This is a folk dish featuring deep-fried whole sentinel crabs originating from the coastal regions of Jeollanam-do. Sentinel crabs are no larger than a single phalange. They are usually found…
Exploring the Essence of Korean Cuisine: The Baekban Set Menu Baekban, a term that literally translates to "white rice," refers to a style of set menus in Korean restaurants. These…
Parboiled conch is prepared by gently blanching fresh and plump top shells in boiling water. This is the best way to enjoy conch in the lightest and most savory manner.…
Exploring the Nutritious Foods that Sustain the Vibrant Daily Life of Koreans The Joseon-era medical text Donguibogam (Principles and Practice of Eastern Medicine) has the phrase, "Yaksikdongwon." This phrase, meaning…
Grilling the Perfect Beef Sirloin: Discovering the Juicy Delights of the Rib Eye The beef sirloin is a popular cut for grilling, and for good reason. In particular, the rib…
Tteokbokki: Exploring the Regional Flavors of Korea's Nostalgic Snack It's not easy for Koreans to talk about their school days without mentioning tteokbokki. Everyone remembers walking by a small snack…
Celebrate the Lunar New Year or Chuseok with a delightful Korean dish that not only delights the taste buds but also captivates the eyes. Introducing the Skewered Fried Delicacies, a…
Discover the Delightful Fusion of Acorn Noodles and Wild Vegetables from Chungcheongbuk-do This folk dish from Chungcheongbuk-do combines cold noodles, which are made of acorn flour and potato starch that…
Discover the Delightful Harmony of Sujeonggwa: Cinnamon Punch, a Treasured Korean Tradition This traditional beverage is a sweet punch made from ginger, cinnamon, sugar, and dried persimmon. "Sujeonggwa," or Cinnamon…
This dish is made by steaming and parboiling various vegetables and seafood, such as octopus and crab meat, then topping them with a poached egg and pine nut sauce. It…