Why do Koreans eat with metal chopsticks?
Metal instead of wood: in Korea the chopsticks stayed bronze, silver and today stainless steel. What is true about the poison story and why they are flat.
Why do Koreans eat such spicy food?
Chili only reached Korea late and is mild enough to use in large amounts. Why Korean heat comes from Gochujang, Gochugaru and fermentation.
Why do Koreans eat so much garlic?
Garlic in Korea is not a spice but a basic ingredient: in kimchi, marinades, soups, dips and raw with grilled meat. Where that comes from and how it tastes.
The success story of Korean instant ramen
Korean instant ramen: their origin back in 1958, why they became a staple food in Korea, how Koreans cook them and where they turn up in pop culture.
Geotjeori-style kimchi recipe: A quick and easy way to make kimchi at home
Make kimchi at home without waiting for days: the Geotjeori-style recipe with ingredient list, sauce and 11 steps - your first taste after about two hours.
Recipe for Korean rice
Cooking Korean rice: soak the round grain rice, wash it, then cook it 3-5-7 minutes. Amounts per person, why round grain, and what you do with the rice.