Bossam by Chef Sungchul Shim Bossam is a pork belly-based dish served with traditional condiments and seasonings that get their flavors from fermentation. The pork belly itself is braised in [...]
Hongeohoe / Photo Credit: www.instiz.net Hongeohoe is fermented skate characterized by the stinging odor of ammonia, often ranked high in lists of world’s smelliest foods. The flesh and [...]
Samhap / Chef David Lee Samhap / Chef David Lee Samhap directly translates to mean ‘three combinations’ or ‘three tastes,’ and in the Korean culinary world, it refers to a combination [...]
Makgeolli / Photo Credit: www.cntraveler.com Makgeolli is a fermented alcoholic beverage made from rice or wheat, and is also known as Korean rice wine. As a naturally fermented drink, it is high [...]
Maneul Jangajji / Photo Credit: ddanzi.com Maneul Jangajji is a popular form of Jangajji, a type of Korean banchan (side dish) that refers to pickled vegetables prepared in many styles using a [...]
Sikhye / Photo Credit: Hansik.org Sikhye is a sweet Korean rice-based beverage that is often served for dessert. The drink aids in digestion, making it the perfect way to finish a filling Korean [...]
Pine Needle Tea / Photo Credit: lifemedi.com Fermented Pine Needle Tea is made with cleaned pine needle leaves, water, and sugar. The leaves are first cleaned under running water to remove the [...]
Makgeolli Cocktail presented at the pairing event—The Power of Fermenation Makgeolli Cocktail by Juno Moon Makgeolli is a fermented rice wine that is representative of Korea, and is a source of [...]
Kkakdugi—Radish Kimchi / Photo Credit: theeast.org Kkakdugi is a very popular variation of the standard cabbage kimchi, and is made with radish cubes. It is often enjoyed with various non-spicy [...]
Jeotgal / Photo Credit: blog.daum.net/ajikang Jeotgal is a salted condiment that is prepared with diverse seafood ingredients such as shrimp, fish, oysters and shellfish. The flavor of Jeotgal [...]