With its sweet tastes and rich nutrition, Korean melon (chamwe) is a beloved fruit among Koreans.

Yakiniku, known as Japanese BBQ, is a delightful fusion of Korean and Japanese flavors, originating from Korean BBQ.

A new year is upon us, and it’s time once again to turn your attention to the yearly tradition unlike any other – Best of the Pacific voting season!

Sundubu jjigae can be cooked spicy with chili powder, or as a clear soup. Either way, it will be just as tasty and easy on the stomach.

Boneless chicken is marinated then cooked with plenty of vegetables.

Gimbap is a popular Korean dish resembling sushi rolls. It features rice and a variety of vegetable and meats rolled into seaweed.

Jeonju, renowned as Korea’s culinary capital, was highlighted by National Geographic, a globally respected publication, for its iconic dishes like kongnamul gukbap (soybean sprout soup), Jeonju bibimbap, and makgeolli.

In Korea, customers at restaurants usually press an electronic bell on the table when they want to order.

Restaurant cultures vary across countries, and Korea also has its own unique ways.

Kimchi, a fermented vegetable dish, is a staple dish in South Korea. There are hundreds of varieties available, but the one that Americans are most familiar with is made from salted napa cabbage and spices.