[HanCinema's Digest] Food Lover's Lane

Published on 2015/12/06

What do women eat in North Korea?, new Halal app helps Muslim tourists, see how cheesy Korea actually is, and Kimchimari has a cabbage kimchi recipe for us.

"Report: North Korean woman eating looks familiar to South Koreans"…READ ON UPI

South Korea's food industry is a massively successful culture export, but while it's enjoying global acclaim and interest in terms of its food culture, what's happening over the border? In this piece, Elizabeth Shim takes a closer look at some of the restaurants that are popping up in North Korea and shares a video by Singaporean filmmaker, Aram Pan, on this very topic.

"State Food Agency In South Korea Launches 'HALAL Korea' App To Attract More Muslim Tourists"…READ ON KOREA PORTAL

There is a serious effort in Korea to make its culture and food available to all, no matter your dietary restrictions. In an attempt to attract more Muslim tourists, specifically, the country has launched an app that will offer details and information on halal restaurants and supermarkets around the country: "According to Travel Asia One on Oct. 20, the Muslim tourist market is among the rapidly increasing global sectors, with a projected worth of $200 billion by the year 2020".

"Pics: South Korea's cheese market ripens"…READ ON IOL

Cheese please! Although cheese wasn't a traditional mainstay of South Korean culture, the demand for cheese is on the rise; not only for Western-style dishes, but also as locals incorporate this foreign fermented food into more traditional dishes: "Cheese consumption has soared by a third in the last five years and annual imports are now worth nearly $500 million".

"Cabbage Kimchi with pepper seeds"…READ ON KIMCHIMARI

Jin Joo over at Kimchimari shares steps for making cabbage kimchi topped with pepper seeds. Using her new Hakdok ("basically a stone grinder on steroids!"), Jin takes us step-by-step with clear instructions and commentary so that we can enjoy this healthy side dish for ourselves. "According to Ms. Kang, in her family the Gochussi Kimchi came about because it was the cheapest way to make Kimchi for the servants in the old old days. Because the seeds were usually a throw away food, they could get it almost for free and use it to make kimchi", writes Jin.