Where to grab a quick bite in the morning

Four places where you can grab quick breakfast bites In the morning on your way to work, to school, or wherever you're going, driving in heavy...

[Korean Cuisine – Vegetarian Edition] Introduction

As an avid foodie, a health-conscious vegetarian, and a proud Korean American, I am writing about a combination of two topics that are often under-addressed:...

[Korean Cuisine – Vegetarian Style] ‘Pajeon’ – Green Onion Pancake

Pajeon (파전) is short description. It is literally the combination of the two words "pa" (green onions) and "jun"(pancake). Pajeon is my all time favorite on a...

5 study cafes with amazing brain fuel

It is a well-known fact that glucose in sugar is necessary for learning and memory, which means that you can eat as many sweets as...

How to cook rice deliciously

Cooking rice deliciously starts from choosing the right grains. Grains should be shiny without much cracks in order to be tasteful when cooked. Cracks...

How to make your soy sauce more tasteful

With slight variations, you can make special kinds of soy sauce that will make your dishes more tasteful. Following three sauces can be used...

Four Korean traditional teas to warm your body

Coldness may cause further symptoms such as chills and dyspepsia. Korean traditional teas using cinnamon, dong quai, or licorice may prevent and ease such...

New York chef brings Korean food to the fine dining scene

Star Korean-American chef Hooni Kim certainly knows a thing or two about cooking Korean food. As owner-chef of the New York-based Korean restaurant Danji and...

Delicious Myeongdong: 15 Street Foods you can find at Myeongdong

Myeongdong, Seoul is heaven for street food lovers. From Tteokbokki to fried crab, there is every street food you can imagine. With so many...

Korean ‘Smoked Mackerel’ Ranked in NY Times Top 10 Restaurant Dishes of 2015

'Pine leaves smoked mackerel' from Oiji, a modern Korean restaurant located in East Village, Manhattan, has been ranked in NY Times Top 10 Restaurant...

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