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

Mauro Seu – Italian chef promotes Korean food across the world

February 11, 2020

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...

Give Peace a Chance – DMZ Peace Train Festival

July 25, 2018

Culture and History, Events

The first edition of DMZ Peace Train Festival took place from the 21st to the 24th of June, with an opening event in Platform Changdon 61 in Seoul and continued for two days in symbolic and historical...

Experiencing Jeju island – history, culture and nature

June 14, 2018

Culture and History, Information, Sightseeing

During my last trip to Jeju island I had the opportunity to get to know more about the island history and culture and the unique characteristics of its inhabitants and landscape. Jeju island, known fo...

Acorn Jelly Salad – Dotorimuk muchim

June 4, 2018

Appetizers & Side dishes, Recipes, Vegetarian

Acorn Jelly Salad - Dotorimuk muchim (도토리묵무침) Dotorimuk muchim is a vegan side dish in which chunks of dotorimuk (acorn jelly) are seasoned and mixed with vegetables such as lettuce, cucumbers and scallions an...

Experiencing rural Jeju – Canola flower festival in Jeju

June 2, 2018

Events

Spring and Summer seasons in Korea are filled with festivals, from music to food and art. Jeju, the beautiful island located south of the Korean peninsula, has many interesting festival every year during these ...

Hallyu K-food cooking class by Visit Seoul

May 29, 2018

Events, Information

Visit Seoul offers a Hallyu themed cooking class for all the people passionate about food and dramas! Do you want to learn how to cook Korean food seen in popular Korean dramas and entertainment shows? The K...

Seoul food 2018

May 9, 2018

Events

Last week we attended the Seoul Food exhibition at Kintex, near Seoul. Seoul Food was established in 1983 and over the years has become the fourth largest food industry exhibition in Asia. Dur...

Yukjeon Hoekwan – Unique recipe and family tradition

March 21, 2018

Interview, Review

Visiting family restaurants are a unique opportunity to experience delicious food and learn more about the culture of a certain country. These kind of restaurants in Korea are no exception, ...

Onggi – korean earthenware for fermentation

December 16, 2017

Information, Traditional Food

Korea Food Heritage: Paste-type foods in Korea like soybean paste and hot pepper paste are made through a fermentation process. These sauce are prepared using traditional earthenware pots called "...

Keungiwajip – Interview with Michelin star chef

November 6, 2017

Interview

Today we met with Han Yeongyong, Head Chef and owner of Keungiwajip, a one-Michelin star restaurant specialized in a delicious crab dish called Ganjang gejang (간장게장). Opened by his famil...

Songpyeon (송편) – half moon rice cake

October 12, 2017

Recipes, Uncategorized

Songpyeon are half-moon-shaped rice cakes that contain different kinds of sweet or semi-sweet fillings, such as sesame seeds and honey, sweet red bean paste, and chestnut paste steamed over a layer of pine need...

World Hansik Festival 2017 – from Hansik to World

October 2, 2017

Events

The second edition of the World Hansik Festival took place on the 28th and 29th of September in Seoul at the Sejong-ro park. This event, organized by Hansik Food Foundation and Ministry of Agriculture, Food and...

Broiled fish with sauce

September 15, 2017

Fish & seafood, Recipes, Seasonal Dish

Various species of fish can be caught in the waters surrounding Korea throughout the year. Yellow corvina is usually eaten in spring, seasoned mackerel, in summer, hairtail in fall, and herring in winter. Fish ...

Science of Hansik - Korean food research institute

Mauro Seu – Italian chef promotes Korean food across the world

Thursday Kitchen – New Korean food in New York

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

Yukjeon Hoekwan – Unique recipe and family tradition

Keungiwajip – Interview with Michelin star chef

Josephs Korea – Modern Korean Pop up restaurant

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

Japchae (잡채) – sweet potato starch noodles with vegetables

Fish cake soup with vegetales – eomuk guk (어묵국)

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

Give Peace a Chance – DMZ Peace Train Festival

Experiencing Jeju island – history, culture and nature

Acorn Jelly Salad – Dotorimuk muchim

Experiencing rural Jeju – Canola flower festival in Jeju

Hallyu K-food cooking class by Visit Seoul

Seoul food 2018

Yukjeon Hoekwan – Unique recipe and family tradition

Onggi – korean earthenware for fermentation

Keungiwajip – Interview with Michelin star chef

Songpyeon (송편) – half moon rice cake

World Hansik Festival 2017 – from Hansik to World

Broiled fish with sauce