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[HanCinema's Digest] Food Lovers' Lane

Learn how to make kimchi dumplings with My Korean Kitchen, the Korea Times interviews another Michelin-starred Chef, discover a traditional delicacy from Jeju Island, and Kimchimari has the perfect seasonal K-snack for the holidays.

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"KIMCHI MANDU (KIMCHI DUMPLINGS)"

This one is going to be popular: "Easy and delicious Korean Kimchi Mandu recipe". Cooking Korean at home is a breeze with Sue's simple steps and stunning snaps-the printable recipe cards are a great touch, too-so be sure to visit this K-kitchen online and try your hand at making this delicious kimchi-packed dumpling!

...READ ON MY KOREAN KITCHEN

"[Michelin star chef] Pop-up store owner grows into star chef"

The Korea Times is running a series featuring interviews with top K-chefs from Michelin star restaurants; in this feature, the fifth in the series, Yun Suh-young talks with Lee Jun from "Soigne" in Seoul. Michelin recently released its first Seoul Edition, and Lee's restaurant was one of the top Korean establishments that was awarded a prestigious Michelin star. "It's the people that matter", says Lee, "Then the customers will trust us and come even when the food changes. That's important because our food changes every three months".

...READ ON THE KOREA TIMES

"Jeju Island cuisine at Hallasan"

Check out this restaurant on Jeju Island that serves a traditional delicacy called "mojaban" (or " mom ") paired with a pork-based soup (mom-guk). "Our ingredients and the foundation of our dishes are traditional", says Lee, a Jeju local and chef, "but we aim to be trendy in how we interpret them". Have you visited Jeju and experienced this traditional Jeju dish? Let us know in the comment section below...

...READ ON THE KOREA HERALD

"Korean Cocktail Meatballs for the Holidays!"

Looking for a seasonal K-snack? Jin Joo from Kimchimari has this scrumptious suggestion for the holidays: cocktail meatballs with sweet soy glaze. "They are crazy moist, tender but slightly springy", writes Jin Joo. Her post is accompanied by pictures of the process so you can follow along. Total time (prep and cooking): 30 min-go!

...READ ON KIMCHIMARI

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