Cook's Illustrated

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Banchan are small dishes served alongside every Korean meal to provide balance and contrast. Cataloging all of them would be impossible, but the following are some of the most iconic. Fermented CABBAGE KIMCHI (baechu kimchi) is pungent and crunchy. L

NPR

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Cooking to soothe sick children is a ritual for moms around the world. In Korea, some foods are widely believed to help treat ailments and boost health. Here's a look at some popular healing dishes.

International Traveller

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It’s almost impossible to have a bad meal in South Korea, and in Seoul more specifically. The food here is full of intricate flavours and is extremely good for you, packed as it is with vegetables, rice, pickles and lean meat. Koreans do have a sweet

epicure

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Becoming a master of any culinary style is no easy feat, especially for one as complex as Korean cuisine, which counts a history of over 5,000 years. It’s a culinary heritage that’s been passed down by dusty old cookbooks and generations of culinary

Working Mother

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They are perfect for bringing to school or work. Homemade bento lunches are a great way to save money and eat more nutritiously. Though they can look intimidating to prepare, making the components in advance—say, on the weekends—and stashing them in

Lifestyle Asia

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The Filipinos’ craving for Korean cuisine shows no sign of slowing down. And while there are new Korean offerings opening in the metro like flowers in spring, one particular restaurant has caught the eyes, hearts, and stomachs of diners everywhere. L

Cook's Illustrated

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You can’t talk about Korean food without talking about jangs,” Seong shouted over his shoulder at me as he carefully diced a carrot into ¼-inch cubes. I was a couple of weeks into culinary school, and Seong, a student from Seoul, South Korea, had tak

Chicago magazine

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When our server at Perilla, a new Korean-American restaurant, said that the sardines were her favorite thing on the menu, my friend and I side-eyed each other. The sardines? Really? Turned out to be the right call. Chef Andrew Lim riffs on a family K

DestinAsian

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SHANGHAI DINERS ARE NO STRANGER to steaming kitchens and elbow-bumping communal tables when slurping noodles or their beloved xiaolongbao soup dumplings. But more elevated culinary experiences in China’s second city have long carried the expectation

It GiRL

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South Korea is a country situated in eastern Asia and shares a border with North Korea. South Korea’s capital is a city called Seoul. This major city is also home to the highest building, the Lotte World Tower and hosted the summer Olympic games back

Chicago Tribune

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Several basic Korean ingredients hold a place of honor on my condiment shelves. Kimchi (fermented cabbage or other vegetables), gochujang (fermented red Chile paste), gochugaru (ground red chile flakes) and doenjang (fermented bean paste) have transf

Saveur

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BY STACY ADIMANDO Chef Esther Choi of mŏkbar in Brooklyn grew up cooking and eating traditional Korean food, many of the recipes taught to her by her grandmother. “My mom jokes with me that before I even had teeth, I was sucking on kimchi.” THREE DEC

Indianapolis Monthly

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New in Town AS ASIAN FUSION favorite Rook was becoming another victim to the pandemic last summer, executive chef Adam Ditter and his sous chef Jordan Wiler knew they had too many ideas left in their culinary arsenal just to call it quits. So the cre

Gourmet Traveller

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Chippendale’s Kensington Street has welcomed Jung Sung, a sleek, modern Korean-leaning destination restaurant. Korean-born, New York-trained, now Sydney-based chef Insup Kim, earned his stripes cooking at the Shangri-La Sydney and Del Posto in New Yo

Gourmet Traveller

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You’ve recently pivoted to a takeaway-only menu and offer DIY take-home packs. What challenges have you faced with this? It’s not just food that contributes to the feeling of visiting a restaurant. It’s when you first walk in and the greeting you get

epicure

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I have been away from South Korea, the country I was born and raised in, for so many years, but I still long for the food, people and culture. Fortunately, I’ve discovered authentic Korean restaurants, a mini Koreantown and a place to indulge in my a

Lifestyle Asia

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Rikki and Beng agree that Asian food is central in family dinners as the cuisine equates to comfort food, plain and simple. But regardless of their preferences in the dinner table, they do experiment from time to time. A perfect example is a weekly f

Los Angeles Times

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LOS ANGELES - The landscape of the Koreatown neighborhood of Los Angeles, a concrete universe of slightly less than three square miles in Mid-City, is a bilingual-signed jigsaw of strip malls and squat high-rises, barbecue restaurants and porridge jo

Grow to Eat

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Fermented cabbage may not sound very appetising, but pair it with a few other veggies and spices and you have a delicious Korean staple. You can find kimchi on almost every table at every meal in Korea, eaten either by itself as a side or used to fla

Los Angeles Times

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Several years ago on a drive home with my mom, my physical being and existence came into question when an unsecured jar of tongbaechu kimchi in the back of her 1995 Chevrolet Astro van was jostled loose by an abrupt stop. The gallon-sized glass jar,

Nadia

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Fifteen years ago when I first met Carlos, he said to me, “One day I’ll need to return to the land, and if we end up staying together, will you be okay with that?” I replied with something along the lines of, “Suits me. One day I’m going to have a co

Getaway

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Ina Paarman, founder of Paarman Foods One of the best holidays I’ve had was a trip on the Orient Express train from Turkey to Italy. Next up is a cruise from Copenhagen to St Petersburg. That’s my type of holiday – get up, have breakfast and do what

Food

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Spicy, salty, sour and crunchy, kimchi is a feisty, fiery ferment of bold brassicas, such as wombok (Chinese cabbage) and choy sum (Chinese leafy green), combined with daikon radish, gochugaru (Korean chilli powder), garlic and ginger. One of Korea’s

BBC Easycook

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Vibrant and full-flavoured red rice, mainly from the Camargue region of southern France, is a short-grained speciality rice with a rich, nutty taste. It holds its shape well when cooked, making it ideal for salads, adding to soups and using in stuffi

Chat It's Fate

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Korean food is having a moment. Specialist restaurants are popping up all over the UK, and you can find Korean-inspired dishes on the menus in Wagamama and even McDonald’s. Of course, one reason for this is that it’s delicious! But it also gives us

Woolworths TASTE

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PRODUCTION HANNAH LEWRY TEXT LEBOGANG MOGASHOA PHOTOGRAPH JAN RAS PORTRAIT FAYROS JAFFER FOOD ASSISTANT KATE FERREIRA “I INHALED DIFFERENT VARIETIES OF KIMCHI. I SLURPED CHICKEN-GINSENG BROTH. I DEMANDED SECOND HELPINGS OF RICE FLOATING IN HOT GOCHUJ

International Traveller

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Dining out in the English capital just got tastier, and a whole lot chicer, with the opening of two new restaurants that are big on top chefs and design style. Aussie ex-pat chef Brett Redman and Texan stylist Margaret Crow, the duo behind Richmond i

Post Magazine

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How did you get interested in cooking? "When I was young, I liked to create things with my hands, so my mother taught me drawing, piano, calli­graphy and taekwondo. I like to make things, but my motor skills aren't very good. When it comes to cooking

Liz Earle Wellbeing

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Can be deep fried in rapeseed oil, or roasted for a healthier but not-so-crispy dish. • 1 cauliflower head• 150ml milk (oat or cow’s)• 2 organic eggs, whisked• 150g oatmeal (or roughly blitzed oats)• 4 tsp Korean red pepper flakes (or 2 tsp chilli fl

Nashville Lifestyles Magazine

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A sign of a great neighborhood is a neighborhood joint—a laid-back gathering place for food and drink, a stone’s throw from your house. Sara Nelson and Joseph Plunket, owners of Duke’s in Five Points, together with their friends Tim and Danny Song, c