By Lee Hae-rin Kimchi from luxury hotels is selling like hot cakes in South Korea amid growing demand for packaged kimchi and ingredient price hikes driven by the climate crisis. Koreans’ daily consumption of premium kimchi, created with the recipes of hotel chefs and made with top-notch ingredients, has been on the rise every year … Read more
At Koan in Copenhagen, Korean-Danish chef Kristian Baumann serves a dish called Sundae, named after and inspired by sundae, blood sausage that is a popular street-food snack in Korea. But Baumann’s version transforms the simple sausage on a stick into something more exquisite: he uses pork from black-spotted pigs raised at Troldgaarden, an organic farm … Read more
The greens are harvested from the neighbouring hi-tech “smart farm” housed within the Hyundai Motor Group Innovation Center (HMGICS) of which Na Oh is a part. A robot operates in the smart farm at the Hyundai Motor Group Innovation Center in Singapore. Photo: Hyundai Motor Group Innovation Center Crisp ice lettuce, kale, Swiss chard and … Read more
By Park Jin-hai Chef Kim Do-yun of one-Michelin-star restaurant Yun Seoul, known for his expertise in noodles and dedication to sourcing ingredients, is proud of being a “weirdo obsessed with ingredients” – a quirky label given to him by his customers. In his restaurant, Kim has a lab-like refrigerated storage space where he keeps over … Read more
Ha has travelled across the country, covering some 620,000 kilometres (385,000 miles) since 2014, meeting local people and recording the undocumented oral recipes of the communities she encounters. Dureup kimchi is made with Angelica tree shoots. Photo: SCMP She highlighted the vast array of kimchi varieties in Korea, emphasising their regional and seasonal diversity, telling … Read more
By Park Jin-hai Beloved Korean street food sundae, a dish of steamed pig intestine stuffed with various ingredients, is not typically associated with the upscale ambience of fine dining. Instead, it is a staple of bustling markets, served hot and ready to fill the stomachs of hungry people. Choi Ji-hyung, 37, has broken that stereotype … Read more
“I was a three-year-old riding on my auntie’s back when I boarded the last ship headed south from the now-North Korean city of Hamhung during the Korean war,” the 76-year-old You says, referring to the large-scale evacuation operations conducted by America’s X Corps during the war. Weary of wagyu? How about Hanwoo? All about the … Read more
