Fall is a special time of year in Korea: it’s the time when kimchi reaches the perfect age.  Like a good bottle of wine, kimchi has just one month to shine while on its journey from fishy to spicy to way too fermented.  That time is now.  Let us seize the moment with several unusual but delectable uses for our favorite side dish.  Click on the photos to access the complet ...

  Let's see--where were we?  Ah, yes, the world of Korean food and with it, the world of Soups & Stews.  Part III of this series will tell you how to order guk (국) off a menu in Korea or while at a Korean restaurant anywhere else?   Unlike its counterparts in the jjigae (찌개) and some tang (탕) categories, guk tends to be the most like soup.  The former ...

In Part I of this series on Korean Soups and Stews, I described various types of jjigae (찌개), and how to order your desired dish in a Korean restaurant.In Part II, I'll brief you on different Korean tang (탕) dishes  (Note:  "tang" here is pronounced with a long "a", or "tahng," like the "a" in "lawn").  Do you have a favorite spot for Korean soup or stew?&n ...

In my last post, I spoke of Korean barbecue meats-- the Expat's food/dish most commonly associated with Korean culture.  In this post as well as the next two posts, I will focus on the most frequently enjoyed dishes in the Korean culinary scene;  the pride and joy of Korean cooking and grubbing down:  soups and stews.