[HanCinema's Digest] Food Lovers' Lane

Science says eat your kimchi, learn how to make Korean fish cakes at home with My Korean Kitchen, the Koreaners target the best restaurants for tofu stew, and The Korea Times interviews Chef Sung Park about his rare French-Korean cuisine in New York.

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"10 HEALTH BENEFITS OF KIMCHI ACCORDING TO SCIENCE (+6 DELICIOUS RECIPES)"

You'll often hear, and for good reason, that kimchi, Korea's traditional fermented cabbage, is a nutritional powerhouse. In this article on 10 Magazine by Jen Miller, you'll discover ten ways this spicy dish is good for your health backed by science. Jen has included links to support the case, as well as six recipes you can try out yourself at home. "It is only recently that people are starting to realize that other than Kimchi's unique and delicious taste", writes Jen, "it also holds potential in being a nutritious part of our daily meals".

...READ ON 10 MAGAZINE

"KOREAN FISH CAKE SIDE DISH"

Sue from My Korean Kitchens takes us through her steps (accompanied, as always, by some great photographs) for making a very popular Korean side dish; "Korean fish cake is called eomuk (어묵) or odeng (오뎅), so Korean fish cake stir fry is called Eomuk Bokkeum, 어묵볶음 or Odeng Bokkeum, 오뎅볶음", Sue explains. This easy-to-make dish also won't break the bank, it's quick to make (around 12 minutes), and it's the kind of dish you can make enough to last for days.

...READ ON MY KOREAN KITCHEN

"Where To Buy The Best Tofu Stew In South Korea"

Love you some tofu stew? Adelane on Koreaners takes us to three of her favourite soondubu restaurants around town ("Soondubu is a soft tofu stew with mix of kimchi with chili flakes, salt, pepper, and some sesame oil"). Although this dish is most often enjoy during the winter months, it's too popular to be confined to a single season...

...READ ON KOREANERS

"Chef Sung Park offers NY's rare French-Korean cuisine"

Korea's public relations with France are strong, but how well have the two countries combined in the kitchen? In this interview on The Korea Times, Yun Suh-young talks with Chef Sung Park, a New York-based Korean chef who creates on the borderlands between Korean and French foods. Although, as Park says himself, the dishes are "basically French cuisine" with Korean touches; "Yet, the dishes are inspired by my Korean background. All of my dishes have a story. Each of the dishes on the menu is reminiscent of my memories in life".

...READ ON THE KOREA TIMES