Kim Minseon of OME cooking lab
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
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
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
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
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
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
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
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
"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
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
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
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
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
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
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
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
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
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
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
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...