The corona virus outbreak is taking away a lot of my things. Especially after a long day, the neighborhood pub, which had become a haven to escape for a fun evening with colleagues and friends, is no longer safe.
New data from the Korea Customs Service and the liquor industry showed South Korea’s imports of Japanese beer spiked in October from a year earlier due to stepped-up marketing activities amid a weaker local boycott of goods from Japan.
Archaeologists discovered four-thousand-year old clay images of people brewing, storing, and drinking beer in ruined cities and forgotten tombs scattered throughout the ancient world.
When thinking of beers and breweries, South Korea may not be high, or even present, on a brew connoisseur’s list. Many dismiss Korean beer as too weak or too watery, but there are breweries and microbreweries popping up all over the peninsula aiming to change these misconceptions.
March 17th is just around the corner which means it’s once again time for the annual drunkfest that the annual commemoration of Patron Saint Patrick has become.
Kimchi, a fermented vegetable dish, is a traditional dish that accompanies every meal served in Korea. There are many variations in recipes and forms, using different vegetables such as cabbage, radish, and cucumber.
Bunsik, literally meaning "food made from flour," is a term used to refer to reasonably priced Korean dishes. The most adored bunsik includes Gimbap, tteokbokki and eomuk.
