[HanCinema's Digest] Food Lovers' Lane

My Korean Kitchen shares an irresistible fusion fried chicken recipe, learn how to make a delicious (kimchi-based) spring side dish, foreign-born Korean restauranteurs revive Itaewon, and is traditional Korean food a little too spicy?

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"KOREAN SPICY GARLIC FRIED CHICKEN"

It will take you just 35 minutes to prepare and cook Sue's latest tantalising treat, but expect a flood of requests afterwards. Kkanpunggi (깐풍기), a spicy garlic fried chicken, is a "hard to resist" Korean-Chinese fusion dish that is "quite addictive and moreish!" You've been warned...

...READ ON MY KOREAN KITCHEN

"Green Onion Pollock Kimchi"

Holly, a Korean mother who loves sharing "lip-smackingly delicious" Korean recipes, shows us how to create a popular springtime side dish. "This green onion pollock kimchi will accompany many Korean dishes you serve beautifully", writes Holly on Beyond Kimchi. On her blog you'll also find a printable recipe card if things go well-and with simple instructions with crisp photos guiding the way, why wouldn't they go great!

...READ ON BEYOND KIMCHEE

"Foreign tourists enjoy Korean food, find some dishes overly spicy: poll"

Are traditional dishes actually a little too spicy? A recent survey conducted by the Korea Tourism Organization suggests so, at least as far as foreigner tastebuds are concerned. Of the 974 foreigners they surveyed, 46.1% felt that local food was a little too spicy. What have your experience of Korean food been like? To much spice, too little? Let us know in the comment section below.

...READ ON THE KOREA HERALD

"Seoul Food: Foreign-Born Koreans Return To Build A Home-Cooked Ecosystem"

Is Itaewon in Korea's capital city in the middle of a renaissance? According to Amy Guttman, a contributor at Forbes, a kind of "organic gentrification" is taking place that's transforming this "rundown, red-light district into a bustling ecosystem of entrepreneurs opening restaurants". One restauranteur, talking about their reasons for returning, said that opening up a restaurant in Korea is relatively easy: "less red tape, less bureaucracy, applications get confirmed right away, things are fast and efficient", said Linus Kim, owner of Linus' Bama-Style BBQ.

...READ ON FORBES