korean food
This Cookbook Will Help You Master Korean Cooking At Home
At 272 pages long and endorsed by the likes of Anthony Bourdain and Andrew Zimmern, it may be the last Korean cookbook that you will ever need.
VICE Eats World: Brooklyn Pizza Wars and Korean Barbecue
In this installation of VICE Eats World, our editors eat uni-topped oysters, Russian pancakes, adorable bento boxes, and soup dumplings. Prepare to drool.
Korean Braised Goat and Dumplings Recipe
Chef Chris Shepherd epitomizes Houston's diverse food influences by combining traditional Korean flavors and rice cakes with succulent goat meat.
Houston’s Diversity Is What Makes Its Food Scene Incredible
That’s the beauty of Houston—there’s no zoning. In most cities, you’d say, “I go down to my favorite sandwich shop on the corner,” but in Houston, that’s a banh mi shop.
Koreans Don't Want to Admit They're Eating Chinese Kimchi
There is a crisis in Kimchi Land. An invasion of foreign kimchi is marauding through the country, pillaging and robbing South Korea of its culinary dignity.
How to Become a Better Eater in 2016
Fully embody your best self and smash every one of those #lifegoals by learning to cook and eat like a badass, courtesy of MUNCHIES’ favourite chefs.
Learning to Make the Food of Chuseok, Korea's Version of Thanksgiving
Growing up in the Midwest, Chuseok—a celebration of food, family, and culture—was one of the ways I learned about my Korean heritage.
Makgeolli Is the Drink of Choice for Farmers, Korean Rappers, and Old People
As South Korea’s most popular alcohol until 1988, makgeolli was favored among farmers and the working class. It's recently made a comeback among Korean youth and even celebrities who put creedence in its reputation as a healthier booze.
A Study Says 70 Percent of Koreans Aren’t Eating Enough Meat
Perhaps its time to lay down the industrial-sized bags of honey-butter chips and jump into some bathtubs full of bo ssam. I know I would.
This Man Is Making Kimchi Taste Like Bourbon
Kimchi and bourbon are both strong personalities—so strong, perhaps, that they should stay far apart. But Joe Banet of Funked and Fermented Kimchi Lab believes the exact opposite, and he's mixing barrel char into one powerfully pungent jar.
Fusion Food Doesn't Really Exist
Young chefs now take credit for popularizing "fusion" cuisine. But the merging of global flavors was birthed—by default—long ago in the kitchens of immigrant cities like Los Angeles, New York, Chicago and San Francisco.
Spreading the Kimchi and K-Drama Gospel in Ecuador
At the Gran K restaurant in Quito, Ecuador, Señora Choi Choon-Ja is using bibimbap and episodes of Boys Over Flowers to tap into the Korean wave, or hallyu, that's been sweeping Latin America.