Kimchi&Basil - A "tasty" trip across South Korea

Crying in H mart: Memories of Food and Grief with Michelle Zauner

May 23, 2021

Today we spoke with Michelle Zauner, musician who performs under the name of Japanese Breakfast, about her acclaimed book "Crying in H mart". A memoir about grief, identity and food. In "Crying in H Mar...

Interview with Fräulein Kimchi

February 12, 2021

Interview

Today we are in Berlin to meet Lauren Lee aka Fräulein Kimchi , Korean American chef who has turned her passion about food in one of the best fusion and street food Korean restaurant in Germany. Photo b...

Bapsang Autumn

December 22, 2020

Recipes, Traditional Food

Today we bring you a real autumn feeling with our seasonal menu, inspired by my time in Korea. I remember having this type of lunch during chilly autumn nights in Seoul. Autumn menu: Hobak juk - Pump...

Dream eat – lunchboxes with memories and nostalgia

December 5, 2020

Interview

Dosirak (도시락) are characteristic Korean lunchboxes that include a full meal, including rice, soup, meat or fish and side dishes (banchan). These complete and nutritious lunchboxes are usually prepared by mothe...

Royal tteokpokki – Gungjung Tteokkpokki (궁중떡뽁이)

December 5, 2020

Recipes, Rice

If you know at least a little about Korean cuisine, you have heard of tteokkpokki - rice dumplings cooked in a spicy sauce - one of the most consumed street foods in Korea. In Gungjug Tteokkpokki (궁중 떡뽁이), ric...

Taste of Seoul 2020

November 20, 2020

Events

Korean food has grown in worldwide popularity also thanks to efforts by Korean institutions and theirs promotion programs. The current global pandemy forced many of these activities to be held online and brou...

Fabrizio Ferrari – Al Porticciolo 84

October 7, 2020

Interview

At the beginning of this year we met Chef Fabrizio Ferrari in his restaurant "Al Porticciolo 84" in Lecco (1 Michelin star). He fell in love with Korean food many years ago, thanks to his Korean sous chef. ...

Seoul in a bottle – Hangang Brewery

September 13, 2020

Interview

Hangang Brewery lies in Seoul within Seongsu-dong district, once filled with shoe factories and now redeveloped by street artists and the presence of cafe and restaurants instead of neglected old buildings. Cl...

Makku – Korean drink between tradition and innovation

July 30, 2020

Interview

It would be reductive defining Makku as any makgeolli brand. Makku is a concept where past and present coexist, it draws with both hands in craft tradition but it stands out with its minimal and attractive des...

Kim Minseon of OME cooking lab

June 14, 2020

Interview

Attending a food class while visiting Korea is one of the activities to recommend to learn more about Hansik and to taste delicious food. Today we sat down with Kim Minseon, CEO and Chief instructor at OME coo...

Korean startup develops innovative kimchi seasoning

May 11, 2020

Interview

Today we sat down with Sun An, the CEO and founder of the 'Seoul Sisters' brand. Her company Food Culture Lab has developed the innovative "Kimchi seasoning mix", a vegan kimchi flavoured dressing soon to be ...

Eunji Lee – Executive Pastry Chef at Jungsik NYC

April 4, 2020

Uncategorized

Eunji Lee is the executive pastry chef at the restaurant Jungsik (2 michelin stars) in New York. She moved to France 14 years ago to develop her passion in pastry. In France she had the opportunity to study and...

Mauro Seu – Italian chef promotes Korean food across the world

February 11, 2020

Interview

I have met Chef Mauro Seu for the first time in Milan, during an event organised by Hansik Foundation to promote Korean food. On that occasion we talked a lot about our common passion for Korean cuisine and aft...

이태리 어징어순대집 – Korean pop up restaurant in Italy with Alberto Mondi

January 3, 2020

General

What was your first impression of Korean food and how similar do you think Italian and Korean food are? In the new show 이태리 어징어순대집 (Ojingo Sundae Italian restaurant - Ojingo Sundae is a Korean dish consistin...

Thursday Kitchen – New Korean food in New York

November 16, 2019

Interview

New York is a city where you can easily satisfy your craving for Korean food, thanks to the presence of many traditional Korean restaurants. In Thursday Kitchen restaurant instead, the Korean food and ingredien...

Korea night in Milan

October 13, 2019

Events

The Korea Night 2019 has taken place on the 3rd of October in Milan to celebrate the Korea National Foundation Day at the Istituto dei ciechi di Milano. The event, organised by the General Consulate of Repub...

World Hansik Festival 2018

October 24, 2018

Culture and History, Events

The third edition of the World Hansik Festival took place on the 4th and 5th of October in Seoul at the Coex. This event, organised by Korean Food Promotion Institute for people to discover Korean food. An i...

Interview with Ven. Sun Jae – Master of Korean temple food

October 16, 2018

Culture and History, Interview

"Flavors of Korea" event took place few days ago in Milan, Italy. The festival, organised by KFPI (Korean Food Promotion Institute) gave the chance to visitors, chefs, journalists and bloggers to learn more abo...

Chuseok – Korean Thanksgiving

September 18, 2018

Culture and History, Events, Information

The Chuseok (추석), once known as hangawi 한가위 - "Thanksgiving" or more traditionally called "harvesting holiday" - is one of the most important holidays in Korea. The big cities like Seoul or Busan become suddenl...

Hottest days of the year – Sambok 삼복

August 16, 2018

Culture and History, Information, Seasonal Dish

Today is 말복(Malbok), one of the three hottest days of lunar calendar. Together with 초복(Chobok), 중복(Joongbok), these days of hot weather are called sambok (삼복) or boknal (복날) 초 means ‘beginning’, 중 means ‘mi...

Korean startup develops innovative kimchi seasoning

Crying in H mart: Memories of Food and Grief with Michelle Zauner

Interview with Fräulein Kimchi

Dream eat – lunchboxes with memories and nostalgia

Fabrizio Ferrari – Al Porticciolo 84

Seoul in a bottle – Hangang Brewery

Makku – Korean drink between tradition and innovation

Bapsang Autumn

Royal tteokpokki – Gungjung Tteokkpokki (궁중떡뽁이)

Acorn Jelly Salad – Dotorimuk muchim

Onggi – korean earthenware for fermentation

Songpyeon (송편) – half moon rice cake

Broiled fish with sauce

Korean braised chicken – Jjimdak 찜닭

Miyeokguk seaweed soup (미역국)

Bossam – boiled pork wraps with radish cabbage salad

Enjoying Busan street food

Mul Kimchi – watery cabbage and radish kimchi

Kimchijjigae 김치 찌개 – kimchi stew

Crying in H mart: Memories of Food and Grief with Michelle Zauner

Interview with Fräulein Kimchi

Bapsang Autumn

Dream eat – lunchboxes with memories and nostalgia

Royal tteokpokki – Gungjung Tteokkpokki (궁중떡뽁이)

Taste of Seoul 2020

Fabrizio Ferrari – Al Porticciolo 84

Seoul in a bottle – Hangang Brewery

Makku – Korean drink between tradition and innovation

Kim Minseon of OME cooking lab

Korean startup develops innovative kimchi seasoning

Eunji Lee – Executive Pastry Chef at Jungsik NYC

Mauro Seu – Italian chef promotes Korean food across the world

이태리 어징어순대집 – Korean pop up restaurant in Italy with Alberto Mondi

Thursday Kitchen – New Korean food in New York

Korea night in Milan

World Hansik Festival 2018

Interview with Ven. Sun Jae – Master of Korean temple food

Chuseok – Korean Thanksgiving

Hottest days of the year – Sambok 삼복