This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Lunar New Year is celebrated with a variety of flavorful, ...

Nurungji, or Korean scorched rice, refers to the crispy layer of rice that forms at the bottom of a pot or cooking vessel. The resourceful dish can be eaten on its own, steeped in hot water as tea or ...

Korean-style desserts are gaining popularity among the overseas MZ generation (born between 1980 and 2000) due to the Korean wave and the influence of platforms like YouTube. As a result, traditional ...

A comforting dinner of chewy rice cakes, punchy kimchi, bok choy, and perfectly flaky salmon made entirely on just one sheet pan. Spice up your weeknight stir-fry game with tender ground meat, chewy ...

None of the Korean-style desserts at Atelier DoSuHyang, located in Cheongdam-dong, Seoul are what one would expect to find at a traditional Korean rice cake shop. While there are “injeolmi” -- rice ...

Join Josh and a group of friends as they experience Chuseok, Korea’s harvest festival, by sampling traditional Korean food ...

The history of yaksik traces back some 1,500 years. The story goes that this style of Korean cuisine represents the communication that took place between humans and animals, as it was originally made ...

The K-wave in Singapore is at its all-time high— seriously, you can’t go anywhere without seeing a Korean restaurant or hearing K-pop blasting from a speaker somewhere. While most of us enjoy popular ...

Check out two dishes from Eric Kim's debut cookbook. New York Times Cooking columnist Eric Kim is sharing the food-centric story from his childhood and family heritage that became a catalyst for his ...