My Korean Kitchen shows us how to make one of Korea's most popular drinks, a grandmother's makgeolli business is booming, Korean cooking shows are on the rise, and will Michelin's new restaurant guide help uphold the integrity of Korean food?
"SIKHYE (KOREAN SWEET RICE DRINK)"
Sue is really excited about sharing this recipe for making one of Korea's most popular drinks: sikhye (sweet rice drink). Sue is an author, cook and photographer who produces some of the best content around on South Korean food on her website, My Korean Kitchen. In this post, Sue shows us how to make this traditional Korean tea, a delicious drink that is particularly popular during holidays like the Harvest Festival and New Year's Day. Sue notes that this recipe is also "one of the most requested recipes by you guys as well".
...READ ON MY KOREAN KITCHEN
"From Grandma's home to store shelves, Boksoondoga makgeolli goes global"
The Korea Herald explores how one grandmother managed to turn her hobby of making makgeolli into a booming business that uses "fermentation architecture". Together with her older brother, Min-kook uses the science of makgeolli-making to produce a winning product, but "[o]ne of our biggest focuses is not just about us being a business, but about us giving back to our community and keeping everything as local as possible". A great product with great effects–cheers!
...READ ON THE KOREA HERALD
"Korean cooking shows have overtaken Korean TV"
Move over K-drama because K-cooking shows are on the rise! South Korean cooking shows–with help from a few famous chefs and celebrities–are becoming serious business; shows like "Please Take Care Of My Refrigerator", "Home Food Rescue", "Three Meals A Day", and "Go Go With Mr Paik" are just a few shows whose ratings are on the rise.
...READ ON STRAIT TIMES
"Upholding integrity of Korean food"
Michelin recently announced that it will release a new guide for restaurants in Korea (two of which hold three-star status). In this post on The Korea Times, you will get an inside look at what that might mean for many restaurants and chefs who care about the integrity of their country's cuisine. Yup Mi-wol (aka the "kimchi mama"), CEO of Yunke in Tokyo, for example, notes that Michelin's new guide will help chefs to "carry the burden of responsibility that is upholding the integrity of Korean food".
...READ ON THE KOREA TIMES
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