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[HanCinema's Digest] Food Lovers' Lane

My Korean Kitchen shows us how to make dolt bibimbap (without a stone bowl), discover the family story behind one of Korea's longest-running restaurants, 10 Magazine looks at Korea's dessert menu, and Forbes gets the personal story behind a gritty young restauranteur on the rise.

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"DOLSOT BIBIMBAP"

No stone bowl for your dolsot bibimbap? No problem says Sue at My Korean Kitchen. Unlike Bibimbap (비빔밥), dolsot bibimbap is traditionally served in a sizzling hot stone bowl, but ceramic or clay bowl will also do the job. "If you serve bibimbap in a normal bowl", writes Sue, "you will notice that the rice cools down quite fast. There's nothing wrong with that. However, some people prefer having the rice and all the other ingredients in bibimbap warm if not hot".

...READ ON MY KOREAN KITCHEN

"3 generations, 78 years, all female _ the story of Hanilkwan"

The Korea Times is running a fascinating new series that focuses on third-generation restaurateurs in Korea. In this post, the first in the series, they share the story of sisters who are continuing their grandmother's legacy. Shin Woo-gyoung became the first "female restaurateur" in 1939 when she started serving beef rice soup ("which became the modern-day 'bulgogi'") under Japanese occupation. "Our grandmother was a courageous woman", Kim Eun-sook, daughter of Shin, told The Korea Times.

...READ ON THE KOREA TIMES

"9 KOREAN STREET DESSERTS TO TRY THIS SPRING"

"Warmer weather calls for the tastiest of spring treats, and Koreans know how to do desserts properly", says 10 Magazine writer Nnehkai Agbor. Korean desserts don't always get the attention they deserve, most of the time we hear of more traditional dishes, but in this tantalising post, you'll discovering an assortment of sweet, street-side treats to silence your sweet tooth while you're out and about. Sweet bread, caramelised sweet potatoes, and walnut cakes await!

...READ ON 10 MAGAZINE

"This 30 Under 30 Asia Honoree Wants To Transform South Korea's Restaurant Culture"

Elaine Ramirez, a contributing writer at Forbes, tells the touching story of how Daeyoung Kim came to open one of the most popular BBQ restaurants in the capital, "Manimal Smokehouse". Through the hard lessons he endured from his youth, and the strong sense of community he gained from his experience growing up, Kim preserved to support his family while dreaming of the day he would be in charge of his own business. "It's not like I have had magic training to get to where I am", Kim says, "[...] one thing I was confident about was that I wanted to become a better Daeyoung - not just to have more money, but to be a better and wiser person".

...READ ON FORBES

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