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On The Border
A Taste of Korea
60 Years of the Republic
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The Evolution of Korea's Favorite Snack Tteokbokki
Tteokbokki, the beloved Korean dish made of rice cakes and spicy chili paste, sounds all too formal when labeled "stir-fried rice pasta cooked in red chili sauce." To most...
Jul. 16, 2010 13:25
The History of Chilled Buckwheat Noodle Soup
Many people regard mulnaengmyeon, the buckwheat noodle soup served in a chilled beef broth with pickled radish, sliced Korean pear, and a hard-boiled egg, as the specialty of...
Jul. 07, 2010 12:59
Why Korean Cuisine Still Lacks International Appeal
There are some 1,600 or so Korean restaurants in the U.S., mostly concentrated in large Korean ethnic enclaves in New York and Los Angeles, but only 293 of them or 18 percent have...
Mar. 20, 2010 08:17
How Korean Food Is Perceived Abroad
Korean food is unpopular and considered overpriced in the U.S., a survey shows. But it is widely popular in China and Japan, where it is seen as cheap. The straw poll was...
Mar. 16, 2010 07:33
What Makes Jeonju Bibimbap So Special
Jeonju is considered as the home of bibimbap, the famous Korean dish of rice with vegetables and beef. The rice used for bibimbap in Jeonju is cooked not in plain water but in...
Feb. 22, 2010 12:54
Study Proves Benefits of Korean Fermented Paste
The Korean fermented pastes called jang are almost the perfect protein food, according to research released in late August by Chonbuk National University's Medical School. The...
Oct. 24, 2009 08:06
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