No Korean kitchen is complete without a jar of gochujang (고추장) — a deep red, spicy-sweet chili paste that defines the essence of Korean cuisine. It’s the secret behind classics like bibimbap, tteokbokki, and samgyeopsal, but it’s also more than a condiment — it’s a window into Korea’s history, philosophy, and taste for balance. […]
In Korea, dried seaweed sheets are called Gim, and they are used in various dishes such as Gimbap (rice rolled in Gim). Other types of seaweed like Miyeok and Dashima are different varieties, but in English, they are often all referred to as “Seaweed”. This shows just how many kinds of seaweeds exist in Korea. […]
Discover Taean, the Tuscany of Korea: A Culinary and Cultural Gem Taean, located on Korea’s West Coast, is a lesser-known yet stunning region where sea, mountains, and farmland come together to create an exceptional bounty. On the Taean Peninsula, famed for its fresh produce, you will find a wealth of diverse seafood and top-quality vegetables. […]
It is often said that Koreans cannot go one day without eating rice, and once you come to Korea, you find out it is true! Rice is the most important ingredient in Korean cuisine. Typically, Korean rice is eaten during all three meals and people never get tired of it. What Makes Korean Rice […]
