[HanCinema's Digest] Food Lovers' Lane

Traditional soups still the go-to dish to help settle a hangover, Korean corn cheese is on the menu at My Korean Kitchen, districts in Seoul get revitalized through shifting food preferences, and discover the history of makgeolli through one expat's tasting tours.

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"When It Comes to Hangovers, South Koreans Follow Their Gut: Haejang Traditions"

After a night of heavy drinking, different cultures have their own preferred method(s) for beating a hangover. In Korea, locals tend to 'follow their gut' and put their faith in traditional dishes like haejangguk, which simply refers to any local soup that might help chase away the pain. "And though there is almost an unspoken national consensus that rich, high calorie and often spicy soups do the best job, the search for a cure doesn't quite end there". In addition to traditional soups, little bottles of energy drinks are popular, and in 2016 a new ice-cream bar was introduced designed to help folks "hang in there".

...READ ON KOREA EXPOSE

"CORN CHEESE"

My Korean Kitchen is one of the best Korean food blogs around. In this recent post, Sue shows us how to make a simple side dish: Korean corn cheese. "Korean corn cheese is essentially baked corn and cheese casserole", explains Sue. "It's seasoned with creamy mayonnaise and a little sugar. And, it's cooked over melted butter, so it smells wonderful too!" In addition to her passion for Korean food, Sue also has a great eye and includes some fantastic images of her creations to help inspire and guide you.

...READ ON MY KOREAN KITCHEN

"Revitalizing Seoul through food"

"The evolving dining industry in Seoul has transformed blue-collar communities into hipster havens", writes Paige Shin for The Korea Herald. As the country's food scene continues to change, more and more Koreans are favouring "aesthetically pleasing interiors and foods on a platter, housed inside abandoned warehouses and narrow alleyways". In this article, Shin looks at Gangwon-dong as one of leading districts whose growing dining industry is currently being transformed from the inside out...

...READ ON THE KOREA HERALD

"Discover the history of makgeolli with tastings and tours in South Korea"

Julia Mello, an Australian expat, had a terrible first experience drinking makgeolli. Tens years later, however, she had the opportunity to try one of Korea's favourite alcoholic drinks again and was hooked: "When I discovered there was a whole range of different kinds (of makgeolli) that I previously didn't know were accessible, that sparked my interest", said Mello. After noticing that precious little information about makgeolli was available to foreigners, she started a company that gives visitors the chance to not only taste this milky beverage in all its varieties but also appreciate its equally rich history. "We see a heavier importance and a heavier responsibility to communicate what we've learnt to educate a wider consumer base, because there is still such a dearth of information".

...READ ON THE STRAIT TIMES