Korean Food

Stone on the Outside, a Delicacy on the Inside — The True Nature of the Stone Crab and the Box Crab

This guide compares the differences between flower crabs and rock crabs (also known as “dolge” or “bakhaji”) in a single chart, and includes instructions for making rock crab sauce using a 4:6 soy sauce ratio, as well as tips for ordering direct from the source at Daecheon Port in Boryeong.

A one-page map to give to a foreign friend who is opening their first barbecue restaurant

From the differences between charcoal, briquettes, and pot-lid grills to a chart of meat cuts like samgyeopsal, hangjeongsal, and chadolbagi, plus the proper way to order a single serving and how to wrap meat in lettuce—the ultimate K-BBQ guide to mastering your first visit to a Korean barbecue restaurant.

From the magic of paprika powder to baekgyeotjeori—this one article has you covered

Thirty minutes to brine, five to dress — mild napa geotjeori broken down into exact ingredient ratios and three steps, with a milder seasoning mix, brining pitfalls to avoid, and dishes to pair it with.

Crisp and fresh, right down to the green skin—a new domestic pear variety with no stone cells that’s perfect for a quick snack

Ta-da! Ta-da-da! A green pear has made its appearance—!! Hey, you there—did you just say, “Aren’t all pears yellow?” Today’s star is GreenSis—a new domestic pear variety with a light green skin. How is it different from the brown Shin-go pear? Where and how can you buy it? This post has all the answers. READY?

Calling all cilantro lovers! How to Make Tangy Cilantro Kimchi in 5 Minutes

Cilantro, with its strong aroma that people either love or hate, really comes alive when lightly tossed in a tangy marinade. Just chop it up, mix in the marinade, and toss it all together—that’s it! In just 5 minutes, you’ll have a delicious side dish that’s sure to whet your appetite. You won’t know how good this is until you try it!