k-food

Tzuyang Jokes About Eating Less as YouTube Demonetizes Mukbang Creators

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Kim Young-sik's cream bread hits 140 billion won in annual sales, revealing sweet secrets

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Lotte's Kkokkalkon Pork Flavor Cleared 3 Months of Stock in 30 Days

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Toran-dae: The Overlooked Yukgaejang Ingredient That Helps with Blood Pressure

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K-FoodAUG 31

Kang Min-kyung Made Japchae With Konjac Noodles: Here's Whether That Swap Actually Works

Singer Kang Min-kyung shared a video on her YouTube channel showing how she makes japchae with konjac noodles instead of the traditional dangmyeon, citing a packed schedule of on-camera appearances. A study published in the British Journal of Nutrition backs the calorie math, but there is a trade-off worth knowing about.

Is Kimchi Actually Good for You? What the Research Establishes

Kimchi is described as a superfood in one headline and a stomach cancer risk in the next. Both claims come from real research and both are overstated. Here is what the studies actually establish, where the evidence runs out, and the one number worth paying attention to.

Soju, Makgeolli, Somaek: Korean Drinking, Explained

Soju is not Korean vodka, most of it is weaker than people assume, and the rules around pouring it matter more at the table than anything in the glass. A guide to the three drinks you will actually be handed in Korea, and the etiquette that comes with them.

How to Order at a Korean BBQ Restaurant

Korean barbecue has more unwritten rules than any other restaurant meal, and none of them are on the menu. Which cuts to order, why you have to order two servings, who holds the tongs, and the one sequencing rule that decides whether the second half of your meal tastes good.

What Banchan Actually Is, and Why There Are So Many

You sit down at a Korean restaurant and six small plates arrive before you have ordered anything. They are banchan, they are not appetizers, and the number of them is not random. Here is what they are, why they keep getting refilled, and the old table-setting system that explains the count.

Gochujang, Gochugaru, Doenjang: A Guide to the Korean Pantry

Three ingredients turn up in nearly every Korean recipe, and two of them have names close enough to be mixed up in the store. Gochujang and gochugaru are not the same thing, doenjang is not miso, and swapping any of them changes the dish. Here is what each one actually is.