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How Did Fermented Foods Begin? Fermentation Around the World N
How Did Fermented Foods Begin? A Journey Through Fermentation Around the WorldCheese, yogurt, sauerkraut, and kimchi.These foods come from different parts of the world, but they all have one thing in ...2026-10-07 -
Korean Radish Namul: A Simple & Sweet Korean Side Dish
Korean radish is at its best in the fall.Raw Korean radish is crisp and refreshing, but something special happens when it’s cooked. It becomes tender and develops a mild, natural sweetness.Koreans use...2026-09-29 -
K-Food Favorites: Songpyeon, Japchae & Bibimbap for Chuseok
K-Food Favorites: Discovering Chuseok Through Songpyeon, Japchae & BibimbapAs Chuseok approaches, Korean tables become a little more colorful and a lot more abundant.Families make songpyeon, prepare j...2026-09-16 -
Thanksgiving and Chuseok: American and Korean Fall Food Traditions
Thanksgiving and Chuseok: What’s on the Fall Table in America and Korea?When fall arrives, tables around the world begin to change with the season.It’s the time of year when crops are harvested, seaso...2026-09-14 -
Why One-Pan Cooking Is Taking Over: A New Home Cooking Trend in the U.S. and Korea
The way we cook at home is slowly changing.Not too long ago, cooking a proper meal often meant pulling out a long list of ingredients, using several pots and pans, and facing a sink full of dishes aft...2026-09-03 -
A 10-Minute Summer Wellness Feast! Easy 'Yeolmu Bibim-Guksu' Made with Tender Young Radish Greens (Yeolmu) and bibigo Kimchi
Over the past month, we have explored Korea’s wise Zero-Waste food culture—which elevates discarded ingredients into fine culinary delicacies—as well as the vibrant transformations of summer’s iconic ...2026-08-24 -
From Crunchy Kimchi to Ice-Cold Noodles: The Ultimate Guide to Korea’s Summer Reviver, 'Yeolmu'
Last week, we explored Korea’s wise Zero-Waste culinary philosophy—transforming toxic plants into delicacies and preserving stems and leaves—and looked into the origins of its star ingredient, Yeolmu ...2026-08-19 -
Turning Poison into Gourmet Delicacies: The Wisdom of Korea’s Zero-Waste Culinary Heritage and 'Yeolmu'
One of the things that surprises foreign visitors most when looking at a Korean dining table is the incredible variety of wild greens (namul) sourced from mountains and fields. People are often amazed...2026-08-10 -
"We Used to Throw This Away?!" The Dramatic Rise of Upcycled Food Stories
How many ingredients on our dining tables today were cherished from the very beginning?Surprisingly, many of the prized delicacies and health-boosting ingredients we enjoy today were once dismissed ju...2026-08-03 -
The Global K-Kimchi Craze and Korea's Summer Wisdom: The Science of Coldness in Buckwheat and Dongchimi
At the heart of today's global food landscape stands one undisputed star: Korean Kimchi.Recently, Western foodies have expanded their horizons beyond traditional red cabbage kimchi to explore a divers...2026-07-28 -
Before the Chili Pepper Kimchi: The Ancient 'White Kimchi' Born from Frozen Clay Jars and Winter Science
When people around the world think of Korean Kimchi, they almost always imagine the iconic, fiery-red cabbage version slathered in spicy chili flakes (Gochugaru).However, ask any Korean about their fo...2026-07-22 -
"Ice in a Savory Soup?!" The Unique Science Behind Korea’s One-of-a-Kind 'Ice-Cold' Summer Noodles
As the second week of July arrives and the midsummer heat intensifies, there is nothing quite like sitting under a cool air conditioner and downing a bowl of ice-cold noodle soup. Whether it is the ta...2026-07-14