Kimchi - sharp, funky, fermented cabbage - has become a kind of shorthand for Korean food in the UK. Judy calls it "the ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Tteokbokki, those sweet and spicy gochujang ...

SEOUL, South Korea — How do you reinterpret a simple traditional dish into food that wins awards and commands a high price at a fine dining restaurant? Here's an example: For a final course at Evett, ...

The chef and TV host is known for her expertise in pastry and Korean cuisine. If you love Korean food, Chef Judy Joo just made things a whole lot easier. The chef, entrepreneur and host of Food ...

Hi! I'm Haein, and I'm a Korean-American foodie and lifestyle writer who, growing up, didn't care care for Korean food. Now, I can't live without it! I started to appreciate Korean food when I moved ...

Koreans have long sought their identity through food. Despite rapid economic growth and modernization, there has been a persistent yearning for what is considered truly "Korean." This film reflects on ...

Seoul — Park Jin-hee remembers the first time that he tried South Korea’s famed “fire chicken noodles.” Huddling with a group of friends in his high school dormitory about a decade ago, each person ...

As a mother of two, Korean-American recipe developer and food blogger Alice Choi (@hipfoodiemom1) is adept at creating delicious meals while keeping home cooking accessible. Her recipes include Korean ...

Nurungji, or Korean scorched rice, refers to the crispy layer of rice that forms at the bottom of a pot or cooking vessel. The resourceful dish can be eaten on its own, steeped in hot water as tea or ...

When Les Kim and his wife Sunhwa Han dreamt of bringing authentic Korean food to Spokane, they didn't just imagine plates of crispy chicken and fiery tteokbokki. They envisioned a space where ...

The best Korean restaurants throughout New York City are a mix of old and new: Korean-American mainstays that have been barbecuing meats or slinging bowls of soups for decades, as well as imports of ...