The Korean Culture and Information Service and the Ministry of Agriculture, Food and Rural Affairs jointly published “Kimchi in the Eyes of the World” on Wednesday. The 148-page book contains ...

Tuning out the noise and enjoying Sinabro on its own merits shouldn’t be too hard. While Maru toes a classic Korean line and ...

Use your alt kimchi in rice bowls or chop it up and spoon over steak. Toss vegetables, salt, and sugar in a large bowl. Let sit at room temperature at least 1 hour and up to 3 hours to allow ...

Kimchi is a Korean banchan (side dish) of salted, fermented vegetables that's served with nearly every meal. Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles ...

3. CARBS STAGE A COMEBACK: From ramen to buckwheat noodles to pasta made with unusual ingredients, starch is back, says Technomic. “ Rice bowls (and jasmine rice, basmati rice, brown rice) will ...

Customs data released on Monday showed kimchi imports through the end of July was up 6.9% at $98.5 million this year, almost all of it from China and the highest ever for the period.

A kimchi-making festival in Goesan, South Korea, on November 7, 2020. Much of the factory-made kimchi eaten in South Korea now comes from China.

Building relationships with customers is critical for standalone kimchi shops like Kae Sung Market. Kimchi, after all, is more accessible than ever: Korean grocery stores keep their shelves fully ...