During the year-end and New Year season—filled with gatherings, heavy food, and drinks—seolleongtang is the perfect way to soothe an overworked stomach. This milky beef soup, a classic Korean winter dish, offers both warmth and nourishment. A bowl of seolleongtang with rice and kkakdugi restores comfort and helps you recover from fatigue or even a hangover. For a tired body and mind, few dishes offer relief as deeply as seolleongtang.
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
As December brings a flurry of year-end gatherings and home parties, dakbal is the perfect choice for those seeking a bold and fiery menu. More than just a spicy dish, dakbal is a beloved Korean soul food with a long history and a staple companion to drinks. From bone-in and boneless to soupy, stir-fried, and fried styles, this guide explores the many ways to enjoy dakbal—along with easy recipes for beginners and ideal drink pairings to make your gathering truly unforgettable.
제육볶음은 한국인의 식탁에서 빼놓을 수 없는 대표적인 돼지고기 요리입니다. 고추장 기반의 매콤달콤한 양념으로 볶아낸 돼지고기는 밥과 환상의 궁합을 자랑하며, 지친 일상에 활력을 불어넣는 소울 푸드로 자리매김했습니다. 본 기사에서는 제육볶음의 기원과 조리법, 그리고 제육덮밥, 제육비빔밥과 같은 매력적인 변주 요리들을 통해 이 음식의 문화적 의미와 깊이를 탐구합니다. 단순한 한 끼 식사를 넘어 한국인의 정서와 삶이 담긴 제육볶음의 진정한 가치를 조명합니다.
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.
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.
