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[HanCinema's Digest] Food Lover's Lane


Get to know all about Korea's edible alcohol treat "Ewhaju", a world-class chef in New York is bringing K-food into fine dining, see the hottest recipes and post from My Korean Kitchen in 2015, and Maangchi has a recipe for making "Abalone porridge"

"A Spoonful of Ewhaju Marks an 800-Year-Old Korean Tradition"

Okay, so this is news for me, an alcohol you can eat?: "Ewhaju is both a Korean alcohol you eat with a spoon, and a mystery rice wine no one has heard of. Despite being over 800 years old, ewhaju is unknown to almost everyone in this hard-drinking country. It tastes, looks, and feels like yogurt more than anything else. It's a creamy, off-white color, sweet, fermented and a bit chalky. It is very similar to makgeolli but much more heavily concentrated". Well, I'm sold!


"New York chef brings Korean food to the fine dining scene"

Korean food has, in recent years, been successfully spread and showcased around the world as many are discovering the fantastic and delicious world of Korean food. But one top America-Korean chef is taking it to the next level: fine dining: "Koreans are good with using their hands, and the culture also goes well with the strict hierarchy in the kitchen…If we develop skills step by step, I absolutely believe that we can reflect our identity in our dishes".  


"10 Most Shared Blog Posts in 2015"

Explore My Korean Kitchen's hottest recipes and posts for last year and perhaps flag a few recipes to try yourself this year. In this post, Sue has compiled the most popular posts of 2015, from Korean Spicy Green Onion Salad to Sweet, Tangy and Spicy Korean Dipping Sauce: go see, go make, go enjoy!


"Abalone porridge"

Maangchi shows us steps for making Abalone porridge (jeonbokjuk), a "creamy, savoury, delicious, hearty, and satisfying" dishes that is sure to warm you up form the inside out! "They are full of good minerals and vitamins, too. It's hard to beat abalone porridge for taste, nutrition, and making you feel warm and satisfied".


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