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"Chuseok”', the Autumnal Full Moon Harvest Festival like a Thanksgiving Day in the West, is celebrated by Koreans all around the world.

It is the most important family get-together to enrich family values and commemorate ancestors.

Dining is a very important part of Korean culture, as it is with many, as it is an essential social activity.

Since Korea has been greatly influenced by Confucianism, it has exceptionally fastidious dining requirements.

If Christopher Columbus had not discovered chili, what would have happened to kimchi, the signature Korean side sidh?

Along with kimchi, chilli is integral part of Korean dietary life.

Whether they’re sweet and mild or fabulously fiery, colourful chillies bring meals to life.

The Guardian warns the Korea’s national dish ‘kimchi’ is in crisis amid changing tastes and trade war with China.

A Korean meal without kimchi is unthinkable for most Koreans. Despite being fermented, the cabbage leaves used for this common dish stay fresh and crispy.

Korean Air has announced that in response to the popularity of the Korean air cuisine served onboard its flights, it will introduce a traditional Korean ‘table d’hôte’ from 2014.

New York eatery Hanjan, run by Korean-American chef Hooni Kim, placed fifth on a list of the top 10 restaurants of 2013 in the Big Apple by the New York Times on Wednesday. Hanjan captivated New Yorkers' tastes with its traditional Korean sauces.

UNESCO has added the Korean kimchi-making annual event ‘kimjang’ to its ‘intangible cultural heritage list’ along with traditional Japanese washoku cooking methods and China's use of the abacus.

WHITE RADISH KIMCHI

Makes about 2 cups

This fermented vegetable dish is an integral part of the Koean table. There are hundfeds of varieties, generally featuring cabbage, radishes. Spring onions or cucumbers, with banquets including a wide selection of choices.