Soju and makgeolli: Korea's best-known alcoholic drinks explained
Soju and makgeolli explained: origins, alcohol content, drinking etiquette in Korea and why makgeolli goes with rainy days.
How to make kimchi: classic napa cabbage kimchi recipe
Make classic napa cabbage kimchi at home: salt it overnight, spread a gochugaru paste, ferment for one to two days. With amounts, fermentation tips and sources.
Why do Koreans eat with metal chopsticks?
Metal instead of wood: in Korea the chopsticks stayed bronze, silver and today stainless steel. What is true about the poison story and why they are flat.
Why do Koreans eat such spicy food?
Chili only reached Korea late and is mild enough to use in large amounts. Why Korean heat comes from Gochujang, Gochugaru and fermentation.
Why do Koreans eat so much garlic?
Garlic in Korea is not a spice but a basic ingredient: in kimchi, marinades, soups, dips and raw with grilled meat. Where that comes from and how it tastes.
The success story of Korean instant ramen
Korean instant ramen: their origin back in 1958, why they became a staple food in Korea, how Koreans cook them and where they turn up in pop culture.
