As seen in a scene from K-Pop Demon Hunters, gimbap is a food deeply woven into everyday life in Korea. Yet today, gimbap has become a global dish that can be easily found in supermarkets around the world. This article explores what makes gimbap uniquely Korean by looking at its differences from Japan’s norimaki and the many variations of gimbap that have captured global attention.
One name continues to surface whenever recent dessert trends are discussed: Dujjonku, also known as the Dubai Chewy Cookie. At first glance, its name suggests a dessert imported from the Middle East or Dubai, but surprisingly, Dujjonku is a dessert created in Korea. This article explores why it came to be called “Dubai,” how its distinctive chewy texture captured attention, and how this unique cookie evolved into a nationwide trend.
As January 1st approaches, we explore tteokguk, a traditional dish served on Korean tables to welcome the New Year. More than a simple meal, tteokguk symbolizes hopes for health, prosperity, and renewal. From long white rice cakes representing longevity to coin-shaped slices associated with wealth, this feature highlights the cultural meanings and traditions contained in a single bowl.
If you’re planning a Christmas home party that goes beyond the ordinary, consider yukhoe, a Korean-style beef tartare loved by many in Korea. With its refined presentation and delicate flavors—much like the famous yukhoe cake created by Kim Poong on a Korean cooking show—it instantly elevates any celebration. Enjoy the pure taste of fresh beef, then turn leftovers into yukhoe bibimbap or inari sushi to keep the party going. A unique and elegant choice for creating unforgettable holiday memories.
On Dongji, the winter solstice and the longest night of the year, Koreans traditionally eat red bean porridge to mark the end of the year and prepare for a new beginning. More than a seasonal dish, patjuk carries deep cultural meaning—believed to ward off misfortune and invite health and peace. This feature explores the origins of Dongji, the symbolism behind red bean foods, the varieties and culinary value of patjuk, and dishes that pair well with it, through the lens of a professional food mag
Sundubu jjigae, one of Korea’s most beloved soups and stews, pairs silky soft tofu with a bold, spicy broth—making it a comfort food enjoyed across generations. In this feature, we take a closer look at sundubu jjigae’s signature flavor profile, its versatile range of ingredients, and how it differs from another iconic spicy stew, kimchi jjigae. Join us as we explore the warm, soothing world of sundubu jjigae—where gentle texture meets fiery depth.
Chachargan Juice, made from sea buckthorn berries that thrive in Mongolia’s harsh environment, is a precious drink that supports the health and vitality of the Mongolian people. This golden juice—valued since ancient Greece and the era of the Mongol Empire—is rich in vitamins, minerals, and amino acids, and is renowned for its benefits to digestive health, cardiovascular wellness, and immune support. Discover the remarkable world of chachargan, deeply rooted in Mongolian life and tradition.
Tsuivan is Mongolia’s iconic stir-fried noodle dish that reflects nomadic culture and community life. Made with wheat noodles, meat, and vegetables, it has long been a staple during daily meals, travel, and outdoor activities. The rich flavor and fat from lamb provided essential energy in Mongolia’s harsh environment. Today, Tsuivan has evolved with diverse ingredients and cooking styles, gaining popularity and appealing to tastes around the world.
Mongolian cuisine may feel unfamiliar, but Tefteel and Beef Steak are approachable entry dishes that suit Korean palates well. Similar to hamburg steak, they offer the rich flavor of Mongolian meat in an easy, gentle way. This guide briefly compares the two and provides tips for choosing between them when dining in Mongolia.
From the vast grasslands of Mongolia come two comforting soup dishes: Boorog Mahtei Shul and Hoi Chai. This guide explores the simple yet deeply flavorful meatball soup Boorog Mahtei Shul and the heartier, ingredient-rich Hoi Chai, highlighting their distinct textures and flavors. Through these dishes, readers gain insight into Mongolian food culture and are introduced to places in Korea where Hoi Chai can be enjoyed.
Discovered under Mongolia’s vast skies and summer heat, Ujamni Shus is a seasonal drink made from raisins and suitable for plant-based diets. More than a refreshing beverage, it is valued as a source of energy and nourishment. Rich in nutrients, it offers a unique drinking experience in which the soaked raisins are meant to be chewed, making Ujamni Shus a distinctive symbol of Mongolia’s summer.
Located near Achasan Station in Seoul, Gege is a traditional Mongolian restaurant that has served fresh, authentic flavors for five to six years. Using high-quality meat without artificial sweeteners, it focuses on honest, healthy cooking. Through the easyMenu X Mongolia project, Gege offers a multilingual menu and QR system, making Mongolian cuisine accessible to all. Signature dishes include Khuushuur, Chive Khuushuur, and Goulash.
