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‘The Heart of Diplomacy’ through Hansik (Korean food) _ Director, Sook Ja Yoon, of Korean Food Foundation

‘The Heart of Diplomacy’ through Hansik (Korean food) _ Director, Sook Ja Yoon, of Korean Food Foundation

The phrase ‘Food is the culture itself’ resonates truly with me. Recently, the number of foreigners looking for Korean Food has increased through the Hallyu Wave (referring to the increase in popularity of South Korean media worldwide scene). We should be able to let them understand about the Korean Food culture and deliver its exact […]

Expectations of contribution to ‘Hansik (Korean food) Globalization’

Expectations of contribution to ‘Hansik (Korean food) Globalization’

L.A. Korean Food Academy, which is the first educational institution of Korean food, will be opened in Los Angeles. The academy that will open on the 10th of August without the help of the government, would work as an outpost for improving Korean Food and Culture in America. Also, it is expected to contribute to […]

“Korean food (Hansik), by speeding up globalization we should not allow it to become fast food”

“Korean food (Hansik), by speeding up globalization we should not allow it to become fast food”

Sook Ja Yoon (left), director, Institute of Traditional Koran Food and Pinar Okçal, wife of the Turkey ambassador conversation about food culture between the two countries ahead of the Korea – Turkey Food Cultural Interchange on the 2nd to 5th of next month. “If there is ‘Mandu’ (Korean dumpling) in Korea, then there is ‘Manti’ […]

Discover Korean Food 170: Dr. Sook-Ja Yoon’s “Hobak Seon”

Discover Korean Food 170: Dr. Sook-Ja Yoon’s “Hobak Seon”

Hobak Seon is a young pumpkin dish filled with minced beef, shiitake mushroom, and carrot. Hobak was brought in Korea after the Imjin War (1598) and consumed by monks. [Ingredients & Quantity] 300g (1 medium) young pumpkin, 200g (1cup) water, 12g (1tbsp) salt 30g beef, 5g (1) shiitake mushroom 15g carrot, 0.5g salt 0.3g manna […]

Discover Korean Food 169: Dr. Sook-Ja Yoon’s “Maek Jeok”

Discover Korean Food 169: Dr. Sook-Ja Yoon’s “Maek Jeok”

Maek Jeok is a pork grill dish marinated in Doenjang sauce. ‘Maek’ means Goguryeo and ‘Maek Jeok’ means Goguryeo people’s grill dish. Traditionally, Maek Jeok was cooked by direct fire. [Ingredients & Quantity] 800g Pork Shoulder, 20g wild chives, 10g leek Seasning Sauce: 42.5g (2½tbsp) Doenjang, 2g (½tsp) salt, 6g (½tsp) sugar, 19g (1tbsp) honey, […]

Discover Korean Food 168: Dr. Sook-Ja Yoon’s “Yangbaechoo Gaetyim Kimchi”

Discover Korean Food 168: Dr. Sook-Ja Yoon’s “Yangbaechoo Gaetyim Kimchi”

Yangbaechoo Gaetyim Kimchi is a kimchi dish mixed with cabbage, sesame leaf, and liquorice water. It has rich vitamins and minerals. Cabbages are good for eyes, ears, and joints. [Ingredients & Quantity] * 530g cabbage, 2tbsp salt, 6cups water * 22 sesame leaf, 1tbsp salt, 2cups water * liquorice water: 3cups water, 1 liquorice * […]

Discover Korean Food 167: Dr. Sook-Ja Yoon’s “Gool Bab, Oyster Rice”

Discover Korean Food 167: Dr. Sook-Ja Yoon’s “Gool Bab, Oyster Rice”

Gool Bab is a rice dish mixed with oyster and seasoning sauce. Oysters taste better during the winter. According to Dong-Guk-Yeoji-Seunglam, Korean people traditionally ate oysters. [Ingredients & Quantity] 360g (2cups) nonglutinous rice, 600g (3cups) water 300g oyster, 물 900g (4½cups) water, 2g(½tbsp) salt Seasoning sauce : 36g (2bsp) soy sauce, 7g (1bsp) chilly powder, […]

Discover Korean Food 166: Dr. Sook-Ja Yoon’s “Insam Sokmi Juk”

Discover Korean Food 166: Dr. Sook-Ja Yoon’s “Insam Sokmi Juk”

Insam Sokmi Juk is a Ginseng porridge mixed with grind hulled millet. Non-glutinous millet is more nutritions than rice; it is good for digestion and blood circulation. [Ingredients & Quantity] 1cup non-glutinous millet, 5cups water 20g, ginseng powder, 1tbsp ginger juice 5 jujube 2cups water, 1tsp salt [Recipe] 1. Wash the non-glutinous millet; soak in […]

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