Food10 min
Ramyeon: Korea's Instant Noodle Culture
Ramyeon (라면) is not Japanese ramen: almost always instant and fiery. From Samyang in 1963 to the global Shin Ramyun and the ram-don of Parasite.
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JournalKorea Korea
Korea
Korea
Korea
The Kotoba Interactive journal.
Editorial features on the cultures, history and languages of Asia. Filter by culture, by topic, or search for what inspires you.
7 articles
Food14 min
Baechu, dongchimi, kkakdugi: the varieties of kimchi
Kimchi is not one dish but a family: whole cabbage, cubed radish, winter brine, summer versions. The edible atlas of a national fermentation.
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Food11 min
Chimaek: Fried Chicken and Beer, Korea's National Religion
Crisp fried chicken and cold beer: how chimaek became a ritual of Korean sociability and a cultural export of the country.
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Food10 min
Patbingsu: The Mountain of Shaved Ice That Cools Korea
From royal ice-storage dessert to Instagrammable chains: a journey through patbingsu, the mountain of shaved ice that cools the Korean summer.
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Food5 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.
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