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#korean-cuisine

6 articles Reset

KoreanGastronomie7 min

Kimchi and Kimjang: Korea's Art of Fermentation

The story of kimchi and kimjang, the great collective autumn preparation. Origins, varieties, the science of fermentation, and Korea's UNESCO heritage.

13 juin 2026Read

KoreanGastronomie5 min

Korean barbecue: the convivial art of gogi-gui

History and codes of Korean barbecue (gogi-gui): the table-top grill, samgyeopsal, galbi, bulgogi, the art of ssam and the conviviality of the Korean table.

5 mai 2026Read

KoreanGastronomie5 min

Makgeolli: Korea's milky rice wine

History and secrets of makgeolli, Korea's cloudy, fizzy rice wine: nuruk fermentation, the farmers' drink, rainy-day pajeon pairing, and trendy revival.

18 avril 2026Read

KoreanGastronomie5 min

Tteokbokki: the rice cake that sets Korea ablaze

History and codes of tteokbokki, Korean street food: rice cake sticks in a sweet-and-spicy gochujang sauce, from royal kitchens to the street stall, its cult variants.

23 mars 2026Read

KoreanGastronomie6 min

Bibimbap: the Korean bowl where everything mixes

History and codes of Korean bibimbap: rice tossed with namul and gochujang, the sizzling dolsot, the five obangsaek colours, its ritual origins and Jeonju bibimbap.

11 mars 2026Read

KoreanGastronomie11 min

Banchan: The Small Dishes That Define Korean Dining

Banchan, the small shared dishes at every Korean meal, carry centuries of philosophy, fermentation science and seasonal wisdom. A deep dive.

8 mars 2026Read