All articles tagged with #korean cuisine
Originally Published 13 days ago — by The Washington Post
A comforting and light Korean cabbage soup called Baechu Doenjang Guk, made with fermented soybean paste, offers a warm, soothing meal after indulgent holiday foods, perfect for a cozy, healthy dinner.
Originally Published 1 year ago — by The Independent
New research suggests that consuming kimchi, a fermented cabbage and vegetable dish, may lower men’s risk of obesity and reduce fat around the middle and abdomen. Making your own kimchi at home could be a cost-effective way to enjoy its potential health benefits. The article provides a recipe for napa cabbage kimchi from "The Korean Cookbook" by Junghyun Park and Jungyoon Choi, including instructions for brining the cabbage, making the kimchi seasoning, and fermenting the dish for one to two days at room temperature followed by an additional 10 days in the refrigerator.
Originally Published 2 years ago — by Eater LA
Michelin has added three Korean-influenced restaurants in Los Angeles, Baroo, Hibi, and Olivia, to its California Guide. These new additions may be included as Bib Gourmand selections or starred restaurants in next year's guide. Baroo offers an upscale tasting menu with Buddhist influences, Hibi is a Japanese- and Korean-influenced a la carte restaurant, and Olivia serves vegetarian dishes with Korean and Mexican flavors. These LA discoveries join four other new restaurants across the state in the Michelin Guide.
Originally Published 2 years ago — by Eater NY
Nōksu, a new Korean fine dining restaurant, has opened in the Herald Square subway station in New York City. Located below the streets, the unmarked entrance leads to a marble-clad dining room that used to be a barbershop and newsstand. The 12-course tasting menu, priced at $225 per person, features dishes like brown crab and turnip-seaweed tart and trout with perilla and pistachio. Despite the unconventional location, the Nōksu team aims to compete with other acclaimed fine dining establishments in the city. The restaurant plans to open another underground spot, Garden of Eve Dessert Haus, next spring.
Originally Published 2 years ago — by The New York Times
Korean chefs and owners have taken over New York City's high-end restaurant scene, challenging the long-standing dominance of French cuisine. These forward-thinking Korean restaurants, such as Atomix, Jua, Cote, Oiji Mi, and Naro, offer a refined setting for traditional flavors that have been reimagined with technique and imagination. With their Michelin-starred status and innovative approaches to Korean cuisine, these restaurants have become some of the most exciting places to eat in the city, showcasing the versatility and sophistication of Korean flavors.
Originally Published 2 years ago — by Tasting Table
This Korean BBQ-inspired lentils recipe combines Korean flavors with red lentils to create a mouthwatering dish that you can eat alone or on a bed of rice. The recipe includes an Asian pear, onion, garlic, scallions, olive oil, sesame oil, soy sauce, ginger powder, and red lentils. The lentils are cooked in a sauce made from the pear puree, soy sauce, ginger powder, and sesame oil. The dish can be garnished with chopped scallions and can be stored in an airtight container for up to 5 days in the fridge.
Originally Published 2 years ago — by Eater NY
Eater editors share their favorite dishes of the week, including a surprisingly good hot dog at Five Guys, salmon hwe gooksu at Ariari, the double cheeseburger at Rolo's, and sliced pork belly with garlic in chile sauce at Peppercorn Station in Jersey City.
Originally Published 2 years ago — by Ars Technica
A recent study published in the Journal of the Royal Society Interface found that the traditional Korean earthenware vessels known as onggi are the best vessels for fermenting kimchi. The porosity of the onggi's walls helps the desired bacteria proliferate during the fermentation process, resulting in a higher growth of salt-loving lactic acid bacteria and increased acidity and antioxidant activity of kimchi. The study used fluid mechanics to examine the connection between the material properties of the onggi and the growth of bacteria during kimchi fermentation.
Originally Published 2 years ago — by allkpop
Harry Styles was sighted at a Korean restaurant recommended by BLACKPINK, where he ate soybean paste stew and conversed with the waiter. Despite being vegan, Harry seemed to have enjoyed his meal and was friendly to the staff. Korean netizens had mixed reactions, with some expressing concern over the restaurant recommendation for a vegan and others suggesting alternative vegetarian options.