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.
One of my favorite breakfast menu options is Gyeranjjim, Korean Steamed Eggs. The common recipe for this dish consists of eggs and scallions (or chives) along with chopped vegetables.
If you haven't yet streamed “Parasite," WHAT ARE YOU WAITING FOR? The movie is great and even better is this delicious ramen hybrid recipe that has emerged from it. Give it a try!
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.
Located in Wongok-dong, the Ansan Multicultural Food Street was formed in 1990s during the influx of blue-collar foreign workers who came work at the many industrial companies in Ansan.
