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
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
washington — South Korean kimchi exports hit a record high amid a global surge in the popularity of Korean culture, hitting 44,041 tons in 2023, a 7.1% increase from 42,544 tons exported in 2021. Kimchi, a traditional Korean dish made by fermenting cabbage or other vegetables, was exported to 92 countries from South Korea last … 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
