T he first Korean food I loved was kimbap. I was adopted from Seoul, South Korea, as a baby and learned about my culture ...

“it’s cool to see Korean food gaining popularity.” At Queens, Kim and Clara Lee filled kimbap with ingredients both classic ...

Buckwheat and mugunji jeon (a type of aged kimchi) is served with a salad of “Today’s Harvested Lettuces”, which are ...

We've chosen carrot and burdock root for our ingredients ... who heads a unit specializing in food quality assessment at the National Agriculture and Food Research Organization based in Tsukuba ...

Soak dried seaweed in 1 cup water for at least 15 minutes. Cut gobo (burdock) in half for ease of handling. Peel, rinse and cut each piece into 4 logs. Cut lengthwise into 1/4-inch matchsticks or ...

The city recently attracted a constellation of Michelin stars, but visitors shouldn’t overlook its street kitchens, serving ...

The name comes from the Korean word "moonho" meaning "the gateway” – its intention being a passageway to interact with, and experience, Korean cuisine and culture through food. "I feel very ...

Burdock root has been used as a healing herb for a long time, thanks to the health benefits it potentially offers. It is commonly associated with detoxifying the body, enhancing digestion, and ...

Korean food in the UK isn’t new. Since the 1950s, a significant Korean population has lived in New Malden, southwest London. Hyun Sang Ko, who moved to London in 1990 and now runs Miga in ...