My mother would buy a big chicken from the market and boil it in a stock pot. When the chicken had boiled completely, she removed it shredded the meat and tossed it with red pepper powder, ground garlic, minced green onions, ...
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more >>News & Events
Gurye Sansuyu Festival (구례 산수유꽃축제)
March 29, 2013
Yeongdeok Snow Crab Festival (영덕대게축제)
March 08, 2013
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