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Well Matched: Korean Cuisine and Wine
Well Matched: Korean Cuisine and Wine
Corinne Eom These days wine has become very popular in Korea, it has even been said there is a “wine syndrome.” There was an explosion in popularity when the wine comic book, “Les Gouttes de Dieu (The Tears of God)” came to Korea. We asked Sommelier Corinne Eom from the InterContinental hotel to give pairing …
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Spoon and chopsticks, an indispensable pair to explore Korean cuisine
Spoon and chopsticks, an indispensable pair to explore Korean cuisine
A spoon and a pair of chopsticks form an important part of the Korean place setting. These utensils are always placed next to each other, paired together as an old couple or two best friends perfectly complementing each other. Koreans often employ the idea of yin and yang to describe natural dualities or complementary opposites, …
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Kimchi, Korea’s most beloved fermented food
Kimchi, Korea’s most beloved fermented food
Kimchi is a staple that accompanies every Korean meal. It is so indispensable that almost every Korean household owns an additional refrigerator exclusively for kimchi. If Europe has wine refrigerators, Korea has kimchi refrigerators. Made year round, kimchi includes an endless variety of seasonal ingredients. The most common spring kimchis are baechu kimchi (Napa cabbage) …
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Ganjang, doenjang, cheonggukjang ; the key ingredients of Korean cuisine
As kimchi gained interest as a health food, so did fermented condiments such as ganjang (soy sauce), doenjang (soybean paste), and cheonggukjang (a pungent variety of Korean soybean paste). In particular, doenjang and cheonggukjang have been the focus of public interest because of their cancer-fighting properties. Derived from the same variety of soybean, they all …
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Korean health foods served in style in safe, healthy dishes
Korean tableware consists of a number of bowls and plates, each of which has a different name according to its use. In addition to bowls for bap (steam-cooked rice) and guk (soup), a large bowl called jochibo is reserved for jjigae, boa for kimchi, jaengcheop for banchan or side dishes, and jongji for dips and …
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Korean Food Culture: Geography/ Philosophy
Korean Food Culture: Geography/ Philosophy
  Korea A Land of Peaks, Seas, and Fields Korea is a land covered by mountains, it is a peninsula, and it was primarily an agrarian society until the 1980s. Being isolated on a peninsula allowed Korea to hold onto its culture and tradition. To the eastern coastal province of Gangwon-do has the famous Yeongdeok …
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Korean Chefs
Korean Chefs
Haute Cuisine Jeong-Hyun Ahn’s Wooriga Jeong-hyun Ahn was originally an accomplished candle artist that fell in love with food. She used her artistic eye and cooking skills to make sumptuous wedding feasts. Her cooking motto is, “Food should please all 5 senses and be composed of ingredients that reflect the seasons.” Jeong-Hyun Ahn’s dishes are …
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Kinetic Cuisine
Kinetic Cuisine
  Korean cuisine is based on the idea of dynamic balance and the 5 substances (um yang o-haeng). The belief is that everything is made up of contrasts such as black/ white, spicy/ sweet, fire/ water, etc. By balancing these opposing ideas there is a sense of balanced perfection from which cosmic energy can emanate. …
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JEON WON Korean Restaurant
JEON WON Korean Restaurant
We are a family who loves to try out new restaurants every once in a while. The restaurant may be a ‘hole in a wall’ / fast food / mid-range / classy restaurant, it doesn’t matter as long as we have the budget for it.   Last April 2011, there was a week wherein we …
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  • 1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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