Series

Among Korea’s many fermented foods, few surprise foreign visitors more than hongeo — fermented skate fish famous for its...

Sunchang Gochujang Village, the birthplace of Korean traditional Jang culture. We explore the essence of Korean gochujan...

The briny depth of the sea, perfected through rapid fermentation: Introducing 'Eoriguljeot'. We explore the unique aging...

Nakjijeot, the ultimate "rice thief" that defines the Korean dining table. We introduce the charm of this fermented food...

This fluffy Korean rice cake is made with fermented makgeolli and rises naturally, creating a texture unlike any other t...

Hwangseogeojeot, a traditional fermented food that captures the richness of Korea's west coast. We introduce the charm o...

Galchi-sokjeot, a hidden contributor to the deep umami of the Korean table. We introduce the charm and value of this ric...

Where does the refreshing, deep flavor of kimchi come from? We uncover the incredible science of microorganisms and the ...

Where does the deep, complex flavor of Korean fermented food come from? We uncover the secrets of "Nuruk," the natural f...

Tucked into the sun-warmed courtyards of traditional Korean homes, a row of dark earthenware jars holds the quiet secret...

Jang-ajji is a Korean preserved food made by pickling seasonal vegetables in various Jang (fermented sauces) like soy sa...

In the history of Korean traditional fermented foods, rice straw has always played a vital role. Beyond being a simple t...

In the culture of Korean Jang (fermented sauces), soy sauce is a masterpiece crafted by time. Understanding how color an...

Refrigerators sold in South Korea often include a feature foreigners rarely expect to see: In many Korean households…In ...

MAKGEOLLI (막걸리) is a traditional Korean fermented rice alcohol made from rice, water, NURUK (누룩, Korean fermentation sta...