Standard kimchi is just the tip of the iceberg for this fermented condiment. We spoke with chef Sungchul Shim for advice on how to explore further flavors.

In late fall, Korean households make large batches of traditional napa cabbage kimchi to last through winter and early spring. Now that it’s summer and cucumbers are at their peak, it’s the ...

But officials enforcing the no-liquids rule at South Korea’s Incheon International Airport have been busy seizing another ...

The list of restricted items are clear about what can and can’t be taken onto a plane, either as carry-on or in hold luggage.

Traditional Korean kimchi makers believe that using ... using them to fill any gaps between the cabbage. For cucumber kimchi, trim off the ends of the vegetable, then cut into 1cm discs.

This includes Korean meal staples, such as Kimchi, which is a side dish made with salted and fermented vegetables, most often napa cabbage, and is often substituted with Baguio pechay. While there ...

Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a ...

Korean food is so much more than kimchi or gochujang. Meet the chefs bringing a range of traditional and modern flavours to ...