Category: Flavorful Libations

Mandu, a Korean dumpling, originated from China during the Goryeo Dynasty. It’s made with thin dough filled with various ingredients and cooked […]

Yukhoe, a Korean delicacy, offers raw meat usually marinated in savory seasonings. It’s versatile, made from lean beef cuts or alternative meats […]

Gimbap, a Korean dish, features rice seasoned with salt and sesame oil, rolled with various fillings like spinach, pickled radish, carrot, egg, […]

Fried food involves coating ingredients like veggies, fish, or meat in flour, then frying them in hot oil until submerged and heated […]

Korean ramyeon comes in a wide variety of flavors and types. Some popular brands include Shin Ramyun, Jjapaghetti, and Neoguri, but there […]

Samgyeopsal, or pork belly, is a flavorful cut with three layers of meat and fat. Often enjoyed grilled, it’s Korea’s favorite pork […]

Makgeolli, also known as Korean rice wine, is made from rice or wheat fermented with nuruk. Its name, meaning “now-strained liquor” or “hastily strained liquor,” reflects its cloudy appearance when freshly made. Makgeolli’s history dates back to ancient times, with rich cultural significance. Its recent resurgence includes innovative flavors like ginseng or fruit-infused varieties. While traditionally brewed with nuruk, modern mass production uses factory-made agents. Despite changes, makgeolli remains a cultural staple, often enjoyed with savory pancakes or as cocktails. Rich in probiotics and nutrients, makgeolli offers health benefits like improved metabolism and complexion.

Korean Soju has traditionally been distilled from rice, but since the Japanese colonial period and the Korean War, and throughout the economic […]