Lotteria Opens Its First U.S. Location in Fullerton, California On August 14, 2025, Lotteria, South Korea’s largest burger chain, opened its inaugural U.S. location in Fullerton, California. This marks a…
Single and Obese: Then Kimchi Changed Everything! Africa Yoon née Engo was about to turn 30. She was a celebrated activist working in Manhattan and around the world when she…
Riding the Kimchi Bus Around the World Kimchi is an essential part of every Korean meal, and it’s regarded as the most “Korean” of dishes in the broad world that…
Kimchi Pancakes are super easy to make with a few basic ingredients as long as you have some kimchi. It is primarily made with sliced kimchi, flour batter, and sometimes other vegetables. However, meat and seafood are also often added.
Crispy Kimchi Arancini Rice ball with kimchi with gochujang Aioli sauce Ingredients Kimchi, rice, onion, gochujang, cheese 2 cups cooked rice 1/2 cup chopped kimchi 1/2 onion, finely chopped 1…
Kimchi Jjigae is made with kimchi and other ingredients, such as pork or, scallions, onions, and diced tofu. It is one of the most common stews in Korean cuisine.
Dubu Kimchi is a Korean dish consisting of tofu and stir-fried kimchi. Soft, warm, blanched tofu is served with well-fermented, tangy baechu-kimchi stir-fried with pork, makes a well-matched anju for either soju or makgeolli.
This dish of bulgogi is marinated and grilled by method of keeping juicy texture in inside while maintaining crispiness on the outside. It is served with salad like Korean wrapping and placing bun on the top to make into a finger food dish.
Chopped chicken, potato and onion, etc. are marinated with seasoning that contains red chili pepper powder, and then it is braised in water until most of the soup portion is evaporated forming a delicious syrupy like sauce.
Tteokguk is a sliced rice cake soup made with non-glutinous rice cakes boiled in beef broth. This dish is traditionally eaten on New Year’s Day and often enjoyed throughout the winter season in Korea.
Janchi Guksu is a soup made of thin noodles topped with various garnishing before a clear broth made from dried anchovy is poured over top for serving. It is a traditional Korean dish that was served to the guests at special parties including marriage ceremonies, birthdays and, particularly on the 60th birthday.
Dongchimi Kimchi is a type of watery kimchi made by salting radish and then adding fermented chili pepper and chives, and soaking in salted water. It has a characteristically refreshing taste, and the well fermented liquid portion of the dongchimi is used as a soup broth for mulnaengmyeon (cold buckwheat noodle soup) by mixing it with a meat broth.
Bindaetteok is a savory pancake made of ground mung beans, meat, vegetables and Kimchi. It was originally used as the supporter for the oil-fried meat on a large dining table. Later, it became a delicious-looking food for a binja (pauper), so it was named ‘binjatteok’ (pauper’s cake).
Songpyeon are half-moon-shaped rice cakes that contain different kinds of sweet or semi-sweet fillings, such as sesame seeds and honey, sweet red bean paste, and chestnut paste steamed over a layer of pine needles, which gives them the fragrant smell of fresh pine trees.
Sigeumchi Namul is blanched spinach with seasoning. Spinach is a typical green vegetable in Korea. It was described as an important vegetable in the book Hunmongjahoe written by Choe Sejin during the Joseon Dynasty (1527). Spinach was probably used in cooking since then.
To cater to American tastes, we’ve made a pajeon using kimchi, seafood, and added cheese for a soft, nutty flavor. For a fresher taste, it’s best if the kimchi isn’t too fermented. Also, feel free to skip the cheese toppings if preferred.
Korea’s most popular soup dish for its energizing ingredients and thus is reinterpreted with a modernist touch into a dish that can be enjoyed by visitors from around the globe with ease. Ingredients including glutinous rice and ginseng are rolled with chicken meat and simmered with oriental herbs. The menu is then served with soup.
Marble Rice Cake is an inspiration from Mujigae Tteok (traditional rainbow steamed rice cake) with some modern touch. It contains five-colored steamed in shape of marbles. Quite unlike conventional rice cakes, sweetness with some hints of sourness is remarkable. This is an ambitious experiment to open a new chapter for Korean desserts.