Food, is gaining popularity worldwide. From kimchi to bulgogi, these unique flavors are captivating taste buds and ...
Japanese tourists are making meju with a master at Gisoondo Fermentation School in Changpyeong-myeon, Damyang-gun, Jeollanam-do, on November 13. Yonhap News The Korean culture of “Jang-making,” in ...
Korean cuisine is gaining popularity in India, driven by the influence of K-pop and K-dramas. Indian markets now offer a variety of Korean foods including kimchi, Korean fried chicken, ramyeon ...
The Korean Cultural Centre, which organises activities to promote Korean culture, has added a new one to its meaningful activities. Korean Cultural Centre organised "Korean Food Competition" for those ...
The UNESCO Intergovernmental Committee for the Safeguarding of Intangible Cultural Heritage on Dec. 3 decides to designate ...
Korea's tradition of making fermented sauces using soybeans has been added to UNESCO's intangible cultural heritage list.
People of North Korea will not be able to eat budae-jjigae and tteokbokki as the authorities have banned the sale of the two ...
Recognized for her contribution, Baek was honored as the 65th Korea Grand Master of traditional Korean food by the Ministry ...
At his Copenhagen restaurant, KOAN, chef Kristian Baumann channels his Danish upbringing and Korean roots to create ...