Kimchi&Basil - Page 2 of 7 - A "tasty" trip across South Korea

Yukjeon Hoekwan – Unique recipe and family tradition

March 21, 2018

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 ...

Healthy Korean Food Supporters Opening ceremony

August 18, 2017

Events, Information

The Healthy Korean Food Supporters held its launch ceremony on August 21, starting off activities as an online promotion group for Korean food at home and abroad. Broadcasted live on Facebook, the launch cerem...

“A summer night with Hansik” – Italian Korean fusion cuisine

August 3, 2017

Culture and History, Events

The event "A summer night with Hansik" has taken place on the 26th of July in the beautiful location of Casa Lago in Milan (www.lago.it). The event was organized by Korean food foundation (www.hansik.org) and b...

Josephs Korea – Modern Korean Pop up restaurant

July 4, 2017

Events, Interview

In the last few years Korean food has grown in popularity and more people abroad are appreciating its unique flavors and ingredients. Many chefs are proposing Korean inspired dishes and the use of traditional K...

Food experiences in Korea not to miss

June 7, 2017

Culture and History, General

Korean food is not only kimchi and bibimbap but there are many different dishes to try and experiences related to food that would help you appreciate the Korean food even more. From healthy temple foo...

Korean braised chicken – Jjimdak 찜닭

April 23, 2017

Meat, Recipes

Braised chicken with vegetables in soy sauce - Jjimdak 찜닭 - is a dish originated from the city of Andong and it has a deep, complex flavor with a mild spicy kick. A delicious dish with balanced flavors that has...

King of table – Humor restaurant

April 7, 2017

Culture and History, Events

The interest of contemporary art towards food is growing and many artists are using food as a medium for discussing ideas. This connection between food and art was explored through performances at the...

Miyeokguk seaweed soup (미역국)

March 5, 2017

Recipes, Soups & Stews

Seaweed soup is a dish that is traditionally consumed on someone birthdays or is given to mothers who have just given birth to a baby. Seaweed is nutritious, low calories and full of minerals food and this make...

Interview with Haenyeo of Jeju island

January 29, 2017

Culture and History, Interview

One of the Jeju treasures is the traditional figure of the haenyeo 해녀, the female divers of the island. For centuries the female divers had a key role in the economy of the island by harvesting shells fish and...

Science of Hansik – Korean food research institute

January 14, 2017

Interview

Korea Food Research Institute is a government funded entity established in 1988 so as to contribute to the development of food, agriculture, forestry and fisheries industries and to the improvement in...

Bossam – boiled pork wraps with radish cabbage salad

December 18, 2016

Kimchi, Meat, Recipes

Bossam (보쌈) is a boiled pork dish served usually with radish cabbage salad (musaengchae - 무생채) and wrapped in cabbage leaves. It a great dish for gathering and family reunion and a favorite for many people. Ten...

GRE-EAT market – eat great, be great

December 9, 2016

Interview

Today we have met Suh Ran Park, founder of GRE-EAT market, a collaborative project that aims to increase awareness about healthy lifestyle and food in Korea by connecting food professionals, organic f...

Enjoying Busan street food

November 24, 2016

Culture and History, Events, Street Food

One of my favorite activities in Korea is visiting markets, especially the ones known for their street food like Gwanjang market in Seoul. I was thrilled when I read that our program included a tour of the Guk...

Experiencing Korea in Denmark – Copenhagen Kimchi festival 2016

November 4, 2016

Culture and History, Events

Korean food is growing in popularity across the world and more and more people are becoming interested in its dishes and traditions, especially on the fermentation processes that are a key feature of Korean cui...

Mul Kimchi – watery cabbage and radish kimchi

September 30, 2016

home food, Kimchi, Recipes, Seasonal Dish

Kimchi is one of the most known Korean dishes and is often associated with spicy and stingy taste. Watery kimchi on the other hand is a kind of Kimchi that it might be not very well know outside Korea...

Mauro Seu - Italian chef promotes Korean food across the world

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

Thursday Kitchen – New Korean food in New York

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)

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

Healthy Korean Food Supporters Opening ceremony

“A summer night with Hansik” – Italian Korean fusion cuisine

Food experiences in Korea not to miss

Korean braised chicken – Jjimdak 찜닭

King of table – Humor restaurant

Miyeokguk seaweed soup (미역국)

Interview with Haenyeo of Jeju island

Science of Hansik – Korean food research institute

Bossam – boiled pork wraps with radish cabbage salad

GRE-EAT market – eat great, be great

Enjoying Busan street food

Experiencing Korea in Denmark – Copenhagen Kimchi festival 2016

Mul Kimchi – watery cabbage and radish kimchi

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